10-Minute White Pizza Recipe courtesy Rachael Ray Show: 30 Minute Meals Episode: Home at 7:30, Cocktail Party at 8! Recipe Summary Prep Time: 4 minutes Cook Time: 8 minutes Yield: 24 bites SPONSOR ADVERTISEMENT Full Page | 3X5 Card | 4X6 Card 1 package thin crust prepared pizza shell or prepared focaccia, 16 ounces Extra-virgin olive oil, for drizzling 3 large cloves garlic, minced 1 cup shredded mozzarella (found in dairy aisle) 1 cup shredded provolone (found in dairy aisle) 1/4 cup grated Parmigiano Reggiano or Romano (a handful) 1 (15-ounce) can artichoke hearts in water, drained and thinly sliced 1/4 cup chopped parsley Preheat oven to 500 degrees F. Put the pizza shell or focaccia onto a pizza pan or cookie sheet. Drizzle shell with oil and scatter minced garlic over shell to edges. Cover the pie with a layer of all 3 cheeses combined and work all the way to the edge of the shells. Top with artichoke hearts. Cook 6 to 8 minutes, until cheeses have melted and begin to bubble. Remove from oven and garnish with parsley. Cut pie with pizza wheel or knife into bite-size squares and serve. Hobo Packets Ingredients for one packet: 1 large slice of onion 3 or 4 slices of potatoes 1 carrot, sliced tomato slice, if desired 1 hamburger pattie Salt and pepper to taste Large square piece heavy foil Place ingredients in foil in the order listed, starting with the onion slice. Close foil around ingredients and seal tightly. Place over camp fire. Cook 45 to 60 minutes, or until meat and vegetables are done. Shirley from KS stitch1@webtv.net @}~~>~~>~~~~ @}~~>~~>~~~~ @}~~>~~>~~~~ Here's a recipe that my Family enjoys, it's so easy to make. Esther esther@hutchtel.net Mixed Nut Bars 1-1/2 cups flour 3/4 cup packed Brown Sugar 1/4 tsp. salt 1/2 cup plus 2 tablespoons cold butter or margarine, divided. 1 can (11-1/2 ounces ) Mixed Nuts, 1 cup Butterscotch chips 1/2 cup light corn syrup In a bowl, combine flour, sugar & salt. Cut in 1/2 cup of butter until mixture resembles coarse crumbs, Press into a greased 13-in x 9-in x 2 in baking pan, Bake at 350* for 10 minutes. Sprinkle with nuts, In a Sauce pan, melt Butterscotch chips in Microwave, Watch close. Add corn syrup & remaining butter, mix well. Pour over nuts. Bake for 10 minutes. cool a little, then cut. Yield: about 3-1/2 dozen Here is a Low-Fat, Low Cal dessert that doesn't taste like it, enjoy, Stephanie from NYC. Problems?? stepr@optonline.net Apple-Blueberry Cobbler Filling 2 large apples, peeled and thinly sliced 1 T lemon juice 2 T sugar 2 T cornstarch 1 t cinnamon 12 oz fresh or frozen blueberries Biscuit topping 3/4 c flour 3/4 c whole wheat flour 2 T sugar 1 1/2 t baking powder 1/4 t salt 4 T cold margarine, cut into pieces 1/2 c skim milk 1 t vanilla Prepare filling. Heat oven to 400 F. Place apple slices in a large bowl and sprinkle with lemon juice. In a small bowl combine the sugar, cornstarch and cinnamon. Add to apples and mix well. Add blueberries to the apple mixture and combine. Generously spray a 9-inch shallow baking dish with nonstick spray. Add the apple-blueberry mixture. Prepare topping. In a large bowl, combine the flours, sugar, baking powder and salt. Using a fork, "cut" the cold margarine into the flour mixture until it is crumbly. Add the milk and vanilla. Stir just until the dough holds together. Transfer the dough to a floured surface. Knead a few times just until it holds its shape. Roll or pat the dough until 1/2 inch thick. Using a cookie cutter, cut different shapes and place over the fruit. Place the baking dish onto a cookie sheet or foil. Bake about 30 minutes or until "biscuits" are golden and apples are tender. Serve warm. Makes 8 servings. Nutritional information: 215 calories, 6 g fat, 3 g protein, 37 g carbohydrates, no cholesterol, 200 mg sodium, 3 g fiber. _______________________________________ Message: 2 Date: Thu, 05 Jun 2003 14:05:40 -0400 From: "Clare" Subject: Baked French Toast Baked French Toast (Old Stonehouse B&B, Hardy, AR) Serves 8 - 10 Ingredients: ½ cup butter 2 Tablespoons corn syrup 1 cup brown sugar 1 load unsliced French bread 5 eggs 1 ½ cup milk 1 teaspoon vanilla ¼ teaspoon salt Directions: In small saucepan, combine butter, corn syrup, and brown sugar. Cook and stir over low heat until syrupy. Pour over the bottom of a 9 x 13 baking dish. Slice the bread into 1 inch slices. Place slices over the syrup mixture. Mix together eggs, milk, vanilla and salt until well blended. Pour over the bread. Cover dish and refrigerate overnight. In the morning,remove from refrigerator and bring to room temperature while oven preheats. Uncover and bake @ 350 degrees for 20 minutes. When you remove from oven, invert onto large serving platter. See note for individual servings. Note for individual servings: At the Olde Stonehouse, we sometimes make this dish in individual ramekins - covering bottom with syrup, topping with one slice of bread, and covering with egg mixture. Bake at 350 - checking at 15 minutes to see if set and lightly browned. club recitopiaDate: Sat, 12 Jul 2003 19:33:13 -0700 (PDT) From: Linda Holleman Subject: Baked Homemade Pasta Baked Pasta Serves: 4-6 Ingredients: 1 lb. large shape homemade pasta 1-3/4 cups ham cut in cubes 1-1/2 cups mozzarella cut in cubes 1 cup fresh ground parmesan 3 egg yolks butter For the Béchamel sauce: 24 fluid oz. milk 5 Tbs. unsalted butter 2/3 cup flour pinch of nutmeg pinch of salt Preparation: First prepare the ingredients. Once you have everything ready put the water on for the pasta and make the Béchamel sauce. Start by warming the milk. In another pan melt the butter then add and blend the flour for about 2- 3 minutes mixing constantly with a wooden spoon. Use a low heat. Once the butter and flour are blended add the milk a little at a time. Mix continuously with a wooden spoon. Be certain to avoid lumping! When you've mixed in all the milk, grate a bit of nutmeg on top, just a dusting. Add a pinch of salt too. Continue cooking the Béchamel, stirring constantly, until it thickens and becomes smooth. Once the Béchamel is ready, put it in a large mixing bowl to cool down a bit. Add the pasta to the water and cook it. It should be firm to the bite you don't want to cook it until it is soft as it will continue to absorb liquids when you bake it. When the pasta is almost ready, mix the mozzarella, ham, parmesan and egg yolks into the Béchamel sauce. Drain the pasta well and add it to the mixture. Turn the mixture into greased baking dish. Add some pieces of butter on the top along with a sprinkle of parmesan. Bake in oven preheated to 375°F. for 20 to 25 minutes or until it starts to brown on the top. BATHTUB CLEANER hydrogen peroxide cream of tartar Next in a mixer bowl, add 2 cups of flour, 1/4 cup instant powder milk [omit if using liquid milk] 4 teaspoons of baking powder 1/2 teaspoon salt Mix together on stir for a few seconds to get ingredients well distributed. Stir is a low speed. Then add 1/2 cup shortening and on stir speed, mix for about 1 minute. Stop and scrape the bowl. Add water or liquid milk..which ever you choose to use..turn to stir speed until dough begins to cling to beater. Do not overbeat or you biscuits will be tough, with floured hands turn dough onto a floured surface and knead about 20 seconds or until smooth. Pat or roll into 1/2 inch thickness. I take a knife and cut intp 12 squares. place on grease baking sheet. You can brush with melted maragaine but I never do. Bake at 450F for 12 to 15 minutes. serve imediately. Yeild 12 servings. MEMBERS BE SURE TO SAVE THIS POST.ALSO READ THE KING ARTHUR...IT GIVES SOVERYmuch useful information.Alot of it Irecommend highly.I have some for lard bisquick mix and a fewothers I will addas soon as I have the time.This is the latest up date on our bisquick likemixes mixes please delete the old.If you have ano others. please shaere and wewill add them also.thank you...jo..God bless BISQUICK LIKE MIX #11 cup unbleached flour2/3 cup instant non fatpowdered milk1 tb baking powder ,1 1/2 ts cream of tartar ,2 tb sugar ,1 ts salt ,1 cupshorteningMix dry ingredients in a large bowl. Cut in theshortening until the mixture resembles oursecornmeal.[ food processors work great for this]Store in an air-tight container.%%%%%%%%%%%%%%%%%%%%%%%%%%%%%5BISQUICK LIKE MIX #28 1/2 cups flour,4 tablespoons baking powder ,1 tablespoon salt,2 teaspoons cream of tartar,1 teaspoon baking soda,1 1/2 cups dry milk ,2 1/4 cups vegetable shorteningCombine dry ingredients. Blend well. Cut inshortening until mixture looks like coarsecrumbs. Store in airtight containers for 10 to 12weeks. Makes about 13 cups mix.%%%%%%%%%%%%%%%%%%%%%%%%%%%%BISQUICK LIKE MIX #310 cups flour,3/8 cup baking powder,1 tsp. cream of tartar,1 1/4 cups powdered milk,1 1/2 tbsp. salt,1/4 cup sugar,1 lb shortening .Mix all dry ingredients together. cut inshortening and store in an airtight container. .You can cut this recipe in half. Useas you normally would use bisquick.%%%%%%%%%%%%%%%%%%%%%%%%%%%BISQUCIK LIKE MIX #45 pounds flour ,3 tablespoons salt,1 teaspoon salt ,1/2 cup baking powder ,4 teaspoons baking powder ,6 cups instant non fat powdered milk,4 cups shorteningMix together dry ingredients. Cut in shortening.Keep at room temperature.%%%%%%%%%%%%%%%%%%%%%%%%%%BISQUICK LIKE MIX #59 cups all-purpose flour,1 cup instant non-fat drypowdered milk,1/4 cup baking powder ,1 tablespoon plus ,1 teaspoon salt,2 cups shortening,Mix flour, dry milk, baking powder andsalt. Cut in shortening until particles are sizeof coarse cornmeal. Refrigerate in airtightcontainer up to 1 month.12 cups mix.%%%%%%%%%%%%%%%%%%%%%%%%%%%%%BISQUICK LIKE MIX #65 cup flour ,1 1/2 Tbsp baking powder,2 Tbsp sugar,2 tsp salt ,1 tsp cream of tarter ,1 cup shortening,Combine all dry ingredients in a bowl. Cut inshortening until mix resembles corn meal.Store in a dry container forup to six months or freeze for up to a year.%%%%%%%%%%%%%%%%%%%%%%%%%%%%%BISQUICK LIKE MIX#7: 4 Quarts[ 12 cupS] sifted flour ,6 tb baking powder ,6 ts salt,3 cup shortening .Sift dry ingredients together 3 times; cut in theshortening; stir and mix until you have agranular texture, like cornmeal; putmixture in glass jars and cover lightly; makesabout 4 quarts =a gallon.%%%%%%%%%%%%%%%%%%%%%%%%%%%BISQUICK LIKE MIX #88-1/2 cups flour - all white, or half white andhalf whole wheat,3 tbsp. baking powder,2 tsp. salt,2 tsp. cream of tartar,1 tsp. baking soda ,1-1/2 cups INSTANT NON FAT POWDERED MILK 1 lb. solid vegetable shortening (like Crisco) Ina huge bowl, stir together all the dryingredients until you're sure they're well mixed.Using a pastry blender, cut the shortening intothe flour mixture until it resembles coarsecornmeal. This can also be done in batches in afood processor - just make sure you divide theingredients equally, and don't over-process.Store the mixture at room temperature in atightly covered container, and use in anyrecipe that calls for store-bought biscuit mix.Makes tons.%%%%%%%%%%%%%%%%%%%%%%%%%%%%5BISQUICK LIKE MIX #91 cup flour,1 1/2 teaspoon baking powder,1/2 teaspoon salt ,1 Tablespoon shorteningCombine all ingredients and use as asubstitution for Bisquick OR JIFFY BAKING MIX%%%%%%%%%%%%%%%%%%%%%%%%%%%%BISQUICK LIKE MIX #105 1/2 cups all purpose flour,2/3 cupinstant nonfat dry powdered milk,2 Tablespoons sugar,2 Tablespoons double acting baking powder,2 teaspoons salt,3/4 cup solid vegetable shorteningCombine flour, dry milk, sugar, baking powderand salt in a large bowl; Stir to mix well. Addshortening to the bowl. Cut into dry ingredientswith pastry blender or fork, until mixture issmooth. Store in container with tight-fitting lidin cool place or fridge up to 3 weeks. Stir wellbefore using. Pile lightly into measure; level offtop.CORNMEAL BAKING MIXSubstitute 2 1/2 cups cornmeal for 2 1/2 cups ofall purpose flour.WHOLE-WHEAT BAKINGMIX;Substitute 2 1/2 cups of whole-wheat flourfor 2 cups of the all purpose flour.%%%%%%%%%%%%%%%%%%%%%%%%%%%%BISQUICK LIKE MIX # 114 cups unbleached white flour,2/3 cup instant non fat powdered milk ,1 tsp salt,3 Tbsp double acting baking powder,1/2 cup corn vegetable oil,Mix flour, milk, salt and baking powder togetherin blender or food processor. Mix well, thenblend in the oil. Empty into covered container,and store in refrigerator until needed. Thisyields about 5 cups of mix. Each cup of mixmakes about six biscuits. To make biscuits:Add 1/2 cup water to each 1 cup of mix.Roll out dough 1/2 inch thick on lightly flouredboard, cut into biscuits and bake on a greasedcookie sheet in a preheated 425F deg. oven forapprox. 10 minutes.%%%%%%%%%%%%%%%%%%%%%%%%%%%5BISQUICK LIKE MIX #12Yield: 8 lbs of mix.5 lbs flour ,3/4 cup baking powder,3 Tbsp salt,1 Tbsp cream of Tartar,2 lbs vegetable shortening ,4 cup instant powdered milk.Stir together flour, baking powder, salt andcream of tartar. Cut in shortening to theconsistency of cornmeal. Stir in dry milk.Store in a covered container at roomtemperature. Will keep for months. When usingthis mix, pile lightly into a cup and level offwith a spatula.%%%%%%%%%%%%%%%%%%%%%%%%%%BISQUICK LIKE MIX # 138 1/2 c flour ,3 T baking powder ,1 T salt,2 t cream of tartar ,1 t baking soda ,1 1/2 c instant non fat powdered milk ,2 1/4 c vegetable shortening.In a large bowl, sift together all dryingredients. Blend well. With a pastryblender, cut in shortening until evenlydistributed. Mixture will resemble cornmeal intexture. Put in a large airtight container. Labeland store in a cool, dry, place. Use within10 to 12 weeks. Makes about 13 cups ofBISQUICK LIKE MIXVARIATION: Use 4 1/4 cups UnbleachedAll-purpose Flour and 4 1/4 cups Whole-wheatflour instead of 8 1/2 cups UnbleachedAll-purpose Flour. Increase baking powder to5 Tablespoons.%%%%%%%%%%%%%%%%%%%%%%%%%%5BISQUICK LIKE MIX # 14 8 c flour 1 1/4 c nonfat dry milk 1/4 c bakingpowder 1 T salt 2 c shortening Combine flour,milk, bakingpowder, and salt in a very large bowl. Cut inshorteninguntil it resembles coarse cornmeal. Store intightly closedcovered container in a cool place.%%%%%%%%%%%%%%%%%%%%%%%%%%%%%BISQUICK LIKE MIX #154 cups unbleached white flour2/3 cup instant non fat powdered milk,1 tsp salt,3 tbsp double acting baking powder,1/2 cup corn oil.Mix flour, milk, salt andbaking powder together in blender or foodprocessor. Mix well, then blend in the oil.Empty into covered container, and store infridge until needed. This yields about 5 cups ofmix. Each cup of mix makes about six biscuits.To make biscuits: Add 1/2 cup water to each 1cup of mix. Roll out dough 1/2 inch thick onlightly floured board, cut into biscuits & bakeon a greased cookie sheet in a pre heated425 deg. oven for approx. 10 minutes.%%%%%%%%%%%%%%%%%%%%%%%%%%BISQUICK LIKE MIX #1610 c. flour ,1 2/3 instant nonfat powdered milk,1/3 c. baking powder,2.5 tsp salt ,1 2/3 c. shortening.Mix dry ingredients thoroughly in a largecontainer. Cut in shortening until fine crumbsare obtained. Store tightly covered, inrefrigerator. Use within 3 months. Biscuits 3 c.biscuit mix 2/3 c. water Preheat oven to 425 F.Stir most of the water with the mix. Add morewater to make a soft dough that is not toosticky to knead. Knead dough 15 times on alightly floured surface. Pat or roll dough into asquare about 7 x 7 inches. Cut into 16 piecesand place on ungreased baking sheet. Bakeuntil lightly browned, about 12 minutes.%%%%%%%%%%%%%%%%%%%%%%%%%%BISQUICK LIKE MIX #17 King Arthur'sUnbleached All-Purpose Baking Mix First we'll explain how to make the equivalentof a large box (about 40 ounces) of baking mix,which can be stored on your pantry shelf. Thetrick here is to use a fat or shortening which isstable at room temperature. When you do, you have a combination that will keepfor several months. After this we'll give yousome ideas on how to customize this mix so it'scompletely your own. We start with theingredients that make self-rising flour and go on from there. 9 cups King Arthur Unbleached All-PurposeFlour*5 tablespoons baking powder 1 tablespoon salt 1 1/2 cups nonfat dry milk 1/4 cup granulated sugar 1 cup vegetable shortening** *Our favorite all-purpose mix contains acombination of 6 cups King Arthur Unbleached All-Purpose Flour and 3 cups KingArthur Stone Ground Whole Wheatflour (or our Round Table Whole Wheat PastryFlour).**Sometimes we leave out the shortening sowe can use a more perishable fatappropriate to the specific thing we're making --vegetable oil for pancakes and muffins, butterfor biscuits and scones. But in the interest ofspeed, simplicity and the spirit of "the mix,"we use this modest amount of vegetable shortening (it provides less fat thanyou will find called for in most recipes). Ways to Customize Your Baking MixYou can substitute more or less King ArthurTraditional Whole Wheat Flouror Round Table Whole Wheat Pastry Flour thanwe did for the unbleached all-purpose flour.Ours is a good ratio to start with but if you aremore of a "whole wheat" person, feel free touse more. -- Replace 1 cup of the unbleachedall-purpose flour with 1 or more cups of the following: rye, buckwheat or oat flour; or 2cups thick oat flakes, barley flakes or ryeflakes.- For a heartier blend, substitute 1 or 2 cups ofour 8-Grain Flour or Ezekiel Mix. For more "bite," substitute 1 or 2 cups of our10-Grain Cereal. For even more nutrition, for each cup of flour,replace 2 tablespoons flour with 2 tablespoonswheat germ, wheat or other bran, and/or soyflour. Use buttermilk powder in place of nonfat drymilk powder.-- Eliminate the shortening and use anappropriate fat when you're puttingyour pancakes, muffins, etc. together.Here is another consideration concerning fat.Fat makes baked goods tenderand moist and increases their keeping qualities.Scones and biscuits really wouldn't be scones or biscuits without a littlefat. A bit of fat keeps waffles from sticking. But in some situations,you'll find you can eliminate the fat altogetherand no one will be the wiser. If you use awell-greased pan, you can eliminate the fat inpancakes and muffins because the greater amount of liquid they contain makes themmoist. (They just won't keep well should you ever have any left over.) Putting Your Mix Together Take a few minutes to decide on what youwant to put in your mix, remembering that you can dress up a basic mix with some"Defining Ingredients" (which you'll read about farther on). In a large bowl, blend together the dryingredients. Then, with a pastry cutter or yourfingertips, cut or rub in the vegetableshortening until it is evenly distributed and theresulting mixture looks like cracker crumbs. That's all there is to it. Storing Your Mix Place the mix in a large, airtight container (aheavy duty zip-lock type plastic bag doesnicely) or divide it into pre-measured 2 cup(don't pack it) portions. It will makeapproximately 7 portions. The advantage of store-bought mixes is thatthey don't contain anything that willdeteriorate at room temperature. When youstart mixing in whole grains, you areintroducing the perishable oils that you find inthe germ of the grains. If you decide to put any of these in yourmix, it's best to store it in an airtight container in the freezer (not alarge price to pay for a high-nutritioncustomized blend.) What You Can Do With Your Mix We are limiting the options to things whichrequire a minimum of additional ingredients. Some commercial mixes give youchoices that involve adding moreof what is already in the mix plus enough otherstuff that you might as well be starting from scratch -- which defeats thepurpose. We'll start with doughs, which requires addingthe least amount of liquid, and then move tobatters, which require more. Baking Powder Biscuits These light, crisp biscuits make a welcomeaddition to any meal, whether they're served with butter and honey forbreakfast, or to sop up the "essence" of theevening meal left on the plate. You'll find someinteresting ideas for additions to biscuits under"Savory Scones" below. 2 cups baking mix plus 1/2 cup cold water(about 12 biscuits) OR 3 cups baking mix plus 3/4 cup cold water(about 18 biscuits) OR 4 cups baking mix plus 1 cup cold water(about 24 biscuits) That's about as simple as you can get. Preheat your oven to 450°F. Put the mix in a mixing bowl and pour the coldwater over the surface. With a fork, blend thetwo together, taking no more than 20 seconds.Turn the dough out onto a floured surface andgently knead it about 10 times. It's this gentle handling that will keep the glutenasleep and make tender biscuits.Shape the dough into a flattened round and,with a floured rolling pin (or your fingertips),roll it out until it's between 1/2- and 3/4-inchthick. Traditionally biscuits are round. Dip a biscuitor cookie cutter in flour and press straightdown into the dough without twisting. By doingit this way, you shear the edges of the doughrather than squeezing them together. Thisallows the biscuits to rise higher when theybake. Make your cuts as closetogether as possible to minimize what's leftover. You can either shape theleftover dough into rough shapes with yourfingers, or gather it up and rollit out again. Dough that has been rolled twicewill make tougher biscuits. To avoid any waste, cut the dough into eitherwedges or squares. No matter which way you do it, there will probably be afew "ugly" ducklings that will taste just as good as their more perfectlyshaped siblings. After your biscuits are shaped, bake them forabout 15 minutes. Drop Biscuits These are the same as rolled biscuits butcontain more liquid, about 3/4 cuptotal per cup of mix. This makes a dough toosoft to be rolled out, but still a dough rather than a batter. This can bedropped by the heaping tablespoonful onto alightly floured baking sheet, or into a greasedmuffin tin to make slightly moister and moreregular biscuits. (This method also avoidskneading, rolling and cutting.) Bake as for rolledbiscuits. Dumplings Dumplings make a soup or stew a meal and,with a bit more sweetening, they can be addedto stewed fruit as well. Make up dough as for drop biscuits. Bring yoursoup or stew to a boil and then lower thetemperature until it is bubbling gently. Dip asoup spoon or cookie scoop first into the broth,then scoop out some dough and place it in the broth. Continue until the surface iscovered, allowing room for expansion. Coverand simmer until the dumplings are cookedthrough, about 15 minutes. To serve, spoon acouple of dumplings into a soup bowl and ladlethe soup, stew or fruit over them. Scones Scones are really biscuits with a Britishheritage and a larger wardrobe.When you think of biscuits, what comes first tomind is the traditional baking powder biscuit.When you think of scones, the tendency is toask "what kind?" The basic recipe isessentially the same, although in general, wethink of biscuits as savory and scones assweet. And scones, more frequentlythan not, contain additional ingredients thatgive them a specific character. Here's how to make them with our mix. First preheat your oven to 450°F. Scones tendto be a little larger than biscuits. You'll makeabout 4 scones per 1 cups of mix. To each cupof mix, add any combination of DefiningIngredients before adding 1/4 cup water. Add some Defining Ingredients*. Each is to beadded to 1 cup of mix. Usethese alone or in combination. Add 1/4 cupwater per cup of mix used. Defining Ingredients* (amount given is per cup of mix) Sweet Sconesraditional British scones contain currants orraisins. American versions often include freshfruit such as blueberries, chopped cranberries,apples or peaches. Use about 1/4 cup per cupof mix. Add one teaspoon of your favorite spice, eitheralone or in combination.-- For crunch, add 1/2 cup nuts or sunflower orpumpkin seeds. zest, add 1/2 teaspoon grated lemon or orangepeel (or 3 or 4 drops lemon or orange oil added to water rather thandry mix).- This one will be a travesty to traditionalistsbut will put a gleam in the eye of those with asweet tooth; add 1/3 teaspoon vanilla, 1tablespoon sugar and 1/3 cup chocolate chips.With some additional pecans or walnuts, this is a special treat for a special person's teatime. Savory Scones Any of these, alone or in combination, are goodadditions to a cup of mix for either scones, biscuits or dumplings.1/3 cup grated cheese1 teaspoon fresh herbs (or 1/3 teaspoon dried) 1/4 cup chopped bacon or other cured meat Mixing, Cutting and Baking Put the scones together the way you wouldbiscuits, adding any "defining ingredients" tothe dry ingredients before you add the wet. Mix, knead, and roll as you would biscuits.Scones are traditionally cut into wedges,which avoids the waste issue. Place them on alightly floured baking sheet (or pizza pan) andbake for about 15 minutes. Muffins Muffins are generally wetter and sweeter thanbiscuits or scones, so will require a few moreadditions to our mix. But this is as complicatedas we'll get. Much more than this and theadvantages of a mix are lost. In this case the extra time spent in adding ingredients (inthe cosmic sense, this may not be much of an issue!) is balanced by not havingto "knead, roll, and cut." Two cups of mix will make a dozen small tomedium muffins. 2 cups baking mix1/3 cup sugar (about 3 tablespoons per cup ofmix) 1 egg 1 cup water Get some ideas from "Defining Ingredients"under Scones for ways to dress up your muffins. Preheat your oven to 450°F. Put the mix in a mixing bowl. Blend in thesugar. At this point add any dry "DefiningIngredients." Beat the egg with the water andstir gently into the mix, taking only 20seconds. This is important. No matter howlumpy, resist the temptation to stir until the lumps are gone.You'll wind up with tennis balls if you don't. Using a 1/3 cup measure or a cookie scoop, fillthe cups of a muffin tin 1/2 to 2/3 full. Bake at450°F for about 15 minutes. To save even more time, mix up the batter andpour it into a greased 8-inch cake pan and bakefor about 20 minutes at 450°F. A Scrumptious Coffeecake This takes the muffin-in-the-cake-pan conceptone step further. For this you'll need a tubepan. Topping 1 cup pecans or walnuts, chopped or ground 1/2 cup packed brown sugar2 teaspoons cinnamon This is made first since some of it isincorporated into the cake itself. Ifyou have a blender or coffee grinder, this canbe done very quickly. After the nuts are ground, mix with the brown sugarand spice (you can even make some of this mixture ahead, and refrigerate itfor future use). Batter 3 cups baking mix 1/2 cup sugar 1 1/3 cups water 2 eggs* *In this recipe, we're using 3 cups of mixwhich, according to the muffin recipe, would necessitate using 1 1/2 eggs.Half of a large egg is a little less than 2tablespoons of liquid (it takes 5 large or 4 extralarge eggs to make a cup). Since it's tough tohalve a raw egg, we'll use 2 eggs and subtract about 2 tablespoons from the watermeasurement. You can go the other way as well and use 1 egg and increase thewater measurement by a couple of tablespoons. Or, if you are concerned aboutyolks and cholesterol, use a total of 3 eggwhites and toss the yolks. Egg yolks do have their share of cholesterol.But since the greater culprit that makes ourbodies create too much cholesterol (we do needsome) is consumption of saturated fat ratherthan cholesterol itself, eggs look a little better nutritionally. The yolk of an eggcontains a bit more than 5 1/2 grams of fat.Less than 2 of those are saturated. Most of therest is monounsaturated. When you bake witheggs, you use one or two per cake. The amount you eat in one serving is probably notcause for alarm.In spite of their bad reputation because ofcholesterol, eggs contain a lot of nutrition in avery small, low-calorie package. The protein ineggs is complete, and eggs can complete thepartial protein in grains when the two are eaten together. They also perform a greatmagic in baking. Egg yolks, which containmost of the nutrients (as well as thecholesterol), make baked products richer andmore tender. The protein in egg whites createsstructure in baked goods, just as gluten does. Preheat your oven to 350°F. Put the batter together as described forMuffins. Grease the bottom and sides of the tube pan. Put about 1/2 the batter in thebottom. Sprinkle 1/3 of the > topping over thisand swirl it in gently with a fork. Put theremaining batter on top and sprinkle on another1/3 of the topping. Bake for 25 to 30 minutes. Let the coffeecakecool for about ten minutes after it has baked.Turn it out onto a serving platter, sprinkle onthe remaining topping and serve. Pancakes 1 egg 1 to 1 1/4 cups water (depending on how thickor thin you like your pancakes)2 cups baking mix (spooned lightly into ameasuring cup) In a mixing bowl, beat the egg and watertogether until the mixture is light.Stir in the mix until it is just moistened; about20 seconds of blending will do it. Don't try toget out all the lumps. By the time you'vesucceeded in > obliterating them, you will haveactivated the gluten enough to make the pancakes tough and rubbery. Any lumps won'tbe perceptible in the pancakes themselves. To cook pancakes most successfully, use agriddle that heats and holds the heat evenly. Cast iron is particularly good forthis. Preheat your griddle ("spider") and greaseit lightly. Since cast iron needs to be seasonedon an ongoing basis, it's best to use a light filmof vegetable oil, shortening or even butter for the first batch. (If you use abaking spray , make sure it is comprisedmainly of a fat rather than lecithin, which tendsto gum up the surface.) If your griddle is wellseasoned, you may not need to use any grease at all. Just remember to wipe thesurface of the griddle off after you've finishedcooking, and if it appears dry, wipe it againwith a bit of oil before you put it away. Thiskeeps the seasoning intact and keeps air from the surface, which can oxidize it (make itrusty.) When the griddle is the righttemperature, a few drops of water will "dance" on the surface. Use a 1/4-cup measure, or alarge cookie or ice cream scoop,and pour batter onto the griddle, leaving roomfor expansion. Turn the pancakes when a fewof the bubbles that appear on the surface don'tfill in. The second side will cook in about half thetime the first side takes. Waffles The pancake recipe can also be used to makewaffles. If your waffle iron is not nonstick (andoften even if it is) you'll need to apply a thinfilm of grease before you pour on the batter.This can be done easily with a pastry brush (or use a nonstick vegetable spray).Unlike a griddle, a waffle ironneeds greasing before each waffle is baked toprevent sticking (a grim prospect for those ofyou who have had the pleasure of removing awaffle that has bonded to the iron). Although waffle irons differ, a waffle usuallycooks in 2 to 4 minutes. When steam stopspouring out from under the lid, check to see ifit's done. If the top doesn't want to lift up, itprobably needs another minute or two. A well-seasoned iron will "let go" of the wafflewhen it's done. Waffles are best eaten right from the iron if youlike them crisp. They tend to soften if youstockpile them like pancakes. Variations for Pancakes and Waffles Here's how to dress up the basic mix, forvariety, or to celebrate the season.- To make extra-light pancakes or waffles,separate the egg(s), beat only the yolk(s) intothe liquid ingredients, beat the white(s) untilyou have stiff peaks and fold in last.- Sprinkle cinnamon on the pancake before youflip it over (or on the waffle before you closethe lid of the iron). Add 1 teaspoon cinnamon (per cup of mix)directly to the mix.-- Fold in 1/2 cup (per cup of mix) mashed orchopped banana, berries orother fruit.s. By the time you've succeeded inobliterating them, you will have activated thegluten enough to make the pancakes tough andrubbery. Any lumps won't be perceptible in thepancakes themselves. To cook pancakes most successfully, use agriddle that heats and holds the heat evenly. Cast iron is particularly good forthis. Preheat your griddle ("spider") and greaseit lightly. Since cast iron needs to be seasonedon an ongoing basis, it's best to use a light filmof vegetable oil, shortening or even butter forthe first batch. (If you use a baking spray ,make sure it is comprised mainly of a fat ratherthan lecithin, which tends to gum up the surface.) If your griddle is well seasoned, youmay not need to use any grease at all. Justremember to wipe the surface of the griddle offafter you've finished cooking, and if it appearsdry, wipe it again with a bit of oil before youput it away. This keeps the seasoning intactand keeps air from the surface, which canoxidize it (make it rusty.) When the griddle is the right temperature, afew drops of water will "dance" on the surface.Use a 1/4-cup measure, or a large cookie or icecream scoop, and pour batter onto the griddle,leaving room for expansion. Turn the pancakes when a few of the bubbles thatappear on the surface don't fill in. The second side will cook in about half thetime the first side takes. Waffles The pancake recipe can also be used to makewaffles. If your waffle iron is't nonstick (andoften even if it is) you'll need to apply a thinfilm of grease before you pour on the batter.This can be done easily with a pastrybrush (or use a nonstick vegetable spray).Unlike a griddle, a waffle iron needs greasingbefore each waffle is baked to prevent sticking(a grim prospect for those of you who have hadthe pleasure of removing a waffle that hasbonded to the iron). Although waffle irons differ, a waffle usuallycooks in 2 to 4 minutes. When steam stopspouring out from under the lid, check to see ifit's done. If the top doesn't want to lift up, itprobably needs another minute or two. A well-seasoned iron will "let go" of the wafflewhen it's done.Waffles are best eaten right from the iron if youlike them crisp. They tend to soften if youstockpile them like pancakes. Variations for Pancakes and Waffles Here's how to dress up the basic mix, forvariety, or to celebrate the season. To make extra-light pancakes or waffles,separate the egg(s), beat only the yolk(s) intothe liquid ingredients, beat the white(s) untilyou have stiff peaks and fold in last. -- Sprinkle cinnamon on the pancake before youflip it over (or on the waffle before you closethe lid of the iron). Add 1 teaspoon cinnamon (per cup of mix)directly to the mix.- Fold in 1/2 cup (per cup of mix) mashed orchopped banana, berries or other fruit. This recipe reprinted from King Arthur Flour'sBaking Sheet, Vol. III, No. 4, March-April 1992.BISQUICK LIKE MIX# 18Wheat Mix 6 c Whole-wheat Flour 3 c Unbleached All-purpose Flour 1 1/2 c Instant Non Fat Dry Milk 1 T Salt 1 c Sugar 1/2 c Wheat Germ 1/4 c Baking Powder 2 c Vegetable Shortening In a large bowl, combine whole-wheat flour,unbleached flour, dry milk, salt, wheat germ,sugar, and baking powder. Mix well. With apastry blender, cut in shortening until evenlydistributed.Put in a large airtight container.Label as WHEAT MIX and store in cool, dry,place. Use within 10 to 12 weeks. Makes about 14Cups WHEAT MIX.***********************BISQUICK LIKE MIX #19 (Homemade)----------------------10 c. flour1 2/3 instant nonfat dry milk1/3 c. baking powder2 1/2 tsp. salt1 2/3 c. shortening Mix dry ingredients thoroughly in a largecontainer. Cut in shortening until fine crumbsare obtained. Store tightly covered, inrefrigerator. Use within 3 months.Biscuits (Using Biscuit Mix above):3 c. biscuit mix2/3 c. water Preheat oven to 425 F. Stir most of the waterwith the mix. Add more water to make a softdough that is not too sticky to knead. Kneaddough 15 times on a lightly floured surface. Pator roll dough into a square about 7 x 7 inches.Cut into 16 pieces and place on ungreasedbaking sheet. Bake until lightly browned, about12 minutes.**************************BISQUICK LIKE MIX #20 Bis-Quick-As-A-WinkMix;Use this homemade mix in any recipe callingfor Bisquick or other commercialbaking mixes. From Gloria Pitzer, The RecipeDetective.8 cups flour1 1/4 cups nonfat dry milk powder1/4 cup baking powder1 tablespoon salt2 cups shorteningCombine flour, milk, baking powder, and salt ina very large bowl. Cut in shortening until itresembles coarse cornmeal. Store in tightlyclosed covered container in a cool place.Yield: about 10 cups*************************BISQUICK LIKE MIX# 21..OIL4 cups unbleached white flour2/3 cup instant non fat dry milk1 tsp salt3 Tbsp double acting baking powder1/2 cup good vegetable oilMix flour, milk, salt and baking powder togetherin blender or food processor. Mix well, thenblend in the oil. Empty into overedcontainer, and store in refrigerator untilneeded. This yields about 5 cups of mix.Each cup of mix makes about sixbiscuits. To make biscuits: Add 1/2cup water to each 1 cup of mix. Roll out dough1/2 inch thick on lightly floured board, cut intobiscuits and bake on a greased cookie sheet ina preheated 425 F deg.ovenI use WW flour in this -- a personal preference --and it comes out just wonderfully. Thisquantity fits in my Cuisinart food processor tomix, and I just make repeat batches to fill my3-gallon bucket.POSTED BY BOBBIEBiscuit mix (Pure and Simple Cookbook)*****************************************BISQUICK LIKE MIX#22Here is a bisquick subsitute. Here is the linkas there are tons of recipes with it and itwould make for too long of a post.http://www.muextension.missouri.edu/xplor/hesguide/foodnut/gh1055.htmStephanie*****************************BISQUICK LIKE MIX# 23 4 1/2 c Flour -- sifted 1/8 c Baking powder 1/2 c Milk -- powdered 1 tb Milk -- powdered 2 ts Salt 7/8 c Shortening -- vegetable 1 tb Cream of tartar Sift all dry ingredients. Cut shortening intoflour till mixture ressembles coarse cornmeal.Store, well covered, in cool, dry place. Makes:13 cups Use for pancakes, waffles, biscuits oranything that you would use packaged biscuit mix. Source: _Pure and Simple_ byMarion Burrows******************************* BISQUICK LIKE MIX #24Wheat Quick Mix-------- ------------ -------------------------------- 4 cups whole wheat flour 4 cups all-purpose flour 1/3 cup baking powder 4 teaspoons salt 1/2 cup sugar 2 cups shortening 1 1/4 cups powdered milkPut all ingredients in bowl and blend. Store ingallon container in therefrigerator.****************************BISQUICK LIKE MIX# 258 1/2 c. flour1 Tbsp. salt1 tsp. baking soda1 1/2 c. instant nonfat drymilk1 Tbsp. baking soda2 Tbsp. cream of tartar2 1/4 c. shorteningIn large bowl, sift together all dry ingredients.With pastry blender, cut in shortening. Put in alarge airtight container; store in a cool, dryplace. Use this in place of Bisquick or Jiffy mixor pancake mix. Makes about 13 cups.***********************BISQUICK LIKE MIX #268 cups sifted a/p flour¼ c non-aluminum baking powder (Rumford,etc)1 tbsp salt1-1/2 c nonfat dry milk½ c sugar1-1/2 c solid crisco shorteningResift flour with baking powder and salt. Adddry milk and sugar and stir until well mixed.Cut in shortening until blended. Store incovered container (3 lb can is right size) Storein cool, dry DARK PLACE.**********************************BISQUICK LIKE MIX #27 BUTTER-------- ------------ -------------------------------- 4 1/2 cups all-purpose flour 5 teaspoons Baking powder 1 teaspoon Salt 5 tablespoons Solid shortening 3 tablespoons Unsalted butter -- cut up In a large bowl whisk together dry ingredients.With electric mixer on low or #2 of a 3 speedmixer, cut in fats until uniform in texture andfat particles are no longer visible. Remove frommixer. Divide among 3 air tight containers.Yield 3 batches mix, scant 2 c. ea. Keeprefrigerated for up to one month. Recipe iseasily doubled, tripled, etc. Best biscuit mixyou'll ever use, guaranteed. Watch out BettyCrocker!!BISQUICK LIKE MIX #28-------- ------------ -------------------------------- 9 cups Flour -- sifted 1/3 cup Baking powder 1 cup Powdered milk + 2 TB 4 teaspoons Salt 1 3/4 cups Vegetable shortening Sift all dry ingredients. Cut shortening intoflour until mixture resembles coarse cornmeal.Store well covered in a cool, dry place. You canuse this for waffles, pancakes, biscuits and forcoating chicken. No sugar has been added tothis recipe so that you can add what you wantfor the individual needs of your finishedproduct.************************************BISQUICKLIKE MIX #29 GLUTEN FREE 1POSTED BY:silkensteel@milrem.fsnet.co.uk1/2 cups rice flour 3 1/2 cups bean flour 5 tablespoons baking powder 4 teaspoons xanthan gum1 tablespoon salt2 teaspoons cream of tartar1 teaspoon baking soda2 1/4 cups shorteningMix well all ingredients except shortening.Add shortening and mix well.tore in sealed container in refrigerator .This is the recipe I use all the time. use brown rice flour and gram, (chickpea) flouras my bean flour. Have also sent 2 others, which I haven't tried,this one works, so I'm sticking with it!! It is impossible to get "Darifree" or similarnon-dairy powdered milk here. I can getpowdered soy milk, and coconut milk, but likewhite rice flour, tapioca starch flour and a fewother things getting these these entails an hourand a half's drive (and I don't actually drive) to the nearest asian store. So it's something Itend to do once a month (when I get paid!)and I stock up. So the things I cannot get locally and easily I try to use quite sparingly,which is one of the reasons why I have not triedthe Mix with the powdered milk yet.BISQUICK LIKE MIX GLUTEN FREE #30 7 cups gf flour (5 rice flour & 2 tapioca starchflour) 5 TBLS gf baking power4 tsp. Xanthan Gum1 TBL salt1 tsp. Cream of Tarter1 tsp. baking soda 21/4 Cup ShorteningMix well & store in fridgeBISQUICK LIKE MIX# 31..GLUTEN FREE Ingredients10 C. flour (gf rice or bean flour combo) 3/8 C. baking powder5 tsp. xanthan gum1 tsp. cream of tartar (optional)1 1/4 C. powdered milk substitute1 1/2 Tbsp. salt1/4 C. sugar1 lb. shorteningDirections; Mix together dry ingredients. Cut in the shortening.(The cream of tartar isoptional) Here is a site that has a recipe forhomemade Bisquick with lots of yummysounding recipes to use it with.Sarahhttp://www.recipegoldmine.com/mixes2.htmlMEMBERS BE SURE TO SAVE THIS POST.ALSO READ THE KING ARTHUR...IT GIVES SOVERYmuch useful information.Alot of it Irecommend highly.I have some for lard bisquick mix and a fewothers I will addas soon as I have the time.This is the latest up date on our bisquick likemixes mixes please delete the old.If you have ano others. please shaere and wewill add them also.thank you...jo..God blessBlueberry Angel Food Cake INGREDIENTS: Cake: 1-1/2 cups sugar, divided 1 cup sifted cake flour 12 large egg whites (about 1-1/2 cups) 1-1/4 teaspoons cream of tartar 1/2 teaspoon salt 1 teaspoon vanilla extract 1-1/2 cups fresh or frozen blueberries 2 tablespoons sifted cake flour 1 tablespoon grated lemon rind Glaze: 1 cup powdered sugar 3 tablespoons fresh lemon juice INSTRUCTIONS: 1. Preheat oven to 375F degrees. 2. Sift together 1/2 cup sugar and 1 cup flour. 3. In a large bowl, beat egg whites with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add 1 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. 4. Sift flour mixture over egg white mixture, 1/4 cup at a time; fold in. Fold in vanilla and blueberries. 5. Combine 2 tablespoons flour and lemon rind; toss to coat. Sprinkle over egg white mixture; fold in. 6. Spoon the batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 375F degrees for 40 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen the cake from sides of pan using a narrow metal spatula. Invert cake onto plate. 7. To prepare the glaze, combine powdered sugar and lemon juice in a small bowl; stir well with a whisk. Drizzle over cooled cake. Yield: 8 servings. NUTRITIONAL INFO: CALORIES 297 (1% from fat); FAT 0.2g (sat 0g, mono 0.1g, poly 0.1g); PROTEIN 6.6g; CARB 68.2g; FIBER 1g; CHOL 0mg; IRON 1.1mg; SODIUM 232mg; CALC 8mg ddjSubj: [Club Recitopia] Digest Number 316 Date: 5/30/2003 5:52:51 AM Central Daylight Time From: clubrecitopia@yahoogroups.com To: clubrecitopia@yahoogroups.com Sent from the Internet (Details) ------------------------ Yahoo! Groups Sponsor ---------------------~--> Get A Free Psychic Reading! Your Online Answer To Life's Important Questions. Click Here! ---------------------------------------------------------------------~-> To unsubscribe from this group, send an email to: clubrecitopia-unsubscribe@yahoogroups.com ------------------------------------------------------------------------ There are 2 messages in this issue. Topics in this digest: 1. breads From: "tbuzanko" 2. zucchini bread From: "tbuzanko" ________________________________________________________________________ ________________________________________________________________________ Message: 1 Date: Thu, 29 May 2003 22:44:18 -0400 (Eastern Standard Time) From: "tbuzanko" Subject: breads these breads are made the old fashoned way enjoy them dave ---------- * Exported from MasterCook * Hearty Garlic Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Dry Yeast 1 cup Warm Water 3 tablespoons Vegetable Oil 1 teaspoon salt 1/4 teaspoon sugar 3 cups white flour 12 cloves Garlic -- pressed In a deep bowl, dissolve the yeast in water. Add oil, salt and sugar. Beat in half the flour and the pressed garlic. Add the rest of the flour slowly, working it in as you go. Using your fingers, squeeze the dough together. Bang the dough hard on the kneading board. Form into an oval and place on an oiled pan. Let risde for a while in a warm place. Preheat oven to 375F and bake for 45 to 55 minutes. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1820 Calories; 45g Fat (22.6% calories from fat); 46g Protein; 304g Carbohydrate; 16g Dietary Fiber; 0mg Cholesterol; 2158mg Sodium. Exchanges: 19 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 8 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 ---------- * Exported from MasterCook * Beer Cheese Bread Recipe By :Jo Merrill Serving Size : 2 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons sugar 1 package active dry yeast 1/2 cup warm beer -- 105-115 deg 2 1/2 cups bread flour 1 cup sharp cheddar cheese -- shredded --or use extra sharp cheddar 1/3 cup nonfat dry milk powder -- instant 3/4 teaspoon salt 1/2 teaspoon dry mustard 1/4 teaspoon ground red pepper 1 large egg -- beaten 1 large egg white -- slightly beaten 1 teaspoon sesame seeds -- toasted Dissolve sugar and yeast in warm beer in a large bowl. Let stand for 5 minutes. Stir in 2 1/4 cups flour and next 6 ingredients to form a soft dough. Knead about 8 minutes, adding additional flour as necessary. Divide dough in half and shape each portion into a 6 inch round loaf. Place loaves 4 inches apart on a large baking sheet coated with cooking spray. Brush tops with egg white and sprinkle with sesame seeds. Make 1/8-inch deep cuts in a lattice design across tops of loaves. Cover and let rise until doubled in size, about 1 hour and 15 minutes. Bake at 375 degrees for 15 minutes or until loaves sound hollow when tapped. Cool on a wire rack NOTE from me: I am not sure the cooking time is correct; it seems too short. Prize winner in yeast and cheese bread division at Del Mar County Fair--1993 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 997 Calories; 25g Fat (22.8% calories from fat); 45g Protein; 146g Carbohydrate; 2g Dietary Fiber; 155mg Cholesterol; 1274mg Sodium. Exchanges: 8 1/2 Grain(Starch); 3 Lean Meat; 1/2 Non-Fat Milk; 3 Fat; 1 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 ---------- * Exported from MasterCook * Brown Bread Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Favorite Homemade Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup all-purpose flour OR 1/2 cup rye flour 1/2 cup cornmeal 1/2 cup whole wheat flour 1/2 cup currants OR 1/2 cup chopped raisins 1 cup buttermilk 1/3 cup molasses 1 teaspoon baking soda 1 teaspoon grated orange peel 1/2 teaspoon salt Grease loaf pan, 8 1/2 × 4 1/2 × 2 1/2 inches. Beat all ingredients in 3-quart bowl on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl constantly, 30 seconds longer. Pour into pan. Cover tightly with aluminum foil. Place pan on rack in Dutch oven or steamer, pour boiling water into pan to level of rack. Cover Dutch oven. Keep water boiling over low heat until toothpick inserted in center of bread comes out clean, about 2 1/2 hours. (Add boiling water during steaming if necessary.) Remove pan from Dutch oven; immediately remove bread from pan. Serve warm. ____________________ Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe. You may notice that the nutritional information calculated by MasterCook is different from the nutritional information listed in the Betty Crocker® cookbooks. Because MasterCook and Betty Crocker® use different nutritional analysis programs and different nutrient databases, variations in results are expected. S(Internet Address): "For more great ideas visit my Web site at: www.bettycrocker.com" Copyright: "© General Mills, Inc. 1998" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 53 Calories; trace Fat (3.6% calories from fat); 1g Protein; 12g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 110mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Fruit; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. NOTES : Rye flour, which can be found in smaller bags where other flours are found, adds a hearty denseness to the bread. This is a great bread to serve with any soup or stew that has lots of broth to sop up. Nutr. Assoc. : 0 0 2130706543 0 0 0 0 2130706543 0 0 0 0 0 ---------- * Exported from MasterCook * Challah Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 sticks butter -- melted 2 packages yeast 2 cups water -- warm 7 cups flour -- unbleached 4 teaspoons salt 3 egg -- beaten 1/2 cup sugar 2 egg -- beaten poppy seeds -- -optional- sesame seeds -- -optional- Dissolve yeast in warm water. Beat 3 eggs in a large mixing bowl; add salt, sugar, dissolved yeast, and butter. To this mixture, add 4 cups of the flour (all at once). Stir in the flour and continue to add 3 more cups of flour until the dough is of a soft consistency. Knead the dough on a floured board until the dough is no longer sticky and is springy to the touch. Place the dough in a greased mixing bowl and cover with a towel. Let rise 1 1/2 hours, or until doubled in bulk. Punch down the dough, knead it a little, and divide it in 6 pieces. Roll each piece with your hands so they become long, skinny ropes. Braid 3 ropes, pinching the ends together. Repeat the process with the other 3 ropes. Place each braided loaf on it`s own greased cookie sheet, cover with a towel, and let rise about an hour- until doubled in bulk. Brush the loaves with the 2 beaten eggs, sprinkle with poppy seeds or sesame seeds (optional). DO NOT PRE-HEAT OVEN- Bake in a 350F degree oven about 45 minutes, until the bread is golden-brown. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 5974 Calories; 261g Fat (39.5% calories from fat); 126g Protein; 776g Carbohydrate; 29g Dietary Fiber; 1556mg Cholesterol; 11185mg Sodium. Exchanges: 44 Grain(Starch); 4 1/2 Lean Meat; 48 Fat; 6 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 ---------- * Exported from MasterCook * Crusty Cheddar Bread Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package Active Dry Yeast -- OR 1 tablespoon Active Dry Yeast -- Bulk 1/4 cup Water; Warm -- 110-115 Deg. F. 1 cup Cottage Cheese -- * 1 tablespoon Sugar 1 1/4 teaspoons Salt 1 Egg -- Lg. 2 1/4 cups Unbleached Flour; Unsifted -- * 1 tablespoon Butter -- Room Temperature 1 cup Cheddar; Sharp -- Grated * The cottage cheese should be the small curd kind at room temperature. ** You can use up to an extra 1/4 cup of flour in this recipe depending on the weather. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Sprinkle the yeast over the warm water and let stand 5 minutes. Gently stir to completely dissolve. With an electric mixer, blend the softened yeast into the cottage cheese, sugar, salt and egg. Add the flour in 1/2 cup portions to form a stiff but light dough and let rise in a warm place until doubled in bulk. Butter a 1 1/2 quart casserole dish and stir the dough down, then add 1 cup of the grated cheddar cheese. Turn into the buttered dish. Let rise 30 to 40 minutes longer or until almost doubled in size. Preheat the oven to 350 degrees F. and bake for 40 to 50 minutes or until golden brown. Brush the top with butter. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 119 Calories; 5g Fat (39.6% calories from fat); 11g Protein; 7g Carbohydrate; 1g Dietary Fiber; 59mg Cholesterol; 941mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 [Non-text portions of this message have been removed] ________________________________________________________________________ ________________________________________________________________________ Message: 2 Date: Thu, 29 May 2003 23:02:51 -0400 (Eastern Standard Time) From: "tbuzanko" Subject: zucchini bread hello i am looking for a zucchini bread recipe that uses syrup or molasses or corn syrup in place of sugar this was my grandmothers recipe and now i can not find it thanks dave [Non-text portions of this message have been removed] ________________________________________________________________________ ________________________________________________________________________ Your use of Yahoo! Groups is subject to http://docs.yahoo.com/info/terms/ From: Shirley mailto:stitch1@webtv.net A friend brought this to a funeral dinner and was kind enough to give me the recipe. Hope you enjoy it. Broccoli Salad Raw broccoli: 1 bunch finely chopped, not using much of the stem 1/2 small red onion 1 c.salted peanuts 1 c.golden raisins 1 c. red grapes, halved 1 c. cheddar cheese cubes Dressing: 2 c. mayo 1/2 c. sugar 3 T. red wine vinegar wwrecipesMessage: 7 Date: Sun, 3 Aug 2003 14:07:28 -0500 From: "Jenn Bartimus" Subject: Caesar Salad Caesar Salad Ingredients 3 heads Romaine lettuce 1 large or 2 medium cloves of garlic, minced 2 teaspoons pureed anchovy 3/4 teaspoon dry mustard 1 teaspoon Worcestershire sauce 2 tablespoons lemon juice 4 ounces extra virgin olive oil 3 ounces grated Parmesan cheese Directions Remove the outer leaves of the Romaine heads, separate the remaining leaves and wash to remove all the grit. Cut into small pieces and reserve. In a non-reactive salad bowl, mash the anchovies and garlic together. Add the dry mustard and the Worcestershire sauce, mixing well. Incorporate the lemon juice and slowly pour in the olive oil until an emulsion forms. Toss the romaine lettuce in the dressing adding the grated Parmesan a third at time. Serve. Jenn Mom2sam &Tiny WHAT YOU SEE IS WHAT YOU GET! GOD ONLY GIVES YOU WHAT YOU CAN HANDLE recipesrecipesandmorerecipesFrom: "chasity" Date: Wed Jul 9, 2003 12:29 pm Subject: hi every one and a brownie recipe Hi everyone. I am Chasity. I am a sahm to 5 kids. They are g 2 b 6 b 6 b 9 g 11. I do have a wonderful husband. I try to save as much money as I can. I do cook most everything from scratch. I like to cook if I don’t have to clean up. J This recipe used to be my mom’s and was her favorite and is mine also. My kids love this one. We use it for birthday cakes too. Cake Like Brownies 2 c sugar 2 c flour 1 tsp baking soda Mix together in a large mixing bowl 1 ¼ stick of margarine 1 cup water ¼ cup coco put in a sauce pan and bring to boil. Shut off the heat and let cool slightly. (about 3 minutes) Then mix into the flour mixture. Add 2 eggs 1 tsp vanilla Put in a large pan, I use my roasting pan. Cook for 20 -25 minutes at 350 degrees. Frosting ¼ stick margarine melted ¼ c coco 1 ¾ cup powdered sugar 1 -2 tbs of milk depending on how thick you want it Mix together Put on the top of cake while still hot. You can also add nuts to the top if you like. Serve warm or cooled. I like it warm with homemade vanilla ice cream. Chasity Corrington SewingThe7Cs cherry cola salad Date: 7/9/2003 10:12:19 AM Central Daylight Time From: Starcademy To: Starcademy From: JoAnnia mailto:Jamparano@aol.com This recipe came from a cook book that my Mother made. When she came across a recipe that she made and liked she would write it down. She has passed on. But she left me so many of her cookbooks. And when I read and make her recipes. I can remember helping her as a child. So I am going to share it with all of who would like to try it. Cherry Cola Salad 1 can cherry pie filling 1-1/2 cups water 1/2 cup sugar 2 packages cherry gelatin 10 ounces cherry cola Topping 8 ounces cream cheese 8 ounces sour cream 1/2 cup sugar 1/2 cup chopped nuts your favorite In a medium saucepan bring pie filling, water and 1/2 cup sugar to a boil. Add the gelatin, then stir well. Add the cherry cola, them stir well again. Pour into medium size bowl, them place in refrigerator until well set. For the topping, mix all those ingredients together. Spread the topping evenly over salad. Yields 6 to 8 serving. From: "pemperos" Subject: Chicken and Rice Dinner I beleive I downloaded this recipe along with a bunch of other TOH's on this list, in the files section. I tried it this afternoon and it was very simple. The most difficult part was cutting and flouring the chicken.. My 5 yr old gobbled it up and that doesn't happen often! here you go, enjoy! ----- Now You're Cooking! v5.60 [Meal-Master Export Format] Title: Chicken And Rice Dinner Categories: Poultry, Rice Yield: 4-6 servings 1 broiler/fryer chicken; cut -up (2-3 lb) 1/4 c all purpose flour; (to 1/3 -cup) 2 tb cooking oil 2 c water 1 1/2 c uncooked long grain rice 1 c milk 1 ts poultry seasoning 1 ts salt 1/2 ts pepper chopped fresh parsley Dredge chicken pieces in flour. In a skillet, heat oil on medium and brown chicken on all sides. Meanwhile, combine water, rice, milk, poultry seasoning, salt and pepper. Pour into a greased 13x9 inch baking pan. Top with chicken. Cover tightly with foil and bake at 350°F for 55 minutes, or until rice and chicken are tender. Sprinkle with parsley before serving. Contributor: TOH Country Cooking Recipe Collection, vol. 1, 2000 ----- Aside from the fact that the inhabitants of Mexico have been eating just about everything wrapped in tortillas for thousands of years, there is nothing truly Mexican about fajitas - they're a Tex-Mex invention. The name derives from a cut of beef ("fajitas" means "little skirts" in reference to the skirt steak they are usually made with), thus making chicken fajitas one delicious oxymoron. Chicken Fajitas For the marinade: 2 cloves garlic, finely chopped 3 Tbs (45 ml) olive oil 3 Tbs (45 ml) red wine vinegar 1 tsp (5 ml) dried oregano 1 tsp (5 ml) lemon or lime juice 1 tsp (5 ml) Worcestershire sauce 1/2 tsp (2 ml) cayenne pepper (optional) Salt and freshly ground pepper to taste 1-1 1/2 lbs (450-675 g) boneless, skinless chicken breasts cut into 1/4-inch (5 mm) strips 12 flour tortillas 2 Tbs (30 ml) vegetable oil 1 onion cut into 1/4-inch (5 mm) strips 1 green bell pepper (capsicum) cut into 1/4-inch (5 mm) strips 1 red bell pepper (capsicum) cut into 1/4-inch (5 mm) strips Optional toppings: Grated cheddar or Monterey Jack cheese Sour cream Pico de gallo or salsa Chopped olives Guacamole Fresh cilantro (coriander leaves) Combine the marinade ingredients and pour over the chicken strips. Marinate refrigerated for 2 to 3 hours. Drain the chicken and discard the marinade. Wrap the tortillas in foil and heat in a 350F (180C) oven until heated through, about 15 minutes. Meanwhile, heat the oil in a large skillet over high heat and saute the chicken, onion, and bell peppers until the chicken is cooked and the vegetables are tender, about 5 minutes. Place 2 or 3 strips of chicken along with some of the onions, peppers, and optional ingredients of your choice on each tortilla and roll, or serve the tortillas, cooked ingredients, and toppings for diners to assemble themselves. Serves 4 to 6. Bon appetit from the Chef at World Wide Recipes Chile Rellenos (Stuffed Green Chiles) 12 whole Green Chiles, fresh (roasted & peeled), or thawed 1 lb. sharp cheddar cheese or Monterey Jack cut into strips Vegetable oil for frying Batter Ingredients: 1 cup flour 1 cup cornmeal 1/2 teaspoon baking powder 1 cup milk 2 eggs, beaten 1/2 teaspoon salt 1.Heat 3 or 4 inches of oil in a deep frying pan until hot. 2.Slit each chile open below stems on one side. Remove seeds if desired. 3.Insert the cheese strips into each chile 4.Combine dry batter ingredients in bowl. 5.In another bowl, mix milk and eggs. 6.Roll each relleno in dry mixture, coating well. Dip in egg mixture, roll again in dry mixture and coat well. 7.Fry in deep, hot oil until golden brown. 8.Drain on paper towels. NUEVO MEXICO CHILE RELLANOS (New Mexican Chile Rellanos) 12 large green chiles with stems 1 lb cheese- grated, cubed, or in strips Peel chiles, open small slit below stem and remove seeds. (Canned or frozen chile may be used.) Fill each chile carefully to avoid breaking. Dip stuffed chile into batter and in skillet fry in oil 360-365F- until golden brown. Six servings. Chile Rellano Batter 1 cup flour 1 tsp baking powder 1 cup milk 2 eggs, slightly beaten ½ tsp salt. Sift together dry ingredients. Combine eggs and milk. Add to flour mixture, stirring enough to mix. Dip and cook chile, turn once. Remove to serving plate. Hold in warm oven until all chiles are cooked. Title: Chile Rellanos Yield: 4 Ingredients 1 c whole kernel corn 1 c monterey jack cheese 1 oz tequila 4 md poblano peppers Instructions In a skillet roast peppers until soft. Let cool. Peel skin and de-seed. Stuff pepper with corn. Place in a baking dish. Top peppers with cheese and pour tequila on top of cheese. Place under broiler and cook until cheese melts and remove. Recipe by: El Tipico Mexican Restaurant CHILE RELLANOS 8 green chiles, long and straight The variety we grow here is called BIG JIM, which is hot but not searing. The pointier the chile, the hotter it will be. If fresh chile's are not available, canned may be used. 8 strips Monterrey Jack Cheese Other cheeses may be used, size of strip to match chiles. Some Flour for dusting 6 eggs, separated 1/2 tsp salt Pinch of Baking Powder 1 Tbsp milk Oil for frying Peanut oil will be absorbed less. The original version most likely fried them in lard. Consult your cardiologist. REMOVING SKIN FROM CHILES: Here in Arizona, the seller of chiles has a big rotating drum in which the chiles are roasted and tumbled over an open flame till the skins are blackened and can be peeled away. At home the same can be accomplished over the stove, in the broiler, or on a barbecue grill. Turn frequently, roasting until skins are blackened and blistered. Place the roasted chiles in a wet towel for a few minutes, this will help loosen the skin. Peel the skin, then wash chiles in cold water. Make a slit below the stem and remove the seeds, being careful not to break off the stem. (At this point, if you have a large batch of chiles, extras may be placed in resealable plastic bags and frozen for future use.) PREPARATION (using canned, frozen, or freshly roasted chiles.) Insert a slice of cheese in each chile. In a VERY CLEAN mixer bowl, combine the egg whites, salt, and baking powder. Beat the egg wites until stiff. In a separate bowl, stir the egg yolks and milk together. VERY GENTLY fold the whipped whites into the yolk-milk mixture. This is a VERY CRITICAL step.... don't MIX... just fold, two or three times max. The idea here is to not crush the littlebubbles of the egg whites. The oil should be deep enough to cover the chiles, we use an electric deep-frier, but a deep iron skillet would also work. Roll stuffed chiles in flour, then dip in egg batter. Fry till golden brown. Drain excess oil, and serve right away. Provide salsa for a topping if desired. ENJOY! CHILES RELLANOS CASSEROLE -------------------------------------------------------------------------------- ½ lb. ground chicken or turkey 1 cup chopped onion 1 ¾ tsp. ground cumin 1 ½ tsp. dried oregano ½ tsp. salt ½ tsp. pepper 1 (16 oz.) can fat-free refried beans 2 (7 oz.) cans whole green chiles, drained and cut lengthwise into quarters 1 cup preshredded Colby-Jack cheese 1 cup frozen whole kernel corn, thawed and drained 1/3 cup all-purpose flour ¼ tsp. salt 1 1/3 cup skim milk 1/8 tsp. hot sauce 2 eggs, lightly beaten 2 egg whites Cook chicken and onion in a no-stick skillet over medium-high heat until browned, stirring to crumble. Combine chicken mixture, cumin, and next 5 ingredients in a bowl. Stir well and set aside. Arrange half of green chile strips in an 11 x 7 in. baking dish; top with half of cheese. Spoon mounds of bean mixture into cheese and spread gently, leaving a ¼ in. border around edge of dish; top with corn. Arrange remaining chile strips over corn; top with remaining cheese. Set aside. Combine flour and salt in a bowl; gradually add milk and hot sauce, stirring with a wire whisk until blended. Stir in eggs and egg whites; pour over casserole. Bake at 350 degrees for 1 hour and 5 minutes by kiminco03@yahoo.comMessage: 8 Date: Sat, 09 Aug 2003 09:42:24 -0700 From: GODBLESS777 Subject: Chocolate Chip Pecan Pie Bars...blm Chocolate Chip Pecan Pie Bars 1 1/2 cups Bisquick like mix 1 cup powdered sugar 1/4 cup firm margarine or butter 4 eggs -- beaten 1 cup dark corn syrup 1/4 cup margarine or butter -- melted and cooled 1 teaspoon vanilla 6 ounces semisweet chocolate chips -- (1 cup) 1 1/2 cups chopped pecans -- (6 ounces) Heat oven to 350º. Mix Bisquick like mix and powdered sugar in medium bowl. Cut in margarine, using pastry blender or crisscrossing 2 knives, until crumbly. Press firmly in bottom of ungreased 13x9x2-inch baking pan. Bake 15 minutes; cool. Beat eggs, corn syrup, margarine and vanilla in large bowl with spoon until smooth. Stir in chocolate chips and pecans. Pour over crust. Bake 25 to 30 minutes or until golden brown and set. Refrigerate at least 2 hours until chocolate is firm. For bars, cut into 6 rows by 6 rows. High Altitude (3500-6500 ft): Use 1-3/4 cups Bisquick like mix. Bake crust 20 minutes. In step 3, bake 30 to 35 minutes. To: "From" > From: "chickie" > Date: Thu, 24 Apr 2003 10:02:18 -0400 > Subject: (SimpleMeals) CHOCOLATE COVERED CHERRY PIE > > This would be good with the chocolate crust too...chickie > Chocolate Covered Cherry Pie > > Level:Quick 'N Easy > Rated: > > The combination of chocolate and cherry make this a > real sweet treat. Invite some friends over to share this > dessert. > > > > Estimated Times: > Preparation - 2 hrs 5 min | Cooking - 3 min | > Yields - 8 > > > Ingredients: > > > a.. 1 graham cracker pie crust > b.. 6 ounces NESTLÉ TOLL HOUSE Semi-Sweet > Chocolate Morsels > c.. 1 can (14 oz.) NESTLÉ CARNATION Sweetened > Condensed Milk > d.. 1/2 teaspoon salt > e.. 1 can (21 oz.) cherry pie filling > f.. 1/2 teaspoon almond extract > g.. 8 maraschino cherries, stemmed > > Directions: > > > PREPARE a graham cracker pie crust. In a saucepan, > over low heat, bring chocolate chips, sweetened condensed milk > and salt to a boil, stirring continuously until blended. > > MIX in cherry pie filling and almond extract. Pour > into the prepared graham cracker pie crust. > > CHILL at least 2 hours. Garnish with 8 stemmed > maraschino cherries. Chocolate Dump-It Cake Adapted from Judith Hesser My mother did all of her baking late at night, after we were in bed. Around one in the morning, the aroma of this cake would begin wafting up to our bedrooms. Then we'd watch her frost it while we ate breakfast. 2 cups sugar 4 ounces unsweetened chocolate 1/4 pound unsalted butter (1 stick), plus more for greasing the pan 2 cups all-purpose flour, plus more for dusting the pan 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon semi-coarse sea salt or kosher salt 1 cup milk 1 teaspoon cider vinegar 2 eggs 1 teaspoon vanilla extract 1 1/2 cups Nestle semi-sweet chocolate chips 1 1/2 cups sour cream, at room temperature Directions 1. Preheat the oven to 375 degrees, and place a baking sheet on the lowest rack, to catch any drips when the cake bakes. Put the sugar, unsweetened chocolate, butter and 1 cup of water in a saucepan. Place over medium heat and stir occasionally until all of the ingredients are melted and blended. Remove from the heat and let cool slightly, 15 to 20 minutes. 2. Meanwhile, sift together the flour, baking soda, baking powder and salt. In a small bowl, stir together the milk and vinegar. Grease and flour a 9-inch tube pan. (If you prefer, you can grease it, line it with parchment and then grease and flour it. This is not necessary, but parchment does make getting the cake out easier.) 3. When the chocolate in the pan has cooled a bit, whisk in the milk mixture and eggs. In several additions and without overmixing, whisk in the dry ingredients. When the mixture is smooth, add the vanilla and whisk once or twice, to blend. "Dump" the batter into the tube pan and bake on the middle rack until a skewer inserted in the center comes out clean, about 30 minutes. Let the cake cool for 10 minutes, then remove from the pan and cool on a rack. (This can be tricky, so if someone is around, enlist them to help. Place a ring of wax paper on top of the cake so you have something to grab onto when turning it out.) Let cool completely. 4. Meanwhile, melt the chocolate chips in a double boiler, then let cool to room temperature. It is very important that the chocolate and sour cream be the same temperature, otherwise the icing will be lumpy or grainy. (Test it by stirring a little of the sour cream and chocolate together in a bowl; if it mixes smoothly, it's ready.) Stir in the sour cream, 1/ 4 cup at a time, until the mixture is smooth. Taste some! It's good. 5. When the cake is cool, you may frost it as is or cut it in half so that you have two layers (when I do this, I use 2 cups chocolate chips and 2 cups sour cream). My mother uses any leftover icing to make flowers on top. She dabs small rosettes, or buttons, on top, then uses toasted almond slices as the petals, pushing them in around the base of the rosette. Makes 10 servings. (My mother kept it in the fridge, and it is sublime even when cold.) » Print these recipes Hi Brenda from Alabama. It has been a while that I sent in a recipe but I just made these and they are good if you like bitter sweet chocolate that is. SO here goes: Chocolate Espresso Cookies 6 tablespoons all purpose flour(this is correct) 1/4 teaspoon baking powder 1/4 teaspoon salt 8 oz bittersweet or semisweet chocolate(not unsweet) 1 stick butter 2 large eggs 3/4 cup sugar 2 1/4 teaspoons instant espresso powder 2 1/4 teaspoons vanilla 1 cup semisweet chocolate chips 1 cup coarsley chopped walnuts(I used pecans) Preheat oven to 350 degrees F. Mix flour, baking powder, and salt in small bowl. Melt butter and semisweet chocolate(not chips) in saucepan(I melted mine in microwave). Using mixer beat eggs, sugar, espresso powder and vanilla on med until well blended. Stir mixture in warm chocolate mixture. Stir in dry ingredients. Stir in chocolate chips and nuts. Stir till well blended. Immediately drop by heaping tablespoons onto nonstick baking sheet 1 1/2 inches apart. Bake until tops crack about 12 minutes. Transfer to wire racks to cool. Store in airtight container at room tempature. Questions: bjhilton@earthlink.net Chocolate Tea Bread Date: 4/24/2003 2:21:58 PM Central Daylight Time From: poppy@atlantic.net Reply-to: Budget101_@yahoogroups.com To: Budget101_@yahoogroups.com Sent from the Internet (Details) This is one of my favorite recipes, served with softened cream cheese and a cup of tea (constant comment is wonderful with it, add a tad of sugar to bring out the orange) it is the best ever. Share it with a friend on a lazy afternoon.... Poppy Chocolate Tea Bread $$ Inexpensive, quick breads 1/4 cup Butter; creamed 2/3 cup Sugar 1 each egg 2 cup flour, sifted 1 teas Baking Soda 3/4 teas Salt 1/3 cup cocoa 1 teaspoon Cinnamon 1 cup buttermilk 1 cup raisin 3/4 cup walnuts; chopped Add in sugar & egg to creamed butter . Mix dry ingredients., alternate dry / wet ingred, add nuts and raisins last 350 for 1 hour in a regular sized loaf pan, serve with soften cream cheese This is a really good bread, not sweet at all Contributor: Hershey's 1934 cookbook Yield: 16 servings This is another dish that has been cooked and eaten by American Indians of the Southwest since prehistoric times. Some of the ingredients have surely been modified over the centuries, as different grains and cooking oils became available, but you can rest assured that this dish has been around in one form or another for many thousands of years. Corn Fritters 4 ears fresh corn 3 cups (750 ml) lard or oil for deep frying 1/2 cup (125 ml) all-purpose flour 1 tsp (5 ml) baking powder 1/2 tsp (2 ml) salt 1/2 tsp (2 ml) freshly ground black pepper 1/4 tsp (1 ml) cayenne pepper, or to taste (optional) 3 eggs, beaten until light Clean the corn and cut the kernels from the cob. Using the dull edge of a knife, scrape the cob to remove as much "milk" as possible from the cobs, catching it in a small bowl. There should be about 1 1/2 cups (375 ml) corn and liquid. Sift the dry ingredients together into a mixing bowl. Add the corn, the reserved corn "milk", the eggs, and fold to combine thoroughly. Heat the oil in a deep pot until it reached 350F (180C), or until the surface shimmers. Drop the batter in the hot oil by the teaspoonful and fry until golden brown on all sides. Drain on paper towels and serve immediately. Makes about 4 dozen fritters. wwrecipesCorn-Tomato Linguini Ingredients: about 8 oz. linguini pasta 5-6 large garlic cloves, chopped 1 cup fresh basil leaves, chopped 8 oz. can corn kernels, drained 1/3 cup sun-dried tomatoes, chopped 1/4 cup balsamic vinegar salt and pepper to taste Cook linguini according to package directions. While linguini cooks, heat vinegar in sauté pan. Add all ingredients except linguini and saute. Add additional vinegar if necessary while cooking. Drain linguini and top with mixture. Creamy Corn with Chives Recipe courtesy Gourmet Magazine Show: Sara's Secrets Episode: Sensational Sides Recipe Summary Prep Time: 15 minutes Cook Time: 8 minutes Yield: 4 servings 4 ears corn, shucked 1 teaspoon kosher salt 3/4 teaspoon cornstarch Pinch sugar, optional 1/4 cup finely chopped onion 2 tablespoons unsalted butter 1/3 cup water 2 tablespoons minced fresh chives Freshly ground black pepper Working over a shallow bowl, cut off corn kernels, then scrape each cob with a knife to extract juice. Discard cobs. Puree 2 cups kernels, reserving remainder, and all of juice in a food processor 2 minutes, scraping down sides. Force through a fine sieve into a bowl and discard solids. Stir in salt, cornstarch, and sugar. Cook onion in butter in a saucepan over moderately low heat, stirring frequently, until softened. Add reserved kernels and water and simmer briskly, covered, stirring occasionally, until corn is crisp-tender, 4 to 5 minutes. Stir corn puree again, then stir into kernels. Bring to a boil, stirring, and simmer, stirring, until thickened, about 2 minutes. (If desired, thin with water.) Season with pepper and stir in chives. Message: 9 Date: Thu, 7 Aug 2003 19:24:47 -0700 (PDT) From: Linda Holleman Subject: Crispy Cheese Ball Bites - Deep Fryer Crispy Cheese Ball Bites 2 cups shredded Cheddar cheese (8 oz.) 1/2 cup crumbled blue cheese (2 oz.) 1 (3-ounce) package cream cheese 2 Tablespoons milk 1 teaspoon Worcestershire sauce 1 teaspoon lemon juice 1 Tablespoon chopped pimiento 1 Tablespoon chopped chives 1/2 cup ground or finely chopped nuts 2 (11 oz.) packages refrigerated cracked wheat or cornbread twists Let cheese stand at room temperature before mixing. Beat or process cheese, milk, Worcestershire sauce, and lemon juice until well-blended. Stir in pimiento and chives. Form into 40 small balls. Roll in nuts, cover, and chill. Open refrigerated twists and unroll. Cut dough in half horizontally to make 4 sections, then cut each section into 5 pieces, each made up of 4 short strips. On a lightly floured surface, use fingers to press and pull strip until it is about 2 inches wide and 5" long. Cut in half. Place cheese in center of half, cover with other half, then pull and pinch edges to seal. You will make 20 squares from each package. Cover and chill until ready to fry. Deep fry 2 wrapped cheese balls at a time for 2 to 3 minutes, turning to brown all sides. Makes 40. Message: 22 Date: Wed, 23 Jul 2003 06:26:51 -0700 (PDT) From: tartufospeck Subject: Crockpot Chilis Crockpot Refried Beans from Nikibone.com 1 pound dry pinto beans 4 cups water 1 cup brewed coffee 3 cloves minced garlic 1 onion, diced 1 tablespoon ground cumin 2 teaspoons chili powder 1 1/2 teaspoons oregano 1 teaspoon salt Rinse beans, discarding any foreign matter. Place in a large bowl, cover with water and allow to soak at room temperature overnight. Drain beans and place in a crockpot along with remaining ingredients. Stir well, cover and cook on low all day, about 8 to 10 hours, until tender. Use a potato masher to mash well and stir with a wooden spoon. Continue to mash and stir until desired consistency. ************************* Crockpot refried beans #44844 from recipe*zaar Prep time includes over night soaking of beans 16 ounces dry pinto beans 1 large onion, chopped 3 cloves garlic, minced 2-3 bay leaves 1/2 lb sliced bacon 1. The night before you want to cook the beans. 2. Rinse beans several times in warm water. 3. Put them in a large pot. 4. Cover with cold water up to 2-3 inches above beans. 5. Let set over night. 6. Drain and rinse beans. 7. Layer bacon strips on bottom of crockpot. 8. Top with remaining ingredients and beans. 9. Cover with water about 1 inch or so above beans. 10. Add remaining ingredients to pot. 11. Turn on and cook all day until beans are tender. 12. Bacon will float to the top but that's ok. 13. Remove bay leaves. 14. Mash beans with potato masher. 15. As mashed as you like them. 16. I mash the bacon up with the beans but you can remove it. 17. I like to leave it with some whole beans too. 18. You can re-cook these in a non stick skillet. 19. Serve with grated cheese and chopped green onions. 20. Or anything else that you like to go with your beans. ************************ MEXICAN "REFRIED" BEANS -- JILL'S CROCKPOT RECIPE from Recipe Cottage *1 pound dried pinto beans *1/2 pound dried black beans Instead of soaking the beans to break down the carbohydrates that make the eater socially unacceptable, simmer the beans in 1-2 quarts of water for 30 minutes (either in your crock pot on 'high' or in another pot on the stove), then drain the water & rinse the beans. The beans should have expanded and softened slightly Add to the beans: * 3-4 yellow onions, cut into 1/2-inch pieces * 1 1/2 t. ground cumin * 1 t. ground cinnamon * 1/2 t. cracked or ground black pepper * 1/4 t. ground hot cayenne pepper I like to add: * 1 jar (12-16 oz.) salsa, hotness according to your preference * 1 can (6-8 oz) tomato sauce Add a little water if needed (beans should be sloppy but not soupy at this stage), and cook overnight on "auto-shift" setting or on "low" if your pot doesn't have "auto-shift" The beans are generally done enough to eat in 3-4 hours, but they can be cooked as long as 12 hours with no harm to them. Of course, they will taste better if given time to flavor through. If you want to give your beans a "refried beans" texture and appearance, forget about the bacon grease and frying pan -- just get your hands into it & squish them up! (Don't use a food processor.) These are great in burritos -- I like to scramble some eggs with green peppers, mushrooms and onions, then serve the beans and eggs together as "huevos rancheros." They also work well served with tortilla chips for scooping, with melted cheese (monterray jack or cheddar),lettuce, tomato and sour cream layered over the beans. 8-10 servings. Leftovers freeze well. club recitopiaSubj: [ask_the_so-called_experts] Dog Biscuits Date: 6/25/2003 5:26:41 PM Central Daylight Time From: caveg@yahoo.com Reply-to: ask_the_so-called_experts@yahoogroups.com To: ask_the_so-called_experts@yahoogroups.com Sent from the Internet (Details) I found a bunch of dog biscuit recipes, for my mom, and I thought I'd post them incase anyone wants to treat their doggies to these yummy little goodies. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: ALFIE & ARCHIE'S DOG BISCUITS Categories: Animal Yield: 10 Servings 2 1/2 c Whole wheat flour 1/2 c Powdered dry milk 1/2 ts Salt 1/2 ts Garlic powder 1 ts Brown sugar 6 tb Meat drippings 1 ea Beaten egg 1/2 c Ice water 1. Preheat oven to 350. Lightly oil a cookie sheet. Combine flour, dry milk, salt, garlic powder and sugar. Cut in meat drippings until mixture resembles corn meal. Mix in egg. Add enough water so that mixture forms a ball. Using your fingers, pat out dough onto cookie sheet to half inch thick. Cut with cookie cutter or knife and remove scraps. Scraps can be formed again and baked. 2. Bake 25-30 minutes. Remove from tray and cool on rack. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Breadmaker Dog Biscuits Categories: Breadmaker Yield: 1 Recipe MMMMM----------------------INFORMATION ONLY--------------------------- SOURCE: Linda Rehberg on *P - ID #GNJX21A. Note on Foods BB - Breads by Machine - dated 12/20/93 to Ursula R. Taylor. You should be able to convert dog biscuit recipes to your bread machine. If you have a 1 1/2 lb. machine, use about 1 cup liquid (eggs count as a scant 1/4 cup liquid) and a total of 3 cups of dry ingredients (flour and grains). If the mixture is too stiff for your machine to mix easily, add 1 to 2 tbsp. more liquid. Hope this helps. This note was formated by Ursula R. Taylor...Note from Ursula - using this method - use only dough cycle, then remove and roll or pat dough out and bake in the oven.... MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: PAWFECT DOG BISCUITS Categories: Pets Yield: 3 Dozen 2 1/2 c Whole wheat flour 1 ts Sugar 1 ts Salt 6 tb Margarine 1 Egg 1/2 c Skim milk 1/4 c Creamy peanut butter 2 ts ;water, very cold (approx.) 2 Egg whites; lightly beaten Sesame seeds; optional 1. Combine flour, sugar and salt. With a pastry blender or a fork, cut in the margarine until the mixture looks like coarse crumbs. 2. Beat egg in a small bowl. Stir in milk and peanut butter (mixture will be lumpy). Add egg mixture to flour mixture; stir. Stir in the water, 1 teaspoon at a time, until the dough forms a ball. 3. On a lightly floured surface, knead dough for 3 minutes. Roll dough out to a 1/2-inch-thick rectangle. Cut into desired shapes with a cookie cutter. Brush with beaten egg whites and, if desired, sprinkle with sesame seeds. 4. Bake in a preheated 350'F oven until firm and golden, about 30 minutes (reduce baking time if you rolled biscuits thinly). NOTE: These biscuits are best if they are air-dried for 3 or 4 days before being stored in a plastic bag or container. Source: "Eats 'N Treats for Pets and Their People" by Pet Sitters International (reprinted in the Chicago Sun Times, January 15, 1997) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: DOG BISCUITS Categories: Cookies, Animal Yield: 150 Servings 3 1/2 c Flour 2 c Whole wheat flour 1 c Rye flour 1 c Cornmeal 2 c Cracked wheat 4 ts Salt 1/2 c Dry milk 1 Egg 1 pk Dry yeast (1 T) 1 pt Chicken stock Ingredients not generally available may be found at health food stores. Dissolve yeast in 1/4 c warm water. Add chicken stock and pour into dry ingredients. Knead for 3 minutes, working into a stiff dough. Roll dough into a 1/4 in. thick sheet and cut with cookie cutters (cutters shaped like dog biscuits are available). Bake in 300 degree oven for 45 minutes, then turn oven off and leave biscuits in oven overnight. In the morning the biscuits will be bone hard.Note: This dough is extremely stiff to work with, but the end product is excellent. From the Chester County, PA ASPCA POSTED BY MICHAEL KEAN, Prodigy ID# VMXV03A MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: DOG BISCUITS ( DOGGIE TREATS THAT ARE GOOD FO Categories: Breads, Misc Yield: 12 Servings 2 1/2 c WHOLE WHEAT FLOUR 1/2 c POWDERED MILK 1/2 ts SALT 1/2 ts GARLIC POWDER 1 ts BROWN SUGAR 6 tb BUTTER ** 1 ea EGG, BEATEN 1/2 c ICE WATER ** BUTTER, MARGARINE, SHORTENING OR MEAT JUICES MAY BE USED. COMBINE THE FLOUR, MILK, SALT, GARLIC POWDER AND SUGAR. CUT IN BUTTER UNTIL MIXTURE RESEMBLES CORNMEAL. MIX IN EGG THEN ADD ENOUGH ICE WATER TO MAKE A BALL. PAT DOUGH TO 1/2 INCH THICK ON A LIGHTLY OILED COOKIE SHEET. CUT OUT SHAPES WITH A COOKIE CUTTER OR BISCUIT CUTTER AND BAKE ON COOKIE SHEET FOR 25 MINUTES AT 3500F. REMOVE FROM OVEN AND COOL ON A WIRE RACK. TO VARY THE FLAVOR AND TEXTURE, AT THE TIME THE EGG IS ADDED, ADD ANY OF THE FOLLOWING: 1 CUP PUREED COOKED GREEN VEGETABLES OR CARROTS; 6 TABLESPOONS WHOLE WHEAT OR RYE KERNALS; 3 TABLESPOONS LIVER POWDER. (LAST TWO ITEMS AVAILABLE IN HEALTH FOOD STORES) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: DOG BISCUITS III Categories: Misc Yield: 150 Servings 3 1/2 c Flour 2 c Whole wheat flour 1 c Rye flour 1 c Cornmeal 2 c Cracked wheat 4 ts Salt 1/2 c Dry milk 1 Egg 1 pk Dry yeast (1 T) 1 pt Chicken stock Ingredients not generally available may be found at health food stores. Dissolve yeast in 1/4 c warm water. Add chicken stock and pour into dry ingredients. Knead for 3 minutes, working into a stiff dough. Roll dough into a 1/4 in. thick sheet and cut with cookie cutters (cutters shaped like dog biscuits are available). Bake in 300 degree oven for 45 minutes, then turn oven off and leave biscuits in oven overnight. In the morning the biscuits will be bone hard.Note: This dough is extremely stiff to work with, but the end product is excellent. From the Chester County, PA ASPCA MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: GOURMET DOG BISCUITS Categories: Pets Yield: 1 Servings 12-16 ounces raw liver 1 1/2 lb White flour 8 oz Quaker Oats 3 Bouillon cubes, meat or Chicken flavored 1 c Water- approx. 2 Eggs, beaten Recipe received from Thora. Preheat oven to 350. Grease 3 cookie sheets. Chop the liver finely, or put briefly in a blender. Mix flour and oats, crumble in the bouillon cubes, add eggs and the chopped liver. Add enough water to make a firm but slightly sticky dough. Spread evenly on the cookie sheets, about 1/2" thick. Dip a small dog-cookie cutter in flour before cutting out each portion. Bake 1 hour. Can be kept for about 2 weeks. Store in refrigerator. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Parsley Dog Biscuits Categories: Pet food Yield: 36 Servings 3 c Minced fresh parsley 1/4 c Finely chopped carrot 1/4 c Grated Mozzarella cheese 2 tb Vegetable oil 2 3/4 c Whole wheat flour 2 tb Unprocessed bran flakes 2 ts Baking powder 1/2 c (To 1) water Preheat oven to 350 degrees F. Lightly grease 2 baking sheets. In a small bowl, mix the parsley, carrots, cheese and oil. In another bowl, stir together the flour, bran and baking powder. Add vegetable mixture and stir well. Gradually add 1/2 cup water. Mix well, adding more water if needed to make the dough moist. Knead for 1 minute. Roll the dough to 1/2-inch thickness. Using a small dog-bone cookie cutter, or a glass, cut as many shapes as you can, re-rolling the scraps. Place them on the baking sheets. Bake 20 to 30 minutes, or until biscuits have browned. Cool on a rack. They'll harden as they cool. Store in an airtight tin. Makes about 36 biscuits Per serving: Calories: 34 (14% protein, 59% carbohydrate, 26% fat) Protein: 1 gram Fat: 1 gram Cholesterol: 0-1 mg Carbohydrate: 6 grams Sodium: 27 mg Source: Adapted from "Wild About Dogs, 1" by Serafin Boitel; typos by Dorothy Flatman 1996 From: Dorothy Flatman Read: Yes Replied: No MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Milk Bone Dog Biscuits Categories: Pet food Yield: 10 Servings 3/4 c Hot Water or Meat Juices 1/3 c Margarine 1/2 c Powdered Milk 1/2 ts Salt (optional) 1 Egg, Beaten 3 c Whole Wheat Flour In a large bowl pour hot water over margarine. Stir in powdered milk, salt and egg. Add flour 1/2 cup at a time mixing well after each addition. Knead 3 to 4 minutes, adding more flour if necessary to make a very stiff dough. Pat or roll to 1/2 inch thickness and cut into bone shapes. Place on a greased baking sheet and bake at 325 degrees for 50 minutes. Allow to cool and dry out until hard. Makes approximately 1 1/4 pounds. Costs approximately $.25 per pound. Nikki Oliver From: Dorothy Flatman Read: Yes Replied: No MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Wheat Germ Dog Biscuits Categories: Pet food, Homemade, Treats, Dogs Yield: 1 Batch 3 c Flour, whole wheat or Flour, rye 1/2 c Wheat germ, plain 6 tb Margarine 1/4 c Molasses 1 c Milk, evaporated 1 c -water Combine first three ingredients. Then mix in the rest. Dough will be stiff. Chill for a half hour. Roll rounded teaspoonfuls into balls. Flatten, place on greased cookie sheet, bake one hour at 300 degrees. San Jose Mercury News 5/9/94 Deborah Lawson for the Philadelphia Inquirer Shared by Dorothy Hair 6/94 From: Dorothy Hair Date: 26 Jun 94 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Helen's Dog Biscuits Categories: Pets Yield: 30 Servings MMMMM-----------------------HELEN PEAGRAM---------------------------- 3 c Whole wheat flour 1/2 c Soy flour 2 1/2 c Rolled oats 1/2 c Wheat germ 1/2 c Powdered milk 1/2 c Bacon grease 2 tb Codliver oil 1 Eggs 1 1/2 c Beef or chicken broth Combine all ingredients into a sticky dough. Drop by tablespoonfuls onto ungreased cookie sheet and bake at 325'F. for 50 minutes. Cool on rack and store in plastic bag. Makes about 30. From: Helen Peagram ~-- MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Peanut Butter Dog Biscuits Categories: Misc.stuff, Nets Yield: 30 Servings 3 c Whole wheat flour 1/2 c Rolled oats 2 ts Baking powder 1 1/2 c Milk 1 1/4 c Peanut butter 1 tb Molasses Preheat oven to 350 F. Combine flour, oats and baking powder in a large bowl. Mix the milk, peanut butter and molasses until smooth, add to dry ingredients. Knead dough with hands, it will be stiff. Roll out to 1/4" thick and cut into shapes. Bake for 20 min. or until lightly browned. Turn off oven and leave in oven until cool. Store in airtight container. Posted by Jr Byers 3-96 MMMMM EARTHQUAKE CAKE given to me by a friend a number of years ago) Sprinkle 1 cup broken pecan pieces, 1 cup canned (chopped or shredded) coconut in bottom of a 9x13x2 well greased pan. Prepare: 1 box German Chocolate cake mix... according to directions on box and pour over the nuts and coconut. Melt in saucepan: 1 stick margarine, 1 (8 oz.) pkg. cream cheese. Remove from heat and stir in powdered sugar, 1 box (1 pound). Mix well and spoon over cake batter, which is already in the pan. Do not mix, just drop by spoonfuls. Bake at 350 degrees for 45 minutes or till done. Cut into squares to serve. This is a very delicious cake and everyone to whom I've served it just had to have the recipe. Mary Walter walterm@vnet.net rf4rpFrom: Amelia mailto:tesslouise@letterboxes.org Here's another warm-weather favorite. It tastes like deli macaroni salad, without that plastic aftertaste. Easy Macaroni Salad (from "The Back of the Box Gourmet") 1 cup mayonnaise 2 tablespoons vinegar 1 tablespoon prepared mustard 1 teaspoon sugar 1 teaspoon salt 1/4 teaspoon pepper 8 ounce elbow macaroni, cooked and drained 1 cup sliced celery 1 cup chopped green or sweet red pepper 1/4 cup chopped onion In large bowl stir real mayonnaise, vinegar, mustard, sugar, salt and pepper until smooth. Add macaroni, celery, green pepper and onion; toss to coat well. Cover; refrigerate at least 2 hours to blend flavors. Makes 5 cups. wwrecipesEdamame Edamame is the Japanese term for green soybeans cooked and served in the pods, like peanuts in the shell, as a snack. The first mention of soybeans was before the 7th century BC in China's classic, the Shijing, where it was called shu. Its appearance in Japan is recorded at different times, 975 AD and 1279 AD, but its first use was medicinal. Soybeans were used as cures for bodily pain, stomach ailments, and purifying the blood. Simply Tim: FRIDAY FOOD THING EGG POPPERS One of the neat things about having friends come to visit is the endless parade of great food. This is especially true when THEY cook it. So it was with my holiday guests. Penny was busy making deviled eggs; Grace was putting together a potato salad to die for. I was slurping down crackers slathered in fresh Maryland crab dip. "Hey, Tim. You ever have a hard-boiled egg popper?" asked John. No, I hadn't, but it certainly sounded interesting. I watched him cut an egg in half, carefully scooping out the semi-spherical yolk. Into the egg white hollow he poured a half a teaspoon or so of virgin olive oil, a shake of balsamic vinegar, a dash of salt, and a healthy sprinkle of Cayenne pepper. Then he floated the half-yolk in the center of the egg and handed it to me. "Your first egg popper," he exclaimed as I plopped the whole thing in my mouth and chomped down. The sudden squish of olive oil and crisp balsamic vinegar was out of this world. It was definitely not my last egg popper. Give it a try. To reach Tim: simpl-@starband.net Be sure to use the story title as the subject. Eggplant Sandwich with Black Olive Pesto Recipe courtesy The Cookworks Show: Cookworks Episode: Vegetarian Delight See this recipe on air Monday Aug. 18 at 12:00 PM ET/PT. Recipe Summary Prep Time: 15 minutes Cook Time: 30 minutes Yield: 6 servings 1/4 cup all-purpose flour 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 medium Italian eggplant, cut lengthwise into 1/4-inch slices 1 cup olive oil 1 loaf focaccia 1 cup Black Olive Pesto, recipe follows 4 tomatoes, thinly sliced 2 roasted red peppers, peeled and seeded 1 1/2 cups grated Asiago Special equipment: food processor and pastry brush Preheat the oven to 350 degrees F. Combine the flour, salt, and pepper. Coat each eggplant slice with the seasoned flour. In a large skillet heat 1/4 cup of the olive oil over medium-high heat and fry the eggplant slices until golden brown on both sides, adding more oil as needed. Remove the eggplant from the skillet and blot lightly on paper towels. Cut the focaccia in 1/2 horizontally and spread the Black Olive Pesto on the inside of both halves. Arrange the eggplant slices on 1 half of the focaccia. Layer the tomatoes and roasted peppers on top and sprinkle with cheese. Cover with the other half of the focaccia, pressing firmly to join. Cut the sandwich in 2 pieces. Brush each side of the focaccia with olive oil. Heat a large skillet over medium-high heat and grill both sides until golden and crispy. Place the sandwiches on a baking sheet and place in the oven for 10 minutes or until the cheese is melted and gooey. Cut each sandwich into 3 and serve warm. Black Olive Pesto: 1 cup black olives, pitted 1/2 cup grated Parmesan 2 tablespoons olive oil 1 teaspoon minced garlic In a food processor puree the olives, Parmesan, olive oil, and garlic until smooth. Can be stored in the refrigerator for several weeks in an air tight container. Yield: 1 cup Preparation Time: 15 minutes gaalsgal@juno.com Reply-to: WhatsForDinnerTonite@yahoogroups.com To: WhatsForDinnerTonite@yahoogroups.com Sent from the Internet (Details) For Memorial Day, we tried ribs since they were $1.17 a pound. My husband likes food hot and I received this from another list. They were hot but more as a hint since we had 5 pounds. It was excellent .. even thought I had to tell the husband that the ribs were on fire (that's how we knew it was barbecue). We had a cucumber, onion, and vinegar salad and lots of raw veggies with the ribs. Fiery Hot Country Ribs 4 pounds (1.8 kg) country-style pork ribs Sauce: 1 small onion, chopped 1 clove garlic, minced 1 T (15 ml) cooking oil 1 (14 oz/392 g) bottle catsup (1-1/2 cups/360 ml) 1/3 cup (80 ml) vinegar 1/4 cup (60 ml) molasses 1 T (15 ml) bottled hot pepper sauce 2 teaspoons (10 ml) ground red pepper (cayenne) 1 teaspoon (5 ml) chili powder 1/2 teaspoon (2.5 ml) salt 1/2 teaspoon (2.5 ml) dry mustard In a large saucepan or Dutch oven cook ribs, covered, in enough boiling salted water to cover for 45 to 60 minutes or till ribs are tender; drain well. Meanwhile, for sauce, in a medium saucepan cook onion and garlic in hot cooking oil till the onion is tender but not brown. Stir in catsup, vinegar, molasses, bottled hot pepper sauce, ground red pepper, chili powder, salt and dry mustard. Bring the mixture to boiling; reduce heat. Simmer, uncovered, for 15 minutes, stirring occasionally. Grill ribs over SLOW coals for 45 minutes, turning every 5 minutes. Brush with sauce frequently. If desired, heat any remaining sauce and serve with ribs. Makes 6 servings. From: Irene mailto:rfdicaprio@snet.net It's Irene in Connecticut again. "Desserts" is one of my favorite themes - and this is one of my favorite desserts. Although I have submitted this recipe before, this pie's sublimely tart and sweet taste deserves to be shared with newer Recitopians. The recipe, which came from a restaurant in Key West, Florida, is light, fluffy, a beautiful pale yellow color - and incredibly delicious. If you don't have real Key limes or the bottled juice you can duplicate the flavor by using a mixture of half lemon juice/half lime juice. Whatever you do, to keep it authentic - absolutely NO green food coloring! Chef, you should be able to get your fill of Key lime pie once you move to south Florida - lucky you! FLORIDA KEY LIME PIE Crust: 1 cup graham cracker crumbs 3 tablespoons white sugar 5 tablespoons butter, melted Filling: 1/2 cup key lime juice (or use fresh squeezed lemon & lime, 1/4 cup each) 2 eggs, separated 1 egg, whole 1 pinch salt 1 pinch cream of tartar 1 (14 oz.) can sweetened condensed milk Garnish: 1 cup heavy whipping cream, prepared with small amount of confectioners sugar 1 lime, sliced Preheat oven to 325F. Mix graham cracker crumbs with sugar and melted butter. Press into 9" pie plate and bake for 5 minutes. Remove from oven and let cool. If using bottled key lime juice, measure 1/2 cup of juice. If using fresh fruit, into a measuring cup, squeeze lemons and lime to get 1/4 cup of juice from each. Separate 2 eggs, placing the two egg whites into a mixing bowl. Reserve the yolks in another bowl. To the yolks, add one whole egg, 1/2 cup juice and sweetened condensed milk. Mix well. With clean mixer blades, beat the egg whites until stiff, but not dry, adding cream of tartar after about 20 seconds. Fold whites into filling mixture. Pour filling into partially baked crust. Bake in preheated 325F oven for 10-15 minutes or until set. Let cool at room temperature, then freeze 4 hours to overnight. Just before serving, whip cream to form stiff peaks. Serve decorated with whipped cream and lime slices. wwrecipesFresh Corn Salad Copyright 1999, The Barefoot Contessa Cookbook, All rights reserved Show: Barefoot Contessa Episode: All American Recipe Summary Prep Time: 10 minutes Cook Time: 3 minutes Yield: 4 to 6 servings 5 ears of corn, shucked 1/2 cup small-diced red onion (1 small onion) 3 tablespoons cider vinegar 3 tablespoons good olive oil 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup julienned fresh basil leaves In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob. Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature. * Exported from MasterCook * Frosted Strawberry Squares Recipe By : Real Food for Real People Serving Size : 12 Preparation Time :0:00 Categories : Desserts Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Flour -- sifted 1/4 cup Brown Sugar 1/2 cup Walnuts -- chopped 1/2 cup Butter -- melted 2 Egg Whites 1 cup Sugar 2 tablespoons Lemon Juice 2 cups Strawberries -- sliced 1 cup Whipped Topping Mix flour, brown sugar, walnuts and butter, and put in a 9 x 13 inch pan. Stir every 5 minutes while baking in a 350 degree F oven for 20 minutes. Take out 1/3 of the mixture. Press the remainder in the pan. Combine egg whites, sugar, lemon juice and strawberries in a bowl. Beat at high speed for 10 minutes. Fold in whipped topping and add reserved crumbs to top. Freeze for 6 hours or overnight. Cut in squares and serve. Note: A 10 ounce package of frozen strawberries (thawed) may also be used- just reduce sugar to 2/3 cup if using frozen berries. Source: "Yesterday's Today's Tomorrow's Cooking, Berea Lutheran Church, Chappell NE 1887-1977" - - - - - - - - - - - - - - - - - - - Per serving: 244 Calories (kcal); 12g Total Fat; (44% calories from fat); 3g Protein; 32g Carbohydrate; 21mg Cholesterol; 91mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates @}~~>~~>~~~~~ *Note: Please forward this recipe post to as many people as you like. All I ask is that you forward the entire message, and that you encourage the recipient to subscribe. Thank you so much! Kaylin frozen cappuccino pie Cool down on a hot night with our refreshing frozen pie! So tasty, it's worth the occasional splurge. 8 oz light cream cheese, softened 21 Tbsp fat-free sweetened condensed milk, equal to 14 oz can 6 Tbsp lite chocolate syrup 1 Tbsp decaffeinated instant coffee 1 Tbsp water, hot 1 1/2 cup lite whipped topping 6 oz Ready Crust Hershey's Chocolate Ready Pie Crust Beat cream cheese with an electric mixer on medium speed until fluffy, about 3 minutes. Add condensed milk and 4 tablespoons of chocolate syrup; beat on low speed until well blended. In a separate bowl, dissolve coffee powder in hot water; stir into cream cheese mixture. Fold in whipped topping, pour mixture into crust, cover and freeze overnight. For best results, let pie stand in the refrigerator for about 15 minutes before serving. Then drizzle with remaining 2 tablespoons chocolate syrup before slicing into 10 pieces. POINTS Serves | 10 POINTS per serving | 6 About our recipes: Click here to read about how Weight Watchers recipes are developed. frozen treats Date: 6/23/2003 5:48:27 PM Central Daylight Time From: mommieaine@hotmail.com Reply-to: 4on4@yahoogroups.com To: 4on4@yahoogroups.com Sent from the Internet (Details) I was "out" all weekend & just saw some of the posts - thought I'd share some of our favorites. I have 3 active girls in the hot, humid East Texas climate, so I keep frozen treats on hand all the time. :) Aine 100% White grape juice - just poured straight from the bottle into the molds & freeze. Hold upside down in warm water & lightly pull on stick - will come out easy. OR frozen grape juice from freezer section: We make grape Popsicles by adding 2/3 of the water called for to liquefy and then put it in a Popsicle form with wooden handles. i.e.: 2 cans of water instead of 3. Can be made with any frozen juice. The 2 cans instead of three makes a more flavorful pop. Chocolate Fudgesicles Makes 8 servings 1 (3 oz) pkg instant chocolate pudding 1/2 c white sugar 3 c milk Prepare chocolate pudding as directed on package. In a mixing bowl, combine pudding, sugar, and milk. Pour mixture into small plastic cups (if you do not have popsicle molds) and freeze. When the popsicles have set, place a popsicle stick into them if you are using plastic cups. freeze another 4 hours, or overnight. Serve when frozen. OR From Scratch Fudgesicles Makes 6-8 popsicles. 1/2 c sugar 2 TBSP cornstarch 3 TBSP cocoa 2/3 c dry milk 2 c water 1 tsp vanilla Whisk together sugar, cornstarch, cocoa and dry milk. Add water. Whisk until smooth. Cook over low heat until thickened, whisking often. When thickened, remove from heat and add vanilla. Let cool a few minutes and then pour into popsicle molds or small paper cups. Freeze until partially frozen and then insert plastic spoons, if using paper cups. Pudding Pops 1 small box instant pudding 2 c. cold milk 1 c. Cool Whip Prepare any flavor pudding according to package instructions. Chill for 10 minutes. STir in Cool Whip. Pour into molds and freeze. Popsicles: 1 pkg. Kool-Aid 3/4 c. sugar 2 c. cold water 1 pkg. jello 2 c. hot water Mix Kool-Aid, jello, sugar and hot water. Add cold water and pour into molds. Freeze. Makes approx. 20 Dreamsicles: 1 pkg. orange jello 3/4 c. sugar 2 Tbsp. lemon juice 1/2 c. boiling water 2 c. milk Mix ingredients together and pout into molds and freeze. Makes 12. Root Beer Popsicles: You'll need: 1 can of root beer, vanilla ice cream, ½ cup of milk, 1 ice cube tray or similar container. Combine the root beer, milk and several scoops of ice cream into a blender and blend until creamy. Pour the mix into the ice cube tray and freeze. As the mixture hardens insert Popsicle sticks into each cube. Once frozen, separate the cubes with a butter knife and remove from container. Slushies 1 package of unsweetened Kool-Aid drink mix, any flavor 2 cups of water 1/2 - 3/4 cup sugar 4 cups ice In a blender, combine Kool-Aid, water and sugar. Blend. Add all the ice and blend. That's it! Pour into cups, add a straw and enjoy on those hot summer days. Great for Mom and Dad too. For Coca Cola, simply add one can of Coke and enough ice to cover and blend. Quick & Easy Cherry Limeade: Pour a glass of Minuete Maid's Limemade Drink (or make your own) Add cherry juice from marchino cherries to taste Mix & enjoy! Snow Cones: Buy small paper cups to place your snow cones in. Look for markdowns on partyware to keep around this summer for snow cones and other treats. You can crush the ice in your blender. Mine has a setting for this, or you can crush by hand in a clean tea towel with a rolling pin. Snow Cone Syrup You'll need: 2 cups sugar 3/4 cup water 1 package unsweetened Kool-Aid, any flavor Place the sugar and water in a medium pan and bring to a full boil. Remove from heat and stir in the Kool-Aid. Cool to room temperature, then place in the refrigerator until chilled. Pour over crushed iced. Another easy syrup: 1 pkg. (4 ounces) of sweetened flavored drink mix powder 3/4 cup hot water Mix the water and the drink mix. Cool and drizzle over crushed ice. Root Beer Sno-cones: Try this variation on the old favorite, the sno-cone. You can adjust the amounts as needed, to make more or less. 2 cups 2 cups of crushed/shaved ice 1 can root beer Just divide the crushed ice between the cups and add root beer. 4 on 4GEL PACKS In a vacuum seal bag combine 3 cups of water and 1/4 cup of rubbing alcohol. Place in a container upright and freeze. (Seal after you freeze it.) It will not freeze solid, but will create a hard slush (like a gel). Make up several different sizes use for Ice packs for arms, legs, banged knees, or toss them in your cooler to keep your drinks cold on the way to the beach. From: "Margo Messer" Grandma's Potato Salad - MY TNT, XP This is VERY tried and true - and loved by everyone to whom I've served it. If you make the potatoes and eggs the night before, it is really quick to put together in the morning. Remember the longer it sits the better the flavors meld and the yummier it is. Margo - in SW Colorado Grandma's Potato Salad 8 potatoes (preferably Yukon Gold) cooked, peeled, cubed (3/8"-1/2") 3-4 hard-boiled eggs - chopped 5-6 sweet midget pickles (blended into something like paste - or very finely chopped)* 3 heaping table serving spoons miracle whip pickle juice (enough to flavor - probably 2-3 TBSP)(from midgets pickles) 1 TBSP sugar 1 TBSP mustard 1/2 - 1 tsp celery seed 1 (2-3") onion - (blended into something like a paste - or very finely chopped)* salt - to taste (needs a LOT as potatoes eat up the salt) probably more miracle whip to adjust consistency. Combine miracle whip, pickle juice, mustard, salt, celery seed, finely chopped midget pickles, pickle juice and onions. Mix well. Put about 1/4 potatoes and 2 chopped eggs in bowl. Add all sauce and mix lightly (don't want "mashed" potatoes). Add another 1/4 potatoes and 1 chopped egg and mix lightly. Repeat 2 times. Refrigerate to blend flavors *I have a hand blender with a jar attachment and I place the chopped onions and pickles in it and blend away. Teeny chunks are ok too, but flavors blend better when smaller. **I also cook the potatoes with jackets on and the hard boiled eggs the night before. Refrigerate until you make it. pantrychallengeGrilled Cheese Bread with Sun Dried Tomatoes and Pesto--- GRILLED CHEESE BREAD WITH SUN DRIED TOMATOES AND PESTO 1 loaf Italian bread 1/2 cup unsalted butter, softened 1/4 cup sun dried tomatoes in oil, drained 2 tbs. jarred pesto (a sauce) 1 clove garlic 1/4 tsp salt 1/8 tsp black pepper 1 1/2 cups shredded Provolone Cheese Heat grill. With serrated knife, slice bread lengthwise in half, horizontally. In food processor or blender, pulse together the butter, sun dried tomatoes, pesto, garlic, salt and pepper until combined and tomatoes are chopped. Scape into bowl, stir in 1 cup shredded cheese. Grill bread, cut side down, until toasted. Spread butter mixture into cut side of each half. Sprinkle with remaining cheese. Grill bread, cut side up, over indirect heat, with grill covered, until topping is melted. Let cool slightly. With serrated knife, cut into slices. Serve Warm. Makes 8 servings. TODAY'S RECIPE __________________________________________________ Grilled Onion Salad 1/2 cup (125 ml) olive oil 3 Tbs (45 ml) Dijon-style mustard 1 Tbs (15 ml) balsamic or red wine vinegar 1 Tbs (15 ml) chopped parsley 1 Tbs (15 ml) fresh or 1 tsp (5 ml) dried tarragon Salt and freshly ground pepper to taste 3 - 4 large sweet onions such as Bermuda, Vidalia, or Walla Walla, peeled and sliced 1/2 inch (1 cm) thick Leaf lettuce for garnish Combine the olive oil, mustard, vinegar, parsley, tarragon, salt, and pepper in a small bowl. Place the onion slices on a grill over a moderate fire and baste with the oil mixture. Cook until golden and tender, about 10 minutes, turning and basting several times. Serve on a bed of lettuce dressed with some of the oil mixture. Serves 4 to 6. Bon appetit from the Chef at World Wide Recipes Hi Mickey: I found this somewhere on the web. Put eggs in a crockpot cover with water, usually 4-6 cups depending on the crockpot. If I remember I add a splash of vinegar. Cook on low 3 1/2 - 4 hours. Check eggs to see if they are done to your liking. ------------------------------------------------------------------------------------------------------------------------------- Hope you like them, Christine whats for dinner toniteHomemade Marshmallow Creme Date: 7/6/2003 6:13:09 PM Central Daylight Time From: faun2@rio.com Reply-to: 4on4@yahoogroups.com To: 4on4@yahoogroups.com, always_ready@yahoogroups.com Sent from the Internet (Details) HOMEMADE MARSHMALLOW CREME 2 c. sugar 1 c. water 2 c. Karo syrup 1 c. egg whites 1/2 c. Karo syrup Cook sugar, water and Karo syrup to 240 degrees. In large bowl beat egg whites and 1/2 cup Karo until mixed. Beat by hand until light and fluffy. Slowly add hot syrup while beating. When all is mixed beat hard for 3 minutes. Add 4 teaspoon vanilla. Emily Y. faun2@rio.com http://www.craft-info.com "He brings home the bacon, I cook it!" homemade tortillas Date: 7/5/2003 11:42:06 AM Central Daylight Time From: godbless777@earthlink.net Reply-to: 4on4@yahoogroups.com Sent from the Internet (Details) Tortillas Ingredients 2 cups all purpose flour 1/4 cup vegetable shortening, cut into pieces 1/2 tsp. salt 1/2 tsp. baking powder 3/4 cup warm water Preparing Tortillas: In a bowl, blend flour, salt, baking powder and shortening until it resembles fine meal. Add water, a little at a time, to flour mixture and toss until liquid is incorporated (water amount will vary with different flour types). Form dough into a ball and kneed on a floured surface until dough is smooth and elastic. Divide, and make 12 smaller balls. Cover and let stand at least 30 minutes. Cooking Tortillas Roll each ball of dough on a floured surface to make 6 or 7 inch sized tortillas. Place on a pre-heated griddle or cast iron skillet and cook till medium golden on both sides. Stack between towels or plastic. Small amounts of butter may be used for frying if desired. Tortillas can also be grilled over a barbecue and wood burning stoves with smooth flat tops and types with round covers make excellent grilling surfaces for this recipe. $$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$44 Vegan recipe Homemade Flour Tortillas Ingredients: 2 1/2 cups flour (bread flour works best) 2 tablespoons vegetable oil 2/3 cup very warm water 1 teaspoon garlic or onion salt (whichever you prefer) Directions: Using food processer put in flour, garlic salt, oil and water and process until it gathers into a ball. Add more water or flour as needed (if it is dry more water, if too moist more flour). Form into little balls (should be about 12). Using either a tortilla maker or the bottom of a glass flatten out the dough into tortilla shape. Make thinner for thinner tortillas, thicker for thicker ones. Cook over medium to medium high heat in stick free cookware, or use tortilla maker. Delicious.Serves: 12 n %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%555 Multi-Grain Tortillas These are modern-day corn and four tortillas, updated with some flavorful specialty flour added. Amaranth flour melds exceptionally well with the flavor of corn flour. Wild amaranth grain was widely used by the Apache and norther Mexico bakers. The tortillas bake up thick and are a good substitute for bread with a calabacitas or posole stew. Makes twelve 4-inch tortillas 2 cups unbleached all-purpose flour or bread flour 1-1/2 cups blue corn masa harina para tortillas or harinilla 1/4 cup whole wheat pastry flour 1/4 cup amaranth flour or mesquite flour 4 teaspoons baking powder 1/2 teaspoon salt 1-1/2 cups warm water 1/4 cup (1/2 stick) cold butter, cut into pieces 1) In a medium mixing bowl using your hands or a wooden spoon or in the bowl of a heavy-duty electric mixer fitted with the paddle attachment, combine the unbleached flour, the blue cornmeal, the whole wheat and amaranth flours, baking powder, and salt. Cut in the butter until crumbly, using a fork or pastry blender if making by hand. Gradually add the hot water to the flour mixture, stirring just until the dough sticks together, clears the sides of the bowl, and a soft firm ball is formed, adding a tablespoon of water at a time if the dough seems too dry. Cover the dough with plastic wrap and let rest for 45 minutes. 2) To shape the tortillas, divide the dough into 12 equal portions. Shape each into a ball and place on a baking sheet or marble slab. Drape each ball around your forefinger, making a depression on the underside, which makes a mushroom shape and creates an air bubble to help it roll out into an even round. On a very lightly floured work surface, flatten the ball with your palm. (The flattened balls can rest on a greased baking sheet, covered tightly, for 30 minutes longer, if necessary.) Place one of the portions of the dough between 2 pieces of plastic wrap or wax paper. Press in a tortilla press, turning at regular intervals, until the desired thickness. Or roll out with a rolling pin to a 4-inch round, 1/4 inch thick. Stack between layers of plastic wrap to prevent drying out while pressing out the remaining dough. Bake as soon as possible. 3) To bake the tortillas, heat a large ungreased heavy cast-iron skillet or comeal over medium-high heat until a drop of water dances across the surface. Place the tortillas, one at a time, in the pan, and bake for about 2-1/2 minutes. When the dough looks dry and brown spots are formed, turn over to the other side and bake for 2 to 3 minutes. Keep flipping back and forth until the tortilla is soft, not crisp; it will puff up to l/2 inch thick. It is very easy to overbake, so pay close attention to the timing. Remove each tortilla to a clean towel. Cover until serving. $$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$44 Boise's New Mexican Historical Cookbook NAVAJO TORTILLAS New Mexican Traditional Reservation Recipes This simple flat bread is best when served hot and fresh. It may be eaten plain with soup or stew, but it may be eaten as a desert with honey. 3 cups flour 1 1/2 teaspoons baking powder 1 teaspoon salt 1 3/4 cup warm water Mix together flour, baking powder, and salt. Start by adding approximately 1 cup of water, then more to make a soft dough (not sticky). Knead until smooth. Divide into sixths, then roll out each one and flatten to about 1/8 inch. Tortillas are traditionally cooked on a grate over an open fire (and are much tastier that way), but they may also be cooked on an ungreased iron skillet. Cook each side until brown. Note: some prefer using unbleached flour. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%5555 Puffy Tacos INGREDIENTS: 2 cups fresh masa OR instant corn flour (Maseca or Quaker masa harina) 1 1/3 cups warm water (if using instant masa) 1/4 cup lard 2 tablespoons baking powder 2 tablespoons Bolners fajita seasoning tortilla press comal or flat griddle heated to 375 degrees hot oil (375) for frying DIRECTIONS: Mix the fresh masa or masa harina corn flour with the baking powder and fajita seasoning Add the warm water to form a soft dough. Work in the ‘warmed’ lard. To warm the lard, microwave 10 seconds at a time until it is soft but not melted. If the mixture seems too crumbly, add more water a little at a time. If the dough sticks to your hand, it is too wet and you will need to add a little more masa. When the dough feels ‘just right’- not too wet and not too crumbly, then put into a plastic bag, seal, and let stand, for 20 minutes. Pinch off a piece of the dough about 1 1/2 inches and form into a smooth ball with the palms of your hands. Keep the remaining dough in the plastic bag to prevent from drying out. Open the tortilla press and lay a piece of plastic wrap or sandwich bag on the bottom half. Next, place a single ball of dough on the plastic in the center and place another piece of plastic wrap (or sandwich bag) on top of the ball and flatten slightly with your hand. Close the press firmly, then open. Dampen your hands with a little water and peel the topbag off the tortilla, then lift the bottom plastic bag up with the tortilla still on it. Transfer the tortilla, dough side down, to your dampened hand. With your free hand, carefully peel the bag off the dough. Place the tortilla that is approximately 1/8 inch thick carefully onto the hot comal and let cook for 20-30 seconds. Turn over and cook for another 20-30 seconds. With a spatula, remove from the comal and gently place in the hot oil. Let fry for about 20 -30 seconds, then with a metal spatula or slotted spoon gently flip the flat tortilla over in the hot oil. Using a pair of metal tongs or the back of a large metal slotted spoon, place in the middle and gently push down to form a 'V' with the ortilla. Let fry for a about 1 inute, but not until completely crisp. Remove and drain on paper towels. Fill with your favorites including refried beans, chicken or beef, lettuce, tomato, onion and grated cheese. Top with your favorite salsa. $$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$$ Sonoran Flour Tortillas 2 C Bread Flour ( 1 t Kosher Salt 3 T plus 1 t Lard 3/4 to 1 Cup Warm Water Mix dry ingredients and cut in Lard with pastry cutter until well distributed. Add water a little at time until dough forms (not sticky) maybe less than 1 cup . Form a ball and knead 3 to 4 minutes. Form ball and let rest 15 minutes in air tight plastic bag. Cut ball into 8 equal parts, roll into balls and return to plastic bag. Let rest 45 minutes. Place a flattened ball in the tortilla press. Should make a 5 inch disk (it pulls back at least an inch in a 6 inch press) Move to a flat surface to stretch into a 9 inch tortilla. Dough should be very stretchy, be careful not to overwork. You will have only one chance to form the tortilla. I used a 13" Glazed Columbian Tile. Pat the 5 inch disk formed by the press so it sticks to the flat surface. Grab an edge, pull from the center and stick back down on the surface. Continue to rotate around the circle pull and stick, pull and stick. The tortilla should be an even thickness somewhat transparent and have a diameter of approximatley 9 inches. Place a 9 inch bowl upside down on the tortilla and cut a perfect circle. A large dry cast iron skillet should be preheated at low to meduim heat. you may have to experiment with the heat.) Lift an edge of the tortilla and quickly move to the heated pan. If tortilla sticks to dry pan it's not hot enough. With a dry towel in your hand to press out the bubbles, cook 15-20 seconds on each side. Goal is cooked dough with brown spots. Some techniques call for cooking another 10 seconds on first side. Remove from pan and place under damp towel. Repeat process until all 8 are cooked. Let cool under damp towel and place in airtight gallon freezer bag. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%55 for kids >From Lynn Fredericks, author:Cooking Time is Family Time Mexican Tortillas with Black Beans and Salsa Fresca This is a recipe I learned from a Mexican mom who came to P.S. 61 to demonstrate the preparation of homemade corn tortillas. It seemed miraculous to the children and me that the fine yellow masa four mixed with just a bit of water would, within a few seconds, be transformed into yummy tortillas to fill with whatever we chose. The only tricky part about making tortillas is to be sure to get the consistency of the dough just right. It will just take practice, trial and error. Mas harina flour is inexpensive just as wheat flour. It is available in Latin markets or, since blue corn masa is increasingly available in health and specialty stores, you can buy blue corn masa - they make wonderful tortillas. Masa flour is not the same as cornmeal; cornmeal is not ground finely enough for tortillas. .... Makes 8 tortillas For the Tortillas: One and one-half cup and two tablespoons water 1 cup masa harina For the Beans: One-quarter cup olive oil 2 cans black beans, drained 2 teaspoons dry epazote or oregano Kosher salt to taste For the Salsa Fresca: 2 tomatoes, diced One-third bunch scallions 1 small bunch cilantro, minced Kosher salt to taste Garnish: Shredded lettuce and grated Monterey Jack cheese (optional) Equipment: Tortilla press or plastic wrap covering a cutting board and a bottom of a large and heavy pot wrapped in plastic wrap To make the tortillas: 1. Have children place masa and the one and one-half water in a mixing bowl. Mix well, adding 1 tablespoon more water as needed until mixture forms a dough. Now have the children divide the dough into 8 equal little balls. This offers a great math lesson in fractions. Start out with the dough in one large ball. Next help kids to cut it in half, then cut the halves in one half and so forth until you have 8 equal pieces. Now let the kids roll each piece into a ball. Press each ball into the tortilla maker between sheets of plastic (or place ball on covered board and press down with bottom of covered pot). Cover the remaining dough to keep moist. Continue this process until all 8 tortillas are made, lining them up individually on a cutting board or counter. 2. Heat a large skillet - cast iron if possible. Gently remove one tortilla at a time and cook in the ungreased skillet for about 20 seconds on each side - do this three times. Cover finished tortillas to keep them warm. To make the filling: In a medium-sized saucepan, place the oil and heat over medium-high heat. Let the children help you open the cans of beans, with parents removing the sharp lids. Let kids pour the beans (do not drain) directly from the can into the pot with oil. Add seasonings. If you don't have epazote (an herb which is available dried in Latino groceries) use dried oregano. Cook until soft, gently mashing the beans with a wooden spoon. To make the salsa fresca: 1. Have older children help dice tomatoes and chop the scallions with supervision. Meanwhile, have little ones pluck the cilantro leaves from their stems and tear the leaves into tiny pieces, discarding stems. 2. Next have kids combine tomatoes, scallions and cilantro in a mixing bowl and combine thoroughly. Season to taste with kosher salt. To serve: Have each family member spoon some beans inside their tortilla, top with shredded lettuce, salsa fresca and even some grated cheese, if they so desire. Honey Bran Muffins Makes a dozen 1 1/4 cups whole wheat pastry flour (available in health food stores) 1/2 cup oatmeal 1 cup oat bran 1/4 cup honey 1 teaspoon baking powder 1 teaspoon baking soda 3/4 teaspoon ground cinnamon 1/4 teaspoon nutmeg 2 slightly beaten eggs 2/3 cup buttermilk 1/2 cup raisins 1/4 cup oil Spray muffin pan with vegetable cooking spray or line with paper baking cups. Stir together all dry ingredients. Combine eggs, buttermilk, honey and oil. Add egg mixture to flour mixture; stir until moistened. Fold in raisins. Fill muffin pan 2/3 full. Bake in a 400 degrees oven for 15-20 minutes. Per Serving: 165 Calories; 6g Fat (31.2% calories from fat); 4g Protein; 26g Carbohydrate; 4g Dietary Fiber; 31mg Cholesterol; 168mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates. ^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^**^*^*^*^*^*^* manicwife@aol.comhot pockets Grocery Budget Date: 6/1/2003 6:40:52 PM Central Daylight Time From: jodindiand@yahoo.com Reply-to: Budget101_@yahoogroups.com To: Budget101_@yahoogroups.com Sent from the Internet (Details) --- In Budget101_@yahoogroups.com, irishrose112599@a... wrote: > Jodi, > those are all awesome ideas, thank you for sharing, but like someone else > asked can you post recipes for the stuff. > > Here is a recipe I used for my hot pocket crust, and the leftover i make into pizza... my family gives it a 4 star out of 5...if I find one I like better I will post it. Just to let everyone know I did just start this budget stuff a couple of months ago... but I am doing pretty good at it, last month I was under my $200.00 goal on foods, this month I will try to do better...any way the recipe is: 2 tbsp. baking yeast (or 2 packets) 2 tsp. sugar-or honey (I used sugar) 4 tbsp. oil 2 cups warm water 6 cups flour- up to 7 1. combine first three ingredients in a huge bowl. sprinkle all of the warm water (needs to be a bit hot so yeast will activate, not lukewarm.) 2. let mixture foam for at least 5 min. 3. mix in most of the flour (i mix in the first 5 cups, then add a little at a time until it is the right consistency, not too stiff.) knead for a few minutes until elastic. 4. let the dough rest for 10 min. you can use it immediately or let it rise till double (45-60 min) punch down, rise again for 30 min. like other yeast dough recipes. (I let it double never tryed the 10 min. because while its rising i make the stuffing... 5. oil a cookie sheet or pizzapan roll out dough... Now to make hot pockets, roll out dough and cut in squares, according to the size you want...then put filling on one half, fold dough over and pinch together all the way around. I brush them with egg to give a nice shiny golden brown finish... then bake at 425* for about 15-20 min or until golden brown. as for the stuffing i dont have a recipe for that i just whip up some chicken pot pie filling....using chicken, onions celery, potatoes, and cream of chicken soup, cheddar cheese, cook it all up and use that as a stuffing... or try using some dinty more beef stew...or make your own and use that... you can also do ham and cheese, or even breakfast ones, using eggs, ham, cheese, bacon ....what ever you want they all turn out great...and they are great to pack in lunches...where there is a microwave available. when ever i make these i have leftover dough that i roll out flat put on some of my favorite pizza sauce, add cheese and what ever toppings you want you can make a big pizza or easy to grab little ones... this dough can also be used to make calzones, pigs in blankets, soft pretzels, cinnamon rolls, you name it... hope this helps, and hope you enjoy. jodi Italian Pasta and Bean Salad 1 lb. bow tie pasta (farfalle) 1 pkg. dry Italian dressing (prepare according to package directions, I always use balsamic for the vinegar portion)** 1 can (15-16 oz.) black beans, drained & rinsed 1 can (15-16 oz.) chick peas, drained & rinsed (can use less; save the rest to add to a green salad) 1 small jar (4-6 oz.) roasted peppers, drained and patted dry (optional) 12 oz. grape tomatoes, cut into quarters OR 2 medium tomatoes, seeded & diced 1 small can sliced olives, drained 3 scallions, sliced fresh parsley, chopped 3 oz. cheese, cut into small cubes (I use sharp provolone or cheddar) 2 oz. pepperoni, cut into small dice (optional) grated parmesan or Romano cheese, to taste ground black pepper Prepare the bow ties in boiling water until al dente. Drain pasta and add small amount of prepared Italian dressing to prevent pasta from sticking. Let cool. Add the black beans, chick peas, roasted peppers, tomatoes,olives, fresh parsley, and scallions. Add freshly ground black pepper to taste. Stir in cubes of cheese and pepperoni (optional) and mix well. Add remaining Italian dressing and mix. Add grated cheese to taste. Serve chilled. Will keep several days in the refrigerator. ** from "scratch" salad dressing variation: 1/2 cup olive oil 3 Tbs. balsamic wine vinegar or red wine vinegar 3/4 tsp. Italian seasoning 1/4 tsp. dry mustard 1/4 tsp. sugar salt and pepper, to taste 1 clove garlic, crushed In blender, combine ingredients. Set dressing aside before adding, as described above. From: Irene mailto:rfdicaprio@snet.net Hi, It's Irene from Connecticut. This is a tried and true recipe that has been almost completely changed and improved from its original source. It has evolved over time to suit my family's and friends' tastes. I tend to make it several times over the course of the summer because it gets requested about that often. It has become a standard at our annual trips with friends to Tanglewood, the summer home of the Boston Symphony Orchestra, located in the beautiful Berkshire Hills of western Massachusetts. wwrecipes Keljeankok [3:52 PM]: hi micket Keljeankok [3:52 PM]: mickey Starcademy [3:57 PM]: hi there Keljeankok [3:58 PM]: how are you Starcademy [3:58 PM]: pretty good. we are just being lazy today. how are you? Keljeankok [3:58 PM]: my legs are still very red Keljeankok [3:58 PM]: kinda soar still Keljeankok [3:58 PM]: its been 5 days too Keljeankok [3:59 PM]: at least im not peeling too bad Keljeankok [3:59 PM]: just my nose a little Keljeankok [3:59 PM]: so tanner is planning on coming to whitewater in SPring huh Starcademy [3:59 PM]: that's a long time! we have to get you some spf 50 sunblock Keljeankok [3:59 PM]: yeah Starcademy [3:59 PM]: I think he is Keljeankok [4:00 PM]: i called for him, they said that because he is homeschooled he doesn;t need a GED but he has to take the ACTs Keljeankok [4:00 PM]: so i set him up kinda so he just had to finish filling it out online which he is half way done already Keljeankok [4:00 PM]: hes going to take the ACTs oct 25th Keljeankok [4:00 PM]: i dont think he will have a problem at all getting in Starcademy [4:00 PM]: oh that's cool. Starcademy [4:00 PM]: thanks Keljeankok [4:00 PM]: act's are super hard though Keljeankok [4:01 PM]: but hes smart....he should have no problem Starcademy [4:01 PM]: I thought they were. is it something he can study for? Keljeankok [4:01 PM]: did you see your HUGE can of olives? Keljeankok [4:01 PM]: they will send him a packet to study Keljeankok [4:01 PM]: if he does good in the math part which im sure that he will. He can pass out of certain math classes so he wont have to take them Starcademy [4:02 PM]: yes, I did. thank you! thank your parents, too please Keljeankok [4:02 PM]: i looked online for what classes are offered also for him, a couple he can take online so he will be able to stay at home at work Keljeankok [4:02 PM]: k Starcademy [4:02 PM]: he mentioned that Keljeankok [4:03 PM]: yeah Keljeankok [4:03 PM]: its just weird how i will graduate then he will start school ;) Keljeankok [4:03 PM]: but i wanted to stay around whitewater area anyways so it works out good Starcademy [4:03 PM]: lol - that is weird Starcademy [4:03 PM]: brb* Exported from MasterCook * Macaroni Salad Supreme Recipe By : Real Food for Real People Serving Size : 12 Preparation Time :0:00 Categories : Pasta Salads Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces Macaroni, cooked, spiral 2 ounces Fettucine -- cooked 2 Eggs, hard-boiled 1 medium Tomato -- diced 4 ounces Black Olives -- sliced 1 small Onion -- chopped 1/2 cup Sweet Pickles -- chopped 8 ounces Cheddar Cheese -- shredded 1 dash Cumin Dressing: 1/4 cup Balsamic Vinegar 1/4 cup Olive Oil 1/2 cup Mayonnaise Cook macaroni according to package directions. Drain, and while still warm add enough dressing to coat. Add pickles, onions, olives, tomato, and cheese, stirring lightly to coat. Add eggs, salt & pepper (to taste), cumin and again stir lightly. Taste and correct seasonings, if necessary. Refrigerate several hours before serving. - - - - - - - - - - - - - - - - - - - Per serving: 264 Calories (kcal); 21g Total Fat; (68% calories from fat); 8g Protein; 14g Carbohydrate; 58mg Cholesterol; 329mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates @}~~>~~>~~~~~ *Note: Please forward this recipe post to as many people as you like. All I ask is that you forward the entire message, and that you encourage the recipient to subscribe. Thank you so much! Kaylin This is for Marty whose son has become a vegetarian. I found this in my vegetarian cooking section but it originally came from Kwvegan Vegan. I haven't tried this but making regular marshmallows is MESSY so I would assume this would be too. Mary Benno212@Juno.com Marshmallows - Vegan Makes about 1 3/4 lbs. Put in the mixing bowl and let stand 1 hour: 3 tablespoons kosher veg gelatin (this is 3 packets of Emes Kosher Gelatin (purely veg - made from Carageenan, Locust Bean Gum, and Malto-dextrin).) 1/2 cup water In about 1/2 hour, begin to prepare a syrup. Place in a heavy pan over low heat and stir until dissolved: 2 cups sugar (I used unbleached) 3/4 cup light corn syrup 1/2 cup water 1/4 teaspoon salt When the mixture start to boil, cover it about 3 minutes to allow any crystals which have formed to be washed down from the sides of the pan. Be careful, though, not to let the mixture boil over. Continue to cook uncovered and unstirred over high heat to the firm-ball stage (244 degrees F). Overcooking makes the marshmallows tough. Remove the mixture from heat and pour slowly over the gelatin, beating constantly with an electric mixer. Continue to beat about 15 minutes after all the syrup has been added. While beating, when the mixture is thick but still smooth, add: 2 tablespoons vanilla extract. Put the mixture into an 8 x 12 in pan that has been lightly dusted with cornstarch. Dust the top with cornstarch and set aside. When it has dried for 12 hours, remove it from the pan, cut it into square with scissors dusted with cornstarch, and store the fully dusted pieces in a closed tin. Possible variations: Add coconut extract instead of vanilla. pour into pan coated with tasted coconut and roll cut pieces in toasted coconut instead of cornstarch. Use creme de menthe instead of vanilla for mint marshmallows. Use other flavors/liquers (almond extract, orange, Kahlua, etc.) instead of vanilla. Cut marshmallows into shapes and dip in melted vegan chocolate. Tint marshmallows with vegetable colors while beating the creme. Cut into holiday shapes (especially nice for spring - Easter, etc.). @}~~>~~>~~~~ @}~~>~~>~~~~ @}~~>~~>~~~~ In response to the request for goodies to send to Iraq, my mother used to make this candy at least once a month and send to my brother in Vietnam. It is very easy to ship, and one batch goes a long wayI ate bread pudding once at a friends but she would not let me watch or give me a recipe, it was a secret. I have been collecting recipes. This is one I tried, saw on the web a few different places. I used regular "fresh" bread not dried and 1/4 cup each raisins and cherries. I didn't add salt. I am just not sure how dry to make it. The recipes never say what power to cook on or what wattage the microwave is. But I liked it, hubby even ate some and like it. I didn't make a sauce to top it with but thought you might want to make it. Some pour vanilla pudding on top. I like it plain. Hope you like them, Christine Microwave Bread Pudding 2 T butter, melted 2 eggs scrambled 1 cup milk 1/3 cup sugar 1/8 tsp salt 1/4 cup dried fruit 1 T vanilla 4 or 5 slices of bread, dry or day old Melt butter, add eggs. Then add milk, sugar, salt, dried fruit and vanilla. Tear up bread in small pieces, let soak in milk until mushy about 5 minutes. Microwave uncovered for 3 minutes, stir, cook 3 minutes more. Cook until center is done. Recipe can be doubled or tripled by ingredients and time. Lemon or Bourbon Sauce: (from Microwave Magic) 1/2 cup sugar 1 Tbsp Cornstarch 3/4 Cup water 2 Tbsp Butter 2 Tbsp Lemon juice or bourbon In 4 cup glass measure, stir sugar, cornstarch, and water cook 3 minutes. Stir after each minute, then stir in butter and flavor. From: John mailto:Sdixon321@aol.com Hello Chef & Friends, john in california here again. I lied when I said I didn't have any Q. & E. recipes. I just didn't think about my "Appetizer" folder, which has many recipes that really are not appetizers, but easy to toss together for a quick service for two when I and my S.O. (significant other) don't feel like putting a big meal together. I haven't fixed this for a while, but, makes my mouth water thinking about it. Too bad I already have the Catfish breaded and ready for frying tonight. Please, forgive the word "optional" in the recipe. I've never understood this in a recipe unless the possibility of some kind of allergic reaction, and who's allergic to lettuce, tomatoes or olives? Chicken Enchiladas -- can serve 4 (prep. abt. 20 min, Cook abt. 25 min) 10 oz diced cooked Chicken or 2 (5 oz) cans premium white chicken, drained 1-1/2 cups, (6 oz) shredded cheddar Cheese. (Original recipe calls for Cheddar, but I use a Mexican Blend of Cheddar, M.-Jack, Asadero, & Queso Blanco ) 1 can (4 oz) chopped green Chili's (your fav heat, I like fresh Jalapenos & Serranos) 1 small Onion, chopped (abt. 1/4 cup) 1 can (10 oz) Enchilada Sauce (I always use "Salsa Verde", (green sauce) when I do "Chicken" enchiladas. Red sauce for Pork or Beef) 8 Corn Tortillas (I like the white corn) Shredded Lettuce (optional) Sour Cream (optional) Fresh Diced Tomatoes (optional) Diced Olives, Green Onions, etc. (optional) In a bowl, combine chicken, 1 cup of cheese, chilies & onions. In the bottom of a 3 quart rect. baking dish, spread 1/2 can of enchilada sauce; set aside. To assemble: Along one side of each tortilla, spread about 1/3 cup of chicken mixture. Roll up, jelly roll fashion. Place seam side down in sauce in baking dish. Pour remaining 1/2 can of sauce over enchiladas and sprinkle with remaining cheese. Cover, bake at 350 F. for 25 min, until hot. Top with all the "Optional's" and serve. The Recipe ***** Although this recipe requires a covered grill and lots of time, it is worth the effort. If the BBQ starts at 3 in the afternoon, start this at 10AM. Remember, left overs are great too, or, cut the ingredients down or up, depending a=on who is going to be enjoying it! Let's do it!! Missouri BBQ'd Beef Brisket ***** Preparation: 10 minutes Cook Time: 6 hours Servings: Serves 10 6-8 lbs. boneless beef brisket 3/4 cup onion, finely chopped *a good one-half to one full handful of my dry rub seasoning 1/2 cup water 2 cups A1 steak sauce 1/2 cup onion, finely chopped 2 Tbsp. butter 1 cup catsup 1 Tbsp. brown sugar 1/4 tsp. crushed red pepper * If you don't have the recipe for my dry rub seasoning, you can get it here along with 10 recipes using it. http://www.kieto.com/kdr_dry_rub.htm Or, you can use your own. Mine is really great though. Especially on this recipe. DRY RUB Trim fat from brisket to 1/4-inch. Combine 3/4-cup onion and the dry rub seasoning. Rub mixture evenly over surface of brisket. Place brisket, fat side up, in large disposable pan. Add ½-cup water. Cover pan tightly with aluminum foil. Place in center of grid over very low coals. (Single layer of coals with space in between each.) Close cover on grill and cook 5 hours, turning brisket over every 1-1/2 hours. With a baster, remove fat as it accumulates in pan. Add additional 1/2-cup water to pan, as needed. Add briquets as needed to keep coals at a very low temperature. Remove foil from pan. Remove brisket and place on grid directly over very low coals. Remove and reserve 1-cup of the pan drippings. Mix remaining pan drippings with 1-cup of the prepared steak sauce. Brush mixture over brisket. Close grill cover and continue cooking 1 hour, brushing occasionally with sauce. Meanwhile, cook 1/2-cup finely chopped onion in the butter until tender. Stir in remaining 1-cup steak sauce, reserved pan drippings, catsup, brown sugar and crushed red pepper. Simmer 10 minutes. Serve with the brisket. Man oh man, if this doesn' put a smile on your face! Wow! Buon appetito. Kieto Mr Bob's cookie? Date: 8/6/2003 3:07:58 PM Central Daylight Time From: kara@agbldrs.com Reply-to: Budget101_@yahoogroups.com To: Budget101_@yahoogroups.com Sent from the Internet (Details) Oh of course those are a family favorite, No bake cookies. I can't believe some one is selling them. No Bake Cookies 2 c sugar 6 T Cocoa (less for Milk Chocolate flavor) 1 stick butter or margarine 1/2 c milk 3/4 c peanut butter --I use crunchy 1 t vanilla 3 c quick oats Mix cocoa, sugar: add butter and milk. Boil 1 minute, remove from heat. Add peanut butter, vanilla and oats. Stir, drop by spoonfuls and cool. Kara > I bought 2 cookies that was called Mr Bob's. Seems these cookies doesn't > need oven preparation (which is good because mine broke). > > The ingridients as listed: Oats, Cocoa, Butter, Peanut Butter, Vanilla, > Salt, Sugar and Milk. Is anybody familiar with this recipe? I would really > apreciate it MYO Slimfast?? Date: 4/25/2003 11:14:24 AM Central Daylight Time From: cindysioux@yahoo.com Reply-to: Budget101_@yahoogroups.com To: Budget101_@yahoogroups.com Sent from the Internet (Details) This isn't slim fast per say but I make a smoothie in the am with 2% milk and protein powder. I purchase Soy protein Powder in bulk from our local Winco ( Cub foods) for about 2.99 a pound CHEAP!!!!. I mix it up a bit but the basic recipe I use is 1 cup milk and 2 Tbl spoons of Protein powder 1 packet of sugar substitute and a Tsp of Coca powder. I also substitute coca powder for fresh strawberries or other fruit like banana or orange juice. I also have a few Sugar free syrup. 1 C milk or powdered equivalent 2 TBL protein powder 1 packet sugar substitute 1 TSP Coca powder for about 200 calories Cindy Sue Oregon Grown and Raised Ambition is that grit in the soul which creates disenchantment with the ordinary and puts the dare into dreams.~ I made this Easter pie for Tomas to take to work. It was devoured! Spring wheat is whole, husked wheat. Make sure you cook them until they are tender! Mine were quite chewy, but the rest was so good that I sent it anyway and everyone loved it. If you can't find the wheat or don't want to mess with it, it pie would be just as good without them. Neapolitan Easter Pie Makes one 12-inch pie 4 ounces spring wheat 2 cups milk 2 tablespoons unsalted butter Pinch of salt 12 ounces whole-milk ricotta 3/4 cup sugar * Pastry Cream * Sweet Dough All-purpose flour, for work surface 1 large egg, lightly beaten, for egg wash * Recipes included below. 1. Place wheat in a medium bowl. Add enough water to cover by 2 inches. Refrigerate overnight. Drain, and transfer to a medium saucepan. Add milk,1 cup water, butter, and salt. Bring to a boil. Reduce to a simmer, and cook until tender, about 1 hour. Drain, and spread on a baking sheet. Let cool, about 30 minutes. 2. Preheat oven to 375°. In a medium bowl, stir together ricotta and sugar. Add cooled wheat, and pastry cream. Stir to combine. 3. Remove the larger piece of dough from refrigerator. On a lightly floured surface, roll into a 16-inch circle, about 1/8-inch-thick. Fit into a 12-by-2-inch cake pan. Pour filling into the crust; set aside. On a lightly floured surface, roll out remaining piece of dough, 1/8-inch-thick. Cut into 3/4-inch lattice strips. Weave the lattice strips over the filling, pinching edges to seal. Crimp edges as desired. 4. Brush top of pie evenly with egg wash. Transfer to oven, and bake, rotating halfway through, until crust is golden and filling is bubbling, 1 to 1 1/2 hours. Pastry Cream Makes about 2 1/2 cups 3 large egg yolks 1/2 cup all-purpose flour 6 tablespoons sugar 2 cups whole milk 1 vanilla bean, split and scraped Pinch of salt 1. Prepare an ice bath; set aside. In a medium bowl, whisk together egg yolks, flour, and sugar; set aside. In a medium saucepan over medium-high heat, combine milk, vanilla bean, and salt. Bring just to a boil. 2. Using a measuring cup or a ladle, slowly pour about 1 cup of the hot milk mixture into the egg-yolk mixture, whisking constantly. Pour mixture back into saucepan, and cook over low heat, stirring constantly with a wooden spoon, until thick 1 to 2 minutes. 3. Strain through a fine mesh sieve into a medium bowl set over the ice bath. Let stand, stirring occasionally, until cool. Place a piece of plastic wrap directly on the surface of the pastry cream. Transfer to refrigerator until cold, at least 1 hour, and up to overnight. Just before using, remove from refrigerator, and whisk to soften slightly. Sweet Dough Makes enough for one 12-inch lattice-topped pie 1 1/2 pounds (Just under 5 cups) all-purpose flour 2 teaspoons baking powder Pinch of salt 1 cup (2 sticks) unsalted butter, room temperature 1 cup sugar Grated zest of 1 orange 3 large eggs 1. In a medium bowl, whisk together flour, baking powder, and salt; set aside. 2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Beat in the orange zest. Add the eggs, one at a time, beating until fully incorporated after each addition. 3. Reduce speed to low, and beat in the dry ingredients. Turn the dough out onto a work surface. Divide dough, making sure one piece is slightly larger than the other. Place each piece of dough on a sheet of plastic wrap. Flatten, to form two discs. Wrap, and refrigerate at least 1 hour before using. dirtbagOnion-Mushroom Strata Ingredients: 1 1/2 cups sliced fresh mushrooms 7-8 day-old white bread slices 1 1/2 cups evaporated milk 4 eggs 1/2 tsp salt 1/4 tsp white pepper 3/4 cup thinly sliced onion 2 Tbsp butter 1 1/2 cup shredded Cheddar cheese 1/2 cup water 3 Tbsp flour Instructions: Saute mushrooms and onions in butter in medium saucepan. Trim crusts from bread; cut into quarters. Layer ingredients in 10 x 6 x 2 inch baking dish as follows: half the bread squares, half the sauteed vegetables, 1 cup cheese, remaining bread, remaining vegetables, and remaining 1/2 cup cheese. Place evaporated milk, water, eggs, flour, salt, and pepper in blender container. Cover; blend until smooth. Pour over ingredients in dish. Cover and chill several hours or overnight. Bake, uncovered, in slow oven 325 F 45-50 minutes or until knife inserted in center comes out clean. Let stand 10 minutes. Cut into squares to serve. Yield: 4 to 6 servings. rdjA message from the owner of WhatsForDinnerTonite Hi, This is Mickey here (the owner of WhatsForDinnerTonite) with a question for you. I was just cleaning up the WhatsForDinnerTonite list and noticed your email address has been bouncing since November of 2002. Do you want to stay on the list? I can send you a re-activation notice so you stop bouncing or if you are using a new email address I can delete this one. Please let me know what you'd like to do. Have a great day! MickeyPalmiers Ingredients 1 cup cold butter (no substitutions), cut up 1-3/4 cups all-purpose flour 1/2 cup sour cream 1 teaspoon grated lemon peel Sugar Directions: 1. With pastry blender or 2 knives, cut butter into flour in large bowl until mixture resembles coarse crumbs. Stir in sour cream and lemon peel until well blended. Place on waxed paper and shape into a 4-1/2-inch square. Wrap and refrigerate at least 2 hours or overnight. 2. Divide dough into quarters. Sprinkle 2 tablespoons sugar on work surface. Roll out a quarter on sugared surface, turning frequently, into a 12x5-inch rectangle (keep remaining dough refrigerated). On long edge, lightly mark center (do not cut through dough). From each short side, roll up, jelly-roll fashion, toward center, until edges just meet (like a scroll). Wrap well in waxed paper. Repeat with remaining dough, forming three more scrolls, using more sugar as needed. Wrap and freeze 20 minutes or refrigerate 2 to 3 hours. 3. Heat oven to 375 degree F. Line 2 cookie sheets with foil. Place 1/4 cup sugar on waxed paper. Cut each scroll crosswise into 1/4-inch-thick slices; dip each side into sugar. Place 2-1/2 inches apart on prepared cookie sheets. Bake 10 minutes or until edges are golden. Turn cookies with spatula and bake 2 to 3 minutes more or until both sides are golden. Immediately transfer to wire rack. Makes 80 cookies. Nutritional facts per serving calories: 40 , total fat: 2.5g , saturated fat: 1.5g , cholesterol: 7mg , sodium: 24mg , carbohydrate: 4g , protein: 0g ddjOh oh!  It's been one of those days:  you've been out running errands, you've just arrived home, and you've just remembered that company is coming for dinner tonight.  No time to run back out, and certainly no time to back out of the date!  What will you do? Grab those two cans of tuna from the pantry, and let's get busy!  Tuna?  For company?  Sure!  In fact, this dish works especially well with chunk light.  And not only that, you're going to create a gourmet dish no one will ever imagine you did in such short time.  On the side, you can serve some fresh fruit, a salad, perhaps some breadsticks or foccacia. This is one of those recipes where you play it by ear and know you won't go wrong.  The measurements are not intended to be precise.     Penne Rigate with Tuna Sauce   In a two-quart saucepan, pour enough olive oil to cover 1/2-inch deep. Chop four large cloves of fresh garlic and add to the oil.  Turn the heat on low. Add at least one tablespoon Italian seasoning, 1/2 teaspoon minced basil, 1/2 teaspoon onion salt (be sparing and do the salt to taste *after* you add the tuna), at least two teaspoons black pepper and 5-10 shakes of crushed red pepper, depending on how hot you like it.  Stir, blending well. Squeeze in the liquid from the two cans of tuna, and then add the tuna.  Stir till well-blended. Add four tablespoons butter or margarine.  Blend well. Add 8 ounces Italian spaghetti sauce, Fra Diavolo, if possible, but other kinds of sauce will work.  If you're using homemade sauce, please be sure to use Roma tomatoes.  Blend well. Cook the penne rigate in a large pot, about 8-10 minutes, till al dente.  Drain well.  Pour the sauce over the penne and blend well, or place the penne on a large serving platter and serve with the sauce on top. Sautéed green beans with garlic will make an enticing addition for this meal.  Serves four hearty eaters. Bon appetit! Till next time, Michelle   ©2003 Michelle Young Message: 21 Date: Wed, 23 Jul 2003 04:16:36 EDT From: Subject: Nick Stellino Recipes, real Italiano Here's a good buddy with his own website, his own TV show, a book, and a fine mastery of Italian cooking. What's not to love. The file is long, because for completeness, I have included his stocks, tomato sauce, even his dinner rolls. Don't hate me for the long file. If you try his cuisine, you'll thank us both for sure. It's a shame he's such a local phenom, he deserves to be up there with Emeril and Mario. --------------------------- PENNE WITH PISTACHIOS, ASPARAGUS, AND CREAM (PENNE AI PISTACCI, ASPARAGI, E PANNA) pg. 81 Mangia Pasta SERVES 4 TO 6 Perugia is a city of learning with its universities and the regional center of Umbria. One reaches it by winding one's way up a hilltop where a breathtaking view of the Tiber valley awaits. The Etruscan, medieval, Renaissance, and modern elements of the city all meld together to create a fascinating history of architecture. The food is fascinating, too. This is black truffle and spit-roasted porchetta (pork) country, and when it comes to pasta, the Umbrians combine it with what nature provides: An abundance of wild fennel and wild asparagus. This dish made by master teacher Mario Ragni is one of my favorites. 1/3 cup whole shelled natural pistachio nuts 2 cups water 2 teaspoons fine sea salt 1 pound thin asparagus, washed, woody ends removed, and stalks cut into thirds ¼ cup (½ stick) unsalted butter 1 large clove garlic, peeled and cut in half lengthwise ¼ teaspoon ground white pepper 1/3 cup dry white wine 1 cup Half & Half ¼ cup heavy cream 1 pound penne ½ cup freshly grated Parmigiano-Reggiano cheese Preheat oven to 350ºF. Spread the nuts on an aluminum pie plate and toast them in the oven for 5 to 7 minutes, watching carefully so they do not burn. Transfer the nuts to a cutting board, mince them, and set aside. Bring the water to boil in a pot. Add ½ half teaspoon of the salt and the asparagus. Cook, uncovered, over medium-high heat just until a knife tip is easily inserted into the asparagus, about 3 minutes. Drain and set aside. In a sauté pan, melt the butter over medium heat. Add the garlic and press on it with a wooden spoon to release its flavor. When the garlic starts to brown around the edges, remove and discard it. Add the asparagus and white pepper, raise the heat to high, and pour in the wine. Stir the mixture carefully for about 1 minute. Reduce the heat to medium. Mix the half and half and heavy cream together and pour it over the asparagus mixture. Cook for 2 minutes; the sauce should be thick and velvety like heavy cream. Stir in the remaining 1½ teaspoons salt. Keep the mixture warm while the penne cooks. Cook the penne according to the package directions. Drain and return to the cooking pot. Pour the asparagus sauce over the penne and stir carefully over low heat. Add the cheese and continue to stir until the cheese melts. Transfer the penne to a serving platter, sprinkle the nuts over the top, and serve immediately. ============ Baked Pasta with Eggplant Sauce Pasta al Forno con Sugo di Melanzane Sicilian eggplant is a delicacy, and combined with sausage, it reaches celestial heights of flavor. This baked dish, one of my childhood favorites, surely will become a favorite of yours. Serves 6 6 tablespoons olive oil 1/2 cup Italian-Style Bread Crumbs 6 large garlic cloves, thickly sliced 1/2 teaspoon red pepper flakes 1 medium eggplant (1 pound), cut into 1/2" cubes 8 oz. smoked mozzarella cheese (scamorza) or fresh mozzarella cheese, cut into 1/4" cubes (see Chef's Tips) 1/2 cup freshly grated Romano cheese 1 pound Italian-style sausages, casings removed, cut into 1/2" pieces 1/2 cup Red Wine 1 1/2 cups Tomato Sauce 1 cup Beef Stock 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 pound dry pasta (ziti, penne or small shells) (see Chef's Tips) Preheat the oven to 425 degrees. Bring a large pot of salted water to a boil. Brush or spray a lasagna pan or a baking dish (9" x 13") with olive oil and coat with half of the Italian-Style Bread Crumbs. Heat the olive oil in a large sauté pan or skillet and cook the garlic and red pepper flakes until the garlic is lightly browned, about 1 minute. In two batches, fry the diced eggplant in the olive oil and garlic, until it is brown on all sides, about 4 minutes. Remove the eggplant and garlic onto a plate or bowl and keep warm. In the same skillet, brown the sausage pieces. Pour in the wine, stirring to dislodge any flavorful brown bits than may stick to the bottom of the pan. Reduce the liquid by half, simmering for about 2 minutes. Return the eggplant to the pan and add the Beef Stock, Tomato Sauce, salt and pepper. Bring the mixture to a boil and then reduce the heat and simmer, stirring occasionally until it is a nice, rich sauce, about 15 minutes. While the sauce simmers, cook the pasta in the boiling water according to the directions on the package. Drain and return to the empty pot. Pour on the sauce and toss together with the diced scamorza or mozzarella and half of the Romano cheese. Spoon the pasta mixture into the prepared pan. Sprinkle with the remaining Romano cheese and bread crumbs. Bake the pasta in the preheated oven until it forms a lovely brown crust on top, about 20 minutes. Serve hot. Chef's Note If using fresh mozzarella that was packed in water, drain well on paper towels before dicing. It is better to undercook rather than overcook the pasta for this dish, as it will continue to cook in the oven. ======== Scallops with Prosciutto and Morels in Pea Sauce Capesante con Prosciutto e Funghi di Bosco This elegant dish reaches impressive culinary heights while maintaining simple roots. The portions are slightly larger than for usual appetizers - this might even be a small entree. Serves 6 Nick Stellinl's Passione Nick Stellino's Family Kitchen Channel9Store.com 1½ cups chicken stock ½ cup dried morel mushrooms 1 recipe Pea Sauce 2 lbs. large sea scallops ½ tsp. salt ¾ tsp. freshly ground black pepper 3 Tbsp. olive oil 3 oz. prosciutto ham, sliced and chopped ½ cup finely chopped onion 4 cloves garlic, chopped 4 Tbsp. brandy 1 to 2 Tbsp. butter (optional) 1 Tbsp. chopped fresh Italian parsley Heat the stock and pour over the mushrooms. Let soak for at least 30 minutes to reconstitute. Drain the mushrooms; reserve the stock. Cut the morsels in quarters. Make the Pea Sauce (recipe follows), and while it is cooking, pat the scallops dry and toss with ¼ teaspoon of the salt and ¼ teaspoon of the pepper. In a large sauté pan, heat 2 tablespoons of the olive oil over medium-high heat until sizzling. Sear half of the scallops until golden brown, about 1 minute per side. Remove the scallops with a slotted spoon and repeat for the rest. In the same pan, with heat reduced to medium, sauté the morels, prosciutto, and onion in the remaining olive oil. Cook until the onion softens and starts to brown, 5 to 6 minutes. Stir in the garlic and cook another minute. Carefully add the brandy to deglaze the pan; stir gently to dislodge any browned bits at the bottom of the pan, and cook to reduce the liquid by half. Add the reserved stock and the remaining ½ teaspoon each salt and pepper. Bring to a boil, then simmer to reduce by half, 4 to 5 minutes. Return the scallops and any accumulated juices to the pan and reheat in the mushroom mixture until just warmed through. Melt in the butter, if desired, for a flavorful glisten. To serve, spoon the Pea Sauce onto a serving dish and spoon the scallop mixture into the center. Sprinkle with parsley. Serve hot. Pea Sauce Makes 2¼ cups 1 10-oz. package frozen peas (2 cups) 1 cup chicken stock ½ cup heavy cream ½ tsp. salt ½ tsp. freshly ground black pepper In a medium saucepan, cook the peas, stock, and cream until the peas are tender, but still bright green, about 4 to 5 minutes. Puree in a blender or food processor. Return to the pan and season with the salt and pepper. Simmer until just thick enough to coat the back of a spoon, about 6 to 7 minutes. Set aside to cool. ================= Potato Soup with Mortadella and Salami Zuppa Dei Monaci Serves 6 to 8 4 tablespoons olive oil 8 ounces salami, chopped 8 ounces mortadella or bologna, chopped 1 cup chopped onion 4 cloves garlic, thickly sliced 2 tablespoons chopped fresh Italian parsley 1/2 teaspoon red pepper flakes (optional) 1 14.5-ounce can Italian-style stewed tomatoes, drained and chopped, juice reserved 4 cups peeled, dice white potato, cut into 1/2-inch dice (about 2 pounds) 1 cup white wine 6 cups chicken broth Salt and pepper to taste 1/2 cup heavy cream 1 cup freshly grated Parmesan cheese In a large soup pot, heat the 4 tablespoons olive oil over medium heat. Add the salami, mortadella or bologna, onion, garlic, parsley and red pepper flakes and cook until the onion is tender, 8 to 10 minutes. Add the tomatoes and cook 3 to 4 minutes, stirring often. Add the potatoes, wine, broth, reserved tomato juice, salt and pepper. Bring to a boil, reduce heat, cover and simmer until the potatoes are tender, about 30 minutes. Add the cream, stir well and cook 5 minutes. Remove from the heat and stir in 3/4 cup of the cheese. Serve in large bowls topped with the remaining cheese, sliced basil and a drizzle of extra virgin olive oil. CHEF'S TIP: I love this hearty meat and potato soup pureed to a thick cream and served with cheese and olive oil. Toast some thickly sliced day-old bread, and rub on both sides with a peeled garlic clove. Place the toast at the bottom of the soup bowl and pour the pureed soup on top. ================ Lamb Meatball Sandwich with Minted Tomato Sauce Panini con Polpettine di Agnello Mint and lamb are a classic combination. This recipe, which comes from my father's personal collection, is a rendition of a southern Italian sandwich. Makes 8 sandwiches 1 recipe Sicilian Buns shaped into 6" oblongs (recipe follows) 1 1/2 pounds ground lamb 3/4 cup freshly grated Romano cheese 3/4 cup Italian-Style Bread Crumbs 2 Eggs 8 large cloves garlic, minced 3 tablespoons chopped fresh mint 3/4 teaspoon salt 3/4 teaspoon freshly ground black pepper 1/2 teaspoon ground cumin 1/4 teaspoon sugar 1/8 teaspoon ground cinnamon 4 tablespoons olive oil 1 cup Tomato Sauce 1 cup Beef Stock 1 cup grated provolone cheese Prepare the Sicilian Buns according to the recipe that follows. Preheat the broiler. In a large bowl, combine the lamb, Romano, bread crumbs, eggs, garlic, 1 tablespoon of the mint, 1/2 teaspoon each of the salt and pepper, the cumin, sugar, and cinnamon. Knead to form a smooth, well-combined paste. Dampen your hands with water and shape into 24 slightly oblong meatballs, roughly 2 x 1 1/2 inches. Heat the oil in a large, deep sauté pan over medium-high heat, and brown the meatballs for 5 to 6 minutes. Add the stock, tomato Sauce, the remaining mint, salt, and pepper, and bring the liquid to a boil. Reduce the heat and simmer until the sauce has thickened slightly and the meatballs are cooked through, 25 to 30 minutes. Slice the buns not quite all the way through and place 3 meatballs and a few tablespoons of sauce into each bun. Top with cheese and place under a preheated broiler until the cheese melts, 1 to 2 minutes. Serve immediately, with additional sauce alongside. Sicilian Buns Sfincionelli This is my version of the dinner rolls that daily graced my family's table. They accompany any dinner well and also make terrific panini. Makes 8 buns 1 1/2 cups warm water 1 1/2 tablespoons dry yeast (2 1/4-ounce packages) 1 teaspoon sugar 4 cups all-purpose flour 1/2 teaspoon salt 1 tablespoon olive oil, plus additional for greasing 1 egg, beaten (optional) Sesame seeds for sprinkling (optional) Stir together the water, yeast, and sugar. Set the mixture aside until the yeast blooms, about 5 minutes. Place 3 cups of the flour and the salt in a mixing bowl. Add the yeast mixture and the oil, and stir to form a sticky dough. Knead, adding the remaining flour a little at a time, until the dough becomes a smooth, elastic ball, about 5 to 8 minutes. If you use an electric mixer, combine the ingredients with the paddle attachment and then change to the dough hook. Add the flour, a little at a time, until the dough is smooth and comes away from the sides of the bowl, about 2 to 4 minutes. Turn the dough into a lightly oiled bowl and cover with a dry cloth or plastic wrap. Let rise in a draft-free spot until doubled in bulk, about 30 minutes. Preheat the oven to 400 degrees. Once the dough has risen, lift it out and cut into 8 equal balls. Shape into flat 5-inch rounds for buns, or 6-inch oblongs for hero- or hoagie-style rolls. Place on a lightly oiled baking sheet and cover with a dry cloth. Let rise in a draft-free spot for 30 to 45 minutes. Gently glaze the buns with the egg and sprinkle with the sesame seeds, if desired. Bake for 10 to 12 minutes, until golden brown. Transfer to a cooling rack until ready to use. ======== ========== Tomato Sauce Sugo di Pomodoro In a pinch you can always use your favorite store-bought tomato sauce, but nothing tastes better than homemade. When you have the time, give this recipe a try; you will be impressed. Makes 7 1/2 cups 6 tablespoons olive oil 6 whole cloves garlic, peeled 1 1/4 cups chopped onion 1 1/2 teaspoons red pepper flakes 3 28-ounce cans Italian-style whole peeled tomatoes, drained and chopped, juice reserved 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 teaspoon sugar (optional) 8 tablespoon chopped fresh basil, or 2 1/2 teaspoons dried 1/2 teaspoon dried oregano Heat the oil in a 3-quart stockpot over medium-high heat. Add the garlic, onion, and red pepper flakes, and cook over medium heat, stirring often, for 15 minutes, until the onion starts to brown. Add the remaining ingredients (use the sugar only if the tomatoes are not sweet enough for you), and cook, stirring well, for 5 minutes. Add the reserved tomato juice, bring to a boil, reduce the heat, and simmer for 30 to 35 minutes, stirring occasionally. Use the sauce right away, or let cool to room temperature and store for later use: refrigerated for up to 3 days, or frozen for up to 1 month. Chef's Tips For a smoother, more elegant presentation, cool the sauce to room temperature and process it, in batches, in a food processor. The color may change slightly, but the favor will remain outstanding. ============ Pizza Sauce sugo per la pizza You can expand this very basic recipe to your own liking. Makes 2 1/4 cups 1 3/4 cups Tomato Sauce or 1 15-ounce can tomato sauce 1/2 cup tomato paste 2 teaspoons sugar 1/2 teaspoon garlic powder 1/4 teaspoon dried oregano Place all of the ingredients in a blender or food processor and blend until smooth, about 20 seconds. ======== Italian-Style Bread Crumbs Pane Grattugiato Makes 1 1/2 cups 1/2 teaspoon olive oil 1 cup bread crumbs 1 tablespoon finely chopped fresh basil, or 1 teaspoon dried 1 tablespoon finely chopped fresh Italian parsley 1/8 teaspoon salt 1/8 teaspoon freshly ground black pepper 2 tablespoons freshly grated Romano or Parmesan cheese In a nonstick sauté pan, heat the olive oil over medium heat for 1 minute. Add the bread crumbs and cook, stirring, until brown, about 2 minutes. Transfer to a bowl, add the remaining ingredients, and mix well. Store in an airtight container or self-sealing plastic bag. Bread crumbs can be frozen for up to 2 months. Chicken Stock Brodo di Pollo This may take overnight, but once you taste it you'll think twice about using canned stock. Makes 2 1/4 quarts 3 to 3 1/2 pounds chicken, cut in pieces 3 carrots, peeled and quartered 3 stalks celery, quartered 2 white onions, peeled and quartered 2 tablespoons chopped fresh rosemary, or 1 1/2 teaspoons dried 1 1/2 teaspoons dried thyme 2 tablespoons chopped fresh basil, or 1 1/2 teaspoons dried 2 tablespoons chopped fresh Italian parsley, or 1 1/2 teaspoons dried 1 1/4 tablespoons back peppercorns 3/4 tablespoon salt 1 1/2 cups white wine 3 1/2 cups water 3 egg yolks, beaten 3 egg whites (see Chef's Tips) Place all the ingredients except the egg whites in a large stockpot, bring the liquid to a boil, reduce the heat, and simmer for 2 1/2 hours, skimming the foam that rises to the top every 30 minutes. Remove the chicken and set aside for use in another recipe (see Chef's Tips). Strain the stock through a fine sieve lined with cheesecloth. Let cool to room temperature and then place, uncovered, in the refrigerator overnight. The fat will harden and float to the top. Skim it off the next day, and discard it. Bring the stock back to a boil. Beat the egg whites with a whisk or an electric beater until fluffy. Add to the boiling stock. Reduce the heat to a simmer, and stir well. The egg whites will harden and trap most of the impurities. Strain the stock as before. You can use the stock right away, or freeze it for up to one month. Chef's Tips The egg whites will yield a clearer and more flavorful stock. If you don't mind a cloudy stock, you can omit them. Here's an idea for the leftover chicken: Chop the meat roughly, mix it with 1 or 2 beaten eggs, 1/2 cup freshly grated Parmesan cheese, and 1/2 cup Italian-Style Bread Crumbs. Shape the mixture into balls, and cook in the boiling stock before you add the egg whites. Serve the dumplings in your favorite soup. They can be frozen for up to 2 months. ======== Beef Stock Brodo di Manzo This is one member, with chicken stock and tomato sauce, of the triumvirate of basics all chefs must master. You'll need two days to prepare it. Makes 2 1/4 quarts 5 tablespoons tomato paste 2 tablespoons all-purpose flour 6 pounds beef or veal bones 3 tablespoons olive oil 3 carrots, peeled and quartered 3 stalks celery, quartered 2 white onions, peeled and quartered 2 tablespoons chopped fresh rosemary, or 1 1/2 teaspoons dried 1 1/2 teaspoons dried thyme 2 tablespoons chopped fresh Italian parsley, or 1 1/2 teaspoons dried 1 1/4 tablespoons black peppercorns 3 bay leaves 4 whole cloves 3/4 tablespoon salt 1 1/4 gallons water 4 egg whites (see Chef's Tip) Preheat oven to 400 degrees. Mix the tomato paste and flour. Rub half of the mixture over the bones. Combine the oil and the rest of the tomato paste mixture with the carrots, celery, and onions in a bowl. Place the bones in a large roasting pan and bake until well browned, 20 to 30 minutes, turning them once. Be careful they do not burn. Place the vegetables in a second roasting pan and cook them on a rack below the bones for the same amount of time, turning once. When they are done, transfer the bones and vegetables to a large stockpot, or two if you don't have one big enough; do not transfer the fat that has rendered at the bottom of the pan with the bones. Add the rest of the ingredients, except the egg whites, and bring the liquid to a boil. Reduce the heat and simmer the stock for 8 hours, skimming the foam that rises to the top every 30 minutes. Watch the pot, and as the stock reduces, add water as necessary to keep the bones just covered. Discard the bones and strain the stock through a fine sieve lined with cheesecloth. Let cool to room temperature and then place, uncovered, in the refrigerator overnight. The fat will harden and float to the top. Skim it off the next day and discard. Bring the stock back to a boil. Beat the egg whites with a whisk or an electric beater until fluffy. Add to the boiling stock, reduce the heat to a simmer, and stir well. The egg whites will harden and trap most of the impurities. Strain the stock as before. You can use the stock at once, or freeze it for up to a month. Chef's Tips Adding the egg whites will yield a clearer and more flavorful stock. If you don't mind a cloudy stock, you can omit them. ___________________________________ For Your Hosting or Domain Name Registration, Go To http://www.crosswinds.net/ club recitopiaPerfect Pasta. "My wife Rita is great with leftovers," reports Tim H. of Calgary, Alberta. "If we have leftover cooked pasta, she fries diced bacon, then adds the pasta, stewed tomatoes, green onions and a mixture of shredded cheeses. It's delicious!" Message: 1 Date: 1 Aug 2003 18:08:51 -0000 From: 4on4 Subject: File - pickled everthing.txt Robb's 14-day Sweet Pickles 4 lbs pickling cucumbers, 3 to 4" long and no more than 1-1/4" indiameter 1 cup coarse pickling salt 2 qts boiling water 1/2 tsp powdered alum 5 cups cider vinegar 3-1/2 cups granulated sugar 1 tbs celery seeds 1 tbs mustard seeds 1 tsp oil of cinnamon 1 tsp oil of cloves 1-1/2 cups granulated sugar Wash cucumbers carefully. Cut 1/16" off blossom end and place in stone crock. Prepare brine by dissolving salt in boiling water, pour over cucumber. Weight down with a plate almost as large as the crock and lay a weight on plate to keep cucumbers under the brine. Let stand 1 week. On the 8th day, drain, slice cucumbers in 1/2" chunks and return to crock, pour 2 quarts fresh boiling water over cucumbers. Let stand 24 hours. On the 9th day, drain, pour 2 quarts fresh boiling water mixed with alum over cucumbers. Let stand 24 hours. (Handle the cucumbers carefully after soaking in alum water as they become quite brittle.) On the 10th day, drain, pour 2 quarts fresh boiling water over cucumbers. Let stand 24 hours. The next day, drain. Combine vinegar, 3-1/2 cups sugar, celery seeds, mustard seeds, oil of cinnamon, oil of cloves, heat to boiling and pour over cucumbers. Let stand 24 hours. For the next three days, drain, retaining liquid. Reheat this liquid each day adding 1/2 cup sugar each time. After the last heating on the 14th day, pack pickles into hot, sterilized jars. Pour boiling hot liquid over pickles and seal at once. Process in boiling water bath (212 degrees F.) 5 minutes. Makes 5 pints. These pickles will be a dark, slightly bluish green, and are quite transparent.Overnight Success Pickles3 large cucumbers, about 1 1/2 inches in diameter or 7 or 8 small cucumbers1 medium onion, chopped1 sweet red or green pepper, stemmed, seeded, and chopped1 Tbsp. kosher salt or other noniodized salt2 teas. celery seed1/2 cup honey1/2 cup distilled white vinegarIf cukes have been waxed, peel them. Otherwise, scrub them welland slice thinly. In a large bowl, stir together cucumbers, onion,pepper, salt, and celery seed until well combined. Let stand 1hour. Thoroughly mix honey and vinegar. Pour over pickles andstir to blend. Place in a covered glass container and refrigerate.Pickles are ready to eat in 24 hours.Mustard Pickles2 quarts tiny cucumbers not over 2 inches long2 quarts small white pearl onions2 quarts green string beans cut in half2 quarts green tomatoes coarsely chopped2 heads fresh cauliflower cut in small pieces1 small head white, hard cabbageSprinkle with salt--let stand 24 hours--drain off brine & put picklesinto presrving kettle.Add:1 oz. turmeric 1/2 T. whole cloves1-1/2 cups brown sugar 1 T. allspice2 T. celery seed 2/3 cup dry mustard6 sweet peppers coarsely chopped2 T. mustard seedEnough cider vinegar to cover ingredients1/2 cup flour mixed with a little waterBoil ingredients (except the flour) for 15 minutes. Add flour mixed to asmooth paste with a little water, boil 5 minutes longer until vegetablesare tender but not mushy. Pack into sterilized jars & seal at once. Brined Dills 2 handsful grape leaves about 12 pounds (5 kg) pickling cucumbers (7-12 cm) 2 tablespoonsful mixed pickling spice 1 garlic bulb, cloves separated and peeled 4 to 8 dill heads 6 L water 250 ml cider vinegar 1 1/4 C pickling salt Line the bottom of a 3 gallon crock with half the grape leaves. Wash the cuccmbers and remove the blossom ends. Layer the cucumbers, spices, dill, and garlic cloves in the crock. Combine the water, vinegar and dissolve the salt in the liquid. Pour the brine over the cucumbers to cover and lay the remaining grape leaves on top. Keep the leaves and cucumbers submerged by weighting them down with a plate topped by a clean rock, a water filled jar, or a large plastic bag filled with water (my method). Cover tye crock with a pillowcase or towel and store at room temperature. Within three days you should see tiny bubbles in the brine (fermentation has begun). If a white scum forms, skim it off daily, and rinse off and replace the plate and weight. The pickles should be ready in two to three weeks when the bubbles stop rising and the pickles are sour and olive-green throughout. Skim off any scum. Pour the pickles and brine into a colander set on top of a non-reactive pot. Discard the leaves and spices.Remove the colander from the pot and bring the brine to a boil. Reduce the heat to low and simmer five minutes. Skim off the scum that forms. Rinse the pickles with cold water and drain well. For refrigerator storage, cool the brine to room temperature. Pack the pickles in to large jars. If you like, add more dill and garlic. Pour in enough brine to cover. Cap the jar and store in refrigerator for as long as six months. Makes about 10 liters.Bread & Butter Pickles4 quarts sliced medium cukes (about 25)3 cups sliced onions (about 4 medium)2 green peppers chopped (or 1 red and 1 green)3 cloves garlic sliced1/3 cup canning salt5 cups sugar3 cups cider vinegar1 1/2 teaspoons turmeric1 1/2 teaspoons celery seed2 tablespoons mustard seedCombine vegetables in large bowl. Add salt; cover with cracked/crushedice (two or three trays) and mix thoroughly. Let stand 3 hours,drain well. Combine remaining ingredients and pour, in a largekettle, over cukes. Heat just to a boil. Pack into hot sterilizedjars and seal. Makes about 7 pint jars. Process in boiling waterbath 10-15 minutes to ensure seal.Branston Pickle1 medium carrot, cut into 1/8 inch cubes1 cup rutabaga, cut into 1/8 inch cubes2 cloves garlic, minced6 dates, pitted and cut into 1/8 inch cubes3 cauliflower florets, finely chopped1 medium yellow onion, finely chopped1 medium apple, finely chopped1 medium zucchini, finely chopped5 sweet gherkins, finely chopped1/2 lb dark brown sugar1 tsp saltjuice of a lemon1/2 cup apple cider vinegarcaramel colouring or "Kitchen Bouquet"Combine all ingredients except caramel colouring in a saucepan.Heat toboiling; reduce heat to a simmer and cook until rutabaga is cookedbutstill slightly crunchy. Add enough caramel colouring until colourisdark brown.Bottle and seal.I suspect the flavour will improve if aged for a few weeks beforeusing.Cantaloupe pickles1 medium cantaloupe1 quart vinegar2 cups water1 tsp ground mace2 3-inch cinnamon sticks2 Tbs ground cloves4 cups sugarPeel cantaloupe and cut into 1" sections. Combine vinegar & waterin kettle & add spices. Place cantaloupe in non-metal containerand pour vinegar water over it, let stand overnight.In morning drain cantaloupe (save brine) and bring vinegar mixtureto boil. Add sugar and cantaloupe and cook until melon is transparent,about 1 hour. Pack into hot pint jars and add boiling syrup. 1/2"headspace. Adjust lids. BWB 5 minutes. Makes 2 pints.I think I'd BWB for 10 minutesArielle's Recipe Archives: Pickled ArtichokesPickled Artichokes in Oil48-52 small artichokes (about 3inch diameter) or 72-78 artichoke hearts2 1/2 tsp. citric acid or 1 cup lemon juice2 quarts of waterwhite distilled vinegar1 clove garlic per pint2 bay leaves per pint1/4 tsp. sweet basil per pint1/4 tsp. oregano per pint1 cip olive oil and 3 cups salad oil or 4 cups olive oilUse small artichokes or artichoke hearts. Pull off outer leaves.Cut off top of bud and trim stem. wash thoroughly.Add artihokes to a solution of citric acid or lemon juice and water.Bring to a boil an simmer small hearts three minutes; mature hearsfive minutes and small, whole artichokes 10 minutes.Drain artichokes and place in sterilized pint jars. Cover w/vinegarand let stand 10 to 14 hours. Drain and cover w/fresh vinegar.Allow to stand for an additional four hours.Drain. Add spices to each juar and fill w/oil. Seal. Process inboiling water bath 30 minutes.(makes 4 pints) PICKLED ASPARAGUS Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Pickles Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 quarts Water 1 quart White vinegar 5 tablespoons Plain salt (non-iodized) 2 tablespoons Pickling spice 7 pounds Fresh asparagus Garlic cloves (1 per quart) Hot chili peppers (1 per -- quart) Bring to boil the water, vinegar, and salt. Boil for 15 minutes.Remove all cloves from pickling spice or as many as possible. Wrap remaingspice in cheese cloth or tea holder and hang in vinegar mixture. Break offends of asparagus and blanch for 1 to 1-1/2 minutes. Then plunge into ice water. Place in each jar 1 clove garlic and one hot chile pepper. Packasparagus in jars standing on end, then pour brine into jars, making sure it isvery hot at time to insure a good seal on jars. Store in pantry to 2-1/2 to3 months before opening jars. Makes 4 quarts. Origin: A Taste of Oregon Shared by: Sharon Stevens.Arielle's Recipe Archives: Cherry Dills Cherry Dills Here in Washington State, turn of the century there were not a lot of grape vineyards. Most of the crisp recipes call for placing a grape leaf in the jar to add crispness to the pickles. My grandmother improvised and found that the leaves from her cherry tree worked just as well, if not better. Makes a wonderful, crunchy pickle. Select medium-sized pickling cucumbers. Put layer of dill in bottom of medium crock, then a layer of cucumbers, then a layer of cherry leaves. Keep alternating to the top of the crock. On the very top, put leaves and dill. Over all, pour brine made with 1 cup salt in 6 qts. water. Let stand for 2 weeks. After this brining period, wash pickles and dry. Cut into desired chunks. Make a syrup by mixing 4 c. vinegar, 8 c. sugar, and 1 oz. whole mixed spices, and bringing to a boil. Put cucumber chunks in jars and pour boiling syrup over and seal. Posted by TJPickled CauliflowerYield: 7 Pints4 lb cauliflower florets12 onions peeled and sliced1/4 cup salt1 dried hot red pepper, seeds removed1/2 ts whole cloves3/4 cup sugar1 ts ground turmeric2 ts whole mustard seed1 ts whole celery seed1 1/2 cup white vinegar1 1/2 cup waterSalt to taste the vegetables and let stand overnight. On the nextday rinse them with cold water several times. Place the red pepperand cloves in a cheese clothbag. Combine with the remainingingredients and boil for 5 minutes. Add the vegetables and cookjust until they begin to loose their crispness about 5-10 minutes.Do not overcook. Discard the bag of red pepper and cloves and packthe pickle into hot, sterilized jars. Fill the jars with the liquidand seal. Process 15 minutes. makes 7 pints Pickled Cherries 1 cup balsamic vinegar 3 tablespoons packed dark brown sugar 1 strip of lemon zest, 1 by 2 inches 1 cinnamon stick 6 whole cloves 4 allspice berries 2 juniper berries 1/2 cup water 3/4 pound ripe cherries, rinsed, stems intact In a medium nonreactive saucepan, combine everything but the cherries. Bring to a boil, then reduce heat to medium and simmer, uncovered, until slightly reduced. This takes about 10 minutes. Prick each cherry several times with a needle. Add cherries, cover, and remove from heat. Allow to steep 15 minutes. Uncover and let cool to lukewarm. Transfer cherries and liquid to 1 1/2 pint jar and cover. Let stand at room temperature 24 hours. For longer storage, refrigerate. I have kept jars of this for up to a year (using great willpower) and they are still good. Pickled Chilies1 pound jalapeno peppers, washed/dried1/4 cup carrots, sliced1 medium onion, slicedsalt, to tastegarlic cloves, peeled1 cup vinegar1 cup waterolive oilPut 2 tbs. oil in a skillet and add washed and dried chilies. Cookonly until skins blister. Remove chilies and add carrots and onionand saute until tender/crisp. Peel and pack chilies in standingposition in hot clean pint canning jars. Add salt to taste; about1/4 to 1/2 tsp. to each jar. Add 2 cloves garlic, 4-6 carrot slicesand 2 onion slices. Heat equal parts of vinegar and water; pourmixture over chilies to within 1 inch of top of each jar. Inserta dinner knife on inside of filled jar to remove any bubbles; insertknife in middle of filled jars to remove bubbles there. This isdone by moving the knife side to side.Add olive oil to within 1/2-inch of rim of each jar. Cover withlids and caps and adjust. Process in hot water bath for 15 minutes.Remove jars and place on towels away from any drafts to drain.Let stand 30-45 minutes until lids seal. Test seals after allowedtime by pressing lids. If lids stay down they are sealed. If not,store those jars of pickles in refrigerator after they have cooled.Store sealed jars in pantry or under sink or in a cool, dark place.NOTES : The above recipe may be modified using raw chilies andvegetables. Make a 1-inch cut in each chile and do not saute.Pack raw vegetables and proceed as above.Pickled Figs7 lbs fresh figswater to cover figs3 lbs. granulated white sugar1 pint cider vinegar1 tsp whole allspice1 tsp whole clovesBoil figs (either white or black variety) in clear water for 20minutes then drain. Boil the sugar vinegar & spices to form asyrup. Pour syrup over the figs and boil an additional 10 minutesor until done. Seal hot in sterile canning jars.pickled garlicThe pickled garlic recipe is from my British in-laws (they use shallots init), and the marinated garlic recipe is one that I wrote into my recipebinder many years ago without noting the source, unfortunately. Both areyummmmm....Pickled GarlicMake a brine of 2oz salt per pint (20 oz) of cold water and soak peeledgarlic cloves in it for 48 hours.Make spiced vinegar: 1 Tbsp pickling spice per pint of white vinegar. Boilfor 15 minutes, then strain and cool.Rinse the garlic in cold water and shake dry. Place the garlic in jars andpour in spiced vinegar to cover.This can be canned in a boiling water bath (same as pickled onions) or putin the fridge. Leave for several weeks before trying.Marinated Garlic6 heads garlic1/2 cup soy sauce1/2 cup sweet sherry1/2 cup cider vinegar1/4 cup honeyMeasure marinade into a sauce pan, add garlic and bring to a boil overmedium heat, stirring occasionally. Simmer vigorously for 1 minute.Remove from heat, pour into jar, cool and cover. Leave at room temperaturefor 2 days, then refrigerate for 20 days before using.Enjoy!-- NicoleBob Dillow's Killer Jalapenos11 cups sliced jalapenos (this looks really nice if you've got some red and some green)3 cups chunked onions2 cups vinegar1 cup sugar3 tblsp. canning salt (you can use regular salt, but it leaves a bit of a residue, so canning salt is best)Pack your clean, hot jars with the jals and onions. Boil thevinegar, sugar and salt. Pour boiling brine over jals. Processin hot water bath for 10 min. Or, if you are going to eat themfast (and we do!), just cap 'em, flip 'em over for 5 minutes andyou are done! Don't be surprised if your eyes water and you dosome sneezing. These things are powerful! I do these for Christmaspresents every year. We grow jals, but sometimes we need more thanwe grow, so I also watch for sales. When the jals get to be 50cents a pound, I'll buy 10 or 12 pounds and put 'em up.Dilled Okra3 pounds young whole okraCelery leavesGarlic clovesLarge heads and stems fresh dill4 cups water2 cups vinegar1/2 cup saltPack scrubbed okra into hot pint jars with a few celery leaves, 1clove garlic, and 1 head and stem dill for each jar. Make brineof water, vinegar, and salt; heat to boiling. Pour over okra,seal with two-piece lids and process in boiling water bath for 5minutes. Let stand 3-4 weeks before eating. Makes 6 pints.I haven't made this in 20 years, but I recall my sister's adviceto poke holes in the okra or slit it a bit so that the brine willget inside the okra. Makes sense--one would do the same with apepper pickle. This recipe doesn't mention it.Arielle's Recipe Archives: Fresh Dills 24 Hour DillsBoil 6 cups water 2 cups vinegar 1/4 cup saltPlace in crock or jar (big) Layer of fresh dill weed ( around 6 stalks ) Garlic ( 5 or 6 cloves, peeled ) Cucumbers with ends trimmed ( 2-1/4 to 2-3/4 lbs. )Pour boiling syrup over all and let stand for 24 hoursthen refrigerate.Arielle's Recipe Archives: Polish Dills Polish Dills 4 cups sugar 3 cups water 3 cups vinegar 1/2 cup pickling salt Bread & Butter Cucumbers Dill Garlic Cloves Onion Wash and slice cucumbers thick. Bring brine to boil and boil 5 minutes. Slice garlic cloves in half. Cut onion into large chunks. Put dill, garlic and onion in jar with cucumber slices. (3 garlic pieces per jar) Pour in brine and seal.quick Dill Pickles4 lbs. or 2 quarts of cucumbers6 Tbs. salt3 cups vinegar3 cups waterdill seed or fresh heads dill weedmixed pickling spicesblack peppercornsWash cucumbers thoroughly.For whole cucumbers, small sizes up to four inches are preferred.Larger sizes may be packed whole provided they are processed fora longer time. Usually with larger cucumbers it is better to slice,quarter, or halve lengthwise before pickling.Combine salt, vinegar and water. Heat to boiling. Pack cucumbersinto hot, sterilized jars. For each pint jar, add one tsp. dillseed or one head dill, 1 1/2 tsp. mixed pickling spices and threeblack peppercorns.Fill with boiled vinegar-salt solution to 1/2 inch of top for quartsor 1/4 inch for pints.Process large whole cucumbers in boilingwater allowing 10 minutes for pint jars and 20 minutes for quarts.Process small whole cucumbers, slices, halves, or quarters inboiling water allowing five minutes for pint jars and 10 minutesfor quarts. (makes six pints)Quick Pickles4 lb pickling cucumbers (4 inch)14 garlic cloves, split1/4 C pickling salt2 and 3/4 C Vinegar (5%)3 cups water14 heads fresh dill28 peppercornsYield 6 to 7 pintsWash cucumbers and cut in half lengthwise. Heat garlic, salt,vinegar and water to boiling. Remove garlic and place 4 halvesinto each pint or quart jar. Pack cucmbers into jar, adding 2heads dill and 4 peppercorsn.Pour hot vinegar colution over the cucmbers to within 1/2 inch ofthe top. Adjust lids and use conventional boiling-water cannerprocessing pints for 10 minutes and quarts for 15 minutes atsea level. (15 and 20 at 1001-6000 ft, 20 and 25 at above 6000 ft.)The seasoning can be fooled with, but don't even think aboutadjusting the vinegar water ratio. I use the grape leaf trick forcrispiness and wouldn't even try to make pickles without it: thetannins in the leaf reduce the impact of pickle softening enzymes. REFRIGERATOR PICKLES 8 cups sliced, unpeeled cucumbers 2 cups sliced onions 1 cup julienne red bell pepper strips (or chili peppers if you like ithot) 1 tablespoon salt 1-1/2 cups white vinegar 2 teaspoons celery seed 2 teaspoons mustard seed 2 cloves garlic In a large bowl, combine cucumbers, onion and red pepper. Sprinkle with salt and mix well. Let stand 1 hour. Drain. In a medium bowl, combine garlic, vinegar, celery seed, and mustard seed; stir; Place cucumber mixture in nonmetallic container.Pour vinegar mixture over cucumbers. Cover and chill for at least 24 hours to blend flavors. Makes about 8 cups. (Note: Pickles will keep in refrigerator for up to 6 weeks).Green Tomato Pickles7 lb. green tomatoes3 c slaked lime2 gallons water3 pts vinegar5 lb sugar1 TBLS cinnamon1 TBLS ginger1 TBLS mace1 TBLS allspice1 TBLS clovesSlice 7 lb very green tomatoes 1/8 inch thick. Soak for 24 hours in asolution of 2 gallons cold water and 3 cups slaked lime.Drain and soak in ice water to cover for 4 hours. Change water each hour.Make syrup of 5 lb sugar and 3 pts. vinegar. Pour hot syrup over tomatoes.Let stand overnight, then boil the whole works for one hour. Put bagcontaining all spices in the mixture to boil.Put in sterilized jars and seal while hot. Makes 9-10 pints.GREEN TOMATO PICKLE23 kg green tomatoes, cored and sliced1 kg onions, sliced1/2 cup salt2 cups white vinegar1 1/2 cups sugar3 whole cloves1 Tbs mustard2 tsp cornflourLayer the tomatoes alternately with the onions in a glass bowl,lightly sprinkling each layer with salt. Leave to stand overnight.The next day, bring the vinegar, sugar and cloves to the boil.Make a paste of the mustard and cornflour stirred with a littlevinegar to blend. Stir into boiling vinegar. Wash and drain thetomatoes and onions and add to the vinegar. Cook 1 hour, stirringoccasionally until the pickle reaches the desired consistency.Arielle's Recipe Archives: Half Sour DillsRecipie calls for 12 cucumbers but this can be increased, just dothe math for more brine.12 pickling cukes1 large clove garlic6-8 sprigs fresh dill1/4 tsp dill seeds - optional1 tsp pickling spices1/4 cup pickling salt1/4 cup white vinegar2 1/2 qts water.Pack cukes, dill and spices into crock or other container that willallow 2 inches between the cukes and top of container. Bringsalt, vinegar and water to a boil and boil 2 mionutes. Pour brineover cukes. Weigh down with plate. Brine should be 1" above cukes.Keep at room temperature overnight then refrigerate.I usually let the crock sit on my counter until the cukes arepickled enough than jar up.Arielle's Recipe Archives: Half Sour Dills 02 Half Sour Dills1 tbsp pickling spice1/2 cup cider vinegar1 1/2 qt water1/4 cup kosher salt12 garlic clove25 cucumbers, small, washed3 dill sprigsCombine the pickling spice, vinegar, water, salt, garlic, andcucumbers in a stockpot and bring to a boil.Remove the pan from the heat; remove the garlic and add the freshdill.Allow the pickles to marinate in the brine at least overnight.Serve when the flavor is fully developed.Half-Sour Pickles8 c. water1/4 c. pickling salt1 gallon small pickling cucumbers6 garlic cloves6 dill heads or sprigs of fresh dill2 Tbsp. dill seeds2 small fresh or dried hot peppers2 Tbsp. mixed pickling spicesCombine water and pickling salt in a pickle crock. Stir well todissolve the salt.Wash cukes and remove blossom ends. Drain well. Add the cukes tothe salted water, mixing in the garlic, dill, hot peppers, andpickling spices with the cukes. stir gently to distribute the spicesevenly. Cover with a weight to keep the cukes submerged in thebrine. Cover the crock.Store the crock at 68 degrees F. Check the crock every day. Removeany scum that forms on the top. The pickles should be "half-sour"in about 3 days. Taste the pickles. If the results are pleasing,prepare the pickles for long-term or refrigerator storage.Pack the pickles in sterilized quart jars. Pour the brine into anonaluminum pan and bring to a boil. Boil for 5 minutes. Cool toroom temperature. Pour the cooled brine over the pickles, seal thejars and store in the refrigerator. (See note below.)Because of the relatively low salt concentration in the brine, thepickles spoil easily if they aren't refrigerated after a week.Don't use this recipe if you are looking for a very sour pickle.Yield: 4 quartsYou know when the fermentation process has gone well when thefermentation begin within a day or so of combining the ingredientsin the crock and lasts about as long as the recipe specifies. Thebrine will be clear and tasty, not cloudy or slightly funky tasting.If the pickles taste good and have a good firm texture, but thebrine is slightly cloudy, drain off the brine (reserving it)andstrain out the spices. Bring the reserved brine to a boil and coolto room temp. Pack the pickles into clean quart jars. Add freshspices. Pour the cooled brine over the pickles and refrigerate.These pickles will keep for at least several months.If you want to process the pickles for long-term storage, drainoff the brine (reserving it). Strain out spices. Bring the reservedbrine to a boil in a nonaluminum saucepan. Pack fresh spices andthe cukes into hot sterilized jars.Pour the hot brine over the pickles, leaving 1/2 inch head space.Process in a boiling water bath or steam canner for 5 minutes.Adjust seals if necessary. Let cool for 12 hours, then check seals.Store any unsealed jars in the fridge. Label and store the jars ina cool dry place.Processing does take away a little of the crispness of the thepickles. Obviously, its major advantage is that the jars need nottake up valuable refrigerator space.Snappy Pickles1 quart sliced hamburger dill pickles, drained and rinsed1/2 cup white vinegar2 cups sugar1-2 garlic buds, either crushed or minced1 teaspoon mustard seed1 teaspoon celery seed1 teaspoon whole allspice1 teaspoon cloves3 to 4 cinnamon sticks1/8 teaspoon red pepper flakesDrain and thoroughly rinse the pickles first, discarding the juice.I usually start by putting in the sugar, then the vinegar, thenstart adding other ingredients from there. Add all but the pickles.Replace the lid and shake it up well, but carefully so it doesn'tdribble on you. Then, stuff the drained pickles back into the jarand replace the lid tightly. Shake the pickles to distribute theliquid. Put the pickles in the fridge at least overnight (about 8hours), shaking them every so often until all the sugar dissolves.These just get better and better the longer they sit.When these pickles are gone, save the juice. Drain a new batch ofpickles, add 1/4 cup of sugar to the previous juice, and add thenew pickles. The second batch should also sit overnight.These can also be BWB processed. Quick Sour Pickles32 cucumbers, about 4 inches long1 cup salt4 quarts water4 cups distilled white vinegar1 cup sugar1/2 Tbs whole cloves1/2 Tbs mustard seed1/2 Tbs celery seed1/2 Tbs black peppercornsWash cucumbers. Place in a clean crock.Dissolve salt in water and pour over. Let stand 24 hours. Drain.Place in cold, fresh water for 20 minutes. Drain and taste. If toosalty, repeat this step.Cut cucumbers in half lengthwise or in strips according to theirsize. Place in a clean crock.Combine vinegar and sugar. Add the spices, tied in a cheeseclothbag.Bring to a boil and boil for 5 minutes.Remove spice bag and pour boiling hot syrup over cucumbers. Letstand 24 hours. Drain off syrup and pack cucumbers in hot, sterilizedjars. Heat syrup to a rolling boil and fill the jars. Seal (makes8 pints)Sour Picklesmedium sized cucumbers1 gallon cider vinegar1 quart water1 cup salt1 cup sugar1 cup mustard seedWash cucumbers and pack into hot sterilized jars. Combine remainingingredients in a large pot and bring to a boil. Pour boiling solutionover cucumbers. Seal. Process in boiling water bath for 5 minutes.Arielle's Recipe Archives: Squash PicklesSquash Pickles8 cups slices squash (yellow or zucchini, or mix it up)4 sliced onions2 peppers (1 red, 1 green)1/2 cup pickling salt3 c. white 5% vinegar3 c. sugar2 tsp. mustard seed2 tsp. celery seedPour salt over squash, onion, peppers covered with ice and water.Let stand 3 hours. Drain. Make brine with remaining ingredients.Bring to boil one minute. Add vegetables, return to boil. Boil 3minutes. Hot pack in pint jars. BWB for 5 minutes. Makes 4 pints.Arielle's Recipe Archives: Hot Sweet PicklesHot and sweet pickled peppersYield: 6 pints6 lb hot peppers6 cloves garlic3 c sugar2 2/3 c white vinegar 5% acidity2 2/3 c water3 3/4 ts pickling saltWash peppers and slice into rings. You can remove core and seedsor leave intact. In a 6 to 8 quart saucepan, combine sugar, vinegar,water and pickling salt. Bring to a boil. Add sliced peppers andreturn to a boil. Remove from heat. Place a clove of garlic ineach hot, sterilized pint jar. Use tongs to immediately fill jarswith hot peppers. Fill jars with brine, leaving 1/2-inch headspace.Carefully run a nonmetallic utensil down inside of jars to removetrapped air bubbles. Wipe jar tops and threads clean. Place hotlids on jars and screw bands on firmly. Process in boiling watercanner for 5 minutes.Sweet Dill Pickles5 cups sugar5 cups vinegar4 cups waterTo each qt. add 1 T. salt, dill, pickling spice and a small amountof alum. Pack pickles in jars cut in strips. Add boiling juice andseal. Process till change of color. (liquid for 7 quarts)Kosher-Style Half-Sour Dill Pickles6-13 Small Kirby cucumbers (and a jar big enough to hold them)1.5 tsp Pickling spice mix6-8 cloves Garlic1 sprig Fresh Dill weed [optional]4-6 Dried chili peppers [optional]3-4 oz White Vinegar Salt Hot waterWash pickles. Place spice mix and peeled garlic cloves [and dill andpeppers]into jar, and then pack in the drained pickles.Add vinegar to jar. Add teaspoon of salt per cup to each cup of hot water(hot enough to dissolve salt), and stir to dissolve. Add enough cups ofhot salted water to cover the pickles. Cover.Store, unrefrigerated, for two days. They are now ready to eat, and shouldberefrigerated. KOSHER DILL PICKLES YIELD: 4 -6 QUARTS 36 small firm cucumbers 6 tablespoons kosher salt (DO NOT USE TABLE SALT) 12 large cloves garlic 2 tsp. Pickling spice 12 sprigs dill Scrub the cucumbers. Pack them in an upright position into quart- size glass jars. Divide the salt, garlic, pickling spice, and dill among the jars. Fill each jar to overflowing with water. Seal the jars. Store in a dark, cool place for at least 10 days before using. Chill before serving. NOTE: Brine will become cloudy as cucumbers become pickles. Refrigerate when pickles are ready. FOR SUCCESS WITH THIS RECIPE, THE CUCUMBERS MUST BE VERY FIRM AND FRESH WITHOUT BROWN SPOTS OR SOFT AREAS. OTHERWISE, THEY WILL TURN ROTTEN IN THE JAR.Jewish Cooking In AmericaKosher Dill PicklesYield: 1 quart (P)Ingredients:2 cups water1 tablespoon kosher salt1 tablespoon white vinegar4 to 5 cucumbers (about 5 inches long)2 heads dill1 clove garlic, sliced1 teaspoon mixed pickling spices1. In a saucepan bring the water to a boil. Add the salt and boilfor 2 minutes. Let cool for 5 minutes. Then add the vinegar andlet the mixture cool for several hours.2. Was the cucumbers and dry with paper towels.3. Put 1 dill head in the bottom of a sterilized quart jar.4. Pack cucumbers into the shoulder of the jar. Add the garlic andthe pickling spices. Cover with the remaining dill. Add salt andwater to within 1 inch of the top of the jar and keep partiallycovered for 2 to 3 days.5. When the jar starts to bubble, let it bubble a day or two,removing the scum daily. Then seal and store in a dry, cool placefor about 3 weeks before using. Refrigerate after opening. Thepickles should last several weeks after opening in the refrigerator,or indefinitely unopened.Arielle's Recipe Archives: Kosher Dills 04Kosher Dill Pickles1 quart water1 pint vinegar1/2 cup salt3 lbs. small pickling cucumbersBring water, vinegar and salt to a boil and remove from heat. Packfresh cucumbers in sterilized jars.To each quart jar add:2 large heads dill2 tsp. mixed pickling spices2 small red hot pepper pods, seeds removed2 cloves garlicPour liquid over slowly, fill jars and seal. Process in boiling-waterbath 20 minutes for quarts. Pickles are ready in six to eight weeks.tsukemonoThere are many methods for making pickles (tsukemono) in Japan. Theuse of rice vinegar as a pickling agent is one of the simplest. Thisis a good accompaniment to grilled beef and fish.Daikon, Carrot, and Cucumber Tsukemono1/2 lb (225 gm) daikon, peeled and cut into paper thin slices1/4 lb (115 gm) carrot, scraped and cut into paper thin slices1/4 cucumber, seeded and julienned1/4 cup rice vinegar1 T sugar1/2 tsp salt1/4 cup waterAdd all ingredients, except cucumber and marinate for 3 hours(refrigerated). Remove daikon and carrot and drain well. Addjulienned cucumber, mix, and serve. Serves 4.Kvushim -- Israeli style picklesabout 1 kg carrots3 green bell peppers2-4 chilies, preferrably fresh1 head garlic1 bouquet fresh dillabout 1 litre of water1 tablespoon salt1 1/2 litre glas jar or similarRinse the carrots thoroughly, peel them if you like, then slicethem (1/2-1 cm slices) into a basin with cold water and a dash oflemon so that they will keep crisp and well-coloured while you'reworking.Rinse the peppers and seed them, then dice them so that theyharmonize with the size of the carrots.If you use fresh chili you will need to rinse the pods and make aslit from one end to the other, you can leave the seeds inside.You can use dry chili as is.Peel the garlic cloves.Rinse the dill thoroughly and remove any yellowish leaves.Mix all the vegetables in the lemon water, then strain and put intoa glass jar. Finally add the weak salt brine so that all of theveget- ables are covered and seal the jar. Place the jar on awarm, not hot, spot.The fermentation will most likely start already on the first day,sometimes within a few hours, but latest on the second day. Lacto-bacilli naturally present on the vegetables will metabolize someof the carbohydrates, producing carbon dioxide and lactic and aceticacids. It's a Good Idea(tm) to loosen the lid briefly once everyfew days so that the carbon dioxide can escape, lest you want thejar to burst from the built-up pressure. The production of acidswill lower the pH and together with the lack of oxygen will preventgrowth of other, and potentially harmful, bacteria.During the process of fermentation the brine becomes milky becauseof the abundance of lactobacilli feasting in the jar, this is howit is supposed to be. After some 2-3 weeks' time the fermentationwill stop automagically because the pH is too low and because oflack of readily available carbohydrates. The lactobacilli willdie and sink to the bottom of the jar. You can now eat the vegetablesalthough they will develop a better taste if left to themselvesfor at least a couple of additional weeks.So long as the jar hasn't been opened the contents will keep firmand crisp for at least a year. After opening it will keep for amonth or so refrigerated. Sometimes you will experience a veryweak "post- fermentation" once the jar has been opened, this isokay.A couple of times in the past 15 years I have seen the garlics turnbluish-green (the same way sunflower seeds can sometimes turngreenish in cakes with eggs and bicarbonate), this will not affectthe taste nor the edibility of the vegetables.You can use kvushim (meaning "pickles", pronounced "kuh-vooh 'sheem")* in soups* in salads* with meat dishes* in pitas* as a snack (yummy!)and please don't limit yourself to using carrots and peppers. Ihave successfully fermented e.g. green beans, beet roots & cucumbers(each type of vegetable on its own). If you have access to vineleaves they are just *great* with the cucumbers (throw in somegreen grapes too!), in which case you would want to omit the dill.Leaves from the blackcurrant bush are also good. Cucumbers madethis way are truly delicious in gazpacho, btw.Forget about cabbages, though, and find yourself a good recipe formaking genuine sauerkrat instead, cabbages just don't turn out wellthis way.Experiment with the amount of garlic and/or chili -- try also otherkinds of vegetables available at your place.Note #1: When I first heard about this method I was *very* scepticand had a lot of "what if"'s, mostly related to botulism and foodpoisoning, and so I tried to inoculate the batch with a tsp ofsourdough which has a pretty well defined microflora. While theidea was good the result was bad -- I ended up with a goo of uselessmush, and on top of that it was too sour. This is *NOT* the pathyou want to follow, you have been warned.Note #2: In spite of the term "fermentation" the process outlinedabove does not produce any alcohol, so those of you who do notdrink alcohol needn't worry. :-)Arielle's Recipe Archives: Vinegar PeppersVinegar Peppers30-36 peppers1/3 part white vinegar, 1/3 part cider vinegar, 1/3 part water1 heaping teaspoon kosher salt (with no iodine)6 large cloves of thickly sliced garlic1 heaping tablespoon oregano (preferably fresh dried)Combine the vinegars, water and salt in a large bowl and set aside.Wash and dry the peppers. Cut the large peppers in thick slicesand smaller ones in half. Place the mixture of peppers, garlic,and oregano in the jar in layers. Pack tightly. Add the mixture ofvinegars, water, and dissolved salt to the jar, pushing the peppersdown constantly, as they will try to rise to the top. Add enoughliquid to cover the peppers completely. The peppers will absorbthe vinegar, so keep adding the liquid mixture until the jar iscompletely full, keeping the proportions in mind. Secure lid tightlyand store in a cool place. The vinegar peppers will be ready toeat after three to four weeks. As you remove the peppers foreating, it will be necessary to keep the remaining peppers coveredwith extra vinegar mixture. Just repeat the vinegar and watercombination.The type of pepper recommended is called Saint Nicholas, which areavailable the last week of August or the beginning of September.They are the size of a large tomato, green or red. The authorprefers the green ones as the red can become "mushy" The pepperscan be packed in any size glass jar, the amount of liquid neededcan be determined by following the measurement rule of thumb below.This recipe is for a half gallon jar.Arielle's Recipe Archives: Lime PickleLime PickleThis recipe makes roughly 1.5 kg of lime pickle. If you want to,you can also add mustard seeds.Ingredients:Whole limes 20Green chillis 20Coarse rock salt 6 TbsBay leaves, crumbled 4Fresh root ginger,peeled and cut intothin matchstick shapes 175gLime juice 300mlWash the limes in cold water and dry on kitchen towels. Make four cutsthrough the limes to quarter them to within 0.5 cm of the bottom. Removethe pips.Slit the chillis lengthways and scrape out the seeds, leaving the chilliswhole with their stalks.Arrange a layer of limes on the bottom of a large pickling jar. Sprinklewithsalt and crumbled bay leaves. Add 2 or 3 chillis and about 2 tablespoons ofthe ginger. Repeat these layers until all the ingredients, except half thesalt are used up. Pour over the lime juice and give the jar a good shake tosettle the contents.Cover the mouth of the jar with a clean cloth and tie in place with string.Put the jar in a sunny place for at least 6 days, adding half a tablespoonof the remaining salt each day. Shake the jar at least twice a day. Eachnight, put the jar in a dry place in the kitchen. Be sure to turn the jareach day so that all sides are exposed to the sun's rays.After six days, keep the pickle on a shelf for 10 days. Cover with a lid andshake the jar every day. The pickle will be ready to eat after 10 days.Arielle's Recipe Archives: Watermelon Pickles Watermelon Pickles 1 thick rind of one large watermelon 7 cups sugar (3-1/2#) 1/2 teaspoon oil of cinnamon 1/2 tsp oil of clove 1 pint cider vinegar (2 cups) Peel and cut into chunks the rind of one large watermelon. Cover with boiling water and cook until tender (can put a toothpick in it), but not mushy -- maybe a half hour? Drain well. Make a syrup of sugar, oils, and vinegar. Bring it to a boil and pour over well-drained rinds, in a non-metal bowl. Let stand 24 hours; drain off syrup and re-heat it and pour over the rinds again let stand 24 hours. On the 3rd day, heat the rinds in the syrup and put in hot jars and seal. Yield: 6-8 pints. I stick these in a boiling water bath for about 5 minutes to be sure they seal. ________________________________________________________________________Denise Jo" Subject: Pineapple Upside-Down Cake Pineapple Upside-Down Cake a.. 4 T. margerine a.. 1/2 cup brown sugar a.. 1 - 16oz. can sliced pineapple a.. marachino cherries Preparation - In saucepan, combine brown sugar & margerine. Heat just to boiling. In a 9" round or square cake pan arrange pineapple slices. Place marachino cherry halves, rounded side down, in centers of pineapple slices & in spaces between slices. Pour brown sugar/margerine mixture into bottom of cake pan. Set aside. ------------------------------------------------------- We use this easy low-fat sponge cake recipe for upside- down cake. This sponge cake recipe is great for strawberry shortcake, topped with a fruit suace, or just by itself too. Sponge Cake a.. 1 cup flour a.. 1 tsp. baking powder a.. 1/2 tsp. salt a.. 3 egg yolks - beaten lightly a.. 3 tsp. cold water a.. 1 cup sugar a.. 3 egg whites - beat to form stiff peaks Preparation - Combine dry ingredients. In a separate bowl, mix egg yolks, sugar & water; beat. Add dry ingredients and beat at medium speed for about 2 to 3 minutes. Fold in egg whites. For pineapple upside-down cake - Slowly pour sponge cake batter in pan on top of pineapples and brown sugar/margerine mixture. Bake at 350º for 40 to 45 minutes. Remove from oven and let stand 1 to 1 1/2 minutes on cooling rack. Turn onto a serving plate, being careful the hot syrup doesn't spill on you. http://www.angelfire.com/ab/NeedARecipeCallMom/momscakes3.html Denise Jo "I'm not 40 something. I'm 39.95 plus shipping and handling." http://www.theanimalrescuesite.com kaar[4on4] Pizza crust Date: 6/30/2003 9:13:58 AM Central Daylight Time From: jtrue@loganrec.com Reply-to: 4on4@yahoogroups.com To: 4on4@yahoogroups.com Sent from the Internet (Details) A confessed lurker here, had to jump in on this ome... the best recipe for this is in Amy D.'s TWG. It makes 2 large, and no time at all. First, Dissolve 1 Tb. dry yeast, & 1 tsp. sugar in 1/4c warm water, set aside, it will foam up if the yeast is good.. In a mixer bowl, combine 1c. flour, 1tsp.salt,1 Tb. oil, 1/2c. warm water. Attach dough hooks to mixer head, and mix well. Add 1c. flour, mix, add yeast mixture, and mix until dough is white in color. Cover bowl and let rise until double; work(punch) dough down & divide in 2. Place in single oiled bowls to rise again. Using veg. oil on your hands, smooth the dough into 2 pizza pans, being careful not to tear it. I like to sprinkle Parmesan cheese over the dough before baking. Bake @ 350 for 15 min., to use, top with your fav. toppings, return to oven for 30-35 min. To freeze, cool, place in the largest zipper bag & freeze. I've used this for years and we love it.... Enjoy. Blessings, gramma joy From: Linda Holleman Subject: Deep Fried Potato Wedges Deep Fried Potato Wedges Ingredients: potatoes, medium (about 1 1/2 per person) 3/4 cup flour 2 Tbs. seasoned salt oil for deep frying Directions: Peel potatoes and rinse; if "new" potatoes scrub and rinse. Drain potatoes on 2 layers of paper towel - do not dry. Cut each potato into quarters. If large potatoes, cut into sixths or eighths. Heat oil to high in deep fryer. Mix flour and seasoned salt in plastic bag. Shake to mix. Add potato wedges and shake to evenly coat. Gently lower wedges into hot oil. Turn down heat to medium and allow wedges to cook slowly. You have time to go outside to the BBQ to get the meat cooking or prepare the salad. When your meat is ready to serve, turn the heat up to high again to finish browning and crisping the wedges. Serve with either sour cream or ketchup. Pressure Cooker Rice Simple plain rice cooked fast and perfect. Prep Time: 1 minute Cook Time: 10 minutes Temperature: pressure regulator rocking slowly. Ingredients: 1 cup long grain white rice (not minute rice) 1 1/2 cup water 1 1/2 cup water - again Cooking Directions: 1. Pour rice and 1 1/2 cup water in an all metal bowl which fits in the cooker loosely. 2. Pour 1 1/2 cup water into bottom of cooker and place bowl with rice on rack in cooker. 3. Close cooker and cook for 5 minutes with slow steam escape from the regulator. 4. Remove from heat and let pressure drop by itself. 5. Open cooker and allow rice to steam for 5 minutes. Linda Holleman Re: Summer wedding ideas for Tonya Stake out or reserve your spot in the park. Have someone there at 4 a.m. with crepe paper rolls to tie off your space. Have someone relieve them every couple of hours. This will also allow time to start barbecues and have your fire ready to start cooking by the time people start arriving. If you are barbecuing at the park, precook whatever you are serving for meat unless it is hot dogs and hamburgers. Precook chicken in the microwave to 3/4 done, or in the oven. Precook spareribs in ginger ale with some bay leaf until tender (this gives ribs a wonderful spicy but not hot flavor). Broil marinated London Broil about 10 minutes per side. Precooked meat 1) cooks more quickly 2) is much less likely to burn and 3) acquires the smokey barbecued flavor. Think salads sitting in large bowls or tubs of ice - potato salad, pasta salad, rice salad, vegetable salad, marinated vegetables, green salad, fruit salad, etc. Rolls and sliced breads (a nice variety) with butter and possibly jam. Borrow or rent punch bowls and make sure that your ice rings will fit in them. Use plastic cups in the wedding colors. Two or three days before the wedding, freeze ice rings 1/3 full of white grape juice or other light colored juice you are using in your punch. Top with green grapes, mint leaves and strawberries (or small pieces of tropical fruits), top with a small amount of juice. When that freezes enough to hold fillings in place, fill the rest of the way with juice. Chill punch ingredients. Just before serving, put in the ice rings, and chilled punch ingredients. This keeps your punch from being diluted as ice melts in it. Champagne Punch (Non alcoholic) This looks like champagne and has a very subtle (sort of dry) grape flavor. 1 can frozen white grape juice concentrate 1 1/2 cans water 2 liters dry ginger ale Mix white grape juice concentrate and water. Just before serving, add chilled ginger ale. Serves 8 generously 48 Servings 6 cans frozen white grape juice concentrate 9 cans water 12 liters dry ginger ale 100 servings 12 cans frozen white grape juice concentrate 18 cans water 24 liters dry ginger ale Tropical Fruit Salad for 12 to 16 1 can pineapple chunks in juice, drained well, reserving juice 1 can mango spears, drained well and cut into bite sized pieces 1 large papaya, peeled and cut into bite sized pieces 1 pound each red and green seedless grapes 1 pound oranges, peeled, seeded and cut into bite sized pieces 1 pound bananas, peeled and sliced. 1 fresh coconut if desired Drain pineapple well, reserving juice. Drain mango spears and cut. Peel and dice papaya, rinse and stem grapes. Peel oranges and cut over reserved pineapple juice to catch juice. Peel and slice bananas in a bowl. Pour pineapple juice and orange juice over sliced bananas. Refrigerate everything until just before serving. Mix well, drain banana and add to fruit salad. Top with shreds of fresh coconut if desired. One coconut is enough for at least 100 servings of fruit salad. Have someone bring the wedding cake (preferably whoever makes it) because large wedding cakes have a tendency to tip if not handled carefully. Congratulations on marrying off your son and hope this is helpful Mary Benno212@Juno.com RF4RPChicken Breast on Tomato Rice Serves 4: 4 chicken breasts 250 g rice (1/2 pound) 400 g canned tomato (16 ounce can) 1 garlic cloves (fine minced) 1 tablespoon olive oil 120 g feta cheese (5 ounces) 100 g cream yoghurt (4 ounces) 50 g black olives (chopped) (2 ounces) 400 ml chicken broth (2 cups) 2 tablespoons bread crumbs salt, pepper Mix rice together with canned tomatos and put in a oven-resistant dish. Lay chicken breasts on top of tomato - rice mixture. Mix the feta cheese with yoghurt, olive oil, garlic, olives, salt an pepper. Spoon this sauce over the chicken breast and sprinkle bread crumbs on top. Add half of the chicken broth and bake for 20 min at 400° in the preheated oven. After this time add the rest of the broth and bake again for 15 minutes. Serve together with garden-lettuce. Recipe by Christiane Franz From: Kim Date: Tue Jun 24, 2003 8:47 pm Subject: A Fourth of July Dessert! Red White & Blue American Pie 1 10-inch pastry or graham cracker 1 8-ounce package cream cheese 1 12-ounce package whipped topping 1 21-ounce can blueberry pie filling 1 cup powdered sugar, sifted 1 21-ounce can tart cherry filling Bake 10-inch pie pastry; let cool to room temperature. Pour blueberry pie filling into shell; refrigerate for 30 minutes. Beat cream cheese and powdered sugar; beat until smooth. Fold in whipped topping. Spread cheese mixture over blueberry pie filling; refrigerate for 30 minutes. Spread cherry pie filling over cheese mixture. Refrigerate for at least 4 hours before serving. Yield: 6 Servings Roasted Garlic Oil and Rosted Garlic Makes 2 2/3 cups Garlic Oil and 1/2 cup Garlic Mash 3 large heads garlic, cut horzontally in half 3 cups pure olive oil 4 sprigs thyme 1 1/2 tsp. black peppercorns, toasted Preheat the oven to 300*. Put the garlic heads, cut side down in a small casserole or ovenproof pot and pour the olive oil over them. Add the thyme and pepper. Cover with a lid or foil and bake for 45 min. to 1 hr. , until the garlic is soft enough to mash. Remove hte garlic from the oil and set aside. Strain the oil into a bowl and let cool, then pour into an airtight containeer. The oil will keep for at least a month. To make the garlic mash, squeeze the cloves out of their papery husks into a bowl. Mash the roasted garlic with a fork. Store mash in an airtight container in the refrigerator for up to 1 month. New World Kitchen by Norman Van Aken Posted to weekday-recipes@yahoogroups.com by "Patty McDuffy" jojoFrom: Jean mailto:Bunkburn@aol.com Hi Chef, enjoy those little lizard critters. Aren't they adorable? Did you know if Cooky chases one, it will drop its tail in an effort to escape? Not a pretty sight for sure. Our little Mickey De Cairn utilizes them for his vacation sport when we visit there each winter. I cut an article out of the USA weekend paper in June, and since then have spread the word about this technique for searing steak then letting it cook slowly therefore giving you time to do other meal preparation. It really works. Rather than try to type out the whole enchilada, I've condensed the tips. 1. Choose a thick NY Strip or Ribeye steak - 1 1/4-1 1/2" thick. (Sirloin works good too, but it has to be thick.) Get the steak to room temperature 2. Preheat a gas grill on high for 10-15 minutes, covered. Or preheat a cast iron skillet or grill pan until smoking. Be sure pan is large enough to hold steaks comfortably apart or they will not sear but will steam. 3. When grill or pan is very hot, oil the grill rack quickly ,close the top to return to high heat, or oil the grill pan lightly with a brush. 4. Sprinkle both sides of each steak with salt, pepper, and a scant tsp of sugar. (wait to do this because the sugar melts quickly) 5. Throw steak on to the grill, and sear for two minutes on each side. They should end up with a nicely charred crust. Set aside on a wire rack placed on a shallow pan like a cookie sheet. 6. Brush with garlic oil - (about a half tsp of minced garlic and 1 tsp virgin olive oil per steak.) 7. Place the pan with the steaks into a 325 degree preheated oven. They will need about 25 minutes to cook to medium, less for rare. Check with your instant read meat thermometer. If they are ready and you are not, turn off oven, and leave the steaks there with the door open. This has not failed yet. You will be very impressed with yourself! wwrecipesShirley Corriher's Touch-of-Grace Biscuits Serves 4 to 6 The secret of these sensationally light biscuits is the steam produced by a moist dough and baking the biscuits up against each other. Preheat oven to 475. Set a rack in center of oven. Blend together in a bowl: 1 1/2 cups (measured by dipping cup into flour and leveling against side of bag) white lily self-rising flour, or 1 cup other brand self-rising flour and 1/2 cup granulated flour (i.e.Wondra or shake and blend), plus 1/2 teaspoon baking powder 1 tablespoon sugar Between 1/8 and 1/4 teaspoon salt Work in with finger tips: 3 tablespoons shortening (Crisco, Spry, etc.) Add and stir with a spoon until just mixed - dough will be wet and gooey: 3/4 cup buttermilk 1/2 cup heavy cream For shaping and baking: Spray 8-inch cake pan with non-stick spray. Have 1 cup non-self-rising flour in a pie plate. Spray a medium ice cream scoop or tablespoon with non-stick spray . Scoop up biscuit dough and drop in flour. Sprinkle with flour and roll in flour. Shake off excess and shape into a tall round. Place in cake pan. Continue process until all dough is used, pressing biscuits snugly next to each other. For wretched excess, you could brush bicuits with melted butter. Bake about 15 to 18 minutes, or until golden brown. Eat hot, turning out the panful of biscuits onto a platter, and gently separating them with a paring knife. Copyright 1996 Shirley Corriher From: sandraks Subject: Shirley's INCREDIABLE BREAD How rude of me to send that to the list and not post the recipe! This is so great, if you have a bread machine its a must try recipe! Enjoy and thanks Shirley! Sandy * Exported from MasterCook * Shirley's 2 lb. Bread Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup lukewarm water 2 Tbs. softened butter 1 egg 3 cups flour 1 tsp. salt 1 Tbs. yeast -- (package) 1/3 cup sugar Put all ingredients in the bread machine in the order shown. Press start. This bread is a little on the sweet side. If you like you can put 1/4 cup sugar instead of 1/3. I use 1/3. I love sugar. Use the white/regular bread selection. KAAR Shower Cleaner Fill spray bottle almost full with hot water and add: 1 tsp. borax 1 tsp. washing soda 1 Tbs. castille liquid soap 1/2 cup vinegar Spray daily! Mary Beth Guba mbguba@comcast.net rf4rpBONUS RECIPE From the World Wide Recipes archives __________________________________________________ When people think of Spanish soups, gazpacho is usually the first one that comes to mind. Today's recipe is just as popular in Spain, and predates by several hundred years the tomato based gazpacho that we are familiar with. Sopa de Ajo (Garlic Soup) 1/2 cup (125 ml) Spanish olive oil 8 cloves of garlic, peeled 3 cups (750 ml) day old bread, cut into cubes 8 cups (2 L) boiling water Salt and freshly ground pepper to taste 2 Tbs (30 ml) chopped fresh parsley 6 eggs, beaten Heat the olive oil in a heavy saucepan over moderate heat and saute the whole cloves of garlic until they are light golden brown, stirring frequently. Remove the garlic and set aside. Fry the bread cubes in the oil until they are golden brown and crisp. Carefully add the bread and oil to the pot with the boiling water. Add the salt, pepper, and parsley. Mash the garlic cloves and add a little of the boiling water to make a paste. Add the paste to the soup, stirring to distribute. Cover and simmer for 1 hour. Add the beaten eggs a little at a time, stirring as you do so, and continue cooking until the eggs have formed ribbons. Serves 6 to 8. strawberry cheesecake tart Date: 7/3/2003 10:27:15 AM Central Daylight Time From: hsdwidow@yahoo.com Reply-to: Budget101_@yahoogroups.com To: Budget101_@yahoogroups.com Sent from the Internet (Details) I have a recipe that sounds similar. It's from the Pillsbury cookbook from June 1991. The kind you can get at the grocery checkout counter. It's not in layers though. It is gorgeous and was a huge each each time I made it. You can make it in a pie tin or you can make individual desserts in the tiny pie pans. I have a picture of it and on the top they place a circle of sliced strawberries around the top overlapping a little, then a cicle of reddi whip inside of it and then one strawberry sliced and layed out in a fan shape for presentation. Strawberry Cheesecake Tarts. 1 8 oz. package of cream cheese softened 1 c. frozen strawberries thawed 1/4 c. powered sugar 1 1/2 c frozen whipped topping thawed 1 graham cracker pie shell ( or 6 individual shells) In food proceeesr bowl with metal blade or blender container, combine cream cheese, strawberries and sugar, process until smooth. Transfer to large bowl; fold in whipped topping. Spoon mixture into pie shell. Refridgerate 1 to 2 hours. Garnish with additional whipped topping and fresh strawberries if desired. I know it's not the recipe you asked for but this would still be a BIG HIT!! Good luck Sara wrote: I am desperatly searching for a dessert recipe.I do not know what it is called, but I belive It consists of a grahm cracker bottom layer, a cream cheese and powdered jello 2nd layer, and I believe a cool whip and strawberry yogurt 3rd layer. b101This is a fun cake. Lois carroll@ecr.net STRAWBERRY SODA POP CAKE 1 large box strawberry gelatin 1 (12 oz.) can strawberry soda 1 small box vanilla INSTANT pudding 1 large container Cool Whip 1 (18.25 oz.) box white cake mix Make cake according to package instructions, and bake in a 13 x 9-inch pan. After cake has cooled, poke holes in cake with a straw. Prepare gelatin mix by dissolving gelatin in 1 1/2 cups hot water. Add cold Shasta (don't let set). Pour over cake, then refrigerate long enough to set. Mix pudding with 1 1/2 cups cold milk, and beat until thick. Stir in Cool Whip and spread over cake. ddj Stuffed Celery 4 oz (110 g) cream cheese at room temperature 1/4 cup (60 ml) freshly grated Parmesan cheese 2 Tbs (30 ml) butter 1 tsp (5 ml) celery seed Salt and freshly ground pepper to taste 12-16 inner ribs of celery with leaves attached Combine the cream cheese, Parmesan, butter, celery seed, salt, and pepper and blend to combine thoroughly. Using a spoon or a pastry bag with a star nozzle, fill the concave portion of the celery stalks with the mixture. Serve chilled. Serves 4 to 6. Bon appetit from the Chef at World Wide Recipes The Recipe ***** You have to try this recipe at least once this summer on your grill. You will be... how do I say... impressed. But do me a favor. Add a tsp. of my dry rub seasoning in the stuffing. If you don't have the recipe, I'm telling you, you are missing something special. Not one ingredient over powers another. For more information, check it out! http://www.kieto.com/kdr_dry_rub.htm Let's do it! Stuffed Grilled BBQ Pork Chops ***** 4 extra-thick rib pork chops, about 1" to 1 1/4" thick, to serve four 3/4 cup dry breadcrumbs large pinch dry rosemary, crumbled fine large pinch dry marjoram, crumbled fine 1 Tbsp. melted butter 1/2 cup sweet onion, minced 1 small clove garlic, minced 1/2 tsp. salt Make pockets in the chops by slitting from the edge of the eye to the bone with a sharp knife. Combine the breadcrumbs, butter, garlic, onion, rosemary, marjoram and salt, and stuff the mixture into the pockets. Use a small skewer if necessary to hold the edges closed. Grill the chops over medium-high heat for 8 to 10 minutes per side, turning several times, until the fat is crisp and the meat nicely browned. Great grillin' and buon appetito! Kieto kietoMMMMM----- Recipe via Meal-Master (tm) v8.06 Title: SUMMIT LEMON SQUARES Categories: Cookies, Great, Marie, Desserts Yield: 24 Servings 1 c Butter 2 c + 1 T flour 1/2 c Powdered sugar 4 Eggs 2 c Sugar 6 tb Lemon juice 1/2 ts Baking powder 1 c Chopped pecans, optional Preheat oven to 325~. Combine butter, 2 C. flour and powdered sugar till well mixed. Pat evely into a 13x9x2" pan. Bake 15 minutes. Beat eggs slightly, add the sugar, lemon juice, the remaining 1T. flour, baking powder (and pecans if using) and sitr until well mixed. Pour egg mixture over the baked crust. Bake 40-45 mintues. Sprinkle with powdered sugar if desired. Cut into 24 squares. About 210 calories each. MMMMM dirtbagHi Shannon, I make a cake that sounds like your Sunshine Cake. The recipe came from a friend from Bermuda. Very simple to make. Hope this helps. Another Nancy njluc@attbi.com Sunshine Cake 1 pkg. 2 layer cake mix 1 small pkg. Jell-O Mix dry Jell-O with dry cake mix and mix as directions on box. Bake in a greased and floured tube cake pan with a solid bottom. Bake as directed on box. For frosting mix about 2 tbls. juice with 1 cup of powdered sugar and pour over cold cake. For flavors it is very good made with lemon cake mix and lemon Jell-O and lemon juice for glaze. I have also used orange or strawberry flavors. This is a great cake for a cookout as it is firm and easy to carry. Super Salad Deb! I've got it! Well sort of. The dressing was Whish Bone "Just 2 Good!" It's the 2 grams of fat/serving-Italian kind. As for the salad...We throw in everything. Greens, hard boiled eggs, onion, shredded cheeses, (thawed, frozen) peas, tomato, shredded (or sliced baby) carrots...you can add avocado, asparagus, broccoli, cauliflower... what ever you like, but the secret is to make every thing cut so small that you can get like 3 to 5 things on every fork full. That is what makes it worth eating a bunch of, cuz every fork full is diffrent. It took a long time for us to discover the secret of cutting everything so small. It always seems like the bottom of the bowl stuff is so good, now it's all the bottom of the bowl. Try it, it's worth the chopping! -Dawn RECIPE: SWEET & TART STRAWBERRY SPINACH SALAD *~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* INGREDIENTS: 1/2 cup white sugar 2 tablespoons sesame seeds 1 tablespoon poppy seeds 1-1/2 teaspoons minced onion 1/4 teaspoon Worcestershire sauce 1/4 teaspoon paprika 1/2 cup vegetable oil 1/4 cup cider vinegar 1 bag (10 ounces) fresh spinach 2 cups fresh strawberries, sliced thin 1/2 cup shopped pecans 1/2 cup crumbled gorgonzola cheese DIRECTIONS: In a blender, combine the sugar, sesame seeds, poppy seeds, onion, Worcestershire sauce, paprika, oil, and vinegar. Blend well. If the dressing seems thick, add a few drops of water. Remove the stems from the spinach and tear the leaves into bite-size pieces. Add to a large salad bowl along with strawberries, cheese and nuts and toss enough dressing to coat all. Do not add dressing until just before serving. (Can also be individually plated) Yield: 4-6 Servings Categories: Salads http://www.thedailyrecipe.com Taco Bell Beef Date: 7/5/2003 1:39:41 AM Central Daylight Time From: Petracw1@aol.com Reply-to: Budget101_@yahoogroups.com To: eddonna@kiski.net CC: zeiss@texas.net, Budget101_@yahoogroups.com Sent from the Internet (Details) This is another clone that is right on the money. It's great for taco salads, burritos, ect.. Taco Bell Beef 1 lbs Ground Beef 1/4 cup flour 1 tbl. chili powder 1 tsp. salt 1/2 tsp. dried minced onion 1/2 tsp. paprika 1/4 onion powder dash of garlic powder 1/2 cup water In a medium bowl combine the beef with flour, chili powder, salt, minced onion, paprika, onion powder, and garlic powder. Use your hands to mix thoroughly into beef. Add seasoned beef mixture to the water in a skillet over medium heat. Mix well with wooden spoon or spatula, breaking up the meat as it cooks. Cook for 8-10 minutes or until meat is cooked. The finished product should be very smooth with no large chunks. --- garyrbeck1@yahoo.com wrote: > TEX-MEX CHICKEN AND CORN STEW > > 6 chicken drumsticks [I use thighs] > 2 each small onions and bell peppers, finely chopped > 2 cups water > 1 can (14 1/2 oz.) chicken broth > 1 can or jar (about 4 oz.) diced green chiles > 1 Tablespoon minced garlic > 1 teaspoon each dried oregano and chili powder > 1 can (about 16 oz.) white hominy or corn kernels, > drained > > Toppings: shredded carrots and pepper-jack cheese; > sliced radishes, cutup > romaine lettuce and lime wedges. > > Place all ingredients except Toppings in a pressure > cooker. Heat as directed > by manufacturer. Adjust heat to maintain recommended > pressure; cook 15 > minutes. > > Remove from burner if using electric stovetop. Let > pressure drop gradually. > Remove drumsticks from broth with a slotted spoon. > Using 2 forks, shred meat > off bones. > > Return meat to broth, stir in hominy and reheat if > necessary. Serve with > topping of choice. > > Source: I Dunno4 Recipes > HREF="http://www.idunno4recipes.com">http://www.idunno4recipes.com > > > Gary > San Francisco, CA. to: PressureCookingRecipes@yahoogroups.com Here is a different veggie dish I think you will like and it is a money saver. Lois Carroll@ecr.net Tomato Puff 1-1/2 cups of stewed tomatoes 1 cup soft bread crumbs 1/2 cup grated sharp cheddar cheese 1 teaspoon salt 1 teaspoon onion juice 3 eggs With a fork, blend the bread crumbs and tomatoes together, forming a thick paste. Add the cheese, salt, and onion juice. Separate the egg whites from the egg yolks. Beat the egg yolks until thick and lemon colored. Beat your egg whites separately. Add the egg yolks to the tomato mixture. Next, fold in the egg whites. Place in a buttered casserole dish and bake at 350 degrees F oven for 45 minutes. Serves 4 RDJLast night two friends, one a vegetarian, came for dinner and I made two of my very favorite summer dishes. The first is a scrumptious pasta dish, and the second is a blueberry pie from Maine that is our favorite. I hope you enjoy them. Leann lhill@wtciweb.com Tomato-Fontina Pasta Marinade/Sauce: 4 cups fresh cut up tomatoes, seeded and peeled 4 cloves fresh garlic, minced 1 T. fresh mint, cut into fine strips 1/2 c. fresh basil leaves, cut into fine strips 1/2 c. extra-virgin olive oil of good quality 1/4 t. red pepper flakes 1 t. salt 1/2 t. freshly ground black pepper 1 pound of good pasta (use a type that will trap the sauce, i.e., not a flat type) 8 ounces fontina cheese, coarsely grated or cut into small cubes 1/2 c. grated Parmesan cheese (see note, I sprinkle on top instead) Directions: Make marinade and let sit for at least 3 hours. Cook pasta al dente. Now work quickly: ladle about 1/2 c. of the marinade liquid into the hot drained pasta. Stir to coat pasta, then quickly add the cheese. Stir until the fontina has melted. Add the remaining tomato marinade mixture. Serve immediately, or serve lukewarm. Makes four hearty servings. Add a green salad and some good bread and you have a wonderful summer meal. Note: for some reason, one time I forgot to add the Parmesan cheese and decided I liked it better without it. Instead I just pass some to sprinkle on top. I think the nutty taste of the Fontina gets covered up by the Parmesan. You can try it both ways and decide for yourself. You can make the marinade/sauce and refrigerate it, but obviously, you must bring the marinade to room temperature, or your cheeses will never melt! I have kept it a couple of days in the fridge, and doesn't seem to hurt it. I also have made the marinade with the last of the tomatoes and basil, and frozen a batch which I then have in the winter. The herbs turn dark, the texture isn't as good, but it really reminds me that summer will come and we'll be able to eat this wonderful dish again! Lois Woods Maine Blueberry Pie 1 precooked pie shell, 9" 4 cups blueberries (2 pints) Bake the pie shell, pricking it and lining the pan with foil and beans so that the c rust doesn't puff up. Cool. Rinse the blueberries and pick them over for any overripe ones or blemished berries. Remove 1 cup of the berries and put into a heavy bottomed small saucepan. Add to the cup of blueberries in the saucepan: 3/4 cups white sugar 2 heaping (not rounded, but heaping) Tablespoons of flour 1 teaspoon cinnamon 1/2 teaspoon salt 1/4 teaspoon nutmeg 1/4 cup water Stir and bring to a boil. Reduce heat to a simmer--it should bubble slightly. Keep stirring with a wooden spoon for 5-7 minutes until it gets to be like a very thick "glue." Watch the heat and stir continuously, for if you scorch it, you'll have to start over. I set a timer for 7 minutes of simmering, the wooden spoon will swipe the bottom of the pan, sort of like risotto making. (I call it glue because it holds the pie together. If the glue isn't thick enough, when you slice the pie it will run. Good "glue" will hold all together for perfect slices. :-) When it is really stiff, pour it into a mixing bowl and add the remaining 3 cups of blueberries. Stir to combine. Pour into the pie shell and refrigerate until well chilled. Just before serving, whip 1 cup of whipping cream with 1 t. vanilla and powdered sugar or Splenda to taste. Frost the pie with the cream and serve, icy cold. RF4RPTropical Punch 6 cups (1.5 L) pineapple juice 1/2 cup (125 ml) frozen orange juice concentrate 1/2 cup (125 ml) frozen lemonade concentrate 1/4 cup (60 ml) fresh lime juice 1/4 cup (60 ml) grenadine Combine all ingredients in a large pitcher and stir to combine. Serve chilled over ice. Makes about 2 quarts (2 L). Bon appetit from the Chef at World Wide RecipesFrom: Amelia mailto:tesslouise@letterboxes.org Here's my fourth and last "warm-weather favorite." In fact, it probably IS my favorite of the four I've submitted. Try it and you'll see. I just keep a jar in the fridge all summer - they're good on and next to sandwiches, as an extra side at dinner, and so forth. Wilted Cucumbers (from the Revised Edition of "The Enchanted Broccoli Forest") 2/3 cup vinegar (wine or cider) 1/3 cup water 4 tablespoons honey or sugar 1 teaspoon salt 1/2 cup thinly sliced red onion 4 medium-sized cucumbers, peeled, seeded, and thinly sliced Fresh black pepper to taste 2 tablespoons minced fresh dill (or 2 teaspoons dried) Combine the vinegar, water, honey or sugar, and salt in a small saucepan. Heat just to the boiling point, then remove from heat. Place the onion and cucumber slices in a medium-large bowl, and add the hot liquid. Cool to room temperature; add pepper and dill. Transfer to a jar with a tight-fitting lid. Chill until cold. Approximately 4 to 6 servings.