http://www.theingredientstore.com/joesplace/swap1.pl?read=1577
Maybe one of these I hope?
Joe
— HOT COCOA
1 1/2 c. hot water
1/2 tbsp. unsweetened, powdered baking cocoa
2 1/2 tsp. granulated sugar
1/2 tsp. vanilla
3 tbsp. evaporated milk
Dash of salt
Marshmallows (optional)
In drinking mug combine sugar, cocoa and salt. Mix well. Add vanilla and evaporated milk, gradually, mixing well with each addition. Add marshmallows, pour in hot water. Stir well.
— HOT COCOA
1/4 c. + 1 tbsp. cocoa
1/2 c. sugar
Dash salt
1/3 c. hot water
1 can evaporated milk
1 pt. milk
1 tsp. vanilla
Combine dry ingredients in saucepan; blend in water. Bring to boil over medium heat, stirring constantly. Boil and stir 2 minutes. Add milk and cream; stir and heat. Add vanilla after removing from heat. Beat with beater.
— DIET HOT COCOA
2 tbsp. unsweetened cocoa
Pinch of salt
3/4 c. water
1 c. evaporated skim milk
1/4 tsp. vanilla extract
Dash of cinnamon
Artificial sweetener to equal 1 tbsp. sugar
In small pan mix cocoa and water. Simmer for 5 minutes, stirring constantly. Stir in remaining ingredients except sweetener and beat until frothy. Add sweetener. Serves 2.
— HOT CHOCOLATE
1 (12 oz.) can evaporated milk
2 (12 oz.) cans water
1/3 c. sugar
2 sticks cinnamon
1 tbsp. Hershey’s cocoa
Miniature marshmallows (optional)
Bring to a boil: 24 ounce water and cinnamon sticks and boil for a few minutes. Add milk and sugar and bring to a boil. Dissolve Hershey’s cocoa in 1/4 cup water and add to mixture. Cook for a few minutes. Marshmallows may be added to served chocolate (in cup). Serves 4 to 5 cups. Recipe may easily be doubled.
— HOT CHOCOLATE
1 c. sugar
1 can Pet evaporated milk
3 heaping tbsp. cocoa
1 tsp. salt
Combine salt and cocoa and add 1 cup boiling water. Then add sugar and 9 cups more boiling water. Then add milk after removing from heat. Store in refrigerator until you want a cup. This is really good and keeps well.
Bread-and-Butter Radishes
TIME/SERVINGS
Total: 45 mins
Active: 20 mins
Makes: 1 3/4 cup
By Regan Burns
Pickling radishes mellows their flavor so they’re not as peppery as
normal yet still have a great crisp texture, plus a sweet-and-sour
edge. Anything that you would normally put radishes on—a simple green
salad, burgers, or poached fish—gets dressed up by this quick pickle.
Try it on our Pickled Radish and Sweet Butter Tea Sandwiches for an
easy and elegant snack.
Game plan: Pickles will last in the refrigerator, covered, for up to
five days.
This recipe was featured as part of our Mother’s Day Tea Party story.
INGREDIENTS
1 bunch red radishes (about 13 radishes)
1/2 cup red wine vinegar
1/4 cup granulated sugar
1/4 cup water
2 teaspoons kosher salt
1/2 teaspoon yellow or brown mustard seed
1/4 teaspoon whole coriander seed
1/4 teaspoon whole black peppercorns
1 medium dried bay leaf
INSTRUCTIONS
Rinse radishes and trim off their leafy tops. Holding the stem end,
thinly slice radishes with a mandoline or a sharp knife. When you get
close to the stem, stop slicing and discard the end. Place radishes
in a heatproof, nonreactive bowl, and set in the refrigerator while
making the brine.
Combine red wine vinegar, sugar, water, salt, mustard seed, coriander
seed, peppercorns, and bay leaf in a small saucepan and bring to a
simmer over medium-high heat. Stir occasionally until sugar is
dissolved.
Remove from heat and let pickling brine cool for about 5 minutes.
Remove radishes from the refrigerator and pour brine over them. Let
cool at room temperature for 20 minutes; cover and refrigerate. Use
to top burgers, sandwiches, or anything else that needs a little
tarting up.
Posted by: “Brad”
By Nina Planck
Whether you use them for seasoning, sweetening or snacking, the
foods you choose can function as health-boosting agents. And some
vital nutrients come in surprising packages! These six superfoods
are packed with benefits—and flavor.
COCONUT MILK
The coconut is an unusual fruit: It’s rich, and the fat is mostly
saturated. In the South Pacific, traditional diets use copious
amounts of coconut oil, yet studies there have shown that people
don’t get heart disease. In the U.S., research to support the heart-
healthy claim is still being conducted. But we do know that coconut
flakes, coconut milk and cream, and coconut oil contain lots of an
antiviral, antibacterial fatty acid called lauric acid—one of the
immune-boosters babies get from breast milk.
COOKING TIP
Mix a can of coconut milk with a pint of chicken stock and some
grated ginger for a coconut chicken soup.
GRASS-FED BEEF
All beef is a great source of iron, B vitamins and zinc—three
nutrients many Americans don’t get enough of. About 50 years ago, we
started to fatten cattle on grain instead of grass. But grass-fed
beef has many virtues. According to Loren Cordain, a professor in
the Department of Health and Exercise Science at Colorado State
University, grass-fed beef resembles the wild game our ancestors
ate. It contains less fat, less saturated fat, more CLA (an anti-
cancer fat) and more omega-3 fatty acids than grain-fed beef.
COOKING TIP
Grass-fed beef is very lean. Use it ground for spaghetti sauce,
chili and meatloaf.
NUTS
Almonds, cashews, macadamia nuts andhazelnuts are all rich in
monounsaturated and polyunsaturated fats and antioxidants. Walnuts
are one of the best vegetarian sources of the omega-3 fatty acids
that fight obesity, diabetes and heart disease. Meanwhile, Brazil
nuts are incredibly rich in the antioxidant selenium—essential for
sperm health, says fertility expert Dr. Marc Goldstein of Cornell
University.
COOKING TIP
Put nuts in a blender with a little olive oil, milk or water for
fresh nut butter.
CINNAMON
Here’s one superfood that’s easy on the waistline and popular with
kids. The bark of the cinnamon tree, native to Sri Lanka, turns out
to have extraordinary health benefits. Various research conducted by
the U.S. Department of Agriculture suggests that cinnamon regulates
blood sugar, inhibits cancer cells and is anti-inflammatory.
COOKING TIP
Sprinkle it on French toast, oatmeal, hot buttered bread or a cup of
hot chocolate. Cinnamon is great on sautéed bananas.
RAW HONEY & MOLASSES
If you have a sweet tooth, try these whole, natural sweeteners
instead of sugar. Unfiltered, raw honey contains many phytonutrients
and enzymes to aid digestion. Molasses is the nutritious byproduct
from boiling sugarcane down to white sugar. Blackstrap molasses is
from the third boiling, which concentrates nutrients and,
unsulfured, is a surprisingly good source of iron and many other
minerals.
COOKING TIP
Unlike honey, which is best unheated, molasses already has been
boiled, so there’s no reason not to cook with it. Think spicy baked
goods like muffins and pumpkin pie.
OLIVE OIL
Olive oil contains monounsaturated fats (which reduce inflammation),
phenols (cancer-fighting antioxidants) and vitamin E (which lowers
the risk of heart disease, protects skin from damaging agents, and
prevents nerve damage). Cold-pressed, extra-virgin oil contains more
phenols, and its vitamin E is undamaged.
COOKING TIP
Gently sauté vegetables in it, drizzle it on salads or use it in
pesto.
________________________________________________________________________
________________________________________________________________________
3. cinnamon graham crackers
Posted by: “Dlamb
Cinnamon Graham Crackers
1/2 cup milk plus and additional 1/4 cup to make a soft workable dough
1 cup dark brown sugar, firmly packed
6 Tbsp unsalted butter, cut into pieces
1 1/2 tsp baking powder
1 1/2 tsp salt
1 1/2 cup pastry flour or all purpose flour
1 1/2 cup whole wheat pastry flour, all purpose white flour or whole wheat
flour
Place all the ingredients in the baking pan, set to dough cycle. Leave the
lid open. At the end of the first knead, cancel the machine and proceed with
completing the graham crackers.
Competing the Graham Crackers:
Cinnamon
Sugar
Remove the dough from the machine and refrigerate for 30 minutes.
Divide the dough into 4 equal pieces. Lightly flour your work surface.
Working with one piece at a time, keeping the other pieces refrigerated, roll out
a rough rectangle 1/16” thick. Make sure the dough does not stick to the work
surface as you rill out. Cut the rectangle into 3” squares. Use a spatula to
transfer the squares to a lightly greased baking sheet. Repeat with the
other 3 pieces of dough.
Mix cinnamon and sugar together. Sprinkle each square with some of the
cinnamon sugar. Bake in a preheated 400 degrees F. oven for 10 to 12 minutes, or
until golden brown. Remove graham crackers from the oven and cool completely
on a wire rack.
Makes: 5 to 6 dozen
http://groups.yahoo.com/group/HunkerDown06/
Ten highest-radiation cell phones (United States)
Editor’s note: When a phone is discontinued by a manufacturer or a carrier,
it will be removed from this chart.
http://reviews.cnet.com/4520-6602_7-5020357-1.html?tag=lnav
Make Your Own Bubble Bath
Posted by: “TxzsSunshine
Make Your Own Bubble Bath
By Abigail Beal
Indulge yourself and make your own bubble bath. Wouldn’t it be nice to relax
into a bubble bath that you’d created? Making bubble bath is simple & fun.
They can also make wonderful gifts for friends and loved ones for the holidays
or other special occasions.
The ingredients used to make bubble bath can be found in most large grocery
stores or health food stores. You can also find all of the ingredients
online. They are inexpensive.
One of the benefits of making your own bubble bath is that you know exactly
what is in it. If you are allergic to anything, you can be certain it is not
in your bubble bath.
Another benefit to making your own bubble bath is that you know all of the
ingredients are fresh and natural. There is no concern about a product that
was left on the shelf for months. Another benefit is that you can be certain
that your product is environmentally conscious and that it does not promote
animal testing.
Bubble bath is a wonderful inexpensive way to treat yourself.
Supplies are
easy to find and you can create a bubble bath suited exactly to your personal
tastes and needs.
An important ingredient in bubble bath is essential oil.
Essential oils add
the scent to your bubble bath. Use these sparingly, as you only need to use
several drops to get a pleasant effect. Many essential oils should not be
ingested orally, so be sure to read the directions. There are also some essential
oils such as marjoram that should never be used by pregnant women. You can
research any essential oil at the National Association for Holistic
Aromatherapy www.naha.org. Also look in aromatherapy books and ask questions at the
health food store when buying essential oils.
Some essential oils are known to be relaxing and soothing. The most popular
include lavender, sandalwood, marjoram, frankincense, myrrh, rosewood and
chamomile. These essential oils will calm you down, relax you and help you go to
sleep.
Other essential oils will uplift and energize you. Peppermint, spearmint,
eucalyptus and lemon oil are all oils that will brighten your day and are good
to use during the day. Eucalyptus oil is especially good if you have a cold
because it will break up your cold’s congestion.
To soften your skin, consider adding either coconut or almond oil to your
bubble bath concoctions. Coconut oil has a wonderful nutty and floral fragrance
to it. Almond oil is virtually unscented. Adding a half a cup of either
almond oil or coconut oil to your bubble bath will soften your skin tremendously.
This is a great addition for your bubble baths for the winter months.
Store your bubble baths in a nonbreakable container. The materials you use
to make bubble baths can “keep” for awhile. You can store your bubble bath on
a shelf in your bathroom or bedroom for easy access.
Personalized bubble baths make an excellent gift. You can find many
decorative plastic containers at your local art store. For decorative effect you can
add either marbles or seashells to the bottom of the container.
If you are
giving bubble bath to a child or teenager, consider adding a small amount of
glitter. Do not add food coloring because it can stain people temporarily. Tie
your container with a pretty bow or even a piece of tulle.
When giving bubble bath as a gift, consider adding some other bath related
items. Give bath mitts or a big yellow rubber duck. Your friend or loved one
will appreciate such a thoughtful and personalized gift.
Whether you are making your bubble bath for yourself or for someone special –
your bubble bath is really a treat to enjoy. Here are some recipes for
bubble baths to inspire you and to get your started:
Sweet Dreams Bubble Bath
This bubble bath has lavender and patchouli oils to relax you before
bedtime. Use soft music and lighted candles in your bathroom for a soothing effect.
6 drops of lavender oil
3 drops of patchouli oil
1 quart of distilled water
1 bar of castille soap. (4 oz. Bar)
4 ounces liquid glycerin
Directions: mix the water, soap and glycerin together and stir. Now add your
essential oils to the mixture.
Cold Season Bubble Bath
This bubble bath will help you breathe easier, with eucalyptus oil to ease
the cold congestion. This is perfect for the cold season.
6 drops of eucalyptus oil
3 drops of spearmint oil
3 drops of peppermint oil
1 quart of distilled water
1 bar of castille soap. (4 oz. Bar)
4 ounces liquid glycerin
Directions: mix the water, soap and glycerin together and stir. Now add your
essential oils to the mixture.
Pure Sunshine Bubble Bath
This citrusy bubble bath will cheer you up and energize you. Perfect for a
morning bath or use after exercising.
6 drops of orange oil
4 drops of grapefruit oil
3 drops of lemon oil
1 quart of distilled water
1 bar of castille soap. (4 oz. Bar)
4 ounces liquid glycerin
Directions: mix the water, soap and glycerin together and stir. Now add your
essential oils to the mixture.
Love Potion Bubble Bath
This bubble bath will put you in a romantic mood. All of the ingredients are
considered known aphrodisiac – so look out!
6 drops jasmine oil
3 drops rose oil
3 drops vanilla oil
6 drops ylang ylang oil
1 quart of distilled water
1 bar of castille soap. (4 oz. Bar)
4 ounces liquid glycerin
Directions: mix the water, soap and glycerin together and stir. Now add your
essential oils to the mixture.
The Author
Abigail Beal a.k.a. “the Gift-wrap Goddess” teaches gift wrap in suburban
New York.
http://groups.yahoo.com/group/FunOnABudget/
Mulberry Jam
Posted by: “KittyHawk”
Mulberry Jam
5 1/2 cups prepared mulberries
1/2 cup fresh lemon juice
1 box powdered pectin
1/2 tsp butter or margarine
8 1/2 cups sugar, measured into separate bowl
Prepare jars, caps and bands.
Crush mulberries thoroughly, one layer at a time. Measure exactly 5 1/2
cups prepared fruit into 6 or 8 quart saucepot. Stir in lemon juice.
Stir in pectin. Add butter to reduce foaming. Bring mixture to full
rolling boil on high heat, stirring constantly. Stir in sugar. Return to
full rolling boil and boil exactly 4 minutes, stirring constantly.
Remove from heat. Skim off any foam with metal spoon.
Ladle immediately into prepared jars leaving a 1/4 inch headspace.
Process jars in a boiling water bath for 10 minutes.
Makes about 11 half pints
________________________________________________________________________
3b. Mulberry Jelly
Posted by: “KittyHawk”
Mulberry Jelly
3 lb ripe mulberries
1/2 cup fresh lemon juice, strained
7 cups sugar
2 pouches liquid pectin
Put mulberries in saucepan and crush. Heat gently until juice starts to
flow, then simmer, covered, for 15 minutes. Put in jelly cloth or bag,
and let juice drip (do not squeeze bag).
Measure 3 cups into a very large saucepan. Add lemon juice and sugar,
and mix well. Put over high heat and bring to boil, stirring constantly.
At once stir in pectin.
Bring to a full rolling boil and boil hard for 1 minute, stirring
constantly. Remove from heat, skim off foam with metal spoon, and pour
quickly into prepared jars leaving a 1/4” headspace. Process jars in a
boiling water bath for 10 minutes.
Makes about eight 1/2 pint jars
________________________________________________________________________
3c. Mulberry Pie Filling
Posted by: “KittyHawk”
Mulberry Pie Filling
This is what you need per Quart - each quart makes 1 - 9” pie.
5 cups mulberries
1/4 cup water
3/4 cup sugar
3 Tbsp clear jel
2 Tbsp lemon juice
spices of your choice
Combine water, sugar, lemon juice and Clear Jel in a large, heavy pan
and slowly bring to a boil, stirring continuously to avoid lumping of
Clear Gel.
Add fruit and bring to a gentle boil over medium high heat, reduce heat
and simmer for 5 minutes.
Ladle into prepared quart jars leaving a 1” headspace. Check for air
bubbles and adjust headspace if needed. Process in a boiling water bath
for 30 minutes.
NOTE: This can also be used with Huckleberries, Loganberries, Gooseberries,
Dewberries, or Elderberries.
To make pie:
To bake a covered or uncovered pie, use a 9” pie crust. For uncovered,
you may put dabs of butter on top of the fruit. Bake at 425 degrees F.
for 1/2 hour and then reduce temperature to 350 degrees F. for another
1/2 hour.
http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/
Corn, Squash and Chile Traditional Side Dish
6 ears white corn
4 fresh green chiles
3 medium green zucchini squash
3 tablespoons olive oil
2 tablespoons butter
1 clove garlic, crushed
Salt
Cut the corn off the ears. Slice chiles and chop. Slice and cube the zucchini. In a hot skillet heat olive oil. As soon as you see a small stream of smoke from the skillet, add corn, chiles, and zucchini. Saute the vegetables until tender, but still al dente. Add the butter and garlic and toss to combine. Season with salt, to taste.
Native Inspired: New Mexico Meatloaf
1 pound extra-lean ground beef
1/2 cup finely chopped yellow onion
1/4 cup chopped cilantro leaves
1 can (4ounces) chopped mild green chilies
2 egg whites
1/2 cup cornmeal
1 1/2 teaspoons ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1can (8 ounces) tomato sauce, divided
2 tablespoons ketchup
cooking spray
Preheat oven 350* F. Combine beef, onion, cilantro, chilies, egg whites,
cornmeal , cumin, salt , pepper and half of tomato sauce in mixing bowl;
mix well. Combine remaining tomato sauce and ketchup in a small bowl.
Place meat mixture on a rimmed baking sheet coated with cooking spray
and shape into an oval about 6x9 inches. Top with tomato sauce mixture.
Bake 55 mins. Let stand for 5 minutes before slicing.
Makes 4 servings ( 2 slices per serving)Cals 170, Total Fat 3g, Sat. Fat
1g Carb 3g, Protein 33g, Chol 66mg, Sod 311mg, Fiber<1g WW Points 4
Danish Cherry Sauce
This is wonderful on cheesecake or angelfood cake.
1 1/2 cups sugar
3 cinnamon sticks, each about 4”
1 1/2 tsp almond extract
1 cup water
3/4 cup corn syrup
7 1/2 cups pitted sweet or sour cherries
Prepare jars, caps and bands.
In a large saucepan combine sugar, cinnamon sticks, almond extract,
water and corn syrup. Bring to a boil over medium high heat, stirring
constantly. Reduce heat to a gentle boil. Add cherries and boil gently,
stirring until heated through. Discard cinnamon sticks.
Ladle hot cherries and syrup into jars, leaving a 1/2” headspace. Remove
air bubbles and re adjust headspace with more syrup of needed.
Process in a boiling water bath for 10 minutes. Adjust time according to
altitude.
Makes: 3 pints
Sweet and Hot Curried Squash Pickles
Posted by: “KittyHawk”
Sweet and Hot Curried Squash Pickles
3 lb, about 3 medium summer squash and/or zucchini, cut into very thin
rounds
2 medium red onions, peeled and cut into thin rounds
3 small colorful chili peppers, seeds removed and cut into thin rounds
1/4 cup sea salt
2 3/4 cups distilled white vinegar
3/4 cup sherry cooking wine
1 1/2 cups orange juice
2 cups sugar
2 Tbsp prepared curry powder
1 1/2 tsp cayenne pepper
1 tsp whole allspice berries
1 tsp whole cloves
4 garlic cloves, peeled and crushed
1 inch of ginger, peeled and sliced into thin rounds
In a large plastic or ceramic mixing bowl, combine the zucchini, onions,
chilies, and salt, and let stand for an hour. Stir the bowl’s contents
once or
twice during the hour. Drain and rinse thoroughly to remove the salt
and set
aside.
In a large nonreactive saucepan (generally any pan with a nonstick
coating will
work; be sure to avoid aluminum pots), bring all the remaining ingredients
except the ginger to a boil over high heat. Lower the heat and simmer for 3
minutes, stirring once or twice to be sure the sugar is dissolved. Pour
the hot
liquid over the squash mixture, amply covering all the vegetables. Add the
ginger to the bowl and stir.
Allow to cool to room temperature, then place in air tight containers or
jars.
Cover and refrigerate for at least 8 hours before serving. Pickles will
keep
covered in refrigerator for up to a month.
Makes 2 quarts
http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/
http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/
Loquat Butter
Posted by: “KittyHawk”
Loquat Butter
4 lbs loquats
3/4 cup bottled lemon juice
1 cup water
1 lemon, cut in half
2 whole cinnamon sticks
3 cups sugar
Wash loquats and remove ends and seeds. Cut in half and place in a
saucepan with the lemon juice and water. Add lemon halves and cinnamon
sticks. Bring to a boil, stirring occasionally, and cook for 30 minutes.
Remove the lemon and cinnamon sticks. Continue cooking until mushy.
Puree in a food processor or food mill. Put puree in a heavy pan and
add sugar. Stir occasionally for 15 to 20 minutes until puree is thick
and spreadable.
Ladle into jars leaving a 1/4” headspace. Process in a boiling water
bath for 10 minutes. Adjust time according to altitude.
________________________________________________________________________
________________________________________________________________________
7. Hawaiian Papaya Chutney
Posted by: “KittyHawk”
Hawaiian Papaya Chutney
1 c white vinegar
1 3/4 c brown sugar, packed
1 medium onion, chopped
2 limes or lemons, sliced
1 garlic clove, crushed
1 c golden raisins
2 large tomatoes, peeled and chopped
1 green bell pepper, chopped
1/2 c ginger, cut In strips
1/2 c whole blanched almonds
1/4 tsp red pepper flakes
1 1/2 tsp salt
1 c dry white wine
3 very firm papayas *
2 c chopped fresh pineapple
* Papayas should be peeled, seeded and cut up.
Combine vinegar, brown sugar, onion, limes, garlic, raisins, tomatoes, bell
pepper, ginger, almonds, red pepper, salt and white wine in large heavy
kettle.
Cook gently 1 hour, stirring frequently, until liquid is clear and
syrupy. Add
more wine or water, if needed, to prevent sticking.
Add papayas and pineapple. Continue cooking about 15 minutes or until
fruit is
tender. Cool and refrigerate or fill hot sterilized jars, leaving 1/2
inch head
space. Seal and process in a boiling water bath for 15 minutes. Adjust time
according to altitude.
Makes about 4 pints
________________________________________________________________________
________________________________________________________________________
8a. Ginger Syrup
Posted by: “KittyHawk”
Ginger Syrup
1/2 lb gingerroot
4 1/2 cups sugar
3 1/2 cups water
1 cinnamon stick
Grated rind and juice of 1 lemon
Scrub well or peel the gingerroot. Cut into thin slices then roughly
chop. Place it in a saucepan with the sugar, water, cinnamon and
lemon rind and juice.
Bring to a boil slowly, stirring until the sugar dissolves. Reduce heat,
cover the pan and simmer for 1 hour or until syrupy.
Strain and pour the syrup into prepared jars leaving a 1/2” headspace.
Process in a boiling water bath for 10 minutes. Adjust time according
to altitude.
Makes 5 half pints
forgot to add..This is a syrup you can use for flavouring sauces or
diluting with water,or soda and used as a drink. Or even adding it to
drinks.
Sunshine Slush
Posted by: “KS
Sunshine Slush
Makes 4 servings
12 oz. can peach nectar
6 oz. can frozen orange juice
1 Tbsp. lemon juice
3 c. crushed ice
Combine all ingredients in blender container. Blend until combined.
________________________________________________________________________
________________________________________________________________________
2. Cappuccino Icee
Posted by: “KS
Cappuccino Icee
Makes six 6-oz. servings
2/3 c. chocolate syrup, chilled
2 c. cold coffee
2 c. vanilla ice cream
1 Tbsp. whipped topping
Place syrup and coffee in blender container. Cover and blend on high speed. Add ice cream; cover and blend until smooth.
Serve over ice and top with whipped topping.
Mexican Tortilla Bake
1 pound fresh ground chicken
1 (16 ounce) jar chunky medium salsa
8 ounces mild Cheddar cheese, shredded and divided
2 (1 1/2 ounce) boxes raisins
1/2 cup whole green olives, sliced
1 package flour tortillas
1 (16 ounce) container sour cream
Heat oven to 375 degrees F.
Brown chicken in large skillet until thoroughly cooked.
Drain. Stir in salsa, cheese, raisins, and green olives.
Cook 1 minute to blend flavors, stirring constantly.
Spoon about 2 tablespoons meat mixture in the middle
of each tortilla. Fold and pierce the edges with a wooden
pick. Bake at 375 degrees F for 10 to 15 minutes or
until edges of tortilla are golden brown. Cool 1 minute.
Sprinkle each with cheese. Add dollop of sour cream and serve.
_http://www.recipegoldmine.com/casschickenD/mexican-tortilla-bake.html_
Chocolate Pudding Sundaes
Posted by: “Beth
Chocolate Pudding Sundaes
Taste of Home
SERVINGS: 6
CATEGORY: Dessert
METHOD: Other stovetop
TIME: Prep/Total Time: 15 min.
Ingredients:
2/3 cup sugar
1/4 cup baking cocoa
3 tablespoons cornstarch
1/4 teaspoon salt
2-1/4 cups milk
2 tablespoons butter or margarine
1 teaspoon vanilla extract
3 cups vanilla ice cream
Directions:
In a microwave-safe bowl, combine sugar, cocoa, cornstarch and salt.
Gradually stir in milk until smooth. Microwave, uncovered, on high for
5-8 minutes, stirring every 2 minutes, until sauce comes to a boil. Stir
in butter and vanilla. Serve warm over ice cream. Store leftovers in the
refrigerator. Yield: 6 servings.
Nutrition Facts
One serving: (2 tablespoons) Calories: 335 Fat: 14 g Saturated Fat: 9 g
Cholesterol: 52 mg Sodium: 235 mg Carbohydrate: 48 g Fiber: 1 g Protein:
6 g
http://recipes.tasteofhome.com/Recipes/Chocolate-Pudding-Sundaes
Chicken Pasta Salad - TNT
Posted by: “laudsgypsy” l
Chicken Pasta Salad - TNT
3 cups rotini pasta (8 oz) cooked and drained
2 cups broccoli flowerets
1 1/2 cups Kraft Three Cheese Ranch Dressing
1 pkg Louis Rich Honey Roasted Chicken Breast Cuts or Grilled Chicken
Breast Strips (6 oz)
1/2 cup red pepper, chopped *
1/2 cup green pepper, chopped
1/2 cup onions, slivered
1. TOSS all ingredients. Refrigerate.
2. To make ahead: Make this simple salad up to 2 days ahead.
Serve chilled or at room temperature.
*Note due to pepper prices I just usually use 1/2 cup green pepper
and that does the trick. After making this for my dad, he took the
recipe home with him and tried to use the frozen broccoli flowerets.
He said it was no where near as good.
________________________________________________________________________
________________________________________________________________________
2. Pink Cloud Float
Posted by: “KS
Pink Cloud Float
Makes 4 servings
10 oz. pkg. frozen strawberries
1 c. milk
2 c. strawberry ice cream
Add strawberries, milk and ice cream to blender or food processor. Blend until smooth.
http://groups.yahoo.com/group/all-simple-recipes/
[Several gardening related articles ]
City Farmer News
New Stories From ‘Urban Agriculture Notes’
French Toast Bread for the bread machine
1 cup water
1 teaspoon maple extract
2 tablespoons butter
3 cups bread flour
2 tablespoons brown sugar — packed
1/2 cup dried apples — cut in 1” pieces
2 tablespoons dry milk powder
1/4 cup maple syrup — fake or real
1/3 cup walnuts — coarsely chopped
1 1/4 teaspoons salt
2 teaspoons yeast
Place all ingredients in your machines fully assembled pan. They should go in in the order specified by your machines manual. Select the “Basic” or “White” cycle and press “Start”.
source unknown
GOD Bless,
Marla
http://groups.yahoo.com/group/ABM-recipes/
Posted by: “laudsgypsy”
Hot Italian Sausage, Onion, Green Pepper, & Tomatoes - TNT
1 1/2 lbs Hot Italian Sausage Links
1 Medium Onion
1 Medium Green Pepper
2 large or 3 medium Tomatoes
Montreal Steak Seasoning & Red Pepper for flavor
Cut sausage in half and cook through in skillet on medium heat. Take
out of skillet. Add onion, pepper, tomatoes and seasoning for
taste. As those start to cook down, cut sausage into bite size
pieces. Add back to pan and stir everything together. I usually
cook this until the tomatoe juice starts to thicken. I have never
checked times. This was one of my throw together recipes and we have
been making it since. I serve it over mashed potatoes. Sometimes I
have a side vegetable and sometimes not.
This is another great group owned by *~Tamara~*
http://groups.yahoo.com/group/Simply-Spicy/
Apple & Raisin Oven Pancake
Posted by: “steve
Apple & Raisin Oven Pancake
1 large baking apple — cored and thinly sliced
1/3 cup golden raisins
2 tablespoons brown sugar — packed
1/2 teaspoon ground cinnamon
4 eggs
2/3 cup milk
2/3 cup all-purpose flour
2 tablespoons margarine or butter — melted
powdered sugar — optional
Preheat oven to 350°F. Spray 9-inch pie plate with nonstick cooking spray. Combine apple, raisins, brown sugar and cinnamon in medium bowl. Transfer to prepared pie plate. Bake, uncovered, 10 to 15 minutes or until apple begins to soften. Remove from oven. Increase oven temperature to 450°F. Whisk eggs, milk, flour and margarine in medium bowl until blended. Pour batter over apple mixture. Bake 15 minutes or until pancake is golden brown. Sprinkle with powdered sugar, if desired.
Makes 6 servings.
A single candle can illuminate an entire room. A true friend lights up
an entire lifetime. Thanks for the bright lights of your friendship.
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2. Impossibly Easy Chicken Taco Pie
Posted by: “*~Tamara~*”
Impossibly Easy Chicken Taco Pie
The great taste of chicken tacos baked in a pie. Impossible? No, it’s
impossibly easy!
Prep Time:10 min
Start to Finish:45 min
Makes:8 servings
2 cups cut-up cooked chicken
1/2 cup chopped onion
2 tablespoons Old El Paso® taco seasoning mix (from 1-ounce package)
1 cup Original Bisquick® mix
1 cup milk
2 eggs
1 cup shredded Cheddar cheese (4 ounces)
Heat oven to 400ºF. Grease bottom and side of glass pie plate, 9x1
1/4 inches. Mix chicken, onion and seasoning mix. Sprinkle in pie
plate.
Stir together Bisquick, milk and eggs with fork until blended. Pour
into pie plate. Bake 30 to 35 mintues or until knife inserted in
center comes out clean. Sprinkle with cheese. Bake 1 to 2 minutes
longer or until cheese is melted. Garnish with lettuce, tomatoes and
sour cream if desired.
High Altitude (3500-6500 ft) Bake 35 to 40 minutes.
—
http://groups.yahoo.com/group/casseroles_and_crockpots/
Looking for some new casseroles? Crockpot recipes?
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3. Pasta-Beef Cobbler
Posted by: “*~Tamara~*”
Pasta-Beef Cobbler
Hamburger Helper jumpstarts casserole-making. A touch of this and
that make this one a winner.
Prep Time:35 min
Start to Finish:1 hr 10 min
Makes:8 servings
1 pound lean ground beef
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon seasoned salt
3 1/2 cups hot water
1/2 cup milk
1 package Betty Crocker® Hamburger Helper® beef pasta
1/4 cup packed brown sugar
1/4 cup barbecue sauce
2 tablespoons ketchup
1 1/2 cups Original Bisquick® mix
1 cup milk
2 eggs
Heat oven to 375°F. In 10-inch skillet, cook beef, onion, bell
pepper, salt, pepper and seasoned salt over medium heat, stirring
occasionally, until beef is brown; drain.
Stir hot water, 1/2 cup milk and the Sauce Mix into beef mixture.
Stir in brown sugar, barbecue sauce and ketchup. Heat to boiling,
stirring occasionally. Spoon beef mixture into ungreased rectangular
baking dish, 13x9x2 inches; stir in uncooked pasta. Set aside.
In medium bowl, stir Bisquick mix, 1 cup milk and the eggs until
blended. Pour evenly over beef mixture. Bake cobbler 30 to 35 minutes
or until light golden.
High Altitude (3500-6500 ft): Use 4 cups hot water. Bake 38 to 42
minutes.
—
http://groups.yahoo.com/group/casseroles_and_crockpots/
Looking for some new casseroles? Crockpot recipes?
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4. Slow Cooker Chicken Stew with Pepper and Pineapple
Posted by: “*~Tamara~*”
Slow Cooker Chicken Stew with Pepper and Pineapple
The yummy gingery-flavored sauce is delicious! To get every last
drop, spoon stewed chicken, pepper and pineapple over hot cooked rice.
Prep Time:20 min
Start to Finish:8 hr 35 min
Makes:4 servings
1 pound boneless skinless chicken breast, cut into 1 1/2-inch pieces
4 medium carrots, cut into 1-inch pieces
1/2 cup chicken broth
2 tablespoons finely chopped gingerroot or 1 teaspoon ground ginger
1 tablespoon packed brown sugar
2 tablespoons soy sauce
1/2 teaspoon ground allspice
1/2 teaspoon red pepper sauce
1 can (8 ounces) pineapple chunks in juice, drained and juice
reserved
1 tablespoon cornstarch
1 medium bell pepper, cut into 1-inch pieces
Mix all ingredients except pineapple, cornstarch and bell pepper in 3
1/2- to 6-quart slow cooker. Cover and cook on low heat setting 7 to
8 hours (or high heat setting 3 to 4 hours) or until vegetables are
tender and chicken is no longer pink in center.
Mix reserved pineapple juice and cornstarch until smooth; gradually
stir into chicken mixture. Stir in pineapple and bell pepper. Cover
and cook on high heat setting about 15 minutes or until slightly
thickened.
Note: This recipe was tested in slow cookers with heating elements in
the side and bottom of the cooker, not in cookers that stand only on
a heated base. For slow cookers with just a heated base, follow the
manufacturer’s directions for layering ingredients and choosing a
temperature.
(Total time will vary with appliance and setting.)
From Betty Crocker
—
http://groups.yahoo.com/group/casseroles_and_crockpots/
Looking for some new casseroles? Crockpot recipes?
1. French Onion Drop Biscuits
Posted by: “myrecipegroups”
French Onion Drop Biscuits
2 cups biscuit/baking mix
1-8 oz carton French Onion Dip
1/4 cup milk
In a bowl, combine the baking mix and onion dip. Stir in milk just
until moistened.
Drop by rounded tablespoonfuls 2” apart onto a baking sheet coated
with nonstick cooking spray. Bake at 450º for 10-14 minutes or
until golden brown.
Serve warm.
Makes 1 dozen
Simple & Delicious M/J 06
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2. Honey Whole Wheat Bread
Posted by: “gram4two”
Honey Whole Wheat Bread
Bread Machine
1-(1-1/2 # loaf)
1 cup water (70° to 80°)
1/4 cup vegetable oil
2 tablespoons honey
1 teaspoon salt
2 cups bread flour
1 cup whole wheat flour
1 package (1/4 ounce) active dry yeast (2-1/4 teaspoons)
In bread machine pan, place all ingredients in order suggested by
manufacturer. Select basic bread setting. Choose crust color and
loaf size if available. Bake according to bread machine directions
(check dough after 5 minutes of mixing; add 1 to 2 tablespoons of
water or flour if needed).
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3. Aniseed Braids
Posted by: “gram4two”
Aniseed Braids
Low-Fat
Makes 2 loaves
7 to 7-1/2 cups all-purpose flour
6 tablespoons sugar
2 packages (1/4 ounce each) active dry yeast
2 tablespoons aniseed
1 teaspoon salt
2 cups fat-free milk
1/2 cup butter, cubed
1/4 cup water
2 eggs
2 tablespoons sesame seeds
In a large mixing bowl, combine 2 cups flour, sugar, yeast, aniseed
and salt. In a small saucepan, heat the milk, butter and water to
120°-130°. Add to dry ingredients; beat just until moistened. Add 1
egg; beat until smooth. Stir in enough remaining flour to form a
firm dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-
8 minutes. Place in a bowl coated with cooking spray, turning once
to coat top. Cover and let rise in a warm place until doubled, about
45 minutes.
Punch dough down. Turn onto a lightly floured surface; divide in
half. Divide each portion into thirds. Shape each into a 14-in.
rope. Place three ropes on a baking sheet coated with cooking spray
and braid; pinch ends to seal and tuck under. Repeat with remaining
dough. Cover and let rise until doubled, about 30 minutes.
Beat remaining egg; brush over braids. Sprinkle with sesame seeds.
Bake at 350° for 30-35 minutes or until golden brown. Remove from
pans to wire racks to cool.
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4. Cinnamon Raisin Bread
Posted by: “gram4two”
Cinnamon Raisin Bread
Makes 2 loaves
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
2 cups warm milk (110° to 115°)
1/3 cup plus 1/2 cup sugar, divided
1/4 cup vegetable oil
2 teaspoons salt
5-3/4 to 6-1/4 cups all-purpose flour
2 cups raisins
1 tablespoon ground cinnamon
1 tablespoon water
GLAZE:
1/2 cup confectioners’ sugar
1 tablespoon milk
In a mixing bowl, dissolve yeast in warm water. Add milk, 1/3 cup
sugar, oil, salt and 2 cups flour. Beat until smooth. Add raisins
and enough remaining flour to form a soft dough. Turn onto a floured
surface; knead until smooth and elastic, about 6-8 minutes. Place in
a greased bowl, turning once to grease top. Cover and let rise in a
warm place until doubled, about 1-1/4 hours.
Punch dough down. On a lightly floured surface, divide in half. Roll
each into a 15-in. x 7-in. rectangle. Combine cinnamon and remaining
sugar; sprinkle over dough. Sprinkle with water. Starting with a
short side, roll up tightly, jelly-roll style. Pinch seams and ends
to seal. Place, seam side down, in two greased 9-in. x 5-in. x 3-in.
loaf pans. Cover and let rise until doubled, about 1 hour.
Bake at 350° for 30-35 minutes or until golden brown. Remove from
pans to wire racks to cool completely. Combine glaze ingredients;
drizzle over loaves.
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5. Maple Oat Bread
Posted by: “gram4two”
Maple Oat Bread
Low Fat
Makes 1 loaf
1 cup old-fashioned oats
1 cup boiling water
1 package (1/4 ounce) active dry yeast
1/3 cup warm water (110° to 115°)
1/2 cup maple syrup
2 teaspoons canola oil
1-1/2 teaspoons salt
3-1/2 to 4 cups all-purpose flour
TOPPING:
1 egg white, lightly beaten
2 tablespoons old-fashioned oats
Place oats in a blender or food processor, cover and process oats
for 6-7 seconds or until coarsely chopped. Transfer to a small bowl;
add boiling water. Let stand until mixture cools to 110°-115°. In a
large mixing bowl, dissolve yeast in 1/3 cup warm water; add syrup,
oil, salt, oat mixture and 2 cups flour; beat until smooth. Stir in
enough remaining flour to form a soft dough.
Turn onto a lightly floured surface; knead until smooth and elastic,
about 6-8 minutes. Place in a greased bowl, turning once to grease
top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface. Shape into a
flattened 9-in. round loaf. Place in a greased 9-in. round baking
dish. Cover and let rise until doubled, about 45 minutes.
Brush with egg white; sprinkle with oats. Bake at 350° for 30-35
minutes or until golden brown. Remove from pan to a wire rack to
cool.
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6. Golden Egg Bread
Posted by: “gram4two”
Golden Egg Bread
Bread Machine
Makes 1 loaf
Cut into thick slices, this makes excellent French toast!
3/4 cup water (70° to 80°)
3 tablespoons sugar
3 tablespoons vegetable oil
2 eggs
1-1/2 teaspoons salt
3-1/2 cups bread flour
2-1/4 teaspoons active dry yeast
In bread machine pan, place all ingredients in order suggested by
manufacturer. Select basic bread setting. Choose crust color and
loaf size if available. Bake according to bread machine directions
(check dough after 5 minutes of mixing; add 1 to 2 tablespoons of
water or flour if needed).
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7a. Basil Garlic Bread
Posted by: “gram4two”
Basil Garlic Bread
Bread Machine
Makes 1(1-1/2 #)loaf
2/3 cup warm milk(70° to 80°)
1/4 cup warm water(70° to 80°)
1/4 cup warm sour cream(70° to 80°)
1-1/2 teaspoons sugar
1 tablespoon butter, softened
1 tablespoon grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon minced garlic
1/2 teaspoon dried basil
1/2 teaspoon garlic powder
3 cups bread flour
2-1/4 teaspoons active dry yeast
In bread machine pan, place all ingredients in order suggested by
manufacturer. Select basic bread setting. Choose crust color and
loaf size if available.
Bake according to bread machine directions (check dough after 5
minutes of mixing; add 1 to 2 tablespoons of water or flour if
needed).
Messages in this topic (2)
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8. SWEET FRENCH LOAF
Posted by: “creiki”
SWEET FRENCH LOAF
“Because this bread is very soft, you may think it’s under baked.
Check for the hollow sound. This bread becomes bulky, which is part
of its great appeal. It has a slightly sweet flavor, so if you’re a
butter nut, spared some over a warm piece of this bread and devour.
It is not an authentic French bread. The reason I call it such is
because it makes the most fabulous French toast you’ll eat. Ever!
Source: Beautiful Breads and Fabulous Fillings by Margaux Sky
1 tablespoon yeast
2 cups warm water
1 1/2 warm vanilla soy milk
1 cup powdered sugar
1/2 cup packed brown sugar
8 cups all-purpose flour (approximately)
1 tablespoon salt
In a medium bowl dissolve the yeast in the water and soy milk. Let
stand for 5 minutes, or until the yeast is foamy.
Add the powdered sugar and brown sugar to the yeast mixture.
In a large bowl combine the flour and salt. Slowly add the wet
ingredients to the dry ingredients, and using your hands, mix well.
Place the dough on a floured counter or board and knead for 4
minutes. Keep the dough moist for soft, tender bread.
Generously butter baking sheet. Free form the dough onto the baking
sheet. Slice a long, deep gash in the center of the dough. Let it
rise for about 60 minutes.
Preheat the oven to 400 degrees F.
Bake on the baking sheet for 45 minutes. Reduce the heat to 350 F
degrees and bake another 15 minutes. Ovens vary so test for
doneness. Tap the bottom of the loaf. If it sounds hollow, it’s
done. If not, continue to bake, checking every few minutes. When the
loaf is done, cool for 30 minutes before slicing.
Makes 1 large loaf
Source: Beautiful Breads and Fabulous Fillings by Margaux Sky
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9. WHITE SODA BREAD
Posted by: “creiki”
WHITE SODA BREAD
Source: Bon Appetit magazine, May 1996
3 1/2 cups all-purpose flour
2 tablespoons caraway seed (optional)
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups buttermilk
Preheat oven to 425 degrees F. Lightly flour baking sheet.
Mix flour, caraway seeds, if using, baking soda and salt in large
bowl. Mix in enough buttermilk to form moist clumps. Gather dough
into ball.
Turn out onto lightly flour surfaced and knead just until dough
holds together, about 1 minute. Shape dough into 6-inch-diameter by
2-inch-high round.
Place on prepared baking sheet. Cut 1-inch-deep X across top of
bread, extending almost to edges.
Bake until bread is golden brown and sounds hollow when tapped on
bottom, about 35 minutes. Transfer bread to rack and cool completely.
Servings: 8
Source: Bon Appetit magazine, May 1996
http://groups.yahoo.com/group/BreadsandBeyond/
1. Mashed Potatoes w/Green Chilies & Cheddar
Posted by: “victorias
Mashed Potatoes with Green
Chilies & Cheddar Cheese
http://www.cooking-easy-and-fun.com
3 pounds russet potatoes
1 or 2 - 4 oz. cans diced green chilies
1 1/2 cups medium cheddar cheese
1 cup milk
1/2 stick unsalted butter
Kosher Salt & Pepper
Fill stock pot with cold water. Peel potatoes
and cut in quarters. Salt water, turn heat to high.
Boil for 10-12 minutes or until fork tender.
Simmer milk and butter in small sauce pan.
Shred the cheese, set aside.
Drain potatoes, return to stock pot. Pour half
milk/butter mixture on potatoes. Season with
salt/pepper. With potato masher, coarsely smash
potatoes, add more milk as needed. You want a
creamy texture (need creamier because you will be
adding cheese), yet lumpy.
Drain some of the liquid from the green chilies,
add to potatoes, add cheese, mix well.
Serve immediately.
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2. Best Darn Beans Ever
Posted by: “victoria
Crock Pot Baked Beans with
Brown Sugar, Onions & Ground Beef
http://www.cooking-is-easy-and-fun.com
1 pound extra lean ground beef
3/4 bacon cut into small pieces
1 Cup Brown Sugar
3 tbs white vinegar
1 cup chopped onions
3 - 16 oz cans chili beans drained
3 - 16 oz black beans rinsed & drained
3 - 16 oz cans pork & beans
1/2 cup ketchup
3 tbs liquid smoke
1 tsp pepper
Brown lean ground beef & onions together.
Drain. Place in crock pot.
Cook bacon crispy, place on paper towels
to absorb excess grease, add to beef & onions.
Open all the beans. Drain & rinse black beans.
Drain chili beans, do not rinse. Do not drain
pork and beans, add all beans to crock pot.
Give a good mix. Cook on low for 5-6 hours.
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3. Orecchiette Pasta with Broccoli Rabe & Turkey Sausage
Posted by: “Russie-— >^..^<”
ORECCHIETTE WITH BROCCOLI RABE & TURKEY SAUSAGE
12 oz orecchiette pasta
12 oz microwave in bag broccoli rabe
1 tbs olive oil
12 oz Italian turkey sausage
1/3 cup sliced sun dried tomatoes in oil
2 tsp chopped garlic
1/2 tsp each salt and crushed red pepper
1/4 cup grated Parmesan cheese
Boil pasta as package directs, add broccoli 5 min. before pasta will be done and reserving 1 cup of cooking water before draining. Heat oil in a skillet, add sausage cook breaking into chunks 5 min. or until cooked through.
Add tomatoes, garlic, salt and pepper. Saute 1 min. or until fragrant. Toss with drained pasta and broccoli rabe, cheese and reserved cooking water as needed. NOT SURE ON HOW MANY SERVINGS.*
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4. Hawaiian Baked Beans
Posted by: “L. C
Hawaiian Baked Beans
1 cup chopped sweet onion, such as Maui, Walla Walla or Vidalia
1 T. butter
1/2 pound sliced bacon
1 pound chuck steak, cut into 1 inch pieces
2 cans baked bans, preferably Bush’ Country Style, 28 oz. each
1/2 cup dark molasses
1 medium pineapple, stem leaves left on
Sour cream, to serve
Place a cast iron skillet over a hot grill or stovetop burner and add the onions and butter, sautéing the onions until slightly browned. Remove the onions from the pan and set aside. Add the bacon to the empty skillet and cook until crisp. Remove the slices, drain on paper towels land chop into 1 inch pieces; set aside. Pour out half of the bacon fat, retaining the rest in the skillet. Add the steak to the skillet and brown thoroughly over high heat. When the meat is cooked, add the bacon and stir well. Mix in the beans, molasses, and sautéed onions; place on the grill over indirect heat, until the mixture boils then reduce the heat to maintain a simmer. Cut the pineapple in half vertically, keeping the leaves attached. Lay the pineapple on its round side and remove the inside with a sharp knife or a grapefruit spoon, leaving 1/4 to 1/2 inch at the bottom and sides of the fruit. Take the fruit you remove and loosely chop it into 1/2 to 1 inch cubes. When you are ready to serve the beans, gently fold 1 cup of pineapple into the bean mixture and pour into the two empty pineapple halves. Garnish with the remaining chopped pineapple and a few generous dollops of sour cream. Serve.
Tip: Store pineapple at room temperature for 1 to 2 days before serving to allow them to become softer and sweeter. Store whole pineapple in the refrigerator for 3 to 5 days.
Source: Unknown
http://groups.yahoo.com/group/SimpleMeals/