Chinese Fried Chicken
1 lb. boneless, skinless chicken breasts
I used 6 - 7 boneless, skinless chicken breast tenders
garlic powder to taste
Chinese five-spice powder to taste – I used paprika
Salt to taste
oil for frying – 2 to 3 inches in a wok
BATTER:
1/2 cup all-purpose flour
1 tsp baking powder
2 pinches baking soda
4 Tbsp cornstarch
1/2 tsp salt
1 cup cold water
Wash chicken breasts. Cut crosswise 3 or 4 times to make small pieces.
(I kept the meat pieces whole). Sprinkle with salt, garlic powder,
5-spice powder (use sparingly)- I only sprinkled with paprika. Make
batter by combining flour with baking powder, baking soda, cornstarch,
salt and cold water. Whip with wire whisk to mix well. Heat oil in wok
to 400 degrees F. Dip the chicken pieces in flour then in batter. Deep
fry until golden brown. Serve with sweet and sour sauce. **Batter is
also good for coating mushrooms, cauliflower, green beans etc., to be
deep fried by same method. ***This is a tempura batter. Enjoy!
Chris in NM
Newsletter Archive
http://www.nancyskitchen.com/newsletter-index.htm
Hominy Sausage Bake
Taste of Home - try a FREE ISSUE today!
My cousin Lewis whipped up this spicy corn dish for a family gathering one year. It’s nice and hearty, and it has plenty of Cajun flavor running through it. —Frances Bowman Lilesville, North Carolina
SERVINGS: 8
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 40 min. Bake: 35 min.
Ingredients:
* 1 pound smoked sausage, cut into 1/4-inch slices
* 1 teaspoon olive oil
* 2 cups cubed fully cooked ham
* 2 packages (8 ounces each) red beans and rice mix
* 6 cups water
* 2 tablespoons butter
* 1/4 teaspoon cayenne pepper
* 1 can (29 ounces) hominy, rinsed and drained
* 1 jar (12 ounces) pickled jalapeno peppers, drained and chopped
* 1 can (15-1/4 ounces) whole kernel corn, drained
* 1 cup (4 ounces) shredded cheddar cheese
* 1 cup corn chips, crushed
Directions:
In a Dutch oven, brown sausage in oil; drain and set aside. In the same pan, brown ham cubes. Stir in the red beans and rice mix, water, butter and cayenne. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until beans and rice are tender, stirring occasionally.
Transfer to a greased 3-qt. baking dish. Layer with hominy and sausage; top with peppers and corn. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Sprinkle with corn chips. Yield: 8 servings. Editor’s Note: This recipe was prepared with Zatarain’s New Orleans-style red beans and rice
http://www.tasteofhome.com/Recipes/Hominy-Sausage-Bake
Also search for posole, you might enjoy that as
well.
I prefer dry hominy (I buy from Amish in Michigan
who sell on eBay) to canned hominy.
Elaine
It is never too late to become what you
might have been —George Elliott
Zucchini Casserole
Posted by: “Dorie”
Zucchini Casserole
6 cups diced zucchini
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup sour cream
1/2 cup chopped onion
1 cup shredded carrots
1 (6 ounce) package dry bread stuffing mix
1/2 cup butter, melted
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
In a large saucepan over medium-high heat, cook zucchini in lightly salted water until crisp-tender, about 5 minutes. Drain, and place in a large bowl. Stir in the condensed soup, sour cream, onion, and carrots.
In a small bowl, mix together stuffing and melted butter. Spread half of the stuffing mixture in the bottom of the casserole dish, add a layer of the zucchini mixture, and top with remaining stuffing mixture.
Bake for 20 minutes in the preheated oven, or until the top is golden brown.
Dorie
http://groups.yahoo.com/group/Country-Cafe-Cooking/
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4. Onion Layered Meat Pie
Posted by: “Richard
Onion Layered Meat Pie
8 servings
2 lb Boneless chicken meat
2 lb Lean beef
2 lb Lean pork
4 md Onions, coarsely chopped
1/4 lb Salt pork, thinly sliced
2 c Potatoes, peeled and cubed
1 ts Salt
1/2 ts Ground black pepper
1/4 ts Mixed ground cloves, nutmeg, cinnamon, allspice
2 c Chicken stock (approximate)
Traditionally this layered pie is best made with game. Failing a supply
of venison or pheasant it can be made with a mixture of meats and
poultry as is this recipe.
Servings: 8 to 10
Pastry for double crust pie: Cut chicken, beef and pork into 1 inch
cubes and place in a large bowl. Combine with onions; cover and
refrigerate for at least 12 hours or overnight. Arrange salt pork evenly
in the bottom of a 3 quart casserole, preferably cast iron with a cover.
Layer with 1/3 of the meat mixture and 1/3 of the potatoes; season with
1/3 of salt, pepper and spices. Roll out half of the pastry slightly
thicker than for a normal pie and arrange on the potato layer, cutting a
small hole in the center. Repeat with 2 more layers of meat and potatoes
seasoned with salt, pepper and spices. Cover with remaining pastry,
cutting a small hole in the center. Slowly add enough chicken stock
through the hole until liquid appears. Cover dish and bake in a
preheated 400 deg F oven for 45 minutes or until liquid simmers. Reduce
temperature to 250 deg F and continue to bake, covered, for 5 to 6 hours
more or until top crust is a rich golden brown.
Source Jamie from the Meat-Lovers List on cooking-lists.com
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5. All Day Crockpot Beef
Posted by: “Richard
All Day Crockpot Beef
1 1/2 pounds beef, stew or roast beef, any cut
1/2 teaspoon pepper
2 cloves garlic, minced
1/2 package onion soup mix
2 teaspoons Worcestershire sauce
1 teaspoon A-1 steak sauce
3 large carrots, sliced
2 large celery stalks, sliced
1 medium green bell pepper, chopped
1 medium onion
1/2 cup water
1/2 cup tomato juice
Cut beef into serving-sized portions. Brown beef in a bit of vegetable
oil,
in a large skillet. Meanwhile, slice onion and separate into rings.
Dice the
peeled carrots, dice the celery and slice the peppers into thin strips or
circles. Place these into the bottom of crockpot. Sprinkle the beef
pieces with
fresh ground black pepper, minced garlic and the onion soup mix. Place on
top of the vegetables. Mix the steak sauce and Worcestershire sauce in
a small bowl
with about 1/2 cup water and 1/2 cup tomato juice. Pour this over the
meat.
Turn the crockpot to high for 30 minutes, then turn to low, cover and
cook for 7-9 hours
http://groups.yahoo.com/group/casseroles_and_crockpots/
Hi! I’m Sue with a homemade dairy-free ice cream recipe
Posted by: “Sue
Hi everyone!
I’m a newbie, living on five acres with three great children. I came across
this recipe for a smoothie several years ago and found that by freezing it,
it made a wonderful ice cream that my lactose-intolerant son could enjoy.
Here’s the recipe:
1/4 cup whole raw almonds
1 cup water
6 pitted dates (or thereabouts)
2 bananas
First, blanch the almonds. Drop them in boiling water for 30 seconds and
then rinse in cold water. Pinch the almonds between your thumb and
forefinger. The skins should pop off quite easily. Put the peeled almonds
in a blender with the dates and cold water. Set it on a high chop setting
and let ‘er rip! Then add the bananas.
Freeze this and it will make an “ice cream” with the consistency of Rice
Dream. Enjoy!
Sue
—
http://www.organic-gardening-and-homesteading.com
Great tips on organic gardening, homesteading, and frugal living
American Chocolate Bread
Posted by: “ckayp77”
American Chocolate Bread
1 1/2 cup All-purpose flour or bread flour
1 cup Warm water (105 - 115 F)
2 Envelopes dry yeast
2 tbsp Honey
Dough:
1 cup Lukewarm milk (95 F)
3 tbsp Butter, melted
4 To 5 cups all-purpose flour or bread flour
8 oz Semisweet chocolate, coarsely chopped
1 Egg beaten with 2 Tbs whipping cream
Sugar
Procedure Makes 8 small loaves
For sponge: whisk flour, water, yeast and honey in large bowl until
smooth.
Cover with plastic. Let stand in warm draft-free area 1 hour.
For dough: stir down sponge, using wooden spoon. Blend in milk, butter and
salt. Mix in enough flour 1/2 cup at a time to form soft dough. Knead on
floured surface until smooth and no longer sticky, adding more flour if
necessary, about 10 minutes. Grease large bowl. Add dough, turning to coat
entire surface. Cover bowl with plastic. Let rise in warm draft-free area
until doubled, about 1 1/4 hours. Grease eight 2 1/2 x 4 1/2-inch loaf
pans.
Gently knead dough on lightly floured surface until deflated. Pat out to ¾
inch-thick rectangle. Cut into 8 even pieces. Pat each out into 4x7-inch
rectangle. Spread 1 ounce chocolate on short end of each. Roll up
jelly roll
fashion. Pinch seam and ends to seal. Arrange seam side down in prepared
pans. Cover with kitchen towel. Let rise for 15 minutes to lighten.
Preheat
oven to 375°F. Brush loaves with egg glaze and sprinkle with sugar. Bake
until light brown and loaves sound hollow when tapped on bottom, about 30
minutes. Immediately remove from pans. Cool on racks 10 minutes. Serve
loaves hot. Variation: spread 1 tbs raspberry preserves on short end of
dough before adding chopped chocolate.
Messages in this topic (1)
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4. Toasted Walnut Fudge Bread
Posted by: “ckayp77”
Toasted Walnut Fudge Bread
1 Cup coarsely chopped walnuts
3 Ounces semisweet chocolate, melted and cooled
1 Cup butter
1 Cup sugar
5 Eggs
2 1/4 Cups flour
1 Teaspoon Baking Soda
1 Teaspoon salt
1 Cup buttermilk
1 Teaspoon vanilla extract
Preheat oven to 350 degrees. Grease two 9 x 5 loaf pans. Toast walnuts
on a
baking sheet for 3 to 5 minutes or until fragrant. Cool.
Melt chocolate by microwaving on medium for 25-second intervals,
stirring in
between, until smooth. Cool.
Cream butter and sugar. Beat in eggs one at a time. Mix in cooled
chocolate.
In a separate bowl, mix flour, baking soda and salt. Stir buttermilk and
vanilla together. Add flour and buttermilk alternately to chocolate
mixture.
Stir in walnuts.
Divide batter between the two prepared pans. Bake for 55 to 60 minutes, or
until knife or toothpick inserted in the center comes out clean. Cool
bread
in pans for 10 minutes, then remove from pans and cool on a wire rack.
Serve
warm or toasted with butter, it’s like eating a warm brownie!
Messages in this topic (1)
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5. HEARTY CORN BREAD W/CHEESE AND SUN-DRIED TOMA
Posted by: “ckayp77”
* Exported from MasterCook *
HEARTY CORN BREAD W/CHEESE AND SUN-DRIED TOMA
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Sun-Dried Breads
Cheese Wrv
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
-——WALDINE VAN GEFFEN VGHC42A-——
Hot water
1/2 c Dried-Tomato Bits
1 1/2 c Cornmeal
1/2 ts Baking soda
4 tb Butter — melted
3 lg Eggs
17 oz Can cream-style corn
2 cl Garlic — minced
1 Onion — chopped fine
6 oz Mozzarella — grated
2 tb Fresh basil — minced
1/4 ts Pepper
1 c Sour cream
Pour hot water over tomatoes and let sit until
softened. Heat oven to 375~. Combine cornmeal and
baking soda, mix well. Stir in butter, eggs, corn,
garlic, onion, mozzarella, basil and pepper. Mix well.
Stir drained tomatoes into batter, then sour cream.
Heat oiled cast-iron skillet or large casserole over
high heat or in oven until sizzling. Pour in batter.
Bake 50-60 minutes until golden and fairly firm but
not hard. (wrv)
Messages in this topic (1)
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6. Pumpkin Bread
Posted by: “Dorie”
Pumpkin Bread
3 cups canned pumpkin puree
1 1/2 cups vegetable oil
4 cups white sugar
6 eggs
4 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground cloves
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.
In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.
Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.
Dorie
http://groups.yahoo.com/group/Country-Cafe-Cooking/
Messages in this topic (1)
http://groups.yahoo.com/group/breadsanddoughs/
[When I made Sourdough Pumpkin bread, I added the Mincemeat that comes in a jar to it.......it was extra good.
granny]
Posted by: “Roger
Subject: Wed, 23 Jul 2008 Daily Tips
Eight Ways to Help Prevent a Stroke
According to the American Stroke Association, approximately 700,000 Americans will suffer a stroke this year. That means, on average, someone in America has a stroke every 45 seconds. Strokes are a leading cause of severe, long-term disability, and addressing the associated risk factors can be beneficial. Consider the following suggestions:
1.Control your blood pressure either through lifestyle changes or medication.
2.Exercise. People who exercise consistently have a lower risk of suffering a stroke.
3.If you smoke, quit.
4.Limit alcohol intake. If you drink alcohol, do so only in moderation. Moderate alcohol intake is defined as no more than one drink per day for women and two drinks a day for men.
5.Manage diabetes and keep tight control of blood sugar levels.
6.Lower cholesterol into a healthy range.
7.Focus on your diet. Follow a diet designed for those with high blood pressure and heart disease - it may be helpful in preventing strokes.
8.Take calcium and magnesium. These minerals are helpful in controlling high blood pressure, one of the strongest risk factors for stroke.
Don’t miss next week’s Daily Tip, when we discuss the warning signs of someone having a stroke.
Stroke: Time is of the Essence
Do you know the warning signs of a stroke? It is important to recognize them, as prompt treatment is necessary to help reduce the potential damage to brain tissue and improve the odds of a full recovery.
http://www.drweil.com/drw/u/TIP02946/Eight-Ways-to-Help-Prevent-a-Stroke.html
Household Staple That Steadies Blood Sugar
You use it for cooking, cleaning, gardening, and a hundred other household chores. But for your blood sugar?
You bet. Seems vinegar — the tart stuff in tasty vinaigrettes and marinades — may help clamp down on blood sugar spikes from eating starchy carbs like potatoes and pasta.
Keep It Steady
Keeping blood sugar from surging may cut down on diabetes risk in the long run. But stabilizing blood sugar can do good things instantly, too — like stymieing hunger pangs, keeping your energy up, and keeping pounds off. To get the blood sugar benefit of vinegar, try pairing starchy foods with vinegar-based sauces or dressings. Or start a meal with a salad dressed in oil and vinegar. (Get blood sugar advice tailored to you with this assessment.)
http://www.realage.com/health_guides/diabetes/introduction.asp
Reality Check
Of course, a shot of vinegar will only go so far when it comes to keeping your blood sugar steady. To really ward off blood sugar problems, you’ll need to:
-Get moving . . . So your body uses blood sugar better. Try this easy-on-the-joints workout.
http://www.realage.com/StayingYoung/YOUToolsTips.aspx?tip=19
-Load up . . . On low-glycemic-index foods that help keep blood sugar stable. We’re talking high-fiber fruits, veggies, and whole grains. Check out this video on how fiber helps digestive health, too.
http://www.realage.com/videos/default.aspx?healthy-eating=fiber-for-digestive-health
-Pare down . . . Maintaining a healthy weight helps reduce your risk of diabetes. Try the online version of this best-selling diet.
http://www.realage.com/ct/the-you-docs/you-on-a-diet/
Make potato salad healthier with this Balsamic-Dijon Vinaigrette from the RealAge Recipe Box.
http://www.realage.com/NutritionCenter/Recipes/Balsamic_Dijon_Vinaigrette.aspx
RealAge Benefit: Making healthful substitutions when cooking can make your RealAge 3 to 12 years younger.
References Published on 07/23/2008.
Vinegar improves insulin sensitivity to a high-carbohydrate meal in subjects with insulin resistance or type 2 diabetes. Johnston, C. S. Et al., Diabetes Care 2004 Jan;27(1):281-282.
http://www.realage.com//ct/eat-smart/food-and-nutrition/tip/6460
NOTE from DW:this is pretty much the same as my PCP doc gave me last week
Breed Profile Meet the Spotted Ocicat — CatAge Tip of the Week
Read the online version here.
http://ramailer.realage.com/ct/click?q=6e-2a8jIyE91GuKmb9iTqI8mAZL
If you like a touch of the exotic, the ocicat may be your kind of kitty. Named for its wild cousin the ocelot, and the result of a breeding experiment gone awry, this spotted cat looks as if it came out of the Amazon jungle. But this breed’s temperament is anything but wild. Playfully rambunctious and affectionately devoted, ocicats are sweet natured. However, they generally dislike being left alone for extended periods and fare better in a household with other pets.
http://www.cfainc.org/breeds/profiles/ocicat.html
CatAge Fast Fact
Want to keep your indoor cat active? Try these exercise ideas from CatAge.com.
http://ramailer.realage.com/ct/click?q=6a-z_50IeW7ZkF79cDLNP6534Y~
http://groups.yahoo.com/group/SimpleMeals/
Homemade Flea Bath Recipe
Posted by: “Roger
Subject: Fw: Homemade Flea Bath Recipe
Homemade Flea Bath Recipe
Make Your Own Flea Dip
By Erin Huffstetler, About.com
See More About:
a.. homemade flea treatments
b.. frugal pest control
c.. fleas
Looking for an inexpensive way to keep your pets flea-free? Then give this easy-to-make flea bath a try:
What You Need:
a.. One lemon
b.. A pot
c.. Water
d.. A spray bottle, sponge or pet brush
What You Do:
1. Bring a pot of water to a boil. Then, remove from heat.
2. Add a sliced lemon to the pot, and allow it to steep overnight.
3. Apply the resulting liquid to your pet with a spray bottle, sponge or brush.
4. Repeat daily or as needed.
Why This Works
Lemons contain limonene, a chemical that kills and repels fleas.
Benefits of Using a Lemon Flea Bath
a.. inexpensive
b.. all natural
c.. non-irritating
d.. highly effective
e.. soothes and heals existing flea bites
f.. environmentally-friendly
Tips and Warnings
1) Avoid contact with the eyes.
2) Keep the hot liquid away from pets and children.
http://groups.yahoo.com/group/SimpleMeals/
SMOKY BROWN CHOPS
Posted by: “wilma”
SMOKY BROWN CHOPS
6 - 1’’ pork chops
oil
1-8 oz can seasoned tomato sauce
1/2 c catsup
1 tsp worcetershire sauce and
1 tsp liquid smoke
1/2 tsp onion salt.
1.Season chops with salt and pepper .
2.Brown them in a heavy skillet with a tiny bit of oil.
3.Mix together all the sauce engredients in a bowl, tomato sauce,
catsup , worcestershire , liquid smoke, onion salt.
4.Pour over browned chops and simmer about an hr.
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17a. Hearty Potato Soup
Posted by: “Dorie”
Hearty Potato Soup
6 medium potatoes peeled and sliced
2 carrots diced
6 celery stalks diced
2 quarts water
1 onion chopped
6 T. butter or margarine
6 T. flour
1 t. salt
1/2 t. pepper
1 1/2 C. milk
In a large kettle cook potatoes, carrots and celery in water until tender, about 20 minutes. Drain, reserving liquid and setting vegetables aside. In the same kettle, saute onion in butter until soft. Stir in flour, salt and pepper; gradually add milk, stirring constantly until thickened. Gently stir in cooked vegetables. Add 1 C. or more of reserved cooking liquid until soup is desired consistency.
Dorie
http://groups.yahoo.com/group/Country-Cafe-Cooking/
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18. banana cream pie
Posted by: “cathy
Banana Cream Pie
1 reduced fat graham cracker crust
1-1/2 cups fat-free milk
1 small package instant sugar free vanilla pudding
1/3 cup fat-free sour cream
1—8 oz. light frozen whipped topping, thawed
3 medium bananas
whisk together the pudding mix and milk, add sour cream, blend well. Stir in half the whipped topping.
Place layer to bananas over crust, top with pudding mix, top with another layer of bananas. Top with remaining whipped topping. Refrigerate until serving.
Of course, regular products may be used if you are not watching calories or diabetic!
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19. Caribbean Jerked Chicken
Posted by: “Sandy U.”
Caribbean Jerked Chicken
1/2 cup sliced green onions
2 tbs grated gingerroot
1 tsp ground allspice
3 fresh jalapeno chiles, seeded and coarsely chopped
1 tsp vegetable oil
2 tsp seasoned pepepr
1/2 tsp salt
1 clove garlic
1 tbs honey
5 chicken thighs and drumsticks (joined together)
Cooked rice
Papaya (optional, peeled and sliced
In a blender or food processor, combine onions,
gingerroot, allspice, jalapeno chiles, oil, seasoned
pepper, salt and garlic. Process until finely chopped.
Stir in honey to form a paste. Brush on all sides of
chicken. Place a rack in a slow cooker. Place chicken on
rack. Cover and cook on low 4 to 4 1/2 hours or until
chicken is tender. Serve with rice. Garnish with papaya.
*~Sandy U.~*
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20a. Craig’s Tortilla Soup
Posted by: “Sandy U.”
Craig’s Tortilla Soup
1 cup homemade vegetable broth plus 4 cups water
- or - 1 can vegetable broth and 1 can water
1/2 a medium onion, minced
1 clove garlic, minced
1/2 cup cilantro, chopped fine
1 green, yellow, or red pepper, diced
1 ripe tomato, chopped
1 can black, pinto, or mixed chili beans, drained & rinsed
2 cups frozen corn
1/2 cup brown rice
2 tablespoons lime juice
Salt and pepper to taste
Optional: 2 Tbs tequila
Tortilla chips
Simmer the onion, pepper, garlic, rice, corn, and half of
the cilantro in the broth and water for about 30 minutes,
or until the rice is tender. Add the tomatoes and beans.
When the tomatoes are just cooked, remove from the heat
and add the rest of the cilantro, lime juice, and
tequila. The tequila should be allowed to evaporate for 5
minutes or so before serving. Salt and pepper to taste.
Serve over crumbled tortilla chips.
Notes: Try sprinkling a little shredded CoJack cheese on
top. I like to season with sea salt. It adds a rich
flavor to the clear broth.
*~Sandy U.~*
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21. How to Make: Your Own Buttermilk Pancake Mix
Posted by: “Sandy U.”
How to Make: Your Own Buttermilk Pancake Mix
Pancakes from scratch just taste better than most of the mixes in the stores
but when you’re in a hurry, who has time for scratch? We’ll tell you how to
make a buttermilk pancake mix so that you can have great “from scratch”
pancakes when you are in a hurry. It’s storable and since it has everything
included but eggs, it’s a great mix to stick in the RV or take camping.
You can make this mix as large or as small as you like. We give you three
choices but keep the same ratio of ingredients to make it any size.
For easier measurement, remember that one tablespoon equals three teaspoons.
Combine all the ingredients and whisk together to distribute evenly. Store
your buttermilk pancake mix in a sealed container in a cool place and use it
within three months. If you would like to keep the mix longer, store it in
the freezer.
You can buy buttermilk powder in your grocery store in the section with dry
milk. (You can also buy a quality, long lasting buttermilk powder on our
site at a very good price.)
To use your mix:
1. Measure the desired mix into a large bowl.
2. In a smaller bowl, whisk one egg for every one to 1 1/2 cups of mix.
3. Add 1 1/2 tablespoons melted butter or oil to the egg for every one cup
of mix.
4. Add 2/3 cup water to the egg mixture for every one cup of mix. Add the
liquid mixture to the mix and stir until just combined. The batter will
probably be too dry so add more water to reach the desired consistency.
*~Sandy U.~*
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22a. Cheesy Potato Casserole
Posted by: “Mary Free”
Cheesy Potato Casserole
1 lb Velveeta
2 cups mayonnaise
1 (2 lb) pkg frozen hash brown potatoes, thawed
1 onion, chopped
1 (3 oz) jar real bacon bits
Preheat oven to 350 degrees. In the microwave, melt cheese in a large microwave-safe bowl. Stir in mayonnaise, potatoes and onions. Spread in a 13x9-inch baking dish and top with bacon bits. Bake in preheated oven for 1 hour or until hot and bubbly.
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23. Baked Ham and Pineapple
Posted by: “Mary Free”
Baked Ham and Pineapple
1 (6 to 8 lb) fully cooked, bone-in ham
Whole cloves
1/2 cup packed brown sugar
1 (8 oz) can sliced pineapple
5 maraschino cherries
Place ham in a roasting pan. Score surface with shallow diagonal cuts making diamond shapes and insert cloves into diamonds. Cover and bake at 325 degrees for 1 1/2 hours. Combine brown sugar and juice from pineapple and pour over ham. Arrange pineapple slices and cherries on ham. Bake uncovered for 40 minutes longer.
http://groups.yahoo.com/group/SimpleMeals/
Who Knew? ~ Vodka - the magic elixir!!!
Posted by: “Jules
1. To remove a bandage without pain, saturate the bandage with vodka. It
will dissolve adhesive.
2. To clean the caulking around bathtubs and showers, fill a trigger-spray
bottle with vodka, spray the caulking, let set five minutes and wash clean.
The alcohol in the vodka kills mold and mildew.
3. To clean your eyeglasses, simply wipe the lenses with a soft, clean cloth
dampened with vodka. The alcohol in the vodka cleans the glass and kills
germs.
4. Prolong the life of razors by filling a cup with vodka and letting your
safety razor blade soak in the alcohol after shaving. The vodka disinfects
the blade and prevents rusting.
5. Spray vodka on wine stains, scrub with a brush, and then blot dry.
6. Using a cotton ball, apply vodka to your face as an astringent to cleanse
the skin and tighten pores.
7. Add a jigger of vodka to a 12-ounce bottle of shampoo. The alcohol
cleanses the scalp, removes toxins from hair, and stimulates the growth of
healthy hair.
8. Fill a sixteen-ounce trigger-spray bottle with vodka and spray bees or
wasps to kill them.
9. Pour one-half cup vodka and one-half cup water into a Ziploc freezer bag
and freeze for a slushy, refreshing ice pack for aches, pain or black eyes.
10. Fill a clean, used mayonnaise jar with freshly packed lavender flowers,
fill the jar with vodka, seal the lid tightly and set in the sun for three
days. Strain liquids through a coffee filter, then apply the tincture to
aches and pains.
11. To relieve a fever, use a washcloth to rub vodka on your chest and back
as a liniment.
12. To cure foot odor, wash your feet with vodka.
13. Vodka will disinfect and alleviate a jellyfish sting.
14. Pour vodka over an area affected with poison ivy to remove the urushiol
oil from your skin.
15. Swish a shot of vodka over an aching tooth. Allow your gums to absorb
some of the alcohol to numb the pain.
http://groups.yahoo.com/group/Non-Edible-Recipes/
[LOL, yes, this should be in your emergency supplies...granny]
Old Fashioned Tips
Down to earth advice and inspiration...
http://www.oldfashionedliving.com
http://grace-whimsy.blogspot.com/
July 24, 2008
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T O D A Y ‘ S Q U O T E
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Do the best that you can in the place where
you are, and be kind. ~Scott Nearing
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T O D A Y ‘ S T I P S
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AROUND THE HOME & YARD
We are experimenting with hummingbird feeders at
our house. One they love, another they don’t like at
all...hmmm....anyone else find this happening?
FEEDING HUMMINGBIRDS
Hummingbird nectar must have the real sugar but it must
be 1 cup of sugar to 4 cups of water. I like to make up a
jug at one time and 1 1/2 cup sugar with 6 cups of water
is just right. We have been enjoying them for 12 years
now and it is great. Right now, I can look out my window
and see 4 to 8 birds flying around the feeders.
Also, when I make the nectar, I use distilled water and
do not need to boil the water at all. I use a long spatula
to stir well. Works great. I have read instructions why
the sugar mix should not be sweeter... it’s the way I’ve
always done it. Just like not buying the red colored sugar
water. The red coloring is not good for the birds. They
love a lot of the flowers we have and are such a treat
to watch. ~Nita of www.phancypages.com
A FUN FAMILY PROJECT
A Bird Cob Feeder
You will need:
dry corn cobs
peanut butter
birdseed
large nails
string or jute
Push the large nail into the thick end of each cob. Use the
back of a wooden spoon, butter knife or spatula to spread
the corn cob with a good layer of peanut butter. Place the
bird seed in pie plate and roll the peanut butter cob in the
seed until it’s coated. Tie a string to the head of the nail
and hang the cobs from tree branches.
MORE: Learn how to make button flowers & wreaths
from my blog this week: http://inthetreetop.blogspot.com/
-Tawra
www.LivingOnADime.com
Today’s Tips:
* Use kitchen shears to cut green onions and chives. It is much faster and safer.
* If your honey becomes crystallized, don’t throw it away. Warm it in the microwave or a pan of boiling water. Stir it until it becomes clear.
Today’s Menu:
Barbecue Chicken
Cole Slaw*
Fried Potatoes*
Frozen Fruit Cocktail Dessert*
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Today’s Recipes:
Cole Slaw*
1/2 cup mayonnaise or salad dressing
1/4 cup sugar
3 carrots, shredded
1 small head cabbage, shredded
Mix mayonnaise or salad dressing in a bowl with the sugar. Mix cabbage and carrots together. Add sauce to cabbage and carrots just before serving. The dressing can be made in advance and stored in a separate container in the refrigerator. Serves 8.
Fried Potatoes*
6 potatoes, peeled and sliced
2-3 Tbsp. bacon grease (You can use margarine but the flavor isn’t quite the same)
Melt grease in a hot frying pan. Add the potatoes and cook over medium high heat. When golden brown flip to the other side and cook until side is brown and potatoes are tender. Salt and pepper to taste.
Frozen Fruit Cocktail*
8 oz. cream cheese, softened
1 can (16 oz) fruit cocktail
Whisk or beat cream cheese until smooth. Drain fruit, mix into cream cheese and pour into a loaf pan (or anything freezer proof and about that size). Freeze. Let thaw slightly before you are ready to serve. Slice like you would bread. Sometimes a warm knife makes it easier.
This can be served with a dollop of whipped cream for dessert or on a lettuce leaf for a salad. You can also use other kinds of canned fruit but the fruit cocktail tastes really good frozen like this.
Limeade Pie
Posted by: “Richard
Limeade Pie
6 oz can frozen limeade concentrate — thawed
2 cups lowfat frozen yogurt, — softened
8 oz carton whipped topping — thawed
6 inch graham cookie crumb pie crust
In a large bowl, combine limeade concentrate and yogurt, mixing well.
Fold in whipped topping.
Pour into pie crust.
Freeze at least 4 hours or overnight.
The Ultimate Cooking with 4 Ingredients By Jean Coates
Via All Around Cooking
Per serving: 1910 Calories (kcal); 152g Total Fat; (70% calories
from fat); 7g Protein; 138g Carbohydrate; 0mg Cholesterol; 152mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit;
30 Fat; 9 Other Carbohydrates
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2. BUTTERFINGER PIE
Posted by: “Richard
BUTTERFINGER PIE
3 large Butterfinger candy bars
Cool whip
1 graham or chocolate crust
Crush 3 large Butterfingers between sheets of wax paper.
Add to Cool Whip.
Place in graham cracker crust.
Refrigerate or Freeze.
No need to thaw.
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3. TNT Recipe....Cinnamon Chocolate-Apricot Coffee Cake
Posted by: “Starkoski
Hi...
I made this for church coffee hour this past Sunday and it is delicious!!
I have found this website that has coffee cakes, breads, muffins, cookies, etc from Bed and Breakfasts all over the country.....It is going to take a long time to go thru all these recipes! The church is safe for probably the rest of my life!!
Enjoy!
hugs,
peg
Cinnamon Chocolate-Apricot Coffee Cake presented by The Cotton Palace Bed & Breakfast
Vegetable oil spray for misting the pan
Flour for dusting the pan
1 pkg (18.25 oz) plain white cake mix
3/4 cup finely chopped dried apricots or dried cherries
1/2 cup miniature semisweet chocolate chips
1 tsp ground cinnamon
1 pkg (3.4 oz) vanilla instant pudding mix
1 cup sour cream
1/2 cup vegetable oil, such as canola, corn, safflower, soybean or sunflower
1/4 cup granulated sugar
4 large eggs
2 tsps confectioners sugar
Place a rack in the center of the oven and preheat the oven to 350°. Lightly mist a 12 cup Bundt pan with vegetable oil spray, then dust with flour. Set the pan aside.
For the streusel filling, place 2 Tbsps cake mix, the apricots, chocolate chips and cinnamon in a small mixing bowl and stir until well combined. Set aside the bowl.
Place the remaining cake mix, pudding mix, sour cream, oil, sugar and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase with mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look thick and smooth. Pour 2/3 of the batter into the prepared pan and smooth the top with the rubber spatula. Spoon the filling over the batter in the pan. Pour the remaining 1/3 of the batter over the filling and smooth it out with the rubber spatula. Place the pan in the oven.
Bake the cake until it is light brown and springs back when lightly pressed with your finger, 40 to 45 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack to complete cooling. Or transfer the cake to a serving platter to slice and eat while still warm. Sift confectioners sugar over the top for garnish.
The Cotton Palace Bed & Breakfast
Waco, Texas
Originally built in the early 1900s by Waco’s premiere architect, The Cotton Palace is now a 5 guest room B&B.
Recipe source: http://www.bbonline.com/recipe/cottonpalace_tx_recipes3.html
(PEG’S NOTE: I didn’t have any apricots or dried cherries, but I did have cherry flavored craisins (cranberries) and used them…delicious!)
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4. Caramel Rhubarb Cobbler
Posted by: “Beth
Caramel Rhubarb Cobbler
Taste of Home
[Caramel Apple Crisp Recipe]
I came up with this recipe after hearing a friend fondly recall his
grandmother’s rhubarb dumplings. My son especially likes rhubarb, and
this old-fashioned dessert lets those special stalks star. -Beverly
Shebs, Pinehurst, North Carolina
SERVINGS: 6
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 25 min. Bake: 35 min.
Ingredients:
7 tablespoons butter or margarine, divided
3/4 cup packed brown sugar
1/2 cup sugar, divided
3 tablespoons cornstarch
1-1/4 cups water
6 cups chopped fresh or frozen rhubarb, thawed
3 to 4 drops red food coloring, optional
1-1/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup milk
Cinnamon-sugar
Whipped cream or ice cream, optional
Directions:
In a saucepan over medium heat, melt 3 tablespoons of butter. Add brown
sugar, 1/4 cup of sugar and cornstarch. Gradually stir in water and
rhubarb; cook and stir until thickened, about 5-8 minutes. Add food
coloring if desired. Pour into a greased 2-qt. baking dish and set
aside.
In another bowl, combine flour, baking powder, salt and remaining
sugar. Melt remaining butter; add to dry ingredients with milk. Mix
well. Drop by tablespoonfuls onto rhubarb mixture. Bake at 350° for
35-40 minutes or until the fruit is bubbly and the top is golden brown.
Sprinkle with cinnamon-sugar. Serve warm with whipped cream or ice cream
if desired. Yield: 6 servings.
Nutrition Facts
One serving: (1 each) Calories: 429 Fat: 14 g Saturated Fat: 9 g
Cholesterol: 38 mg Sodium: 357 mg Carbohydrate: 73 g Fiber: 3 g Protein:
4 g
http://www.tasteofhome.com/Recipes/Caramel-Rhubarb-Cobbler
http://www.tasteofhome.com/Recipes/Caramel-Rhubarb-Cobbler
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5. Strawberry Fruit Dip
Posted by: “Beth
Strawberry Fruit Dip
Quick Cooking
SERVINGS: 6
CATEGORY: Low Fat
METHOD: Chill
TIME: Prep/Total Time: 10 min.
Ingredients:
1 carton (8 ounces) whipped strawberry cream cheese
1-1/2 teaspoons honey
1 teaspoon milk
1/2 teaspoon grated lemon peel
Assorted fresh fruit
Directions:
In a small mixing bowl, beat the cream cheese, honey, milk and lemon
peel. Serve with fruit. Refrigerate leftovers. Yield: 3/4 cup.
Nutrition Facts
One serving: 2 tablespoons of dip (prepared with reduced-fat cream
cheese and fat-free milk) Calories: 50 Fat: 0 g Saturated Fat: 0 g
Cholesterol: 6 mg Sodium: 253 mg Carbohydrate: 8 g Fiber: 1 g Protein: 5
g
http://recipes.tasteofhome.com/Recipes/Strawberry-Fruit-Dip-3
http://recipes.tasteofhome.com/Recipes/Strawberry-Fruit-Dip-3
http://groups.yahoo.com/group/all-simple-recipes/
Weekend Breakfast Bake
Posted by: “Beth
Weekend Breakfast Bake
Simple & Delicious
May/June 2008 issue
Page: 52
“My family really enjoys this breakfast casserole on weekends or
holidays. It’s so quick to prepare and very filling,” shares Melissa
Ball of Pearisburg, Virginia. Great for those on a low-carb diet, too!
SERVINGS: 8
CATEGORY: Low Carb
METHOD: Baked
TIME: Prep: 15 min. Bake: 30 min.
Ingredients:
1 pound bulk pork sausage
1/3 cup chopped onion
4 cups (16 ounces) shredded Monterey Jack or cheddar cheese
8 eggs, lightly beaten
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
Directions:
In a large skillet, cook sausage and onion over medium heat until meat
is no longer pink; drain. Transfer to a greased 13-in. x 9-in. x 2-in.
baking dish. Sprinkle with cheese. Combine eggs and soup; pour over
cheese.
Bake, uncovered, at 400° for 30-35 minutes or until a knife
inserted near the center comes out clean. Let stand for 5 minutes before
cutting. Yield: 8 servings.
Nutrition Facts
One serving: 1 piece Calories: 431 Fat: 35 g Saturated Fat: 17 g
Cholesterol: 284 mg Sodium: 878 mg Carbohydrate: 5 g Fiber: 0 g Protein:
24 g
http://www.tasteofhome.com/Recipes/Weekend-Breakfast-Bake
http://www.tasteofhome.com/Recipes/Weekend-Breakfast-Bake
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9a. Bird’s Nest Breakfast Cups
Posted by: “Beth
Bird’s Nest Breakfast Cups
Light & Tasty
February/March 2008 issue
Page: 56
“This is a lightened up version of an original recipe that called
for regular bacon and eggs,” writes Aris Gonzalez from Deltona,
Florida. “Everyone loves it and thinks I really fussed, but it’s so
easy! It makes such a pretty presentation that I often serve this to
overnight guests.”
SERVINGS: 6
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep/Total Time: 30 min.
Ingredients:
12 turkey bacon strips
1-1/2 cups egg substitute
6 tablespoons shredded reduced-fat Mexican cheese blend
1 tablespoon minced fresh parsley
Directions:
In a large skillet, cook bacon over medium heat for 2 minutes on each
side or until partially set but not crisp. Coat six muffin cups with
cooking spray; wrap two bacon strips around the inside of each cup. Fill
each with 1/4 cup egg substitute; top with cheese.
Bake at 350° for 18-20 minutes or until set. Cool for 5 minutes
before removing from pan. Sprinkle with parsley. Yield: 6 servings.
Nutrition Facts
One serving: 1 breakfast cup Calories: 120 Fat: 7 g Saturated Fat: 2 g
Cholesterol: 30 mg Sodium: 515 mg Carbohydrate: 2 g Fiber: 0 g Protein:
12 g
http://www.tasteofhome.com/Recipes/Bird-s-Nest-Breakfast-Cups
http://www.tasteofhome.com/Recipes/Bird-s-Nest-Breakfast-Cups
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9b. Re: Bird’s Nest Breakfast Cups
Posted by: “Cary”
Oh I bet these would freeze too!! I need new breakfast items I can freeze and take out as needed so if you have any others anyone please feel free to help me out :) thank you for this one!!!!
http://groups.yahoo.com/group/all-simple-recipes/
Alfredo Seafood Fettuccine
Posted by: “Beth
Alfredo Seafood Fettuccine
Simple & Delicious
This rich and creamy pasta dish with three types of seafood comes
together in moments. “When I serve this entree to guests, friends
say I shouldn’t have worked so hard,” says Renae Rossow of
Union, Kentucky. “I never tell them what a breeze it is to
assemble.”
SERVINGS: 4
CATEGORY: Main Dish
METHOD: Stovetop - One-Dish
TIME: Prep/Total Time: 20 min.
Ingredients:
8 ounces uncooked fettuccine
1 envelope Alfredo sauce mix
1 package (8 ounces) imitation crabmeat
6 ounces bay scallops
6 ounces uncooked medium shrimp, peeled and deveined
1 tablespoon plus 1-1/2 teaspoons butter
1/8 to 1/4 teaspoon garlic powder
Directions:
Cook fettuccine according to package directions. Meanwhile, prepare
Alfredo sauce according to package directions.
In a large skillet, saute the crab, scallops and shrimp in butter
for 2-3 minutes or until scallops are opaque and shrimp turn pink. Stir
into Alfredo sauce. Season with garlic powder. Cook and stir for 5-6
minutes or until thickened. Drain fettuccine; top with seafood mixture.
Yield: 4 servings.
http://www.tasteofhome.com/Recipes/Alfredo-Seafood-Fettuccine
http://www.tasteofhome.com/Recipes/Alfredo-Seafood-Fettuccine
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11a. Microwave Fettuccine Alfredo
Posted by: “Beth
Microwave Fettuccine Alfredo
Cooking for 2
“I created this recipe for a young co-worker who used to save up to eat
at a nice Italian restaurant once a month,” writes Bill Hilbrich of St.
Cloud, Minnesota. “Now she can make this dish at home!”
SERVINGS: 1
CATEGORY: Lower Fat
METHOD: Microwave
TIME: Prep/Total Time: 20 min.
Ingredients:
2 ounces uncooked fettuccine
3 tablespoons half-and-half cream
1 ounce cream cheese, cubed
3 tablespoons shredded Parmesan cheese
1/8 teaspoon salt, optional
1/8 teaspoon white pepper
Directions:
Cook fettuccine according to package directions. Meanwhile, in a small
microwave-safe bowl, combine the cream and cream cheese. Cover and
microwave at 50% power for 2 minutes; stir in the Parmesan cheese until
smooth. Stir in salt if desired and pepper. Drain fettuccine; toss with
sauce. Yield: 1 serving.
Nutrition Facts
One serving: (prepared with fat-free half-and-half and reduced-fat cream
cheese) Calories: 368 Fat: 11 g Saturated Fat: 6 g Cholesterol: 28 mg
Sodium: 404 mg Carbohydrate: 49 g Fiber: 2 g Protein: 18 g
http://www.tasteofhome.com/Recipes/Microwave-Fettuccine-Alfredo
http://www.tasteofhome.com/Recipes/Microwave-Fettuccine-Alfredo
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12. Fettuccine Alfredo
Posted by: “Beth
Fettuccine Alfredo
Cooking for One or Two Cookbook
My 9-year old son earned his cooking merit badge in Cub scouts by making
this tasty dish.
SERVINGS: 2
CATEGORY: Side Dish
METHOD: Other stovetop
TIME: Prep/Total Time: 25 min.
Ingredients:
4 ounces uncooked fettuccine
1/4 cup milk
1/4 cup butter or margarine
1 package (3 ounces) cream cheese, softened and cubed
1/3 cup grated Parmesan cheese
White pepper, optional
Directions:
Cook pasta according to package directions. In a saucepan, heat milk and
butter until butter is melted. Stir in cream cheese and heat until
melted. Add Parmesan cheese and pepper if desired; cook and stir until
blended and heated through. Drain pasta and transfer to a serving bowl.
Pour sauce over fettuccine; toss to coat. Yield: 2 servings.
Nutrition Facts
One serving: (3/4 cup) Calories: 624 Fat: 44 g Saturated Fat: 27 g
Cholesterol: 123 mg Sodium: 639 mg Carbohydrate: 43 g Fiber: 2 g
Protein: 18 g
http://www.tasteofhome.com/Recipes/Fettuccine-Alfredo-3
http://www.tasteofhome.com/Recipes/Fettuccine-Alfredo-3
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13. Bacon Chicken Alfredo
Posted by: “Beth
Bacon Chicken Alfredo
Quick Cooking
“I had a rich pasta dish similar to this at a restaurant,” recalls Dana
Simmons of Lancaster, Ohio. “ It was so unique that i tried to duplicate
it at home a few days later. This is remarkably close, but not as fussy
because it uses ready-made ingredients rather than being made from
scratch.”
SERVINGS: 6-8
CATEGORY: Main Dish
METHOD:
TIME: Prep: 35 min. Cook: 10 min.
Ingredients:
1 package (16 ounces) fettuccine
1 pound sliced bacon, diced
1-1/4 pounds boneless skinless chicken breast, cubed
1/4 teaspoon salt
1/4 teaspoon pepper
1 jar (16 ounces) prepared Alfredo sauce
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 teaspoon Italian seasoning
1/4 cup grated Parmesan cheese
Directions:
Cook fettuccine according to package directions. Meanwhile, in a large
skillet, cook bacon over medium heat until crisp. Using a slotted spoon,
remove to paper towels; drain, reserving 3 tablespoons drippings.
Sprinkle the chicken with salt and pepper. Cook chicken in the
drippings over medium-high heat until the juices run clear.
Drain fettuccine; stir into a skillet. Add the Alfredo sauce,
spinach, Italian seasoning and bacon. Cook and stir until heat through.
Sprinkle with Parmesan cheese. Yield: 6-8 servings.
Nutrition Facts
One serving: (1 cup) Calories: 699 Fat: 38 g Saturated Fat: 15 g
Cholesterol: 105 mg Sodium: 1329 mg Carbohydrate: 46 g Fiber: 4 g
Protein: 44 g
Comments
Re: Bacon Chicken Alfredo
Good
jerrilynjoyce
Re: Bacon Chicken Alfredo
This was absolutely delicious!
suzie21
http://www.tasteofhome.com/Recipes/Bacon-Chicken-Alfredo
http://www.tasteofhome.com/Recipes/Bacon-Chicken-Alfredo
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14. Chicken ‘n’ Noodle Skillet
Posted by: “Beth
Chicken ‘n’ Noodle Skillet
Quick Cooking
I am a mom of three grown boys,” writes Eileen Hagist of Bancroft, Iowa.
“Back when they were in school and I needed to put a meal on the table
in a hurry, I could always count on this recipe. Served with a green
salad and cold milk, it always filled them up.”
SERVINGS: 5
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep/Total Time: 30 min.
Ingredients:
2 packages (4.3 ounces each) fettuccini and chicken-flavored sauce mix
1-1/2 cups cubed cooked chicken
1 can (4 ounces) mushroom stems and pieces, drained
1 tube (12 ounces) refrigerated buttermilk biscuits
Directions:
In a large skillet, prepare noodles and sauce mix according to package
directions. Stir in chicken and mushrooms; cook over medium heat until
heated through. Meanwhile, bake biscuits according to package
directions. Transfer noodle mixture to a serving bowl; top with
biscuits. Yield: 5 servings.
Nutrition Facts
One serving: Calories: 428 Fat: 11 g Saturated Fat: 1 g Cholesterol: 41
mg Sodium: 1254 mg Carbohydrate: 68 g Fiber: 1 g Protein: 24 g
http://www.tasteofhome.com/Recipes/Chicken—n—Noodle-Skillet
http://www.tasteofhome.com/Recipes/Chicken—n—Noodle-Skillet
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15. Walnut Cream Pasta
Posted by: “Beth
Walnut Cream Pasta
Taste of Home
I take advantage of the local walnut supply by fixing this
change-of-pace pasta.—Kim Gilliland, Simi Valley, California
SERVINGS: 6
CATEGORY: Main Dish
METHOD: Other stovetop
TIME: Prep/Total Time: 20 min.
Ingredients:
1 package (12 ounces) fettuccine
2 garlic cloves, minced
3 tablespoons butter
1/2 cup chicken broth
1/4 cup sour cream
1/4 cup heavy whipping cream
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup grated Parmesan cheese
1 cup finely chopped walnuts
Directions:
Cook the fettuccine according to package directions. Meanwhile, in a
small saucepan, saute garlic in butter for 1 minute or until tender.
Gradually stir in broth.
In a large bowl, combine the sour cream, whipping cream, salt and
pepper; stir into broth mixture (do not boil). Drain fettuccine and
transfer to a large serving bowl. Add the cream sauce, Parmesan cheese
and walnuts; toss to coat. Yield: 6 servings.
Nutrition Facts
One serving: (1 each) Calories: 490 Fat: 28 g Saturated Fat: 11 g
Cholesterol: 46 mg Sodium: 510 mg Carbohydrate: 44 g Fiber: 3 g Protein:
19 g
http://www.tasteofhome.com/Recipes/Walnut-Cream-Pasta
http://www.tasteofhome.com/Recipes/Walnut-Cream-Pasta
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16. Broccoli Shrimp Alfredo
Posted by: “Beth
Broccoli Shrimp Alfredo
Quick Cooking
After tasting fettuccine Alfredo at a restaurant, I tried to duplicate
the recipe at home. You can’t imagine how pleased I was when I came up
with this delicious version. Not only does my family love the creamy
dish, but my husband prefers it to the one at the restaurant.
SERVINGS: 4
CATEGORY: Main Dish
METHOD: Other stovetop
TIME: Prep/Total Time: 30 min.
Ingredients:
1 package (16 ounces) fettuccine
1 pound uncooked medium shrimp, peeled and deveined
3 garlic cloves, minced
1/2 cup butter, cubed
1 package (8 ounces) cream cheese, cubed
1 cup milk
1/2 cup shredded Parmesan cheese
1 package (10 ounces) frozen broccoli florets
1/2 teaspoon salt
Dash pepper
Directions:
Cook fettuccine according to package directions. Meanwhile, in a large
skillet, saute shrimp and garlic in butter until shrimp turn pink.
Remove and keep warm. In the same skillet, combine the cream cheese,
milk and Parmesan cheese; cook and stir until cheeses are melted and
mixture is smooth.
Place 1 in. of water in a saucepan; add broccoli. Bring to a boil.
Reduce heat; cover and simmer for 6-8 minutes or until tender. Drain.
Stir the broccoli, shrimp, salt and pepper into cheese sauce; cook until
heated through. Drain fettuccine; top with shrimp mixture. Yield: 4
servings.
Nutrition Facts
One serving: (1 cup) Calories: 978 Fat: 51 g Saturated Fat: 30 g
Cholesterol: 307 mg Sodium: 1141 mg Carbohydrate: 88 g Fiber: 6 g
Protein: 46 g
http://www.tasteofhome.com/Recipes/Broccoli-Shrimp-Alfredo
http://www.tasteofhome.com/Recipes/Broccoli-Shrimp-Alfredo
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17. Shrimp ‘n’ Veggie Alfredo
Posted by: “Beth
Shrimp ‘n’ Veggie Alfredo
Quick Cooking
Bonnie Jost of Manitowoc, Wisconsin relies on a jar of store-bought
Alfredo sauce to toss together this pretty pasta dish. The effortless
entree includes fresh shrimp and colorful veggies for ectra eye appeal.
SERVINGS: 6
CATEGORY: Main Dish
METHOD:
TIME: Prep/Total Time: 30 min.
Ingredients:
1 package (16 ounces) fettuccine
1/2 pound fresh or frozen sugar snap peas, thawed
1 medium sweet red pepper, julienned
2 medium carrots, julienned
2 garlic cloves, minced
3 tablespoons vegetable oil, divided
1-1/2 pounds uncooked medium shrimp, peeled and deveined
1 jar (16 ounces) Alfredo sauce, warmed
Directions:
Cook pasta according to package directions. Meanwhile, in a large
skillet, saute the peas, red pepper, carrots and garlic in 2 tablespoons
oil until crisp-tender; remove and keep warm. Add remaining oil to
skillet. Saute shrimp in oil until shrimp turn pink. Return vegetables
to pan; mix well. Drain pasta. Place pasta on six dinner plates. Drizzle
with Alfredo sauce and top with shrimp mixture. Yield: 6 servings.
Nutrition Facts
One serving: (1 cup) Calories: 562 Fat: 17 g Saturated Fat: 7 g
Cholesterol: 189 mg Sodium: 527 mg Carbohydrate: 68 g Fiber: 7 g
Protein: 35 g
http://www.tasteofhome.com/Recipes/Shrimp—n—Veggie-Alfredo
http://www.tasteofhome.com/Recipes/Shrimp—n—Veggie-Alfredo
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18. Sun-Dried Tomato & Garlic Dip
Posted by: “*~Tamara~*”
Sun-Dried Tomato & Garlic Dip
Prep Time: 5 min
Total Time: 5 min
Makes: 16 servings, 2 Tbsp. each
1 tub (8 oz.) Philadelphia Cream Cheese Spread
1/2 cup Miracle Whip Dressing
1/2 cup sun-dried tomatoes packed in oil, drained, chopped
2 Tbsp. finely chopped fresh chives
1 clove garlic, minced
1 tsp. freshly ground black pepper
Mix all ingredients until well blended. Serve with Nabisco Crackers and cut-up fresh vegetables, if desired.
Source: Kraft
http://groups.yahoo.com/group/all-simple-recipes/
Mini Italian Bicuits
Posted by: “Vergie”
Mini Italian Biscuits
2 cups biscuit mix or baking mix
1/2 cup cheddar cheese (finely shredded)
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2/3 cup milk
Combine the biscuit mix, cheese, garlic powder, oregano, & basil. With
a fork stir in milk just until moistened.
Drop by the rounded teaspoonfuls onto a lightly greased baking sheet.
Bake at 450degres for 7-8 minutes or until golden brown.
Serve warm.
Messages in this topic (1)
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2. Homemade Bulk Sausage
Posted by: “bakinglist_owner”
Homemade Bulk Sausage
Submitted by: Denise Boyd
In a bowl, I put about 1/8 to 1/4 cup water. To that I add 1 to 2
tsp. sage, a dash of salt & pepper, some garlic pepper seasoning
salt, a bit of rosemary, thyme, & marjoram if I have them, & some
crushed red pepper. I don’t measure things;I just put it in until it
smells right. Sometimes I add onion but most of the time I just put
in a bit of onion powder. Using a spoon & my hands, I mix the spices
& the water until it’s a yucky mess.
Once it’s mixed well, I add the ground turkey or beef or a
combination & mix with my hands until the spiced water is absorbed.
From there, I just shape it into patties & fry it for breakfast or
use it to make sausage dressing or sausage gravy or whatever. It’s
hard to get the spices to evenly mix in the meat which is why I put
them in the water & then add the meat. Doing it that way, the spices
are evenly distributed throughout the meat.
Messages in this topic (1)
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3. Nectarine Pancakes
Posted by: “Vergie”
Nectarine Pancakes
4 nectarines, divided
2 cups reduced-fat baking mix
1 1/2 cups fresh orange juice or apple juice
1 egg, lightly beaten
nonstick cooking spray, non-stick, as needed
Chop 1 nectarine to make 1 cup. Slice the remaining nectarines and set
aside.
In a medium bowl, stir together the baking mix, juice, and egg until
just moistened. Stir in the fruit.
Coat a griddle or skillet with nonstick spray and heat over MEDIUM
heat. Spoon 1/4 cup of batter onto the griddle, spreading it gently
with the back of a spoon. Cook until bubbles form on top and underside
is golden brown. Turn and cook the pancake for another minute or so
until golden brown. Top with the remaining nectarine slices.
.
My other groups: favoritefamilyrecipes@yahoogroups.com and moderator of BisquickRecipes@yahoogroups.com.
http://groups.yahoo.com/group/cookingandbakingmixes/
1. BAD STORMS WHERE I LIVE
Posted by: “sandy
Date: Wed Jul 23, 2008 1:42 pm ((PDT))
I have been off line these past few days because we had terrible storm go through with 90—100 mile an hour winds, knocking out power to 174,000 people (meaning no food, no gas, no air conditioning, no nothing) We have 1000’s of trees and poles down. I am sure my power is going to be temporary as we have a pole in front of my house leaning so bad, plus we have 2 trees that have our street blocked.
There was a little boy killed and his 9 month old sister is hanging by a thread—PLEASE KEEP THIS FAMILY IN PRAYER. Another daughter is in fair condition—this family was camping and this storm came in sooooo fast!!
Love ya all
Sandy
[I do not know where Sandy lives.
How fast a disaster hits us and we are never ready...
granny]
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2. Cheesy Italian Oatmeal Pan Bread
Posted by: “creiki”
Cheesy Italian Oatmeal Pan Bread
2 hours | 1½ hours prep
SERVES 8
2 cups water
1 cup rolled oat
3 tablespoons butter
4-5 cups flour, divided
1/4 cup sugar
2 teaspoons salt
2 (1/4 ounce) packages yeast
1 egg
1 cup shredded mozzarella cheese
topping
1 tablespoon grated parmesan cheese
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/2 teaspoon garlic powder
4 tablespoons butter, melted
Spray 13*9 baking pan with no stick spray (other pans work as well -
I used a large round baking stone with great success).
Bring water to a boil in a medium saucepan (or in the microwave);
stir in rolled oats and butter.
Cool to about 100 degrees (I got impatient and added a couple of ice
cubes to cool it down quicker).
Combine sugar, salt, yeast and 1 1/2 cups of the flour in a large
mixing bowl, blend well.
Add rolled oats mixture and egg. Blend at a low speed with an
electric mixer till moistened, beat 3 minutes at medium speed.
By hand, stir in 1 3/4 cup to 2 1/2 cups flour and the mozzarella
cheese to form a stiff dough.
(*I just put everything in my standing mixer bowl and mixed it with
the dough hook.).
If kneading by hand, knead in 1/2-3/4 cup flour on a floured surface
till dough is smooth and elastic.
(Depending on your flour, humidity in your home, etc., you may need
more or less flour - you want a smooth, elastic dough that is not
too sticky.).
Shape dough into a ball and let rest for 15 minutes.
Punch down dough and press into prepared pan. Using a very sharp
knife, cut diagonal lines 1 1/2 inches apart, cutting completely
through the dough (I didn’t cut all the way through and it pulled
apart just fine).
Repeat in opposite direction, creating a diamond pattern.
Cover and let rise in a warm place till light and doubled in size
(about 45 minutes - less if you use rapid rise yeast).
Heat oven to 375. Uncover dough, redefine diamond pattern if you
like.
Combine parmesan cheese, basil, oregano and garlic powder and set
aside.
Spoon 2-4 T of butter across the dough.
Bake 10-15 minutes.
Brush remaining butter over partially baked bread.
Sprinkle with parmesan/herb mixture. Bake for an additional 10-15
minutes, till golden brown.
Serve warm or cool.
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3a. Cherry Almond Bread
Posted by: “creiki”
Cherry Almond Bread (Abm)
makes a 1 1/2 pound loaf
1¼ hours | 5 min prep
1 loaf
1 cup milk
2 tablespoons milk
1 tablespoon butter or margarine
1 large egg
1 teaspoon salt
3 cups bread flour
1/2 cup dried tart cherry or dried cranberries
1/3 cup slivered almond, toasted
4 teaspoons sugar
2 teaspoons fleischmann’s bread machine yeast
Add ingredients to bread machine pan in the order suggested by
manufacturer, adding dried tart red cherries and almonds with flour.
Recommended cycle: Basic/white bread cycle; light or medium/normal
crust color setting. Do not use delay cycle.
http://groups.yahoo.com/group/BreadsandBeyond/
Drying Herbs
Drying is the easiest method of preserving herbs. Simply expose the leaves,
flowers or seeds to warm, dry air. Leave the herbs in a well ventilated area
until the moisture evaporates. Sun drying is not recommended because the herbs
can lose flavor and color.
The best time to harvest most herbs for drying is just before the flowers first
open when they are in the bursting bud stage. Gather the herbs in the early
morning after the dew has evaporated to minimize wilting. Avoid bruising the
leaves. They should not lie in the sun or unattended after harvesting. Rinse
herbs in cool water and gently shake to remove excess moisture. Discard all
bruised, soiled or imperfect leaves and stems.
Dehydrator drying is a fast and easy way to dry high quality herbs because
temperature and air circulation can be controlled. Pre-heat dehydrator with the
thermostat set to 95°F to 115°F. In areas with higher humidity, temperatures as
high as 125°F may be needed. After rinsing under cool, running water and shaking
to remove excess moisture, place the herbs in a single layer on dehydrator
trays. Drying times may vary from 1 to 4 hours. Check periodically. Herbs are
dry when they crumble, and stems break when bent. Check your dehydrator
instruction booklet for specific details.
Less Tender Herbs — The more sturdy herbs such as rosemary, sage, thyme, summer
savory and parsley are the easiest to dry without a dehydrator. Tie them into
small bundles and hang them to air dry. Air drying outdoors is often possible;
however, better color and flavor retention usually results from drying indoors.
Tender-Leaf Herbs — Basil, oregano, tarragon, lemon balm and the mints have a
high moisture content and will mold if not dried quickly. Try hanging the
tender-leaf herbs or those with seeds inside paper bags to dry. Tear or punch
holes in the sides of the bag. Suspend a small bunch (large amounts will mold)
of herbs in a bag and close the top with a rubber band. Place where air currents
will circulate through the bag. Any leaves and seeds that fall off will be
caught in the bottom of the bag.
Another method, especially nice for mint, sage or bay leaf, is to dry the leaves
separately. In areas of high humidity, it will work better than air drying whole
stems. Remove the best leaves from the stems. Lay the leaves on a paper towel,
without allowing leaves to touch. Cover with another towel and layer of leaves.
Five layers may be dried at one time using this method. Dry in a very cool oven.
The oven light of an electric range or the pilot light of a gas range furnishes
enough heat for overnight drying. Leaves dry flat and retain a good color.
Microwave ovens are a fast way to dry herbs when only small quantities are to be
prepared. Follow the directions that come with your microwave oven.
When the leaves are crispy dry and crumple easily between the fingers, they are
ready to be packaged and stored. Dried leaves may be left whole and crumpled as
used, or coarsely crumpled before storage. Husks can be removed from seeds by
rubbing the seeds between the hands and blowing away the chaff. Place herbs in
airtight containers and store in a cool, dry, dark area to protect color and
fragrance.
Dried herbs are usually 3 to 4 times stronger than the fresh herbs. To
substitute dried herbs in a recipe that calls for fresh herbs, use 1/4 to 1/3 of
the amount listed in the recipe.
Submitted by: Darlene
If you don’t have a dehydrator you can also do this.
Tender Leaf Herbs — Basil, oregano, tarragon, lemon balm and the mints
have a high moisture content and will mold if not dried quickly. Try
hanging the tender leaf herbs or those with seeds inside paper bags to
dry. Tear or punch holes in the sides of the bag. Suspend a small bunch
(large amounts will mold) of herbs in a bag and close the top with a
rubber band. Place where air currents will circulate through the bag.
Any leaves and seeds that fall off will be caught in the bottom of the bag.
http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/
Posted by: “Tina”
Candy Apple Jelly
Submitted by Lynda
4 cups apple juice
1/2 cup red-hot candies (valentine cinnamon type)
1 package (1-3/4 oz.) powdered fruit pectin
4-1/2 cups sugar
Directions:
In a large pot combine the apple juice, candies and pectin. Bring to a full rolling boil over high heat, stirring constantly.
Stir in sugar; return to a full rolling boil. Boil for 2 minutes stirring constantly. Remove from heat; skim off any foam and undissolved candies.
Pour into hot sterilized jars leaving 1/4 inch head space.
Adjust caps and Process for 5 minutes in a boiling water bath.
Yield: about 6 half-pints.
Messages in this topic (1)
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2. Freezer Raspberry Sauce
Posted by: “Tina”
Freezer Raspberry Sauce
Submitted by: scallopmanca
Ingredients:
3 cups mashed fresh raspberries ( mash in layers as for jam)
3 cups sugar
1 cup corn syrup
1 pkg. ( 3oz.) liquid fruit pectin
2 Tbsps. lemon juice
4 cups whole fresh raspberries
Directions:
Combine the 3 cups mashed berries, sugar and corn syrup: stir until well mixed. Let stand 10 minutes.
In a small bowl combine liquid pectin and lemon juice. Stir this into fruit mixture and mix for 3 minutes to distribute pectin evenly through the fruit.
Add remaining whole berries stirring very carefully to distribute fruit but leaving the berries whole.
Ladle into freezer containers; seal and let stand at room temperature for 24 hours.
Store in refrigerator for up to 3 weeks or in the freezer for up to 1 year.
Thaw and stir before using. Serve over ice cream, sponge cake, shortcake, waffles or combine with plain yogurt.
Apple Pie Jam
Submitted by: Lynda
This tastes great on toast , waffles, over ice cream etc. Just like apple pie without the crust!
Ingredients:
4-5 golden delicious apples peeled and sliced ( about 2 pounds)
1 cup water
5 cups sugar
1/2 tsp. butter
1 pouch liquid pectin ( 3oz.)
1-1/2 tsps. ground cinnamon
1 tsp ground nutmeg
1/4 tsp ground mace ( optional)
Directions:
In a large pot combine apples and water. cover and cook slowly just until tender.
Measure 4-1/2 cups of apples: return to pot. (discard the rest or save for another use) Add sugar and butter ot pot and bring to a full rolling boil stirring contantly. Add pectin and return to boil stirring constantly for 1 minute. Remove from heat; stir in spices. Skim off foam.
Pour into hot jars leaving 1/4 inch head space. Adjust caps.
Process in a boiling-water bath for 10 minutes.
Yiels: 7 half-pints.
http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/
Western Gourmet Ketchup
(from Farm Journal’s Freezing & Canning Cookbook: Prized Recipes
from the Farms of America)
7 quarts tomato puree (18lbs tomatoes — See Note*)
3 tablespoons salt
2/3 cup sugar
1 tablespoon paprika
1/4 teaspoon cayenne pepper
1 tablespoon dry mustard
1 tablespoon whole black peppercorns
1 tablespoon whole allspice
4 bay leaves
4 chili peppers
1 tablespoon dried basil
2 cups vinegar, 5% acidity (I use apple cider vinegar)
Tie spices loosely in a cloth bag so they can be retrieved after
cooking. Add all ingredients, except vinegar, to tomato puree. To
prevent lumps, blend dry mustard with a bit of tomato juice before
adding to puree. Cook until thick, about 1-1/2 hours. Will not
thicken as much as storebought but should reduce by at least one-
third.
Add vinegar the last 10 minutes of cooking.
Remove spices.
Pour into hot, sterilized jars; seal and process in water bath
canner for 10 minutes. Makes 4 pints.
*Note: Cook 18 pounds of washed and cored tomatoes until soft. Then
put through a sieve to yield 7 quarts of tomato puree.
http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/files/
HOW TO DRY FLOWERS
You can make wonderful, lasting flower arrangements with your dehydrator. Flowers must be picked when only half open & it is essential that they be completely dry. The best time to pick them is early in the morning, as soon as any dew has been dried by the sun. Use scissors only, don’t pull or break the flowers off at the stems.
Carnations, daffodils & all types of daisies produce fantastic dried arrangements. Avoid drying white flowers as they turn a dull, grey color.
Spread the flowers on a Mesh Tray in your dehydrator & dry at 105 deg f (Snackmaker - Low) for 6-8 hours. You can also choose to dry them in a bunch, using Spacer Rings to add height to the trays.
When completely dry, arrange in a bunch & spray with hairspray.
Enjoy the smell & beauty of your dried flower arrangement!
HOW TO MAKE POT POURRI
The Summer months are the best for making pot pourri as the aromatic herbs are at their peak & flowers are their most dazzling & fragrant.
Pot pourri can be made using a combination of flower petals, gumnuts, herbs, leaves & fruit blossoms - especially citrus. The most popular flower petals used in pot pourri are apple or orange blossom, geranium, honeysuckle, lavender, nasturtium, roses & violets. Add in herbs such as basil, bay leaves, oregano, parsley, rosemary, sage, spearmint & thyme.
Additional pot pourri ingredients are fixatives which prevent the fragrance from evaporating. Orris root, sandalwood & dried citrus peel do the job nicely. A couple of drops of fragrant or essential oils also helps to enhance the fragrance.
BASIC POT POURRI
4 handfuls of dried herbs, peels & flowers
1-2 Tbsp fixative (Sandalwood or dried citrus peel is good for this)
1-2 Tbsp mixed spices
A few drops of fragrant oil
Your flower petals need to be completely dry, so gather your flowers for pot pourri early in the day, as soon as the dew has been dried by the sun.
Spread your petals, leaves, gumnuts or pods sparsely on a Mesh Sheet in your dehydrator & dehydrate at 105 deg f for about 6 hours. Dry herbs separately at 95 deg f, also for about 6 hours.
Once finished, allow to cool, then place dried flowers, herbs, peels & any other dried materials in a large glass, ceramic or stainless steel bowl, tossing gently until mixed.
Combine the fixative & oil in a small bowl and then mix in the dried flowers & spices.
Store in a glass jar in a cool, dark place for 4-6 weeks to allow the fragrance to develop. Shake or stir the mixture one to two times a week.
After time this aromatic delight will be ready to be enjoyed!
DRIED FLOWER & HERB BATH BAG
This recipe couldn’t be easier! Simply dry your choice of flowers & herbs and then place 1 Tbsp of dried flowers or herbs, or a combination of both in a small cotton or cheesecloth bag.
To use, simply run yourself a bath & add the bath bag, letting it steep for 5-10 minutes before getting in. Or, place the bag in 1 quart of boiling water. Allow to steep for 5-10 minutes and then add the herb infusion to a full bath.
Remember you can reuse the bath bag - simply empty & dry it, then refill with a new combination of dried flowers or herbs.
LAVENDER ROSE PETAL SACHET
1 cup dried lavender
1 cup dried rose petals
1/2 cup dried citrus peel
In a bowl, combine all the ingredients & fill small cloth pillows. Sew the ends of the sachets closed. The fabric used should be lightweight enough to let the fragrance emerge, but not so sheer that the contents fall through.
Use the sachets to scent clothes drawers & wardrobes as well as your linen closet.
Make sure you experiment with your sachets - these pillows smell fantastic when made of 2 or 3 ingredients, including mint, lavender, rosemary, rose petals, geranium, thyme, violets & lilacs.
Shaker Dried Corn
2 cups boiling water
1 cup dried corn
2 tsp sugar
1/2 tsp salt
3 Tbsp butter
2/3 cup light cream
Pour boiling water over the corn and let stand 1 hour. Stir in sugar, salt and
butter.
Cook uncovered over low heat about 30 minutes, until most of the liquid is
absorbed.
Stir in cream and heat through.
Serves: 4
Submitted by: Darlene
South of The Border Corn Chips
4 cups sweet corn - fresh or frozen
1/2 tsp garlic powder
1 tsp chili powder
1 tsp tomato powder
Chop corn in food processor until fine. Add choice of seasonings “to taste” and
process until combined.
On dehydrator tray, spread about 1/8” thick. Score diagonally left to right, then
across right to left into triangles, or preferred shape.
Dehydrate about 5 hours, or to desired texture. These are super, and helpful for
those with a previous “chip” tooth!
Submitted by: Darlene
Yogurt Drops
Thicker brands of commercial yogurt dry best.
Drop flavored yogurt by 1/4 teaspoon onto lightly oiled Fruit Roll Sheet.
Optional: For fun sprinkle drops with chopped peanuts or coconut before drying.
Dry in your dehydrator 8 to 16 hours at 135 degrees F. until chewy. Remove from
sheet while warm. Chill and store in refrigerator or freezer.
Submitted by: Darlene
Zucchini Pudding Cake
1 package pudding-included cake mix (yellow or any other flavor)
1 package (4-serving size) vanilla instant pudding
4 eggs
1/4 cup oil
3 cups grated zucchini (rehydrated)
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
Combine all ingredients in mixing bowl. Mix together, then beat at
medium speed of electric mixer for 4 minutes. Pour into greased and
floured Bundt pan. Bake at 350 degrees Fahrenheit for about 50 to 55
minutes or until toothpick inserted in center comes out clean and cake
pulls away from sides of pan. Don’t underbake.
Submitted by: Darlene
Dehydrator Au Gratin Potato Chips
3 cups potatoes, peeled, boiled and mashed
1 1/2 cups sharp cheddar cheese, grated
1/2 cup parmesan cheese, grated
1/2 teaspoon salt
Put all ingredients in a blender or food processor and mix.
Spread onto a Fruit Roll sheet and dry for 4 hours.
With a clean butter knife, lift entire ring off sheet, turn over and dry for 1
hour longer, or until dry enough to break into pieces.
Makes: 6 servings
Submitted by: Darlene
Black Bean Cumin & Garlic Spread
1 - 16 oz can black beans, drained and rinsed
2 cloves garlic, minced
1 tsp ground cumin
1/2 tsp chicken or vegetable bouillon
salt and pepper to taste
enough water to make it not sticky
Combine all of the ingredients in a blender or food processor, adding the water
slowly.
Blend to a paste like consistency. Spread on fruit roll trays and place in the
dehydrator. When dry, crumble and place in a zip locking plastic bag, or other air
tight container.
To serve: add water and stir until desired consistency is reached.
Submitted by: Darlene
Chivy Cheese Chips
1 - 12 oz carton cottage cheese, with chives
1 medium ripe tomato, cut in quarters
1 Tbsp onions, chopped
1 dash cayenne
1 dash garlic powder
In a blender or food processor, blend cottage cheese, tomato, onion and spices
into a smooth liquid.
Pour spoonfuls of mixture (1 1/2 to 2” diameter) onto fruit roll sheets.
Dry at 145 degrees F. for 4 to 6 hours, or until rounds curl up on the sides like
potato chips.
Makes: 6 servings
Submitted by: Darlene
Dehydrator Taco Chips
1 cup whole kernel corn or creamed corn
1 cup sharp cheddar cheese, grated
1/2 cup red peppers or green peppers, diced
1 tablespoon onions, chopped
1/8 teaspoon cayenne pepper
1/2 teaspoon chili powder
salt
In a blender or food processor, blend together all ingredients at high speed.
Spread mixture thinly onto Fruit Roll Sheets.
Dry at 130 degrees F. for approximately 10 hours or until dry on one side.
Lift entire corn ring off of Fruit Roll Sheet, turn over and dry for two hours
longer or until crisp.
Break into pieces.
Makes: 6 servings
Submitted by: Darlene
Dehydrator Spice Rub
5 dried smoked habanera peppers
20 dried smoked jalapeno peppers
10 dried poblano peppers
2 large vidalia onions
5 cloves garlic
1 Tbsp toasted coriander seeds
1 tsp ground cumin
1/4 cup light brown sugar
salt to taste
Smoke Habanera and Jalapeno peppers over slow grill with wet mesquite for about 2
hours (halving peppers decreases time needed and intensifies smoke flavor).
Toast coriander seeds in foil “pan” on grill for 5 to 10 minutes. Use
manufacturers instructions to dehydrate peppers, onions and garlic. Once dry,
grind peppers, garlic, onions and seeds to powder (an electric coffee grinder
works great).
Combine all ingredients and use as a rub for any meat or fish. Comments I love it
on grilled pork tenderloin, or anything else. The brown sugar content can be
adjusted to adjust the heat level.
Submitted by: Darlene
Chili
1/8 cup dried onion
2 Tbsp dried green pepper
1 tsp granulated garlic
1/2 tsp dried jalapeño peppers (or Serrano if you like the heat)
2 tsp brown sugar
1 Tbsp tomato powder (or soup mix)
1/2 tsp ground ancho chili pepper
dash each of oregano, red pepper, cumin, ground cinnamon, salt
1/8 cup diced tomatoes, dried and crumbled
1/4 cup dark red kidney beans, cooked and dried (canned and dehydrated)
1/4 cup hot chili beans, cooked and dried (canned and dehydrated)
1 lb ground beef, cooked and dehydrated to rock hard
In all ingredients into a freezer bag and pop in freezer.
To serve: Place ingredients into a saucepot and top with boiling water and let sit
for 10 minutes. If camping pour boiling water into freezer bag and place in a cozy
for 10 minutes and serve.
Submitted by: Darlene
Granola
This is a great recipe that can almost have any dried fruit added to it.
4 C old fashioned oats
1 C sunflower seeds
1/2 C sesame seeds
1 C coconut
3/4 C wheat germ
1/2 C bran flakes
1 1/2 C cashews or peanuts
1/4 C non instant powdered milk
3/4 C vegetable oil
1/2 C brown sugar
3/4 C honey
1 tsp vanilla
1 to 2 C chopped dried fruits, your choice
Preheat oven to 275 degrees F. Grease a large baking pan or sided cookie sheet.
Mix the oats, sunflower seeds, sesame seeds, coconut, wheat germ, bran flakes
cashews or peanuts and powdered milk together and set aside.
Mix the oil, brown sugar, honey and vanilla together and toss with the oat
mixture.
Bake for approximately 1 hour, stirring every 15 minutes, until mixture turns
golden brown.
Remove from oven, add chopped dried fruits, and spread on wax paper to cool.
Crumble with your hands to separate. Store in an air tight container.
Healthy Salt Substitute
2 bunches celery, plus
1 bunch celery (or as much as your dehydrator can handle)
Cut up the celery into fairly small pieces. Put it in the dehydrator until very
dry. Place it in a blender or mini food processor until powdery. Put it in your
salt shaker and get rid of the salt!
A common misconception that salt in celery raises blood pressure. Salt found in
vegetables as organic not inorganic like the kind found in the ocean and the
ground. Plus their are certain ingredients in celery that have actually been shown
to lower blood pressure.
One of the best ways to lower blood pressure is to eat more celery, which contains
an oil that can lower blood pressure, adds registered pharmacist Earl Mindell,
R.Ph., Ph.D., professor of nutrition at Pacific Western University in Los Angeles
and author of Earl Mindell’s Food as Medicine and other books on nutrition. Celery
oil allows muscles that regulate blood pressure to dilate, says Dr. Mindell, and
scientific studies show that rats who consumed the equivalent of four stalks of
celery a day lowered their blood pressure an average of 13 percent.
Submitted by: Darlene
Hearty Dried Vegetable Soup
2 cups boiling water
1/2 cup dried green peppers
1/2 cup dried onions
1/2 cup dried carrots
3/4 cup ground beef or left over beef
1 - 16 oz can tomatoes
2 cans beef stock mixed with 2 cans water
1/2 tsp salt
1 tsp tarragon leaves
1 bay leaf
1 cup cooked long grain rice
Pour boiling water over dried vegetables and set aside for 1 hour.
Brown ground beef in a large skillet. Transfer to a soup pot, add vegetables and
their broth, tomatoes, diluted beef stock, salt, tarragon and bay leaf.
Cover and cook for 40 minutes at a slow simmer. Uncover and stir in rice.
Serves: 6 to 8
Submitted by: Darlene
Marinated Green Beans
Green beans, which are among the tougher dried vegetables, adapt well to this
treatment if they are of high quality.
4 cups water
2 cups dried green beans
1/2 tsp salt
1/4 tsp ground black pepper
1/2 tsp dried mustard
1 tsp Dijon mustard
2 Tbsp tarragon vinegar
5 Tbsp olive oil
Place the water and beans in a saucepan and boil for 40 minutes or longer, until
beans are fairly tender. Drain and pat dry with paper towels.
In a small bowl place salt, pepper, mustards and vinegar. Add oil and mix well.
Pour over green beans and marinate in refrigerator for about 20 minutes. Toss
gently before serving.
Serves: 4
Submitted by: Darlene
Pizza Leather
1 - 15 oz can stewed tomatoes - (May substitute Italian or Mexican stewed)
1 - 8 oz can tomato sauce
1 tsp sugar (optional)
3 leaves dried oregano
3 leaves dried basil
garlic salt to taste (or garlic powder)
Drain liquid from stewed tomatoes. Blend drained tomatoes, tomato sauce and
sugar in blender until smooth. Pour tomato puree on an oiled plastic wrap
lined drying tray.
Sprinkle crushed oregano, basil and garlic salt on top of puree. Dry 4 to 6 hours
at 140 - 160 degrees F. until leather is dry and no longer tacky to touch.
Store air tight so it doesn’t absorb moisture.
You may be only familiar with sweet fruit leathers, but tomato leathers make
excellent snacks. Serve Pizza Leather on hor d’oeuvres plates with cheese
and sausage or ham. Or spread Pizza Leather with cream cheese and roll, tie
with a chive blade.
Submitted by: Darlene