Replies

Vertical Farming - Video of experts in conversation - from the National Building
Museum

Presenter(s): Dickson Despommier, Robin Elmslie Osler, Carolyn Steel, and J. William
Thompson

Date Recorded: April 29, 2009
Duration: 01:29:59
Sponsored by: The Home Depot Foundation
Learn about the future of urban food production with Robin Osler, Elmslie Osler
Architects; Dickson Despommier, Professor of Public Health, Columbia University;
Carolyn Steel, Author of Hungry City: How Food Shapes Our Lives; and J. William
Thompson, FASLA , editor, Landscape Architecture magazine.

Campbell’s - Help Grow Your Own Soup

“At Campbell, we believe quality ingredients are grown from the ground up - and
make truly delicious soup. That’s why, for over 70 years we’ve painstakingly cultivated
seeds for tomatoes that go into our delicious soup.

“Now you can get seeds we use for growing tomatoes. Your request will help Campbell
donate seeds to plants gardens in communities and schools across America. This is
all part of our commitment to the National FFA Organization, which is dedicated
to developing our future leaders through agricultural education.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

More about these stories here:
City Farmer News [http://rs6.net/tn.jsp?et=1102590095157&s=1304&e=0016pfHFg0tVPaXnqjJAW9aw838h09vb7j4XhK1jnAVpO_riKAgCdwN_XCcwgmfDZc2j2JaiZYLLEEfOcYn_7TZLmw3dk5u7JLlnjx-92kmu7-xMXjLr0ZA1Q==]

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Michael Levenston
City Farmer - Canada’s Office of Urban Agriculture

http://www.nationalterroralert.com/

[Several news reports that will interest you....]

10 Chemical Vials Stolen From University of Waterloo Researchers

// Police are searching for 10 vials of a deadly substance after it was stolen from a group of University of Waterloo students who were doing research at a nearby river. Students were conducting water tests at Moyer’s Landing Park along Grand River in Cambridge around 9 a.m. Saturday when... [Read more of this review]

Sci-Fi Writers Dream Up Plans for Homeland Security

// The line between what’s...

Swine Flu - WHO Chief Warns H1N1 Likely To Worsen Swine Flu - WHO Chief Warns H1N1 Likely To Worsen

// The world must be ready...

Spanish Police Nab Daredevil Thieves

// They were daredevil...

U.S. Will Rely On Allies in Terror Cases

// The United States is...
[granny sez...how the ‘o’ avoids arresting terrorists....]

Homeland Security - New Disaster Shelter System Announced

// Federal officials on...

[granny sez: camps!!!!]

There are many here that you may have missed that deal with today and the threat that we are under.

If you subscribe to little in the way of the terror news, this is one that you should be getting and it is free.
granny

[No, cussing, about more than one post on the same subject, now you will know it all....]

http://www.tammysrecipes.com/node/2263

Teresa W. emailed me with this question:

I have a grain mill and I love to mill my own grains and make whole wheat bread. Do you know where the best place to buy the grains and the best grain to buy to make whole wheat bread?

I’d love some input from my readers on this topic! :) Since we were blessed with several buckets of Montana wheat given to us from some friends, we’ve never needed to buy our own.

For good pricing, I’d suggest checking with a bulk foods store or health food store (they may give you a better price if you ask about buying in bulk!).

We also have some friends who operate an organic farm and sell grains from their website, Paul’s Grains. We’ve been able to sample some of their grains and mixes, and loved them! :)

From what I’ve read, hard red or white wheat berries are best for breads. Does anyone have more input about hard or soft, red or white wheat? :)

Tammy’s blog |

Wheat for bread — comments
Tammy’s picture
Submitted by Tammy on Sun, 2007-12-16 06:32.

Wheat Berries
Submitted by Anonymous
I have always used hard white wheat, because it makes a lighter, fluffier loaf. Hard red is the traditional bread flour, because of the higher protein (gluten) content, but it makes a denser, heavier loaf. I would suggest trying the two different types and choosing from there. For an even higher, fluffier loaf, I will sometimes use up to 1/3 spelt when milling. More than that and it starts getting heavier instead of lighter. If using spelt berries, I would store them in the freezer. Spelt is very difficult to thresh and the berries are usually broken during threshing, so they are susceptible to going rancid. Regular wheat (spelt is related to wheat) will not go rancid in normal conditions because the berries are not usually broken open in threshing.

Sorry, I suppose that is more information than you wanted and you probably already know it, anyway. :-D

In Christ,

Ginny
http://randvfarmstead.blogspot.com

Wheat
Submitted by Anonymous
Thank you for the information, very very helpful, from both.
Teresa

Wheat
Submitted by Anonymous
I’m not an expert bread maker, but from my experience with milling grains, my favorite is gold wheat. It’s not as heavy as a hard red wheat, but still is high in protein. It makes a more golden loaf instead of a dark brown. Soft wheat is more for things like quick breads and muffins, and is really wonderful! I enjoy using it as a substitute for white flour. So much healthier AND tastier!

-Mary Jo
http://benotconformed.wordpress.com

Wheat Berries
Submitted by Anonymous
Hi Tammy!
I agree with Ginny, red berries make a much denser loaf than Montana White(sometimes also known as Prairie Gold because of it’s slightly golden color when ground). I have been grinding my own flour for about 5&1/2 years now and I use a mix of Montana white and Kamut or Spelt. Spelt will make an extremely light dough, almost like traditional white, best for cookies & pastries and Kamut is a larger grain but has a nuttier lighter flavor. Both of those grains can be traced back to biblical origins. A good idea may be to buy a small amout of different types and try combinations. Write them down so you know which one your family prefers. And just a note, after the grain has been ground, store in the freezer for optimum health, after 72 hours the nutritional value is just about diminished when left at room temperature.
And store the whole grain in a cool place so little critters (bugs) do not eat, they love it also! Hope this helps.
SuzeQ

Wheat grain
Submitted by Anonymous
I also mill my own grain and have found that buying grain through an organic/all-natural food co-op has worked the best for me. Buying in bulk saves money.
I use hard red spring wheat and hard white spring wheat (1/2 of each) to make 6 loaves at a time. I have recently tried Kamut, which is also very good!It is a very popular type of grain.
Golden 86 is also good.

Wheat Berries
Submitted by Anonymous
We have been making our own whole wheat bread for about 10 years now. Our family’s favorite wheat is the Montana Prairie Gold Wheat (aka Golden 86 ~ hard winter wheat). It makes such a beautiful light bread. I know some who prefer the red wheat as they prefer the flavor. To make the red wheat lighter, you can go half red and half white wheat. Or, you can add gluten to help lighten it up. We’ve also ordered Walton Wheat but the Montana Wheat seems to be cleaner from our experience.

Our favorite pans to bake whole wheat bread in are our cast iron skillets and dutch ovens. My husband’s late aunt, a great bread baker of old, told me 28 years ago that nothing beats cast iron for beautiful, round, light loaves of bread. Boy, was she right! You can see photos of our cast iron skillet bread at http://www.plymouthrockranch.com/Aug2007.html.

Laralee
http://www.PlymouthRockRanch.com
Recording the Faithfulness and Provision of God for Future Generations

Wheat
Submitted by Anonymous
We also prefer hard white winter wheat for making bread, due to the more “fluffy” texture. I don’t have an online source, though, preferring to buy local when available.

Cathy

reply
Where to buy bulk wheat
Submitted by Anonymous on Sun, 2007-12-16 20:17.

Our church buys in bulk twice a year for memebers who want to place orders - free shipping that way:) We order from http://waltonfeed.com/ and if you are wanting to place a large order, contact your nearest Church of Jesus Christ of Latter Day Saints to find out when they may be ordering again and see if you can place and order with theirs.
reply
Wheat
Submitted by Martha Artyomenko on Sun, 2007-12-16 15:41.

Hard Wheat is for bread making while soft wheat is for pastries and cookies etc.
Hard White wheat has a higher gluten content than Hard Red wheat making it much easier to make a 100% whole wheat loaf as long as your flour is fine, I have found. We live in MT and have used the Hard White wheat grown here for years. We have had great success with it and it is all I use for whole wheat flour.

It sounds fun to make bread in cast iron, they are my only frying pans, and I bake cornbread in them, but never have bread.
reply

Spelt flour does not have
Submitted by Anonymous on Sun, 2007-12-16 16:02.

Spelt flour does not have much gluten in it so be careful. I made bread with mostly spelt flour and it crumbled like crazy! Hey you have to make mistakes in order to learn! Tasted great but I made it into bread crumbs and croutons after the first loaf was gone! Now mostly HWW is the choice for me!
reply

Crisis Preparedness and the Public

by Phil Leggiere
Friday, 22 May 2009

Report suggests that America can learn much from Israeli example on public crisis preparedness.

http://www.hstoday.us/content/view/8632/128/

It’s a widely accepted truism in American politics that an engaged citizenry is the best defense. Yet, when it comes to emergency preparedness, the American public remains incredibly unengaged in the process, largely lacking both the knowledge and the opportunity to participate proactively and constructively.

A report titled Public Role and Engagement In Counterterrorism Efforts: Implications of Israeli Practices for the U.S., prepared for the U.S. Department of Homeland Security’s Office of Science and Technology by the Homeland Security Institute (a federally-funded research and development center which serves as the Department’s think tank) examines both why that is the case, and how study of Israeli citizen involvement in crisis response might help US preparedness and “social resilience” improve.

The study was co-authored by Dr. Sibel McGee (the principal investigator), Catherine Bott, Vikram Gupta, Kimberly Jones and Alex Karr. Published as a PDF document it has not yet been released on the web.

“The successful management of emergency situations,” according to the report, “ requires not only competent emergency response personnel and prudent and effective emergency plans by the local/state/federal government, but also a public that is equipped and empowered with knowledge and information.”

The report cites Israel as a primary example of a nation with an effective track record in motivating and maintaining public mobilization in support of counterterrorism efforts. A reflection of that success, the report suggests, is that “the level of public understanding of the terrorist threat and readiness for terror-induced emergencies is such that Israeli public has an impressive ability to bounce back from frequent terrorist attacks.”

To accomplish this, according to the report, the Israeli government pursues a comprehensive and diverse program to bolster a strong public resilience and utilizes it as a deliberate counterterrorism tool.

As the report describes it the Israeli government pursues a multi-facted strategy to inspire effective public participation in counterterrorism efforts.

“First,” it says, “ a comprehensive and extensive public education and awareness program on terrorism ensures public understanding of the threat, its serious consequences, and the need for readiness and response skills.”

“ Second,” the report adds, “ the public is educated on how to handle and report suspicious activity, persons, and vehicles and the public is treated as the true first responders and its ability to effectively handle emergencies is regularly tested through periodic training and drills.”

Finally, and perhaps most crucially, “the Israeli government’s risk communications with the public on terrorism-related issues are balanced, precise and honest. They also reflect adequate differentiation in the messaging in accordance with the audience and intent.” In the United States, on the other hand, within the official paradigm of homeland security, terrorism is subsumed under an “all-hazards” approach.

“Both the public and the government perceive counterterrorism primarily to be the responsibility of the government,” the report notes critically . “In official emergency management and security/counterterrorism programs, the term ‘the public’ appears to be frequently understood to mean only uniformed /official first responders. Thus, large parts of the public at large are excluded.”

As a consequence of these limitations, the report notes, the level of public participation in counterterrorism efforts and readiness programs for catastrophic incidents—both natural and manmade, including terrorism-related emergencies, is very low in the US.

The report recommends that DHS “champion greater understanding, in both the general public and within those responsible for homeland security, of the public‘s unique role in ensuring its own safety and homeland security.”

“ Emergency authorities, in particular,” it says, “ need to change their perceptions of the public from seeing them as victims to considering them as partners and force multipliers.

As a way to reinforce this understanding the report’s authors believe that DHS needs to support programs that inform, educate, train, and prepare the public to take a role in ensuring its own safety and security. The current all-hazards approach, despite its benefits, they argue, has an unintended consequence, terrorism-specific preparedness issues are not adequately understood and addressed.

“There is need for more systematic and comprehensive terrorism awareness and education programs in the United States that can highlight terrorism-specific risks and coping strategies,” they conclude.

The authors are aware that, given fundamental differences in social, cultural and political context between the US and Israel the challenges of galvanizing and sustaining high public participation in counterterror efforts will be unique.

“Given the perception that the terrorist threat to the United States is non-immediate,” they explain, “ the government will need to work creatively to overcome public apathy, and must increase preparedness for disasters in general and terrorism-related emergencies in particular.”

The sine qua non of any such effort, they say, is that DHS and other federal agencies involved in homeland security issues must improve information sharing internally and better coordinate their risk communications with the public. Further they must make it top priority to provide the public, particularly the more youthful segments of the population, with terrorism-related information, education, and training may prove useful in facilitating and maintaining public resilience as a long-term counterterrorism strategy.

http://www.tammysrecipes.com/whole_wheat_strawberry_shortcake

Deluxe Whole Wheat Strawberry Shortcake

Picture: Deluxe Whole Wheat Strawberry Shortcake

Description:

A light and fluffy whole wheat cake topped with whipped cream and fresh strawberries
Yield: 8 servings

Ingredients:

4 eggs, separated
3/4 cup sugar, divided*
1 cup whole wheat flour
1/3 cup water
1/4 cup oil
1 1/2 teaspoons baking powder
1/2 teaspoon vanilla extract
1 pound (about 2 cups) fresh strawberries, washed and sliced
1 cup whipping cream
1 tablespoons sugar
1/2 teaspoon vanilla
Instructions:

1. In a large bowl with electric mixer at high speed, beat egg whites until soft peaks form. Continue beating at high speed and add 1/4 cup sugar, about 2 tablespoonfuls at a time. Beat well after each addition, until sugar is completely dissolved and egg whites stand in stiff peaks.

2. In another mixing bowl, use an electric mixer to combine the egg yolks, flour, water, oil, baking powder, vanilla, and 1/2 cup of sugar. Using a rubber spatula, gently fold the flour mixture into the beaten egg whites until completely blended. Pour batter into a greased and floured 9-inch springform pan or two smaller round cake pans.

3. Bake cake at 325 degrees for about 40 minutes or until the top of the cake springs back when lightly touched with finger and cake tests done. Remove from oven and allow to cool completely before removing from pan. The cake will sink slightly as it cools.

4. Beat whipping cream in a chilled bowl on high until soft peaks form. Add a tablespoon of sugar and 1/2 teaspoon vanilla and continue beating until cream is stiff.

5. To serve, spread the whipped cream over the cake. Top with strawberries. Cut into slices and serve! Or, cut into slices and top each slice with whipped cream and strawberries just before serving.
Whole Wheat Strawberry Shortcake
Whole Wheat Strawberry Shortcake
I like to slice the cake in half (horizontally) and fill the middle with whipped cream!

Whole wheat strawberry shortcake
Additional Notes:

This recipe was originally passed to me from a friend, Sarah G. I have changed the directions somewhat. :)

*may use turbinado sugar if desired

If you want to use all-purpose (white) flour instead of whole wheat, use 1 1/8 cups of flour instead of 1 cup.

Before being baked...

Preparation Time: 35-40 minutes
Cooking Time: 40 minutes
Tammy’s Review:

This is a fabulous whole wheat strawberry shortcake! It doesn’t taste like the store-bought “strawberry shortcake”... I think it’s MUCH better!! It’s sweet and hearty, and of course, anything with strawberries and whipped cream is a real treat. This is one you won’t feel guilty about enjoying! My rating: 10/10.

http://www.tammysrecipes.com/rice_lasagna

Rice Lasagna
Picture: Rice Lasagna
Get original file (19KB)
Description:

Browned ground beef mixed with spaghetti sauce and freshly cooked rice, layered with cottage cheese and topped with cheddar before baking
Yield: 6-8 servings
Ingredients:

1 1/2 cups (uncooked) rice
1 pound ground beef
1/2 onion, chopped
1 clove garlic, minced
1/2 teaspoon salt
1/8 teaspoon pepper
1 teaspoon sugar
3 cups spaghetti sauce
2 cups cottage cheese
8 ounces (2 cups) shredded cheddar or mozzarella cheese*
Instructions:

1. Cook rice according to package instructions.

2. Brown ground beef with onion and garlic in a large skillet. Drain excess grease. Add salt, pepper, sugar, spaghetti sauce, and cooked rice. Stir well to combine.

3. In a medium-large casserole dish (can use a 9x13-inch dish or a casserole dish of equivalent size), put a layer of the rice mixture. Top with a layer of cottage cheese. Continue layering until dish is full. Top with shredded cheese.

4. Bake at 350 degrees for about an hour (baking time depends on depth of dish used), until hot and bubbly.
Rice Lasagna

Rice Lasagna
Additional Notes:

This recipe and photo were submitted by guest chef Emily K. She calls this “Lazy man’s lasagna” and says she loves it because “It’s easy, cheap, and very yummy!”

*Emily notes, “I have used both mozzarella and cheddar, but you could use anything. I must say though, that I prefer cheddar. It gives an extra zing!”
Preparation Time: 30 minutes
Cooking Time: 60 minutes

http://www.tammysrecipes.com/node/1510/print

Chicken Ceasar Wraps
Recipe Name: Chicken Ceasar Wraps
Picture: Chicken Ceasar Wraps
Get original file (22KB) [1]
Description:

Quick and easy tortilla wraps filled with chicken, melted pepperjack cheese, lettuce, and dressing
Yield: 4 servings
Ingredients:

4 large flour tortillas, any flavor
1 cup cooked cubed chicken
8 ounces (2 cups) shredded pepperjack cheese
8 cups (loosely measured) torn leaf lettuce, Romaine lettuce, or spinach (or a combination)
Ceasar salad dressing*
Instructions:

1. Lay tortillas on a large baking sheet. Sprinkle the chicken evenly over tortillas, topping with portions of the cheese. Bake at 375 degrees for about 6 minutes, or until cheese is completely melted. Alternately, you may use plates and microwave until cheese melts.

2. Remove from oven; top each tortilla with a portion of the lettuce, and add salad dressing as desired. Wrap burrito-style and serve.
Chicken Ceasar Wraps with spinach tortillas (photo by Ruth Visser)
Chicken Ceasar Wraps
Additional Notes:

This recipe was submitted by guest chef Ruth Visser. She notes that this is a “great quick and easy lunch”!
Preparation Time: 20 minutes

http://www.tammysrecipes.com/node/1510/print

Chicken Ceasar Wraps
Recipe Name: Chicken Ceasar Wraps
Picture: Chicken Ceasar Wraps
Get original file (22KB) [1]
Description:

Quick and easy tortilla wraps filled with chicken, melted pepperjack cheese, lettuce, and dressing
Yield: 4 servings
Ingredients:

This recipe was submitted by guest chef Ruth Visser. She notes that this is a “great quick and easy lunch”!
Preparation Time: 20 minutes

http://www.tammysrecipes.com/node/1436/print

Quick and Easy Breadsticks
Recipe Name: Quick and Easy Breadsticks
Picture: Quick and Easy Breadsticks
Get original file (26KB) [1]
Description:

Quick and simple buttery bread sticks — garlic or cinnamon recipe variations included!
Yield: 8 servings
Ingredients:

1/4 cup (1/2 stick) butter or margarine
1 tablespoon oil
3 cups flour (I use part whole wheat, part unbleached)
1 teaspoon salt
1 tablespoon baking powder
3/4-1 cup milk

**See additional notes for ingredients and instructions to make garlic breadsticks or cinnamon breadsticks from this recipe!
Instructions:

1. Preheat oven to 425 degrees. Place butter and oil in 9x13 pan and put in oven so butter melts as the oven heats up. Be careful not to let it burn!

2. Stir dry ingredients together, and gradually add milk, stirring until dough forms and leaves sides of bowl. I don’t bother to actually measure out the milk - just add it gradually until there’s enough.

3. Knead 5-6 times in bowl; place on floured countertop and roll out into 9x13-inch rectangle.

4. Lay dough in pre-heated 9x13-inch pan, atop the melted butter/oil. Cut into 1/2” strips. Bake at 425 degrees for 20 minutes.
Quick and Easy Bread Sticks

Quick and Easy Bread Sticks (garlic variation)

Additional Notes:

Variations:

Garlic Breadsticks (shown above)

1 + 1/2 teaspoon garlic powder
1 tablespoon parsley flakes
1/2 teaspoon salt

Add 1 teaspoon of the garlic powder and 1 tablespoon parsley flakes to the dough. Then, sprinkle 1/2 teaspoon garlic powder and 1/2 teaspoon salt in the melted butter before placing dough in the pan. Breadsticks may be sprinkled with parmesan cheese before baking.

Cinnamon Breadsticks (shown below)

1/4 cup sugar
1 teaspoon cinnamon

Mix sugar and cinnamon and sprinkle on top of breadsticks before baking. Tastes like cinnamon rolls!
Quick and Easy Bread Sticks (cinnamon variation)

This recipe and photos were submitted by guest chef Abigail Paul. She credits Maggie’s Buttery Bread Sticks [2] as the original recipe inspiration source. :)

Abigail notes, “I usually make one batch of garlic breadsticks and one of cinnamon - saves time to make two at once. The garlic ones are pretty much gone by the end of the meal, and we save the leftover cinnamon sticks for snacks or breakfast. Very tasty. :-D”
Preparation Time: 20 minutes
Cooking Time: 20 minutes

http://www.tammysrecipes.com/node/1651/print

Mushroom Lasagna
Recipe Name: Mushroom Lasagna
Picture: Mushroom Lasagna
Get original file (18KB) [1]
Description:

This recipe uses the usual noodles and cheeses that you would expect to use for everyday lasagna, but the sauce is white, rich, and buttery, and loaded with lots of sliced mushrooms!
Yield: 8 servings
Ingredients:

8 ounces lasagna noodles
1 pound sliced, fresh mushrooms
5 tablespoons butter
2 cloves garlic, minced
1/2 teaspoon salt
1 teaspoon lemon juice
1/4 cup plus 1 tablespoon all purpose flour
3 cups milk
1/2 cup chopped parsley, divided
15 ounces ricotta cheese
2 cups (8 ounces) shredded mozarella cheese
1/2 cup grated parmesan cheese
Instructions:

1. Cook lasagna noodles according to package directions; Drain well and set aside.

2. Saute mushrooms and garlic in melted butter in large skillet over medium heat, stirring constantly, until tender.

3. Stir in salt and lemon juice. Reduce heat to low. Add the flour, and cook for 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Add 1/3 cup parsley, stirring well.

4. Spread 1 cup of the mushroom mixture in a lightly greased 9x13-inch baking dish. Layer 1/3 of lasagna noodles over mushroom mixture. Spread 1/3 of mozzarella cheese over ricotta cheese. Spread 1 cup of mushroom mixture over mozzarella cheese. Sprinkly with 1/3 of parmesan cheese. Repeat layers twice. Sprinkle with remaining parsley.

5. Cover and bake at 350 degrees for 30 minutes or until lasagna is hot and bubbly. Let stand for 10 minutes before serving.

Mushroom Lasagna
Additional Notes:

This recipe and photos were submitted by guest chef Bethany Kerr.

She writes, “If you are a mushroom lover, you will absolutely adore this dish! It is a different way to make lasagna (much different than what we usually prepare), and the taste is incredible!”

Original recipe from “America’s Best Recipes” cookbook. Directions and photos are property of Bethany Kerr.
Preparation Time: 30-45 minutes
Cooking Time: 30 minutes + 10 minutes standing

http://www.tammysrecipes.com/node/2195/print

Italian Cream Cheese Chicken over Pasta
Recipe Name: Italian Cream Cheese Chicken over Pasta
Picture: Italian Cream Cheese Chicken over Pasta
Get original file (27KB) [1]
Description:

Italian-seasoned chicken and red pepper over linguine, topped with a cream cheese sauce
Yield: 4-6 servings
Ingredients:

4 boneless skinless chicken breast halves (about 1.25 pounds), cut into strips or bite-sized chunks
1 medium red bell pepper, cut into strips
1/4 cup sliced green onions
1 teaspoon Italian seasoning
1/2 teaspoon salt
2 tablespoons butter
2 tablespoons apple juice, divided
1 package (8 ounces) cream cheese, cubed
1/2 cup milk
8 ounces linguine, cooked according to package instructions, and drained
Parmesan cheese, for serving (optional)
Additional Italian seasoning or chopped green onions, for garnish
Instructions:

1. In a medium-large skillet, cook chicken, vegetables, and seasonings in butter over medium heat for about 10-15 minutes, or until chicken is cooked through, stirring occasionally. Add one tablespoon of the apple juice; simmer five minutes.

2. In a small saucepan over low heat, stir together the cream cheese, milk, and remaining one tablespoon apple juice until smooth.

3. Place hot linguine on serving platter; top with chicken mixture and cream cheese sauce. Sprinkle with Parmesan cheese and garnish if desired. Enjoy!
Italian Cream Cheese Chicken over Pasta

Italian Cream Cheese Chicken over Pasta

Italian cream cheese chicken over pasta
Additional Notes:

This recipe was submitted to tammysrecipes.com by guest chef Erin S. Photos are property of tammysrecipes.com. :)
Preparation Time: 35 minutes
Tammy’s Review:

This is a delicious chicken and pasta recipe! Reading through the list of ingredients, it seems simple, but the taste is fabulous! It’s easy to make, and if you’re a pasta/sauce/chicken fan, then you’ll love this!! :)

I didn’t have green onions, so I substituted regular onions, thinly sliced. It worked great. I did toss in some dried green onions with the chicken, too. And, as you can see from the photos, I have made this with bell peppers that weren’t red, and it was still tasty... though I do think red are the best. Oh, and one last thing — I couldn’t really taste the apple juice much, so I’m guessing if I didn’t have apple juice, I would just use water. :)

My rating: 10/10

http://www.tammysrecipes.com/node/315/print

Italian Cheese Bread
Recipe Name: Italian Cheese Bread
Picture: Italian Cheese Bread
Get original file (49KB) [1]
Description:

Homemade Italian bread topped with herbs, parmesan cheese, and mozzarella cheese
Yield: 12 slices
Ingredients:

Bread:

2-1/2 cups all-purpose flour or bread flour
1 teaspoon salt
1 teaspoon sugar
1 tablespoon active dry yeast (can use instant)
1 cup warm water (120*F)
1 tablespoon vegetable oil

Topping:

1/4 cup prepared Italian salad dressing*
1/8 tsp salt
1/4 tsp garlic powder
1/4 tsp ground oregano
1/4 tsp dried thyme
Dash peper
1-2 tablespoons grated Parmesan cheese
1 cup shredded mozzarella cheese

Instructions:

1. In a bowl, combine the first four ingredients.

2. Combine water and oil; add to flour mixture. Add additional flour if needed to form a soft dough. Turn onto a floured surface; knead for 1-2 minutes or until smooth and elastic.

3. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place for 20 minutes. (Optional: if in a hurry, just skip this rise.)

4. Punch the dough down; place on a greased 16” pizza pan and pat into a 16” circle. Brush with salad dressing (I use the back of a spoon).

5. Combine the seasonings; sprinkle over top. Sprinkle with cheeses.

6. For a fluffier cheese bread (our preference), at this point, allow the bread to rest for 15 minutes or so. If you’re in a hurry, just skip this rise. (The bread will rise while it bakes, too.)

7. Pre-heat the oven to 450*F. Bake for 11-15 minutes or until golden brown. See additional notes for baking tips!

8. Slice into 12 slices. Serve warm.
Italian Cheese Bread... so delicious!!

Italian Cheese Braed

Easy lasagna
Italian Cheese Bread, served with Easy Lasagna [1]
Additional Notes:

*Ranch dressing can be substituted for Italian dressing if you want a little different taste or need to make a substitute.

This recipe was submitted by guest chef Lindsey Sorgard!

Baking tips for this cheesy bread:

If using a thinner or darker (like non-stick) pan, bake on top rack in oven. This will allow the top to get browned at the same rate that the crust gets browned!

If using a thicker/heavier and lighter colored (metal) pan, bake on bottom rack of oven, to ensure that the crust fully bakes.

If the crust is getting dark but the top isn’t browned, move the pan to the top shelf for the final few minutes.

This cheesy bread is a fabulous! Once I figured out exactly which rack to bake this on for my oven/pans, I got it down to a science — 11 minutes at 450*F on the top rack, every time — it’s perfect!
Preparation Time: 25 minutes + 20 minutes rising time
Cooking Time: 15 minutes
Tammy’s Review:

This stuff is THE BEST. Easy. Yummy. Affordable (when you buy the flour in 50-pound bags and the cheese in 5-pound bags at Costco, yay!). We love it and have served it to soooo many people who all love it too!

http://www.tammysrecipes.com/node/801/print

Meatza Pie
Recipe Name: Meatza Pie
Picture: Meatza Pie
Get original file (20KB) [1]
Description:

Seasoned ground beef topped with spaghetti sauce, cheese and oregano, baked in a pie plate
Yield: 6 servings
Ingredients:

1 pound ground beef (leaner is best)
1/2 teaspoon garlic salt
1/2 cup dry cracker crumbs
1/2 cup evaporated milk
1/3 cup spaghetti or pizza sauce
green pepper slices, for topping
shredded cheese (mozzarella), for topping
1/4 teaspoon oregano
Instructions:

1. Mix together the hamburger, garlic salt, cracker crumbs, and evaporated milk and spread the mixture evenly in a 9-inch pie pan, running up the sides just slightly.

2. Spread the spaghetti sauce on top. Sprinkle toppings on top. Top with the oregano. Bake at 375 degrees for 30 minutes or until done. Drain any excess grease from pan before cutting into wedges and serving.
Additional Notes:

This recipe and photo was submitted by guest chef Linda F.!
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Tammy’s Review:

My mom has made this for years! It’s a simple baked main meat dish, and goes well with some garlic bread, veggies, and a lettuce salad. This “Meatza Pie” is a nice change of pace from regular meatloaf! You can vary the toppings to suit your tastes (add black olives, add pepperoni, add sliced onions, etc.) like you would do for pizza toppings! :) My rating: 8.5/10

http://www.tammysrecipes.com/node/800/print

Cornmeal Crescent Rolls
Recipe Name: Cornmeal Crescent Rolls
Picture: Cornmeal Crescent Rolls
Get original file (16KB) [1]
Description:

Light and fluffy cornmeal crescent-shaped rolls, brushed with butter and sprinkled with cornmeal before baking
Yield: 32 rolls
Ingredients:

1 package (or 1 Tablespoon) dry yeast
1/2 cup warm water (105- 115 degrees)
1 1/2 cup lukewarm milk (scalded, then cooled)
1 cup cornmeal
1/2 cup sugar
1/2 cup butter or margarine, softened
2 eggs, slightly beaten
2 teaspoons salt
5 3/4 to 6 1/4 cups all-purpose flour
Cornmeal
Softened butter
Instructions:

1. Dissolve yeast in warm water. Stir in milk, 1 cup cornmeal, the sugar, 1/2 cup butter, the eggs, salt, and 2 cups of the flour. Mix until smooth. Keep adding flour until a smooth, non-sticky dough forms; knead.

2. Place in a greased bowl; turn greased side up. Cover, let rise in warm place until double.

3. Grease 2 baking sheets; sprinkle with cornmeal. Punch down dough; divide in half. Roll into a 12 inch circle. Spread with softened butter and sprinkle with cornmeal; cut each circle into 16 wedges (I use a pizza cutter for this).
Cornmeal crescent rolls, waiting to be rolled

4. Roll up each wedge, beginning at rounded side. Place with points down on baking sheets. Cover; let rise until double. Heat over to 400 degrees. Brush crescents lightly with melted butter; sprinkle with cornmeal. Bake for 15-20 minutes or until golden brown.
Cornmeal crescent rolls, ready to be baked
Additional Notes:

This recipe and photo was submitted by guest chef Linda F.!

These rolls go really great with a dish like spaghetti or lasagna. They are a yellow-tinted bread that just has an amazing flavor. I prefer them with butter. They’re really easy to warm up as leftovers, too- I like to warm them up in the oven (wrapped in foil, about 15 minutes at 350 degrees).

This recipe was originally passed to us from Candy K. of WA, back in 1998 or so. We’ve made them hundreds of times and they’re a real family favorite!!
Preparation Time: 45 minutes (plus rising time) — allow plenty of time
Cooking Time: 15-20 minutes
Tammy’s Review:

These rolls are really, really good! They are a little bit of work to make (since they need to be rolled, spread with butter, sprinkled with cornmeal, etc.) but they add a wonderful extra-fancy gourmet touch to a nice dinner. Besides looking pretty, they taste just WONDERFUL!! My rating: 10/10

Average vote based on 2 reviews.
10
out of 10

http://www.tammysrecipes.com/node/842/print

Homemade Beef Pepperoni
Recipe Name: Homemade Beef Pepperoni
Picture: Homemade Beef Pepperoni
Get original file (27KB) [1]
Description:

This beef pepperoni is a flavorful homemade cured meat, on the dry side, formed into rolls, baked, and sliced
Yield: 5 lbs (or 5 rolls)
Ingredients:

5 pounds lean ground beef
5 heaping teaspoons of Morton’s “Tender Quick” curing salt
2 1/2 heaping teaspoons of mustard seed
1 teaspoon ground pepper
2 1/2 teaspoons garlic salt
1/2 teaspoon cayenne pepper
Instructions:

Day 1: Mix all the ingredients and knead well. Refrigerate in sealed container (or air-tight with plastic wrap).

Day 2: Knead again; cover and continue refrigerating.

Day 3: Form meat into four rolls. Place rolls on an oven grill pan or wire rack; place the grill/rack on/inside a cookie sheet, so excess fat can drip. Bake 7 hours at 150 degrees. Turn rolls 45 degrees every 2 hours.

Store in the fridge or freezer.
Homemade Beef Pepperoni
Additional Notes:

This recipe and photos were submitted by guest chef Anne Jisca!

She writes, “Tastes great on pizza, as well as crackers and/or sandwiches! It sounds like a lot of work, but it really isn’t that hard!”
Preparation Time: Day 1: 30 min; Day 2: 5 min; Day 3: 10 min
Cooking Time: 7 hours

http://www.tammysrecipes.com/node/564/print

Enchilada Casserole
Recipe Name: Enchilada Casserole
Picture: Enchilada Casserole
Get original file (21KB) [1]
Description:

Flour tortillas filled with meat, rice, and cheese, folded and topped with enchilada sauce before being baked
Yield: 6 large servings
Ingredients:

1 can refried beans (or about 1 1/2 cups homemade refried beans)
1/3 cup rice, cooked with 1/2 cup water according to package instructions (1 cup cooked rice total)
12 ounces cheese, shredded (3 cups shredded)
3/4 cup chicken or beef*
6 large flour tortillas
1 can (15 oz.) enchilada sauce
1 can cream of chicken soup (or about 1 1/2 cups homemade cream of chicken soup)
sour cream, for serving
Instructions:

1. Spread each tortilla with refried beans, using all of the beans evenly.

2. In mixing bowl, combine the rice, 2 cups of the cheese, and the meat. Spoon the filling mixture evenly onto tortillas as one would for burrito filling (down the center). Fold tortillas around filling, tucking the ends (like burritos).

3. Spread a little enchilada sauce in the bottom of a greased 9 x 13 baking dish. Lay folded tortillas in bottom. Sprinkle the remaining 1 cup of cheese on top.

4. Warm the remaining enchilada sauce with the cream soup, stirring to remove lumps. Pour over casserole and bake at 350 degrees for about 40 minutes, until hot and bubbly. Serve with sour cream.
Enchilada Casserole
Additional Notes:

*For chicken, I use cooked cubed chicken (usually leftover chicken, chopped up). For beef, I use leftover taco meat or fry up some meat like I would for taco salad. (Fry meat with green pepper, onion, and garlic; drain grease; season with cumin, chili powder, hot sauce, pepper, and salt.)

This recipe is from guest chef Judee L. who created this recipe which is a favorite with her family, and often-requested!
Preparation Time: 20-35 minutes
Cooking Time: 40 minutes
Tammy’s Review:

I love this easy enchilada casserole recipe! I first tried it a few years ago when my mother-in-law made it for us. I asked for her recipe, and have been making it ever since! It’s fun to assemble, and great for making in advance (just bake when needed)! It’s also a great use of leftover beef or chicken meat. My rating: 10/10

http://www.tammysrecipes.com/node/2099/print

New Year’s Apple Challah
Recipe Name: New Year’s Apple Challah
Picture: New Year’s Apple Challah
Get original file (30KB) [1]
Description:

A sweet bread with apples and cinnamon throughout, baked in a circular “loaf”
Yield: 1 huge loaf
Ingredients:

Dough ingredients:

1 cup warm water (110 degrees F)
1/2 cup sugar
1/2 cup oil or melted butter
2 eggs
2 teaspoons vanilla
2 1/2 teaspoons salt
1/2 teaspoon cinnamon
2 tablespoons dry yeast
5 to 6 cups flour

Apple filling:

3 cups coarsely chopped apples
1/2 cup sugar
1 tablespoon cinnamon
1 tablespoon lemon juice (skip if apples are tart)

Egg wash:

1 beaten egg
1 teaspoon sugar
Coarse sugar, for sprinkling — optional
Instructions:

1. In a large mixing bowl, combine the first seven dough ingredients, in order listed. Stir in a cup or two of the flour, then add yeast.

2. Add enough additional flour to equal about 5 cups, and stir/knead into a smooth dough, adding additional flour if needed. Knead dough for 8-10 minutes. Shape into a ball, place in a greased bowl, cover, and let rise in a warm place until doubled, about 45-60 minutes.

3. Place apple filling ingredients in a medium bowl and toss to coat. Set aside.
Roll out the dough and spread apples over it

4. Punch down the risen dough, kneading to remove excess air bubbles. On a lightly-floured surgace, roll the dough into a large round, about 1/2-inch thick. Spread apple mixture over the dough.
Fold the apples into the dough...

5. Fold the edges of the dough over the apples and continue to fold/roll the dough to make one big lump with the filling enclosed. Let rest 5 minutes.

6. Grease a 10-inch springform pan. Place springform pan on a large cookie sheet (to catch any leaks during rising/baking).
Put chunks of dough into the pan...

7. Now, this part gets messy. Using a sharp knife (I use a serrated one), cut off chunks of the dough and place them in the prepared pan. You should end up with 15-20 chunks of dough (though a particular number doesn’t matter). The apple pieces should be randomly dispersed throughout the dough chunks. Sprinkle with any escaped apple pieces.
Ready to rise again...

8. Combine the egg and sugar, and then dab the egg wash over the top of the dough. Sprinkle with coarse sugar if desired. Cover gently with a piece of plastic wrap and place pan in a warm location to rise.

9. When dough has almost doubled in size, pre-heat oven to 350 degrees and then place baking sheet/springform in the middle of the oven (remove the piece of plastic wrap first, of course!!!) to bake for 45-55 minutes or until done. When I make this, usually the edges of the top get well-browned before the middle is cooked. So, after about 25-30 minutes, I cover the darker areas loosely with foil — sometimes forming a large loose “ring” of foil (with no foil in the middle) to lay on top.

10. When challah is done, remove from the oven and cool in the pan for 10 minutes. Turn out of pan onto a cooling rack and cover with a clean towel until completely cool.
New Year’s Apple Challah
New Year’s Apple Challah
Additional Notes:

This recipe was passed to me from a friend, Cheryl O. I believe it is originally from a Jewish cookbook. The instructions and photos are my own. :)
Preparation Time: 1 hour (plus rising time)
Cooking Time: 45-55 minutes or longer
Tammy’s Review:

This is a delicious sweet challah bread with chunks of apples. It makes a great snack just plain, but we also like to toast chunks of it in our toaster oven and put butter or cream cheese frosting on them.

This recipe looks long (and probably sounds complicated!) but it’s actually not too difficult and is fun to make. Plus, the end result is a beautiful big loaf of apple challah! Yummy! :) My rating: 10/10.

http://www.tammysrecipes.com/node/362/print

Incredibly Easy Taco Pie
Recipe Name: Incredibly Easy Taco Pie
Picture: Incredibly Easy Taco Pie
Get original file (18KB) [1]
Description:

A spicy taco meat casserole surrounded by cheesy soft breading, topped with sour cream, lettuce, cheese, tomatoes, and green peppers
Yield: 8-10 servings
Ingredients:

Meat:

2 pounds ground chuck
2 large onions, chopped
1 cup chopped green pepper
1 clove minced garlic
2 teaspoons cumin
1 Tablespoon chili powder
1/4 teaspoon black pepper
1/2 teaspoon salt
Tapatio or other hot sauce, to taste

Filling:

2 1/2 cups shredded cheddar cheese
2 cups original Bisquick mix
2 cups milk
4 eggs
1 Tablespoon Tapatio hot sauce or hot sauce of your choice

Toppings:

2 cups shredded cheddar cheese
2 cups sour cream
4 cups shredded or thinly sliced Iceberg lettuce
1 cup diced tomato
diced bell peppers or green onions, optional
Instructions:

1. Fry beef with onion, pepper and garlic. Drain grease. Add cumin, chili powder, pepper, salt, and hot sauce.

2. Grease a 9 x 13 inch baking dish. Spread meat in bottom of dish. Spread 2 1/2 cups shredded cheddar cheese over beef.

3. In mixing bowl, whisk together the Bisquick, milk, eggs, and hot sauce. Pour over cheese.

4. Bake at 400 degrees for 40-50 minutes, or until fork inserted into the center comes out clean. Cover loosely with foil after about 25 minutes, to prevent over-browning. If desired, sprinkle top with cheese during final 10 minutes of baking time.

5. When casserole is finished baking, cut into pieces. Spread a layer of sour cream on top. Sprinkle shredded lettuce, cheese, tomatoes and bell peppers (optional) on top.
Incredibly Easy Taco Pie
Additional Notes:

This recipe was created and submitted by guest chef Judee L. She notes that if you wish to conserve on the cheese, leave out the cheese between the layers of meat and Bisquick. Instead, sprinkle cheese on top about 10 minutes before the taco pie is finished baking.
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Tammy’s Review:

I really like this dish. It was created by my mother-in-law, Judee, and I had it for the first time when she visited earlier this year. It’s so easy to make, and really tasty! It’s almost like eating a chalupa casserole... or a soft taco casserole... but less mess, because you can just use a fork to eat it. :) We like ours fairly spicy. The sour cream on top really complements the other textures and flavors... so don’t skip it!! :) If you need a quick and affordable dish to feed a large number of people... or even a way to use up leftover taco meat, this is your recipe!! My rating: 10/10.

http://www.tammysrecipes.com/node/392/print

Dutch Cheese Patties
Recipe Name: Dutch Cheese Patties
Picture: Dutch Cheese Patties
Get original file (19KB) [1]
Description:

A crispy baked homemade seasoned patty of eggs, cottage cheese, oats, and wheat germ
Yield: about 20 patties
Ingredients:

3 eggs
1/2 cup cottage cheese
1/2 cup quick oats
3 Tablespoons wheat germ
1 Tablespoons food yeast (also called nutritional yeast)*
1 envelope Lipton’s onion soup mix (you can uses any brand of soup mix)
1 teaspoon thyme
cream of celery or mushroom soup, for serving
Instructions:

1. Combine all ingredients. Form into patties.

2. Bake at 350 degrees for about 10 minutes each side.

3. Serve with celery or mushroom soup poured over them.
Dutch Cheese Patties
Additional Notes:

*Find out more about food yeast here. [1]

This recipe and photos were submitted by guest chef Tanya Luscombe. She writes, “I usually make 4 recipes and then freeze them so I have them on hand for a quick meal. I serve these with either rice or potatoes. These can also be served with pasta noodles. Served with veggies and a salad makes for a yummy meal!”
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Tammy’s Review:

These patties are fun to make, easy, and very tasty and filling. I served ours with homemade chicken-flavored white gravy on top rather than the cream soup the recipe calls for. It was really good! Definitely a recipe I’ll be keeping in mind for a quick lunch or snack. Yehoshua (2) loved the “cookies” he got to eat for dinner! :D My rating: 9/10

Average vote based on 4 reviews.
9
out of 10
User Reviews
9
out of 10

Pretty good
“Using what I have”, I substituted 3 T Parmesan cheese and 1 T flour for the wheat germ and yeast. I whirled the cottage cheese in my mini chopper, too. I also ended up letting this sit in the fridge for a day and a half as I didn’t make them as soon as I thought. I didn’t form patties with them, it was more like drop biscuits. Hubby and his best friend both took extra helpings, I thought they were OK. I served them with Tammy’s cream of chicken soup recipe. :>)

by Nettacow [1] on Sat, 2008-02-23 22:20
9
out of 10

Nice surprise!
As always, I am looking for easy, yummy, cheap and healthy meals. This one fit the bill. I am very much a meat eater but since meat takes up so much of our grocery bill I thought I would try to learn how to make some vegetarian meals. It turned out great! My husband and son both loved it. After mixing everything together it seemed quite liquidy(is that a word?). I didn’t know if I would be able to make it into patties so I added at least another half cup of oats and more cottage cheese. I didn’t know how it would turn out but it was just fine. I served mine with pasta and homemade cream of chicken/mushroom sauce. Definitely will make it again!

by Debra P. [1] on Mon, 2007-02-19 14:09
9
out of 10

Tanya’s review
I agree these patties are simple to make. Very handy to have on hand for a quick meal. Tasty when serve with rice, potatoes or pasta. Always enjoyed by my guests!

by Lilyofthevalley [1] on Sat, 2006-07-29 20:17

http://www.tammysrecipes.com/node/73/print

Chicken Lo Mein
Recipe Name: Chicken Lo Mein
Picture: Chicken Lo Mein
Get original file (21KB) [1]
Description:

Chicken and snow peas, seasoned and stirred with pasta
Yield: 4 servings
Ingredients:

1 Tbsp. cornstartch
1 tsp. ginger
1/4 c. reduced sodium soy sauce
2 boneless, skinless chicken breasts
1 pkg. chicken bouillion
1/2 c. hot water
6 oz. uncooked spaghetti
2/3 c. fresh mushrooms, sliced*
2/3 c. fresh snow peas
2 Tbsp. olive oil, divided
2 tsp. sesame oil
Instructions:

1. Combine cornstartch, ginger and soy sauce in small bowl. Cut chicken into strips; add to soy sauce. Set aside.

2. Cook spaghetti according to package directions.

3. In a large skillet, saute mushrooms and peas in 1 Tbsp. oil for about 4 minutes. (Vegetables should still be slightly crisp.) Remove to seperate bowl and set aside.

4. In the same pan fry chicken mixture until chicken is cooked. Dissolve bouillon in hot water, add to chicken mixture. Cook and stir 1 - 2 minutes or until thickened. Add mushrooms and peas.

5. Drain spaghetti, add to skillet along with sesame oil. Cook 1 - 2 more minutes, stirring often, until hot through.
Chicken lo mein; photo by Ruth Visser
Additional Notes:

This is a recipe submitted by guest chef Ruth Visser. She writes, “Though I love cooking ethnic food, this was my first experiment with Chinese. It turned out delicious and is fairly quick and easy to make. I would rate this recipe about a nine.”

*Note from Tammy: Joshua and I don’t eat mushrooms, so I would substitute onions here.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Tammy’s Review:

I thought this was a good dish (I like chicken and snow peas, for one!) but it seemed to lack flavor. Or maybe it’s just that I don’t particularly like ginger and soy sauce well enough to want them to be basically the only flavoring I could taste. :) I think next time I would cut down on the ginger, and maybe try to find another spice to add. Good recipe, but not super spicy or flavorful in my opinion. :) 7/10

Average vote based on 3 reviews.
8.3
out of 10
User Reviews
9
out of 10

chicken lo mein
It is very difficult to find good Chinese recipes, but this one was exceptional. I did add garlic to it, only because we add garlic to everything short of peanut butter sandwiches. The sesame oil added wonderful flavor. My husband and I really enjoyed this meal, and my picky young son kept saying, “This chicken is SO good!”

by Sheri [1] on Sat, 2006-07-29 20:54
7
out of 10

Good, but not as flavorful as I was expecting
Please see the recipe above for my complete review! Thanks! ~Tammy

by Tammy [1] on Wed, 2006-07-05 21:12
9
out of 10

My rating
My husband and I both really liked this recipe. I liked the fact that it was quick and easy to prepare and looked colorful with the snap peas. The sesame oil gives it a lot of flavor, so don’t skip it! (Sesame oil is available in the ethnic food section of most grocery stores. )

by Ruth [1] on Mon, 2006-07-03 22:19

Trifle
Recipe Name: Trifle
Picture: Trifle
Get original file (19KB) [1]
Description:

Fluffy angel food cake surrounded by whipped cream and fruit
Yield: 14 servings
Ingredients:

1 can (14 oz.) sweetened condensed milk
1 carton (8oz.) lemon yogurt
1/3 cup lemon juice
2 teaspoons grated lemon peel
2 cups whipped topping
1 angel food cake (10 inches) cut into 1-inch cubes
2 cups fresh strawberries
1/2 cup flaked coconut, toasted
Instructions:

1. In a bowl combine first four ingredients. Fold in whipped topping.

2. Place half the cake cubes in a trifle bowl or 2 qt. serving bowl. Top with half of the lemon mixture.

3. Repeat layers. Top with strawberries. Garnish with coconut. Store in refrigerator.
Trifle; photo by Olivia McEntire
Additional Notes:

This recipe and photos were submitted by guest chef Olivia McEntire! She writes, “This is so yummy! Perfect for summer too, because it’s chilled and light.”
Preparation Time: 20 minutes

Average vote based on 1 review.
10
out of 10
User Reviews
10
out of 10

Perfect!
Light and creamy and very tasty. Quick and easy to make too. Doesn’t get better than that!

by Babette [1] on Fri, 2006-07-21 19:56
Source URL:
http://www.tammysrecipes.com/trifle

Links:
[1] http://www.tammysrecipes.com/files/trifleban.jpg

[She also has pages of coupons, refunds, rebates and freebies]

http://missysthrifty.blogspot.com/2009/04/pineapple-cookies.html

Pineapple cookies:

1 cup shortening
1 1/2 cup sugar
2 eggs
1 tsp Lemon juice
3 1/2 cup flour
1 tsp baking soda
1 tsp salt
1 8 oz can crushed pineapple (un drained)

Cream shortening and sugar, add remaining ingredients drop by tsp full onto a cookie sheet. Bake at 350 for 10 to 12 minutes or until brown.

[granny would add nutmeg...]

http://missysthrifty.blogspot.com/search/label/Recipes

Chicken Rub: for Rotisserie Chicken

1 tsp. Cummin
1 Tbsp. chili powder
1 Tbsp. kosher salt
1 tsp. Oregano
2 tsp. garlic powder
2 tsp. onion powder
1 Tbsp. paprika
1/4 cup brown sugar

Monkey Munch

9 cups chex (wheat, corn, any kind you want)
1 cup semi sweet chocolate chips
1/2 cup peanut butter
1 teaspoon vanilla
1/4 cup butter
1 1/2 cups powdered sugar

In a large mixing bowl pour in cereal and set aside
in microwavable bowl combine chocolate chips, peanut butter, and butter microwave on high 1 minute. Stir, microwave 30 seconds longer or until mixture is smooth. Stir in vanilla, pour mixture over cereal stirring until evenly coated. Then pour in gallon ziplock bag. Add powdered sugar and seal bag, shake until all is well coated. Then spread out on wax paper to cool.

I love salad, I could eat it everyday. I usually do in the summer time. My children refuse to eat salad dressing bought at the grocery store (hubby & I are not that picky). They turn their little nose’s up at it if its not homemade.
Here are their favorites:

Ranch Dressing
1 cup Mayo
1 cup buttermilk
2 tbs finely chopped green onions (top’s only)
1/4 tsp onion powder
2 tsp minced parsley
1/4 tsp garlic powder
1/4 tsp paprika
1/8 tsp cayenne pepper
salt & pepper to taste
mix all together it makes 2 cups if you want some more zing to it add more cayenne pepper

Thousand Island Dressing
3/4 cup mayo
1tbsp sweet pickle relish
2 tbsp ketchup
2 tbsp finely chopped bell pepper
2 tbsp finely chopped onion
1 tbsp lemon juice
1/2 tsp sugar
1/4 tsp Worcester’s sauce
1 hard boiled egg finely chopped
combine all ingredients except egg mix well add egg last

French Dressing
2/3 cup ketchup
2/3 cup veg oil
1/2 red wine vinegar
2 tsp minced garlic
2 tbsp minced onion
sugar to taste

http://ahighandnoblecalling.com/2009/04/26/southwestern-rice-salad/

This recipe was passed onto me by a friend and it is absolutely one of my favorites! Anything with corn and black beans ranks high on my list, and this dish has all that and one of my favorite spices: cumin!

It makes a large bowl full and is a quick and easy summer recipe. This recipe is adapted from Taste Of Home, and originally called for all of the veggies to be sauteed, but I like it better when they are raw and fresh. It makes it crispier, healthier and keeps your kitchen cool on a hot day!

Southwestern Rice Salad

2/3 cup cooked Brown rice

3/4 cup chopped green pepper

1/2 cup of chopped red onion

1 cup chopped medium carrot

3 garlic cloves, minced

1 16 oz package of frozen corn (thawed)

1 15 oz can of black beans (rinsed and drained)

2 medium plum tomatoes chopped

1 cup salted peanuts (or chickpeas)

1/3 cup of lemon juice

1/2- 1 1/2 tsp cayenne pepper to taste

1/2 tsp ground cumin

Optional: 1 Tbsp of flax seed oil

1. Chop up the veggies an put them into a bowl

ricesalad32.. Add the corn and black beans and the peanuts (or chickpeas)and cumin, then mix all together.

ricesalad23. Add the lemon juice, cayenne and cumin and flax seed oil and mix well.

ricesalad14. Add the rice and mix well. Cover and refrigerate for atleast 4 hours for the flavors to meld together.

ricesalad45. Enjoy!

There you have it, a yummy, healthy summer salad! Grill some chicken, slice some watermelon and make up some homemade lemonade for a great summer meal!