Posted on 03/23/2008 11:36:40 PM PDT by nw_arizona_granny
Carrier Oils
Sweet Almond- practically odorless, provides good “slip and glide” for
massage.
Helps to relieve itching, irritation and inflammation, and soothes dry
skin. Lubricates the skin well, but does not penetrate quickly, which
makes it good for massage and for protecting the surface of the skin. It
goes rancid quickly; it is helpful to blend it with 10% of wheatgerm or
jojoba oil for storage.
Apricot Kernel- helpful for dehydrated, delicate, mature, or sensitive
skin; soothes inflammation and has a high vitamin a content. Has a
lighter consistency than almond and characteristic smell. Its cost is
also comparable to that of sweet almond. Suitable for body oils and
lotions.
Avocado- rich, heavy, deep green, with lots of skin-nourishing vitamins
(A and E). Good for dry and mature skin, and also helpful in eczema and
psoriasis. Best blended with other oils.
Borage - high in gamma-linoleic acid (gla) which stimulates cell
activity, assisting in the regeneration and rejuvenation of the skin.
Good for skin which is dry and/or mature, or damaged by exposure to
sunlight. It is expensive and goes rancid quickly.
Calophyllum Inophyllum - rich and thick, with spicy smell. stimulates
cell regeneration. Antiseptic. Helps wounds to heal, soothes
inflammation, relieves pain, good for broken capillaries, eczema, burns,
rashes, insect bites. Expensive.
Camellia - very light, with just a touch of delicate flowery aroma. Good
for preventing the thickening of skin in scar tissue.
Evening Primrose - another oil with a high gamma-linoleic acid content,
good for dry and mature skin. Soothes inflammation, good for eczema and
dermatitis. Goes rancid quickly.
Flaxseed - rich, yellow in colour, smells a bit like butter. High in
vitamin e, stimulates cellular regeneration, useful for preventing
scarring and stretch marks. Goes rancid quickly.
Grapeseed- light , odorless, easily absorbed, mildly astringent,
tightens and tones the skin, which makes it useful for acne. It is
solvent-extracted, causing sensitivity in some individuals.
Hazelnut- light, easily absorbed, with a delicate aroma. Tones and
tightens the skin, strengthens capillaries, assists in cell
regeneration. Might be adulterated (beware of “good bargains”!)
Jojoba- similar in composition to the skin’s own oils, it is quickly
absorbed. Good for dry and mature skin and inflamed conditions. Helps to
control acne, oily skin and oily scalp. It is an antioxidant. Does not
become rancid and can prevent rancidity in other oils.
Olive- has a strong, “foodsy” smell, but also good medicinal properties,
soothing and healing the skin, especially when it is dry. Does not go
rancid easily and can be stored without refrigeration for a year.
Letter by *Jen*
August 2006
AROMATHERAPY MODELING DOUGH
AROMATHERAPY MODELING DOUGH
1 cup flour
1 cup warm water
2 tsp. cream of tartar
1 tsp. cooking oil
1/4 cup salt
Essential oils of choice (One should obviously stay away from oils that could cause a serious problem to the skin, etc.).
If color is desired food coloring or Kool-Aid powder work well. Kool-Aid also comes in a nice color variety:)
Mix all ingredients in a saucepan over medium heat. Stir until smooth. Remove dough from the pan and knead until blended smooth. If you want colors, add food coloring or a pinch of Kool-Aid now until the desired color is made. Let
cool. Now to make it aromatic, roll the dough into a ball and push a hole in it with thumb. Add a few drops of an essential oil (usually 1-3 to start) and
knead the dough thoroughly. Sniff. Keep doing this until you get the aroma you are looking for.
Here are some single EO’s and color ideas:
Brown — Cardamom, Frankincense or Cocoa Absolute
Orange — Tangerine or Bergamot
Yellow — Lemon or Lemon Balm
Green — Mimosa, Eucalyptus or Spikenard
Red — Rose or Geranium
Purple — Lavender
Blue — German Chamomile
Pink — Pink Grapefruit
White — Peppermint or Tea Tree
Lavender scented in a deep purple colored dough is wonderful!!
Make small quantities and use them as office toys. Why sit and squeeze
a tennis ball or rub a worry stone etc., while on the phone when you can squish, squeeze, roll, pinch, mash, and sniff play dough?!
For packaging the dough as a gift, put each aromatic dough in a separate zip lock baggie and label according to scent with the color of the wording
coordinating with the color of the dough. Leave the white one blank—it will give them something to think about. From there one could put all the zip lock
baggies into a decorative container. The plastic containers baby wipes come in work well.
Relaxing Bath Salts
Relaxing Bath Salts
1 lb. baking soda
1 tbsp. dried lavender or rose petals
8 drops lavender essential oil
8 drops geranium essential oil
You will need a ceramic or glass bowl, a wooden spoon, and a large,
sterilized glass jar with a tight-fitting lid.
1. Place the baking soda and dried petals in the bowl, add the
essential oils, and mix thoroughly with the wooden spoon to combine.
2. Pour the salts into the jar and keep in a cool, dark place, handy to
the bath. When needed, add two handfuls to the bath.
Makes enough for about 5 baths.
Zucchini Casserole
Zucchini Casserole
4 Servings
6 cups sliced zucchini
1/2 cup chopped onions
1 10 3/4 ounce can cond. cream of chicken soup
1 cup sour cream
4 ounces shredded sharp cheddar cheese
1 8 oz. package herb-seasoned Pepperidge Farms stuffing mix
1/2 cup butter, melted
Cook zucchini in amount of water until just tender, crisp. Do not over
cook-drain and combine other ingredients. Combine stuffing mix with melted
butter. Put half in bottom of buttered casserole dish. Put zucchini
mixture over this. Top with remaining stuffing mix. Bake 350 1 hour.
EGGPLANT & TOMATO GRATIN
2 large tomatoes, cut into slices
1/2 tsp salt
2 large eggplants, cut into slices
1/4 cup unseasoned bread crumbs
3/4 tsp dried oregano
3/4 tsp dried basil
2 cloves garlic, finely chopped
1/2 cup half and half
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Place tomato slices on paper towels, sprinkle with 1/4 tsp salt. Place more paper towels on top. Let stand 30 min. Pat top of tomatoes. Coat both sides of eggplant with cooking spray.
Heat broiler.* Broil eggplant on baking sheet coated with cooking spray for 5 min. on each side or until tender. Reduce oven heat to 350 degrees.* Coat a 2 1/2 quart baking dish with nonstick spray. Sprinkle bread crumbs over the bottom. Arrange eggplant and tomato slices, alternating, around baking dish.
Sprinkle casserole with oregano, basil, garlic and remaining salt. Drizzle with half and half. Top with both cheeses. Cover with foil. Bake 45 min. Remove foil, bake 10 min. or until cheese is golden. Cool 10 min. then serve. MAKES 4 SERVINGS OF EGGPLANT AND TOMATO GRATIN.*
TO MAKE CUPCAKES LESS MESSY FOR KIDS
Fill cupcake tins with batter and top each one with a coating of candy sprinkles. Bake as usual. Beautiful colored cupcakes minus the messy frosting.
COZY BEDS FOR CATS
Worn out sweaters can be used for bedding for cats. Take an old laundry basket, fill it with the freshly washed sweaters (cats love to snuggle atop a clean load).
WHEN USING GLASS OR ENAMEL PANS FOR BAKING
Remember to reduce the oven temp by 25 degrees. These pans absorb more heat than the shiny metal ones.
FOR HEALTHY TOMATO AND OTHER PLANTS
Crush dried egg shells into a fine powder and use it to enrich the garden soil.
HARD TIME GETTING KIDS TO EAT SPINACH
Sneak the healthy green into soups, dips, baked potatoes, salads, pizza, etc. You shouldnt get any complaints this way.*
Dainsh Cheese Crispies
1/2 lb. sharp cheddar cheese
3 tbsps. butter
3/4 cup all-purpose flour
1/2 tsp. celery powder
2 tsps. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. white pepper
grated Parmesan cheese
paprika
Grate Cheddar cheese and place in mixing bowl. Soften
butter
to room temperature and blend in with cheese. Add
flour, celery powder, Worcestershire sauce, salt, and
white pepper. Mix well to form stiff dough. Divide
dough in half and form into 2 rolls, 1 1/2 inches in
diameter. Wrap in plastic wrap and refrigerate until
firm, at least 2 hours.
Preheat oven to 450 degrees. Slice rolls into 1/4 inch
wafers and arrange on lightly greased cookie sheets.
Sprinkle lightly with grated cheese and paprika. Bake
8 to 10 minutes or until puffed and golden brown.
Serve at room
temperature. Yields 4 dozen crispies.
Good morning.
Yes, I have an opinion on washboards.
It is never to meet one again.
Since you are a traveling man, stick with the galvanized.
We had the cheap galvanized type, and I think that is what I would choose today.
Copper turns green and is soft, so you would wear it out sooner.
Steel is slick and that is not going to get the clothes clean.
As I understand it the glass was for ladies ‘un - mentionables’, the silks........LOL, we had flour sacking materials.
For dirty kids, men and life in the rough, I would expect the galvanized to work better, it’s coating is rough and there fore should give you more rubbing power.
The glass breaks.
LOL, yep, granny has opinions........and would at least want a Maytag washer with a gas or electric motor.
Why not invent something new?
The thought in my mind was of the arrastas used by the early miners.
build a ‘tub’ about 30 foot in diameter, about two foot high.
fill with the ore.
take a large rock, drill a hole in the top, attach it to a rope hanging on a beam and on the other end of the beam, attach a donkey or mule, that did not mind walking around all day, in a circle, grinding the ore down to dust.
You would be amazed at how flat and smooth the big rock and the rock floor of the arrastas became.
On a smaller scale, the frame from an old bicycle, mounted stationary and turning paddles, would work.
Laughing, as I started the nonsense as a joke and now, I really think it would work.......has it been tried before?
Take an old bathtub, mount the bike frame over it, attach a paddle to churn the cloth, as the modern machines do, using the force of the cloth rubbing against other cloth to clean it.
“casseroles_and_crockpots Moderator” casseroles_and_crockpots-owner@yahoogroups.com
Subject: File - More Alcohol Substitutes for Recipes
Alcohol Substitutes for Recipes
Amaretto: non-alcoholic almond extract; orgeat Italian soda syrup; or
marzipan.
Applejack or apple brandy: Unsweetened apple juice concentrate; apple
juice; apple cider; or apple butter.
Apricot brandy: Syrup from canned apricots in heavy syrup; or apricot
preserves.
Bourbon: Non-alcoholic vanilla extract.
Champagne and other sparkling wines: Sparkling apple cider; sparkling
cranberry juice; or sparkling grape juice.
Cherry liqueur or brandy: Syrup from canned cherries in heavy syrup;
Italian soda cherry syrup; or cherry preserves.
Coffee liqueur or brandy: Espresso; non-alcoholic coffee extract; or
coffee syrup.
Creme de cacao: Powdered white chocolate mixed with water;
non-alcoholic vanilla extract and powdered sugar.
Creme de cassis: Black currant Italian soda syrup; or black currant
jam.
Creme de menthe: Mint Italian soda syrup; or non-alcoholic mint
extract.
Gewurztraminer: White grape juice mixed with lemon juice, water, and a
pinch of powdered sugar.
Licorice or anise flavored liqueur: Anise Italian soda syrup; or
fennel.
Mirin: White grape juice mixed with lemon juice or zest.
Muscat: White grape juice mixed with water and powdered sugar
Orange liqueur or brandy: Unsweetened orange juice concentrate; orange
zest; orange juice; or marmalade.
Peach brandy: Syrup from canned peaches in heavy syrup; or use peach
preserves.
Peppermint schnapps: Mint Italian soda syrup; non-alcoholic mint
extract; or mint leaves
Port: Concord grape juice mixed with lime zest; or cranberry juice
mixed with lemon juice
Red wine: Grape juice; vegetable stock; cranberry juice; tomato juice;
or concord grape jelly.
Riesling: White grape juice mixed with water and a pinch of powdered
sugar.
Rum: Non-alcoholic vanilla or rum extract.
Sherry: Apple cider; non-alcoholic vanilla extract; coffee; or coffee
syrup.
Vermouth: Apple cider; or apple juice mixed with lemon juice and water.
Vodka: Water; apple cider or white grape juice mixed with lime juice.
White wine: White grape juice; apple cider; apple juice; vegetable
stock; or water.
casseroles_and_crockpots-owner@yahoogroups.com
Subject: File - Alcohol Substitutions In Cooking
Alcohol Substitutions In Cooking
Amaretto
Almond extract. (Substitute 1/4 - 1/2 tsp. almond extract for 2 tbsp.
Amaretto.)
=
Brandy
Water, white grape juice, apple cider or apple juice, diluted peach or
apricot syrups. (Substitute equal amounts of liquid.)
=
Champagne
use ginger ale.
=
Cointreau
orange juice or frozen orange juice concentrate.
=
Cognac
juice from peaches, apricots, or pears.
=
Crème de menthe
Spearmint extract or oil of spearmint diluted with a little water or
grapefruit juice.
=
Dry Red Wine
Red grape juice or cranberry juice. Also may substitute chicken, beef
or
vegetable broth, clam juice, and fruit juices. (Substitute equal amount
of liquid.)
=
Grand Marnier or Orange-Flavored Liqueur Unsweetened orange juice
concentrate or orange juice. (Substitute 2 tbsp. unsweetened orange
juice concentrate or 2 tbsp. orange juice and 1/2 tsp. orange extract
for 2 tbsp. Grand Marnier.)
=
Kahlua
Coffee or chocolate-flavored liqueur. (Substitute 1/2 - 1 tsp.
chocolate
extract or substitute 1/2 - 1 tsp. instant coffee in 2 tbsp. water for
2
tbsp. Kahlua.)
=
Kirsch
Syrup or juices from cherries, raspberries, boysenberries, currants, or
cider. (Substitute equal amounts of liquid.)
=
Port Wine, Sweet Sherry, or Fruit-Flavored Liqueur Orange juice or
apple
juice. (Substitute equal amount of liquid.)
=
Rum (light or dark)
Water, white grape juice, pineapple juice, apple juice or apple cider,
or syrup flavored with almond extract. (Substitute equal amounts of
liquid.)
=
Sherry or Bourbon
Orange or pineapple juices, peach syrup, or vanilla extract.
(Substitute
equal amount of liquid + 1 - 2 tsp. vanilla extract.)
=
Sweet White Wine
White grape juice plus 1 tbsp. Karo corn syrup. (Substitute equal
amount
of liquid.)
To Substitute in Soups, Stews, and Entrees Dry (unsweetened)
=
Red Wine
Water, beef broth, bouillon, liquid drained from canned vegetables,
tomato juice or from cooking fresh vegetables.
=
Dry (unsweetened) White Wine
Water, chicken broth, bouillon, liquid drained from canned vegetables,
tomato juice or from cooking fresh vegetables, ginger ale, white grape
juice.
From Richard Lee Holbert
“casseroles_and_crockpots Moderator” casseroles_and_crockpots-owner@yahoogroups.com
Subject: File - A To Z Of Spices
A To Z Of Spices
ALLSPICE: These small dark, reddish-brown berries are so called
becausetheir aroma and flavor resemble a combination of cinnamon, cloves and
nutmeg. Use berries whole in marinades; for boiling and pot roasting
meatsand poultry; in fish dishes, pickles and chutneys. Also available
ground and excellent for flavoring soups, sauces and desserts.
ANISE: Commonly called asniseed, these small, brown oval seeds have the
sweet, pungent flavor of licorice. Also available ground. Use
seeds in stews and vegetable dishes, or sprinkle over loaves and rolls
before baking. Try ground anise for flavoring fish dishes and pastries
for fruit pies.
BASIL: Basil is an herb which belongs to the mint family. The leaves
are used
either fresh or dried.
Uses: Meats, fish and seafood, eggs, spaghetti sauces, and salads
BAY LEAVES: Bay leaves, also known as sweet laurel, come from an
evergreen tree
which is native to the Mediterranean. The leaves are usually dried and
are
used whole, crumbled, or ground.
Uses: Seasoning for meats, fish, potatoes, sauces, stews, and pickles.
CARAWAY: Small brown, crescent-shaped seeds with a strong liquorice
flavor and especially delicious as a flavoring in braised cabbage and
sauerkraut recipes, breads (particularly rye), cakes and cheeses.
CARDAMOM: Small, triangular-shaped pods containing numerous small black
seeds which have a warm, highly aeromatic flavor. You can buy green or
black cardamoms although the smaller green type is more widely
available.
CAYENNE: Orangey-red in color, this ground pepper is extremely hot and
pungent. Not to be confused with paprika which, although related, is
mild flavored.
CELERY SEED: Celery seed is often combined with salt to make celery
salt, but it can also be purchased as whole or ground seeds. The seeds
have a slightly
bitter, celery flavor.
Uses: Bean salad, beef, pickles and relishes, barbecue sauces, soups,
and salads.
CHERVIL: Chervil, a member of the carrot family, is a mild herb native
to
southeastern Europe. Similar to parsley in appearance, it has a flavor
resembling anise or tarragon.
Uses: Fish, eggs, vegetables, soups and stews, salads, and meat sauces.
Widely used in French cuisine.
CHILI POWDER: Made from dried red chilies. This red powder varies in
flavor and hotness, from mild to hot. A less fiery type is found in chili
seasoning.
CINNAMON & CASSIA: Shavings of bark from the cinnamon tree are
processed and curled to form cinnamon sticks. Also available in ground form.
Spicy, fragrant and sweet, it is used widely in savory and sweet dishes.
Cassia(from the dried bark of the cassia tree) is similar to cinnamon,
but less delicate in flavor with a slight pungent ‘bite’.
CHIVES: Chive, a small but popular herb, is the smallest member of the
onion
family. It has long hollow green leaves, which grow in clumps. This
plant
has a very mild onion flavor. They are best used fresh, but can also be
freeze dried. Do not put chives in a uncooked dish that you plan on
keeping for several hours or longer, because they develop an
unpleasantly
strong taste.
Uses: In dishes where a mild onion flavor is desired; eggs, white
cheeses, fish, green sauces, and for garnishes in soups, salads, and
cooked
vegetables.
CLOVES: Cloves are the dried, unopened buds of a tropical evergreen
tree. They
have a strong, warm, sweet flavor. Cloves can be used either whole or
ground; when used whole, the cloves are usually removed before serving.
These dried, unopened flower buds give a warm aroma and pungency to
foods, but should be used with care as the flavor can become
overpowering. Available in ground form. Cloves are added to soups, sauces, mulled
drinks, stewed fruits and apple pies
Uses: Ham, barbecue sauces, pickles, relishes, breads, cakes, cookies,
and candies.
CORIANDER: Available in seed and ground form. These tiny, pale brown
seeds have a mild, spicy flavor with a slight orange peel fragrance. An
essential spice in curry dishes, but also extremely good in many cake
and cookie recipes.
CUMIN: Sold in seed or ground. Cumin has a warm, pungent aromatic
flavor and is used extensively in flavor curries and many Middle Eastern and
Mexican dishes. Popular in Germany for flavoring sauerkraut and pork
dishes. Use ground or whole in meat dishes and stuffed vegetables.
CURRY POWDER: Curry powder is not a single spice, but rather a
combination of several spices. Most curries use coriander as the base and then
blend other
spices such as ginger, turmeric, fenugreek seed, cumin, red and black
pepper, cloves, and many other spices.
Uses: Indian (Asian) recipes, rice, lamb, poultry, eggs, and
vegetables.
DILL: Dill, also known as dillweed, is a small flavorful herb best
known for
flavoring pickles. It is native to Asia, but is now used worldwide.
Both the leaves and seeds are used to flavor foods.
Uses: Used mainly in pickle recipes, but can also be used in breads,
soups, meats, and salads.
FENNEL SEED: Fennel is a member of the parsley family and is grown for
its sweet seeds which have a flavor similar to licorice or anise.
Uses: Breads, cakes, cookies, pizza and spaghetti sauces, and pickles.
FENUGREEK: These small, yellow-brown seeds have a slight bitter flavor
which, when added in small quantities, is very good in curries,
chutneys and pickles, soups, fish and shellfish dishes.
GARLIC: Garlic is an herb related to the onion and is cultivated for
its bulb,
which is composed of several small cloves. Garlic can be used fresh or
dried. It is a key ingredient to many cuisines including Italian,
Chinese, and Middle Eastern. Garlic is not only used in cooking, but it
also
has many medicinal uses.
Uses: Meats, chicken, seafood, stews, sauces, marinade, salad
dressings, Italian and Chinese dishes.
GINGER: Available in many forms. Invaluable for adding to many savory
and sweet dishes and for baking gingerbread and brandy snaps. Fresh
ginger root looks like a knobby stem. It should be peeled and finely
chopped or sliced before use. Dreid ginger root is very hard and light beige
in color. To release flavor, ‘bruise’ with a spoon or soak in hot water
before using. This dried type is more often used in pickling, jam
making and preserving. Also available in ground form, preserved stem ginger
and crystallized
ginger.
MACE & NUTMEG: Both are found on the same plant. The nutmeg is the
inner kernel of the fruit. When ripe, the fruit splits open to reveal
bright red arils which lie around the shell of the nutmeg - and once dried
are known as mace blades. The flavor of both spices is very similar -
warm, sweet and aromatic, although nutmeg is more delicate than mace.
Both spices are also sold ground. Use with vegetables; sprinkled over egg
dishes, milk puddings and custards; eggnogs and mulled drinks; or use
as a flavoring in desserts.
MARJORAM: Marjoram, or sweet marjoram, is a member of the mint family.
This herb is cultivated for its leaves, which have a sweet, minty
flavor. The
leaves are used either whole or ground.
Uses: Seasoning for beans and other vegetables, lamb, soups, stews,
fish, poultry stuffing, sausages, beverages, and jellies.
MSG (monosodium glutamate): With a name like monosodium glutamate, this
has got to be some kind of artificial flavoring cooked up in some
laboratory, right? Wrong; MSG is a natural vegetable protein derivative
which is added to food to
enhance the flavor. It appears as a fine white crystalline powder and
is
actually a sodium salt of glutamate. It is produced through the
fermentation of foods such as molasses.
Uses: Mainly used as a seasoning for meats, and seafood. Also used
frequently in Chinese and other Asian dishes.
MINT: Mint leaves have a distinctive flavor that can only be found in
mint
plants. The leaves can be used fresh or dried, whole or chopped.
Uses: Fruits, desserts, jellies, candies, beverages, and as a garnish.
MUSTARD: Mustard refers to the mustard seed, which can be purchased
either in
whole form or as a finely ground yellow powder. Mustard has a strong,
hot
flavor that comes out when the powder is moistened, but the flavor
weakens with time, so for best results, the mustard should not be
moistened
until it is ready for use.
Uses: Ground mustard can be used in salad dressings, sauces, cheese and
egg dishes. Seeds are commonly used in pickles, relishes, salads,
beets, cabbage, and sauerkraut.
NUTMEG: Nutmeg refers to the seed of the nutmeg tree, which is native
to the
Spice Islands of Indonesia. Either ground or whole seed, nutmeg has a
sweet, aromatic flavor. Mace, another spice, is made from the outer
coating of the nutmeg seed. Although unlikely, when consumed in excess,
both
nutmeg and mace are considered toxic because they contain myristicin, a
hallucinogen.
Uses: Breads, cookies, cakes, custard, pies, desserts, vegetables.
OREGANO: The oregano leaf is an essential ingredient for many types of
Italian
cuisine. It has a flavor and aroma similar to marjoram, only stronger.
Uses: Tomato dishes, pizza, spaghetti sauce, Greek, Italian, and
Mexican dishes.
PAPRIKA: Comes from a variety of pepper (capsicum) and although similar
in color to cayenne, this bright red powder has a mild flavor.
PARSLEY: Parsley is a member of the carrot family, and its sprigs are
used
mainly as a garnish for foods. Although often left untouched on most
dinner
plates, it is said to be an excellent breath freshener, with the power
to destroy garlic and onion scent. It is also very popular in French
cooking. Parsley can be purchased either fresh or dried.
Uses: Goes very well with almost any meat, soup, or salad as a
seasoning or garnish.
PEPPER: White pepper comes from ripened berries with the outer husks
removed. Black pepper comes from unripened berries dried until dark
greenish-black in color. Black pepper is more subtle than white. Use
white or black peppercorns in marinades and pickling, or freshly ground
as a seasoning. Both are available ground. Green peppercorns are also
unripe berries with a mild, light flavor. They are canned in brine or
pickled, or freeze-dried in jars. They add a pleasant, light peppery
flavor to sauces, pates and salad dressings. Drain those packed in liquid
and use either whole or mash them lightly before using. Dry green
peppercorns should be lightly crushed before using to help release flavor,
unless otherwise stated in a recipe.
POPPY SEEDS: These tiny, slate-blue seeds add a nutty flavor to both
sweet and savory dishes. Sprinkle over desserts and breads.
ROSEMARY: Rosemary is an herb native to the Mediterranean with small
needle-like leaves. The leaves, which impart a sweet, bold aroma and
flavor, are
used dried or fresh, whole or ground.
Uses: Lamb, beef, veal, poultry, soups and stews, potatoes, breads
(rosemary focaccia).
SAFFRON: This pice comes from the stigmas of a species of crocus. It
has a distinctive flavor and gives a rich yellow coloring to dishes,
however, it is also the most expensive spice to buy. Available in small
packets or jars(either powdered or in strands - the strands being far
superior in flavor). This spice is a must for an authentic paella or
Cornish Saffron Cake. Also an extremely good flavoring for soups, fish and
chicken dishes
SAGE: Sage is an herb, native to the Mediterranean, grown for its
leaves. The
flavor has been described as camphoraceous and minty or lemony. Sage is
purchased either as rubbed or ground.
Uses: Veal, pork, sausage, poultry stuffings, meat loaf, stews, and
salads.
SAVORY: Savory is a member of the mint family. Its leaves are used
fresh or
dried and sold in leaf form or ground. It has a flavor similar to
thyme.
Uses: Beef, poultry, egg dishes, lamb, lentils, squash, beans.
SESAME SEEDS: High in protein and mineral oil content, sesame seeds
have a crisp texture and sweet, nutty flavor which combines well in
curries and with chicken,pork and fish dishes. Use also to sprinkle over
breads,cookies and pastries before baking.
STAR ANISE: This dried, star-shaped seed head has a pungent, aromatic
smell, rather similar to fennel. Use very sparingly in stir-fry dishes.
Also good with fish and poultry.
TARRAGON: Tarragon, an herb native to Asia, has a strong spicy flavor
and aroma, similar to anise. The leaves are purchased either fresh or
dried, whole
or ground, but much of the flavor is lost in the drying process. When
using dried leaves, be sure to remove the leaves after cooking, because
drying makes the leaves tough, and they will not soften again.
Uses: Veal, lamb, beef, poultry, fish, crab, shrimp, eggs, salads and
dressings, mushrooms, and asparagus.
THYME: Thyme, native to southern Europe, has a strong, yet pleasant
flavor,
which resembles a blend of cloves and sage. This herb is used both
fresh
and dried, whole or ground.
Uses: Poultry, poultry stuffing, pork, beef, tomatoes, tomato-based
soups and sauces, and clams.
TURMERIC: Closely related to ginger, it is an aromatic root which is
dried and ground to produce a bright, orange-yellow powder. It has a
rich, warm, distinctive smell, a delicate, aromatic flavor and helps give
dishes an attractive yellow coloring. Use in curries, fish and shellfish
dishes, rice pilafs and lentil mixtures. It is also a necessary
ingredient in mustard pickles and piccalilli.
All spices should be stored in small airtight jars in a cool, dark
place, as heat, moisture and sunlight reduce their flavor.
Posted by: “Cyndi
Date: Fri Apr 11, 2008 4:21 pm ((PDT))
CROCK POT CHICKEN CACCIATORE
3-4 lbs boneless/skinless thighs and breasts
1 large onion, thinly sliced
2 large red or green bell peppers, sliced
3 cloves garlic, crushed
1/2 teaspoon each basil and oregano
1 (6 oz) can tomato paste
fresh mushrooms, sliced
2 bay leaves
1 8-oz can stewed tomatoes with chilies
salt and pepper to taste
2 cups burgundy wine
Parmesan cheese, for sprinkling before serving
Place sliced onions on bottom of crock pot. Add chicken.
Stir together remaining ingredients and pour over chicken.
Cook on low 7-9 hours or high 3-4 hours.
Serve over pasta, with a salad on the side.
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2. Chicken Fajitas In a Crockpot
Posted by: “Cyndi
Date: Fri Apr 11, 2008 4:24 pm ((PDT))
Chicken Fajitas In a Crockpot
1 small onion, sliced
2 limes, the juice of
1\2 tsp. oregano
1\2 tsp. chili powder
1\2 tsp. cumin
1\2 tsp. pepper
2 cloves garlic, minced
1 lb. boneless, skinless chickn breasts, cut into strips
1\2 red bell pepper, cut into strips
1\2 green bell pepper, cut into strips
4 flour tortillas, ( 8 inch) warm
1 tomato, chopped
sour cream
Place onion in crockpot. Combine lime juice and seasonings in a small
bowl. Add chicken and toss to coat. Pour chicken and juice mix over
onion.
Cover and cook 6 to 8 hours.
Stir in green and red bell peppers 30 minutes before serving.
To serve:
Spoon chicken and onion into center of tortillas. Top with tomato and
sour
cream.
To visit group on the web, go to:
http://groups.yahoo.com/group/crockpot-recipes/
“casseroles_and_crockpots Moderator” casseroles_and_crockpots-owner@yahoogroups.com
Subject: File - Spice and Herb Substitutions
SPICE SUBSTITUTIONS
Allspice: Cinnamon; cassia; dash of nutmeg or mace; or dash of cloves
Aniseed: Fennel seed or a few drops anise extract
Cardamom: Ginger
Chili Powder: Dash bottled hot pepper sauce plus a combination of
oregano and cumin
Cinnamon: Nutmeg or allspice (use only 1/4 of the amount)
Cloves: Allspice; cinnamon; or nutmeg
Cumin: Chili powder
Ginger: Allspice; cinnamon; mace; or nutmeg
Mace: Allspice; cinnamon; ginger; or nutmeg
Nutmeg: Cinnamon; ginger; or mace
Saffron: Dash turmeric (for color)
HERB SUBSTITUTION CHART
Basil: Oregano or thyme
Chervil: Tarragon or parsley
Chive: Green onion; onion; or leek
Cilantro: Parsley
Italian Seasoning Blend: of any of these: basil, oregano, rosemary, and
ground red pepper
Marjoram Basil; thyme; or savory
Mint Basil; marjoram; or rosemary
Oregano: Thyme or basil
Parsley: Chervil or cilantro
Poultry Seasoning: Sage plus a blend of any of these: thyme, marjoram,
savory, black pepper, and rosemary
Red Pepper: Dash bottled hot pepper sauce or black pepper
Rosemary: Thyme; tarragon; or savory
Sage Poultry seasoning; savory; marjoram; or rosemary
Savory: Thyme, marjoram; or sage
Tarragon: Chervil; dash fennel seed; or dash aniseed
Thyme: Basil, marjoram; oregano; or savory
“casseroles_and_crockpots Moderator” casseroles_and_crockpots-owner@yahoogroups.com
Subject: File - Oven to Crockpot Conversions
Oven To Crockpot Conversions
For most crockpots, the low setting is about 200º and the high setting
is about 300º
One hour on high is equal to 2 to 2 1/2 hours on low.
Here is the conversion for regular ovens to crockpots
15 to 30 minutes oven = 1 1/2 to 2 1/2 hours on high in crockpot or 4-6
hours on low.
35 to 45 minutes oven = 3 hours on high or 6-8 hours on low.
60 minutes to 3 hours oven = 4-5 hours on high or 8-18 hours on low.
Most uncooked meat and vegetable combinations require at least 8 hours
on low.
Here are some more tips:
Beef cuts will be better cooked on low for 8-10 hours, while chicken
can be cooked on high for 2 1/2 to 3 hours.
Reduce the amount of liquid used in oven recipes (unless rice or pasta
is used) when using the low setting-the crockpot retains moisture while
it would evaporate in a regular oven.
Spices may need to be reduced or increased. Whole herbs and spices
increase their flavoring in a crockpot, while ground spices and herbs may
lose some flavor. Add ground spices during the last hour of cooking.
Whole herbs and spices will probably need to be reduced by half.
Rice, noodles, macaroni, seafood, Chinese vegetables and milk do not
hold up well when cooked 8-10 hours. Add these to sauce of liquid about 2
hours before serving when using low, or 1 hour on high.
If you want to use milk in an 8-10 hour recipe, use evaporated milk
Browning meats is a personal choice. It’s not necessary, but may reduce
the fat content if browned.
Sautéing vegetables isn’t necessary except for eggplant which should be
parboiled or sautéed due to it’s strong flavor. You may want to
decrease the amount of strong tasting vegetables since they will permeate the
other foods in the crock pot with their full flavor.
Dry beans can be cooked overnight on low as an alternative to soaking.
Cover with water and add 1 tsp of baking soda. Drain and combine with
other ingredients. Be sure beans are softened before adding to any sugar
or tomato mixture.
Use long grain parboiled/converted raw rice in recipes and use standard
liquid amounts instead of reducing the liquid. For mixed recipes
requiring pasta, it’s best to cook the pasta separately to al dente and add
just before serving.
For soups, add water only to cover ingredients. If thinner soup is
wanted, add more liquid at the end of the cooking time.
“casseroles_and_crockpots Moderator” casseroles_and_crockpots-owner@yahoogroups.com
Subject: File - Regular Substitutions
Alcohol/Liqueur:
When making substitutions for alcohols, it is important to keep the
volume of liquid in the recipe the same as originally called for.
Depending on the recipe, apple juice or chicken broth often makes a
good
substitution for wine. When using flavored liqueurs, extracts can be
substituted if you make up the balance of the liquid with water. For
example,
if a recipe calls for 2 tablespoons Grand Marnier you could use 1/2
teaspoon orange extract. Just be sure to get the same level of orange
flavor. This may take some experimentation.
Baking Powder:
1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar can be
substituted for 1 teaspoon baking powder.
Baking Soda:
There is no recommended substitute for baking soda.
Bouquet Garni:
1/2 teaspoon each dried parsley flakes, dried thyme leaves and 1 bay
leaf (crushed), can be substituted for 1 teaspoon bouquet garni.
Butter:
Unsalted butter can be substituted for regular butter in any recipe. It
is NOT necessary to add salt. Margarine can also be substituted for
butter. Do NOT use
lowfat spreads or light butter for baking.
Buttermilk:
1 tablespoon vinegar plus enough milk to equal 1 cup OR 2/3 cup plain
yogurt plus 1/3 cup milk can be substituted for 1 cup buttermilk.
Chervil:
1 teaspoon dried parsley flakes plus 1/8 teaspoon rubbed, dried sage
can be substituted for 1 teaspoon chervil.
Chicken or Beef Broth:
1 cup hot water and 1 teaspoon instant bouillon granules (or 1 bouillon
cube) can be substituted for 1 cup broth.
Chocolate Chips, Semi-Sweet:
6 ounces semi-sweet chocolate, chopped, can be substituted for 1 cup (6
ounces) semi-sweet chocolate chips. When substituting for chocolate
chips, make sure to use the same type of chocolate (i.e. semi-sweet,
milk).
Chocolate, Semi-Sweet:
3 tablespoons chocolate chips OR 1 square (1-ounce) unsweetened
chocolate plus 1 tablespoon sugar can be substituted for 1 square
(1-ounce)
semi-sweet chocolate. 6 tablespoons unsweetened cocoa powder plus 7
tablespoons sugar plus 1/4 cup fat can be substituted for 6 ounces
semi-sweet chocolate.
Chocolate, Sweet Baking (German):
1/4 cup unsweetened cocoa powder plus 1/3 cup sugar and 3 tablespoons
fat can be substituted for 4 ounces German sweet baking chocolate.
Chocolate, Unsweetened:
1 2/3 ounce semisweet chocolate (reduce sugar in recipe by 2 teaspoons)
OR 3 tablespoons unsweetened cocoa plus 1 tablespoon butter, margarine
or shortening can be used instead of 1 ounce unsweetened baking
chocolate or 1 ounce premelted unsweetened chocolate.
Coffee:
1/2 cup hot water and 1 teaspoon instant coffee granules can be
substituted for 1/2 cup strong brewed coffee.
Cooking Sprays:
Can usually be successfully substituted for shortening to prepare
baking sheets and baking pans.
Cornstarch:
2 tablespoons all-purpose flour or 2 teaspoons arrowroot starch can be
substituted for 1 tablespoon cornstarch.
Corn Syrup, Light:
1 cup dark corn syrup can be substituted for 1 cup light corn syrup,
and vice versa. (Note: Flavor will be affected somewhat.) OR substitute
1
1/4 cups sugar plus 1/3 cups liquid.
Cream (20% fat) (Coffee Cream):
3 tablespoon butter plus 7/8 cup milk can be substituted for 1 cup
cream (in baking and cooking).
Cream (40% fat) (Whipping Cream):
1/3 cup butter plus 3/4 cup milk can be substituted for 1 cup cream (in
baking and cooking).
Cream of Tartar:
There is no recommended substitution for cream of tartar.
Egg Whites:
Meringue powder can be substituted for egg whites in a meringue
application. Three egg whites equal approximately 3 tablespoons
meringue
powder plus 6 tablespoons water.
Flavor Oils:
It is not recommended that you substitute flavor extracts for flavor
oils. Oil based flavorings are necessary for hard candies because the
liquid portion of the extracts add too much liquid, causing steam, to
the
hard candy syrup.
Flour (as thickener):
1/2 tablespoon cornstarch, potato starch, rice starch, arrowroot
starch, or 1 tablespoon quick-cooking tapioca can be substituted for 1
tablespoon all-purpose flour.
Flour, Cake:
1 cup minus 2 tablespoons all-purpose flour can be substituted for 1
cup cake flour.
Flour, Self-Rising:
1 cup all-purpose flour plus 1 1/2 teaspoons baking powder and 1/2
teaspoon salt can be substituted for 1 cup self-rising flour.
Garlic:
1/8 to 1/4 teaspoon instant minced garlic or 1/8 teaspoon garlic powder
can be substituted for 1 clove minced garlic.
Herbs:
1 tablespoon fresh herbs equals 1 teaspoon dried herbs.
Honey:
1 1/4 cups sugar plus 1/3 cup liquid (use whatever liquid is called for
in the recipe) can be substituted for 1 cup honey.
Italian Seasoning:
1/4 teaspoon EACH dried oregano leaves, dried marjoram leaves and dried
basil leaves plus 1/8 teaspoon rubbed dried sage can be substituted for
1 1/2 teaspoons Italian seasoning.
Meringue Powder:
You can’t substitute meringue powder for egg whites in most recipes
because it contains other ingredients such as sugar.
Milk, Whole:
1/2 cup evaporated milk plus 1/2 cup water OR 1 cup water plus 1/3 cup
nonfat evaporated dry milk powder OR 1 cup skim milk plus 2 teaspoons
melted butter can be substituted for 1 cup whole milk. NOTE: Whole milk
is higher in total fat than low-fat milk. If a baking recipe calls for
whole milk, you may be able to substitute a low-fat milk variety like
skim, 1% or 2% fat. Be cautious about substituting skim milk in
pudding,
custard and sauce recipes. These recipes rely on the dairy fat for
added texture and flavor. Baked items such as cakes and cookies can
usually
tolerate the use of low-fat milk.
Molasses:
1 cup honey can be substituted for 1 cup molasses. (and vice versa)
Note: flavor will be affected.
Mustard, Dry:
1 tablespoon prepared mustard can be substituted for 1 teaspoon dry
mustard.
Mustard, Prepared:
1/2 teaspoon dry mustard plus 2 teaspoons vinegar can be substituted
for 1 tablespoon prepared mustard.
Oil:
1 cup melted butter, margarine or shortening can be substituted for 1
cup oil. Note: Recipe results may vary. Texture and appearance may be
affected.
Onion:
1/4 cup instant minced onion, flaked onion OR 1 teaspoon onion powder
can be substituted for 1 cup (1 medium) chopped onion.
Poultry Seasoning:
1/4 teaspoon ground thyme plus 3/4 teaspoon ground sage can be
substituted for 1 teaspoon poultry seasoning.
Pumpkin Pie Spice:
1/2 teaspoon cinnamon plus 1/4 teaspoon ginger and 1/8 teaspoon EACH
nutmeg and cloves can be substituted for 1 teaspoon pumpkin pie spice.
Shortening:
1 cup butter or margarine can be substituted for 1 cup shortening. When
using shortening in place of butter or margarine, 1 tablespoon milk or
water for each 1/2 cup shortening used may need to be added. DO NOT
substitute vegetable oil for shortening when recipe calls for melting
the
shortening.
Sour Cream:
1 cup plain yogurt can be substituted for 1 cup sour cream.
Sugar:
1 cup firmly packed brown sugar can be substituted for 1 cup sugar.
Note: Flavor will be affected somewhat.
Sugar, Light Brown:
1/2 cup firmly packed dark brown sugar and 1/2 cup sugar can be
substituted for 1 cup firmly packed light brown sugar. (Slight flavor
differences will occur.)
Sweet Potatoes:
1 (18-ounce) can vacuum-packed sweet potatoes can be substituted for 1
(23-ounce) can sweet potatoes, drained.
Tomato Sauce:
3/4 cup tomato paste plus 1 cup water can be substituted for 1 cup
tomato sauce.
Wine:
1/2 cup fruit juice can be substituted for 1/2 cup wine in desserts.
1/2 cup chicken broth can be substituted for 1/2 cup wine in savory
recipes.
Posted by: “*~Tamara~*”
Boston Brown Bread Crockpot
2 cups sifted whole wheat flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
1 cup yellow cornmeal
1 cup chopped nuts
3/4 cup dark molasses
2 cups buttermilk or sour milk
1 cup raisins
Stir together flour, soda, baking powder and salt. Stir in cornmeal.
Add remaining ingredients and beat well. Pour batter into a greased and
floured mold. Pour 2 cups water into crockpot and set mold inside.
Cover and bake on HIGH for 4 to 5 hours. Remove and let cool 1 hour
before unmolding. Serve with your favorite fruited cream cheese spread
or plain cream cheese.
This is not mine..just sharing and don’t know the source.
Darla
“Italian Crock Pot Stew”
Ingredients:
1.) 2 Tbl olive oil
2.) 3/4 pound sweet Italian sausage, broken into bites
3.) 3/4 pound hot Italian sausage, broken into bites
4.) 2 small, six inch zucchini cut into one half inch rings
5.) 1 red, yellow or orange bell pepper cut into one-inch chunks
6.) 1/2 a medium onion cut into chunks (it will fall apart later)
7.) 1 tsp garlic (jar garlic is fine)
8.) 28 oz chopped Italian tomatoes. I use canned organic with the
juice
9.) 2 tsp Italian spice blend
10.)8 oz thickly sliced large button mushrooms; or small button
mushrooms cut in half
11.)1-1/2 cups Italian cheese blend
12.)4 Tbl of fresh basil cut into thin slices (a.k.a chiffonade)
Optional: Cooked pasta - your choice of noodle. Penne, rigatoni,
fettuccine, or other.
On the side: Garlic bread and salad
Preparation:
Put the broken up sausage and the olive oil in a large sauté pan. Toss.
Cook on medium high until both sides of the sausage are browned. You
don’t need to cook the sausage all the way through. It will finish in
the crock pot. The reason to sauté it ahead is to get a nice brown crust
on it so it will be visually appealing. My secret is to leave it alone
while it gets the crust on it. Don’t toss it around too much. This will
take about 3 minutes per side.
When the meat is browning you can cut up all of your veggies. You’ll
have plenty of time.
When the sausage is done put half of it in the crock pot. Layer in the
zucchini, pepper onion and garlic. Then add the other half of the
sausage. Top it all with the tomatoes. Just open the can and pour it on
juice and all. Add the Italian spices and stir to get it all mixed up.
Put the top on the crock pot and cook on high heat for one and a half
hours. When that time is up add the mushrooms and stir again. The crock
pot will be rather full so be careful when you are stirring. Just poke
the mushrooms into the hot liquid if you need to. The reason not to put
the mushrooms in too soon is you don’t want them to over-cook and get
mushy. Put the top back on and let it cook another one and a half hours
on high. Most crock pot recipes say cook 8 hours on low or 4 hours on
high. My theory is if you cook 3 hours on high...maybe a few minutes
more, your veggies will still have some bite to them. That’s a good idea
when zucchini is involved.
Another secret to crock pot cooking. Don’t
peak. The more you open the top, the longer it will take to cook. Some
say you add 15 minutes to the cooking time every time you open to peek
or stir. At the three hour point pull out a piece of your veggies.
If
you like them then your meal is done. If they
are a little too crunchy, cook for up to 30 minutes more.
If you need to cook this while you are at work I would best suggest you
plan on 7 hours on low. Or start it on your lunch hour if your commute
is short. And keep in mind mushy is not all bad. If you can’t get home
the meal will still taste great. It will just be softer.
When the crock pot cooking is done you can cook your pasta in boiling
water and serve it under the Italian stew. The stew will be great in
large soup bowls with no pasta if you prefer. Either way, when you put
your stew in the bowl you’ll be topping it with the cheese and then the
fresh basil.
Serve with garlic bread and a quick salad and you have a gourmet meal.
Posted by: “delma
Touchdown Pineapple Casserole
1/2 C. butter or margarine, softened
2 C. sugar
8 eggs
2 (20 oz. cans) crushed pineapple, drained
3 T. lemon juice
10 slices day-old white bread, cubed
Preheat oven to 325 degrees F.
In a mixing bowl, cream butter and sugar. Add eggs, one at a time,
beating well after each addition. Stir in pineapple and lemon juice.
Fold in bread cubes. Pour into a greased 9 X 13 pan. Bake, uncovered,
35-40 minutes or until set. Makes 12-16 servings.
Live simply. Speak kindly. Care deeply. Love generously. Leave the rest
to
God.
Posted by: “Terry
Taco Casserole - Serves 6
Recipe By: Southern Living
Ingredients
1 pound ground beef
3 green onions — sliced
1 garlic clove — minced
1 envelope taco seasoning mix - (1 1/4 oz)
1 can kidney beans - (15 1/2 oz) — undrained
1 can tomato sauce - (8 oz)
1 can chopped green chiles - (4.5 oz) — undrained
1 package country style hash browns - (30 oz)
1 cup shredded Cheddar cheese - (4 oz)
=== TOPPINGS ===
Salsa
Sour cream
Sliced green onions
Instructions
Cook first 4 ingredients in a large skillet over medium-high heat,
stirring until beef crumbles and is no longer pink. Drain mixture,
and return to skillet.
Drain kidney beans, reserving 1/4 cup liquid. Stir reserved liquid,
tomato sauce, and chiles into meat mixture. Spoon half of mixture
into a lightly greased 13- by 9-inch baking dish; top with half of
kidney beans and half of potatoes. Repeat layers with remaining meat
mixture, beans, and potatoes.
Bake at 350 degrees for 30 minutes; sprinkle with Cheddar cheese, and
bake 5 more minutes. Serve with desired toppings.
This recipe yields 6 servings.
Granny note:
Never mind all the cans and packages, use left overs {LOL -Planned overs}.
When we were prospecting every weekend, I boiled 5# of potatoes or more in the skin, to take for camping food, they were ready to add to goulash [anything goes dishes], to fry or even to split, butter salt and pepper, wrap in foil and lay in the camp fire coals.
The best potato that I have ever eaten, was the one that had been in the coals, and Mabel met us a mile from camp, with one in each hand.
Mabel was our friend Mary’s middle aged daughter and she would follow Bill, in her Ford Van, down any cow path he choose.
She was also a Nurse, and that morning was the longest walk that Bill had taken, since he had ruptured his heart, months before, it was her way of being there, without saying “Are you OK, ?
She had watched us climb the mountain and knew he was still moving, but that we had to be starving and thirsty......LOL, we were.
It was worth it, as we brought back a back pack full of Maple leaf Obsidian for rock polishing.
And Bill kept walking.
granny
Posted by: “Terry
Corn Dog Casserole - Serves 12
Recipe By: Martina Gurgel
Published in: Casseroles and Crockpots
Ingredients
2 cup thinly sliced celery
2 tablespoon butter
1 1/2 cup sliced green onions
1 1/2 lbs hot dogs
2 eggs
1 1/2 cup milk
2 teaspoon rubbed sage
1/4 teaspoon pepper
2 pkg corn bread/muffin mix (8-1/2 ounces *each*)
2 cup shredded sharp cheddar cheese — (8 ounces) *divided*
Instructions
In a skillet, saute celery in butter for 5 minutes. Add onions; saute
for 5
minutes. Place in a large bowl; set aside. Cut hot dogs lengthwise into
quarters, then cut into thirds. In the same skillet, saute the hot
dogs for
5 minutes or until lightly browned; add to vegetables. Set aside 1 cup.
In a large bowl, combine eggs, milk, sage and pepper. Add the
remaining hot
dog mixture. Stir in corn bread mixes. Add 1-1/2 cups of cheese.
Spread into
a shallow 3-qt. baking dish. Top with reserved hot dog mixture and
remaining
cheese.
Bake, uncovered, at 400° for 30 minutes or until golden brown.
Recipe Notes
I am really late posting this - but better late than never. The
recipes is
from Taste of Home - I just have the cut-out recipe card and it
doesn’t have
an issue information on it. I have been cooking this casserole maybe
four
times a year and it is ALWAYS a big hit. Also it is one of the few
recipes I
tried and didn’t change a thing about. I make it exactly how it was
written
and we all love it - even the picky child ;-). I went to the TOH
website and
found it - wanted to include the link because of the picture ;-) - even
there the average rating is 5 stars (rated by 16 people at the moment).
http://www.tasteofhome.com/Recipes/Corn-Dog-Casserole
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