Weekly Roundup - Living On Nothing Edition [Survival Today

Fantastic photo, thanks for sharing it.

You can almost feel his thought waves....

Paint balls, LOL, what a mess.

Hope you are well and happy.

1. Spicy Dipping Sauce
Posted by: “~*Piper*~”

Spicy Dipping Sauce
1/2 cup

1/2 cup mayonnaise
2 tsps. ketchup
2-3 tblsps. cream-style horseradish
1/4 tsp. paprika
1/4 tsp. salt
1/4 tsp. dried oregano
1/8 tsp. cayenne pepper
Dash ground black pepper

Combine all ingredients in a small bowl.
Keep the sauce covered in the refrigerator until needed.

http://groups.yahoo.com/group/a-little-bit-of_everything/
Ask me about my new group!

~*Piper*~

________________________________________________________________________
2. Spicy Garlic Chicken Pizza
Posted by: “~*Piper*~”

Spicy Garlic Chicken Pizza
6-8 servings

4 boneless, skinless chicken breast halves
1/2 c. green onions
3 cloves minced or 1 1/2 tsp. prepared garlic
4 tblsp. soy sauce
4 tblsp. rice wine vinegar
2 tblsp. olive oil and 1 tsp. olive oil
1 tsp. crushed red pepper
1/2 tsp. black pepper
1 tsp. cornstarch
1 Italian pizza bread shell
1/2 c. Monterey Jack cheese
1/2 c. mozarella cheese
2 tblsp. pine nuts

Brown chicken and cut into 1/2 strips. Combine 1/2 of the green onions and all of the garlic, soy sauce and vinegar with 2 tblsp. olive oil and red and black peppers. Add chicken; marinade for 30 mins. at room temperature.
Drain and reserve marinade. Heat remaining oil and add cornstarch to marinade; heat in skillet until thick and bubbly. Spread marinade and chicken over the pizza shell. Add pine nuts, cheese and remaining green onions. Bake at 400 degrees for 12 mins.

http://groups.yahoo.com/group/a-little-bit-of_everything/
Ask me about my new group!

~*Piper*~

This is another great group owned by *~Tamara~*

——————————————————————————————————— To visit your group on the web, go to:
http://groups.yahoo.com/group/Simply-Spicy/

http://www.nancyskitchen.com/recipesjuly2010/recipes-jul-26-2010.html

Cream of Mushroom Soup

2 Tablespoons butter
2 Tablespoons finely minced shallots
1 pound sliced mushrooms
4 Tablespoons flour
1 quart chicken broth
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup half & half
1/4 cup sherry

Melt butter in a 4 quart saucepan, add the shallots and soften, add
mushrooms and sauté over high heat, stirring often for 10 minutes.
Stir in flour and add the broth, salt and pepper. Bring to a full boil,
reduce heat and simmer partly covered 45 minutes. Add the cream, remove
from the heat, stir in sherry and serve.
Marti in OR

Daily Newsletter Archives
http://www.nancyskitchen.com/

——————————————————————————————————— To visit your group on the web, go to:
http://groups.yahoo.com/group/recipes-exchange/

1. Asian Spice Tofu Dressing
Posted by: “~*Piper*~”

Asian Spice Tofu Dressing

8 ounces tofu — preferably silken
2 tablespoons chopped scallion — white part, minced
1 garlic clove — to 2 cloves
2 teaspoons minced ginger
1 serrano pepper — or jalapeno chilies, minced, or 1/2 teaspoon of favorite hot sauce
2 tablespoons rice wine vinegar
2 tablespoons mirin
2 tablespoons reduced-sodium soy sauce — or tamari
1 tablespoon sugar — or maple syrup (2 tablespoons if using white wine instead of mirin)
1 teaspoon Asian sesame oil
1/4 cup vegetable stock — or water, or as needed
salt and freshly ground black pepper
3 tablespoons minced cilantro

Combine the tofu, scallion, garlic, ginger, chilies, vinegar, mirin, soy
sauce, sesame oil, vegetable stock, salt and pepper in a blender and puree
until smooth. Thin the dressing to the desired consistency with additional
stock, if needed. Correct the seasoning, adding vinegar, sugar, soy or
salt.

Stir in the cilantro and serve.

Makes 2 1/2 cups (40 one-tablespoon servings).

AuthorNote: Ginger, scallion, and mirin give this dressing an Asian
accent. Mirin is a sweet rice wine from Japan. Look for it in Asian
markets and natural food stores. White wine mixed with sugar makes an
acceptable substitute.

Source:
“High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen, 1995.”

http://groups.yahoo.com/group/a-little-bit-of_everything/
Ask me about my new group!

~*Piper*~

________________________________________________________________________
2. Chinese-Style Steamed Fish
Posted by: “Darla

Chinese-Style Steamed Fish

1 1/2 pounds halibut, cut into 4 pieces
3 green onions, cut into 3 inch lengths
2 fresh mushrooms, sliced
6 leaves napa cabbage, sliced into 4 inch
pieces
2 slices fresh ginger root, finely chopped
2 cloves garlic, chopped
1/4 cup low-sodium soy sauce
1/8 cup water
crushed red pepper flakes to taste
fresh cilantro sprigs, for garnish

Arrange 1/2 of the green onions on the bottom of the steaming bowl
(it is important to steam in a container in order to retain the steam
and juices around the fish). Place 1/2 of the mushrooms and Napa cabbage
sections on top of the onions. Place fish on top of the vegetables.
Sprinkle ginger, garlic, and red pepper flakes over fish. Top with the
remaining green onions, mushrooms, and napa cabbage. Drizzle soy sauce
and water over everything. Place steam bowl in a steamer over 1 inch of boiling water, and cover. Steam for 15 to 20 minutes, or until
fish flakes easily. Garnish with cilantro, if desired.

Darla

________________________________________________________________________
3. Galushka
Posted by: “Marilyn”

Galushka
5-6 potatoes
1 onion
oil
1 Tbl. “Budapest” paprika
4 eggs
1 tsp. salt
flour
Peel potatoes and cut into chunks. Boil in water,
with cut up onions, for 20 minutes no longer. You’ll
want a little more than enough water in the pot.
With a slotted spoon, remove potatoes and onions.
SAVE the WATER. Beat eggs with 2 Tbls. or so
of water and salt. Add enough flour till thick and
when you tip the bowl the mixture runs down a
little. Dip spoon in water before slicing off
noodles, from flour/egg mixture, into reserved
water. This keeps the dough from sticking to the
spoon. Cook until water boils, remove noodles and
continue till all dough is used. In a large pan, add
enough oil to cover the bottom and add the
paprika. Heat a little (watch this can burn fast).
Add the noodles and potatoes and onions. Cook
some more till a little crispy around the edges. Enjoy.

________________________________________________________________________
4a. West African Stew
Posted by: “*~Tamara~*”

West African Stew

3 tablespoons peanut oil
1 1/2 lbs. boneless chicken breasts or thighs, cut in bite
sized pieces
2 cloves garlic, chopped
1 large onion, chopped
1 or 2 habanaro peppers, seeded and diced
1 teaspoon cumin
1 teaspoon salt
1 teaspoon black pepper
1 1/2 cups chicken stock
1 large sweet potato, cut in 3/4” cubes
3/4 cup creamy peanut butter (Skippy Natural is very tasty)
1 (15 oz.) can chick peas, rinsed and drained
1/4 cup cilantro, choppped

In a large Dutch oven with a tight-fitting lid, heat 2 tablespoons oil over medium high heat. Add chicken, and brown quickly. Remove chicken from pot. Add 1 tablespoon oil. Reduce heat to medium low, and add garlic, onions and habanaro peppers; saute 2 to 3 minutes. Season with cumin, black pepper, and salt.

Mix in chicken stock, sweet potato, and browned chicken, plus any accumulated juices. Place lid on Dutch oven and simmer, stirring occasionally, for 10 to 15 minutes. Remove lid, and stir in the peanut butter and chick peas. Make sure the peanut butter is blended in. Replace lid and simmer for 10 more minutes, or until chicken is cooked through and sweet potatoes are tender. Stir in cilantro. Remove from heat, adjust seasoning, and serve with hot white rice.

——————————————————————————————————— To visit your group on the web, go to:
http://groups.yahoo.com/group/world-recipe-fiesta/

30 Patchwork Pretties To Make: {Free Patterns & Tutorials}

Posted By TipNut On July 31, 2010 @ 6:11 am In Sewing | No Comments

1. Patchwork Sewing Machine Cover [1]
2. {Make} A Bag Sew-A-Long [2]: Patterns for bag, toiletries pouch, makeup roll, sunglasses case (plus a couple more to be published).
3. Patchwork Kindle Case [3]
4. Scottie Dog Pattern Download [4]
5. Heart Sachet Sets [5]
6. Patchwork Pillow Tutorial [6]
7. Lunchbag Tutorial [7]
8. Miniature Patchwork Pincushions [8]
9. Tutorial: Reversible Patchwork Bag [9]
10. Patchwork Notebook Cover [10]

1. Eye Pillow [11]
2. Patchwork Teapot Pattern [12]
3. Patchwork Ironing Board Cover [13]
4. Tutorial: Fabric Basket [14]
5. Quilted Patchwork Hot Pads [15]
6. Wonky Pink Patchwork Pillow [16]
7. Patchwork Sewing Machine Cover [17]
8. Easy Peasy Zippered Pouch [18]
9. Sweetheart Pincushion Tutorial [19]
10. Journal Cover Tutorial [20]

1. Patchwork Wristlet [21]
2. Patchwork Kitchen Mat [22]
3. Patchwork Camera Strap Cover Tutorial [23]
4. Hexagon Eye Glasses Case Tutorial [24]
5. Patchy Produce [25]
6. Reversible Tissue Box Cover [26]
7. Patchwork Placemat Tutorial [27]
8. How To Sew A Patchwork Furoshiki [28]
9. Patchwork Pincushion [29]
10. How To Handsew A Patchwork Ball [30]

Want more fabric stashbuster ideas? See Scrap Happy Project List #1 [31] and list #2 [32].
Don’t Miss These Tips:

* 14 Laptop Sleeves & Cases: Free Tutorials & Patterns [33]
* Top 14 Makeup Bags: Free Tutorials [34]
* Sewing Machine Mat – Sewing Tutorial [35]

Love This Tip? Share It!

Email [36] ~ Facebook [37]

Tweet It [38] ~ Delicious [39]

Article printed from TipNut.com: http://tipnut.com

URL to article: http://tipnut.com/patchwork-pretties/

URLs in this post:

[1] Patchwork Sewing Machine Cover: http://sewinspired.blogspot.com/2010/01/audries-scrappy-patchwork-sewing.html

[2] {Make} A Bag Sew-A-Long: http://kellyrachel.com/blog/2010/05/25/make-a-bag-sew-along-introduction/

[3] Patchwork Kindle Case: http://sometimescrafter.blogspot.com/2009/09/tutorial-patchwork-kindle-case.html

[4] Scottie Dog Pattern Download: http://dsquilts.com/fabric_and_patterns.asp?PageID=187

[5] Heart Sachet Sets: http://www.craftstylish.com/item/31438/how-to-make-heart-sachet-sets

[6] Patchwork Pillow Tutorial: http://brightandblithe.wordpress.com/2010/01/26/patchwork-pillow-a-tutorial/

[7] Lunchbag Tutorial: http://seekatiesew.blogspot.com/2008/11/lunchbag-tutorial.html

[8] Miniature Patchwork Pincushions: http://www.purlbee.com/miniature-patchwork-pincushion/

[9] Tutorial: Reversible Patchwork Bag: http://ayumills.blogspot.com/2008/09/tutorial-reversible-patchwork-bag.html

[10] Patchwork Notebook Cover: http://mypatchwork.wordpress.com/2009/11/18/notebook-cover-tutorial/

[11] Eye Pillow: http://www.chubbyhobby.com/make-and-create/valentines-eye-pillow-tutorial/

[12] Patchwork Teapot Pattern: http://ayumills.blogspot.com/2009/01/downloadable-teapot-pattern.html

[13] Patchwork Ironing Board Cover: http://33stitches.blogspot.com/2010/03/as-promised.html

[14] Tutorial: Fabric Basket: http://ayumills.blogspot.com/2008/05/tutorial-fabric-basket.html

[15] Quilted Patchwork Hot Pads: http://sewmamasew.com/blog2/?p=550

[16] Wonky Pink Patchwork Pillow: http://livelaughsew.blogspot.com/2010/02/tutorial-wonky-pink-patchwork-pillow.html

[17] Patchwork Sewing Machine Cover: http://sewmamasew.com/blog2/?p=826

[18] Easy Peasy Zippered Pouch: http://tonicoward.blogspot.com/2010/05/zippered-pouch-tutorial.html

[19] Sweetheart Pincushion Tutorial: http://ohsohappytogether.blogspot.com/2010/01/sweetheart-pin-cushion-tutorial.html

[20] Journal Cover Tutorial: http://bloomandblossom.blogspot.com/2009/02/journal-cover-tutorial.html

[21] Patchwork Wristlet: http://twopeasinapoddesigns.com/2010/01/04/make-it-monday-patchwork-wristlet/

[22] Patchwork Kitchen Mat: http://sewmamasew.com/blog2/?p=584

[23] Patchwork Camera Strap Cover Tutorial: http://fabricfamilyfun.wordpress.com/2009/09/01/patchwork-camera-strap-cover-a-tutorial/

[24] Hexagon Eye Glasses Case Tutorial: http://lieslmade.wordpress.com/2009/10/12/hexagon-eye-glasses-case-tutorial/

[25] Patchy Produce: http://woolfoodmama.typepad.com/weblog/2007/05/patchy_produce.html

[26] Reversible Tissue Box Cover: http://ayumills.blogspot.com/2009/07/tutorial-reversible-tissue-box-cover.html

[27] Patchwork Placemat Tutorial: http://twinmommyproductions.blogspot.com/2007/10/patchwork-placemat-tutorial.html

[28] How To Sew A Patchwork Furoshiki: http://mairuru.blogspot.com/2008/04/how-to-sew-patchwork-furoshiki.html

[29] Patchwork Pincushion: http://blog.creativekismet.com/2007/11/16/patchwork-pincushion-tutorial/

[30] How To Handsew A Patchwork Ball: http://www.ihanna.nu/blog/?p=866

[31] Scrap Happy Project List #1: http://tipnut.com/scrap-happy-fabric-scrap-ideas-free-patterns/

[32] list #2: http://tipnut.com/scrap-happy-update-more-fabric-scraps-remnant-ideas/

[33] 14 Laptop Sleeves & Cases: Free Tutorials & Patterns: http://tipnut.com/laptop-sleeves-cases/

[34] Top 14 Makeup Bags: Free Tutorials: http://tipnut.com/makeup-bags/

[35] Sewing Machine Mat – Sewing Tutorial: http://tipnut.com/sewing-machine-mat-sewing-tutorial/

[36] Email: mailto:?subject=Sewing Machine Mat – Sewing Tutorial&body=http://tipnut.com/sewing-machine-mat-sewing-tutorial/

[37] Facebook: http://www.facebook.com/sharer.php?u=http://tipnut.com/sewing-machine-mat-sewing-tutorial/&t=Sewing Machine Mat – Sewing Tutorial

[38] Tweet It: http://twitter.com/home?status=See http://tipnut.com/sewing-machine-mat-sewing-tutorial/

[39] Delicious: http://del.icio.us/post?url=http://tipnut.com/sewing-machine-mat-sewing-tutorial/&title=Sewing Machine Mat – Sewing Tutorial : Tipnut.com

[Recipe notebooks, with patchwork covers?

Or use the tiny scraps, and make a collage right on the notebook, easy, dip the cloth in a mixture of Elmer’s White Glue and half water, it will dry stiff and shiny.
granny]

20 Tasty Things To Make With Squash: {Recipes}

Posted By TipNut On July 29, 2010 @ 1:07 pm In Recipes | 2 Comments

This week’s Recipe Hit List features a variety of dishes you can make with squash, I’ve handpicked each from around the net. We never had squash growing up so I was never too sure about it, but after summoning up my courage and giving it a try, I’m a huge fan! It’s very easy to cook [1] and does well in quite a variety of dishes (as you can see below). If you’re looking for some squash inspiration, this is the list for you. Enjoy!

Make A Delicious Squash Lasagna With This Recipe From cookingwithmichele.com
Squash Recipe Ideas

*Note: Descriptions below are quotes from the recipe sites

1. Butternut Squash Lasagna [2]: (as seen in photo above) This fall lasagna can be made with any winter squash and can be served as either a side dish or a vegetarian entree. From Cooking With Michele.
2. Easy Spicy Roasted Squash [3]: Recipe from Jamie Oliver.
3. How To Make A Squash Casserole [4]: Squash casserole is one of those dishes that varies so widely in recipes. I swear there are at least a hundred different variations out there. This one is my favorite. Gooey cheese, buttery cracker crumbs adding a hint of crunch, and the taste of garden fresh squash – even though I do use frozen most of the time. This is a cinch to make and very filling for a side dish. Found at Southern Plate.
4. Spaghetti Squash Gratin [5]: While we normally eat spaghetti squash tossed with nothing more than a a bit of olive oil and a handful of fresh-grated parmigiano reggiano, I decided to splurge this time around and used the versatile squash to create a rich and creamy gratin. Found at Pinch My Salt.
5. Moroccan-Style Stuffed Acorn Squashes [6]: These Moroccan-Style Stuffed Acorn Squash are really, amazingly delicious, and they can be on your dinner table in less than an hour. We loved the great crunch of the pine nuts, the tender, juicy golden raisins, and the rich, sumptuous roasted squash. Found at The Bitten Word.
6. Butternut Squash Chili Recipe [7]: This savory chili has a fresh, vibrant taste with a Southwestern twist. The secret ingredient? Lime. Adding a splash of lime juice just before serving brightens the flavor and teases your taste buds. From Gluten Free Goddess.
7. Roasted Spaghetti Squash with Parmigiano-Reggiano Recipe [8]: Named for its long, thin strands of noodlelike flesh, spaghetti squash is usually accompanied by tomatoes, which add a zip of flavor. Looking for something different yet still familiar we were inspired by Cacio e Pepe Pasta and decided to pair the squash with Parmigiano-Reggiano and delicate aromatics. Serve along with a roasted chicken and a simple green salad for a no-fuss supper. Found at Chow.
8. Butternut Squash Risotto [9]: You’d never expect such a creamy richness from a recipe that’s less than 400 calories per serving, but that’s risotto for you. The Arborio rice gives off starch, creating a smooth texture and eliminating the need for Paula Deenesque quantities of butter. Instead, you’re only adding a few tablespoons of unsalted, plus a half cup of parmesan. It tastes positively sinful, but your soul remains miraculously clean. From Cheap Healthy Good.
9. Delicata Squash Bisque [10]: And man this is a lovely bisque. This is rich, full-bodied, yet very, very simple. So simple you won’t believe how such an easy soup can taste so wonderful. I use a cashew cream (one of my favorite tricks) to give this soup a velvety rich texture and creamy flavor that won’t disappoint. Start with a high-quality vegetable broth and this will be your favorite soup of the season. From VeganYumYum.
10. Squash Apple Cheddar Tart [11]: The squash has a silken texture with subtle flavor against the smoky onions and the tart apples. And of course the cheddar was the tiara on top. I had a slice right out of the oven and enjoyed it for sure. But I liked best the slices I had out of the fridge the next day for lunch. It was just the change of pace I was looking forward to and an excellent dish for showcasing winter produce: cheese, squash, apples and onions are all easily sourced locally, even in January. Found at Straight From The Farm.
11. Butternut Squash With Pecans and Blue Cheese [12]: Squash would not normally be on my shopping list but it certainly will be again. This was delicious. I made it as a side dish to acompany lamb chops but it is really satisfying and could be eaten on it’s own. I would never have thought to use pecan nuts but they were lovely with it. Found at Tea and Wheaten Bread.
12. Butternut Squash and Kale Casserole [13]: Recipe from Pink of Perfection.
13. Acorn Squash and Spinach Quesadillas with Apple Salsa [14]: This combination was fabulous! The quesadillas rocked (as expected) but the salsa was AMAZING. No joke — I seriously made a bunch of extra salsa and just ate it all on its own, it was that good. If you don’t want to make the effort to make these ‘dillas (although they are not difficult) you should still try this salsa. Even if you end up eating it out of the bowl like me. Found at Chocolate Chip Trips.
14. Butternut Squash Tacos with Spicy Black Beans [15]: Butternut squash has a tendency to go all mushy when roasted, because the squash cubes steam when they are crowded into a pan. I’ve found that scattering the squash in a thin layer across the bottom of a rimmed baking sheet helps the pieces develop crunchy, caramelized bits. Because this recipe calls for so much squash, I divide it between two pans and rotate them in the oven halfway through the roasting process. Found at DigginFood.
15. Butternut Squash Latkes [16]: This gluten-free latke recipe is one of my all time favorite dishes. Sweet in flavor and fried to a crisp –what could be better? From Elana’s Pantry.
16. Roasted Butternut Squash Recipe with Moroccan Spices [17]: Roasted with these spices, the squash tasted amazingly sweet and just a tiny bit exotic, but definitely not into the category of what my relatives might call “weird food” if I showed up with it for Thanksgiving. The mixture has cumin, coriander, chile powder, paprika, cinnamon, allspice, and ginger, and it could have had a touch of cloves too, but I was out of cloves! I have a feeling if you’re missing one or two of those spices you could still make a tasty mixture with the ones you did have. From Kalyn’s Kitchen.
17. Butternut Squash and Sausage Bake [18]: This recipe celebrates one of my favorite fall ingredients, butternut squash. The vegetable’s sweetness is complemented with just a little sausage and smoky mozzarella. The casserole emerges from the oven with a crisp top and tender interior. It’s so flavorful and satisfying no one will care that each serving has less than an ounce of meat. Found at Serious Eats.
18. Sweet & Spicy Roasted Kabocha Squash [19]: I hesitated to put this recipe up, because it’s not the prettiest thing in the world. But it’s so tasty, dead easy to make, and of this season – so, here it is. As a bonus it’s full of fibre and is relatively low-calorie, low-sugar etc for people who want a bit of something sweet without going on a massive guilt trip. From Just Hungry.
19. Curry-Roasted Butternut Squash and Chickpeas [20]: This Indian twist on the traditional Thanksgiving dish of roasted butternut squash is supereasy: After tossing the squash and chickpeas with curry and cayenne, Melissa Rubel roasts them, then drizzles the dish with a cooling cilantro-spiked yogurt sauce. Found at Food & Wine.
20. Tex-Mex Squash Casserole [21]: I was about ready to admit defeat when I hit on the bright idea to adapt my King Ranch recipe into a squash casserole. And, it worked! At last I had a squash casserole that could rub shoulders with my mom’s squash casserole. Found at Homesick Texan.

Don’t Miss These Tips:

* Recipe Hit List: 12 Veggie Sides To Try [22]
* 15 Tasty Ways To Cook Eggplant: {Recipes} [23]
* 16 Tasty Casserole Recipes [24]

Love This Tip? Share It!

Email [25] ~ Facebook [26]

Tweet It [27] ~ Delicious [28]

Article printed from TipNut.com: http://tipnut.com

URL to article: http://tipnut.com/squash-dishes/

URLs in this post:

[1] very easy to cook: http://tipnut.com/cook-squash/

[2] Butternut Squash Lasagna: http://cookingwithmichele.com/2009/12/butternut-squash-lasagna/

[3] Easy Spicy Roasted Squash: http://www.jamieoliver.com/recipes/other-recipes/spicy-roasted-squash

[4] How To Make A Squash Casserole: http://www.southernplate.com/2008/07/how-to-make-squash-casserole.html

[5] Spaghetti Squash Gratin: http://pinchmysalt.com/2009/11/06/spaghetti-squash-gratin/

[6] Moroccan-Style Stuffed Acorn Squashes: http://thebittenword.typepad.com/thebittenword/2009/10/moroccanstyle-stuffed-acorn-squash.html

[7] Butternut Squash Chili Recipe: http://glutenfreegoddess.blogspot.com/2007/12/butternut-chili.html

[8] Roasted Spaghetti Squash with Parmigiano-Reggiano Recipe: http://www.chow.com/recipes/13563-roasted-spaghetti-squash-with-parmigiano-reggiano

[9] Butternut Squash Risotto: http://cheaphealthygood.blogspot.com/2009/10/butternut-squash-risotto-transcendence.html

[10] Delicata Squash Bisque: http://veganyumyum.com/2008/10/delicata-squash-bisque/

[11] Squash Apple Cheddar Tart: http://straightfromthefarm.net/2009/01/11/squash-apple-cheddar-tart/

[12] Butternut Squash With Pecans and Blue Cheese: http://teandwheatenbread.blogspot.com/2008/09/butternut-squash-with-pecans-and-blue.html

[13] Butternut Squash and Kale Casserole: http://www.pinkofperfection.com/2009/11/butternut-squash-and-kale-casserole/

[14] Acorn Squash and Spinach Quesadillas with Apple Salsa: http://chocolatechiptrips.blogspot.com/2009/11/acorn-squash-quesadillas-with-apple.html

[15] Butternut Squash Tacos with Spicy Black Beans: http://www.digginfood.com/2008/11/butternut-squash-tacos-with-spicy-black-beans/

[16] Butternut Squash Latkes: http://www.elanaspantry.com/butternut-squash-latkes/

[17] Roasted Butternut Squash Recipe with Moroccan Spices: http://kalynskitchen.blogspot.com/2007/11/roasted-butternut-squash-recipe-with.html

[18] Butternut Squash and Sausage Bake: http://www.seriouseats.com/recipes/2008/09/meat-lite-butternut-squash-recipe.html

[19] Sweet & Spicy Roasted Kabocha Squash: http://www.justhungry.com/sweet-and-spicy-roasted-kabocha-squash

[20] Curry-Roasted Butternut Squash and Chickpeas: http://www.foodandwine.com/recipes/curry-roasted-butternut-squash-and-chickpeas

[21] Tex-Mex Squash Casserole: http://homesicktexan.blogspot.com/2009/07/tex-mex-squash-casserole.html

[22] Recipe Hit List: 12 Veggie Sides To Try: http://tipnut.com/veggie-sides/

[23] 15 Tasty Ways To Cook Eggplant: {Recipes}: http://tipnut.com/tasty-eggplant/

[24] 16 Tasty Casserole Recipes: http://tipnut.com/casserole-recipes/

[25] Email: mailto:?subject=16 Tasty Casserole Recipes&body=http://tipnut.com/casserole-recipes/

[26] Facebook: http://www.facebook.com/sharer.php?u=http://tipnut.com/casserole-recipes/&t=16 Tasty Casserole Recipes

[27] Tweet It: http://twitter.com/home?status=See http://tipnut.com/casserole-recipes/

[28] Delicious: http://del.icio.us/post?url=http://tipnut.com/casserole-recipes/&title=16 Tasty Casserole Recipes : Tipnut.com

How To Roast Peppers In The Oven: {Quick & Easy}

Posted By TipNut On July 29, 2010 @ 6:11 am In Cooking Tips | 1 Comment

Peppers Are Roasted So Their Skins Can Be Removed Easily

Directions:

* Preheat the oven on broil.
* Wash and cut peppers into halves or quarters and remove seeds and membrane (you can also roast them whole).
* Lay them on a baking sheet (skins side up) and place in the oven on top rack.
* Watch the peppers and turn them as they start turning black (for whole peppers), remove when outer skin has been blackened.
* Place the hot pepper pieces into a large bowl and seal with a lid or plastic wrap. Allow peppers to cool for about 15 minutes then remove the skins once cool enough to handle. If roasting whole peppers, slice open and remove seeds and membranes.

The roasted peppers are now ready to add to your recipe!
Tips

* Seal the roasted peppers in freezer bags and store in the freezer until needed.
* Cover with olive oil and keep refrigerated, use within a few days.

Don’t Miss These Tips:

* How To Roast Garlic & Recipe Tips [1]
* Freezing Bell Peppers [2]
* Quick & Easy Pickled Peppers Recipe [3]

Love This Tip? Share It!

Email [4] ~ Facebook [5]

Tweet It [6] ~ Delicious [7]

Article printed from TipNut.com: http://tipnut.com

URL to article: http://tipnut.com/roast-peppers-oven/

URLs in this post:

[1] How To Roast Garlic & Recipe Tips: http://tipnut.com/how-to-roast-garlic-recipe-tips/

[2] Freezing Bell Peppers: http://tipnut.com/freeze-leftover-bell-peppers/

[3] Quick & Easy Pickled Peppers Recipe: http://tipnut.com/pickled-peppers-recipe/

[4] Email: mailto:?subject=Quick & Easy Pickled Peppers Recipe&body=http://tipnut.com/pickled-peppers-recipe/

[5] Facebook: http://www.facebook.com/sharer.php?u=http://tipnut.com/pickled-peppers-recipe/&t=Quick & Easy Pickled Peppers Recipe

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How To Roast Garlic & Recipe Tips

Posted By TipNut On January 30, 2007 @ 11:53 am In Food,Food Tips,Recipes | 1 Comment

Roasting garlic is quite easy to do and it’s so delicious when slathered on french bread, mixed with cooked vegetables and pasta or added to any number of dishes.

This is a great way to enhance every day meals, you can even mix it with ground meats or rub over roasts. Very delicious!

Tip:

* Prepare a few bulbs of garlic at once and you can make batches of garlic butter to freeze. You can also freeze the roasted garlic by itself, or even refrigerate in an airtight container to consume during the week.

How To Roast Garlic

* Take a whole bulb of garlic and cut the top off, about a 1/4 inch – 1/2inch, removing enough so that the top of each garlic clove is cut off.
* Place the bulb (cut side up) on a sheet of tinfoil and drizzle the top lightly with olive oil (about 1 teaspoon).
* Fold the sides of the tinfoil up to prevent the oil from running over, but don’t seal the foil packet–leave the top wide open. You want to roast the garlic, not steam it. If you have a ramekin [1], garlic roaster or even a foil pie plate, you could use that too. If you’re making a few at a time, you can use a muffin tin.
* Place in a heated oven (350°) for anywhere from 45 to 60 minutes. When the cloves are golden and soft and squishy like a paste, thats when they’re done.
* Remove from oven, allow it to cool enough for you to handle then squeeze the garlic and each clove should squish out the cut end easily.

Some people prefer preparing it without olive oil, that’s fine too. Others don’t bother cutting the top off first, you don’t have to. It’s just easier to squeeze out the roasted garlic with the top tips removed.

Another method you can try:

* Cut the whole bulb evenly in half (across the width, not the length). Drizzle olive oil on the bottom of an oven glass dish or small roasting pan and place both halves of the bulb cut side down on top of the oil. Cook in a 350° oven for about an hour until cloves are very soft and squishy (same idea as first method).

A Few Ideas For Using Roasted Garlic

* Spread on thick slices of french bread, bagels, sourdough bread, crackers (can mix with a bit of olive oil first and some grated parmesan too)
* Add to mashed potatoes
* Add to cooked vegetables or pasta (try mixing the roasted garlic with a bit of melted butter then drizzle over dish)
* Add to salad dressings
* Add to sour cream or mayonnaise

Garlic Butter Recipe:

1 lb butter at room temperature
3 whole bulbs roasted garlic *You may prefer more or less-make according to your taste
Dried parsley or basil or your favorite herb

* Mix ingredients well, adjust measurements to taste then shape butter into a block (or roll) and slice into generous single serving butter pats. Wrap individually and freeze a bunch in freezer bags or a sealed plastic container. Take butter pats out to thaw and use as you need them.

Storage Helpers

Refrigerate Roasted Garlic

* After squishing out the roasted garlic, put in a small glass container, seal, then refrigerate. Can add olive oil if you like. Use within the week.

Freeze Roasted Garlic

* Squeeze onto spoon until you measure 1 tablespoon of roasted garlic, then slide the garlic into an ice cube tray slot. Freeze the tray then pop out the cubes of garlic and place in a freezer bag or container and store in the freezer. When you need a tablespoon of roasted garlic for a recipe, you’ll know to take out 1 cube.

Don’t Miss These Tips:

* Garlic Dill Butter – Bulk Recipe [2]
* Garlic: {Kitchen Q&A} [3]
* How To Roast Potatoes: Recipes & Tips [4]

Love This Tip? Share It!

Email [5] ~ Facebook [6]

Tweet It [7] ~ Delicious [8]

Article printed from TipNut.com: http://tipnut.com

URL to article: http://tipnut.com/how-to-roast-garlic-recipe-tips/

URLs in this post:

[1] ramekin: http://en.wikipedia.org/wiki/Ramekin

[2] Garlic Dill Butter – Bulk Recipe: http://tipnut.com/garlic-dill-butter-bulk-recipe/

[3] Garlic: {Kitchen Q&A}: http://tipnut.com/garlic-answers/

[4] How To Roast Potatoes: Recipes & Tips: http://tipnut.com/roast-potatoes/

[5] Email: mailto:?subject=How To Roast Potatoes: Recipes & Tips&body=http://tipnut.com/roast-potatoes/

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Freezing Bell Peppers

Posted By TipNut On January 15, 2007 @ 7:14 am In Food,Food Tips,Recipes | 1 Comment

If you have part of a bell pepper left over from a recipe and no other immediate use for it, just slice it into strips or dice (whichever you prefer), seal in a freezer bag and freeze.

You can also freeze whole bell peppers:

* Simply wash well, slice off the top and remove seeds and membrane.
* I like to stuff it with a crumpled up ball of wax paper inside–seems to help fight the freezer fuzzies that can form inside.
* Wrap the pepper in foil then put in freezer bags (remove as much of the air as possible).
* When you take the pepper out to thaw, remove wax paper ball when still frozen.

You can stuff bell peppers before freezing, see recipe below.
Stuffed Peppers Recipe

Filling

2 cups cooked rice
1 lb. cooked lean ground beef
1 medium onion (diced)
1/2 tsp salt
1/2 tsp pepper
2 cloves garlic (minced)
parsley to taste
oregano to taste

Directions:

* Mix ingredients well, stuff the peppers with filling, wrap peppers and freeze. You can stuff whole peppers or halve the peppers first (lengthwise) and stuff the halves.
* Top with your favorite italian tomato sauce and grated cheese (mozza, cheddar, parmesan, provolone) when heating.
* You can stuff whole peppers that were first frozen (empty), just make sure to stuff when the bell pepper is still frozen. Once thawed it’s not as firm.

If you have filling left over, you can freeze that as well.
Don’t Miss These Tips:

* Quick & Easy Pickled Peppers Recipe [1]
* How To Roast Peppers In The Oven: {Quick & Easy} [2]
* Garden Harvest Kitchen Towels: Bell Peppers [3]

Love This Tip? Share It!

Email [4] ~ Facebook [5]

Tweet It [6] ~ Delicious [7]

Article printed from TipNut.com: http://tipnut.com

URL to article: http://tipnut.com/freeze-leftover-bell-peppers/

URLs in this post:

[1] Quick & Easy Pickled Peppers Recipe: http://tipnut.com/pickled-peppers-recipe/

[2] How To Roast Peppers In The Oven: {Quick & Easy}: http://tipnut.com/roast-peppers-oven/

[3] Garden Harvest Kitchen Towels: Bell Peppers: http://tipnut.com/garden-harvest-peppers/

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Banana Split Pancakes

2 cups Original Bisquick Mix
1 1/4 cups milk
1/4 cup chocolate-flavored syrup
1 egg
2 medium bananas sliced
2 cups sliced strawberries
whipped topping if desired
chopped nuts of desired
additional chocolate-flavored syrup if desired
maraschino cherries if desired

Heat griddle to 375ºF or heat skillet over medium heat; grease with shortening if necessary or spray with cooking spray before heating. Stir Bisquick mix, milk, 1/4 cup chocolate syrup and the egg in medium bowl until blended, batter may be thin. Pour batter by slightly less than 1/4 capfuls onto hot griddle.
Cook until edges are dry. Turn; cook other sides until golden brown. Serve with bananas, strawberries, whipped topping, peanuts, chocolate syrup and maraschino cherries. Makes about 16 pancakes.

To visit your group on the web, go to:
http://groups.yahoo.com/group/BakingMixes/

1. PHILIP’S FRUIT COCKTAIL CAKE
Posted by: “Marilyn”

PHILIP’S FRUIT COCKTAIL CAKE

2 eggs, beaten
1 1/2 c. sugar
2 c. fruit cocktail (1 med. can)
2 c. flour
2 tsp. soda
2 tsp. salt
1 c. coconut
Mix sugar, flour, soda and salt together. Add fruit cocktail and coconut. Mix together
well and pour into greased pan. Sprinkle with 1/2 cup brown sugar (and 1 cup nuts
if desired). Bake at 325 degrees for 35 minutes. While cake is still hot cover with
the following sauce.
SAUCE:
1 1/2 c. sugar
1 can evaporated milk (lg. can)
1 1/2 sticks butter
Bring these ingredients to a boil and boil 2 or 3 minutes. Remove from heat and add
1 teaspoon vanilla and pour onto cake. Put cake back into oven for about 5 to 10
minutes until sauce is bubbly. Enjoy.

To visit your group on the web, go to:
http://groups.yahoo.com/group/Vintage-Recipes/

[Any good deals?]

They have a $1.00 coupon on canning accesories.

_Click here: Grocery, Coupons, Deals, Savings & Specials - RedPlum:
Grocery & Drug_
http://www.redplum.com/pages/Grocery.aspx

Weekly Harvest Newsletter

Sustainable Agriculture News Briefs - August 4, 2010

Weekly sustainable agriculture news and resources gleaned from the Internet by NCAT staff for the ATTRA - National Sustainable Agriculture Information Service Web site. The Weekly Harvest Newsletter is also available online.
http://attra.ncat.org/newsletter/archives.html#wh

News & Resources
* Leopold Center Seeks Input for Food and Farm Plan
* USDA Provides Information on Local Food Programs
* New Publication Provides Tractor Efficiency Tips
* Florida Program Provides Gardens to Low-Income Residents
* Video Highlights Crop Rotation Research
* Missouri Program Offers Rebates for Farm Energy Audits

Funding Opportunities
* Montana Organic Cost Share Program
* Agriculture and Food Research Initiative Fellowships
* Outreach Assistance for Socially Disadvantaged Farmers and Ranchers Competitive Grant

Coming Events
* NOFA Summer Conference
* Midwestern Bio-Ag Field Day
* Sustainable Livestock Summit
__________________________________________________

News & Resources

Leopold Center Seeks Input for Food and Farm Plan
http://www.leopold.iastate.edu/foodandfarmplan.html
The Leopold Center is collecting information this summer to put into a new Iowa Local Food and Farm Plan. Through the month of August, they will be gathering information from an on-line survey, as well as hosting focus groups and listening sessions throughout the state. If you live in Iowa, and are interested in Iowa’s food and farm economy, please complete this survey today!
http://www.surveymonkey.com/s/PWKYW7P

USDA Provides Information on Local Food Programs
http://kyf.blogs.usda.gov/2010/07/30/usda-programs-at-a-glance/
On Friday, July 30, ‘Know Your Farmer, Know Your Food’ published a blog, “USDA Programs at Glance,” with links to memorandum outlining programs that can be used to foster local and regional food systems in four areas of USDA: Rural Development, Farm Service Agency, Research, Education & Economics, and Agriculture Marketing Service. The memos provide information on programs and research areas. The USDA blog post indicates they will be adding information on other USDA agencies’ programs related to ‘Know Your Farmer, Know Your Food’ in coming months.

New Publication Provides Tractor Efficiency Tips
http://www.extension.iastate.edu/news/2010/jul/162904.htm
Proper ballasting can help tractor operators conserve fuel and operate more efficiently. A new publication from Iowa State University Extension, “Ballasting Tractors for Fuel Efficiency,” explains the mechanics of measuring ballast to ensure that tractor performance is not hindered by excessive or inadequate weight for the job at hand. The publication is part of a series of farm energy conservation and efficiency educational materials being developed through the Farm Energy Conservation and Efficiency educational initiative. The purpose of the initiative is to increase farmers’ awareness of farm energy conservation practices.
Related ATTRA Publication: Conserving Fuel on the Farm
http://attra.ncat.org/attra-pub/consfuelfarm.html

Florida Program Provides Gardens to Low-Income Residents
http://www.foginfo.org/gift.php
Gainesville Initiative for Tasty Gardens (GIFT Gardens) builds raised-bed vegetable gardens for Alachua County, Florida residents and the institutions that serve them, helping them become more self-sufficient and increasing their ability to provide for some of their own food needs. Residents of Alachua County with low incomes and the institutions that serve those residents are eligible to apply for a free GIFT Garden. http://www.foginfo.org/freegift.php. Alachua County residents can purchase a GIFT Garden to grow healthy food nearly all year long if they do not meet income eligibility requirements for a free GIFT Garden. The purchase of a GIFT Garden http://www.foginfo.org/giftgardens.php donates a FREE garden for a low-income Alachua County resident, so part of the cost is tax deductible.

Video Highlights Crop Rotation Research
http://www.leopold.iastate.edu/research/eco_files/ground/cover.html
Fields of winter wheat underseeded with red clover are not a familiar sight in Iowa, but it could become a favored rotation if energy costs continue to rise. Jeremy Singer, a research agronomist with the Agricultural Research Service of the USDA, is looking to find viable crop rotations for the state of Iowa. “Using winter cereal grains and forage legumes in the rotation could become a more attractive crop system because it has lower inputs,” said Singer, who works at the National Laboratory for Agriculture and the Environment in Ames. “The rotation does not require pesticides and uses considerably less nitrogen than corn. It could actually reduce costs for a rotation of corn following wheat by reducing the need for nitrogen.” Singer’s work has been funded by the Leopold Center for Sustainable Agriculture at ISU since 2006.

Missouri Program Offers Rebates for Farm Energy Audits
http://extension.missouri.edu/news/DisplayStory.aspx?N=844
Small Missouri farms can take steps to reduce energy usage through a program that offers energy audits, loans and rebates to retrofit equipment and improve operations. The Missouri Agricultural Energy Savings Team-A Revolutionary Opportunity, or MAESTRO, http://mda.mo.gov/abd/financial/maestro.php, targets livestock and poultry farms that are small enough to not require a confined feeding operation permit. Farmers start with a comprehensive energy audit conducted by either EnSave or MU Extension. Results of that audit will include detailed recommendations on equipment and other improvements that will increase energy efficiency for the farm and the farm residence. Loans of up to $50,000 per farm are available to purchase energy-efficient equipment.
Related ATTRA Publication: Farm Energy Calculators http://attra.ncat.org/attra-pub/farmenergycalc.html

More Breaking News
http://attra.ncat.org/news/
__________________________________________________

Funding Opportunities

Montana Organic Cost Share Program
http://www.agr.mt.gov/organic/Program.asp
Certified organic producers and handlers in Montana may apply for reimbursement of 75 percent of their certification costs up to $750. Payment is subject to availability of federal funds, and will be made on a first-come first-served basis. Only those costs paid or incurred between Oct. 1, 2009 thru Sept. 30, 2010 qualify for this 2010 application, which corresponds to the federal fiscal year. Applicants’ operations must be located in Montana.
Proposals are due November 10, 2010.

Agriculture and Food Research Initiative — Foundational Program
http://www07.grants.gov/search/search.do?&mode=VIEW&oppId=53022
The Agriculture and Food Research Initiative (AFRI) is the National Institute of Food and Agriculture’s (NIFA) flagship competitive grant program and was established under section 7406 of the Food, Conservation, and Energy Act of 2008 (the 2008 Farm Bill). AFRI supports work in six priority areas: plant health and production and plant products; animal health and production and animal products; food safety, nutrition, and health; renewable energy, natural resources, and environment; agriculture systems and technology; and agriculture economics and rural communities.
Proposals are due August 23, 2010

Outreach Assistance for Socially Disadvantaged Farmers and Ranchers Competitive Grant
http://bit.ly/9PEbxu
The Office of Advocacy and Outreach (OAO) requests applications for the Outreach and Assistance for Socially Disadvantaged Farmers and Ranchers Competitive Grants Program (OASDFR). This announcement seeks applications from partnerships of eligible organizations able to provide outreach and technical assistance services within a defined geographic area in a linguistically and culturally appropriate manner. The intent of this portion of the OASDFR program is to focus specifically on connecting socially disadvantaged producers to USDA agricultural programs delivered at the USDA Service Center level, starting with outreach to identify the barriers to equitable participation.
Proposals are due August 9, 2010

More Funding Opportunities
http://attra.ncat.org/funding/
__________________________________________________

Coming Events

NOFA Summer Conference
August 13-15, 2010
Amherst, Massachusetts
http://www.nofasummerconference.org/
This conference will feature 200 workshops on organic farming, gardening and land care, homesteading, sustainability, nutrition, spirituality, food politics, activism, and much more.

Midwestern Bio-Ag Field Day
August 17, 2010
Lone Rock, Wisconsin
http://www.midwesternbioag.com/news/fieldday/fieldday08.html
Presentations on Forages & Forage Quality, Dairy, Raising Calves & Heifers, Corn & Beans, Organic Production, How to Get Started in Biological Farming, Guest Speakers, Field Talks, Forage Plots Farm Walk with Gary Zimmer, Tillage Demos, Booths & More!

Sustainable Livestock Summit
August 17, 2010
Stillwater, Oklahoma
http://kerrcenter.com/joomla/eventlist/details/54-workshop-sustainable-agriculture-summit
This workshop will present information on alternative livestock production systems in Oklahoma.

More Events
http://attra.ncat.org/calendar/
__________________________________________________

New & Updated Publications

Organic Poultry Production: Providing Adequate Methionine
http://attra.ncat.org/attra-pub/summaries/summary.php?pub=336

Assessing the Pasture Soil Resource
http://attra.ncat.org/attra-pub/summaries/summary.php?pub=181

Beyond Basic Compensation
http://attra.ncat.org/attra-pub/summaries/summary.php?pub=330 __________________________________________________

Question of the Week

Can I transition my poultry to organic production?
http://attra.ncat.org/calendar/question.php/2010/08/02/can-i-transition-my-poultry-to-organic-production
__________________________________________________

Ask a Sustainable Agriculture Expert

Submit questions to our professional staff online
http:attra.ncat.org/ask.php
__________________________________________________

ATTRA on the Radio
The principles of Permaculture—Designing Ecological Landscapes will be discussed on the Sustainable Agriculture Spotlight.
http://www.voiceamerica.com/voiceamerica/vshow.aspx?sid=1565
Tuesday, August 10
10 a.m. PDT/1 p.m. EDT
__________________________________________________

ATTRA Spanish Newsletter
Subscribe to Cosecha Mensual (Monthly Harvest), ATTRA’s Spanish-language e-newsletter
http://attra.ncat.org/espanol/boletin.php

Subscribe to the Weekly Harvest
https://www.thedatabank.com/dpg/427/personal2.asp?formid=signup

Comments? Questions? Contact us
http://attra.ncat.org/management/contact.html
__________________________________________________

Weekly Harvest and ATTRAnews Archives
Digital versions of recent and archived Weekly Harvest and ATTRAnews newsletters are available online. ATTRAnews is the newsletter of ATTRA - National Sustainable Agriculture Information Service.
http://attra.ncat.org/newsletter/archives.html

The National Sustainable Agriculture Information Service - ATTRA - was developed and is managed by the National Center for Appropriate Technology (NCAT).
http://www.ncat.org

The project is funded through a cooperative agreement with the United States Department of Agriculture’s Rural Business-Cooperative Service.
http://www.rurdev.usda.gov/rbs/index.html

Visit the NCAT Web site for more information on our other sustainable agriculture and energy projects.
http://www.ncat.org/sarc_current.php

2. Spicy Okra Skillet
Posted by: “Shirl

Spicy Okra Skillet

2 medium onions, chopped
1/2 cup celery, sliced
2 tablespoons vegetable oil
4 medium tomatoes, peeled, seeded and chopped
1 teaspoon dried southwest seasoning
2 cups okra, sliced
1/2 teaspoon salt
1/4 teaspoon pepper

Cook onion and celery in oil in a large skillet over medium-high heat,
stirring constantly, until crisp-tender. Add tomatoes and seasoning.
Cover, reduce heat to medium, and cook 10 minutes. Add okra, salt, and
pepper, cover and simmer 5 minutes or until okra is tender.

________________________________________________________________________
3. Summer Chili
Posted by: “Shirl

Summer Chili

Scant amount of oil for cooking
1 large onion, chopped
1 green pepper, minced
1 yellow red sweet pepper, minced
1/2 stalk celery, finely diced
1/2 pound fresh mushrooms, sliced
2 cloves garlic, minced
1 1/2 pounds ground beef
1 pound sirloin, cubed
1 pound pork, cubed
1 pound bulk Italian sausage
1 can (28 ounces) crushed tomatoes
12 ounces canned seasoned chili beans
1/2 of an 11-ounce can condensed tomato soup
1/2 of a 15-ounce can black beans, drained and rinsed

2 1/2 tablespoons chili powder
2 tablespoons cumin powder
2 whole bay leaves
1/2 tablespoon crushed red pepper flakes
Hot pepper sauce to taste
Salt and freshly ground pepper to taste

In a large skillet heat a thin layer of cooking oil until hot. Add the
onions, green and yellow or red peppers, mushrooms and celery and cook until
browned. Add minced garlic and cook briefly, about 1 minute. Do not brown.
Place veggies in large stockpot or slow cooker set on medium.

Return skillet to stove and another thin layer of cooking oil until hot.
Brown the ground beef, sirloin, pork and Italian sausage. Transfer to paper
towels to drain; combine with vegetables.

Add crushed tomatoes, tomato soup, black beans, chili powder, cumin, bay
leaves, red pepper flakes, pepper sauce, if desired, salt and pepper.

If using a stock pot, bring mixture to a boil, reduce heat to a low simmer
and cook 3 to 4 hours, uncovered, stirring and adding more water if
necessary.

Serves 12 to 16.

________________________________________________________________________
4. Native Corn Hash
Posted by: “Shirl

Native Corn Hash

4 Tbsp Oil
1 lb Ground Beef
1 cup Fresh Corn
1 Medium Onion, Finely Chopped
1 Large Sweet Pepper, Finely Chopped
1 Hot Pepper, Finely Chopped
2 Crushed Garlic Cloves
2 cups Stewed Tomatoes
1 1/2 tsp Salt
1/2 tsp Pepper
1/4 tsp Cayenne Pepper

Heat oil in frying pan, then sauté meat over medium heat until browned.
Stir in corn, onion, peppers, and garlic and cook for about 10 minutes.
Then add remaining ingredients and cook over medium heat for about 20
minutes. Excellent served with rice.

To visit your group on the web, go to:
http://groups.yahoo.com/group/NDNcookingandhomemaking/

Lemon Creamsicles

1 - 14 oz can sweetened condensed milk
1/2 cup plus 2 Tbsp freshly squeezed lemon juice
1/3 cup sugar
grated lemon rind from a fresh lemon
1 cup cream or half and half

Combine all ingredients and stir until sugar dissolves.

Pour into 12 small (2 to 3 oz) molds and insert sticks into center of
each mold.

Freeze 3 to 6 hours, or until solid.

Bonus Fruit Syrups...
Posted by: “KittyHawk”

If anyone makes pie fillings or has to blanch fruits. DO NOT through
away the water you blanch them in.

I use a double boiler / pasta cooker to blanch my fruits in. It holds 1
gallon of water so I use the pasta top part to load the my berries in to
blanch for the 30 seconds. I did up 30 lb of strawberries for pie
filling and also did 20 lb of blueberries for pie fillings.

With the pasta top part you just lift our the strainer with the fruit in
it and let it drain into the bottom part with the blanching water then
toss the fruit into a big bowl to keep warm for when you add the other
ingredients.

All the juices drip into the water so I use that water as the water
needed for making the berry pie filling. After you make the pie fillings
you have a almost a gallon of mixture of the fruit juices and water in
the pot.

I boil down that liquid to about 1/3 less then add sugar to taste and
also add about 1/2 to 1 cup of my diabetic maple syrup. I also added 2
to 4 Tbsp bottles lemon juice. Then thicken it with clear jel to a syrup
consistency.

It makes wonderful fruit syrup for pancakes, waffles, french toast or
even on icecream. I get about 10 half pints of syrup with it. At almost
no cost at all. So next time you blanch at least 20 lb of fruit don’t
toss the left over liquid. Use part of it as the liquid needed in the
pie fillings and the rest to make syrup. I am sure it would work great
with other fruits also since you have to basically cook the fruit for 1
minute and drain it before making the pie fillings. I will let you know
how it works woth peaches next when I do up my peach pie filling.

I did it up in half pint jars leaving 1/4” headspace. Process 10 minutes
in a boiling water bath. Adjust time according to your altitude. You
will love the syrups.

Darlene

Yes you can make it without a machine, it takes a bit more work but
turns out great.

Making Ice Cream Without A Machine

Prepare your ice cream mixture, then chill it over an ice bath.

Put a deep baking dish, or bowl made of plastic, stainless steel or
something durable in the freezer, and pour your custard mixture into it.

After about 45 minutes, open the door and check it. When it starts to
freeze near the edges, remove it from the freezer and stir it vigorously
with a hand held mixer for best results, or a stick blender. You could
use a spatula or whisk if you do not have an electric one and do it by
hand. Really beat it up and break up any frozen sections. Return to freezer.

Continue to check the mixture every 30 minutes, stirring vigorously as
it’s freezing.

Keep checking periodically and stirring while it freezes (by hand or
with the electric mixer) until the ice cream is frozen. It will likely
take 2 to 3 hours to be ready.

Transfer the ice cream to a covered storage container until ready to serve.

Darlene

http://meatpuppetstheatre.blogspot.com/2005/07/baskin-robins-lemon-custa\rd-ice-cream.html

http://meatpuppetstheatre.blogspot.com/2005/07/baskin-robins-lemon-c\ustard-ice-cream.html

And without furter interuption Here is the recipe:
“Baskin Robbins” Lemon Custard Ice Cream

2 Cups. whipping cream
2 Cups. half-and-half
1.5 Cups. sugar
Zest of 3 lemons
6 large egg yolks
pinch of salt
1 tablespoon. pure vanilla extract

Bring the cream, half-and-half, sugar and zest just to a boil over
medium heat in a heavy medium saucepan, stirring to dissolve the sugar.

Whisk the egg yolks and salt together in a medium bowl. Add 1/2 cup of
the cream mixture to the yolk mixture and whisk until blended. In a slow
steady stream, add the remaining cream mixture, whisking constantly, and
continue whisking until blended. Return the mixture to the saucepan and
cook, stirring, over medium-low heat until the custard thickens and
leaves a path on the back of a wooden spoon when a finger is drawn
across it; do not allow the mixture to boil.

Immediately pour the custard through a strainer into a bowl and stir in
the vanilla. Let cool to room temperature, whisking occasionally.
Refrigerate, covered, for 3 hours, until thoroughly chilled.

When ready to freeze, pour the mixture into an ice cream maker, and
freeze according to the manufacturer’s instructions. The ice cream will
be soft but ready to eat. For a firmer texture, transfer to a freezer
container and freeze for at least 2 hours before serving.
* For a little more wang add 1/8 cup fresh lemon juice just before you
put the mix into the ice cream freezer.

Yield: 1 1/2 quarts.

Please If you use the recipe and if you post it to your site please give
me credit where it is due.

To visit your group on the web, go to:
http://groups.yahoo.com/group/FoodPreservationDryingCanningAndMore/

Whole Wheat Dinner Rolls

Looking for delicious breads? Then make this wheat dinner rolls at home.
From eatbetteramerica.

Prep Time:15 min
Start to Finish:3 hr 20 min
makes:15 rolls

1 cup water
2 tablespoons butter or margarine, softened
1 egg
2 cups Gold Medal® Better for BreadT flour
1 1/4 cups Gold Medal® whole wheat flour
1/4 cup sugar
1 teaspoon salt
3 teaspoons bread machine yeast
Additional butter or margarine, melted, if desired
1. Measure carefully, placing all ingredients except melted butter in bread machine
pan in the order recommended by the manufacturer.
2. Select Dough/Manual cycle. Do not use Delay cycle.
3. Remove dough from pan, using lightly floured hands; place on lightly floured surface.
Cover dough and let rest 10 minutes.
4. Grease bottom and sides of 13x9-inch pan with shortening or spray with cooking
spray. Divide dough into 15 equal pieces. Shape each piece into a ball; place in
pan. Brush with melted butter. Cover loosely with plastic wrap and let rise in warm
place about 30 minutes or until double. Dough is ready if indentation remains when
touched.
5. Heat oven to 375°F. Bake 12 to 15 minutes or until golden brown. Serve warm, or
cool on wire rack.

High Altitude (3500-6500 ft): Use 2 1/4 teaspoons bread machine yeast. Bake 15 to
18 minutes. Enjoy.

Another Group Owned By *~Beth~*

——————————————————————————————————— To visit your group on the web, go to:
http://groups.yahoo.com/group/breadsanddoughs/

1. Grilled Shrimp Tostadas
Posted by: “Rhonda

This is from the Kraft Foods website...

~~~~~

Grilled Shrimp Tostadas

prep time 20 min
total time 46 min
makes 8 servings

What You Need
2 Poblano chiles
3 Ears corn on the cob, husks and silks removed
1-1/2 lb. uncooked large shrimp, peeled, deveined
1/2 cup KRAFT Zesty Italian Dressing, divided
1 fully ripe avocado, halved, peeled and pitted
8 Tostada shells (6 inch)
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
Make It
HEAT grill to medium-high heat.
PLACE chiles and corn on grill. Grill chiles 10 min. or until blackened, turning
occasionally; transfer to bowl. Cover with plastic wrap. Grill corn an
additional 5 to 10 min. or until tender, turning occasionally; remove from
grill.

THREAD shrimp onto skewers; grill 4 min. or until shrimp turn pink, brushing
frequently with 1/4 cup dressing. Meanwhile, blend remaining dressing and
avocados in blender until smooth.

PEEL, seed and devein chiles; cut into strips. Remove corn from cobs. Combine
chiles, corn and shrimp. Place tostada shells on grill; top with cheese. Grill 2
min. or until cheese is melted. Remove from grill. Top with shrimp mixture and
avocado mixture.

Kraft Kitchens Tips
Serving Suggestion
Serve with a side of rice and some fresh fruit to complete the meal.
Special Extra
Squeeze fresh lime juice over each tostada.
How to Make Your Own Tostadas
Place 8 (6-inch) corn tortillas directly on grill grate. Grill 5 min. or until
crisp, turning constantly. To prevent tortillas from burning, return them to the
coolest part of grill when topping them with cheese.
~@~@~@~@~@~@~@~
Rhonda G in Missouri
~^~^~^~^~^~^~^~

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2. Peach Shortcakes
Posted by: “Rhonda

This is from the Kraft Foods website...

~~~~~

Peach Shortcakes

prep time 15 min
total time 30 min
makes 8 servings

What You Need
1 cup Flour
1/4 cup plus 2 tsp. sugar, divided
2 tsp. CALUMET Baking Powder
1/2 tsp. Lemon zest
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/3 cup plus 1 Tbsp. milk, divided
3 large fresh peaches (1-1/4 lb.), sliced
1-1/2 Tbsp. Lemon juice
1 cup thawed COOL WHIP Whipped Topping
Make It
HEAT oven to 425ºF.
MIX flour, 2 Tbsp. sugar, baking powder and zest in large bowl. Cut in cream
cheese with 2 knives or pastry blender until mixture resembles coarse crumbs.
Stir in 1/3 cup milk until mixture forms dough.

USE floured hands to divide dough into 8 balls; place, 3 inches apart, on baking
sheet sprayed with cooking spray. Flatten to 1/2-inch thickness; brush tops
lightly with remaining milk. Sprinkle with 2 tsp. of the remaining sugar.

BAKE 12 to 15 min. or until golden brown. Meanwhile, combine peaches, remaining
sugar and lemon juice. Cool shortcakes slightly; split in half. Fill with peach
mixture and COOL WHIP just before serving.

Kraft Kitchens Tips
Size-Wise
Sweets can be part of a balanced diet but remember to keep tabs on portions.
Special Extra
Mix 1/4 tsp. ground cinnamon with the 2 tsp. sugar used to sprinkle over biscuit
dough before baking.
Substitute
Prepare using 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread.
~@~@~@~@~@~@~@~
Rhonda G in Missouri
~^~^~^~^~^~^~^~

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3. Easy Bacon, Egg and Cheese Pizza
Posted by: “Rhonda

This is from the Better Recipes website...

~~~~~

Easy Bacon, Egg and Cheese Pizza

Ingredients
* 1 6-oz package sage- or pork-flavored stuffing mix
* 1 1/2 cups boiling water
* 4 tbsp butter, cut up
* 6 eggs, divided
* 1 1.25-oz. package country gravy mix
* 1 cup cold water
* 1/2 tsp black pepper
* 1/2 tsp salt
* 6 slices bacon, crisp-cooked and crumbled
* 4 green onions, sliced
* 1 1/2 cup shredded cheddar cheese
*
Method
Preheat oven to 425 degrees. Spray a 12-inch pizza pan with cooking oil spray;
set aside. In a medium bowl, combine stuffing mix, boiling water, butter, and 1
of the eggs, beaten. Spread into prepared pizza pan; bake 8-10 minutes, or until
crust begins to brown and is set. While crust bakes, in a small saucepan, whisk
together gravy mix and the 1 cup cold water. Cook and stir until boiling; reduce
heat and simmer for 1 minute. Beat 5 eggs then add salt and pepper. In a medium
nonstick skillet, over medium heat, cook eggs just until scrambled and set. To
assemble pizza, spoon gravy over baked crust. Top with scrambled eggs, bacon,
green onions and cheese. Return to oven for 7-9 minutes, or until cheese melts.
Let stand 5 minutes before slicing into wedges to serve.
Notes:
This will become your trademark breakfast or brunch recipe. Super-simple to
prepare. A tantalizing treat for the eyes and the taste buds.
Number of Servings: 6-8
~@~@~@~@~@~@~@~
Rhonda G in Missouri
~^~^~^~^~^~^~^~

________________________________________________________________________
4. Spicy Buffalo Style Meatballs
Posted by: “Rhonda

This is from the Better Recipes website...

~~~~~

Spicy Buffalo Style Meatballs

Ingredients
* 1 18 oz package frozen fully cooked beef meatballs
* 2-3 tablespoons hot pepper sauce
* 2 tablespoons butter, melted
* 1 tablespoon honey
* Prepared bleu cheese dressing
* Celery sticks
Method
Cook meatballs according to package directions. Meanwhile, combine hot pepper
sauce, butter and honey in a large bowl, then mix well. Add meatballs and stir
to coat. Serve with dressing and celery sticks, as desired.
Notes:
Number of Servings: 3 dozen

________________________________________________________________________
5a. Macaroon Meringues
Posted by: “Sandy

Macaroon Meringues

Meringues
1-3/4 cups sugar
1 tsp cornstarch
8 egg whites
2 tsp almond extract
1 tsp vanilla extract
6 oz toasted coconut

To make the Meringues:

Preheat the oven to 200F. Line 2 baking sheets with
parchment and trace 3” diameter circles on the paper.
Combine the sugar and corn starch.

Put the egg whites in the bowl of an electric mixer and
beat on High until they foam. Slowly add the sugar
mixture and almond and vanilla extracts while continuing
to beat. Beat until stiff peaks form. Fold in toasted
Coconut

Put the meringue in a pastry bag fitted with a plain 1/2”
tip and pipe meringue into the traced circles in a tight
spiral, filling the circles. Smooth with a spatula.

Bake until dried, 1-1/2 to 2 hours. If the meringues
begin to brown, reduce the heat to 150 F. Turn the oven
off and leave the pans on the rack to cool and finish
drying overnight.

*~Sandy~*

________________________________________________________________________
6a. Impossible Chicken Tamale Pie
Posted by: “jackie”

Impossible Chicken Tamale Pie

1 c Frozen corn,thawed, drained
1 c Shredded Jack/cheddar cheese
1 cn 4oz. green chilies,chopped
3 Eggs
Shredded lettuce
1 1/2 c Cut-up cooked chicken
1 pk Taco seasoning mix
1 1/4 c Milk
3/4 c Bisquick
Sour cream

Heat oven to 400. Grease or spray a 10 in. pie plate. Mix chicken,corn and seasoning mix: spread in pie plate. Sprinkle with the chilies and cheese. Beat milk, eggs and bisquick until all lumps are out. pour into greased pie plate. Bake 25-30 minutes or until knife comes out clean. Cool a bit and serve with the sour cream and shredded lettuce.

________________________________________________________________________
7. Chocolate River Bars
Posted by: “jackie”

Chocolate River Bars

1 stick butter
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 egg
1/2 tsp almond extract
1-1/4 cups flour
1/2 tsp baking soda
1/2 tsp salt
1 cup semisweet chocolate chips

Mix butter, brown sugar, and granulated sugar; beat until fluffy. Add egg and almond extract and beat well. In a separate bowl, stir together flour, soda, and salt. Mix into butter mixture, beating well.

Spread batter into greased 13x9x2-inch baking pan. Sprinkle chocolate chips evenly over top of batter. Place in oven at 350 degrees for 2 minutes, just until chocolate softens.

With a table knife, swirl the melted chocolate pieces into the batter. Return the pan to the oven and bake 12 to 15 minutes, or until golden. Cool.

Cut into 32 bars.

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8. Peanut Butter Cookie Candy
Posted by: “Lynnda”

Peanut Butter Cookie Candy

3 1/2 T. peanut butter
1 cup butterscotch chips, 6 oz
3 cups crushed cornflakes

Melt the peanut butter and butterscotch chips in double boiler. Remove form heat. Add crushed cornflakes and mix well. Drop by teaspoonfuls onto waxed paper, shaping by hand. Let stand until set. Store in refrigerator. Makes 5 dozen.
Notes: These were served at our tasting party, and everyone loved them.
Source; Roux To Do

________________________________________________________________________
9. Layered Sherbet Dessert
Posted by: “Lynnda”

Layered Sherbet Dessert

2 2/3 cups chocolate wafer crumbs
1/2 cup butter or margarine, melted, 1 stick
1 quart orange sherbet, softened
1 quart rainbow sherbet, softened
1 quart lime sherbet, softened
Raspberry Orange Sauce:
2 pkg. frozen raspberries in light syrup, thawed, 10 oz. each
2 T. frozen orange juice concentrate, thawed
1 T. plus 1 t. cornstarch
Garnishes:
Chocolate curls
Orange rind curls
sprigs of fresh mint

Mix 1 2/3 cups of the water crumbs and the melted butter in a bowl and mix well. Press evenly in 10 inch springform pan. Freeze until firm. Spread the orange sherbet evenly over the frozen crust. Sprinkle with 1/2 cup of the remaining wafer crumbs. Freeze until firm. Repeat layering with the rainbow sherbet and reaming wafer crumbs. Freeze until firm. Spread the lime sherbet over top. Freeze, covered, for at least 8 hours. For the sauce: process the raspberries in blender until smooth. Press through a sieve into a bowl, discarding the seeds. Mix the orange juice concentrate and cornstarch in pan and mix well. Stir in the raspberry puree. Bring to a boil over medium heat, stirring constantly. Boil for 1 minute, stirring constantly. Pour into a bowl. Chill, covered until ready to serve. To serve, carefully remove the side of the springform pan and cut into wedges. Garnish with chocolate curls, orange rind curls and fresh mint sprigs. Serve with the sauce. Serves 12 to 14.
Note: If you can’t find chocolate wafers, use chocolate sandwich cookies with the filling removed.
Source: Roux To Do

________________________________________________________________________
10a. Friendship Bread
Posted by: “Lynnda”

Friendship Bread

1 large round loaf Hawaiian bread
4 cups shredded sharp cheddar cheese, 16 oz
8 oz. cream cheese, softened
8 oz. sour cream
1/2 cup finely chopped green onions
2 cans chopped green chilies, drained
1 to 1 1/2 cups chopped ham, crumbled crisply cooked bacon, chopped cooked turkey or a combination

Cut top from bread and scoop out the center to form a bread bowl. Reserve the top and center. Tear reserved bread center into bite size pieces. Mix the cheddar cheese, cream cheese, sour cream, green onions, green chilies, and ham in a bowl and mix well. The mixture will be stiff. Spoon into the bread bowl. Replace top and place on baking sheet. Bake at 350 for 1 hour and 10 minutes. The outside of the bread may blacken a little, but this won’t affect the taste. Serve with the reserved bread pieces or tortilla chips for dipping. Serves 8
Note: You may substitute light ingredients, but do not substitute fat free ingredients.
Everyone loves this and always asks for the recipe.
Source: Roux To Do

________________________________________________________________________
11a. Sweet Potato Cheese Pate
Posted by: “Lynnda”

Sweet Potato Cheese Pate

8 oz. cream cheese, softened
2 cups cold mashed sweet potatoes
1/4 cup finely chopped onion
1 garlic clove, minced
2 T. finely chopped jalapeno chile
1 t. seasoned salt
1 t. Worcestershire sauce
2 t. Louisiana hot sauce
1/4 cup chopped pecans

Beat cream cheese and sweet potatoes in mixing bowl until smooth. Add the onion, garlic, jalapeno chile, seasoned salt, Worcestershire sauce, hot sauce and pecans and mix well. Chill, covered, for 4 hours or until easy to handle. Shape into a ball. Chill, covered for 4 hours or until firm. Serve with assorted crackers, breadsticks or vegetables for dipping. Makes about 3 cups. Note: When cutting or seeding hot chiles, use rubber or plastic gloves to protect your hands.
Source: Roux To Do

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12. Butterscotch Pound Cake
Posted by: “Lynnda”

Butterscotch Pound Cake

1 cup butter, softened, 2 sticks
8 oz. cream cheese, softened
2 1/4 cups sugar
6 eggs
2 1/2 cups flour
1/2 t. salt
1 T. vanilla extract
1 cup butterscotch chips, 6 oz
1 cup chopped pecans

Cream the butter, cream cheese and sugar in a mixing bowl. Add eggs 1 at a time, beating well after each addition. Add flour and salt gradually, beating constantly. Add the vanilla. Fold in the butterscotch chips and pecans. Spoon into a well greased tube pan. Bake at 325 for 20 minutes. Reduce oven temperature to 300. Bake for 1 1/4 hours more or until wooden pick inserted in center comes out clean. Cool in the pan on wire rack for 10 minutes. Remove form pan and cool to room temperature. Serves 16
Note: Bring all ingredients for cakes to room temperature before mixing.
Source: Roux To Do

________________________________________________________________________
13. Broccoli, Walnut and Blue Cheese Salad
Posted by: “Lynnda”

Broccoli, Walnut and Blue Cheese Salad

Vinaigrette:
1 cup vegetable oil
1/2 to 1 cup sugar
1/2 cup red wine vinegar
3 T. soy sauce
Salt and pepper to taste
Salad:
1 pkg. chow mein noodles, 6 oz
1 cup chopped walnuts
1/4 cup butter, melted, 1 stick
2 cups chopped broccoli
1 head romaine, torn into bite size pieces
4 green onions, chopped
1 pkg. sliced mushrooms
1/3 to 3/4 cup crumbled blue cheese

For the vinaigrette, mix the oil, sugar, vinegar, soy sauce,salt and pepper in a jar with tight fitting id. Cover jar and shake well. The vinaigrette may be made ahead of time to let the flavors blend more, but it is not necessary. For the salad, place chow mein noodles and walnuts in a baking dish. Pour the butter over top and toss to coat well. Bake at 325 for 25 minutes or until roasted. Watch carefully to prevent burning. Mix the broccoli, romaine, green onions, mushrooms cheese, roasted noodles and walnuts in large salad bowl. Add the desired amount of vinaigrette and toss to coat. Serves 4 to 6
Source: Roux To Do

________________________________________________________________________
14a. Summer Corn Salad
Posted by: “Lynnda”

Summer Corn Salad

3 cups fresh or frozen cooked corn, OR 2 cans Shoe Peg corn, drained, 12 oz. each
2 tomatoes, peeled, chopped and drained
1 bell pepper, chopped
1 purple onion, chopped
1 cucumber, chopped
1/2 cup sour cream
1/4 cup mayonnaise
2 T. vinegar
1/2 t. celery seeds
1/2 t. dry mustard
2 t. salt
1/2 t. pepper

Mix the corn, tomatoes, bell pepper, onion and cucumber in large bowl. Mix well. Stir in sour cream, mayonnaise, vinegar, celery seeds, dry mustard, salt and pepper. Chill, covered for 8 to 12 hours before serving. You may store in refrigerator for several days. Serves 8
Note: If using fresh corn, remove the ears of corn from hot water and plunge into ice water to stop the cooking process. Stand 1 ear at a time on plate and cut off the kernels with a sharp knife, scraping the “milk” from the cobs. Add to the salad. Note: Do add a teaspoon of sugar to the boiling water for sweeter corn. Don’t overcook the corn It only takes 3 to 5 minutes per ear to cook.
Source: Roux To Do

________________________________________________________________________
15. Beef Bruschetta Skillet
Posted by: “jackie”

Beef Bruschetta Skillet

1 lb. beef sirloin steak, cut into thin strips
2 tsp. oil
4 cloves garlic, minced
2 cups chopped tomatoes
1 can (10 oz.) beef broth
1 tsp. dried basil leaves
1-1/2 cups instant white rice, uncooked
2 oz. cubed VELVEETA (1/2 cup)

Brown meat in oil in nonstick skillet on medium-high heat. Remove from skillet; set aside.

Add garlic, tomatoes, broth and basil to skillet; bring to boil. Stir in rice; return to boil.

Reduce heat to medium-low. Stir in meat and Velveeta; cover. Simmer 8 to 10 min. or until heated through. Stir until Velveeta is completely melted and mixture is well blended.

SERVES 4

KRAFT KITCHENS TIPS

Substitute 1 can (14-1/2 oz.) diced tomatoes, undrained for fresh tomatoes.

________________________________________________________________________
16. Chocolate ‘n’ Cream Delight (Cake)-—w/ Fruit
Posted by: “Russie

CHOCOLATE ‘N’ CREAM DELIGHT

CAKE:
2 1/2 cups sugar
3/4 cup cocoa powder
1 tsp baking soda
3/4 tsp salt
1/4 cup buttermilk
2 large eggs
4 large egg yolks
3 tsp vanilla
1 3/4 cup cups flour
1 cup vegetable oil
1 orange, zested, juiced
FROSTING:
2 cups each milk, butter, and sugar
6 tbs flour
6 oz white chocolate, melted
1 oz bittersweet chocolate, grated
3 tbs orange flavored liqueur

BAKE LAYERS-—Heat oven to 350 degrees. In saucepan, combine first 4 ingredients, add 3/4 cup boiling water and 1/4 cup orange juice, whisking. Bring to a boil. Remove from heat let sit 10 min. In bowl, beat cocoa mixture, oil and vanilla 15 seconds. Add flour and beat 30 seconds. Add eggs, yolks, buttermilk and 1 tbs zest. Beat 1 min. Divide batter between 2 greased and paper lined 9” round cake pans. Bake 25 min. or until done. Let cool 10 min. Invert cakes, remove from pans. Remove paper. Let cool completely.
*MAKE FROSTING-—In saucepan, whisk milk into flour to form smooth mixture. Bring to a boil. Cook 1 min. more. Using a fine sieve, strain milk flour mixture. Cover mixture with plastic wrap, let cool 15 min. or until room temp. In bowl, beat butter 1 min. Add sugar. Beat 2 min. or until light and fluffy. Beat in cooled milk flour mixture. Stir in 4 oz melted white chocolate and 2 tbs orange liqueur, reserve 3 1/2 cups. In bowl, combine remaining frosting and chocolate.
*ASSEMBLE CAKE-—Place 1 cake layer on serving platter, spread with chocolate frosting mixture. Top with remaining cake layer. Coat cake with 2 cups frosting. Spoon 1/2 cup frosting into pastry bag fitted with large round tip. Pipe border around top edge of cake. Using fork, create decorative lines around sides of cake. Chill. In saucepan, cook remaining frosting 1 min. or until melted. Remove from heat. Stir in remaining white chocolate and liqueur. Let cool 1 min. or until warm, pour on cake inside piped border, spreading to cover top of cake completely. Chill until ready to serve. Garnish with orange wedges and chocolate disks, if desired, then serve.
MAKES 16 SERVINGS OF CHOCOLATE AND CREAM CAKE...

________________________________________________________________________
17. Four Cheese Classic (Macaroni)-—w/ Parsley
Posted by: “Russie

FOUR CHEESE CLASSIC MAC

3 tbs each flour and unsalted butter plus 1 tsp unsalted butter
4 oz each sharp Cheddar cheese and Swiss cheese, grated
2/3 cup plain bread crumbs
1/2 cup grated Parmesan cheese
8 oz Gouda cheese, grated
1/2 tsp salt
1 tsp onion powder
1/4 tsp pepper
2 1/2 cups milk
16 oz box corkscrew shaped pasta (I used elbow macaroni)

Heat broiler. Coat a 9x9” baking dish with cooking spray. Bring a pot of lightly salted water to a boil. Add pasta and cook following package directions. Drain and transfer to bowl. Heat 3 tbs butter in a saucepan until melted. Add flour, whisking, add milk, whisk until smooth. Bring to a simmer, stirring, then add onion powder, salt and pepper. Simmer 3 min. then remove from heat.
*Stir in Gouda, Cheddar, Swiss and 1/4 cup Parmesan until cheeses are melted and sauce is smooth. Mix into cooked pasta and pour mixture into baking dish. In microwave bowl, melt remaining butter. Stir in bread crumbs and remaining Parmesan. Divide over pasta. Broil 3 min. or until browned. Garnish with parsley, if desired, then serve.
MAKES 12 SERVINGS OF FOUR CHEESE CLASSIC MAC...

[Non-text portions of this message have been removed]

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18. Ginger Lemon (Tiramisu)-—w/ Strawberries
Posted by: “Russie

GINGER LEMON TIRAMISU

1/2 cup each ginger preserve and lemon juice
1 cup each heavy cream and chopped strawberries
1 tbs lemon zest
8 oz brick cream cheese
1/4 cup water
2 pkgs 6 oz each soft ladyfingers
8 oz container mascarpone cheese
1/3 cup sugar

Line the bottom of an 8” springform pan with foil. Microwave preserves in a glass bowl 1 min. or until melted. Whisk in lemon juice and water. Stand 3 strips of ladyfingers around side of pan and place 14 ladyfingers over bottom, flat side facing you. Set aside 1/4 cup ginger syrup, brush ladyfingers with half of remaining syrup.
*In bowl, beat mascarpone, cream cheese and sugar until blended. Beat in reserved ginger syrup and zest. In bowl, beat cream until stiff peaks form, fold into cheese mixture. Spread 2 cups cheese mixture into pan over ladyfingers. Arrange remaining ladyfingers on top. Brush with remaining ginger syrup, sprinkle strawberries on top, spread remaining cheese mixture over strawberries. Cover and refrigerate 2 hours or overnight.
*Remove side of springform pan. Slide tiramisu off lined bottom onto serving plate. Garnish with sugared lemon slices, if desired, then serve.
MAKES 16 SERVINGS OF GINGER LEMON TIRAMISU...

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19a. DIABETIC PAN-BROILED SHRIMP
Posted by: “Richard Lee

DIABETIC PAN-BROILED SHRIMP

Yield: 2 servings

Source: “Magic Menus for People with Diabetes”
Via The Diabetic Gourmet Daily Recipe Mailer

INGREDIENTS

1 teaspoon margarine
1/3 medium sweet onion, sliced
1/3 pound shrimp, peeled and deveined
Lemon juice, salt, and pepper to taste

DIRECTIONS

Heat margarine in medium saucepan. Saute onion until
translucent. Add shrimp. Saute until pink, about 3-5 minutes.
Add lemon juice, salt and pepper.

Nutritional Information Per Serving (1/2 of recipe):

Calories: 89, Fat: 3 g, Cholesterol: 116 mg, Sodium: 156 mg,
Carbohydrate: 3 g, Dietary Fiber: 1 g, Sugars: 2 g, Protein: 13 g

Diabetic Exchanges: 2 Very Lean Meat, 1/2 Fat

2 WW Points

——————————————————————————————————— To visit your group on the web, go to:
http://groups.yahoo.com/group/SimpleMeals/

Onion Spreads I just tried the caramelized onion jam that I made today
(new recipe - just popped the top on a jar that flipped over in the canner and wasn’t sure on the seal).
It is very different and very good! I cut a bite off of some leftover marinated steak in the fridge and
put a dab of this jam on the steak; it has a sweet and savory
taste that went very nicely with the
marinated steak without overpowering it. I wouldn’t pair it with chicken or turkey, but it would go
very nicely with roast beef, venison, pheasant, or other darker meat. If you have ever had
sauerbraten, this jam reminds me of a very mild version of the same flavors, like an echo
of sauerbraten. :) I tried it cold, which was fine, but I will serve it at room temperature.
The recipe was a little time consuming, but the ingredients were all things I have on hand,
and I can easily grow the garlic and the onions. This recipe made 8
jelly jars of jam.
I found it on the Taste of Home website.

Caramelized Onion Jam

4 whole garlic bulbs
1 tsp vegetable oil (I actually drizzled extra light olive oil)
5 c. chopped sweet onions (1 1/2 pounds)
1/4 c. butter/margarine
3/4 c. cider vinegar
1/2 c. lemon juice
1/4 c. balsamic vinegar
1 1/2 tsp. ground mustard
1 tsp. salt
3/4 tsp. white pepper (I was out of white pepper and used black)
1/2 tsp. ground ginger
1/4 tsp. ground cloves
6 c. sugar
1 pouch (3 oz) liquid fruit pectin

Remove papery outer skin from the garlic (do not peel or separate cloves).
Cut top off garlic bulbs, brush or drizzle with oil, and wrap each bulb in foil.
Bake at 425 degrees for 30 - 35 minutes or until softened. Cool for 10 - 15 minutes
(after 10 minutes, pull apart the cloves to allow for complete cooling).

In a large pot or Dutch oven, saute onions in butter for 30 - 40 minutes
or until lightly browned.
Squeeze softened garlic into pan. Stir in the cider vinegar, lemon juice, balsamic vinegar,
mustard, salt, pepper, ginger, and cloves. Bring to a rolling boil. Gradually add sugar, stirring
constantly. Return to a boil for 3 minutes.

Add pectin, bring to a full rolling boil, and boil for 1 minute, stirring constantly. Remove from the
heat, and let stand for 3 minutes. Skim off any foam. Pour hot mixture into hot jars, leaving
1/2 inch headspace. Put on lids and bands. Process for 10 minutes in a boiling water bath.

This is from the book Canning for Dummies.

Preparing Canned Onions
By Amelia Jeanroy and Karen Ward
Onions are a staple ingredient in many recipes. Their savory flavor often is
the finishing touch to your favorite meal. Canning and preserving onions leaves
them soft but flavorful. Keep these onions in your pantry as an important
ingredient for your favorite recipe.
Canning and preserving low-acid foods â€” such as onions requires pressure
canning to kill microorganisms that are harmful if not destroyed before
ingesting the food. Pressure canning at 240 degrees kills the botulism
bacteria. If this temperature isn’t achieved and the bacteria isn ‘ t destroyed,
one taste of this spoiled food can kill you. Simply boiling food on the
stovetop will not kill any botulism and should not be considered a safety step.
Canned Onions
Canned onions are useful for any quick meal. They are great if eaten on a
burger, heated and added to gravy, or just eaten as a condiment.
Preparation time: 20 minutes
Processing time:Pints and quarts, 40 minutes
Pressure level: 10 pounds
Yield:20 pints or 10 quarts
20 pounds fresh onions
Canning salt
1. Prepare your canning jars and two-piece caps (lids and screw bands)
according to the manufacturerâ€™s instructions.
Keep the jars and lids hot.
2. Peel and wash the onions. If youâ€™re using large onions, chop them or slice
them into 1/2-inch pieces.
3. Place the onions in a 12-quart pot, cover them with water, and bring them
to a boil over medium high heat.
Boil them for 5 minutes, or until theyâ€™re translucent.
4. Using a slotted spoon, remove the onions from cooking liquid (reserve the
liquid for filling the jars) and firmly pack them into the prepared jars. Add
1/2 teaspoon salt to each pint jar or 1 teaspoon salt to each quart jar. Pour
the hot cooking liquid over the onions, leaving 1-inch headspace.
Release any air bubbles with a nonreactive utensil, adding liquid as necessary
to maintain the proper headspace. Wipe the jar rims; seal the jars with the
two-piece caps, hand-tightening the bands.
5. Process the filled jars in a pressure canner at 10 pounds pressure for 40
minutes (pints or quarts).
Allow the pressure to return to 0, wait an additional 10 minutes, and then
carefully open the canner lid.
Use a pressure canner to safely process low-acid foods, including many
vegetables.
6. Remove the jars from the canner with a jar lifter. Place them on a clean
kitchen towel away from drafts.
After the jars cool completely, test the seals. If you find jars that haven’t
sealed, refrigerate them and use them within two weeks.
Prior to eating or tasting, boil the food for 15 minutes. For altitudes over
1,000 feet above sea level, extend the boiling period 1 minute for each
increase of 1,000 feet.
Per 1/2-cup serving: Calories 42 (From fat 2); Fat 0g (Saturated 0g);
Cholesterol 0mg; Sodium 294mg; Carbohydrates 10g (Dietary fiber 1g); Protein
1g.

This recipe came off the Vidalia Onion website:

Vidalia Onion

10 cups Sweet Vidalia Onions, finely chopped
2 green bell peppers, chopped
1 hot pepper, chopped (optional)
3 cups sugar
3 cups cider vinegar
2 tsp. mustard seed
2 tsp. celery seed
1 tsp turmeric
2 tsp Fruit Fresh

Cover onions & peppers with 1/2 cup salt in ice water for 1 hr.
Drain. Mix vinegar, sugar and spices in large pot. Bring to a boil;
add onions and peppers. Boil 10 min. Pack in hot sterilized jars
and process. Makes about 6 pints.

Recommended process time for
Pickles in a boiling-water canner.
Process Time at Altitudes of
Style of Pack Raw
Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Pints 10 min 15 20
Quarts 15 20 25

A sweet onion relish recipe
INGREDIENTS:

* 1 1/2 gal. ground Vidalia Onions (16 to 20,
about 10 lbs.)
* 1/2 c. salt
* 1 qt. cider vinegar
* 1 tsp. turmeric
* 1 tsp. pickling spice
* 4-oz. jar chopped pimentos
* 4 1/2 c. sugar

PREPARATION:
Grind or use food processor for enough Vidalia onions
to yield 1 1/2 gallons, add 1/2 cup salt and let stand
30 minutes. Squeeze juice from mixture and discard
juice. To onions, add vinegar, sugar, spices (tied in
cheesecloth or use a tea ball) and pimiento.

Bring to a boil and cook for 30 minutes, stirring
often. Pack both onions & cooking liquid to cover in
sterilized jars, leaving 1/2-inch headspace. Remove
air bubbles by tapping bottom of jar or running knife
to bottom several times. Wipe jar rims. Adjust lids.
Process 10 minutes in a boiling water bath. Makes
about 8 pints or 16 half-pints.

Notes from Ruth: Some things I learned on my first
batch about 3 years ago ~ The turmeric will turn a
plastic or wooden spoon a strange color, I used a blue
plastic spoon and now the bowl is a strange shade of
green! Draining the onions I used a colander fitted
with cheesecloth large enough to go around the onion
mixture. Then folded the cheesecloth and wrung out
like clothing you hand wash. You need to get as much
liquid out at this stage as possible. The original
recipe only called for 2 tbsp. pimiento, but I use the
whole jar as it doesn’t have flavor of it’s own and
makes a much prettier jar of relish. Vi

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Imitation soy sauce

4 tablespoons beef bouillon (If go with salt free bouillon you might want to add some salt to recipe go by taste)
4 teaspoons balsamic vinegar
2 teaspoons dark molasses
1/4 teaspoon ground ginger
1 pinch white pepper ( I used black pepper)
1 pinch garlic powder
1 1/2 cups water

In a saucepan over medium heat, stir together the beef bouillon, balsamic vinegar, molasses, ginger, white pepper, garlic powder and water. Boil gently until liquid is reduced to about 1 cup, about 15 minutes.
Donna in KS

.

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Spicy Sweet Potatoes with Lime
Posted by: “~*Piper*~”

Spicy Sweet Potatoes with Lime

4 medium sweet potatoes, scrubbed
2 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon ground ginger
salt and pepper

For the yogurt dipping sauce:
1 cup plain yogurt
3 tablespoons cilantro, chopped
1 tablespoon fresh lime juice
1/2 teaspoon cumin

Preheat the oven to 400 degrees. Set a baking sheet in the oven while warming.
Halve the potatoes length-wise, and cut each piece into three wedges.
Mix together the cumin, paprika and ground ginger. Coat the potato wedges quickly with the oil, and then toss with the spices and season with salt and pepper.
Place the potatoes on the preheated baking sheet, in one layer. Set in the oven and cook for 15 minutes. Flip the wedges with a spatula and cook for another 15 minutes.
Meanwhile, mix together the yogurt, cilantro, lime juice, and cumin for the yogurt dipping sauce.
When the potatoes are done, remove and serve with the sauce.
Makes 4 servings.

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~*Piper*~

________________________________________________________________________
2. Potato and Bean Soup
Posted by: “~*Piper*~”

Potato and Bean Soup

2 tablespoons extra-virgin olive oil
1 cup chopped onion
3 carrots, cut into 1/4-inch dice
3 ribs celery, chopped
2 cloves garlic, minced
21/2 cups water
2 medium potatoes, peeled and cut into 1/2-inch cubes, about 2 cups
1 14 1/2 ounce can diced tomatoes
1 teaspoon ground cumin
2 15 ounce cans vegetable broth
1 15 ounce can cannelloni beans drained, rinsed

Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery and garlic and cook, stirring, 4 to 5 minutes, or until the vegetables are softened.
Add the water and potatoes and turn the heat to high. Bring to a boil, then add potatoes and let simmer until they are tender on the outside, but not cooked through, 5 to 7 minutes. Add the tomatoes, cumin, broth and beans, and let soup simmer 10 minutes, until the potatoes are cooked through.
Makes 4 servings.

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~*Piper*~

________________________________________________________________________
3. Zucchini Tomatilo Bisque
Posted by: “~*Piper*~”

Zucchini Tomatilo Bisque

2 tbsps. vegetable or olive oil
2 tbsps. butter
2 cloves garlic, chopped
2 onions, chopped
6 medium zucchini, chopped or grated
2 anaheim chilies, roasted, peeled, seeded, and chopped
1 jalapeno chile, de-stemmed, seeded, and chopped
6 tomatillos, husked and chopped
6 cups stock
5 corn tortillas
1 to 2 tbsps. lime juice
1/3 cup chopped cilantro leaves
salt and pepper

Optional Garnishes:
sour cream
crumbled tortilla chips
cilantro leaves

In a large saucepan, heat oil and butter, add garlic and onions and saute until softened. Add zucchini, chiles, and tomatillos, stirring until coated and heated through. Add chicken stock; bring to a boil, then cover and simmer for about 20 minutes or until zucchini is tender. Tear or shred tortillas into pieces and add to soup mixture. Stir in lime juice and cilantro leaves. In a blender or food processor, blend soup in batches until smooth. Add salt and pepper to taste. Serve hot accompanied with a dollop of sour cream and a few crumbled tortilla chips and cilantro leaves. This is a very thick soup; if you prefer it thinner, stir in a little more stock before serving.
Makes about 10 cups.

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~*Piper*~

This is another great group owned by *~Tamara~*

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