Raccoon’s courthouse crime spree ends with capture
Mon Aug 25, 8:41 pm ET
ATLANTA – The evidence in his office gave the judge pause: a half-eaten apple and some very distinctive footprints.
Federal bankruptcy Judge Paul W. Bonapfel reported the break-in last week at the Richard B. Russell Federal Building in downtown Atlanta.
The intruder made no effort to cover his tracks across a stack of federal memos in the 14th-floor office. When the judge called in his staff and others to examine the scene, the evidence was conclusive: The perpetrator was a raccoon.
In the following days, judges and staff who work in the building reported other thefts — chocolate chip cookies stolen from a 10th-floor desk, a sandwich on the 9th floor, and a packet of dried soup purloined from the 23rd floor.
A court clerk created a “wanted” poster, and Bonapfel’s staff posted a “raccoon crossing” sign on the judge’s door.
continued, they caught him in the ceiling.
and then someone took him home and gave him lots of goodies to eat and a warm place to sleep...
http://www.freerepublic.com/focus/news/2067496/posts?page=27#27
Teenage DNA detectives expose US fish fraud
ABC News ^ | Aug. 24, 2008 | NEW SCIENTIST STAFF and REUTERS
Posted on Monday, August 25, 2008 5:56:01 AM by Abathar
Up to a quarter of fish in stores and restaurants in New York City was mislabelled as a more expensive variety, according to samples collected by two US teenagers and tested with genetic “barcoding” methods. fish market
In the worst cases, two samples of filleted fish sold as red snapper, caught mostly off the southeast United States and in the Caribbean, were instead the endangered Acadian redfish from the North Atlantic, according to the tests, revealed on Friday.
continued.
Date: Fri 15 Aug 2008
Source: US Food and Drug Administration (FDA) News, press release [edited]
http://www.fda.gov/bbs/topics/NEWS/2008/NEW01875.html
The US Food and Drug Administration (FDA) is warning consumers
against eating certain frozen cooked mussel products made by Bantry
Bay Seafoods, imported from Ireland, because they may be contaminated
with azaspiracid toxins, a group of naturally occurring marine toxins
known to cause nausea, vomiting, diarrhea, and stomach cramps.
Azaspiracid toxins are odorless, tasteless, and cannot be destroyed
or neutralized by freezing or cooking, including boiling. Individuals
who have experienced gastrointestinal symptoms such as those noted
above after eating any of the products listed below should consult
their health care professional. Symptoms typically occur within hours
of consumption and persist for 2 to 3 days.
In July [2008], 2 people in Washington State became ill after eating
the company’s “Mussels in a Garlic Butter Sauce.” FDA tested unopened
product from the same production lot and found that it contained the
azaspiracid toxins.
Consumers should throw out the following Bantry Bay Seafood frozen
cooked products with “Best before end” dates ranging from 23 Jan 2009
to 15 Nov 2009:
Mussels in a Garlic Butter Sauce
Mussels in White Wine Sauce
Mussels in Tomato and Garlic Sauce
The “Best before end” dates are displayed on the side of the box in
the following format: MM:DD:YY. Products to be thrown out are marked
with dates 01:23:09 through 11:15:09.
These products are sold frozen in 1 pound cardboard packages in
stores throughout the United States.
The FDA also recommends that retailers and foodservice operators
remove these products, and any food in which these products were used
as an ingredient, from sale or service.
Azaspiracid toxins were an unknown marine toxin until 1995, when they
were identified and linked to an outbreak of foodborne illnesses
associated with consumption of Irish shellfish. The toxins have since
been identified in other shellfish from the west coast of Europe.
They have never been detected in shellfish harvested from US waters.
—
Communicated by:
ProMED-mail
promed@promedmail.org
[Azaspiracids (AZAs) were first identified in 1995 in Ireland and
have only been identified in a few other European countries since
then. Human intoxication, termed azaspiracid poisoning (AZP),
associated with the consumption of shellfish contaminated with AZAs,
has been recorded. However, toxicological data on the effects of AZAs
are limited. Available data clearly indicate that AZA produces
profound biological perturbations at the cellular level. Observations
in humans and in animal studies, as well as in vitro studies report
the ability of AZA to affect the gastrointestinal tract. In addition,
in vivo studies suggest a potential tumourigenic action, although no
definitive decision can be based on these limited studies. However,
the lack of statistically robust toxicological data for AZAs in
animal models means that the determination of a safe level (acute
reference dose, ARfD) for AZAs in mussels must therefore still be
based on the acute toxic effects of AZAs in humans and an exposure
assessment that relies on information from documented incidents of
AZP.
The 1st risk assessment of AZAs was carried out by the Food Safety
Authority of Ireland (FSAI) in 2001, aimed at establishing a ‘lowest
observable adverse effect level’ (LOAEL) for AZAs. Since 2001, 3 risk
assessments have been carried out by international bodies, and these
have all been based on the intake level for AZAs associated with
symptoms of AZP calculated in the FSAI risk assessment. This was
between 6.7 micrograms (5 percent) and 24.9 micrograms (95 percent)
per person.
Extracted from
http://www.fsai.ie/publications/other/AZAs_risk_assess_aug06.pdf - Mod.TG
Photos:
Bantry Bay Seafoods label:
http://www.pjodriscoll.com/images/Clients/bantrybay.gif
Mussels:
http://www.asda-press.co.uk/uploads/images/8a8f3c2587d42e573ea23903bf92d8a7.jpg
- Mod.JW]
1. Coffee Makers Recalled by Sears Due to Fire and Burn Hazards
NEWS from CPSC
U.S. Consumer Product Safety Commission
Office of Information and Public Affairs
Washington, DC 20207
FOR IMMEDIATE RELEASE
August 26, 2008
Release #08-372
Sears’ Recall Hotline: (800) 978-7615
CPSC Recall Hotline: (800) 638-2772
CPSC Media Contact: (301) 504-7908
Coffee Makers Recalled by Sears Due to Fire and Burn Hazards
WASHINGTON, D.C. - The U.S. Consumer Product Safety Commission, in cooperation with the firm named below, today announced a voluntary recall of the following consumer product. Consumers should stop using recalled products immediately unless otherwise instructed.
Name of Product: Kenmore and Kenmore Elite Coffee Makers
Units: About 145,000
Retailers: Sears, Roebuck and Co., the great indoors and Kmart Corp., of Hoffman Estates, Ill.
Hazard: The wiring in the coffee maker can overheat, posing burn and fire hazards to consumers.
Incidents/Injuries: Sears has received 20 reports of coffee makers overheating, including 12 fires, causing damage to counter tops, cabinet damage, and plastic melting on the floor. No injuries have been reported.
Description: This recall involves 12-cup Kenmore coffee makers sold in black, white, and red with the following model numbers: 100.80006 (black), 100.81006 (white), and 100.82006 (red). The recall also involves 12-cup Kenmore Elite coffee makers with thermal carafe (model number 100.90007) and 14-cup Kenmore Elite coffee makers (model number 100.90006). The model number can be found on the bottom of the unit. There is a Kenmore or Kenmore Elite logo on the front bottom of the maker.
Sold at: Sears, Sears Hardware, the great indoors, and Kmart stores nationwide, as well as Sears.com and Kmart.com, from August 2007 through April 2008 for between $30 and $100.
Manufactured in: China
Remedy: Consumers should immediately stop using the coffee makers and take them to their nearest Sears or Kmart store to obtain a free replacement coffee maker.
Consumer Contact: For additional information, contact Sears at (800) 978-7615 between 7 a.m. and 9 p.m. CT Monday through Saturday, or visit the following Web sites: www.sears.com, www.kmart.com, or www.thegreatindoors.com
To see this recall on CPSC’s web site, including pictures of the recalled product, please go to: http://www.cpsc.gov/cpscpub/prerel/prhtml08/08372.html
********************************************************
2. Stroller Activity Bars Recalled by International Playthings Due to Choking Hazard
NEWS from CPSC
U.S. Consumer Product Safety Commission
Office of Information and Public Affairs
Washington, DC 20207
FOR IMMEDIATE RELEASE
August 26, 2008
Release #08-373
International Playthings’ Recall Hotline: (800) 445-8347
CPSC Recall Hotline: (800) 638-2772
CPSC Media Contact: (301) 504-7908
Stroller Activity Bars Recalled by International Playthings Due to Choking Hazard
WASHINGTON, D.C. - The U.S. Consumer Product Safety Commission, in cooperation with the firm named below, today announced a voluntary recall of the following consumer product. Consumers should stop using recalled products immediately unless otherwise instructed.
Name of Product: Taggies(tm) Strollin’ Along Stroller Activity Bars
Units: About 10,000
Importer/Distributor: International Playthings Inc., of Parsippany, N.J.
Hazard: The shiny material on the elephant’s ear on the activity bar can detach, posing a choking hazard to young children.
Incidents/Injuries: International Playthings has received three reports of the shiny material detaching and children putting it in his/her mouth. No injuries have been reported.
Description: This recall involves the Taggies(tm) Strollin’ Along stroller activity bars. The multicolored, fabric, and plastic activity bars feature a yellow giraffe, a purple hippo and a blue elephant attached to a 12” long elliptical base with straps that attach to a stroller. The Taggies(tm) and Earlyears(r) logos are located on woven and satin labels sewn into the seam on the lower left front of the activity bar.
Sold at: Specialty toy stores nationwide and on the Internet from February 2007 through July 2008 for about $23.
Manufactured in: China
Remedy: Consumers should immediately stop using the activity bars and contact International Playthings for a free replacement toy.
Consumer Contact: For additional information, contact International Playthings at (800) 445-8347 or visit the company’s Web site at www.intplay.com
To see this recall on CPSC’s web site, including pictures of the recalled product, please go to: http://www.cpsc.gov/cpscpub/prerel/prhtml08/08373.html
********************************************************
3. IMS Recalls Car Chargers Used With Halogen Spotlights Sold at Sears and K-Mart Due to Fire and Burn Hazards
NEWS from CPSC
U.S. Consumer Product Safety Commission
Office of Information and Public Affairs
Washington, DC 20207
FOR IMMEDIATE RELEASE
August 26, 2008
Release #08-374
Firm’s Recall Hotline: (866) 797-2738
CPSC Recall Hotline: (800) 638-2772
CPSC Media Contact: (301) 504-7908
IMS Recalls Car Chargers Used With Halogen Spotlights Sold at Sears and K-Mart Due to Fire and Burn Hazards
WASHINGTON, D.C. - The U.S. Consumer Product Safety Commission, in cooperation with the firm named below, today announced a voluntary recall of the following consumer product. Consumers should stop using recalled products immediately unless otherwise instructed.
Name of Product: Car Chargers Used with Power System Plus 3 Million Candlepower Spotlights
Units: About 210,000
Importer/Distributor: International Merchandising Service Inc. (IMS), of Fullerton, Calif.
Hazard: The car charger is incompatible with the spotlight’s battery, which can cause it to overcharge inside of a vehicle and pose a fire or burn hazard to consumers.
Incidents/Injuries: IMS has received two reports of incidents of spotlights overheating while being charged with the car charger. No injuries have been reported.
Description: The recalled 12V DC car charger was sold with the Power Systems Plus/UST 3 Million Candlepower Spotlight with model number HSLR30S. The spotlight is black and blue and has a sticker on each side that reads “3 Million Candle Power.” “HSLR30S” is printed on the instruction manual and on the packaging.
Sold at: Sears and K-Mart retail stores nationwide from October 2007 to June 2008 for about $20.
Manufactured in: China
Remedy: Consumers should immediately stop using the recalled car charger and contact IMS for information on how to receive a free replacement car charger. Consumers can continue to use the spotlights without the car charger.
Consumer Contact: For additional information, contact IMS toll-free at (866) 797-2738 between 8 a.m. and 4 p.m. PT Monday through Friday, visit the company’s Web site at http://usttools.com/recall, or write to IMS Inc., 1927 W. Malvern Ave., Fullerton, CA 92833 ATTN: RECALL PROGRAM.
To see this recall on CPSC’s web site, including pictures of the recalled product, please go to: http://www.cpsc.gov/cpscpub/prerel/prhtml08/08374.html
http://www.freerepublic.com/focus/chat/2068233/posts?page=3
Just right for the garden: a mini-cow
Times online ^ | August 17, 2008 | Chris Gourlay
Posted on Tuesday, August 26, 2008 6:11:14 AM by billorites
It’s the little cow with a big future. Rising supermarket prices are persuading hundreds of families to turn their back gardens into mini-ranches stocked with miniature cattle.
Registrations of the most popular breed, the Dexter, have doubled since the millennium and websites are sprouting up offering “the world’s most efficient, cutest and tastiest cows”.
For between £200 and £2,000, people can buy a cow that stands no taller than a large German shepherd dog, gives 16 pints of milk a day that can be drunk unpasteurised, keeps the grass “mown” and will be a family pet for years before ending up in the freezer.
Thanks to Calpernia for this alert.
1. Easy Impossible Apple Pie/Variety Baking Mix
Posted by: “Linda”
As promised, here is the impossible pie:
Ingredients:
3 cups apples, peeled and thinly sliced (about 3 large apples)
1/2 cup each baking mix, sugar, milk
2 eggs
1 TBSP margarine, or butter
1 tsp cinnamon
pinch nutmeg (optional)
Streusel Topping:
1/2 cup baking mix, 1/4 cup each chopped nuts, packed brown sugar, 2
TBSP margarine (I usually need a bit more than this) Mix until
crumbly.
Heat oven to 350F. Lightly grease or spray 9 inch pie plate or square
pan. Make streusel topping and set aside. Spread apples in pie plate.
Stir remaining ingredients until blended and pour over apples.
Sprinkle with streusel. Bake 40 - 45 minutes or until knife inserted
in center comes out clean. Cool 10 minutes.
Great served warm with frozen yogurt or cool whip.
Tip: I often make more of the streusel and just “pack” it on. Its the
greatest crumble recipe and you can use it with other recipes calling
for streusel or crumble. Even just plain apple crumble works good.
Linda
http://www.beinggreenandsimple.com/
Cutting back on home expenses, care for the environment
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2. Score Bars
Posted by: “Linda”
While I am here on the computer, I thought I would send the recipe
for score bars. This is super easy and very effective. Everyone who
likes chocolate will love this recipe.
Preheat oven to 350F
1. Bring 1 cup butter (I use margarine but apparently butter is
better) and 1 cup of brown sugar to a boil and boil for 5 minutes
(exactly)
2. Grease a 9 x 14 1/2 (approximate) pan (cookie sheet works good)
3. Put 1 layer of soda crackers on pan (can be salted or unsalted)
4. Drizzle the butter and brown sugar mixture on crackers and smudge
with a spoon.
5. Bake for 8 - 10 minutes on the middle rack.
6. Shut off oven
7. Remove pan and pour 1 cup of chocolate chips evenly on top. Put
back in the oven until chips are soft (possibly a minute)
8. Remove from oven and smudge the chips with a spoon. Let cool. You
can put this in the fridge later to really firm up the chocolate.
9. Serve by breaking into uneven pieces.
Linda
http://www.beinggreenandsimple.com/
Cutting back on home expenses, care for the environment
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3a. Super Easy Shortbread Cookies
Posted by: “Linda” mspianobug@yahoo.com mspianobug
Date: Mon Aug 25, 2008 5:08 am ((PDT))
This is the recipe from the Canada Corn Starch box, its easy and
delicious. I like recipes with only a few ingredients.
1/2 cup corn starch
1/2 cup icing sugar [Powdered sugar]
1 cup all purpose flour
3/4 cup butter (I use margarine and its works ok)
Sift together dry ingredients. With a spoon, blend in butter until a
soft, smooth dough forms. Shape into 1 inch balls. If dough is too
soft to handle, cover and chill 30 - 60 minutes. Place 1 1/2 inches
apart on ungreased cookie sheet, flatten with lightly floured fork.
Or, roll dough to 1/4 inch, cut into shapes with cookie cutter.
Decorate with candied cherries or sprinkles or nuts if desired. Bake
in 300F oven 15 - 20 minutes or until edges are lightly browned. Cool
on rack.
Makes about 24 cookies.
For Crescents: Add 1/2 cup ground almonds or hazelnuts to flour
mixture. Shape into logs about 1/2 inch thick and 3 inches long.
Twist into crescent shapes. When baked and cool, dip ends in melted
chocolate.
Linda
Hi all. I have been a member for a month now and have enjoyed
reading the posts, but haven’t contributed until now. I wanted to
share my mother-in-law’ s recipe for a Phillipino dish that is out of
this world. My husband’s family lived in the Phillipines on a
military base and this is one of the recipes that she brought back.
Lumpia (basically an egg roll with meat)
1 lb. ground beef (I use the leanest I can find)
3 garlic cloves; crushed or 2 tsp. minced garlic
1/2 cup onion; finely diced
1/2 cup grated carrots
1 cup chopped cabbage
(I use a food processer for the onion, carrots and cabbage. It’s
faster)
2 Tbsp. soy sauce
1/4 tsp. ground ginger
1 package of egg roll wrappers
oil for frying
Brown ground beef; drain off excess grease, saving 1 tablespoon for
cooking other ingredients in. Set ground beef aside in a bowl.
Add the reserved grease back to the skillet. Add the garlic, onion,
carrots and cabbage. Cook until tender. Add the meat, soy sauce
and ginger. Mix well. Set aside to cool some (just enough that the
mixture doesn’t burn your hands).
On a sheet of waxed paper; take one egg roll wrapper and add 1 Tbsp.
of the meat mixture to the center of the egg roll and roll up
according to the package directions. (I keep a small glass of water
beside me and use it to wet the ends of the egg roll so that they
will stick together and not come apart when frying).
Cook in hot oil; turning frequently; until brown on all sides;
including ends. (You can deep fry if desired. It is faster, but I
think it is better cooked in a skillet).
We use soy sauce for dipping and also a vinegar/garlic mixture.
For the vinegar/garlic dipping mixture. Just put about a 1/3 cup of
white vinegar in a small dipping bowl and add about a tsp. of minced
garlic (more or less to taste).
I hope you take a chance and make this wonderful dish. I normally
serve it with rice. I try to make it at least twice a month at my
house and I never have leftovers. They just gobble it up.
Enjoy,
Sandy in N.C.
Posted by: “Tonya”
Walnut-Raisin Cream Cheese
3 tbsp Cream Cheese
1 1/2 tbsp Walnuts
1 1/2 tbsp Raisins/Cranberries/Dried Cherries-
1 tsp Maple Syrup/Honey
Chop everything finely and blend. The Honey helps in making it a spreadable mix.
This stays well in the refrigerator for 3-4 days.
Posted by: “Tala”
Enjoy this frozen yogurt adorned with high-fiber plums and a
sprinkling of almonds.
Prep Time:10 min
Start to Finish:45 min
makes:4 servings
1/4 cup sliced almonds
1 pint fat-free vanilla frozen yogurt, slightly softened
2 to 4 tablespoons finely chopped crystallized ginger
1 lb ripe plums, pitted and sliced (about 4 large)
3 tablespoons all-fruit grape spread
1 tablespoon sugar
1. Heat oven to 300œF. Spread almonds on baking sheet. Bake 10
minutes or until lightly toasted. Let cool. Coarsely chop almonds.
2. In large bowl, combine frozen yogurt and ginger stirring quickly
to combine. Return yogurt to freezer.
3. In medium saucepan, stir together plums, fruit spread and sugar.
Bring to a simmer over medium heat. Reduce heat to low; cover and
simmer 12 minutes or until plums soften and break down. Uncover and
simmer 5 minutes or until sauce thickens slightly. Pour sauce into
medium bowl; let cool. Cover with plastic wrap; refrigerate until
cold.
4. To serve, spoon sauce into 4 individual serving dishes. Top with
scoops of the frozen yogurt; sprinkle with almonds.
http://www.internationalcookingportal.com
http://groups.yahoo.com/group/cheapcooking/
Posted by: “Beth
Beef & Pasta
www.Swansonbroth.com http://www.Swansonbroth.com
Prep/Cook Time: 25 min.
INGREDIENTS:
3/4 lb. ground beef (85% lean)
1 can (14 oz.) Swanson® Vegetable Broth
1 tbsp. Worcestershire sauce
1/2 tsp. dried oregano leaves, crushed
1/2 tsp. garlic powder
1 can (about 8 oz.) stewed tomatoes
1 1/2 cups uncooked medium tube-shaped or corkscrew-shaped pasta
DIRECTIONS:
COOK beef in skillet until browned. Pour off fat.
ADD broth, Worcestershire, oregano, garlic and tomatoes. Heat to a boil.
Stir in pasta. Cover and cook over low heat 10 min., stirring often.
Uncover.
COOK 5 min. or until done.
Serves 4.
[Note: uses uncooked pasta...that will save a lot of time]
This is another great group owned by *Beth*
To visit group on the web, go to:
http://groups.yahoo.com/group/all-simple-recipes/
1a. 90-Minute Dinner Rolls
Posted by: “Beth
90-Minute Dinner Rolls
Country Woman
SERVINGS: 12
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 35 min. + rising Bake: 20 min.
Ingredients:
2 to 2-1/2 cups all-purpose flour
2 tablespoons sugar
1 package (1/4 ounce) quick-rise yeast
1/2 teaspoon salt
1/2 cup milk
1/4 cup water
2 tablespoons butter
Directions:
In a large mixing bowl, combine 3/4 cup flour, sugar, yeast and salt. In
a small saucepan, heat the milk, water and butter to 120° -130°.
Add to dry ingredients; beat just until moistened. Stir in enough
remaining flour to form a soft dough. Turn onto a floured surface; knead
until smooth and elastic, about 6-8 minutes. Cover and let rest for 10
minutes.
Divide dough into 12 pieces; shape each piece into a roll. Arrange
in a greased 9-in. round baking pan. Cover and let rise until doubled,
about 35 minutes. Bake at 375° for 20-25 minutes or until golden
brown. Remove from pan to a wire rack to cool. Yield: 1 dozen.
Nutrition Facts
One serving: (1 each) Calories: 109 Fat: 2 g Saturated Fat: 1 g
Cholesterol: 6 mg Sodium: 123 mg Carbohydrate: 19 g Fiber: 1 g Protein:
3 g
http://www.tasteofhome.com/Recipes/90-Minute-Dinner-Rolls
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2a. Accordion Rye Rolls
Posted by: “Beth
Accordion Rye Rolls
Taste of Home
These rolls will make anyone like rye bread. Even though Mom fixes the
dough a day ahead, she bakes them right before serving so they’re hot
and fresh. Any extra effort in making them is well worth it. -Alyson
Armstrong, Parkersburg, West Virginia
SERVINGS: 24
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 30 min. + standing Bake: 20 min. + chilling
Ingredients:
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1-1/2 cups warm milk (110° to 115°)
1/4 cup molasses
4 tablespoons butter, softened, divided
1 tablespoon sugar
1 tablespoon plus 1/2 teaspoon salt, divided
3 to 3-1/2 cups all-purpose flour
2-1/2 cups rye flour
Vegetable oil
1 egg white
2 teaspoons caraway seeds
Directions:
In a large mixing bowl, dissolve yeast in water. Add milk, molasses, 2
tablespoons butter, sugar and 1 tablespoon salt. Add 2 cups all-purpose
flour; beat until smooth. Add rye flour and enough remaining all-purpose
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 stand for 20 minutes.
Punch dough down. Turn onto a lightly floured surface,divide into
four portions. Roll each portion into a 14-in. x 6-in. rectangle. Brush
with remaining butter.
With dull edge of a table knife, score dough width-wise at 2-in.
intervals. Using those marks as a guideline, make score marks widthwise
across the dough. Fold dough accordion-style back and forth along
creased lines. Cut folded dough into 1-in. pieces. Place each piece cut
side down in a greased muffin cup. Brush with oil. Cover loosely with
plastic wrap. Refrigerate for 4-24 hours.
When ready to bake, uncover and let stand at room temperature for 10
minutes. In a small mixing bowl, beat egg white until stiff peaks form;
brush over dough. Sprinkle with caraway seeds and remaining salt. Bake
at 375° for 20-25 minutes or until lightly browned. Remove from pans
to wire racks. Yield: 2 dozen.
Nutrition Facts
One serving: (1 each) Calories: 134 Fat: 3 g Saturated Fat: 2 g
Cholesterol: 7 mg Sodium: 375 mg Carbohydrate: 24 g Fiber: 2 g Protein:
3 g
http://www.tasteofhome.com/Recipes/Accordion-Rye-Rolls
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3a. Almond Crescents
Posted by: “Beth
Almond Crescents
Quick Cooking
Not only does the dough for these crescents mix up in the bread machine,
but you can vary the amount of almonds in the filling and do the baking
a day early. the recipe’s from my daughter-in-law.
SERVINGS: 24
CATEGORY: Breads
METHOD: Bread Machine
TIME: Prep: 30 min. + rising Bake: 15 min.
Ingredients:
1/2 cup warm milk(70° to 80°)
2 eggs
1/4 cup butter, softened
1-1/2 teaspoons almond extract
1/3 cup sugar
1/2 teaspoon salt
3 cups plus 2 tablespoons bread flour
2-1/4 teaspoons active dry yeast
FILLING:
2 tablespoons butter, melted
1 teaspoon almond extract
1/2 to 3/4 cup sliced almonds
2 tablespoons cornmeal
1 egg
1 tablespoon water
Directions:
In bread machine pan, place the first eight ingredients in order
suggested by manufacturer. Select dough setting (check dough after 5
minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
When the cycle is completed, turn dough onto a lightly floured
surface. Divide dough in half; roll each portion into a 12-in. circle.
Combine the butter and almond extract; brush over the dough. Cut each
circle into 12 wedges; sprinkle with almonds. Roll up each wedge from
the wide end.
Grease baking sheets and sprinkle with cornmeal. Place the rolls
pointed side down 2 in. apart on prepared pans. Curve the ends to form
crescents. Cover and let rise in a warm place until doubled, about 50
minutes.
In a small bowl, beat egg and water; brush over dough. Bake at
350° for 13-15 minutes or until golden brown. Remove to wire racks.
Yield: Yield: 2 dozen.
Nutrition Facts
One serving: (1 each) Calories: 118 Fat: 5 g Saturated Fat: 2 g
Cholesterol: 35 mg Sodium: 89 mg Carbohydrate: 16 g Fiber: 1 g Protein:
4 g
http://www.tasteofhome.com/Recipes/Almond-Crescents-2
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4a. Almond Croissants
Posted by: “Beth
Almond Croissants
Best of Country Breads
These tender croissants are a little lighter than others I’ve tried. A
close friend of mine serves these every Christmas and Easter.
SERVINGS: 16
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 30 min. + chilling Bake: 15 min.
Ingredients:
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
4 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
1 cup cold butter
3/4 cup warm milk (110* to 115*)
3 egg yolks
FILLING:
1/2 cup almond paste
1 egg white
1/4 cup confectioners’ sugar
EGG WASH:
1 egg white
1 tablespoon water
1/4 cup sliced almonds
Directions:
In a bowl, dissolve yeast in warm water. In a large bowl, combine the
flour, sugar and salt. Cut in butter until crumbly. Add milk and egg
yolks to yeast mixture; mix well. Stir into crumb mixture; mix well. Do
not knead. Cover and refrigerate overnight.
Punch dough down. Turn dough onto a lightly floured surface; divide
in half. Roll each piece into a 12-in. circle; cut each circle into
eight wedges. In a small mixing bowl, beat filling ingredients until
smooth. Spread filling over wedges; roll up from wide end. Place with
point side down 3 in. apart on ungreased baking sheets. Curve ends to
form a crescent shape. Cover and let rise in a warm place for 1 hour
(dough will not double).
Beat egg white and water; brush over croissants. Sprinkle with
almonds. Bake at 350° for 15-20 minutes. Remove from pans to wire
racks to cool. Yield: 16 rolls.
Nutrition Facts
One serving: 1 roll Calories: 296 Fat: 16 g Saturated Fat: 8 g
Cholesterol: 72 mg Sodium: 278 mg Carbohydrate: 33 g Fiber: 1 g Protein:
6 g
http://www.tasteofhome.com/Recipes/Almond-Croissants
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5a. Almond-Filled Butterhorns
Posted by: “Beth
Almond-Filled Butterhorns
Country
These are very light and flavorful rolls. The filling gives them a
wonderful taste.
SERVINGS: 36
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 1 hour + chilling Bake: 10 min.
Ingredients:
3-1/4 teaspoons active dry yeast
1 cup warm milk (110° to 115°)
1/2 cup sugar, divided
1 cup butter, softened
4 cups all-purpose flour
1/8 teaspoon salt
4 eggs
FILLING:
5 tablespoons butter, softened, divided
1 cup sugar
1 cup ground almonds
1 egg, lightly beaten
1 teaspoon almond extract
1/2 teaspoon grated lemon peel
GLAZE:
1 cup confectioners’ sugar
2 tablespoons milk
1/4 teaspoon vanilla extract
Directions:
In a small bowl, dissolve yeast in milk. Add 1/4 cup sugar and butter;
mix well. In a large mixing bowl, combine the flour, salt and remaining
sugar. Add the eggs, one at a time, beating well after each addition.
Add yeast mixture; beat until smooth. Cover and refrigerate overnight.
Punch dough down; divide into thirds. On a lightly floured surface,
roll each portion into a 12-in. circle. Melt 3 tablespoons butter; brush
1 tablespoon over each circle. In a bowl, combine the sugar, almonds,
egg, extract, lemon peel and remaining butter; mix well. Spread a third
over each circle of dough.
Cut each into 12 wedges. Roll up wedges from the wide end; place
point side down 2 in. apart on greased baking sheets. Curve ends to form
a crescent.
Cover and let rise in a warm place for 30 minutes or until doubled.
Bake at 375° for 10-12 minutes or until lightly browned. Remove from
pan to wire racks. Combine glaze ingredients; brush over warm rolls.
Yield: 3 dozen.
http://www.tasteofhome.com/Recipes/Almond-Filled-Butterhorns
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5b. Almond-Filled Butterhorns
Posted by: “Beth
Almond-Filled Butterhorns
Country Woman
I add potato flakes to make my butterhorns moist and tender. The rolls
complement any meal wonderfully with just the right sweetness to make
them a coffee hour favorite. Remember to hide a few for yourself!
SERVINGS: 36
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 30 min. + rising Bake: 10 min./batch
Ingredients:
3-1/4 teaspoons active dry yeast
2 cups warm milk (110° to 115°)
4 eggs
1 cup mashed potato flakes
1 cup butter, softened
1/2 cup sugar
1-1/8 teaspoons salt
7 to 8 cups all-purpose flour
1 can (12-1/2 ounces) almond cake and pastry filling
Directions:
In a large mixing bowl, dissolve yeast in milk. Add the eggs, potato
flakes, butter, sugar, salt and 4 cups flour. Beat on medium speed for 3
minutes. Beat until smooth. Stir in enough remaining flour to form a
soft dough (dough will be sticky).
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 hour.
Punch dough down. Turn onto a lightly floured surface; divide into
thirds. Roll each portion into a 12-in. circle; spread each with
filling. Cut each circle into 12 wedges. Roll up wedges from the wide
end and place point side down 2 in. apart on greased baking sheets.
Curve ends to form a crescent. Cover and let rise until doubled, about
30 minutes.
Bake at 375° for 10-12 minutes or until lightly browned. Remove
from pans to wire racks. Serve warm. Yield: 3 dozen.
Nutrition Facts
One serving: (1 each) Calories: 202 Fat: 7 g Saturated Fat: 4 g
Cholesterol: 39 mg Sodium: 156 mg Carbohydrate: 30 g Fiber: 1 g Protein:
4 g
http://www.tasteofhome.com/Recipes/Almond-Filled-Butterhorns-2
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6a. Almond Streusel Rolls
Posted by: “Beth
Almond Streusel Rolls
Country Woman
SERVINGS: 12
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 40 min. + rising Bake: 35 min. + cooling
Ingredients:
2 packages (1/4 ounce each) active dry yeast
3/4 cup warm water (110° to 115°)
3/4 cup warm milk (110° to 115°)
1/4 cup butter, softened
1/2 cup sugar
2 eggs
1 teaspoon salt
5-1/4 to 5-1/2 cups all-purpose flour
FILLING:
1/2 cup almond paste
1/4 cup butter, softened
1/2 cup packed brown sugar
1/4 teaspoon almond extract
TOPPING:
3 tablespoons sugar
1 tablespoon all-purpose flour
1 tablespoon butter
ICING:
1-1/2 cups confectioners’ sugar
1/4 teaspoon almond extract
1 to 2 tablespoons milk
Directions:
In a mixing bowl, dissolve yeast in water; let stand for 5 minutes. Add
milk, butter, sugar, eggs and salt; mix well. Add 2 cups of flour; beat
until smooth. Stir in enough of the 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 hour.
Punch dough down; roll out to a 15-in. x 10-in. rectangle. In a
mixing bowl, beat filling ingredients until smooth. Spread over dough.
Roll up jelly-roll style, starting with a short side; seal seams. Cut
into 12 slices. Place in a greased 13-in. x 9-in. baking pan. Cover and
let rise in a warm place until doubled, about 30 minutes.
Combine topping ingredients; sprinkle over rolls. Bake at 350°
for 35-40 minutes or until golden brown. Cool on a wire rack. Combine
confectioners’ sugar, extract and enough milk to achieve drizzling
consistency; drizzle over rolls. Yield: 1 dozen.
Nutrition Facts
One serving: (1 each) Calories: 482 Fat: 13 g Saturated Fat: 6 g
Cholesterol: 61 mg Sodium: 308 mg Carbohydrate: 83 g Fiber: 2 g Protein:
8 g
http://www.tasteofhome.com/Recipes/Almond-Streusel-Rolls
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7a. Aniseed Yeast Rolls
Posted by: “Beth
Aniseed Yeast Rolls
Taste of Home
These hard-crusted golden brown gems have a mild anise flavor and a soft
pillowy texture with a sprinkling of aniseed on top. Amy Short from
Lesage, West Virginia shared the recipe.
SERVINGS: 22
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 30 min. + rising Bake: 20 min.
Ingredients:
5-1/4 to 5-3/4 cups all-purpose flour
3/4 cup packed brown sugar
1-1/2 teaspoons salt
2 packages (1/4 ounce each) active dry yeast
4 teaspoons aniseed, divided
3/4 cup water
1/2 cup butter, cubed
6 eggs
Directions:
In a large mixing bowl, combine 2 cups flour, brown sugar, salt, yeast
and 3 teaspoons aniseed. In a saucepan, heat water and butter to
120°-130°. Add to dry ingredients; beat just until moistened. Add
five eggs; beat until smooth. Stir in 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 nearly doubled, about 1 hour.
Punch down dough. Turn onto a lightly floured surface; divide into
22 pieces. Shape each into a ball. Place 2 in. apart on grease baking
sheets. Cover and let rise until nearly doubled, about 30 minutes.
Beat remaining egg; brush over dough. Sprinkle with remaining
aniseed. Bake at 350° for 20-22 minutes or until golden brown. Remove
from pans to wire racks to cool completely. Yield: 22 rolls.
Nutrition Facts
One serving: (1 each) Calories: 196 Fat: 6 g Saturated Fat: 3 g
Cholesterol: 69 mg Sodium: 224 mg Carbohydrate: 31 g Fiber: 1 g Protein:
5 g
http://www.tasteofhome.com/Recipes/Aniseed-Yeast-Rolls
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8a. Angel Rolls
Posted by: “Beth
Angel Rolls
Quick Cooking
“Delight family and friends with these soft tender yeast rolls that are
done in a jiffy, thanks to quick-rise yeast,” suggests Debbie Graber of
Eureka, Nevada. “My family especially likes them with sausage gravy,”
she says.
SERVINGS: 14
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 20 min. + standing Bake: 15 min.
Ingredients:
3-1/2 cups bread flour, divided
2 tablespoons sugar
1 package (1/4 ounce) quick-rise yeast
1-1/4 teaspoons salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup warm buttermilk (120° to 130°)
1/2 cup vegetable oil
1/3 cup warm water (120° to 130°)
Melted butter
Directions:
In a large mixing bowl, combine 1-1/2 cups flour, sugar, yeast, salt,
baking powder and baking soda. Add the buttermilk, oil and water; beat
until moistened. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface and knead until smooth and elastic,
about 4-6 minutes. Cover and let rest for 10 minutes. Roll out to
1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place on
a greased baking sheet. Bake at 400° for 15-18 minutes or until
golden brown. Brush tops with butter. Remove from pan to a wire rack to
cool. Yield: 14 rolls.
Nutrition Facts
One serving: (1 each) Calories: 184 Fat: 8 g Saturated Fat: 1 g
Cholesterol: 1 mg Sodium: 303 mg Carbohydrate: 25 g Fiber: 1 g Protein:
5 g
http://www.tasteofhome.com/Recipes/Angel-Rolls
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9a. Apple Sticky Buns
Posted by: “Beth
Apple Sticky Buns
Country
We raise wheat, and I bake a lot of bread using our own flour. This is
one of my family’s favorite recipes. I like it because it’s fast and
easy to make.
SERVINGS: 12-16
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 35 min. + rising Bake: 30 min.
Ingredients:
3-1/4 cups all-purpose flour
2 packages (1/4 ounce each) active dry yeast
1/4 cup sugar
1 teaspoon salt
3/4 cup milk
1/4 cup water
1/4 cup butter, cubed
1 egg
1-1/2 cups finely chopped peeled apples
TOPPING:
1 cup packed brown sugar
3/4 cup butter, cubed
3/4 cup chopped walnuts or pecans
1 tablespoon water
1 tablespoon corn syrup
1 teaspoon ground cinnamon
Directions:
In a large mixing bowl, combine 1-1/2 cups flour, yeast, sugar and salt.
In a saucepan, heat the milk, water and butter to 120° to 130°.
Add to dry ingredients; beat just until moistened. Add egg; beat until
smooth. Stir in remaining flour and apples. Do not knead. Cover and let
rise in a warm place for 30 minutes.
Meanwhile in a saucepan, combine the topping ingredients. Bring to a
boil, stirring until blended. Pour into an ungreased 13-in. x 9-in.
baking dish. Stir dough down. Spoon walnut-size pieces of dough over nut
mixture. Cover and let rise for 30 minutes.
Bake at 375° for 30-35 minutes or until golden brown. Let stand
for 1 minute before inverting onto a large serving platter. Yield: 12-16
servings.
Nutrition Facts
One serving: (1 each) Calories: 315 Fat: 16 g Saturated Fat: 8 g
Cholesterol: 45 mg Sodium: 280 mg Carbohydrate: 40 g Fiber: 1 g Protein:
5 g
http://www.tasteofhome.com/Recipes/Apple-Sticky-Buns
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10a. Apple Yeast Bread
Posted by: “Beth
Apple Yeast Bread
Bountiful Harvest Cookbook
This is one of the recipes I included in a cookbook I put together after
my grown children kept calling home to ask how to make some of their
favorite dishes. What a wonderful experience that was, gathering my
mother’s and my own recipes plus those from friends and family. My
daughters and some of their friends did some artwork for it, and we now
have a book we are proud to share!
SERVINGS: 9
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 15 min. + rising Bake: 30 min.
Ingredients:
2 tablespoons butter, melted
1/2 cup sugar
1 teaspoon ground cinnamon
1 large baking apple, peeled and thinly sliced
1/4 cup raisins
1 package (1/4 ounce) active dry yeast
3/4 cup warm water (110° to 115°)
1/4 cup sugar
1 teaspoon salt
2-1/4 cups all-purpose flour, divided
1 egg, lightly beaten
1/4 cup shortening
Directions:
Pour butter into a 9-in. square baking pan. Mix sugar and cinnamon;
sprinkle over butter. Arrange apple slices in pan. Sprinkle with
raisins.
In a mixing bowl, combine yeast, water, sugar, salt and 1 cup flour;
beat for 1-2 minutes. Add egg, shortening and remaining flour. Beat for
1 minute. Drop dough by spoonfuls over apples. Cover and let rise in a
warm place until almost doubled, about 1 hour.
Bake at 350° for 30-35 minutes or until done. Invert pan on a
serving platter. Yield: 9 servings.
Nutrition Facts
One serving: (1 each) Calories: 282 Fat: 9 g Saturated Fat: 3 g
Cholesterol: 30 mg Sodium: 297 mg Carbohydrate: 47 g Fiber: 2 g Protein:
4 g
http://www.tasteofhome.com/Recipes/Apple-Yeast-Bread
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11a. Apricot Breakfast Rolls
Posted by: “Beth
Apricot Breakfast Rolls
Light & Tasty
These whole wheat breakfast rolls are a real treat, with their hint of
cinnamon and sweet glaze! “I came up with this original recipe while
trying to make cinnamon rolls without using butter, margarine or oil,”
recalls Connie Knudtson, Joplin, Missouri. “It won first prize in the
heart-healthy cooking contest at the Ozark Empire Fair one year.”
SERVINGS: 12
CATEGORY: Low Fat
METHOD: Baked
TIME: Prep: 30 min. + rising Bake: 30 min. + cooling
Ingredients:
1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110° to 115°)
2 cups warm fat-free milk (110° to 115°)
1 teaspoon salt
1 cup whole wheat flour
3-1/2 to 4-1/2 cups all-purpose flour
1 jar (14-1/2 ounces) apricot spreadable fruit, divided
1/2 teaspoon ground cinnamon
1 cup confectioners’ sugar
1/2 teaspoon cold fat-free milk
Directions:
In a mixing bowl, dissolve yeast in warm water. Stir in warm milk, salt,
whole wheat flour and 3 cups all-purpose flour; beat until smooth. Stir
in enough remaining all-purpose flour to form a soft dough. 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 1-1/4 hours.
Punch dough down. Turn onto a floured surface; knead 8 times. Cover
and let rest for 5 minutes. Roll into an 18-in. square. Spread 1 cup
fruit spread to within 1/2 in. of edges; sprinkle with cinnamon. Roll up
jelly-roll style; pinch seam to seal. Cut into 12 pieces; place in a
13-in. x 9-in. baking dish coated with cooking spray. Cover and let rise
until doubled, about 30 minutes.
Bake at 350° for 30-35 minutes or until lightly browned. Cool on
a wire rack for 30 minutes. For glaze, in a bowl, combine confectioners’
sugar, cold milk and remaining fruit spread. Drizzle over rolls. Yield:
1 dozen.
Nutrition Facts
One serving: One roll Calories: 271 Fat: 1 g Saturated Fat: 0 g
Cholesterol: 1 mg Sodium: 225 mg Carbohydrate: 60 g Fiber: 2 g Protein:
7 g
http://www.tasteofhome.com/Recipes/Apricot-Breakfast-Rolls
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12a. Apricot Kolaches
Posted by: “Beth
Apricot Kolaches
Country Woman Christmas
Pastries as pretty as these make any gathering special. I like to bake
them a day in advance because they do take some time to prepare-but
guests agree they-re worth it!
SERVINGS: 24
CATEGORY: Breakfast/Brunch
METHOD: Baked
TIME: Prep: 40 min. + rising Bake: 15 min.
Ingredients:
7-3/4 to 8-1/4 cups all-purpose flour
2/3 cup sugar
1 tablespoon active dry yeast
2 teaspoons salt
2-1/2 cups milk
1 cup plus 2 tablespoons butter, cubed, divided
4 egg yolks
2 cans (12 ounces each) apricot cake and pastry filling
GLAZE:
3/4 cup confectioners’ sugar
1 to 2 tablespoons water
Directions:
In a large mixing bowl, combine 2 cups flour, sugar, yeast and salt. In
a saucepan, heat milk and 1 cup butter to 120°-130°. Add to dry
ingredients; beat until moistened. Add egg yolks; beat on low speed for
30 seconds. Beat on high for 3 minutes. Stir in 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 hour.
Punch dough down. Turn onto a lightly floured surface. Shape into
1-1/2-in. balls; roll each into a 2-1/2-in. circle. Place 2 in. apart on
greased baking sheets. Cover and let rise until doubled, about 30
minutes.
Using the end of a wooden spoon, make a 1-1/2-in. indentation in the
center of each roll; fill with about 2 teaspoons apricot filling. Melt
remaining butter; brush over dough. Bake at 350° for 15-20 minutes or
until golden brown. Remove from pans to wire racks to cool. Combine
glaze ingredients; drizzle over rolls. Yield: About 4 dozen.
Nutrition Facts
One serving: (2 each) Calories: 320 Fat: 11 g Saturated Fat: 6 g
Cholesterol: 62 mg Sodium: 304 mg Carbohydrate: 51 g Fiber: 1 g Protein:
6 g
http://www.tasteofhome.com/Recipes/Apricot-Kolaches
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13a. Asparagus Ham Rolls
Posted by: “Beth
Asparagus Ham Rolls
Light & Tasty
Chock-full of fresh flavor, these scrumptious snacks are perfect to pack
for a picnic or ball game. When I’m pressed for time, I prepare the
dough for the flaky golden rolls in my bread machine. —Amy Davis of
Folsom, New Mexico
SERVINGS: 24
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 20 min. + rising Bake: 20 min.
Ingredients:
3 to 4 cups all-purpose flour
2 tablespoons sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
1/2 cup milk
1/2 cup water
2 tablespoons vegetable oil
2 egg whites, divided
1 egg
1 pound fresh asparagus, trimmed and cut into 1/2-inch pieces
1 block (4 ounces) cheddar cheese, cubed
2 cups diced fully cooked lean ham
Directions:
In a large mixing bowl, combine 2-1/2 cups flour, sugar, yeast and salt.
In a saucepan, heat milk, water and oil to 120°-130°. Add to dry
ingredients; beat just until moistened. Add one egg white and egg;
beating until smooth. Stir in 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 hour.
Punch dough down. Turn onto a lightly floured surface. Cover and let
stand for 15 minutes.
Meanwhile, place 1/2 in. of water and asparagus in a saucepan; bring
to a boil. Reduce heat; cover and simmer for 3-5 minutes. Drain.
Divide dough into 24 pieces; roll each piece into a 5-in. circle.
Place a few pieces of asparagus, a cheese cube and a tablespoon of ham
in the center of each circle. Wrap dough around filling, pinching seams
to seal. Place rolls, seam side down, 2 in. apart on baking sheets
coated with cooking spray. Cover and let rise in a warm place until
doubled, about 30 minutes.
Beat remaining egg white; brush over rolls. Bake at 350° for
18-20 minutes or until golden brown. Remove to wire racks. Refrigerate
leftovers. Yield: 2 dozen.
Nutrition Facts
One serving: One roll Calories: 129 Fat: 3 g Saturated Fat: 1 g
Cholesterol: 17 mg Sodium: 237 mg Carbohydrate: 18 g Fiber: 1 g Protein:
7 g Diabetic Exchange: 1 starch, 1/2 lean meat.
http://www.tasteofhome.com/Recipes/Asparagus-Ham-Rolls-2
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14a. Asparagus Yeast Rolls
Posted by: “Beth
Asparagus Yeast Rolls
Country Woman
“I came across this recipe in a magazine,” notes Margaret Peterson from
Forest City, Iowa. “It sounded so good and easy, plus I like recipes
with unusual ingredients. Whenever I serve the lovely moist rolls, folks
can’t believe they’re eating asparagus!”
SERVINGS: 24
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 25 min. + rising Bake: 15 min. + chilling
Ingredients:
1 package (1/4 ounce) active dry yeast
1 cup plus 2 tablespoons warm water (110° to 115°), divided
1 tablespoon mashed potato flakes
1/2 cup butter or margarine, softened
1/4 cup sugar
2 eggs
1-1/2 teaspoons salt
5-1/4 to 5-3/4 cups all-purpose flour
1 cup finely chopped fresh asparagus, cooked and drained
Directions:
In a mixing bowl, dissolve yeast in 2 tablespoons water; let stand for 5
minutes. Combine potato flakes and remaining water; add to yeast
mixture. Add butter, sugar, eggs, salt and 2 cups flour; beat until
smooth. Add the asparagus and enough of the 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 refrigerate for 2 hours or overnight. Form dough into 2-in.
balls and place in well-greased muffin cups. Cover and let rise in a
warm place until doubled, about 45 minutes. Bake at 400° for 14-16
minutes or until golden brown. Cool for 5 minutes. Carefully run a knife
around the outside of each roll before removing from pan. Serve warm.
Yield: 2 dozen.
Nutrition Facts
One serving: (1 each) Calories: 150 Fat: 4 g Saturated Fat: 3 g
Cholesterol: 28 mg Sodium: 192 mg Carbohydrate: 24 g Fiber: 1 g Protein:
4 g
http://www.tasteofhome.com/Recipes/Asparagus-Yeast-Rolls
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15a. Austrian Apple Twists
Posted by: “Beth
Austrian Apple Twists
Country
This recipe has been one of my favorites for years. I like to make these
sweet treats for special occasions because everyone enjoys them.
SERVINGS: 64
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 30 min. + chilling Bake: 20 min.
Ingredients:
1 package (1/4 ounce) active dry yeast
3 cups all-purpose flour
1 cup butter, softened
3 egg yolks, beaten
1 cup (8 ounces) sour cream
1/2 cup sugar
1/2 cup finely chopped pecans
3/4 teaspoon ground cinnamon
1 medium tart apple, peeled and finely chopped
ICING:
1 cup confectioners’ sugar
4 teaspoons milk
1/4 teaspoon vanilla extract
Finely chopped pecans
Directions:
In a large mixing bowl, combine the yeast and flour; add butter and mix
well. Add egg yolks and sour cream; mix well. Shape into four balls.
Place in separate resealable plastic bags or wrap in plastic wrap;
refrigerate overnight.
Combine sugar, pecans and cinnamon; set aside. On a floured surface,
roll each ball of dough into a 9-in. circle. Sprinkle with sugar mixture
and apple. Cut each circle into 16 wedges; roll up from wide edge and
pinch to seal. Place with point side down on greased baking sheets.
Bake at 350° for 16-20 minutes or until lightly browned.
Immediately remove to wire racks to cool. For icing, combine sugar, milk
and vanilla until smooth; drizzle over the twists. Sprinkle with pecans.
Yield: 64 twists. Editor’s Note: The yeast does not need to be dissolved
in liquid, and no rising time is necessary before baking.
Nutrition Facts
One serving: (1 each) Calories: 78 Fat: 4 g Saturated Fat: 2 g
Cholesterol: 20 mg Sodium: 31 mg Carbohydrate: 8 g Fiber: 0 g Protein: 1
g
http://www.tasteofhome.com/Recipes/Austrian-Apple-Twists
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16a. Bacon Buns
Posted by: “Beth
Bacon Buns
Country Woman
[Bacon Buns Recipe]
SERVINGS: 18
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 25 min. + rising Bake: 20 min.
Ingredients:
10 bacon strips, diced
1/3 cup chopped onion
1 package (16 ounces) hot roll mix
1 egg, lightly beaten
Directions:
In a skillet, cook bacon and onion over medium heat until bacon is crisp
and onion is tender; drain on paper towels.
Prepare hot roll mix according to package directions. Turn the dough
onto a floured surface; knead until smooth and elastic, about 5 minutes.
Place in a greased bowl, turning once to grease top. Cover and let rise
in a warm place until doubled, about 40 minutes.
Divide dough into 18 pieces. On a floured surface, roll out each
piece into a 5-in. circle. Top each with 1 tablespoon of bacon filling.
Fold dough around filling, shaping each piece into a small loaf; pinch
edges to seal. Place seam side down on greased baking sheets. Cover
loosely with plastic wrap coated with cooking spray. Let rise in a warm
place for 20-30 minutes.
Brush egg over buns. Bake at 350° for 20-25 minutes or until
golden brown. Remove from pans to wire racks. Serve warm. Refrigerate
leftovers. Yield: 1-1/2 dozen.
http://www.tasteofhome.com/Recipes/Bacon-Buns
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17a. Bacon-Cheese Pinwheel Rolls
Posted by: “Beth
Bacon-Cheese Pinwheel Rolls
Country Woman
It’s no wonder my husband adores these pinwheels. I got the original
recipe from his mother. They taste great warm or cold and freeze well in
plastic bags.
SERVINGS: 48
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 30 min. + rising Bake: 25 min.
Ingredients:
2 packages (1/4 ounce each) active dry yeast
2 teaspoons plus 1/2 cup sugar, divided
2 cups warm water (110° to 115°), divided
1 cup warm milk (110° to 115°)
2/3 cup butter, melted
2 eggs, beaten
2 teaspoons salt
8-3/4 to 9-1/4 cups all-purpose flour
1 pound sliced bacon, diced
1/2 cup finely chopped onion
4 cups (16 ounces) shredded cheddar cheese
Directions:
In a large mixing bowl, dissolve yeast and 2 teaspoons sugar in 1 cup
warm water; let stand for 5 minutes. Add the milk, butter, eggs, salt, 7
cups flour and remaining water and sugar. Beat until smooth. Stir in
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 hour.
Meanwhile, in a skillet, cook bacon over medium heat until crisp.
Remove to paper towels; drain, reserving 1 tablespoon drippings. Set
bacon aside. Cook onion in drippings until tender; set aside.
Punch dough down. Turn onto a lightly floured surface; divide into
fourths. Roll each portion into a 15-in. x 10-in. rectangle. Sprinkle
each with a fourth of the cheese, about 1/3 cup bacon and about 2
tablespoons onion. Roll up jelly-roll style, starting with a long side;
pinch seam to seal. Cut each into 12 slices.
Place cut side down 2 in. apart on ungreased baking sheets. Cover
and let rise until doubled, about 30 minutes.
Bake at 350° for 25-30 minutes or until golden brown. Remove from
pans to wire racks. Store in the refrigerator. Yield: 4 dozen.
Nutrition Facts
One serving: (1 each) Calories: 209 Fat: 10 g Saturated Fat: 5 g
Cholesterol: 34 mg Sodium: 337 mg Carbohydrate: 20 g Fiber: 1 g Protein:
8 g
http://www.tasteofhome.com/Recipes/Bacon-Cheese-Pinwheel-Rolls
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19. Bacon Cheeseburger Buns
Posted by: “Beth
Bacon Cheeseburger Buns
Taste of Home
[Bacon Cheeseburger Buns Recipe]
This is a fun way to serve bacon cheeseburgers without all the fuss of
assembling the sandwiches to serve a gang. These convenient packets can
be dipped into ketchup or barbecue sauce as you eat them.
SERVINGS: 24
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 1 hour + rising Bake: 10 min.
Ingredients:
2 packages (1/4 ounce each) active dry yeast
2/3 cup warm water (110° to 115°)
2/3 cup warm milk (110° to 115°)
1/4 cup sugar
1/4 cup shortening
2 eggs
2 teaspoons salt
4-1/2 to 5 cups all-purpose flour
FILLING:
1 pound sliced bacon, diced
2 pounds ground beef
1 small onion, chopped
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 pound process cheese (Velveeta), cubed
3 to 4 tablespoons butter, melted
Ketchup or barbecue sauce, optional
Directions:
In a large mixing bowl, dissolve yeast in warm water. Add milk, sugar,
shortening, eggs, salt and 3-1/2 cups flour; beat until smooth. Stir in
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 hour.
Meanwhile, in a large skillet, cook bacon over medium heat until
crisp. Using a slotted spoon, remove to paper towels. In a Dutch oven,
cook the beef, onion, salt and pepper over medium heat until meat is no
longer pink; drain. Add bacon and cheese; cook and stir until cheese is
melted. Remove from the heat.
Punch dough down. Turn onto a lightly floured surface; divide into
fourths. Roll each portion into an 12-in. x 8-in. rectangle; cut each
into six squares. Place 1/4 cup meat mixture in the center of each
square. Bring corners together in the center and pinch to seal.
Place 2 in. apart on greased baking sheets. Bake at 400° for 9-11
minutes or until lightly browned. Brush with butter. Serve warm with
ketchup if desired. Yield: 2 dozen.
Nutrition Facts
One serving: 1 sandwich Calories: 310 Fat: 17 g Saturated Fat: 7 g
Cholesterol: 68 mg Sodium: 720 mg Carbohydrate: 22 g Fiber: 1 g Protein:
16 g
Comments
Re: Bacon Cheeseburger Buns
This recipe was so delicious and easy to make... the hardest part of
making it was the buns, but that’s because I didn’t use my rolling pin,
which I probably should have. The buns work good in a bread machine on
dough cycle. These tasted like a burger fresh off the grill though. My
husband loved it and so did my baby girl, this was a really easy meal
for her to eat! We will definitely be making it a lot more in the
future!
jenlloyd2005
http://www.tasteofhome.com/Recipes/Bacon-Cheeseburger-Buns
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20. Romanov Russian Black Bread
Posted by: “Dorie”
Romanov Russian Black Bread
1 cup warm water (110 degrees F/45 degrees C)
1/3 cup dark corn syrup
2 (.25 ounce) envelopes active dry yeast
2 teaspoons salt
5 cups dark rye flour, or as needed
In a medium bowl, stir together the warm water and corn syrup. Sprinkle the yeast over the top, and let stand until foamy, about 5 minutes.
Add 2 1/2 cups of the rye flour to the yeast mixture, and beat until smooth. Stir in the salt. Set bowl in a warm place, and cover with a cloth or towel. Let rise for 30 minutes.
Stir in more flour 1/2 cup at a time, until the dough is stiff. Turn the dough out onto a floured surface and knead in more flour by hand as needed to form a stiff but slightly sticky dough. You may use less or more flour. Form dough into a ball. Clean the mixing bowl, and lightly grease it. Place the dough in the bowl, and cover with a towel. Place in a warm place to rise until doubled. This may take as long as 2 hours.
Turn the risen dough out onto a floured surface, and press out the air bubbles. Roll dough into a loaf, and place into a greased 9x5 inch loaf pan. Turn the loaf so that the seam is on the bottom. Cover the pan with plastic wrap, and let rise in a warm place until doubled, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from loaf pan.
Bake for 30 to 35 minutes in the preheated oven, or until the loaf sounds hollow when tapped on the bottom. Bread will not brown very much.
Dorie
http://groups.yahoo.com/group/ALL-DELICIOUS-DIABETIC-RECIPES/
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21. Peanut Butter Bread ABM
Posted by: “Sharon
Peanut Butter Bread ABM
1 1/2 pound loaf
This is such a nice bread and the texture is great. Add a few chopped or
crushed peanuts if you want more peanut flavor. This has a mild flavor.
The bread toasts up great. I used the dough cycle and then baked this in a
375° oven for 30 to 35 minutes. I got the recipe from another list and it
was posted by John Ross.
Ingredients:
1 cup warm water
1 tablespoon white sugar
1 tablespoon brown sugar
2 tablespoons honey
1 teaspoon salt
3 tablespoons crunchy peanut butter
1 tablespoon vegetable oil
1 egg
3 cups bread flour
1 1/2 teaspoons active dry yeast
Place all ingredients in your machines fully assembled pan and in the order
specified by your machines manufacturer. Select the Basic or White cycle
and press start. After the first 10 minutes of kneading check the dough and
make any necessary adjustments.
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To visit group on the web, go to:
http://groups.yahoo.com/group/breadsanddoughs/
Posted by: “Darlene”
Russian Krendel
Celebrating saints days in old Russia required krendel, a sweet, rich and
fragrant pastry twist. It is as delectable first thing in the morning with
coffee as it is midday or late at night with hot chocolate or spiced cider.
1/2 cup water
3 egg yolks
6 Tbsp unsalted butter
1 tsp vanilla
1 Tbsp grated lemon zest
1/2 tsp salt
3 Tbsp sugar
2 Tbsp powdered milk
2 cups bread flour
1 1/2 tsp yeast
1 egg white
2 Tbsp sliced blanched almonds
Add all ingredients except the egg whites and almonds to the baking pan in order
recommended by the manufacturer. Select dough cycle.
At the end of the dough cycle, remove the dough and let rest 10 for about
minutes. Preheat oven to 400 degrees F.
Roll out the dough into a 30” rope, thicker in the center and thinner at the
ends. Make a circle, crossing the rope 3” from the ends. Twist the 2 ends at the
3” point to secure them, and tuck the ends under the opposite sides of the
circle to make a pretzel shape. Put the krendel on a lightly greased baking
sheet. Brush with the egg white and sprinkle the sliced almonds on top. Let rise
20 to 30 minutes or until doubled in size.
Place the krendel in the oven and immediately reduce the heat to 350 degrees F.
and bake 15 to 20 minutes, or until golden brown.
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2b. Sour Cream Pansies
Posted by: “Darlene”
Sour Cream Pansies
Bread:
1/2 C water
1/2 C sour cream
2 eggs
1 1/4 tsp salt
2 Tbsp sugar
2 Tbsp butter
3 1/4 C bread flour
1 1/2 tsp yeast
Glaze:
1 egg yolk
1 Tbsp water
2 Tbsp sesame or poppy seeds
Measure bread ingredients in pan in order recommended by manufacturer. Set
To dough cycle.
Remove dough from pan and set on a lightly floured surface and cover with a
large bowl, let rest 10 to 15 minutes. Divide dough into 16 equal portions. Roll
into balls and place on a lightly greased baking pan, flatten tops slightly.
Using kitchen shears, make 5 cuts, each 1/2” long, all the way through the
dough, equally spaced around the outside. Cover and let rise for 30 to 45
minutes or until double in volume.
Glaze: In a small bowl, whisk together egg yolk and water until smooth. Brush
over risen dough with the glaze. Sprinkle the center of each pansy with seeds.
Bake in a pre heated oven at 375 degrees F. for 15 to 20 minutes or until
pansies sound hollow when tapped on the bottom.
Variation: Think of any large petal flower and make the number of cuts needed to
Recreate the appearance you want.
NOTE: Make sure you make the cuts deep enough, or the shape of the petals will
be lost when the dough rises.
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2c. Quick Poultry Stuffing Loaf
Posted by: “Darlene”
Quick Poultry Stuffing Loaf
NOTE: The 1.5 lb loaf can be done on the rapid one hour cycle. The 2 lb
loaf is too
large to use the rapid cycle and must be done on the regular bread
cycle. I made mine
on the dough cycle then baked in the oven at 375 degrees F. for 25
minutes. 2 lb size
is in ( )
1 1/4 cups water (1 1/3 cups)
1/4 cup skim milk powder (1/3 cup)
1 1/4 tsp salt (1 1/2 tsp)
2 Tbsp sugar (3 Tbsp)
2 Tbsp shortening (2 Tbsp)
2 3/4 cups flour (3 cups)
2 Tbsp minced dried onion (3 Tbsp)
1 Tbsp dried parsley (2 Tbsp)
1 Tbsp dried rubbed sage (2 Tbsp)
1 Tbsp dried savory (2 Tbsp)
1 tsp celery seed (1 1/2 tsp)
1 Tbsp bread machine yeast (1 Tbsp)
Measure ingredients into baking pan according to recommendations of
manufacturer.
Select cycle according to above note.
Uses: Cool then slice into croutons and dry. After dried you can also
pulse in a food
processor or blender to make crumbs if desired. Use for the next
stuffing you make.
This is also great to use as croutons tossed in a bowl of crisp greens
or as a chicken
casserole topping.
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3a. Top looks like a bowl
Posted by: “khollands01”
Can someone tell me why some loaves of bread in my machine turn out
with the top like a bowl? The bread is also short and dense too. I am
not sure what I am doing wrong on the recipe to make this happen. It
doesn’t happen all the time either. It seems to happen most when I am
doing a dense recipe like a wheat or a poppyseed. Thanks for any help.
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3b. Re: Top looks like a bowl
Posted by: “Norina
If you mean a caved in look, It’s usually from having dough too wet.
Although it could be a recipe just plain out of proportion... too much
yeast, not enough salt or too much sugar. All of these things can cause the
dough to rise too fast then cave in.
Rina
http://groups.yahoo.com/group/bread-machine/
Posted by: “Sandy U.”
PRINCIPLES FOR FREEZING VEGGIES:
1. The food item must be freezable. Peas freeze;
cucumbers do not.
2. The variety must be suitable. Garden peas, for
example, freeze better than peas grown for canning.
3. The raw product must be first-class. Freezing
preserves defects as well as superior quality.
4. Handling between field and plant must be as prompt
as possible.
5. Natural enzymes must be inactivated by blanching.
6. Freezing must be fast enough to ensure quality,
yet economical enough to be competitive.
7. The plant must be kept sanitary and the line clean
to prevent contamination by molds, yeasts, and bacteria.
8. Packaging must ensure that no moisture is lost during
a year’s storage.
9. Storage temperatures must be uniform
*~Sandy U.~*
http://groups.yahoo.com/group/SimpleMeals/
Posted by: “L. Cloutier”
French Breakfast Puffs
1/3 cup shortening
1/2 cup sugar
1 egg
1 1/2 cups flour
1 1/2 t. baking powder
1/2 t. salt
1/4 t. ground nutmeg
1/2 cup milk
1/2 cup (1 stick) butter, melted
Cinnamon sugar 91/2 cup sugar mixed with 1/2 t. ground cinnamon)
Preheat oven to 350. In large bowl, cream shortening, sugar and egg. In another bowl, combine flour, baking powder, salt and nutmeg. Add flour mixture to creamed mixture alternately with milk. Fill greased muffin tins two thirds full. Bake for 20 to 25 minutes or until puffs are golden brown. Remove puffs from oven and immediately roll in butter and then in cinnamon sugar. Makes fifteen puffs.
Source: Abigail’s, Victoria, British Columbia
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3. Frances’ Roast Chicken
Posted by: “L. Cloutier”
Frances’ Roast Chicken
3 to 4 lb. whole frying chicken
Half an onion, chopped
1 rib celery, chopped
Salt to taste
Pepper to taste
1/2 t. poultry seasoning
1/4 t. dried basil
Sprinkle chicken cavity with salt, pepper and poultry seasoning, Put onion and celery inside cavity. Put chicken in slow cooker. sprinkle with basil. Cover and cook on low 8 to 10 hours or on high for 4 to 6 hours.
Source: Frances Schrag, Newton, KS
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4. Pumpkin Cheesecake Latte
Posted by: “L. Cloutier”
Pumpkin Cheesecake Latte
1/2 oz. premium gourmet cheesecake syrup
1/2 oz. premium gourmet pumpkin spice syrup
8 oz. milk
1 1/2 to 3 oz. hot fresh espresso or strong coffee
Steam the syrups and milk until hot, frothy and doubled in volume. Pour into a tempered 12 oz. glass. Pour the hot espresso into the milk mixture. Top with a layer of frothed milk.
Source: I Love Coffee!, and R. Torre & Company
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5a. Cranberry Nut Bread
Posted by: “L. Cloutier”
Cranberry Nut Bread
2 T. butter
1 egg
1 cup sugar
3/4 cup orange juice
2 cups flour
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
2 cups whole fresh cranberries
1/2 cup chopped nuts
Preheat oven to 350. In large bowl, combine butter, egg, and sugar; mix well. Add orange juice, flour, baking powder, baking soda, and salt; stir just until moistened. Fold in cranberries and nuts. Bake in greased 9 by 5 inch loaf pan for 60 to 70 minutes, or until a toothpick inserted into center of bread comes out clean. Makes 1 loaf
source: White Sulphur Springs Ranch, Clio, California
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6. Hawaiian Scramble
Posted by: “L. Cloutier”
Hawaiian Scramble
10 eggs
Salt and pepper to taste
1 1/2 cups cooked ham, cubed
3/4 cup pineapple tidbits, drained
1 1/2 cups shredded Swiss cheese, divided
Preheat broiler. In large bowl, beat eggs with salt and pepper. Pour into a lightly greased nonstick skillet. Stir eggs over medium heat until set but still soft. In another skillet, warm ham cubes. Add ham to eggs along with pineapple and 1 cup of the cheese; continue to cook until eggs are set. Spoon eggs into 4 au gratin dishes. Sprinkle with remaining cheese and broil just until cheese is melted. Makes 4 servings
Source: The Old Brick Silo Bed and Breakfast, Leavenworth, Washington
http://groups.yahoo.com/group/SimpleMeals/
Posted by: “naneesbookmall”
A Quick Way To Decorate Cake
1 pk Marshmallows
Vanilla to taste
Green food coloring
1 pk Red hots
Box of cornflakes (4 1/2 c)
White angel food cake
Melt marshmallows, add food coloring and vanilla. Add the cornflakes,
stir until
well coated. Spread this onto a cookie sheet, shaping into holly
leaves. Place a
red hot in middle. Let dry about 5 hours. Then top a white frosted
angel cake
with the holly leaves. Makes a very pretty cake.
Nanees
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12. TATOR TOT CASSEROLE
Posted by: “McSledwidow
TATOR TOT CASSEROLE
32 oz bag frozen tator tots
1/2 cup sour cream
1/2 cup butter, melted
1 cup cheddar cheese, grated
1 can cream of chicken soup
1/2 med onion, chopped
1 cup corn flakes
Thaw tator tots and break up. Add sour cream, butter, cheese, soup, and
onion. Mix well. Spread in a greased 9x13 pan. Best if set overnight. Top
with cornflakes that have been mixed with 1/2 cup melted butter. Cook at 350
for 50 minutes.
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13. CROCKPOT BEANS
Posted by: “McSledwidow
CROCKPOT BEANS
1/2 lb bacon, cooked and crumbled
1/2 lb browned beef
1 small onion, chopped
1 cup ketchup
1 cup brown sugar
15 oz can pork and beans
15 oz cans chili with beans
15 oz can black beans
15 oz can great northern beans
Place in crockpot and cook on high for at least 2 hours.
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14. SKILLET MAC AND CHEESE
Posted by: “McSledwidow
SKILLET MAC AND CHEESE
1 lb hamburger
1 onion, chopped
1 can cream of celery soup
1/4 cup catsup
1 Tbsp worcestershire sauce
2 cup cooked corkscrew macaroni
Brown meat and onion. Drain. Add rest of ingredients. Over low heat.
Heat through.
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15. Chicken Chimichurri Wraps with Cilantro Mint Sauce
Posted by: “Russie-— >^..^<”
CHICKEN CHIMICHURRI WRAPS WITH CILANTRO MINT SAUCE
3 tbs red wine vinegar
2 tbs olive oil
1 tbs + 1 tsp lemon juice
1/2 cup chopped parsley
1 clove garlic, minced
1 1/2 tbs minced shallot
1 tbs dried oregano
1/4 tsp red pepper flakes
1/4 tsp sugar
1 1/4 pounds chicken tenders
6 whole wheat wraps
1 avocado, peeled, pitted, mashed
2 cups lettuce, chopped
In a bowl, combine first 9 ingredients, stir to mix well. Add chicken, toss to coat. Cover and refrigerate 1 hour. Heat broiler. Coat broiler pan with nonstick spray. Broil chicken 3 min. per side or until 160 degrees on thermometer.
Spread wraps with avocado. Place chicken on center of wrap and top with lettuce. Drizzle with 2 tbs Cilantro Mint Sauce and fold the left and right sides of the wrap in to the center, followed by the bottom, then top, sides. CUT IN HALF AND SERVE. Makes 4 servings.*
CILANTRO MINT SAUCE
1 bunch cilantro leaves
1 bunch mint leaves
1/2 cup pine nuts
1/2 cup chicken broth
1/4 cup lime juice
1 tbs white wine vinegar
1 garlic clove, chopped
1/2 tsp ground cumin
1/2 tsp red pepper flakes
Combine all ingredients in a blender. Puree until smooth. Cover and refrigerate for up to 3 days. MAKES 1 1/2 CUPS.*
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16. Tomato Avocado Salad with Dressing
Posted by: “Russie-— >^..^<”
TOMATO AVOCADO SALAD
1 peeled red onion
1 pitted and peeled avocado
8 cups lettuce
2 medium plum tomatoes, cut into 8 wedges
1/2 cup Caesar dressing
Halve onion. Cut one half into thin slices, dice remaining. Repeat dicing and slicing with avocado. Place lettuce on serving platter. Top with onion and avocado slices and tomato wedges. In bowl, combine diced onions and avocados, arrange on center of platter. Drizzle dressing over salad. Toss, if desired. MAKES 6 SERVINGS.*
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17. Peachy Keen Fluff Cake with Whipped Cream Icing
Posted by: “Russie-— >^..^<”
PEACHY KEEN FLUFF
2 pkgs 3 oz each peach flavored gelatin
1 pound prepared angel food cake, torn into 1” pieces
2 peeled and chopped peaches
1/4 cup chopped crystallized ginger
16 oz container frozen whipped topping
In bowl, stir together gelatin and 1 cup boiling water 2 min. Add 2 cups ice cubes, stir 5 min. or until mixture starts to mound and is consistency of mayonnaise. Remove remaining ice cubes. Whisk mixture 1 min. or until fluffy. Add cake, peaches and ginger, stir to combine.
Fold in 4 cups whipped topping until blended. Spoon into plastic wrap lined tube pan. Chill 2 hours or until set. Remove cake from pan. Frost with remaining whipped topping. Garnish with sliced peaches, raspberries and blueberries, if desired. MAKES 12 SERVINGS.*
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18. Green Beans with Bacon Vinaigrette
Posted by: “Russie-— >^..^<”
GREEN BEANS WITH BACON VINAIGRETTE
1 pound trimmed green beans
1 cup halved yellow and/or red cherry tomatoes
2 sliced scallions
1/2 cup bacon vinaigrette
1 tsp thyme
In saucepot, bring 2” of water to a boil. Add beans and cook 3 min. or until crisp tender. Drain. In bowl, combine tomatoes, scallions, vinaigrette and thyme. Season with salt and pepper to taste, if desired. Arrange beans on serving platter. Spoon tomato mixture over beans, toss until blended. MAKES 6 SERVINGS.*
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19. Smoky Chipotle Ribs
Posted by: “Russie-— >^..^<”
SMOKY CHIPOTLE RIBS
2 peeled small onions
4 1/2 pound rack pork spareribs
1/2 cup mesquite flavored marinade
1 tsp chipotle chili powder
2 tbs chopped cilantro
Quarter 1 onion, chop remaining onion. In roasting pan, bring ribs, quartered onions and enough water to cover to a boil, reduce heat and simmer 30 min. In bowl, combine chopped onions and remaining ingredients. Heat grill. Brush ribs with mixture, grill 15 min. or until 160 degrees on thermometer, turning once and brushing frequently. MAKES 6 SERVINGS.*
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20. Re: My Big Fat Bumpy Life Cake
Posted by: “Peggy
MY BIG FAT BUMPY LIFE CAKE
Cake:
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup butter-flavor solid vegetable shortening
1 cup sugar
1 cup firmly packed light brown sugar
4 eggs
1 (14-ounce) can sweetened condensed milk, divided
2 teaspoons vanilla
1 cup buttermilk
1/2 cup cocoa
1 cup hot water
Icing:
1/4 cup butter-flavored solid vegetable shortening
Reserved sweetened condensed milk
1 cup powdered sugar
Topping:
1/2 cup miniature marshmallows, halved
1 cup coarsely chopped pecans
Drizzle:
1/3 cup cocoa
3 tablespoons vegetable oil
In a medium bowl, combine flour, soda, salt and cinnamon; set aside.
In a large mixing bowl, combine shortening, sugar, brown sugar, eggs,
1/3 cup of the sweetened condensed milk and vanilla. Beat at medium
speed with an electric mixer until fluffy. Add buttermilk and cocoa;
beat until blended well. Add flour mixture and beat on low speed to
blend, then beat at medium speed for 5 minutes. Stir in hot water with
a spoon just until blended. Batter will be thin. Pour into a Bundt pan
that has been sprayed with nonstick cooking spray. Bake at 350 degrees
for 35-50 minutes, or until a toothpick inserted in the center comes
out clean. Cool in pan for 5 minutes, then remove to a serving plate,
fluted side up. Cool 20 minutes. Meanwhile, combine icing ingredients
and beat at medium speed until smooth. Spread over warm cake. Sprinkle
cake with marshmallows and pecans. Combine drizzle ingredients and
drizzle over cake.
Peggy Hill
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21. Grilled Tofu Vegetable Salad with Dressing
Posted by: “Russie-— >^..^<”
GRILLED TOFU VEGETABLE SALAD
1 pound extra firm tofu, cut into 2” X 3 1/4” pieces
1/2 cup peanut dressing
1/2 medium red pepper, seeded and cut into rings
1/4 pound snow peas, blanched
7 oz jar baby corn, drained
Heat grill or broiler. Place tofu in pie plate. Using 1/4 cup dressing brush both sides of tofu. Grill or broil 2 min. turning once. Arrange peppers, peas and corn on platter. Top with tofu, drizzle with remaining dressing. Sprinkle with chopped peanuts, if desired. MAKES 6 SERVINGS.*
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22. Key Lime Corn on the Cob
Posted by: “Russie-— >^..^<”
KEY LIME CORN
6 ears corn, husks and silks removed
1/4 cup butter
1 tbs chopped roasted red peppers
1 tsp key lime pepper blend
1 tsp oregano
Cut corn ears into 3” lengths. In saucepan, bring 4 quarts water to a boil, add corn. Reduce heat, cover and simmer 5 min. or until corn is tender. Drain. In microwave bowl in microwave, cook remaining ingredients 30 seconds or until melted. Place corn in serving bowl, drizzle with lime pepper butter. Toss to coat. MAKES 6 SERVINGS.*
http://groups.yahoo.com/group/SimpleMeals/
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**Mama Meows Recipe of the Day**
Sausage Cheese Muffins by Marsha Nicholson
1 lb. Sausage meat
1 can cheddar cheese soup
1/2 cup milk
2 tsp. sage
3 cups Bisquick
Brown sausage meat, add next 3 ingredients, then Bisquick.
Bake ~ 400” for 15-20 minutes.
Makes 4 dozen mini’s or 2 dozen regular size.
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Making Clarified Butter
Clarified butter is used in many gourmet dishes because of its subtle
flavor and pleasing appearance. The removal of the milk solids also
prevents browning or burning.
To make any quantity, melt the butter over low heat. Allow it to
stand until the milk solids settle to the bottom. Skim off any foam.
Use for fondue, for sautéeing and for dipping lobster or crab
Thanks To CD Kitchen
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Chocolate Yogurt Ice
MMMM
3 c crushed ice
8 oz plain nonfat yogurt
2 oz baking chocolate, melted
3 tb granulated sugar replacement
4 tb nondairy whipped topping
Combine all ingredients in food processor or blender. Whip until
thoroughly blended but not melted. Pour into 4 tall glasses. Place in
freezer until mixture is slightly frozen. Stir, top with 1 tbsp. (15 ml.)
nondairy whipped topping and serve.
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**Mama Meows Tips of The Day**
When basting, thread the needle, but don’t cut the thread from the
spool. This way you won’t have to keep re-threading the needle.
**Thanks To Recipe Goldmine**
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Tips for Vinegar
The only cleaning product I use in my home.
*Marinating meat in Vinegar kills bacteria and tenderises the meat. Use one-quarter cup vinegar for a two to three pound roast, marinate overnight, and then cook without draining or rinsing the meat. Add herbs to the vinegar when marinating as desired.
*Mix one part Apple Cider Vinegar to one part glycerine into a lotion and apply daily to warts until they dissolve.
*Remove stubborn stains from furniture upholstery and clothes. Apply White Vinegar directly to the stain, and then wash as directed by the manufacturer’s instructions.
*Occasionally water plants with a mixture of two White Vinegar to one-quart water. Azaleas love acidic soil.
*Before each meal, drink a glass of water containing two teaspoons Apple Cider Vinegar. Give this folk remedy at least three weeks to start working.
*Pour White Vinegar in crevices and between bricks. *Make a poultice of one crumbled piece of bread soaked in one-quarter cup Vinegar. Let poultice sit for one-half hour, then apply to the corn and tape in place overnight. If corn does not peel off by morning, reapply the poultice for several consecutive nights.
*once a month pour one cup of White Vinegar into the washing machine and run the machine through a normal cycle, without clothes.
*Drink two teaspoons Apple Cider Vinegar in one-cup water to soothe an upset stomach.
*Use one part Vinegar to one part water in a spray bottle. Spray the bathroom fixtures and floor, then wipe clean. *Simply wipe the surface with Vinegar and rinse with water.
*Vinegar is a natural air freshener when sprayed in a room.
*Use a cotton ball to dab mosquito and other bug bites with Vinegar straight from the bottle.
*Once a month fill the reservoir with White Vinegar and run through the brew cycle. Rinse thoroughly with two cycles of cold water.
*Apply undiluted Vinegar to the burn.
*Fill the pots and pans with White Vinegar and let stand for thirty minutes. Then rinse in hot, soapy water.
*Before putting the article in the washing machine, soak it in White Vinegar for ten minutes.
*Mix one cup of Vinegar in enough water to fill an ice cube tray, freeze the mixture, grind the cubes through the disposal, and flush with cold water.
*Pour in one cup of White Vinegar, let it stand for five minutes, and flush.
*Soak dentures overnight in White Vinegar, and then brush away tartar with a toothbrush.
*Apply one part White Vinegar to four parts water, then rinse.
*Deodorize a room filled with cigarette smoke or paint fumes.
*Place a small bowl of White Vinegar in the room.
*Mix one teaspoon Apple Cider Vinegar in one cup of warm water, and drink.
*Rinse peanut butter and mayonnaise jars with White Vinegar.
*Shampoo, then rinse hair with a mixture of one cup Apple Cider Vinegar and two cups water. Vinegar adds highlights to brunette hair, restores the acid mantel, and removes soap film and sebum oil.
*Fill the water tank with White Vinegar. Turn the iron to the steam setting and steam iron a soft utility rag to clean the steam ports. Repeat the process with water, then thoroughly rinse out the inside of your iron.
*Rub lightly with White Vinegar, then wipe with a clean cloth.
*Pour one-half box of old baking soda down the drain followed by one cup White Vinegar. When the bubbling stops, run the hot water.
*Soak a cloth in Vinegar and cover the decal or bumper sticker for several minutes until the vinegar soaks in. The decals and bumper stickers should peel off easily.
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http://groups.yahoo.com/group/SimplfyMeWithTipsAndHints/
Posted by: “Gina”
Yogurt Uses
Put fruit yogurt in a small cup, place an ice-cream stick in it and
freeze for a tasty, low-calorie treat.
Yogurt will stay fresh longer if stored upside-down in the refrigerator.
Add salt to yogurt to liven up its flavor.
To make yogurt cheese, line a coffee strainer with a filter and spoon
in plain yogurt. Position a cup underneath as if making coffee. Cover
the entire coffee strainer with plastic wrap and place in the
refrigerator overnight. Season the yogurt cheese the next morning. Add
minced chives, scallions, or dill to the yogurt cheese, and if
necessary, add salt and pepper. The cheese makes a great topping for
baked potatoes.
Yogurt has a delicate consistency, so when combining yogurt with other
ingredients, gently fold or stir it into the mixture.
To prevent yogurt from curdling when cooking, add either two
tablespoons of flour or one tablespoon of cornstarch to it before
cooking. The yogurt can now be boiled for up to two mins to thicken
without affecting its structure.
To make a yogurt hollandaise sauce, place one cup plain yogurt and two
eggs in a double boiler and mix together. Add 3/4 teaspoon salt, one
teaspoon sugar and 1/4 teaspoon liquid hot pepper sauce. Simmer the
water below in the double boiler and stir the sauce constantly until
thick, which should take about eight mins. Add cornstarch or flour if
the yogurt begins to curdle. Combine a half-and-half mixture of
ricotta cheese and yogurt and blend in a food processor until smooth
to create a dip base. Season with herbs and spices.
Rather than using mayonnaise in dishes like cole slaw or Waldorf
salad, use lemon or vanilla-flavored yogurt instead.
Substitute half of the mayonnaise used in potato salad with plain
yogurt for a healthier side dish.
Make a low-fat salad dressing by mixing together one package of Ranch
salad dressing mix with 1/2 cup reduced-fat mayonnaise and one cup
plain yogurt.
Substitute vanilla yogurt for milk when making instant pudding.
To cut down on fat, use plain yogurt instead of sour cream as a
topping for tacos, burritos or chili.
Give guacamole a creamy texture by mixing in two tablespoons of plain
yogurt for each avocado.
For a fun dessert for kids, fill small paper cups with flavored yogurt
and insert a wooden stick. Freeze and serve as a delicious frozen
yogurt treat
Yogurt with active cultures is good for a body’s immune system because
it increases the production of gamma interferon, which helps fight
allergies and viral infections
http://groups.yahoo.com/group/SimplfyMeWithTipsAndHints/
Strawberry and White Chocolate Spread
4 3/4 cups crushed strawberries
7 cups granulated sugar
3 squares bakers white chocolate, chopped up
1/4 cup lemon juice
1 package powdered fruit pectin
Wash, hull and crush strawberries, one layer at a time. Measure 5 cups
and set aside.
Measure sugar and set aside.
In a large deep stainless steel saucepan, stir together prepared fruit,
lemon juice, 1/2
tsp butter or margarine to reduce foaming, and pectin. Over high heat,
bring mixture
to a full rolling boil. Add all of the sugar and chocolate. Stirring
constantly, return
mixture to full rolling boil that cannot be stirred down. Boil hard 1
minute, stirring
constantly. Remove from heat; skim off foam, if necessary.
Quickly ladle hot jam into a hot jar leaving a 1/4 inch headspace. Using
nonmetallic
utensil, remove air bubbles and adjust headspace, if required, by adding
more jam.
Process in a boiling water bath for 10 minutes. Adjust time according to
altitude.
Makes about 8 half pints
_FFull Circle Farm |_ (http://www.freewebs.com/fullcirclerabbitry/)
_festiveforaging : Festive Foraging_
(http://groups.yahoo.com/group/festiveforaging/)
Black Forest Cherry Jam
6 cups prepared black sweet cherries (you can use any cherries)
3 unsweetened chocolate squares
4 cups granulated sugar
2 Tbsp Amaretto
1 box pectin
1/2 teaspoon margarine or butter
Pit the cherries if necessary, then chop them up. Crush the remains
thoroughly, 1 cup at a time. If using frozen berries, use both liquid
and solids; they all were part of the original fresh berry.
Measure 6 cups of crushed fruit into 6 or 8 quart heavy saucepan. Break
the chocolate squares into smaller pieces and add them to saucepan.
Measure sugar into separate bowl.
Mix 1/4 cup sugar from measured amount with pectin in small bowl. Stir
pectin sugar mixture into fruit in saucepan. Add remaining sugar. Add
butter. Bring quickly to full rolling boil and boil exactly 1 minute,
stirring constantly. Remove from heat.
Skim foam and ladle into pint or half pint jars, leaving 1/4 inch
headspace and process 10 minutes in boiling water canner.
_FFull Circle Farm |_ (http://www.freewebs.com/fullcirclerabbitry/)
_festiveforaging : Festive Foraging_
(http://groups.yahoo.com/group/festiveforaging/)
Chocolate Raspberry Spread
5 cups prepared fruit (buy about 2 quarts fully ripe red raspberries)
1 box Fruit Pectin
5 squares Unsweetened Baking Chocolate, coarsely chopped
1/2 tsp butter or margarine (optional)
7 cups sugar, measured into separate bowl
Bring boiling water canner, half full with water, to simmer. Wash jars
and screw bands in hot soapy water; rinse with warm water. Pour boiling
water over flat lids in saucepan off the heat. Let stand in hot water
until ready to use. Drain well before filling.
CRUSH raspberries thoroughly, one layer at a time. (Press half of the
pulp through a sieve to remove some of the seeds, if desired.) Measure
exactly 5 cups prepared fruit into 6- or 8-quart saucepot.
STIR pectin into prepared fruit in saucepot. Add chocolate; mix well.
Add butter to reduce foaming, if desired. Bring mixture to full rolling
boil (a boil that doesn’t stop bubbling when stirred) on high heat,
stirring constantly. Stir in sugar. Return to full rolling boil and boil
exactly 1 minute, stirring constantly. Remove from heat. Skim off any
foam with metal spoon.
LADLE immediately into prepared jars, filling to within 1/4 inch of
tops. Wipe jar rims and threads. Cover with 2 piece lids. Screw bands
tightly. Place jars on elevated rack in canner. Lower rack into canner.
(Water must cover jars by 1 to 2 inches. Add boiling water, if
necessary.) Cover; bring water to gentle boil. Process 10 minutes.
Remove jars and place upright on towel to cool completely. After jars
cool, check seals by pressing middle of lid with finger. (If lid springs
back, lid is not sealed and refrigeration is necessary.)
Makes: About 10 (1-cup) jars
_FFull Circle Farm |_ (http://www.freewebs.com/fullcirclerabbitry/)
_festiveforaging : Festive Foraging_
(http://groups.yahoo.com/group/festiveforaging/)
This is from a 1941 Kerr canning cookbook that my mom gave me and I adapted it to FDA canning methods. It is very good!
* Exported from MasterCook *
Apple Marmalade
Recipe By :Patti McCoy
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
———— —————— —————— -———— -———— —
3 pounds Apples — about 8 cups
3 cups Sugar
1 can Crushed pineapple — drained
Ground cinnamon — to taste
Ground cloves
Ground ginger — to taste
Core the apples, put in a blender or food chopper. Cook apples with sugar slowly until stiff enough not to run when placed on a cold saucer as a test. Add spices and pineapple. Pour into sterilized jars; and process in BWB for 10 minutes. Adjust for altitude.
Source:
“1941 Kerr Canning Cookbook”
Yield:
“7 half-pints”
- - - - - - - - - - - - - - - - - - -
Patti
My favorite Pear recipe is Pear Honey! It’s so good and very pretty in the
jars. I made it to sell at the Fall bazaar and it went the first hour and I
had 20 jars of it there.
I think the recipe is in the melting pot but if not here it is:
Pear Honey
18 large ripe Bartlett pears
2 large oranges
4 oz jar Maraschino cherries undrained
1 29 oz can crushed pineapple with juice
Sugar
Peel and core pears, peel oranges, Grind pears, oranges, maraschino
Cherries plus juice and pineapple in food processor.
Combine all fruit and measure equal amounts of fruit and sugar. Pour
into a large heavy pan, cook until thick, approximately 2 hours. Stir
often so it does not scorch.
or
If you don’t want to be “watching the pot.” I do this in my “crockpot”
at “250” and leave the “LID off.”
Takes about 8 hours, and don’t forget to stir a couple of times.
Ladle into hot sterilized pint jars and seal.
Also can use smaller jelly jars for gift giving.
Hugs...Teri =^.^=
When you get to your wit’s end,
you will find God lives there.
Posted by:
Virginia
I don’t see why you couldn’t make pear sauce.
There is only one recipe in the melting pot that is a sauce,
like apple sauce. Like I thought it is a mix, pears and plums.
I was thinking pears would mix well with apples and a berry
to make a nice sauce. Any way here it is,
Pear Plum Sauce
12 lbs. ripe Bartlett pears,washed, peeled,cored
and cut into chunks 6 lbs. ripe purple plums,washed,
UNPEELED, halved 2 cups pineapple juice sugar, if
necessary Cook fruit in juice 10 minutes or till tender.
Transfer 1/4 of the fruit to a blender. Process till
smooth, adding some cooking liquid if needed to get
the blender working. Add sugar to taste.
Bring pureed fruit back to a simmer. Ladle into hot
sterilized pint jars and cap. Process in BWB 20 minutes.
Check processing time for your altitude.
As for Brussels sprouts put your pointer finger to the tip
of your thumb making the OK symbol. That is a large
Brussels sprout. They are as small as a quarter as large
as a half dollar. Mmmmmmmmm, ever have them in
spaghetti sauce instead of meat balls?
http://groups.yahoo.com/group/home_canning/
Posted by: “Connie
I thought I would post my overnight meatloaf recipe:
1 1/2 lbs ground beef
1/2 cup of chopped yellow onion
3 Tbsp chopped green pepper
1 egg
4 slices of wheat bread, torn in pieces
1 4oz can of tomato sauce
Mix all ingredients together. Shape. into a meatloaf. Place meatloaf on aluminum foil in crockpot, with only the foil wrapped around the bottom. I poked small holes in the bottom of the aluminum foil, so that the grease can drain out.
I placed the meatloaf in my hottest crock pot, that I purchased two years ago, I cooked it on low. I started in at 12:40 at night, and I cooked it on low, and my meatloaf was done at 9:00 AM the next morning. It took about 8 1/2 hours. It was tender and just delicious.
I used the same recipe above, and made my meatballs for the crockpot, except that I baked them in the oven, for 25 minutes, oven temperature was 400 degrees. Then I freeze them to use later for meals in the crockpot.
Also I wanted to thank the group, when I first started with the group, I had been trying to make my own recipes... and using recipes as well, and sometimes things turned out.. and sometimes, well I knew that I needed some help.
We are eating at home now, instead of so much eating out, because I have learned to use the crock pot. I just loved it, when I took out the meatloaf the next day, and it was all cooked and ready to eat....
Thanks so much, Kim, and all of you for all of your help!!!
God bless you, one and all,
Connie
Posted by: “ckayp77”
* Exported from MasterCook *
CROCKPOT PINA COLADA BREAD PUDDING
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 unsliced loaf French Bread or sourdough bread
— (1 lb)
1 can frozen Pina colada drink mix — (10 oz)
1 can pineapple juice — (6 oz)
1 can evaporated skimmed milk — (12 oz)
1/2 cup cream of coconut
2 ripe bananas — (7 or 8 oz each) sliced crosswise
3 eggs
1/3 cup Irish cream or 1/4 cup light rum — optional
1 cup golden raisins
1 can crushed pineapple and juice — (8 oz)
1 tsp grated lemon peel
8 fresh mint sprigs — (8 to 10)
With sharp knife, peel crust from bread; discard crust or make into
breadcrumbs for use in another recipe. Cut bread into 1-inch cubes;
set aside. In blender or food processor fitted with metal blade,
combine half or following ingredients: drink mix, pineapple juice,
milk, cream of coconut, and banana slices.
Process until pureed, pour puree into 6 cup bowl. Puree remaining
half or liquid ingredients and banana slices as well as eggs and
liquer. Combine both purees. Combine raisins and crushed pineapple
with juice, set aside. Place about 2/3 of bread cube in slow cooker;
sprinkle 1/2 tsp grated lemon peel and spread 1 cup raisin pineapple
mixture over bread in slow cooker. Top with remaining bread cubes,
then with remaining lemon peel and raisin-pineapple mixture. Pour
pureed ingredients into slow cooker. Cover and cook on LOW 6 hours.
Spoon pudding into 8 or 10 dessert dishes and serve hot. Garnish with
mint.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1505 Calories; 36g Fat (20.9%
calories from fat); 45g Protein; 265g Carbohydrate; 8g Dietary Fiber;
645mg Cholesterol; 589mg Sodium. Exchanges: 2 1/2 Lean Meat; 0
Vegetable; 11 Fruit; 2 1/2 Non-Fat Milk; 5 Fat; 4 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Posted by: “ckayp77”
* Exported from MasterCook *
Double Onion Beef Sandwiches
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
3 lg cloves garlic — finely chopped
1 tb Worcestershire sauce
1/2 tsp coarsely ground pepper
3 lb fresh beef brisket (not corned beef)
1 medium onion — thinly sliced
1 pkg onion soup mix — (1.3 oz)
1/2 cup water
8 individual French breads or crusty rolls
1. Mix garlic, Worcestershire sauce and pepper; rub on both sides of
beef.
Cut beef in half or thirds to fit into slow cooker. Top with beef pieces;
sprinkle with soup mix. Add water
2. Cover and cook on low 8-10 hours or until beef is tender
3. Remove beef; cut across grain into thin slices. Skim fat from
juices in
slow cooker. Return beef to slow cooker. Cut breads horizontally in half.
Fill breads with beef. Drizzle with juices.
from the files of ckpenner77
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 185 Calories; 3g Fat (11.7%
calories from fat); 7g Protein; 37g Carbohydrate; 6g Dietary Fiber;
2mg Cholesterol; 3649mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2
Vegetable; 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Posted by: “ckayp77”
* Exported from MasterCook *
Ham with Fruit Chutney
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
3 pounds fully cooked smoked boneless ham
1/4 teaspoon pepper
2 jars fruit chutney (6 oz each) (1 1/2 cups)
1 cup dried fruit and raisin mixture — chopped
1 cup frozen small whole onions (from 1 lb bag)
1 tablespoon balsamic vinegar
Place ham in 3 1/2- to 4-quart slow cooker. Sprinkle with pepper. Mix
remaining ingredients; pour over ham.
Cover and cook on Low heat setting 6 to 8 hours.
1 Serving: Calories 395 (Calories from Fat 145); Fat 16 g (Saturated 5
g);
Cholesterol 100 mg; Sodium 2580 mg; Carbohydrate 26 g (Dietary Fiber 2
g);
Protein 39 g % Daily Value: Vitamin A 8%; Vitamin C 4%; Calcium 2%; Iron
16% Diet Exchanges: 2 Fruit, 5 Lean Meat.
Source:
“Betty Crocker Slow Cooker Favorites - Volume 8, Number 1”
S(MC Formatted):
“Lily [AmandasMom971@icqmail.com] October 2003 “
Copyright:
“© 2003 by General Mills, Inc.”
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): trace Calories; trace Fat (2.6%
calories from fat); trace Protein; trace Carbohydrate; trace Dietary
Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 0 Grain(Starch); 0
Fruit; 0 Fat.
Nutr. Assoc. : 0 0 0 0 0 0
Posted by: “orzobino”
Hey lets bring back this oldie but “GOODIE” tried this weekend
recipe from 5 years ago,,,I live in eastern NC and it was really
good,,non of my red neck friends had any idea Coke was in it,,and by
the way toss in the whole can...
> Hello!
>
> I have used so many recipes from this list this year! You all have
been
> wonderful!!! Finally, I put something together on my own. I
recently tried a
> variation on Myron’s wonderful Cola Roast and everyone ate it!
>
> 4 cube steaks (minute steaks)
> 6-7 potatoes
> 1 packet Lipton’s onion soup mix
> 1 packet brown gravy mix
> 1/2 to 3/4 can of Coke
> Flour with a bit of salt and pepper
> butter for browning
>
>
> I peeled and washed about seven potatoes and put them on the bottom
of my
> slowcooker. (It’s oval in shape.)
> I dredged about four cube steaks (minute steaks) in flour that had
been
> spiced with a bit of salt and pepper, then I browned them in butter
in a large,
> non-stick skillet. I had to brown them in batches, as they wouldn’t
all fit in
> the skillet at once. Once browned, I put them on top of the
potatoes. Over the
> meat, I sprinkled one package of Lipton’s onion soup mix and one
packet of
> brown gravy mix. Then I poured about 1/2-3/4 can of Coke over this.
I put the lid
> on and let it cook on low for about 7 hours.
>
> If you like country-style steak, I think you might like this! Even
my
> husband, a native of Eastern North Carolina, liked it almost as
much as his mom’s
> (and she cooks hers in batches over a hot stove)! If you try it,
please let me
> know how it turned out for you.
>
> —anita
________________________________________________________________________
________________________________________________________________________
15. oldie but goodie..2003
Posted by: “orzobino”
Country style steak,,using coke as the liquid..
Tried it this weekend and it was great,,Found it in one of the old
recipes,,Im in eastern nc and it was great,,
cube steak,package of dry onion soup package of brown gravy,one can of
coke,,,put all that after browning the floured meat on top of some cut
up potatoes,,let it go on low for 5-7 hours,,
http://groups.yahoo.com/group/slowcooker/
