http://crockpot365.blogspot.com/2008/07/crockpot-chow-mein-recipe.html
CrockPot Chow Mein Recipe
Day 204.
I made this chow mein with chicken, but you easily could keep it vegetarian, or use your favorite kind of meat-—even pork!
Debbi (who doesn’t have a blog, but totally needs one) sent me this recipe in May, and I made it just yesterday.
This is a good one; I’m excited to share it with you.
The Ingredients.
—1-2 lbs of meat (I used one pound of chicken breast; Debbi uses two pounds)
—2 cups of water
—2 chopped yellow onions
—2-3 cups of chopped celery
—1/4 cup cornstarch
—1/4 cup soy sauce (La Choy and Tamari wheat-free are gluten free)
—3 T molasses
—1 can (16 oz) baby corn, drained
—1 can (6.5 oz) bamboo shoots, drained
—1 cup bean sprouts
—1 chopped red bell pepper
—salt and pepper to taste
—olive oil
—spaghetti or chow mein noodles (I used Trader Joe’s brown rice spaghetti)
The Directions.
If you are using meat, put it into the crockpot. I used frozen chicken breast tenderloins. Add the chopped onion and celery, and two cups of water.
Cover and cook on low for 6-7 hours, or on high for 4. Shred meat carefully with two forks.
In a glass bowl, mix the cornstarch, soy sauce, and molasses. Mix to get rid of the little clumpy balls of cornstarch. I ended up needing to use my fingers to really break them up—which reminds me that I should really make a batch of Ooblek for the kids.
set aside.
Chop up the red bell pepper, and add it to the crockpot. Open the bamboo shoots and corn, drain liquid, and add remaining content. Add bean sprouts.
Stir in the sauce mixture.
Cover your crockpot again and cook on high for about an hour, or until flavors have melded and the added vegetables reach desired tenderness.
Before serving, cook pasta according to package instructions. I heavily salted my water before adding the pasta (about 1 tablespoon of kosher salt) and added some olive oil.
When the pasta reaches the al dente stage, drain it and set aside. Heat some olive oil in a large frying pan or wok, and add some salt and pepper, if desired (I didn’t add any pepper). On high heat, toss the cooked pasta in the olive oil and salt, allowing it to sizzle a bit and get a tiny crust on some of the noodles.
Serve the noodles with the crockpot vgetables and meat.
The Verdict.
Oh thank you, Debbi! This was one of the best chow mein dishes I’ve ever had, ever. I loved how the noodles were not squishy and gross, and how the vegetables remained crisp and the sauce was SPOT ON. Debbi totally got it right.
We will make this again and again. My three-year-old has never had chow mein, and gobbled up her portion, and then ate more off of my plate. My six-year-old was hesitant with the veggies, but ate all the chicken and pasta.
Adam ate two plates, and so did I.
http://crockpot365.blogspot.com/2008/03/you-can-use-your-crockpot-as-rice.html
You Can Use Your CrockPot as a Rice Cooker
Day 64.
What if you need to cook a whole bunch of plain rice and don’t have an available stove burner? What if you don’t own a rice cooker? What if you decided to cook in your crockpot every single day for a year and were feeling rather full of stew and soup?
You could make rice. Plain, old, perfectly steamed rice. In your crockpot.
The Ingredients:
—1T butter
—1 cup white basmati rice (I’m listing this kind because that is what I used. I would imagine that any kind of white or brown rice would work, but I haven’t actually tried any other out yet.)
—2 cups water
—pinch of salt
The Directions:
—rub butter on the inside of your crockpot stoneware
—put in rice
—stir in water and salt
—cover and cook on high for 2-3 hours, checking every 45 minutes or so.
I cooked the above batch for 2 hours, 15 minutes and checked on it twice.
The Verdict:
Fluffy, lovely rice. I’m interested in trying this with larger quantities of rice and with different varieties.
We had this with takeout.
http://crockpot365.blogspot.com/2008/05/crockpot-fried-rice-recipe.html
CrockPot Fried Rice Recipe
Day 123.
It’s day 1 2 3! Which is more amusing to me than it should be with no coffee in sight.
So lets just say that you’ve been using your crockpot every single day and your refrigerator has a million little plastic containers in it filled with meat and veggies and rice and quinoa. And your kids are a bit tired of eating “mommy’s leftovers!” for breakfast and lunch so you need a way to disguise them. Because you can’t throw away food due the starving children thing and the global food shortage thing and you’re Scottish.
You can use your leftovers to make fried rice.
for reals.
in the crockpot.
I know! It totally blew my mind, too.
The Ingredients.
—2 cups leftover rice/quinoa
—3 T butter
—2 T soy sauce
—2 t worcestershire sauce
—1/2 t black pepper
—1/4 t kosher salt
—1/2 diced yellow onion
—1 cup of whatever frozen or fresh vegetables you have on hand. (I had a bit of asparagus, some carrots and peas)
—leftover meat (I had leftover chicken and 3/4 of a cheeseburger patty from a restaurant—I told you I was Scottish!)
—1 egg
—sesame seeds for garnish (optional)
The Directions.
Plop everything on in there together.
Mix it around, and cook on high for 2-3 hours, or on low for 3-4. You are only heating everything up and cooking the egg.
The Verdict.
This tasted great! The kids were happy, and Adam happily ate 2 bowls.
Now I have one tupperware in the fridge instead of seventy-eight gazillion, which makes me happy.
http://crockpot365.blogspot.com/2008_11_09_archive.html
CrockPot Mashed Potatoes with Cream Cheese and Sour Cream Recipe
Day 320.
psst. Make these potatoes. You won’t be sorry.
This is one of those recipes where I wonder if the crockpot is really necessary, or is it just being used to keep the potatoes warm. You have to use the stove to boil the potatoes, and then you smash them with the cream cheese and the sour cream.
I suppose you could argue that the crockpot isn’t necessary, but I used it. Because it makes me happy, and that’s what I do.
These potatoes are too good to not share, and I’ll let you be the judge about whether or not the crockpot is a necessary tool.
The Ingredients.
—5 pounds of red potatoes
—1 block of cream cheese, room temperature (8 oz. I used light)
—1 cup sour cream (I used light)
—1 chicken bouillon cube
—1/2 cup of water, reserved from boiling the potatoes
—1 tsp garlic powder
—1 T dried parsley
The Directions.
Wash and peel the potatoes, leaving the skin on some if desired. Cut in quarters to quicken boiling time. Put the pieces into a large pot and cover completely with water.
Bring the potatoes to a boil on the stove top. Boil rapidly for 10-20 minutes, or until potatoes are fork-tender.
Scoop out 1/2 cup of the water from the pot. Add the bouillon cube to the water. Drain the potatoes, and return to pot.
Open the cream cheese and put into the pot with the hot potatoes. Add sour cream. Pour in the water with the bouillon cube, also. Add the parsley and garlic powder.
Mash with a potato masher. If you don’t have a masher, the way that I seem to not, you can use a wire wisk. It’ll work just fine.
After smashing well, scoop the potatoes out of the pot and place into a 4 to 6 quart crockpot. Cook on high for 2 hours, or on low for 4. Can be kept on warm indefinitely. After two hours on high, my potatoes got a bit crusty on the top and edges.
They were divine.
The Verdict.
So very good. My kids seemed to have thought that these were spicy (makes no sense whatsoever) and weren’t thrilled with the bits of skin I left on. I like a bit of skin, and so does Adam, but apparently the kids find it highly offensive.
I gave a quart to our friends, and they loved them. I will make these for Thanksgiving.
http://crockpot365.blogspot.com/2008_11_09_archive.html
CrockPot Homemade Cranberry Sauce Recipe
Day 319.
It’s Friday. Instead of fondue, you’re getting cranberry sauce. It’s a fair trade.
This worked! I’ve made cranberry sauce exactly once before-—in a kindergarten class. We followed the directions on the bag, and it came out quite bitter. No one except this one little boy who enjoyed shocking his classmates with odd behavior would eat it. I could tell it was bitter just by the smell.
I did not have high hopes for cranberry sauce in the crockpot, but was pleasantly surprised. This not only worked, the kids each had some with leftover turkey and I’ve had it now a few times on top of spinach salad.
I think the secret is the enormous amount of sugar I added...
The Ingredients.
—12 oz cranberries (fresh or frozen)
—1/2 cup orange juice
—1/2 cup water
—1/2 cup brown sugar
—1/2 cup white sugar
—1/4 tsp cinnamon
The Directions.
I used a 1.5 quart crockpot. It worked well for this recipe. If you only have a huge crockpot, you can put an oven-safe dish into it to create a smaller cooking vessel.
Rinse off the cranberries and put them into your crockpot. Add the orange juice and water. I had the kids squeeze fresh juice, but you can use store-bought if that’s what you have on hand.
Add the sugar and the cinnamon. Stir. There will be an awful lot of liquid, and the cranberries will float and you’ll wonder how on earth it could possibly turn into cranberry sauce.
Cover and cook on high. It will take about 3 hours.
Stir every hour or so. When the skin from the cranberries has softened, the cranberries will “pop” when pushed with a spoon up against the side of the crock. It wasn’t until about 2 hours in that my cranberries were soft enough to do this.
Smoosh all of the cranberries. Stir well.
Heat enough for it to be warm throughout. Take the lid off and heat on high for another 30 to 45 minutes. Your house will smell wonderful!
Serve. This easily can be made a few days before your holiday dinner.
The Verdict.
I liked this! I’m not a huge cranberry sauce eater, but I definitely liked the way this tasted better than the canned stuff (although the canned does get those neat ridges).
I will make this again!
CrockPot Corn Bread Stuffing Recipe
Day 318.
Dude. I so love my crockpot. It has gotten me to think out of the box, and I now have a refrigerator full of 2! TWO! kinds of perfect crockpot stuffing.
I think I need to bronze the crockpot after this year.
I’ve never had cornbread stuffing before, so I turned to the master: Paula Deen.
The Ingredients.
—8 x 8 pan of baked cornbread (I used the Whole Foods 365 brand of GF cornbread mix)
—4 slices of toasted bread (I used the GF Food For Life brand in the pink bag)
—2 cups celery, chopped
—1 large yellow onion, diced
—3 beaten eggs
—1/4 cup butter, melted
—1 T poultry seasoning
—1/2 tsp salt
—1/2 tsp pepper
—2 cups chicken broth (or vegetable!) —and another 1/4 cup if desired, later
The Directions.
I changed Paula’s recipe quite a bit, but tried to keep the basics exactly the same.
I used a 6 quart crockpot. If you only have a 4 quart, toss the stuffing together in a huge mixing bowl, and then transfer to your 4 quart.
Bake the cornbread according to package directions (or by all means, make it by scratch!)
If you have a few days to let it go stale, do that. Other wise, cut into slices and bake at 300 degrees until toasty (along with your bread slices). It took about 30 minutes in my oven.
While the cornbread is toasting, chop up the onion and celery. Put the pieces into your crockpot. Add the seasoning.
Melt butter in the microwave, and mix together with 3 beaten eggs. Stir well into the veggies and seasonings in the crockpot.
Cut the cornbread and toasted bread into cubes, about 1/2 inch square.
Toss the cubes of bread and cornbread well with the ingredients in the crockpot.
Pour in 2 cups of broth. Stir gingerly to combine. The cornbread will break up more than the bread did in the other stuffing, but try to keep a few pieces whole for texture.
Cook on high for 2 hours. This can be on warm successfully for up to 2 hours.
If you’d like a more moist dressing, add another 1/4 cup of broth before serving.
The Verdict.
Tasty. Delicious.
I think we have a new member at our dinner table this Thanksgiving!
Perfect Homemade Stuffing CrockPot Recipe
Day 317.
I am so excited I can hardly stop squirming. I grew up on Stove Top stuffing, and was pretty sure I’d never make or come across a gluten-free stuffing that didn’t make me want to hurl. (not a very nice image early in the morning, but seriously. The idea had pretty much just been stricken from my imagination.)
Until a few weeks ago and I began planning Thanksgiving-y crockpot recipes and I figured the Internet needed a crockpot stuffing recipe, and if I was going to make one, it’d have to be gluten free, so I might as well just give it a go.
I did it. Yesterday.
and it’s good! and I’m not even exaggerating or lying or anything!
eeek!
If you’re not gluten-free, go ahead and use your favorite sliced sandwich bread, or a loaf of french bread.
The Ingredients.
—1 loaf of bread, lightly toasted in the oven (I used the pink bag of Food Life brown rice bread)
—1 large yellow onion, diced
—1 cup celery, diced
—1 cup tart apple, peeled and diced
—1/4 cup butter, melted
—1/4 cup fresh parsley, chopped
—1 1/2 cup chicken or vegetable broth (and maybe 1/4 cup later if needed)
—1 T ground sage
—1 tsp ground marjoram
—1/2 tsp savory
—1/2 tsp thyme
(if you have poultry seasoning in the house, use 1 tablespoon and omit these spices.)
—1 tsp salt
—1 tsp pepper
The Directions.
I used a 6 quart crockpot. I’d recommend a big guy, so you have room to toss. If you only have a 4 quart, toss everything well in a very large mixing bowl, then put into your crockpot.
Toast the bread slices in the oven at 300 degrees. I needed to keep the brown rice bread in for about 30 minutes before it was all toasty. Regular bread will toast much quicker, be aware.
While the bread is toasting, chop up the onion, parsley, celery, and apple. Add to crockpot. Add the seasoning, and add melted butter. Stir well.
When the bread is done, cut into 1/2 inch size-or-so cubes.
Add to the crockpot.
Toss very well with the butter, chopped vegetables, and spices. When the bread is coated nicely, pour in 1 1/2 cups of broth.
Cover and cook on high for 2 hours. Sweep up the bread crumbs.
When finished, the bread will have browned a bit on the top and around the edges, and it will be hot throughout. It can stay on warm for probably another 2 hours before serving, if needed. Stir. If you’d like it a bit more moist, you can add a 1/4 cup more (or as much as you desire) of broth.
If you’d like to start the day ahead-—you can do the bread cubes, and seal in zipper bags, and chop the vegetables and keep separate. Combine as directed the day of your dinner.
The Verdict.
Amazing. In a blind taste-test, I’d never guess this was made with gluten-free bread. Holy toledo.
My kids don’t really like stuffing, but they tried it to be nice.
yay!
CrockPot Turkey Breast Recipe
Day 316.
Happy Veteran’s Day! Make sure to thank those in your lives who have or who are actively supporting our country in this most honorable way.
And then make turkey. In the crockpot.
I do plan on finding a little turkey (probably a 10 pounder?) to cook in the crock, but I wanted to test out a turkey breast first.
I used my mom’s “famous” and “secret” family recipe. Hey mom! Your recipe is now going to be even more famous, and it’s no longer a secret. :-) Thanks mom, I love you!
This is good turkey. It’s moist and juicy, even though there isn’t any brown meat. If you’d like, you can certainly throw in some turkey legs along with the breast. The rule of thumb is usually 1 pound of turkey per person.
The Ingredients.
—4 to 6 pound turkey breast (bone-in or out. your choice)
—2 cups cheap white wine (you can use broth instead, if you’d like)
—1 stick of butter
—1 onion
—salt and pepper
The Directions.
I used a 6 quart crockpot and a 4 1/2 pound turkey breast. I easily could have fit in some legs or a larger breast piece.
I know that it’s suggested to not cook with any wine that you wouldn’t drink, but it’s okay because I drink cheap wine.
Unwrap the turkey breast and pat it dry with paper towels. Susan taught me this. If desired, cut off the skin with poultry shears, and discard. (I did this. I couldn’t help myself.)
Salt and pepper the breast liberally.
Plop it, breast-side down into the crockpot. Wash your hands well.
Cut up an onion coarsely and push some pieces down next to the turkey and put a few in the rib cavity. Add the stick of butter.
Pour the wine over the top.
Cover and cook on low for 7-9 hours, or on high for 4-6. Use a meat thermometer to test doneness—it should register at 170°.
Remove from crockpot, and let sit for about 20 minutes before carving. The meat will be much more tender than if cooked in an oven.
The Verdict.
We all ate turkey! And not on Thanksgiving!
CrockPot Granola Recipe
Day 315.
I found oats! yay! They were hiding out at the fancy-pants grocery store.
We were all quite pleased with this granola, and have eaten almost all of it already. The kids and Adam ate a bunch warm, right out of the pot. I’m making some more today.
There’s no right or wrong way to make granola. Feel free to switch around ingredients depending on your family’s tastes/wishes.
The Ingredients.
- 5 cups oats (if gluten free, make sure the oats are certified GF.)
- 1/4 cup honey * (see note below)
- 1/4 cup melted butter * (see note below)
- 1 T flax seeds
- 1/4 cup slivered almonds
- 1/4 cup raw pumpkin seeds
- 1/4 cup raw sunflower seeds
- 1/4 cup unsweetened coconut
- 1/2 cup dried fruit (I used raisins and cranberries)
The Directions.
Put all the dry ingredients into your crockpot. You’ll need at least a 4 quart.
Melt the butter in the microwave, and add. Add the honey. Toss well.
*note: if you add this amount of honey and butter, the granola will be cereal-like, and not trail-mix like. If you’d rather the granola clump together in pieces, you’ll need to add more honey and butter. I tried it with the honey and butter doubled (1/2 cup each) and it still didn’t clump much—so if you’d prefer your granola that way, you’ll need to add at least 3/4 cup of honey. I didn’t want that much sugar, and my kids are cool with eating it like this.
Cover, but vent with a chopstick. Cook on high for 3-4 hours, stirring every so often.
If you can smell the granola cooking, go stir. It will burn if you don’t keep an eye on it. But it won’t burn as quickly as it does in the oven!
(ask me how many batches of granola I’ve had to throw out after burning in the oven. go ahead, ask. )
7. at least 7. I am no good with the oven.
Dump out on some parchment paper and let cool. Eat with milk like cereal, warmed with milk like oatmeal, or as is. Seal well in an air-tight container or in a ziplock. Granola freezes well.
The Verdict.
This is one of the only times I haven’t burnt granola, and my kids have been eating it non-stop since the first batch came out of the crock. I’m going to go have some more right now.
CrockPot Stuffed Onions Recipe
Day 314.
Have you ever had a stuffed onion? I hadn’t, until last night. I had planned on making some granola in the crockpot, but wasn’t able to find any certified gluten-free oats. Our neighborhood Whole Foods* didn’t have any. I was counting on those oats. I had my meal plan laid out for the week, and the granola was important.
grr.
Instead of stomping around the house frustrated (more than once, that is) I started digging around the fridge and freezer and decided to stuff some onions.
Adam said it wouldn’t work, which gave me the push I needed.
Guess what? They worked, and they were tasty. The kids had no interest, but who could blame them? They’re onions. Stuffed. With stuff.
The Ingredients.
—4 large yellow onions
—1 handful of baby spinach
—1 chicken and apple sausage (I think a spicy one would be good, too!)
—1/2 green bell pepper, chopped
—2 T chopped pecans (or walnuts or pine nuts)
—1/4 cup Parmesan cheese
—1 T olive oil
The Directions.
This is enough filler for 4 large onions, and I used my 6.5 quart crockpot. If you’re interested in cooking more than 4, increase the ingredients, and feel free to stack the onions. They will still cook.
Peel and core the onions. If you don’t have one of those apple-corer thingies, this will be hard to do. I tried to core with a knife, and found it immensely difficult. I used the corer 4 times for each onion-—you want a pretty big hole.
Chop up the spinach and bell pepper, and put it in a mixing bowl. Chop up the sausage and add it to the bowl along with the chopped pecans and the Parmesan cheese. Mix well.
Put the 1 tablespoon of olive oil into the bottom of your crockpot, and swirl around so the bottom is coated.
Stuff each onion with as much filling as you can.
Put the onions into the crockpot.
Cover and cook on high for 4-6 hours, or on low for 7-8. I was surprised how long they took to cook. I cooked ours on high for a bit over 5 hours.
The onions are done when they have turned golden brown and are pliable.
The Verdict.
These smelled wonderful while they were cooking, and made a stormy night feel warm and cozy.
I thought the flavor was quite good, and was happy to have discovered another “something” to stuff. Adam wanted his with a steak.
They are more of a side dish than a full meal, unless you eat 2.
http://crockpot365.blogspot.com/2008_11_16_archive.html
CrockPot Whole Turkey Recipe
Day 324.
I did it. A whole turkey in the crock.
I am officially turkeyed out.
I was able to fit a 9.5 lb turkey into a 6.5 quart crockpot. It was a tight squeeze, and this is the absolute largest turkey you should attempt to cook——even if you have a 7 quart crockpot. The meat needs to reach 140 degrees after 3 hours of cooking on high to keep it in the “safe zone” for consumption.
“hey Steph, how’d you learn that?”
I was hoping you’d ask! I learned this by participating in a live webchat hosted by Butterball, and their trained Turkey-Talk Bloggers. Chris Jordan, from Notes from the Trenches, and Susan Wagner, from Friday Playdate are fresh out of Turkey U. and are eager to help families with their burning (simmering) turkey questions.
You can ask anything turkey. Chris only slightly snickered when I asked where the thigh is. (guess what? it’s not on the drumstick at all-—it’s the part where the drumstick connects to the bird. huh.) There is another chat scheduled for November 25, or you can call 1-800-BUTTERBALL.
The Ingredients.
—turkey (9.5 lbs is the MAXIMUM to fit in a 6.5 quart crockpot)
—olive oil
—salt
—pepper
—garlic powder
—dried parsley
—onion
—apple (I used yellow)
—meat thermometer (necessity, not a luxury. go get one if you need it)
The Directions.
Your turkey must be completely and totally thawed. Seriously. Call the Butterball hotline if you don’t know how to do this safely.
I took a lot of the skin off. You don’t have to, the skin seems to magically brown a bit in the crock, but I have weird skin issues.
Remove the neck and the bag of stuff they put inside the turkey. If you’re going to use it to make stuffing or something, do that, but please don’t tell me.
Pat the turkey with paper towels to dry it off. Rub a handful of olive oil all over the bird, inside and out. Sprinkle salt, pepper, dried parsley, and garlic powder all over and in it, and rub it around. If you have a secret family concoction of herbs, by all means, use it.
Peel an onion, quarter it, and shove inside. Core an apple and do the same.
Lower the bird into your crockpot. I wanted to put it in breast-side down, but Chris and Mary (from Butterball) said not to. So I put it right-side up.
Cover. Cook on high for 3 hours, then check the internal temperature. You need the turkey to register at least 140 degrees.
Cover again and cook on high for another few hours. I needed to leave the house, and this turkey cooked on high for a bit over 5 hours. Check the internal temp again in a few places. It should be 170 degrees or higher. You can certainly cook it longer if needed, or keep it on warm until you are ready to carve.
CAREFULLY remove turkey from crockpot. The edges will have browned nicely. If you’d like, you can broil the top for a few minutes in the oven—put the turkey in a roasting pan, don’t use the crock. I tried this, and was pleased with how the turkey looked afterwards. I broiled for about 7 minutes.
Let sit for 15-20 minutes before carving.
The Verdict.
I’m so happy this worked. I feel.... relieved. Like my shoulders have lost a lot of tension, which is weird, but I must have been worrying about this sub-consciously for a while or something.
Synthes USA, Ti Synex II Vertebral Body Replacement - Class I Recall
Audience: Orthopedic and neurological healthcare professionals, hospital risk managers
[Posted 11/12/2009] FDA notified healthcare professionals of a Class I Recall of all lots of the Synthes USA, Ti Synex II Vertebral Body Replacement, a device used in the T1-L5 portion of the spine to replace a collapsed, damaged, or unstable vertebral body. Reports of moderate to severe loss of vertebral body replacement height (caused by failure of the central body component) in situ at six to fifteen months post implantation were received. Potential adverse health issues that could be associated with this issue include neural injury, increased pain, spinal kyphosis if unrecognized, failure of supplementary fixation, and/or need for reoperation/revision surgery. Surgeons and hospitals in possession of the subject devices must stop implanting them immediately. This product was manufactured from June 8, 2007 through September 9, 2009 and distributed from July 2, 2007 through September 8, 2009.
Read the complete MedWatch 2009 Safety summary, including a link to the Class 1 recall, at:
This message consists of the following:
1. Treestands Recalled by Gander Mountain Company Due to Fall Hazard,
http://www.cpsc.gov/cpscpub/prerel/prhtml10/10036.html
2. Backpack Blowers Recalled by Homelite Due to Fire Hazard,
http://www.cpsc.gov/cpscpub/prerel/prhtml10/10037.html
3. Bicycles Recalled by Easton Sports; Stem Failure Poses Fall Hazard,
http://www.cpsc.gov/cpscpub/prerel/prhtml10/10038.html
Slow-Cooked Italian Chicken and Mushrooms
2 pounds chicken thighs, boneless and skinless
1 tsp salt
1 tsp black pepper
4 TBLS olive oil, divided
2 cloves garlic, minced
8 ounces mushrooms, sliced
1 red pepper, sliced
1 onion, sliced thin
1/2 cup Marsala wine (or chicken stock)
1 can (14.5 oz) diced tomatoes, in juices
2 TBLS capers, drained
1/2 cup currants
2 TBLS chopped fresh basil (or 2 teaspoons dried)
2 TBLS chopped fresh parsley (or 2 teaspoons dried)
In large sauté pan, warm 2 tablespoons oil over medium heat. Season chicken with salt and pepper. Add chicken to pan and sauté until browned, about 5 minutes. Remove chicken to slow cooker and turn pot on low. In same sauté pan, heat remaining 2 tablespoons oil. Add garlic, mushrooms, pepper slices and onion. Saute until vegetables begin to soften, about 5 – 7 minutes. Add vegetables to slow cooker. Add wine to same pan and deglaze about one minute, stirring up brown bits. Pour wine into slow cooker.
Add to slow cooker the tomatoes and juices, capers, currents, basil and parsley. Cook for 6 or 7 hours on low (or 3 hours on high), until chicken and vegetables are very tender and sauce has thickened slightly.
Makes 4 servings.
Nutrition Information, Per Serving:
600 calories; 31 g fat; 7 g saturated fat; 29 g carbohydrate; 45 g protein
http://groups.yahoo.com/group/casseroles_and_crockpots/
1a. Brussels Sprouts
Posted by: “Malabar
MMMMM-—— Exported for Meal-Master by Living Cookbook
Title: Brussels Sprouts
Categories:
Yield: 8 Servings
2 lb fresh Brussels sprouts
- — halved
3 T fresh lemon juice
1/4 c butter
1 onion — diced
1/4 c apple juice
1 red delicious apple — diced
1 garlic clove — minced
1 t sugar
8 oz sliced water chestnuts
- — drained
1/2 c golden raisins
2 t grated lemon zest
Nutmeg — to taste
Salt — to taste
Pepper — to taste
Bring Brussels, lemon juice , salt and water to cover sprouts to boil.
Cover, reduce heat and simmer until tender, 5-7 minute Drain and keep
them warm,.
Melt 2 tbsp. butter in the large skillet over medium-high
heat, add onion and sauté until caramel color. Add apple juice and cook
for 2 minute.
Add apple, garlic, sugar; cook stirring constantly for
5-6 min or until apple is tender. Add water chestnuts, raisins, lemon
rind, pepper, nutmeg, more salt to taste and 2 tbsp. butter; cook,
stirring constantly, for 3-4 minute Gently toss in Brussels sprouts.
Nutrition (calculated from recipe ingredients)
Comments: You’ll give thanks when you sample these seasonal Brussels
Sprouts which are sure to please even those who aren’t so keen on this
fragrant veggie.
Recipe Author: Created by The MDM Team , Sunday, October 28, 2007
Recipe Source: mydailymoment.com
Web Page:
http://www.mydailymoment.com/recipes/thanksgiving-brussels-sprouts.php
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2. Pumpkin Rice
Posted by: “Malabar
MMMMM-—— Exported for Meal-Master by Living Cookbook
Title: Pumpkin Rice
Categories: American
Yield: 4 Servings
4 shallots — peeled and
- chopped fine
2 T olive oil
2 c arborio rice
1/2 c white wine
7 c chicken stock
2 c pumpkin
1 c grated Parmesan cheese
1 c heavy cream
Salt and pepper — to taste
Saut shallots in olive oil for 30 seconds.
2. Add rice and cook for 3
minutes.
3. Add wine and cook until wine is almost evaporated.
4. Add
two cups of chicken stock and cook until stock is absorbed. Repeat
process and keep adding chicken stock 1 cup at a time, repeating
process until all stock is used. Rice should be al dente at this
point.
5. Fold in pumpkin, Parmesan cheese and cream and mix well.
6.
Season with salt and pepper.
Nutrition (calculated from recipe ingredients)
Comments: Plain rice is nice, but this pumpkin-infused version is
absolutely incredible. If you’re looking to wow over dinner guests,
give this gourmet dish a try. It doesn’t disappoint.
Recipe Author: Created by The MDM Team , Monday, October 29, 2007
Recipe Source: mydailymoment.com
Yummy Macaroni and Cheese
Posted by: “Malabar
MMMMM-—— Exported for Meal-Master by Living Cookbook
Title: Yummy Macaroni and Cheese
Categories: American
Yield: 7 Servings
¼ cup butter
¼ cup flour
3 c milk
1 c grated cheddar cheese
½ tsp. kosher salt
1/2 t paprika
½ tsp. dry mustard
¼ tsp. fresh black pepper
½ package (8 oz.) bite sized
- macaroni
1 c grated sharp cheddar cheese
Bread crumbs
Melt the butter in a large saucepan. Blend in flour and gradually add
the milk, stirring constantly; add the seasonings. Cook until the sauce
is thickened. Add one cup grated cheddar cheese and stir until melted.
Cook macaroni as directed, drain, and add to cheese sauce and mix well.
Turn the mixture into an 8-inch square baking dish or pan. Sprinkle the
top with 1 cup sharp cheddar cheese and breadcrumbs. Bake in a 375°F
oven for about 15 minutes. Remove from the oven and place under the
broiler until the cheese is bubbly and lightly browned.
Nutrition (calculated from recipe ingredients)
Comments: It’s OK to be cheesy, especially when you’ve included this
incredible mac and cheese recipe on your 4th of July menu. We promise
your guests won’t hold it against you.
Recipe Author: Created by The MDM Team , Monday, December 3, 2007
Recipe Source: mydailymoment.com
Chicken Spaghetti Pie
Posted by: “MA”
Chicken Spaghetti Pie
3 cups cooked spaghetti
1/4 pound Velveta cheese, cubed
6 ounces cooked chicken, cut into strips, Italian seasoned chicken, if possible
14 ounces spaghetti sauce
2 tablespoons Parmesan cheese
Preheat oven to 400 degrees F. Spray a 9-inch pie plate with nonstick
cooking spray. Place spaghetti, Velveta, chicken and sauce in a
resealable food storage bag. Shake mixture to coat. Press mixture into
the prepared pie pan.
Sprinkle with Parmesan cheese. Bake 15 to 20 minutes or until heated
through. Let stand 5 minutes before serving. Serves 4.
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10a. Easy Chocolate Fudge
Posted by: “MA”
Easy Chocolate Fudge
8 squares semi sweet chocolate, 1 package
14 ounces sweetened condensed milk
2 teaspoons vanilla
Line an 8-inch square baking pan with foil. Microwave chocolate and
sweetened condensed milk in microwaveable bowl on High for 2 to 3
minutes or until the chocolate is almost melted, stirring after 2
minutes.
Stir until the chocolate is melted and add the vanilla. Pour the fudge
into the prepared pan. Top with favorite topping and then chill fudge
for 2 hours before serving.
Peanut Butter Fudge: Measure out 1/2 cup peanut butter and drop by
1/2 teaspoonfuls over fudge. Cut through peanut butter with a knife to
make pretty swirls.
Marshmallow Fudge: Measure 2 cups miniature marshmallows. Reserve 25
marshmallows for topping. Prepare fudge as directed and add
marshmallows when adding the vanlla. Sprinkle the remaining
marshmallows over the top of the fudge.
Kraft
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11. Crockpot Cider Mushroom Brisket
Posted by: “Dorie”
Crockpot Cider Mushroom Brisket
1 (6 lb) fresh beef brisket
2 (12 oz) jars mushrooms gravy
1 C. apple cider or juice
1 envelope onion mushroom soup mix
6 gingersnap cookies crushed
Cut brisket into thirds. Place in a 5-6 qt slow cooker. In a large bowl combine the gravy, cider, soup mix and cookie crumbs; pour over beef. Cover and cook on low 6-8 hours or until meat is tender.
Thinly slice meat across the grain. Skim fat from cooking juices; thicken if desired.
Dorie
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_____________________________________________
Types of salt
Posted by: “KittyHawk”
*There are three basic types of salt:*
*Table salt *– mined using water to create a brine.
Table salt, the one found in most salt shakers, is mined from salt
deposits and has most of the minerals removed. Most salt in the United
States is sold with iodine added making it iodized salt. This salt is
harvested by forcing water into a mine to create brine (salt/water mix).
The brine is then evaporated leaving cubes of salt. The salt is refined
from there to create varieties like:
*Pickling salt, Canning salt, Coarse salt, Gos sel * – fine grained
without iodine or anti-caking preservatives.
This is similar to table salt, but lacks the iodine and anti-caking
additives that turn pickles dark and the pickling liquid cloudy. Pickles
made with table salt would still be good to eat, but they wouldn’t look
as appetizing.
*Pretzel salt* – large grained, does not melt quickly.
*Rock salt *– large crystal salt with a gray color, due to minerals not
removed from normal table salt.
*Popcorn salt* – very fine grained salt which is flakier version of
table salt.
*Iodized salt* – contains a small amount of potassium iodide and
dextrose as a dietary supplement to prevent thyroid disease. (see Salt
Composition and Medical Uses below).
*
Seasoned salt* – table salt with herbs added like onion, hickory smoke
or garlic.
*Kosher salt, Koshering salt *– also made from a brine but this brine is
continually raked during the evaporation process.
Kosher salt is an additive-free coarse-grained salt. This salt was
developed for the preparation of kosher meats in accordance with Jewish
dietary laws. The salt itself is not kosher, but this is where the name
comes from. The difference between table and Kosher salt is that during
the evaporation process it is raked to give it a block-like structure
which allows the salt to draw the blood out of meats. The raking makes
Kosher salt coarser and flakier than table salt so it disperses more
easily. This makes it lighter and less dense than table salt. It is also
recommended to use Kosher salt for cocktail glasses for drinks like
margaritas. Since it is a lighter salt, there is less after taste with it.
Today many cooks and chefs prefer it over table salt in their cooking,
as it dissolves fast and its flavor disperses quickly. Kosher salt
weighs less by volume than table salt, so you must increase the amount
of salt used in a recipe when substituting for table salt. This is a
great all-purpose salt.
*Sea Salt* – made from ocean or sea water, contains trace minerals not
in the mined salts.
Sea Salt is just that – salt gained from evaporating salt water
collected from an ocean or sea. The process is more costly then the
mining process. Sea salt is typically less refined than other salts.
Depending on the seawater used, you also get a variety of minerals in
the sea salt. Due to this there are numerous types of sea salts. Here
are a few:
*
Black Salt, Kala Namak, Sanchal *- Significant for its strong sulfur
odor (India) this salt is a pearly pink gray. It is used in Indian cooking.
*Grey salt, Celtic salt, Sel Gris* – Harvested from the light film of
salt which forms during the evaporation process. The gray or light
purple color comes from the clay in the region of France where it is
harvested. Collected using traditional Celtic hand methods.
*Hawaiian sea salt* – Has a distinctive pink hue from the Alaea added to
it. The Alaea is volcanic red clay with a high content of iron oxide.
This salt is used in many traditional Hawaiian dishes like Kahlua Pig
and Hawaiian Jerky.
Coarse salt, Gos Sel, Gale Grosso – Is a larger grain salt which resists
moisture and is intended to be ground. Uses include flavoring for soups
and salt crusts on meats.
*Flake salt* – Shaped like snowflakes, the brine is made using the sun
and wind for evaporation. Then the brine is slowly heated to create the
flakes.
*Fleur de Sel, Flower of Salt, Flor De Sal *– Skimmed from the top of
salt ponds early in the process of evaporation, this is considered a
great condiment salt; also good on grilled meats, in salads and on
vegetables. The flavor, like wines, varies depending on the region it is
harvested from. Typically it is from France though some is produced in
Portugal.
*French Sea Salt* – Processed less than American salt, retains more of
the mineral content gained from the Atlantic seawater it is harvested
from. This usually includes natural iodine. A coarse salt, this is good
for salads, vegetables and grilled meats.
*Grinder salt *– Large dry salt crystal which can easily be put through
a grinder. With a salt grinder you want to avoid metal as the salt will
corrode the grinding mechanism.
*Italian Sea Salt, Sicilian Sea Salt, Sale Marino* – Harvested from the
lower Mediterranean sea by hand using traditional methods of natural
evaporation, this salt is high in iodine, fluorine, magnesium and
potassium. A delicate salt which is good on salads and in sauces.
*Smoked Sea Sa*lt - One other derivative of sea salt is a smoked sea
salt. The salt is smoked over real wood fires to add the flavor to the
crystals. These can be used in soups, salads, pasta and also in grilling
foods like salmon.
*Organic salt* has different standards than organic livestock or
botanicals. Some organizations have started to set up guidelines to
ensure the quality of water and production process.
*Lite (light) salt and salt substitutes *generally do not have a great
flavor. Lite salt uses potassium chloride to reduce the sodium level in
the salt. Salt substitutes have little or no sodium in them. Typically
only people who have a medical reason use these because the flavor is
not as good as salt.
There is a product called sour salt which is not made up of salt at all,
instead it is citric acid. This is used to prevent browning when canning
fruit. It can also be added to rye or sour dough bread to make it more
tart.
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12. Salt Substitutions
Posted by: “KittyHawk”
Salt Substitutions
When using salt, you may not have available some of those listed above
or a recipe may call for one type you don’t like. Substitution may
become necessary. Here are a few suggested substitutions:
Kosher salt – a non-iodized coarse table salt or a coarse pickling salt
but make sure you read the label and there are no additives. When making
this substitution use about half the salt called for in the recipe.
Pickling salt – substitute Kosher salt which is free of additives that
can turn your pickle brine cloudy.
Pretzel salt – Kosher salt or a coarse sea salt.
Table salt – Kosher salt but use twice the salt called.
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TYPES OF SUGAR
Posted by: “KittyHawk”
TYPES OF SUGAR
WHITE SUGAR:
There are many different types of granulated sugar. Some of these are
used only by the food industry and professional bakers and are not
available in the supermarket. The types of granulated sugars differ in
crystal size. Each crystal size provides unique functional
characteristics that make the sugar appropriate for a specific food’s
special need.
BAKERS SPECIAL SUGAR - The crystal size of Bakers Special is even finer
than that of fruit sugar. As its name suggests, it was developed
specially for the baking industry. Bakers Special is used for sugaring
doughnuts and cookies, as well as in some commercial cake recipes to
create a fine crumb texture.
BARBADOS SUGAR – See raw sugar and muscovado sugar.
CASTOR / CASTER SUGAR – Spelled both “caster” and “castor.” The spelling
castor sugar used to be the prevailing one, but caster sugar seems to be
more usual now, perhaps because it is used by some sugar manufacturers
on their packaging. See superfine sugar. UK castor/caster sugar is very
finely granulated sugar (finer than U.S. granulated sugar) which allows
it to dissolve almost instantly. In the United States, superfine sugar
or the new Baker’s sugar may be substituted. It is called “berry sugar”
in British Columbia.
CONFECTIONERS OR POWDERED SUGAR - In Britain it is called icing sugar
and in France sucre glace. This sugar is granulated sugar ground to a
smooth powder and then sifted. It contains about 3% cornstarch to
prevent caking. Powdered sugar is ground into three different degrees of
fineness. The confectioners sugar available in supermarkets – 10X – is
the finest of the three and is used in icings, confections and whipping
cream. The other two types of powdered sugar are used by industrial bakers.
COARSE SUGAR - Also known as pearl or decorating sugar. As its name
implies, the crystal size of coarse sugar is larger than that of
“regular” sugar. Coarse sugar is recovered when molasses-rich, sugar
syrups high in sucrose are allowed to crystallize. The large crystal
size of coarse sugar makes it highly resistant to color change or
inversion (natural breakdown to fructose and glucose) at cooking and
baking temperatures. These characteristics are important in making
fondants, confections and liquors.
DATE SUGAR – Date sugar is more a food than a sweetener. It is ground up
from dehydrated dates, is high in fiber. Its use is limited by price and
the fact it does not dissolve when added to liquids.
FRUIT SUGAR - Fruit sugar is slightly finer than “regular” sugar and is
used in dry mixes such as gelatin and pudding desserts, and powdered
drinks. Fruit sugar has a more uniform small crystal size than “regular”
sugar. The uniformity of crystal size prevents separation or settling of
larger crystals to the bottom of the box, an important quality in dry mixes.
GRANULATED SUGAR – Also called table sugar or white sugar. This is the
sugar most known to consumers, is the sugar found in every home’s sugar
bowl, and most commonly used in home food preparation. It is the most
common form of sugar and the type most frequently called for in recipes.
Its main distinguishing characteristics are a paper-white color and fine
crystals.
SUGAR CUBES – They are made from moist granulated sugar that is pressed
into molds and then dried.
RAW SUGAR – It is essentially the product at the point before the
molasses is removed (what’s left after sugarcane has been processed and
refined). Popular types of raw sugar include demerara sugar from Guyana
and Barbados sugar, a moist, fine textured sugar. Turbinado sugar is raw
sugar that has been steam cleaned to remove contaminates., leaving a
llight molasses flavored, tan colored sugar.
SANDING SUGAR - Also known as coarse sugar. A large crystal sugar that
is used mainly in the baking and confectionery industries as a sprinkle
on top of baked goods. The large crystals reflect light and give the
product a sparkling appearance.
SUPERFINE, ULTRA FINE OR BAR SUGAR - This sugar’s crystal size is the
finest of all the types of granulated white sugar. It is ideal for
delicately textured cakes and meringues, as well as for sweetening
fruits and iced-drinks since it dissolves easily. In England, a sugar
very similar to superfine sugar is known as caster or castor sugar,
named after the type of shaker in which it is often packaged.
BROWN SUGAR:
BROWN SUGAR (LIGHT OR DARK) - Brown sugar retains some of the surface
molasses syrup, which imparts a characteristic pleasurable flavor. Dark
brown sugar has a deeper color and stronger molasses flavor than light
brown sugar. Lighter types are generally used in baking and making
butterscotch, condiments and glazes. The rich, full flavor of dark brown
sugar makes it good for gingerbread, mincemeat, baked beans, and other
full flavored foods.
DEMERARA SUGAR - Popular in England, Demerara sugar is a light brown
sugar with large golden crystals, which are slightly sticky from the
adhering molasses. It is often used in tea, coffee, or on top of hot
cereals.
MUSCOVADO OR BARBADOS SUGAR - Muscovado sugar, a British specialty brown
sugar, is very dark brown and has a particularly strong molasses flavor.
The crystals are slightly coarser and stickier in texture than “regular”
brown sugar.
FREE FLOWING BROWN SUGARS - These sugars are specialty products produced
by a co-crystallization process. The process yields fine, powder-like
brown sugar that is less moist than “regular” brown sugar. Since it is
less moist, it does not clump and is free-flowing like white sugar.
TURBINADO SUGAR - This sugar is raw sugar which has been partially
processed, where only the surface molasses has been washed off. It has a
blond color and mild brown sugar flavor, and is often used in tea and
other beverages.
LIQUID SUGARS:
LIQUID SUGARS - There are several types of liquid sugar. Liquid sugar
(sucrose) is white granulated sugar that has been dissolved in water
before it is used. Liquid sugar is ideal for products whose recipes
first require sugar to be dissolved. Amber liquid sugar is darker in
color and can be used in foods where brown color is desired.
INVERT SUGAR - Sucrose can be split into its two component sugars
(glucose and fructose). This process is called inversion, and the
product is called invert sugar. Commercial invert sugar is a liquid
product that contains equal amounts of glucose and fructose. Because
fructose is sweeter than either glucose or sucrose, invert sugar is
sweeter than white sugar. Commercial liquid invert sugars are prepared
as different mixtures of sucrose and invert sugar. For example total
invert sugar is half glucose and half fructose, while 50% invert sugar
(half of the sucrose has been inverted) is one-half sucrose, one-quarter
glucose and one-quarter fructose. Invert sugar is used mainly by food
manufacturers to retard the crystallization of sugar and to retain
moisture in the packaged food. Which particular invert sugar is used is
determined by which function – retarding crystallization or retaining
moisture – is required.
Home cooks make invert sugar whenever a recipe calls for a sugar to be
boiled gently in a mixture of water and lemon juice.
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Garlic (Allium sativum L.)
Posted by: “KittyHawk”
Garlic (Allium sativum L.)
Garlic is a member of the onion family, has been cultivated for
thousands of years and is widely used for both its culinary and
medicinal attributes. As Americans have become more accustomed to garlic
flavor and knowledgeable about the many health benefits of eating
garlic, popularity of this crop has increased.
Most garlic in the U.S. is grown in the mild climate of northern
California. Varieties adapted to mild climates and then grown in cold
climates often do not perform well and usually develop a very “hot”
flavor. Garlic is an adaptable species, however, and over thousands of
years, varieties have been selected that grow well in cold climates,
often with better garlic flavor than the varieties grown in mild climates.
Garlic is available year round, but is freshest between March and
August. Garlic is available in forms other than fresh, such as powder,
flakes, oil, and puree.
Did you know - the elephant garlic is not a true garlic and is actually
much milder than white garlic.
Selecting Garlic:
When selecting garlic, it should be big, plump and firm, tight silky
skins with its paper-like covering intact, not spongy, soft, or
shriveled. Why buy small ones that are a pain to peel? As with all
ingredients for cooking, buy the best garlic you can afford.
Also remember that a single bulb of garlic usually contains between ten
and twenty individual cloves of garlic. The individual cloves are
covered with a fine pinkish/purple skin, and the head of cloves is then
covered with white papery outer skin.
When preparing garlic for cooking, remove any green sprouts from the
center of the garlic clove, as the sprouts add an unpleasant bitterness.
Garlic Equivalents
1 head or bulb of garlic = (about) 10 to 15 cloves.
1 small garlic clove = 1/2 tsp minced garlic = 1/8 tsp garlic powder =
1/4 tsp garlic juice = 1/2 tsp garlic salt
1 medium garlic clove = 1 tsp minced garlic = 1/4 tsp garlic powder
1 large garlic clove = 2 tsp minced garlic = 1/2 tsp garlic powder
1 extra large garlic clove = 1 Tbsp minced garlic
Storing Garlic:
Unbroken garlic bulbs will keep for up to 3 to 4 months. Individual
cloves will keep from 5 to 10 days. Store in a cool, dark, and dry
location (dampness is the enemy of garlic, so store away from stove and
sink). If the cloves sprout, the garlic is still usable and the sprouts
can be used for salads.
Cooking With Garlic:
Be careful not to overcook or brown garlic when sautéing in oil. If
overcooked, it will become bitter and unpleasant tasting. Minced garlic
usually cooks in less than 1 minute. Do not have the cooking oil too hot.
When sautéing onions and garlic in a recipe, add the onions first. When
the onions are just about done, add the garlic.
Sautéing Garlic - Sautéing is the most common method used for cooking
garlic. It will bring out the nutty but savory flavor of the garlic.
Garlic can be sautéed in oil or butter but be careful is using butter
because is will burn much faster than oil.
1. Select a pan or skillet with a heavy bottom that will provide for
even heating.
2. Heat the oil or butter over medium heat and then add the garlic.
3. The garlic should be stirred often to prevent burning.
4. If cooking with other ingredients that take longer to cook, such as
onions, start cooking the other ingredients and allow them to start to
cook before adding the garlic.
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Types of Molasses
Posted by: “KittyHawk”
Types of Molasses
Fancy Molasses - also known as Gold Star, when used in baking, the
results are a light colored, sweet product, also good as a topping on
bread, biscuits, and crackers.
Lite Molasses - contains 40% less sugar than our Fancy Molasses. Recipes
made with Light Molasses have a subtle flavor, and are lighter in color.
Cookies are slightly softer while breads are more crusty. Light molasses
comes from the first boiling of the sugar.
Cooking Molasses - is a blend of Fancy and Blackstrap Molasses. The use
of Cooking Molasses results in a darker, less sweet baked product (great
for ginger snaps).
Unsulphured Molasses - has the best flavor, is made from sun-ripened
cane which has grown 12 to 15 months.
Blackstrap Molasses - is a direct by product of the sugar making
process, it is dark and has a slightly bitter, robust flavor.
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New Zealand Mint Sauce
Posted by: “KittyHawk”
New Zealand Mint Sauce
1 cup white vinegar
2/4 cup sugar
1 cup finely chopped mint leaves
In a small saucepan over medium high heat, combine white vinegar and
sugar, stirring until sugar is dissolved. Bring just to a boil and then
remove from heat.
Add mint leaves and stir well. Let the mixture sit until the mint leaves
have flavored the sauce to your satisfaction. Strain the mint leaves out
and discard. Pour in a refrigerator container with a lid to store.
This sauce will keep for several months in the refrigerator.
Makes 1 cup
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2. Homemade Spicy Pickling Spice 2
Posted by: “KittyHawk”
Homemade Spicy Pickling Spice 2
4 cinnamon sticks (each about 3 inches long)
1 piece dried gingerroot (1 inch long)
2 Tbsp mustard seeds
2 tsp whole allspice berries
2 Tbsp whole black peppercorns
2 tsp whole cloves
2 tsp dill seeds
2 tsp coriander seeds
2 tsp whole mace, crumbled medium fine
8 bay leaves, crumbled medium fine
1 small dried hot red pepper (1 1/2” long), chopped or crumbled medium
fine, seeds and all
Wrap the cinnamon and gingerroot loosely in a piece of cloth and bash
them with a hammer until well crumbled. Discard any stringy parts of the
ginger, then mix with other ingredients.
Store in a small, airtight jar up to 2 months.
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3. Homemade Pickling Spice 2
Posted by: “KittyHawk”
Homemade Pickling Spice 2
2 cinnamon sticks, broken
1 Tbsp mustard seeds
2 tsp black peppercorns
1 tsp whole cloves
1 tsp whole allspice
1 tsp juniper berries
1 tsp crumbled whole mace
1 tsp dill seeds
4 dried bay leaves
1 small piece dried ginger
Mix together all the ingredients.
Store in a small, airtight jar up to 2 months.
Makes about 1/4 cup
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Today’s Recipes:
Today’s main dish recipe is a quick and easy one dish meal for these hectic days. Just mix it up, toss it in the oven and by the time you have your salad made and table set it will be ready. It’s also a great dish to make to use leftover potatoes and peas.
*Sausage Stroganoff
1 lb. bulk pork sausage
1 cup onion, chopped
2 1/2 oz. jar sliced mushrooms, undrained
2 Tbsp. flour
1 1/2 cups milk
1 1/2 cups potatoes, cooked, cubed
1 cup sour cream
10 oz. can buttermilk biscuits
1 cup peas, cooked
Heat oven to 375°. In a 10 inch oven proof skillet, brown sausage and onion, drain. Add mushrooms and flour. Over low heat, slowly add milk, stirring constantly. Add potatoes and heat till bubbly. Stir in sour cream. Arrange the 10 biscuits around the outer edge of the skillet and spoon the peas into the center. Bake for 15-20 minutes or until biscuits are golden. Serves 5-6.
Use red and green M&M’s on these bars to make a fun and different Christmas cookie. I haven’t tried it yet but in a pinch you could probably replace the first four ingredients with a brownie mix and just top with the marshmallows, M&M’s and peanuts.
*M&M Marshmallow Bars
1 (18 1/4 oz.) pkg. devil’s food cake mix
1/4 cup butter or margarine, melted
1/4 cup water
1 egg
3 cups miniature marshmallows
1 cup plain M&M’s
1/2 cup peanuts
Combine dry cake mix, butter, water and egg and mix well. Press into a greased 13x9 pan. Bake at 375° for 20-22 minutes until a toothpick inserted in center comes out clean. Sprinkle marshmallows, M&M’s, and peanuts on top. Bake 2-3 minutes until marshmallows melt. Cool before cutting.
Extra Holiday Recipe
In the following recipe, you can add red or green food coloring to tint for Christmas or add another food coloring to tint for any other holiday you want. You can also add 1/4 tsp. of peppermint extract if you like chocolate and peppermint flavors together.
Cookies While You Sleep
2 egg whites
Pinch of salt
1/4 tsp. cream of tartar
2/3 cup sugar
1 tsp. vanilla
1 cup chopped pecans
3/4 cup chocolate chips (optional)
Preheat oven to 350°. Beat egg whites until foamy; add salt and cream of tartar and beat until stiff. Very gradually add sugar, then vanilla and peppermint (if you are using it). Peaks should be shiny and stiff. Fold in nuts and chocolate chips. Drop by teaspoons on greased cookie sheet. Place in oven, turn off heat and leave oven closed until morning. NO PEEKING! or you will lose oven heat. Store in airtight containers.
It might be fun to experiment with these cookies and replace the chocolate chips with peppermint, butterscotch chips, chopped maraschino cherries or different types of crushed candy.
Make the meatballs from this next recipe and freeze them in a plastic bag. Lay the bag flat in the freezer to help make them freeze individually. They will keep for up to 3 months. They are so handy to keep on hand to take to a last minute activity, whether it is tailgating, a Christmas or New Year’s get together or as an appetizer for unexpected company.
Christmas Meatballs
2 lbs. ground beef
1 pkg. Stove Top stuffing for chicken
1 cup water
2 eggs
1 bottle barbecue sauce
1 (16 oz.) can cranberry sauce
Line 2 - 15 x 10 x 1 pans with foil and spray with cooking spray. Mix first 4 ingredients. Shape into balls the size of walnuts and place on pans. Bake at 400° for 15-20 minutes until done. While they are baking, mix barbecue sauce and cranberry sauce in a large saucepan and bring to a boil, stirring occasionally. Add meatballs to sauce and coat evenly.
Today’s Tips:
* If you are having a potluck or buffet, be sure to place the silverware, napkins and drinks at the end of the food table so your guests don’t have to juggle them while filling their plates.
* If you need a punch bowl, check out your covered cake dish. Many of them are designed so you can turn the base upside down and turn the bowl upside down to make a punch bowl out of them. If you are in a real bind, just use a pretty large bowl.
* Don’t have a dipper? Set a fancy cup (not your husband’s football mug) on a saucer next to the punch bowl.
* Don’t have a gravy boat? Serve your gravy and sauces in small heat proof pitchers. I have seen some really cute pitchers and gravy boats at the dollar stores. This is one item that would be worth buying. Not only can you use it for gravy, but it is a nice way to serve chocolate syrup, caramel syrup, pancake syrup, melted butter, etc.
From:
www.LivingOnADime.com
1. Grandma Winnie’s Turkey Stuffing
Posted by: “Ginny
Grandma Winnie’s Turkey Stuffing
By: Lipo
“A classic stuffing recipe to serve with any turkey dinner. If you have turkey broth on hand, it can be substituted for chicken broth.”
Ingredients
a.. 1/4 pound butter
b.. 1 cup chopped onion
c.. 1 1/2 cups chopped celery
d.. 9 cups soft bread cubes
e.. 1/2 teaspoon poultry seasoning
f.. 1 (4.5 ounce) can sliced mushrooms
g.. 1 egg, beaten
h.. 1 cup chicken stock
Directions
1.. Preheat oven to 325 degrees F (165 degrees C). Butter one 2 quart casserole dish.
2.. In a saute pan, cook onion and celery in butter until soft.
3.. In a mixing bowl, combine onion and celery, bread cubes, poultry seasonings, mushrooms, egg and stock. Mix well and add to casserole dish. Bake for 1 hour.
Nutritional Information
Amount Per Serving Calories: 157 | Total Fat: 9.3g | Cholesterol: 39mg
from http://allrecipes.com/Recipe/Grandma-Winnies-Turkey-Stuffing/Detail.aspx
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2. Grandma Smith’s New Brunswick-Style Turkey Stuffing
Posted by: “Ginny
Grandma Smith’s New Brunswick-Style Turkey Stuffing
By: juneb
“This moist and mellow recipe came from my mother-in-law to my husband from her family.”
Ingredients
a.. 3 potatoes, peeled and cubed
b.. 1/2 cup butter
c.. 2 celery stalks, finely chopped
d.. 1 large onion, minced
e.. 2 tablespoons dried summer savory
f.. 2 eggs, beaten
g.. 6 slices bread, cut into cubes
h.. salt and ground black pepper to taste
Directions
1.. Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two, then mash.
2.. Melt the butter in a skillet over medium heat; cook the celery and onion in the butter until the onion has turned translucent, 5 to 7 minutes. Fold into the mashed potatoes along with the savory, and allow to cool until just warm.
3.. Place the cooled mashed potatoes into a large bowl, and stir in the beaten egg. Gently fold in cubed bread, then season to taste with salt and pepper. Refrigerate until ready to use.
4.. Use as a stuffing for turkey, or bake in buttered loaf pans at 350 degrees F (175 degrees C) for 30 to 40 minutes.
Nutritional Information
Amount Per Serving Calories: 165 | Total Fat: 9g | Cholesterol: 56mg
from http://allrecipes.com/Recipe/Grandma-Smiths-New-Brunswick-Style-Turkey-Stuffing/Detail.aspx
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Virginia
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3. Grandma Reid’s Stuffing
Posted by: “Ginny
Grandma Reid’s Stuffing
By: Gord Reid
“This is a basic sausage stuffing recipe which has been handed down over the years. It makes enough for a 10 to 12 pound turkey.”
Ingredients
a.. 1 1/2 pounds sausage
b.. 4 tablespoons butter
c.. 1 onion, finely diced
d.. 4 stalks celery, diced
e.. 2 apples - peeled, cored and diced
f.. 3 cloves garlic, minced
g.. 10 cups white bread cubes
h.. 3 teaspoons chopped parsley
i.. 2 teaspoons poultry seasoning
j.. 1 teaspoon ground sage
k.. salt and pepper to taste
Directions
1.. Place sausage in a large, deep skillet. Cook over medium high heat until crumbled and evenly brown. Drain, and set aside.
2.. In the same skillet, add the butter, onion, celery, apples and garlic. Cook until all ingredients are soft.
3.. In a large bowl, combine the onion mixture, sausage and bread cubes. Toss together.
4.. Add the parsley, poultry seasonings, sage, and salt and pepper. Toss to combine and loosely pack into turkey cavity.
Nutritional Information
Amount Per Serving Calories: 739 | Total Fat: 55.8g | Cholesterol: 98mg
from http://allrecipes.com/Recipe/Grandma-Reids-Stuffing/Detail.aspx
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Virginia
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4. Grandma Ruth’s Stuffing
Posted by: “Ginny
Grandma Ruth’s Stuffing
By: Ilene F.
“This is a very basic and simple stuffing recipe that my Grandma Ruth was famous for. You can easily replace the eggs with an egg substitute with no noticeable taste difference. My family does not, but you can easily add cooked bulk sausage to this stuffing. For a moist stuffing made outside of the bird, add additional chicken stock and cover with foil while baking. Remove foil for the last 20 minutes to crisp up the top.”
Ingredients
a.. 2 tablespoons olive oil
b.. 1 pound sliced fresh mushrooms
c.. 3 stalks celery, diced
d.. 2 onions, chopped
e.. 1 (20 ounce) loaf French or Italian bread, cut into 1 inch cubes
f.. 1 (16 ounce) package herb-seasoned stuffing mix
g.. 4 eggs, beaten
h.. 2 (14 ounce) cans chicken broth
i.. 2 teaspoons rubbed sage
j.. 2 teaspoons dried thyme
k.. 2 tablespoons garlic powder
l.. salt and pepper to taste
Directions
1.. Heat oil in a large skillet over medium heat. Saute the mushrooms, celery, and onions until softened.
2.. Dampen the fresh bread cubes (not the stuffing mix), then squeeze out any excess water.
3.. In a large bowl, combine the mushroom mixture, bread cubes, stuffing mix, eggs, and 1 can chicken broth. Season with sage, thyme, garlic powder, salt, and pepper, and mix well. The stuffing should have a rather paste-like consistency. Mix in additional chicken broth as necessary.
4.. Loosely pack stuffing inside turkey cavity before roasting.
Footnotes
a..
a.. The stuffing should taste somewhat over-seasoned as some flavor is lost during the cooking process.
Nutritional Information
Amount Per Serving Calories: 261 | Total Fat: 5.5g | Cholesterol: 53mg
from http://allrecipes.com/Recipe/Grandma-Ruths-Stuffing/Detail.aspx
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Virginia
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5. Old Fashioned Giblet Stuffing
Posted by: “Ginny
Old Fashioned Giblet Stuffing
Ingredients
a.. 1/2 cup butter
b.. 1 sack giblets from one turkey
c.. 1 cup diced celery
d.. 1/2 cup chopped onion
e.. salt and pepper to taste
f.. 1 teaspoon poultry seasoning
g.. 8 cups dry bread cubes
h.. 1 cup chicken broth
Directions
1.. Chop giblets and cook in butter in a medium skillet over medium heat, 2 minutes. Stir in celery and onion and cook until tender, but not brown. Remove from heat and stir in salt, pepper and poultry seasoning.
2.. Place bread crumbs in a large bowl. Toss with giblet mixture and enough broth to lightly moisten the bread. Use stuffing to stuff an 18 pound turkey, or bake separately, in a 2 quart dish, covered, 40 to 45 minutes in a 375 degree F (190 degree C) oven.
Nutritional Information
Amount Per Serving Calories: 246 | Total Fat: 14.4g | Cholesterol: 117mg
from http://allrecipes.com/Recipe/Old-Fashioned-Giblet-Stuffing/Detail.aspx
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Virginia
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6. Turkey with Grandma’s Stuffing Recipe (Taste of Home)
Posted by: “Ginny
Turkey with Grandma’s Stuffing Recipe
a.. 8 Servings
b.. Prep: 70 min. Bake: 3-1/2 hours + standing
Ingredients
a.. 1 turkey (12 pounds)
b.. 4 celery ribs with leaves, chopped
c.. 1 small onion, finely chopped
d.. 4 tablespoons butter, divided
e.. 10 slices day-old white bread, cubed
f.. 10 slices day-old whole wheat bread, cubed
g.. 1/2 cup egg substitute
h.. 3/4 teaspoon poultry seasoning
i.. 1/2 teaspoon salt
j.. Dash pepper
k.. 3 tablespoons cornstarch
l.. 1/4 cup cold water
Directions
a.. Place giblets in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 45-50 minutes or until tender. Chop giblets; set broth and giblets aside.
b.. In a large skillet, saute celery and onion in 2 tablespoons butter until tender. In a large bowl, combine bread cubes, celery mixture, giblets, egg substitute and seasonings. Stir in 1 cup giblet broth.
c.. Just before roasting, loosely stuff turkey with 8 cups stuffing. Place remaining stuffing in a greased 2-qt. baking dish; refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together with kitchen string. Place breast side up on a rack in a roasting pan. Pour 1 cup giblet broth over turkey. Melt remaining butter; brush over turkey.
d.. Bake, uncovered, at 325° for 3-1/2 to 4 hours or until a meat thermometer reads 180° for turkey and 165° for stuffing, basting occasionally. (Cover loosely with foil if turkey browns to quickly.)
e.. Bake additional stuffing, covered, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey.
f.. Pour pan drippings into a 2-cup measuring cup; skim fat. Add water or remaining giblet broth to measure 2 cups. In a saucepan, combine cornstarch and cold water until smooth. Gradually stir in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey. Yield: 8 servings (10 cups stuffing).
Nutrition Facts: 1 serving (1 each) equals 1,039 calories, 45 g fat (15 g saturated fat), 383 mg cholesterol, 866 mg sodium, 36 g carbohydrate, 4 g fiber, 116 g protein.
Turkey with Grandma’s Stuffing published in Taste of Home October/November 2003, p35
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from http://www.tasteofhome.com/Recipes/Turkey-with-Grandma-s-Stuffing
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Virginia
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7. GRANDMA KALLIOINEN’S TURKEY STUFFING
Posted by: “Ginny
GRANDMA KALLIOINEN’S TURKEY STUFFING
This is the turkey stuffing we had every Thanksgiving when I was growing up. My grandmother would come to the house the night before Thanksgiving to start the stuffing and ensure the turkey was ready to go into the oven early the next morning - you’ll understand why they started the night before when you see how long it takes to make this. I don’t have all of the exact measurements as this is made to taste.
a.. Ingredients:
b.. ¾ C milk (maybe)
c.. 2 loafs of bread (best to use day old)
d.. 6 eggs
e.. 1 can mushrooms (optional)
f.. Turkey giblets
g.. Salt & Pepper
h.. Poultry Seasoning
i.. ½ lb ground pork
j.. Bacon
k.. Onions
l.. Celery
m.. 1 stick butter
n.. 1 chicken bouillon (melted in ½ C water)
a.. Cook bacon and pork in frying pan until browned. Add some butter. Put in onions and celery - simmer ½ hour. Add cooked and diced giblets and mushrooms - cook another ½ hour. Add salt, pepper and poultry seasoning. Simmer 1 hour with cover on stirring occasionally. Turn off heat and let cool stirring occasionally.
b.. Add 6 eggs to diced bread cubes - mix thoroughly (with hands) then add ingredients from frying pan. Add in bouillon and mix thoroughly. If not yet soft - add in ¾ cub of milk. Add salt and pepper to taste. When placing in cleaned turkey, put in some stuffing, pad of butter, stuffing, butter, etc until filled. If baking separately - place butter on top of stuffing.
from http://www.tastebook.com/recipes/1138447-GRANDMA-KALLIOINEN-S-TURKEY-STUFFING
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Virginia
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8. Grandma Marinelli’s Lasagna
Posted by: “Ginny
Grandma Marinelli’s Lasagna
Prep Time: 45 Minutes Cook Time: 45 Minutes - 1 Hour Total Time: 1 Hour 30 Minutes Servings: 12-16 Servings depending how you cut it.
Servings: 16 Servings
Ingredients
— Ricotta Cheese Mix —
a.. 2 pounds Ricotta Cheese
b.. 2 cups Mozzarella shredded
c.. 1/2 cup Parmesan grated
d.. 2 Eggs
e.. 2 tablespoon Fresh parsley chopped
f.. 1 teaspoon Salt
g.. 1/2 teaspoon Nutmeg
— Lasagna Ingredients—
a.. 1 1/2 pounds Ground beef
b.. 1 pound Ground Pork
c.. 5 cups Mozzarella shredded
d.. 2 pound Lasagna Noodles cooked
e.. 1/2 cup Parmesan grated
— Tomato Sauce Ingredients —
a.. 7 can (16 oz) Tomato sauce Hunts brand prefered
b.. 1 can Tomato Paste Hunts brand preferred
c.. 2 can (12 oz) Diced Tomato Hunts brand prefered
d.. 1 cup Parmesan grated
e.. 3 tablespoon Extra virgin olive oil
f.. 4 cloves Garlic thinly sliced
g.. 1/2 cup Fresh parsley chopped finely
h.. 1/2 medium Onion finely chopped
i.. 2 Celery stalks cleaned
j.. 1 whole Carrot just peeled & cleaned
k.. 1 tablespoon Oregano dried
l.. 1 tablespoon Basil dried
m.. 1 tablespoon Bay leaves whole dried
Preparation
IMPORTANT: PLEASE USE LARGE LASAGNA PAN
Start by making the Tomato Sauce
Use a large sauce pot.
Heat olive oil on medium-low heat. Put garlic & onion in oil and heat until its tender,
Put parsley, oregano, basil and bay leaves in and continue to heat for 3 minutes.
Open all cans of tomato products, add in sauce pot. Raise heat to medium high. Make sure to occationaly stir sauce;.Cook and stir sauce until hot. Once sauce is hot, lower heat to a simmer.
Add celery stalk and whole carrot in sauce, continue to simmer for 30 minutes.
Add 1 cup of grated cheese to sauce, continue to simmer 15 minutes.
Remove Carrot and celery, cover sauce, continue to simmer. make sure to occationaly stir sauce.
While sauce is cooking start making the ricotta cheese mix.
In a large bowl, scramble eggs, then add all ricotta cheese ingredients and mix well.
place in refridgerator until needed.
Now lets put it together.
Pre-heat over to 375?.
If you haven’’’’t done so already, get a large pot and cook lasagna noodles.
In a skillet mix ground beef & pork and brown it. When done drain fat & oil, then set aside.
Get a large lasagna pan and cover bottom of pan with tomato sauce.
Lay out 4 rows of lasagna noodles across the bottom of pan. (if using a large pan you may have to take 2 noodles and cut in half and add to the others. This is better, it makes a nice large lasagna.)
Now spread 3 cups of mozzarella cheese on top of the noodles, then cover with sauce, do not use to much sauce.
Repeat laying out another row of noodles.
Spread 2/3 of the meat mixture on top of noodles. Cover with sauce, again not too much. (We do not want to drown the lasagna is sauce)
Repeat laying out another row of noodles.
Spread all of the ricotta mix on the noodles. Cover with sauce.
Repeat laying out another row of noodles.
Cover top layer of noodles with sauce, now spread the rest of the mozzarella cheese on top. Take the rest of the meat mixture and sprinkle over top of mozzarella.
Cover pan with tin foil, bake for 30 minutes. Remove tin foil cook for additional 15 minutes.
Remove from oven and let stand for about 15 minute or so before cutting lasagna. Use left over sauce to serve on the side for those who want more sauce. Save left-over sauce for a nice pasta dinner.
from http://www.bigoven.com/175692-Grandma-Marinelli’s-Lasagna-recipe.html
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Virginia
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9. Grandma’s Best Ever Sour Cream Lasagna
Posted by: “Ginny
Grandma’s Best Ever Sour Cream Lasagna
By: EM357304
“This is my grandma’s famous recipe, except that I use sour cream instead of the traditional cheeses (a trick I picked up from my mother-in-law). She always made it for birthday dinners and special occasions. This makes a large amount. I halve it when making it for my boyfriend and myself. It’s very cheesy - sometimes I add a little extra tomato sauce. Enjoy!”
Ingredients
a.. 1 (8 ounce) package lasagna noodles
b.. 1/2 pound ground pork sausage
c.. 1/2 pound ground beef
d.. 1 clove garlic, minced
e.. 1 (28 ounce) can diced tomatoes
f.. 1 (8 ounce) can tomato sauce
g.. 1 tablespoon dried parsley
h.. 1/2 teaspoon dried basil
i.. 1/2 teaspoon dried oregano
j.. 1 pinch white sugar
k.. 1 (16 ounce) container sour cream
l.. 3 eggs, lightly beaten
m.. 3/4 cup grated Parmesan cheese
n.. 1/2 cup chopped pitted green olives
o.. 2 teaspoons salt
p.. 1/4 teaspoon ground black pepper
q.. 2 (12 ounce) packages shredded mozzarella cheese, divided
Directions
1.. Preheat oven to 375 degrees F (190 degrees C).
2.. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the lasagna noodles, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain.
3.. Heat a large skillet over medium-high heat and cook and stir the sausage, ground beef, and garlic until the meat is crumbly, evenly browned, and no longer pink. Drain any excess grease. Stir in the diced tomatoes, tomato sauce, parsley, basil, oregano, and sugar. Bring to a boil over high heat, then reduce the heat to medium-low, and simmer, stirring occasionally, until the sauce is thickened, about 30 minutes.
4.. Stir together the sour cream, eggs, Parmesan cheese, green olives, salt, black pepper, and 1/2 of the mozzarella cheese in a bowl.
5.. To assemble the lasagna, spread a thin layer of the meat sauce evenly over the bottom of a 9x13 inch baking pan. Cover with 1/3 of the lasagna noodles, 1/3 of the remaining meat sauce, 1/3 of the sour cream mixture. Repeat this layering 2 more times. Sprinkle the remaining mozzarella cheese evenly over the lasagna.
6.. Bake in the preheated oven until the sauce is bubbly and the top is golden brown, about 30 minutes.
Nutritional Information
Amount Per Serving Calories: 670 | Total Fat: 42g | Cholesterol: 199mg
from http://allrecipes.com/Recipe/Grandmas-Best-Ever-Sour-Cream-Lasagna/Detail.aspx
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Virginia
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10. Grandma’s Italian Lasagna
Posted by: “Ginny
Grandma’s Italian Lasagna
Recipe #200626 | 3¾ hours | 45 min prep
By: Hwin
Dec 15, 2006
I know there are a million lasagna recipes out there, but I love this one and wanted to put it up.
SERVES 6
Ingredients
a.. 1 (1 lb) can tomato
b.. 2 (10 1/2 ounce) cans tomato puree
c.. 1 (8 ounce) can tomato sauce
d.. 2 teaspoons salt
e.. 1/4 teaspoon pepper
f.. 1 1/2 teaspoons oregano or italian seasoning
g.. 1 teaspoon onion salt
h.. 1 cup chopped onion
i.. 1 garlic clove, minced
j.. 1/4 cup vegetable oil
k.. 2 lbs ground beef
l.. 1/2 lb lasagna noodle
m.. 1 lb cottage cheese or ricotta cheese
n.. 9 slices mozzarella cheese
o.. 1/2 cup parmesan cheese
Directions
1.. In large skillet combine tomatoes, tomato puree, tomato sauce, 1 t. salt, pepper, oregano, and onion salt. Simmer, uncovered.
2.. Meanwhile, in second skillet sauté onion and garlic in oil until lightly brown.
3.. Then add ground beef and rest of salt. Cook until meat loses its red color. Drain.
4.. Add meat mixture to tomato mixture and simmer, uncovered, at least 2 hours or until thickened.
5.. Cook lasagna noodles according to package directions. Drain and rinse with cold water.
6.. Place several spoonfuls of sauce in bottom of 12”x8”x2” baking dish, enough to cover bottom of dish.
7.. Top with crisscross layers of lasagna noodles, then alternate the cheeses using half of each of the ricotta or cottage cheese. Repeat layers having same amount of ingredients. End with the remaining 3 slices of mozzarella cheese on top.
8.. Bake at 350* F for 40 to 50 minutes or until bubbly. Remove from oven and let stand 10 to 15 minutes, then cut in squares.
9.. The tomato sauce mixture is better if cooked a long time. This sauce may be frozen ahead of time, or can be kept in the ice box for a few days. The complete dish may be made ahead of time and frozen.
from http://www.recipezaar.com/Grandmas-Italian-Lasagna-200626
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Virginia
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11. Easy Fiesta Christmas Tree
Posted by: “Rhonda G”
From the Betty Crocker website...
~~~~~
Easy Fiesta Christmas Tree
Party guests will “ooh” and “aah” over this delectable spread!
Prep Time:10 min
Start to Finish:10 min
Makes:8 servings
1 package (8 ounces) cream cheese
Yellow or green bell pepper
1 piece (2 inches) green onion
1/4 cup Old El Paso® Thick ‘n Chunky salsa
1/4 cup apricot preserves or orange marmalade
1 teaspoon chopped fresh cilantro
Assorted tortilla chips, crackers or sliced vegetables, if desired
Cut block of cream cheese diagonally in half; arrange on serving plate with shallow rim to form triangle.
Cut star out of bell pepper with star-shaped cookie cutter; place at top of tree. Place green onion piece at base of tree.
Mix salsa and preserves; spoon over cream cheese. Sprinkle with cilantro.. Serve with tortilla chips.
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~~~***Rhonda G in Missouri***~ ~~
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12. LINZER COOKIES
Posted by: “Rhonda G”
Linzer Cookies Recipe courtesy Gale Gand
Show: Sweet Dreams
Episode: Orient Express
3/4 cups butter
1/2 cup sugar
1 egg
1/2 teaspoon lemon rind
1/4 teaspoon vanilla
1 1/2 cups finely ground hazelnuts or almonds
2 1/4 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
6 ounces raspberry jam
Powdered sugar
Cream butter with paddle attachment. Add sugar and continue creaming.
Add the egg, lemon, and vanilla and mix. Add nuts and mix. Stir
together dry ingredients in a bowl and add to mixer and blend. Form
into disks, wrap and chill. Roll out dough with floured rolling pin
to 1/8-inch thickness on a well floured surface. Cut out disks,
fluted if desired, approximately 2 inches in diameter. Cut out the
centers of half the disks with a cutter in the shape of your choice.
Re-roll scraps and repeat. Chill cut out dough. Bake in an oven
preheated to 350 degrees F for 12 minutes or until edges turn golden
then cool on a wire rack. Heat the jam and spread the solid disks
with a layer of the hot jam. Glue on the lids pressing down lightly.
Sprinkle with powdered sugar, then fill the holes with more jam. Let
set slightly before serving.
..
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13. Fw: Vegetable Egg Fajitas
Posted by: “Rhonda G”
From the Betty Crocker website...
~~~~~
Vegetable Egg Fajitas
Wrap up breakfast, lunch or dinner with peppy veggie-egg fajitas.
Prep Time:25 min
Start to Finish:25 min
Makes:4 servings
6 eggs
1/3 cup milk
1 tablespoon margarine or butter
1 medium bell pepper, cut into 1/4-inch strips
1 medium onion, thinly sliced
1 tablespoon fajita seasoning mix (from 1..25-ounce envelope)
4 Old El Paso® flour tortillas for burritos (8 inch) (from 11.5-ounce package)
1/2 cup Old El Paso® Thick ‘n Chunky salsa
Beat eggs and milk with fork; set aside. In 12-inch skillet, melt margarine over medium-high heat. Cook bell pepper, onion and seasoning mix in margarine about 4 minutes, stirring occasionally, until vegetables are tender. Remove vegetables from skillet; keep warm. Reduce heat to medium; pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portions can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are firm but still moist. Spoon one-fourth of the egg mixture onto center of each tortilla; top with vegetables. Fold right and left sides of tortilla over mixture, overlapping. Top each fajita with 2 tablespoons salsa.
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~~~***Rhonda G in Missouri***~ ~~
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15. Easy Rice Pilaf
Posted by: “Rhonda G”
This is from the RecipeZaar website...
~~~~~
Easy Rice Pilaf
SERVES 2 (change servings and units)
Ingredients
* 1 cup rice
* 2 tablespoons oil
* 1 chicken bouillon cube
* 1 big onion, finely chopped
* pepper
* water
Directions
1. Rinse the rice under water about 2 or 3 times.
2. Add the oil to the pot and add the rice.
3. When starting to get a light brown color add the rice.
4. Add water to just cover the top of the rice.
5. Add chicken cube and pepper.
6. The pot is covered and is left on medium heat for 30 minutes.
7. The rice should be checked on to insure the water has not boiled off.
8. If the water is low, add more.
9.. After 30 minutes, the rice should be done.
10. If there is too much water , leave the cover off and leave on heat for a few more minutes to allow the water to boil off. ~~~~~
Rhonda G in Missouri
Autumn is a second spring when every leaf is a flower. ~Albert Camus
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16. Hamentaschen Cookies ( a Jewish holiday cookie)
Posted by: “Wanda
Hamentaschen Cookies
For the Dough:
21/2 cups flour
1/2 cup sugar
21/2 tsp. baking powder
1/2 tsp. salt
6 Tbsp. melted butter
1 egg, beaten lightly
3/4 cup milk
filling of choice (immediately following)
Combine the flour, sugar, baking powder and salt, mixing well. Add the milk, melted butter and egg mix again. On a floured board knead well and then roll out to about 1/4 cm. thickness. Cut out rounds about 6 cm. in diameter.
On the center of each round place 1 heaping tsp. of the filling. Pinch the three sides of the round together to form a triangle and place individually formed cookies on a greased cookie sheet. Bake in an oven that has been preheated to 180 degrees Celsius until the cookies are golden brown (25 - 30 minutes). (Yields about 30 cookies).
Date Filling:
4 cups chopped dates
1 cup chopped walnuts
1/2 cup dry or sweet red wine
1/4 cup butter
3 tsp. cinnamon
Place the dates, wine and butter in a small saucepan. Cook over a low flame, stirring constantly, until the mixture is paste-like (about 8 - 10 minutes). Allow to cool 10 minutes and then stir in the cinnamon and nuts.
Prune Filling:
1 cup prunes, pitted
1 cup milk
1/2 cup sugar
1/4 cup ground poppy seeds
21/2 tbs. butter, melted
1 tsp. vanilla extract
Soak the prunes in water to cover for about 3 hours. Drain and chop finely. Combine all the ingredients (except the vanilla) in a saucepan and cook, stirring frequently, over a low flame until the mixture thickens (about 20 minutes). Allow to cool for 15 minutes and then stir in the vanilla.
Raisin and Nut Filling:
11/4 cups seedless raisins
1 cup milk
1/2 cup each ground poppy seeds, chopped walnuts and sugar
3 tbs. melted butter
1 tsp. vanilla extract
Soak the raisins in water to cover for 2 hours. Drain and chop finely. Combine all of the ingredients, except the vanilla, in a saucepan and cook, stirring frequently, over a low flame until the mixture thickens (about 20 minutes). Allow to cool for 15 - 20 minutes and then stir in the vanilla.
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17. Quick Lamb Chops
Posted by: “Rhonda G”
From the MyRecipes.com website...
~~~~~
Quick Lamb Chops
Ingredients
4 boneless lamb loin chops (1 1/2 lb. total)
2 teaspoons butter or margarine
2 teaspoons olive oil
3/4 cup beef broth
1/4 cup dry red wine
2 tablespoons balsamic vinegar
2 tablespoons honey
1 teaspoon cornstarch
Sesame oil
Minced fresh mint leaves
Preparation Trim off and discard any excess fat from lamb chops, then place the meat between two pieces of plastic wrap. With a heavy, flat-sided mallet or a clean hammer, firmly pound all over until the meat is 1/4 to 1/3 inch thick. (Don’t pound hard enough to tear the meat.) Melt butter and oil in a 10- to 12-inch nonstick frying pan over medium-high heat. When butter sizzles, add lamb (if all the meat won’t fit, cook in batches). Cook, turning once, until both sides are well browned and center is no longer pink (cut to test), 4 to 5 minutes total. Remove meat, transfer to a platter, and keep warm. Smoothly blend broth, wine, balsamic vinegar, honey, and cornstarch. Add mixture to pan and boil until slightly thickened; pour over meat. Drizzle sesame oil and sprinkle mint leaves on top.
Yield
Makes 4 servings
Sunset, FEBRUARY 1997
~~~~~~~~~~
~~~***Rhonda G in Missouri***~ ~~
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18. Savory Tomato Soup
Posted by: “Rhonda G”
This is from the Basic Recipes website...
~~~~~
Savory Tomato Soup
1/4 cup of chopped celery
2 tablespoons of chopped green onion
1 tablespoon of butter or margarine
2 teaspoons of all purpose flour
One 8 ounce can of stewed tomatoes
1 cup of water
1/4 cup of dry white wine or water
1 chicken bouillon cube
2 slices of crisp cooked bacon, crumbled
Cook the celery and onion in butter until tender, but not brown. Blend in the flour. Add the remaining ingredients, except the bacon, cook and stir until slightly thick. Reduce the heat, cook slowly for 15 minutes, stirring occasionally. Garnish with bacon. Makes 2 servings
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Rhonda G in Missouri
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19a. Re: recipe sought
Posted by: “L Gordon”
I looked through my old cookbooks and found something that *might* fit the bill. It’s from “The Gasparilla Cookbook” published by the Junior League of Tampa in 1961. It’s actually 2 recipes: the first is for a coconut filling to be used with any “2-egg cake” and the second is for a 2-egg date nut cake. Since the filling is intended for a 2-layer cake, it will probably need to be doubled.
Mrs. H.S. Hampton’s Coconut Cake (filling)
Make a 2-egg cake and bake in two 8-inch cake pans.
Ingredients:
Milk of 2 coconuts
1/2 c. sugar
5 T. cornstarch
Meat of 2 coconuts, shredded
1 recipe 7-minute frosting
Directions:
Combine milk, sugar & cornstarch in top of double boiler. Place over hot water and stir constantly until a thick, creamy sauce is formed. This takes about 30 minutes. Remove from heat. Add shredded meat of 1 coconut. Spread half of this satiny mixture on the top of 1 of the cooled cakes. Place second layer on top of first layer, and cover the top of the second layer with remaining satiny mixture. Now frost entire cake with 7-minute frosting, and sprinkle remaining coconut over all.
Date Nut Cake (Mrs. J.G. Spicola)
Ingredients:
1 pound dates, chopped
1 teaspoon baking soda
1 cup hot water
1/4 pound butter
1-1/2 cups brown sugar
2 eggs, separated
2 cups flour
1 cup chopped nuts
Directions:
Add dates and soda to hot water. Cream butter and sugar, then add egg yolks. Add alternately the flour and date mixture. Add nuts. Fold in stiffly beaten egg whites. Bake in 8x12-inch pan (or 2 8-inch pans) at 350 deg. F. about 35 minutes.
For a 4-layer stack cake, cut each cooled cake in half lengthwise.
Lori
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21. Key Lime Parfaits
Posted by: “Rhonda G”
From the Pillsbury website...
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Key Lime Parfaits
Prep Time: 15 min ; Start to Finish: 40 min
Makes: 2 servings
Add crunch to creamy parfaits for two with easy, buttery, homemade cereal squares..
2 cups Cheerios® cereal
3 tablespoons granulated sugar
2 tablespoons water
2 teaspoons butter, melted
1 cup frozen (thawed) fat-free whipped topping (4 oz)
1 tablespoon lime juice
2 containers (6 oz each) Yoplait® Light Fat Free Key lime pie yogurt
1 . Heat oven to 350°F. Spray cookie sheet and 12x12-inch sheet of foil with cooking spray. In food processor, place cereal and sugar; process with on-and-off motions until fine crumbs form. Add water and melted butter; process until thoroughly mixed.
2 . Spread cereal mixture evenly in center of cookie sheet. Use foil, sprayed side down, to press cereal mixture slightly; roll with rolling pin into 12x8-inch rectangle, about 1/8 inch thick. With sharp knife, score mixture into 1-inch squares.
3 . Bake 12 to 15 minutes or until squares are golden brown. Cool completely, about 10 minutes. Meanwhile, in small bowl, place whipped topping; fold in lime juice until blended.
4 . Break cereal mixture apart at scored lines. Reserve 4 cereal squares; crumble remaining squares into small pieces. In each dessert bowl or 12-oz parfait glass, layer 1/4 cup crumbled cereal squares, half container of yogurt and scant 1/4 cup whipped topping mixture. Repeat layers. Top each parfait with 2 reserved cereal squares.
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Rhonda G in Missouri
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22. Lemon-Pepper Baked Orange Roughy (Cooking for 2)
Posted by: “Rhonda G”
This is from the Betty Crocker website...
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Lemon-Pepper Baked Orange Roughy (Cooking for 2)
Bisquick Heart Smart® recipe! Pep up your dinner options with baked fish that’s ready in 30 minutes.
Prep Time: 5 min
Total Time: 30 min
Makes: 2 servings
1 tablespoon margarine or butter
1/3 cup Bisquick Heart Smart® mix
2 tablespoons yellow cornmeal
1/4 teaspoon lemon-pepper seasoning salt
1/4 teaspoon salt
1 egg white or 2 tablespoons fat-free egg product
1 tablespoon water
1/2 lb orange roughy fillet
Heat oven to 425°F. In 9-inch square pan, melt margarine in oven.
In shallow dish, stir together Bisquick® mix, cornmeal, lemon-pepper seasoning salt and salt. In another shallow dish, mix egg white and water. Dip fish into egg mixture, then coat with Bisquick mixture. Place in pan.
Bake uncovered 10 minutes. Turn fish with spatula; bake about 15 minutes longer or until fish flakes easily with fork.
Success
Preheating the pan before adding the fish helps to create a crisp bottom crust.
Did You Know
Orange roughy hails from New Zealand and is available in most supermarkets. Low-fat and firm-fleshed, it has a mild flavor.
Variation
This versatile coating is delicious with any mild-flavored fish, such as cod, sole, catfish or walleye.
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Rhonda G in Missouri
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23. Parmesa-Asparagus and Bell Pepper
Posted by: “Rhonda G”
This is from the Pillsbury website...
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Parmesan-Asparagus and Bell Pepper
Four simple ingredients combine to make a side dish for two simply delicious.
Prep Time:
Total Time:
Makes: 2 servings
INGREDIENTS
8 oz fresh asparagus spears, trimmed
1/2 medium red or yellow bell pepper, cut into 1/4-inch-wide strips
2 tablespoons balsamic vinaigrette dressing
1 tablespoon shredded Parmesan cheese
DIRECTIONS
Heat closed contact grill 5 minutes. In a large resealable food-storage plastic bag, mix asparagus, bell pepper and vinaigrette dressing to coat well.
When grill is heated, place half of vegetables crosswise on bottom grill surface. Close grill; cook 4 to 6 minutes or until vegetables are crisp-tender. Place vegetables in serving bowl. Repeat with remaining vegetables. Sprinkle with cheese.
High Altitude (3500-6500 ft):
Cook 5 to 7 minutes. ~~~~~
Rhonda G in Missouri
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24. Nutella Christmas Log
Posted by: “Rhonda G”
From the That’s My Home website...
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Nutella Christmas Log
Ginger cake:
1/4 cup all-purpose flour
1/4 cup potato starch
2 teaspoons ground ginger
2 tablespoons candied ginger root, finely chopped
4 large eggs
1/4 light brown sugar
1/4 granulated sugar
Orange cream filling:
2 cups whole milk
2 teaspoons orange zest
1/2 cup granulated sugar
8 large egg yolks
3 tablespoons cornstarch
2 tablespoons unsalted butter, softened
Frosting:
1 stick unsalted butter, softened
2 tablespoons honey
1/2 cup Nutella
3 ounces bittersweet chocolate, melted and cooled
Sprinkle the final product all over with chocolate shavings for that “just out of the woods” look.
Preheat the oven to 400° F.
Make the ginger cake:
In a medium bowl, sift together the flour and potato starch. Stir in the gingers and set aside. In another medium bowl, using a hand-held mixer, whip the eggs on medium speed for 2 minutes. Add the sugars; increase mixer speed to high speed and beat for 5 minutes longer or until the mixture has tripled in volume. Gently fold in the flour mixture in 3 batches until fully incorporated. Pour into the prepared pan and spread the batter evenly with a spatula. Bake for 8-10 minutes or until the surface springs back lightly when touched.
Remove the cake from the oven and dust the surface lightly with confectioner’ s sugar. Lay a kitchen towel or a large piece of parchment over the cake and cover with a cooling rack. Carefully invert the cake onto the rack and gently remove the pan and the foil. Starting with the long end, roll the cake up in the towel and allow it to cool completely.
Make the pastry cream:
In a 4 qt. heavy bottomed saucepan, bring the milk, orange zest and sugar just to a boil. Remove from the heat. In a medium bowl, whisk together the egg yolks and cornstarch. Slowly add the yolk mixture to milk, whisking constantly. While continuing to whisk, return the pan to a medium high heat, and boil for 2 minutes. Pour the hot pastry cream into a heatproof glass bowl and stir in the butter. Cover the surface with plastic wrap and refrigerate until completely cooled, about 1 hour.
Make the chocolate frosting:
Beat the butter and honey together using a hand-held mixer. Add the Nutella and bittersweet chocolate; whip until completely smooth.
Assemble the cake:
Gently unroll the cake from the towel, trim 1/4” off the sides with a serrated knife or kitchen scissors and spread the surface with the orange cream. Re-roll the cake. Cut off a piece on the bias 2” from one end of the cake. Spread the rest of the roll with 3/4 of the frosting. Place the extra piece, flat side down, on top of the cake and cover with remaining frosting, so it resembles a log with a broken branch. Chill for 30 minutes. To serve, garnish with chocolate curls, chopped toasted hazelnuts, and dust with confectioner’ s sugar.
Servings: 12
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~~~***Rhonda G in Missouri***~ ~~
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25. Snow Kids in Puff Pastry Shells
Posted by: “Rhonda G”
Snow Kids in Puff Pastry Shells
From: Campbell’s Kitchen
Prep Time: 20 minutes
Bake Time: 30 minutes
Serves: 6
Ingredients:
1 pkg. (10 oz.) Pepperidge Farm® Frozen Puff Pastry Shells
1 1/2 cups prepared chocolate pudding
Whipped topping
Green decorating sugar
Red or green fruit strips
1 pkg. (5 oz.) Pepperidge Farm® Ginger Man OR Ginger Family Cookies
Directions:
BAKE shells according to pkg. directions.
FILL shells with pudding. Top with whipped topping and sprinkle with green sugar. Refrigerate until serving time. Place “snow kids” in prepared shells. Serve immediately.
TIP: To Make Snow Kids, cut 6 small fruit strips for “scarves”. Wrap 1 strip around neck of each ginger cookie. Ball up pieces of fruit strips for “eyes” and press onto cookies.
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Rhonda G in Missouri
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26. Chili in Tortilla Bowls
Posted by: “Rhonda G”
This was posted by Loretta
Rhondas_Recipe_Exchange (group is closed)
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Chili in Tortilla Bowls
Prep Time: 10 minutes
Cook Time: 25 minutes
1 ½ pounds ground turkey or ground beef
1 medium onion, chopped
1 large red bell pepper, diced
2 tablespoons chili powder
1 can (19 ounces) red kidney beans, rinsed and drained
1 can (11 ounces) whole kernel corn, drained
1 jar (1 lb. 10 oz.) Ragu Chunky Pasta Sauce
6 burrito-size whole wheat, spinach or tomato tortillas
1 cup shredded 2 % cheddar cheese (about 4 ounces)
In 12 inch skillet, brown ground turkey over medium-high heat, stirring occasionally. Add onion, red pepper and chili powder and cook, stirring occasionally, 5 minutes or until onion is tender. Stir in beans, corn and Pasta Sauce.
Bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, 20 minutes.
Meanwhile, using one tortilla at a time, press into a 1 or 2 cup microwave-safe bowl to form bowl shape. Microwave at HIGH 1 ½ minutes.. Let cool 1 minute. Gently lift out and arrange on serving plate. Repeat with remaining tortillas.
To serve, spoon chili into tortilla bowls, then sprinkle with cheese.
~Loretta
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To visit group on the web, go to:
http://groups.yahoo.com/group/RecipesLostandFound/
Munroe Street Farm in Lynn, Massachusetts
“The Food Project has started up a new plot of land in Lynn. It’s on Munroe Street,
right by our North Shore office and directly across from the Lynn commuter rail
station.
“If I’m looking at the farm data correctly, we’ve harvested almost 3,000 pounds
of herbs and vegetables from the Munroe land this season.
That’s in addition to
the bounty of the 15 raised beds being used by community gardeners. This food stays
in Lynn; some is sold at our Central Square farmers’ market just a few blocks away,
and the rest is distributed to local hunger relief organizations.
Will Allen’s talk at PopTech 2009
Watch Will Allen’s 24 minute talk.
In 1995, former Proctor & Gamble marketing executive Will Allen was helping neighborhood
kids with a gardening project when he decided that introducing farming to America’s
inner cities could reap real public health benefits. The farming methods and educational
programs he subsequently developed are now the hallmark of Growing Power, the nonprofit
organization Allen co-founded and directs.
Aquinas University spearheads urban agriculture in Legazpi, Philippines
The Aquinas University of Legazpi (AUL) has implemented a project dubbed “Urban
Agriculture through the High-Value Commercial Crops Techno-Demo Farm” within its
expansive campus here.
The project features 60-square-meter greenhouse where vegetables highly sensitive
to rain and changes in temperature like broccoli, lettuce, cauliflower and honeydew
melon are being propagated.
Columbia (Missouri) Center for Urban Agriculture
On a Monday evening, the scent of warm tomatoes permeates the kitchen of the Road
House, a green-and-red building on St. Joseph Street. Bobby Johnson, Daniel Soetaert
and Billy Polansky, half of the six housemates, are making and canning tomato paste
with tomatoes they bought from Amish farmers. Johnson pushes one sliced tomato after
another through a juicer. Polansky oversees two vats cooking the juice on a stove.
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All stories here:
City Farmer News [http://rs6.net/tn.jsp?et=1102825493730&s=1304&e=001W5HDQuU-4seXbgc2_tbydCgQbytNnimLvqKoy6DUXEP6IMvpdHX1j07Uuu3qjCx1oEZCxM93UutJWlKgLjzctgczi24m9njcBsQtgaxtEMmDW6nBB3XuZg==]
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Michael Levenston
City Farmer - Canada’s Office of Urban Agriculture