March 3, 2007

Requests
Shared Recipes, Crafts and Hints
Forum Recipes
Gardening with Gary

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Saint Patrick's Day Recipes
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Requests

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Kitchen Tips

Buy fresh blueberries, blackberries or raspberries in bulk (they're less expensive that way as a rule). Wash the berries and place them on a cookie sheet in the freezer. Once frozen, remove them from the cookie sheet and put them into a freezer bag. The berries do not stick together, and you can remove just the amount you need.

For lighter fritter batter, substitute an equal amount of club soda or beer instead of liquid called for.

To prevent a freshly-baked cake from sticking to the cake plate, dust the cake plate with confectioners' sugar.

Shared Recipes, Crafts and Hints

For Bonnie who requested gluten-free recipes.

Try: http://www.nottapasta.com/freerecipeclub.cfm

Best, Kathrynne

*****
Bonnie, Recipe Goldmine has a nice collection of gluten-free and wheat-free recipes at http://www.recipegoldmine.com/glutenfree/glutenfree.html

Martha

*****
This is in reply to the request for the corn nut recipe. My father, who is now 70, grew up in the south. He told me about "Parched Corn." He says that it is better than corn nuts. I haven't tried it yet, however when we get fresh corn I do plan to.

Husk, clean, and cut fresh corn from the cob. Then fry in (he used bacon grease) your choice of butter, margarine, etc. in a cast iron skillet. Don't let it get too brown. Season as you like.

He used to do this in the mornings after breakfast, wrap it up for the day, and then take off for a day of adventure through 100 acres of Tennessee Valley outside of Chattanooga.

J.R Brown

*****
Turqlady, the Heath Bar chips (with or without chocolate) are available at some Wal-mart supercenters.

Hilary

*****
for molly e.w.

I had an incident in the hospital that left me with critically dry skin. I tried everything on the market until I found Nivea Body Essential Enriched lotion which is a new item for them. It was the ONLY one that worked. You might also try Alberto VO5...the kind that comes in a tube. It's supposed to be for hair, but those conditioners really help skin, too. It's a little greasy at first, so I only used it on my hands.

Linda Abbott

*****
Hi Molly. I too have very dry skin. I went to our local Sam's Club and was looking around and found this cream and it does work beautifully. The name of it is Genes. It is vitamin e 100,000 IUs Swiss Collagen Complex Moisturizing Creme. I have used it for about 2 weeks now and my hands and legs and feel so soft even my husband said "My goodness your skin feels so nice and your fingers aren't cracked or bleeding anymore." How nice to be able to hold hands again and shake hands with people and feel good about myself. Hope this will work for you too. I hope you have a Sam's Club in your hometown.

Sue

*****
To turqlady looking for Heath bar or toffee pieces...they have them in the baking aisle at the supermarket. They may be "Skor" brand, but they taste just the same.

Nella

*****
Jean Hendrickson was looking for Lemon Love Notes.

Lemon Love Notes
 
1/2 cup softened butter
1 cup sifted flour
1/4 cup confectioners' sugar
1 cup sugar
2 tablespoons additional flour
1/2 teaspoon baking powder
2 beaten eggs
2 tablespoons lemon juice
2 teaspoons grated lemon peel* (You can do without this,
    but it tastes much more lemony with it.)

Blend together the butter, one cup of flour, and the confectioners' sugar. Press firmly into an ungreased square cake pan. I grease a coffee cup and use that to press down hard (the side of a coffee cup works very well). Bake this at 350 degrees F for 8-10 minutes- just until golden. Cool.

Mix sugar, 2 tablespoons of flour and baking powder. Add the the remaining ingredients and blend well. Pour this over the baked mixture in the cake pan and return it all to the oven for 25 minutes (same temp). The top will get a bit puffy and golden while baking, but it will fall and get nicely crinkly when it cools.

Sprinkle with confectioners' sugar and cut into squares. This makes 16, which is hardly enough.

* For the zest of any citrus fruit I save the peels in the freezer. Then I use my vegetable peeler on it while still frozen and scrape off thin bits of peel. You can also use your vegetable peeler to peel long, thin strips, then cut them up with tiny snips of your kitchen shears, or any clean pair of scissors.

Lisa

I don't know if this is specifically what Kim Slate was looking for, but here is a recipe for Lemon Puckers:

Lemon Puckers

1 cup butter, softened
3 ounces cream cheese
1 cup sugar
1 egg yolk
1/2 teaspoon grated lemon rind
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup finely chopped walnuts
3/4 cup sifted confectioners' sugar
3 tablespoons lemon juice (about 3 lemons)

Cream the butter and cream cheese. Add the sugar and then the egg yolk. Add the lemon rind and mix well. Mix the salt with flour and add in small amounts to the butter-sugar mixture, blending well after each addition. Add the walnuts and refrigerate the dough for 2 hours. When the dough is ready to bake, form it into three logs, each approximately 6 inches long, and flatten the logs slightly. Cut 12 (1 x 3-inch) ovals from each log. Bake the cookies on a lightly greased cookie sheet at 325 degrees F for 18 to 22 minutes, until they are lightly browned. Cool the cookies on racks and glaze with a mixture of the confectioners' sugar and lemon juice.

Makes 3 dozen.

~Lisa

gramaj also submitted this recipe.

*****
Here is the recipe for Lemon Love Notes from Farm Journal's Homemade Cookies requested by Jean Hendrickson. ~ cuteascountry_Shortcake

Lemon Love Notes

Source: Homemade Cookies by the Food Editors of Farm Journal (1971)

"Snowy confectioners' sugar coating contributes to the cookies' charms"

1/2 cup butter
1 cup sifted flour
1/4 cup confectioners' sugar
1 cup sugar
2 tablespoons flour
1/2 teaspoon baking powder
2 eggs, beaten
2 tablespoons lemon juice
2 teaspoons grated lemon peel

Mix butter, 1 cup flour and confectioners' sugar. Press into an ungreased 8-inch square pan. Bake in moderate oven (350 degrees F) for 8 minutes or until golden. Cool in pan on rack.

Combine sugar, 2 tablespoons flour and baking powder. Add eggs, lemon juice and peel. Mix well. Pour evenly over baked, cooled mixture in pan. Bake in moderate oven (350 degrees F) 25 minutes. (Top puffs up in baking, but falls in cooling.) Cool in pan on rack and cut in 2-inch squares. Sprinkle with confectioners' sugar, if desired.

Makes 16.

*****
Re: Lemon Love Notes a request in most recent email Newsletter. (BTW, I am SO happy to see the newsletter back in my inbox. I have MISSED it!)

I know this recipe! I have had it in my files for close to 30 years! However, I am typing it up today straight from Farm Journal's Cooking for Company cookbook (1968).

Lemon Love Notes

Brown-topped cookies have crunchy crust, rich and luscious lemon filling.

1/2 cup soft butter, room temperature
1 cup flour
1/4 cup confectioners' sugar
1 cup sugar
2 tablespoons flour
1/2 teaspoon baking powder
2 eggs, beaten
2 tablespoons lemon juice
2 teaspoons grated lemon peel

Mix butter, 1 cup flour, and confectioners' sugar. Press into an 8-inch square pan. Bake in moderate oven (350 degrees F). Cool in pan on rack.

Combine sugar, 2 tablespoons flour and baking powder. Add eggs, lemon juice, and lemon peel. Mix well. Pour on baked, cooled mixture in pan.

Bake in moderate oven (350 degrees F) for 25 minutes. (Top puffs up in baking, but falls in cooling.) Cool and cut into squares.

Makes 16 cookies.

LuAnn

*****
Anne requested in the Feb. 07 recipe goldmine newsletter a cherry cobbler using canned cherry pie filling. Here is one:

Cherry Cobbler

1 (21 ounce) can cherry pie filling
1/2 teaspoon almond extract
1/2 (18 ounce) package yellow cake mix, about
2 cups chopped pecans (optional)
1/4 to 1/2 cup melted butter

Heat oven to 350 degrees F.

Mix pie filling w/almond extract; pour into buttered 9 x 9-inch pan. Sprinkle cake mix and nuts over pie filling. Drizzle butter over all. Bake for 55 minutes. Serve warm with ice cream.

cuteascountry_Shortcake

*****
This is in response to a request made for Pineapple Zucchini Bread in the Recipe Goldmine Newsletter dated February 1, 2007. Special thanks to azlinda for finding the time to start sending out this long awaited newsletter. We all look forward to receiving in our mailboxes! What a treat!!

Pineapple Zucchini Bread

Source: The Best of Country Cooking (1999, Reiman Publications)

Submitted by Sharon Lafferty,Partlow, VA

The pineapple and zucchini make a nice combination in this flavorful bread.

2 eggs
2 cups sugar
1 cup vegetable oil
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
2 cups shredded zucchini
1 can (8 ounces) crushed pineapple, undrained

In a mixing bowl, beat eggs, sugar, oil and vanilla.

Combine dry ingredients; stir into egg mixture just until moistened. Fold in zucchini and pineapple. Pour into two greased 8 x 4 x 2-inch loaf pans. Bake at 350 degrees F for 60 - 70 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack.

Yield: 2 loaves

Enjoy!

cuteascountry_Shortcake

*****
Here is my recipe for zucchini bread with pineapple. ~ Shirley & Nunny

Zucchini Walnut Bread

4 eggs
2 cups sugar
1 cup oil
3 1/2 cups flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
2 teaspoons cinnamon
2 cups grated zucchini (use green also )
1 cup raisins
2 teaspoons vanilla extract
1 cup crushed pineapple (drained )
1 cup walnuts (small chunks)

Cream together eggs, sugar and oil, then add remaining ingredients. Mix all together.

Grease and flour 2 bread pans. Bake at 350 degrees F for 55 minutes or more until done.

*****
This same recipe was also sent in by Kay, Linda, June and AJ. Thank you all!

Lynde Thames requested a recipe from the 1961 Betty Crocker Cookbook. Mine used to be my Grandma's, so probably copyright laws weren't invented yet. So here's the Jewish Challah Bread recipe from page 108, instead of 161.

Rich Egg Bread (Key Recipe)

Measure into mixing bowl:

1/2 cup warm water (110-115 degrees F)

Add, stirring to dissolve:
2 packages active dry yeast

Stir in:
1 1/2 cups lukewarm milk
1/4 cup sugar
1 tablespoons salt
3 eggs
1/4 cup soft butter
Half of 7 1/4 to 7 1/2 cups sifted flour

Mix with spoon until smooth. Add enough remaining flour to handle easily; mix with hand. Turn onto lightly floured board; knead; let rise; and shape into 3 loaves. Bake until a rich brown. Temperature: 425 degrees F (hot oven) Time: Bake 25-30 minutes Amount: Three (3) loaves

Jewish Challah Bread

Follow key recipe above except, when ready to shape, divide dough into 3 equal parts. Roll each into a strand 14" long. Place on greased baking sheet. Braid the 3 strands (email me at granniemac@gmail.com and I'll scan the illustrations and send them to you). Brush with butter. Cover with damp cloth: let rise until double (40-50 minutes). Brush with egg yolk glaze.

Egg Yolk Glaze:

Mix with fork 1 egg yolk and 2 tablespoons cold water. Brush over breads just before baking for shiny golden brown finish.

I didn't know how much I'd missed your newsletter till I realized how happy I was to receive this one. I'm so glad you're back.

Anna

*****
from Nanna

This is for Lynde who was looking for the recipe Jewish Challah Braid. I hope this is the one that you were looking for. Found it in my old taped-together 1974 issue.

Challah Braid

1 package active dry yeast
1/4 cup warm water (105 to 155 degrees F)
1/2 cup lukewarm water
1 tablespoon sugar
1 teaspoon salt
1 egg
1 tablespoon shortening
2 1/2 to 2 1/4 cups all purpose flour*
1 egg yolk
2 tablespoons cold water

Dissolve yeast in warm water. Stir in lukewarm water, the sugar, salt, 1 egg, the shortening and 1-1/4 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured board; knead until smooth and elastic, about 5 minutes. Round up dough in greased bowl; turn greased side up. Cover; let rise in warm place until double, 1 1/2 to 2 hours.

Punch down dough; divide into 3 equal parts. Roll each part into strand, 14 inches. Place strands close together on lightly greased baking sheet. Braid gently and loosely. Do not stretch. Fasten ends; tuck under securely. Brush braid with shortening. Let rise until double, 40 to 50 minutes.

Heat oven to 375 degrees F.

Beat egg yolk and cold water until blended; brush over braid. Bake 25 to 30 minutes.

*If using self-rising flour, omit salt. VARIATION: Richer Braid: Substitute lukewarm milk ( scalded then cooled) for the 1/2 cup lukewarm water and butter or margarine for the shortening.

*****
from Lynde

Rich Egg Bread used in Jewish Challah Braid

1/4 cup warm water (110-115 degrees F)
1 package active dry yeast
1/2 cup lukewarm milk (scalded then cooled)
1 tablespoon sugar
1 teaspoon salt
1 egg
1 tablespoon soft shortening or butter
2 3/4 to 3 cups flour

Dissolve yeast in water. Stir in milk, sugar, salt, egg, shortening and half the flour into yeast. Mix until smooth. Add enough remaining flour to handle easily. Turn onto floured board; knead, let rise, shape into 3 equal parts. Roll each into a 14-inch strand. Place close together on lightly greased baking sheet. Braid the strands gently and loosely. Do not stretch. Fasten ends, tuck under securely. Brush with butter. Cover with damp cloth; let rise until double, 40 to 50 min. Brush with egg yolk glaze. Bake 375 degrees F for 25 to 30 minutes.

Egg Yolk Glaze:

Mix one egg yolk and 2 tablespoons cold water with a fork. Brush over breads.

*****
 I used the Betty Crocker Cook Book published in 1956 to learn to cook after getting married in 1957. This is the recipe that is in this book. I made it often when I was cooking for 6.

Jewish Challah Braid

1/2 cup warm water
2 packages yeast
1 1/2 cups lukewarm milk
1/4 cup sugar
1 tablespoon salt
3 eggs
1/4 cup soft butter
7 1/2 cups all-purpose flour

Measure water into large bowl. Add yeast, stirring to dissolve. Stir in remaining ingredients, using 1/2 of the flour. Mix with spoon until smooth. Add enough remaining flour to handle easily; mix with hand. Turn out on lightly floured board and knead until smooth and elastic. Put into greased bowl, turning dough to grease top. Cover with damp towel and let rise until double (1 1/2 hour).

Punch down. Let rise again until almost double (30 minutes).

Turn out on floured board and divide into 3 equal parts. Roll each piece into a strand 14 inches long. Place on greased baking sheet. Braid. Brush with butter. Cover with damp cloth; let rise until double (40 to 50 minutes) Brush with Egg Yolk Glaze. Sprinkle with sesame or poppy seeds, if desired.

Egg Yolk Glaze:

Mix 1 egg yolk and 2 tablespoons cold water with fork.

Heat oven to 425 degrees F. Bake for 25 to 30 minutes or until golden brown and done.

Yield: 1 large braid

Source: Betty Crocker

Carol Dimer in Orland Park, Illinois

*****
Love your newsletter, as I am always on the prowl for one more recipe. I have two recipes in answer to two requests in the February 1 newsletter.

Anna had requested a cherry cobbler recipe using canned cherry pie filling. Here is a good one. This works with all sorts of canned, frozen or fresh fruit. If you are using un-sweetened fruit, just sweeten as desired. I bake my cobblers in an 8-inch Corning Ware dish or a 7 x 11-inch Pyrex dish.

Fruit Cobbler

1 stick margarine/butter
1 cup self rising flour
1 cup sugar
1 cup buttermilk/milk
1 can cherry pie filling

Place stick margarine/butter into pie dish and place into a 350 degree oven. While butter is melting, mix flour, sugar and buttermilk. Remove dish from oven and pour flour, sugar, milk mixture evenly over the butter. DO NOT STIR! Then pour canned pie filling over all. Place into 350 degree F oven and bake until golden brown. The cobbler will come out of the oven with a beautiful crust on top. TRUST THE DIRECTIONS!

Turqlady wanted to know if Toffee/Heath Bar chips were still being made? I bought a couple of packages the other day at Wal-Mart.

Finally, Av

*****
For Anne from Marianna

Three recipes in one: The cobbler made with canned pie filling, and make-your-own cherry or blueberry pie fillings. I used to make this on the Trinity Alps Resort (California) vacation cabin's tiny stove.

Top-of-the-Stove Cherry or Blueberry Cobbler

1 cup biscuit mix
2 tablespoons soft or melted butter or margarine
1/4 to 1/3 cup milk
1 tablespoons sugar
1 can or recipe cherry or blueberry pie filling
Ice cream or cream, optional

In a small bowl, combine biscuit mix, butter, milk and sugar. In a deep skillet that has a tight lid, heat pie filling almost to boiling. Reduce heat to low. Drop dough by spoonsful on top of sauce. Cover tightly. Dumplings will be done in 15 to 20 minutes. Do not uncover pan until 15 minutes has passed. Let cool a while. Spoon into bowls. If you wish, serve with cream or ice cream.

Cherry Pie Filling

Make the following in the skillet in which you will complete the recipe:
1 (16 ounce) can sour pitted cherries, including juice
1 cup sugar
1/3 cup flour
1/8 teaspoon cinnamon
1/4 teaspoon almond extract

Drain juice from cherries into skillet. Mix in sugar, flour and cinnamon. Cook over medium heat, stirring constantly, until mixture thickens and boils. Stir in cherries and almond extract.

Blueberry Pie Filling

Make the following in the skillet in which you will complete the recipe:
1 (15 ounce) can blueberries, including juice
1/4 cup sugar
2 teaspoons tapioca
Dash salt

Mix in the skillet and let stand while preparing biscuit dough. Stirring, bring to a boil before topping with dough.

*****
from Amy

I found this recipe on cooks.com. Perhaps this is the recipe that Sheila is looking for.

Grandma McCue's 7-Up Cake

Cake:
1 lemon cake mix
1 (4 ounce) serving package instant vanilla pudding
4 eggs beaten
3/4 cup vegetable oil
10 ounces 7-Up

Glaze:
1 1/2 cups sugar
1 stick butter
1 small can crushed pineapple, drained
2 eggs beaten
1 cup flaked coconut

Heat oven to 325 degrees F. Grease and flour 2 round cake pans.

In a large bowl, combine cake mix, pudding, eggs, oil, and 7-up until well blended. Beat on high 2 minutes. Pour batter into prepared cake pans.

Bake at 325 degrees F for 30 minutes. Cool in pans on rack.

While cake is cooling, prepare glaze by melting butter and sugar together, add pineapple, stir to mix. Add eggs slowly, tempering them so that they do not curdle.

Bring to a boil and reduce heat to a simmer. Once mixture thickens, add the coconut.

Place one cake layer on plate and drizzle with glaze. Top with remaining cake layer and pour glaze over all.

Refrigerate until ready to serve.

Enjoy!

Submitted by: Martha Britt

*****
I hope this pleases you. It has an Italian flavor. If you don't care for that, just leave out the Italian seasonings.

Mom’s Vegetable Beef Soup (with an Italian accent)

Chuck roast (2 to 3 pounds) cut into bite-size pieces
    (eliminate fat and gristle)
1 large can tomato sauce
1 can stewed or diced tomatoes (Del Monte Italian style
    makes a good choice)
1 large package frozen mixed vegetables
1 can sliced white potatoes
1 medium yellow onion, cut into small pieces
Salt (all seasonings to taste)
Pepper
Garlic powder
Onion powder
Italian seasoning
Thyme

Cut up roast and discard all suet, gristle and fat. Cut up onion. Place in large pot and brown slightly. Season with salt, pepper, garlic, onion powder, Italian spices and thyme according to taste. Add large can tomato sauce. Cover and let simmer on low for at least one hour. Add diced or stewed tomatoes. About 1/2 hour before serving add canned potatoes and frozen vegetables.

Serves 6 generously. Best with fresh French or Italian bread and butter.

If you don't have a large family, this freezes well. It is very thick and hearty and when reheating may need a little water added.

Sincerely, Amelia Arnold

*****
Someone was looking for a recipe called Sunday Night Soup. I found this one on the web. Maybe this is the one they were referring to? Just trying to help out. I really enjoy your newsletter! welcome back! I've missed you! Hugs. ~ michele

Sunday Night Soup

1 pound pork sausage
4 cups water
2 (15 1/2 ounce) cans red kidney beans, rinsed and drained
1 (28 ounce) can tomatoes
1 onion, chopped
1 clove garlic
2 teaspoons salt
1/8 teaspoon black pepper
1/2 teaspoon thyme
1/8 teaspoon caraway seed
Pinch of crushed red pepper
1 cup peeled and diced new potatoes

Brown, drain and crumble sausage. Combine all ingredients. Bring to boil, turn heat down. Simmer from 40 – 60 minutes.

You may add bay leaf if you like the flavor for part or all of cooking time.

*****
Sunday Night Soup

1 (16 ounce) can chopped tomatoes
6 cups water
1 large can beef broth
3/4 teaspoons pepper
3/4 cup chopped celery
1 cup chopped onion
1 teaspoon Worcestershire sauce
1 package dry onion soup mix
2 1/2 cups tomato juice
1 (8 ounce) can mushroom stems and pieces, drained
1 (16 ounce) package frozen mixed vegetables
2 potatoes, diced
1/2 teaspoon thyme
1/4 teaspoon garlic powder
1 (9 ounce) package beef filled tortellini

In 6-quart pan bring to a boil the tomatoes, water, broth, pepper, celery, onion, Worcestershire sauce, onion soup mix, tomato juice and mushrooms. Reduce heat to simmer, cover, and cook for 30 minutes. Add frozen vegetables, potatoes, thyme, garlic powder and tortellini. Bring to a second boil. Reduce heat and simmer soup for an additional 30 minutes. Add more water if the tortellini absorb too much moisture. Serves 12.

Val

*****
Delicious Beef Stew

1 1/2 to 2 pounds cubed stew beef or veal
3 or 4 potatoes, skinned and cubed bite-size
A few handsful baby carrots, sliced in half (or just slice regular carrots)
1 small onion, diced (large if you like onions)
1 can tomato soup (Campbell's has best flavor)
1 soup can water
2 beef bouillon cubes
Ketchup
Flour
About 2 tablespoons vegetable oil

Make sure beef is cut into bite-size pieces, all pretty much the same size. Coat with flour and brown in a little oil. Just brown the meat on all sides - don't cook it through.

Take the meat out when browned.

Add diced onion to whatever oil is left in the pan and cook a minute or two.

While the onion is cooking, microwave a cup of water with the 2 bullion cubes until it's hot and the cubes can dissolve easily.

Add the tomato soup, one soup can of water and the cup of beef stock. Throw in the potatoes, carrots and a tablespoon or two of Ketchup. Salt and pepper to taste (not too much salt).

Bring it all to a boil, and then cover and simmer on low for at least an hour. The last half hour keep the lid off slightly so the gravy can thicken a bit.

That's it! :) If you do it in a pressure cooker, it takes like 12 minutes. Great served over egg noodles. You can add more potatoes or carrots if you like. It's a pretty easy recipe to adjust.

*****
from Carol

From KathiLeeGifford.com

Mic's Mom's Raw Apple Cake

1 teaspoon salt
1 1/2 teaspoons baking soda
2 teaspoon cinnamon
1/4 teaspoon cloves (optional)
1 cup oil
3 eggs
1 1/2 teaspoons vanilla extract
4 cups peeled and diced raw apples
1 cup chopped nuts (may add up to 2 cups)
1 cup raisins
2 cups sugar
2 cups flour (put this in last)

Mix in order. Sift together salt, baking soda, cinnamon and cloves. Add oil, eggs, vanilla extract ,and then mix in apples, nuts, raisins, sugar and add flour last. Bake in 13 x 9-inch pan at 350 degrees F for 45 minutes (or longer until pick comes out clean). Serve plain or with whipped cream or Cool Whip.

*****
This is for Esther wanting a hot wings recipe. Originally posted by Chris in NM at Recipes To Go.

Chris's Hot Wings

The other night I fixed hot wings for us for dinner. They were so good! Below is what I did:

1 package drummies
1/3 cup butter
1/4 cup hot pepper sauce (Louisiana Hot Sauce) OR to taste
Little garlic powder
2 - 3 dashes Tabasco sauce
1/2 teaspoon Liquid Smoke
1 - 2 small shakes salt

Melt butter in a small saucepan and add sauces and spices. Mix well and then cool.

In a zip lok, combine wings with the sauce mixture, tossing to coat evenly. Bake wings on foil-lined baking sheet for 1 hour at 425 degrees F until fully cooked and crispy.

If you wish, you may grill wings with coating on on the grill at med. high heat with the lid closed for 30 - 35 minutes or until no pink remains and the juices run clear, turning occasionally. You may also deep-fry wings, with sauce on, in hot oil, 400 degrees F for 12 minutes and drain. If you choose to grill these, I would use one of those basket thingies so those little drummies don't fall through the grates! Enjoy!

I serve these with fries and cole slaw - my own recipe.

Creamy Coleslaw

from Betty Crocker

1/2 cup mayonnaise or salad dressing
1/4 cup cup sour cream
1 tablespoon sugar
2 teaspoons lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon celery seed
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 medium head cabbage, finely shredded or chopped (4 cups) -
    or 1 bag slaw mix
1 small carrot, shredded (1/2 cup)
1 small onion, chopped (1/4 cup)

Mix all ingredients except cabbage, carrot and onion in large glass or plastic bowl. Add remaining ingredients; toss until evenly coated. Cover and refrigerate at least 1 hour to blend flavors. Cover and refrigerate any remaining salad.

Welcome back! Chris in NM

*****
Ben’s Enchilada Soup

2 cans enchilada sauce
1 can cream of mushroom soup
1 can Fiesta Nacho Cheese (Campbell’s)
1 can water

Mix all cans together into crock pot and cook on LOW all day long. Serve with tortilla chips and shredded cheddar cheese.

*****
Mock Tuna Salad

1 large can garbanzo beans, drained and mashed
3 green onions, chopped, or 1/4 cup chopped red onion
Mayonnaise
1 teaspoon spiced mustard
2 tablespoons pickle relish
2 boiled eggs, chopped

Mix all ingredients together. Serve on toast, in pita bread, or on bed of lettuce.

BethC, Nebraska

*****
Oval Lee Mc has requested a recipe for Apple Butter Stack Cake. My Mother baked Apple Stack Cakes for our Thanksgiving Dinners as well as our Christmas Dinners. Here is that recipe.

Stack Cake

1 cup Crisco or butter
2 1/2 cups sugar
2 eggs (beaten)
4 cups plain all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup buttermilk
1 teaspoon pure vanilla extract

Cream together sugar and Crisco/butter. Add beaten eggs and vanilla extract and buttermilk. Stir together flour, baking soda and baking powder and add to creamed mixture...may need to add more flour...need dough to be stiff enough to handle easily. Divide dough into 7 portions. Pat each ball of dough into greased 9-inch cake pans. Bake at 400 degrees F for 10 to 15 minutes.

Apple Filling:
1 pound dried apples
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground cinnamon
2 cups light brown sugar

Cover apples with water and let soak overnight. Then add spices and sugar and cook until soft enough to mash. Place apple mixture between cakes. Refrigerate at least 4 days before eating.

Linda in East Tennessee

*****
Internet Ready Spaghetti

Lube:
1/4 stick butter
1 tablespoon extra virgin olive oil (EVOO)
4 tablespoons oil from meat

Fresh and Wet:
2 1/2 pounds ground meat (beef, turkey or pork)
1 package fresh button mushrooms, sliced
1 cup wine or beer (Chardonnay -white) or (Merlot - red) -
    1/2 for the saute and 1/2 for the meat
8 cloves garlic, minced - 6 for the saute and 2 for the meat
3 small bell peppers (green, yellow, red - diced)
2 medium size onions (yellow and red - diced)
3 cans diced tomato
2 cans tomato sauce
1 can tomato paste
6 fresh basil leaves (julienned)

Dry:
2 teaspoons each parsley, oregano and basil
1/2 teaspoon each thyme and marjoram
1/8 teaspoon red pepper
1/8 – 1/4 teaspoon (tweak to your taste) ground allspice
1/8 - 1/4 teaspoon ground cinnamon
3 tablespoons kosher salt (one for the meat, one for the saute
    and one for the boiling water)
2 tablespoons organic, brown or white sugar
1 tablespoon sea salt (for the boiling water)
2 bay leaves (one for saute and one for meat)

2 packages spaghetti or any other type of pasta

Chop onions, mushrooms, yellow and red bell peppers, and garlic, separating the amount of six and two cloves. Roast green bell pepper over gas flame, turning over frequently with tongs, or chop in half then broil in the oven until charred. Peel and dice the roasted pepper and set to the side with rest of the vegetables.

In a large pot, heat the olive oil and butter over medium to medium low heat. Add the two cloves of garlic, meat, one tablespoon of salt, and brown. Stir in the half cup of wine and one of the bay leaves and simmer, stirring for ten minutes. Put the four tablespoons of oil from the meat to a sauté pan. Drain excess oil and set to the side.

Heating the oil at medium to medium low heat, add the six remaining cloves of garlic, onions, mushrooms, yellow and red peppers, and one tablespoon of kosher salt into the sauté pan. Stir constantly and let it brown until onions are translucent. Add the bay leaf and the other half cup of the wine into the pan and let it simmer for ten minutes or until the liquid cooks out.

Combine the sautéed vegetables, tomato cans, and the rest of the dry ingredients into the large pot increasing to high heat. Mix constantly, boil, and then decrease heat to a simmer for 2 to 3 hours or until liquid becomes thick. At this point, I usually taste for acidity levels, adding more sugar until balanced.

Just before the sauce thickens, in another large pot, add water with the tablespoons of both Kosher and Sea Salt. Bring to a boil and add the pasta, stirring constantly. A tip I found to have your pasta ‘al dente’ is to add two minutes to the suggested cooking time. That way, you don’t have to keep checking on the pasta and potentially burning your fingers or tongue. When the pasta is finally al dente, drain pasta into a colander and let it cool down, continuing the cooking process.

When ready to serve, you can add the fresh julienned basil and stir into sauce or garnish over plate. You can also serve the pasta separate from the sauce or combine the two. Accompany with remaining wine used to cook.

Buon appetito!

Dann Manahan

*****
St. Patrick’s Day is just around the corner, but celebrating with kegs of green beer is getting a bit dated. That is why Caravella Limoncello developed a more sophisticated cocktail for the green holiday: the St. Patrick’s Day Mint-tini.

St. Patrick's Day Mint-tini

Makes two servings.

1 ounce lemon vodka
1/2 ounce Caravella Limoncello
1/4 ounce chocolate liqueur
1/4 ounce Amaretto
1/2 cup vanilla ice cream
1 1/2 tablespoons fresh mint, roughly chopped
2/3 cup crushed ice

Place all ingredients, except the mint, in a blender and blend on high for about 30 seconds until well blended and smooth.

Add mint and blend just until it is just mixed together.

Pour into two chilled martini glasses and garnish with fresh mint sprigs and shaved chocolate.

Enjoy!

Best, Nancy

*****
These are real good! Easy to make, too! Bill C.

Scones with Dried Cherries, Walnuts and Lemon

Set oven rack in top 1/3 of oven; heat to 375 degrees F.

3 cups all-purpose flour
1 tablespoon baking powder
1 cup sugar
1 tablespoon lemon zest
1 teaspoon salt
3/4 cup (1 1/2 stick) butter, chilled and cut into small cubes
3/4 cup dried cherries (original called for cranberries;
    any dried fruit would work)
1/2 cup coarsely chopped walnuts (or any other nut you wish)
1/2 cup chilled half-and-half (I needed 4 tablespoons more)

Put first 5 ingredients in processor and pulse a few times to mix and "sift." Add butter; pulse 10 times, then  add nuts and fruit; pulse a few times to mix. Turn out into large bowl, add half-and-half and mix with fork by flipping it until you can make it form a ball. Cut the ball in half; flatten each half ball into a disk about 1 inch high and 6 inches in diameter. Cut each disk into six wedges; place wedges a few inches apart on baking sheet covered with parchment. Brush each wedge with lemon juice and sprinkle sugar over it.

Bake until golden, and tester comes out clean (about 20 minutes). Serve warm or at room temperature.

Next time try it with dried blueberries and pecans.

*****
from Bill Dake

Chicken Pot Pie Soup

2 to 3 pounds red potatoes
2 or 3 diced carrots
1 bag frozen peas
1 cup chicken base
1 gallon water
1 quart heavy cream
Diced cooked chicken
Cornstarch

Fill pot with water and add chicken base and vegetables and boil till cooked.

Add chicken and heavy cream.

Add cornstarch mixed with water to thicken. Prior to serving bake a "Wicks" Pie Shell and crumble into soup.

*****
from Jill Anderson

Popcorn Salad

3/4 cup mayonnaise
1 cup diced celery
1 1/4 cups (5 ounces) shredded cheddar cheese, divided
1 (8 ounce) can sliced water chestnuts, drained
3/4 cup crumbled cooked bacon, divided (about 1/2 pound)
1/4 cup shredded carrots
2 tablespoons minced chives
6 cups popped popcorn

In a large bowl, combine mayonnaise, celery, 1 cup cheese, water chestnuts, 1/2 cup bacon, carrots and chives; mix well. Add popcorn; stir to coat. Spoon into a lettuce-lined bowl. Top with the remaining cheese and bacon. Serve immediately.

Yields 10-12 servings.

This really is good, but you need a bit of company as it isn't one you want left over. Would be fun for a potluck!

*****
Candied Yams

1 cup firmly packed light brown sugar
1 teaspoon salt
1/4 cup butter
1/4 cup water
6-8 good size yams

Par boil yams until tender but not falling apart. Grease pan with Crisco. Cut yams in half lengthwise. Place yams cut side down in greased pan. Mix all ingredients together, boil for 3 minutes. Pour over par boiled yams. Bake at 350 degrees F for 1 to 1 1/2 hours.

*****
from Marie

Breakfast Rolls

1 small package regular butterscotch pudding
1/4 cup margarine
3/4 brown sugar
1 teaspoon cinnamon chopped nuts
1 (14 count) package frozen rolls

Sprinkle pudding and nuts (about 1/2) on bottom of Bundt pan. Crumble butter and sugar. Lay rolls around and sprinkle mixture and rest of pudding and nuts Put in cold oven about 7:00 pm for about 12 hours.

Bake at 350 degrees F for 1/2 hour (including pre-heating time).

*****
Creamy Chicken Casserole

2 cans cream of mushroom soup
2 cans cream of celery soup
2 cans cream of chicken
1 bag croutons
6 boneless skinless chicken breast
2 cans chicken broth
2 cans evaporated milk
1 large bag La Choy chow mein noodles

Put chicken breasts into pot along with chicken broth to boil. In a deep dish casserole pan that you can bake in. Put in soup and evaporated milk and mix together. Cut up the chicken breasts into small pieces put into casserole dish. Now add the chow mein noodles. Bake at 350 degrees F for 50 minutes. Ten minutes before done, add the croutons on top of the casserole dish.

NewYorkDoctor

*****
Eclair Pudding Cake

Cake:
1 (15 ounce) box graham crackers
2 small boxes instant pudding, vanilla or coconut
3 1/2 cups cold milk
1 (8 ounce) container frozen whipped topping, thawed

Chocolate Frosting:
2 cups powdered sugar
1 1/2 tablespoons cocoa powder
1 teaspoon vanilla extract
3 tablespoons butter or margarine, softened
1-2 tablespoons cold milk

In medium mixing bowl, combine pudding and milk. With whisk, beat pudding until well combined. Fold in container of whipped topping. Set aside.

In medium mixing bowl, combine all frosting ingredients with mixer until creamy and spreadable. You may need to add more milk until it's spreadable.

Line bottom of 13 x 9-inch baking pan with whole graham crackers. Top with half the pudding mixture. Spread evenly. Top with another layer of graham crackers, pressing down slightly into pudding. Spread remaining pudding mixture evenly over graham crackers. Top with remaining graham crackers, pressing down slightly into pudding. Spread frosting evenly over top layer of graham crackers.

Cover pan tightly with foil and refrigerate for at least 2 hours before serving so that the graham crackers have time to soften. To serve, cut pieces with sharp knife, remove from pan with spatula.

Submitted by Terri, Staunton VA

*****
Easy Apple Cake

1 box white cake mix or spice cake mix, with or without pudding in the mix
1 (20 ounce) can apple pie filling
1 1/2 teaspoons cinnamon
2 large eggs
1/2 teaspoons almond extract

Heat oven to 350 degrees F. Grease and flour 13 x 9-inch pan.

In large mixing bowl, combine all cake ingredients. Beat with mixer on medium speed two minutes. Pour batter into prepared pan(s) and bake until toothpick inserted in center comes out clean, about 23-28 minutes.

Frosting:
3 cups powdered sugar
4 tablespoons shortening, room temperature
4 tablespoons butter or margarine, room temperature
1 1/2 teaspoons vanilla extract
1-2 tablespoons milk or water

In medium mixing bowl, combine all ingredients, starting with just 1 tablespoon of milk or water. With mixer, blend until well combined. Add more milk or water until the frosting is to the desired smoothness.

Frost cooled cake(s).

Submitted by Terri, Staunton VA

*****
Easy Cherry Cake

1 box white cake mix, with or without pudding in the mix
1 (20 ounce) can cherry pie filling
2 large eggs
1 teaspoon almond extract

Heat oven to 350 degrees F. Grease and flour 13 x 9-inch pan, or two 9-inch rounds.

In large mixing bowl, combine all cake ingredients. Beat with mixer on medium speed two minutes. Pour batter into prepared pan(s) and bake until wooden pick inserted in center comes out clean, about 23-28 minutes.

Frosting:
3 cups powdered sugar
4 tablespoons shortening, room temperature
4 tablespoons butter or margarine, room temperature
1 1/2 teaspoons vanilla extract
1-2 tablespoons milk or water

In medium mixing bowl, combine all ingredients, starting with just 1 tablespoon of milk or water. With mixer, blend until well combined. Add more milk or water until the frosting is to the desired smoothness.

Frost cooled cake(s).

Submitted by Terri, Staunton VA

*****
Submitted by Brandie Martin

Oven Roasted Country Style Pork Ribs

(baby backs would probably work, too, but I haven't tried \
    them; the cooking time would need to be adjusted)
Garlic powder
Onion powder
Tony Chachere's Cajun Seasoning
Black pepper
Parsley flakes
Red pepper flakes
Cinnamon
Brown sugar
Honey
Barbecue sauce
Onion, sliced or chopped (optional)
Mushrooms, canned (optional)

Heat oven to 350 degrees F.

Liberally/To Taste sprinkle the ribs with garlic powder, onion powder, Tony Chachere's, black pepper, parsley flakes, red pepper flakes, cinnamon (don't be shy with the cinnamon), and brown sugar. Rub the seasonings into the ribs very well. Place the ribs in a large baking dish that has been lined with foil (for easy cleanup). Drizzle lots of honey over the ribs. Dilute the barbecue sauce with a little water or beer and generously pour over the ribs. Place onion slices and mushrooms on top of ribs (optional). Cover the whole works with foil, sealing well.

Bake at 350 degrees F for 45 minutes per pound. When removing ribs from the oven, let them stand for at least 15 minutes before pulling the foil off.

Hint: The onions and mushrooms that are left in the juice make a great addition when cooking pinto beans or just serve them in the sauce from the bottom of the pan with your ribs.

YUMMMMM!

*****
Caramelized Brownies

1 package chewy brownie mix (recommended: Duncan Hines)
4 tablespoons butter
1 cup chopped pecans
1 cup firmly packed light brown sugar

Heat oven to 350 degrees F.

Prepare the brownie mix according to the package directions. Pour batter into a greased 9 x 13-inch pan.

Melt the butter in a small saucepan. Add the pecans and sugar and cook, over medium heat, stirring frequently, until the sugar dissolves. Drizzle the caramel mixture over brownie batter and bake until a wooden pick can be inserted and withdrawn cleanly, 25 to 30 minutes.

Treva

*****
Stuffed Chicken (crock pot)

6 boneless chicken breast halves
6 thin slices ham
6 thin slices Swiss cheese or other
1/4 to 1/2 cup flour
8 ounces sliced mushrooms
3/4 cup chicken broth
1/4 cup dry white wine
1/4 teaspoon dried rosemary, crushed
1/4 cup grated Parmesan cheese
2 teaspoons cornstarch
1 tablespoon water
1 teaspoon Gravy Magic or other browning sauce
Salt and pepper, to taste

Place chicken breasts between sheets of wax paper or plastic wrap; pound to flatten. On each chicken breast, place a slice of ham and a slice of cheese; roll up and secure with toothpicks. Dredge the chicken rolls in flour. Place mushrooms in slow cooker then top with chicken rolls. Combine chicken broth, wine, and rosemary; pour over chicken. Sprinkle with the Parmesan cheese. Cover and cook on LOW for 6 hours.

Remove chicken to warm platter. Combine cornstarch, water, and gravy browning sauce; stir into chicken cooking juices and stir until thickened. Add salt and pepper to taste; pour sauce over chicken rolls.

Serves 6.

Treva

*****
Caramel Apple Cheesecake

1 (21 ounce) can apple pie filling
1 (9-inch) graham cracker crust
2 (8 ounce) packages cream cheese, at room temperature
1/2 cup sugar
1/4 teaspoon vanilla extract
2 eggs
1/4 cup caramel topping
12 pecan halves, plus 2 tablespoons chopped pecans

Heat the oven to 350 degrees F.

Reserve 3/4 cup of the apple filling; set aside. Spoon the remaining filling into the crust. Beat together the cream cheese, sugar and vanilla extract until smooth. Add the eggs and mix well. Pour this over the pie filling.

Bake for 30 to 35 minutes, or until the center of the cake is set. Cool to room temperature.

Mix the reserved pie filling and caramel topping in a small saucepan and heat for about 1 minute, or until spreadable. Spoon the apple-caramel mixture over the top of the cheesecake and spread evenly. Decorate the edge of the cake with pecan halves and sprinkle with chopped pecans. Refrigerate the cake until ready to serve.

Treva

*****
Miracle Chicken Skillet

1/4 cup Miracle Whip Salad Dressing
1 1/2 cups Minute rice, uncooked
1 1/2 cups chicken broth
1 tablespoon chili powder
4 small boneless, skinless chicken breast halves
1 tomato, chopped
1/2 cup shredded cheddar cheese

Mix salad dressing, rice, broth and chili powder in large skillet. Top with chicken. Bring to boil; cover. Reduce heat to low; simmer 25 minutes. Top with remaining ingredients. Cook an additional 10 minutes.

Treva

*****
Pina Colada Cobbler

1 cup self-rising flour
1 cup milk
3/4 cup granulated sugar
1 can pineapple tidbits, partially drained
1 can cream of coconut
1/2 cup sliced maraschino cherries (optional)

Heat oven to 350 degrees F. In a 2-quart casserole, mix first three
ingredients until smooth. Add next three ingredients and stir to mix.
Bake for approximately 45 minutes or until crust is golden and center is firm.

Treva

Gardening with Gary

A reader writes~ I saw an article talking of Hibiscus plants and can you email me some information on them? My plant is an indoor plant and is about 3 ft tall but it does not bloom. Any information you can give me I will appreciate.

Here are some tips for Growing Healthy Tropical Hibiscus: They need lots and lots of light. After they have been acclimated, they will do best with full sun. As soon the soil begins to dry, thoroughly drench the root mass. Keeping the soil evenly moist is important during the summer when they are blooming and exposed to drying breezes. During cooler weather and when they are indoors, let them get a little dry before watering. They are very sensitive to temperatures below 50º and thrive in temperatures from 60-85º. When it is hotter, be sure to increase the humidity and water. They enjoy being sprayed frequently using lukewarm water. To raise the humidity, either use a humidifier or keep the plant on a humidity tray. Hibiscus are heavy feeders when actively growing and blooming. Feed every other week during spring and summer with an all-purpose, water soluble fertilizer. During fall and winter, cut back to once a month. If your water is very alkaline (like most city water), an occasional dose of an acid fertilizer will help keep the soil pH closer to the preferred 6.5 to 7.0. Hibiscus grow best in a well-drained quality potting. They bloom best when they are slightly crowded in the pot. Check in the spring. If it is too crowded, repot it into a container no more than 2" larger. If it is already in a fairly large container (14" or more), consider replacing the top soil instead of increasing the pot size. As blooms fade, remove the stem that held the bloom. Prune in mid- to late winter. If you prune later, you may delay the blooming. Tropical hibiscus are usually propagated by rooting stem cuttings, but it isn't easy. Take lots of cuttings and hope for a few to root. For troubleshooting, go to a very fine website with good info:

http://www.bachmans.com/retail/tipsheets/indoor_plants/TropicalHibiscus.cfm 

GardeningWithGary
San Francisco, CA./Puerto Vallarta, JAL.

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