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Mon, September 03, 2007 09:22:43 PMFrom:
Webmaster at recipegoldmine.com
Subject:
Recipe Goldmine Newsletter - September 3, 2007
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September 3, 2007 |
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Requests  Thank you all for your patience during the long time that I was in
Augusta, Georgia while my Mother was so ill. She passed away on July
31, and I returned home in mid-August. Thanks to all who wrote to let
me know that my Mother was in their thoughts and prayers. Linda - Newsletter Editor
I have a recipe for Easter bread which contains 1 pound of Crisco.
I would like to know if there is a replacement for the Crisco OR
if there is something that I could add to the recipe to make it
moister (applesauce, mayonnaise etc). Thank you very much.
***** I am trying to find a recipe for Houston's Cole Slaw. mmingua ***** Hi, Does anyone have the recipe for Bennigan's Potato Soup? Marti ***** Does anyone have the recipe for cashew fried chicken served in most restaurants in and around Springfield, Missouri? Many thanks! Joann ***** I know the basic ingredients to the Pappadeaux Seafood Kitchen Spinach and Shrimp Salad are fresh spinach leaves, red onion, blue cheese crumbles, apple wood smoked bacon and shrimp. What I'm hoping someone can find is the recipe for the dressings, 1) hot bacon with a touch of Cajun seasoning, and 2) the white sauce on the shrimps. Also, there is a wide variety of blue cheeses. This salad has a very mild blue cheese crumble. What are some of the brands that would lean to the milder side? I truly love your website and newsletters. Thank you! Lily ***** I would like a recipe for Niko Niko's Hummus Regards, Janiece Robertson ***** I was wanting to put up some sweet pickles, but the recipe I have calls for a peck of cucumbers. The farmers market only sells them by the pound. What would a peck measure by the pound? Thanks Roberta Lombas ***** Hello, I am in love with the HOPS chicken pasta and would love if you could find out what is in it. Thank you so much. Ginny Lee ***** Thank you for your wonderful website!! I can't tell you how many times I visit to find my favorite recipes. There is one recipe that I can't seem to find. I live in Chicago and we have Pepe's Mexican Restaurants. I think it's the best restaurant for Mexican food. Well they have a salsa that is out of this world, it looks like your regular salsa but when you taste you can clearly tell it's not normal. Do you happen to have a recipe for this salsa? I've heard it's a basic recipe of tomatoes, onions, cilantro but there is something else and I can't seem to figure out what it is. Thanks for your help. Sincerely, Paula Sanchez ***** I need to know how to get motor oil out of my good cotton shirt. AND any home remedies on killing fleas in the house and on the cat :) Thanks. Jill ***** Does anyone have the recipe for Casa Ole's hot sauce? If so, please let me know. GREAT WEBSITE! Clint and Debbie ***** I would like to find an Italian cookie called Totos made with cocoa. Thanks. Clara ***** I need two recipes from Farm Journal Cookbook, published around 1966 – 1968. Apple Pizza. This is a dessert I think with cheddar cheese crust and a thin layer of apples and spices, then baked. Griddle cookies. This dough (not very sweet) has raisins. Dough is dropped and spread on a hot, greased griddle and turned over. Like pancakes. If you can find these, I’d be very happy. Thank you. Meredith ***** I need to find a grapefruit diet from the 1940's or 1950's. Thanks. Clara ***** Hi there, I am looking for an old recipe that my Grandmother used to make in the summer...cabbage stuffed pickled green peppers (we called them stuffed mangos). Thank you. Judy ***** Does anyone have a recipe for the brown bread The Cheesecake Factory serves with the oatmeal on top? It is wonderful and I would love to have a recipe for it. Thanks in advance for your help! Rebecca Hall ***** From Miriam, a missionary in Thailand I am in northeast Thailand and the climate here is very much like that in Arkansas - only with a shorter and warmer winter, but still a winter that is cold. I am homesick for many flowering plants and trees from the States and was wondering if anyone would like to send me small seedlings ( about 6 inches long), now that spring is here. I'd like some pecan and oak tree seedlings---- Oh, and any flowering bush that you can think of - like Azalea, Forsythia, Persian lilac, Honeysuckle, Mock Orange, peonie roots. AND some strawberry, currant and raspberry shoots. I realize that this is too much for any one person, so maybe many can do this. The seedlings and roots need to be damp, then wrapped in wet newspaper. The post office has a GLOBAL PRIORITY MAIL ENVELOPE FOR $10.00 and if you put all of this inside a plastic baggie, AND TAPE THE EDGES REALLY GOOD, it should come through without any problem. Thank you so very much. Miriam
Kitchen Tips
Shared Recipes, Crafts and Hints This is in response to Jean's request for a recipe for a Fruit-Filled Angel Food Cake her grandmother used to make. This recipe came from an old Joys of Jello cookbook.Fruit-Filled Angel Food Cake 1 baked 10-inch angel food cake 1 (3 ounce) box Jell-O Strawberry, Cherry or Mixed Fruit Gelatin 1 cup boiling water 2/3 cup cold water or fruit juice 1 cup fresh or drained canned or frozen fruit* 2 cups whipping cream (amount before whipping) or other whipped topping * Use strawberries, raspberries, cherries, or other fruit. A 10 ounce package of frozen fruit or a 1-pound can of fruit will be sufficient. Cut a 1/2-inch horizontal slice from top of cake. Then carefully hollow out remainder of cake, leaving a 1/2-inch shell on bottom and sides. Dissolve Jell-O Gelatin in boiling water. Add cold water and fruit. (If canned or frozen fruit is used, substitute the drained fruit syrup for the cold water.) Chill until slightly thickened. Whip the cream or used prepared topping and blend 2 cups into gelatin. Spoon part of the gelatin mixture into hollow in cake. Cut cake that was removed from hollow into small pieces; place several pieces on gelatin. Layer gelatin and cake until hollow is filled. Replace top slice. Spread the remaining cream or prepared topping on top and sides of cake. Chill at least 3 hours. Store in refrigerator. Makes 10 to 16 servings. 1 tablespoon olive oil Mango Dream Cake 1 (18.25 ounce) box yellow cake mix 1/2 cup vegetable oil 4 eggs 1 cup ripe mango puree 1/2 cup water Topping: 1 (8 ounce) container Cool Whip 1/3 cup milk 1 (3 1/2 ounce) box instant vanilla pudding 1 cup ripe mango puree Combine all the cake ingredients and pour into a 9 x 13-inch pan. Bake at 350 degrees F for about 30 minutes until the cake is done. For topping: Combine all the ingredients and set in refrigerator until the cake is cooled. Do not remove the cake from the pan. Pour topping on cooled cake and return to refrigerator for 1 hour before serving for best results. ***** Caramelized Carnitas 1 1/2 pounds boneless pork shoulder, cut into 1-inch cubes 1/3 cup water 2 tablespoons brown sugar, packed 2 cloves garlic, finely chopped 1 tablespoon tequila 1 tablespoon molasses 1/2 teaspoon salt 1/4 teaspoon pepper 1 green onion with green top, sliced (for garnish) Place pork cubes in single layer in 10-inch skillet. Top with remaining ingredients except green onion. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally, until the water has evaporated and the pork is slightly caramelized - about 35 minutes. Sprinkle with green onion and serve with wooden picks. Serves 10. ***** Pepper Beef Steak with Garlic Cilantro Butter 4 beef round tip center steaks or 1 beef top round steak, cut 3/4 inch thick 1/3 cup Dijon-style mustard 2 tablespoons coarsely ground mixed peppercorns 2 teaspoons ground cumin 1/4 cup butter, softened 1 tablespoon minced fresh cilantro 1 teaspoon minced garlic 2 fresh mild green chile peppers, such as Anaheim Combine mustard, peppercorns and cumin in small bowl. Remove and reserve 1/2 for brushing. Spread remaining mustard mixture on both sides of steaks. Cover and marinate in refrigerator 1 hour. Combine butter, cilantro and garlic in small bowl. Set aside. Place steaks and peppers on grid over medium, ash-covered coals. Grill round tip center steaks, covered, 8 to 9 minutes (top round 9 to 11 minutes) until steaks are medium rare doneness and peppers are blackened, turning occasionally and brushing steaks with reserved mustard mixture during the last 4 minutes. Remove peppers; cover and let stand 5 minutes. Remove skin, stems and seeds. Chop peppers and stir 1/2 into butter mixture. Top each steak with 1 teaspoon butter mixture. Sprinkle with remaining chopped peppers. Serve with remaining butter. Makes 4 servings. ***** Pineapple Cream Muffins 2 cups flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1 (3 1/2 ounce) box instant vanilla pudding 2/3 cup brown sugar 1 egg, beaten 1 cup sour cream (regular or low-fat) 1 (8 ounce) can crushed pineapple, with juice 1/2 cup oil Heat oven to 425 degrees F. Spray muffin cups with nonstick cooking spray. In a large bowl, sift together the flour, baking powder, baking soda, pudding mix, and stir in brown sugar. In a separate bowl, combine the egg and sour cream. Fold in the pineapple and oil. Add the egg-pineapple mixture to the flour mixture, stirring until moistened. Batter will be thick. Bake for 15 minutes. Makes 15. ***** Schreiner's Restaurant Dairyland Cheesecake Source: Recipe by Paul Cunningham, Manager, Schreiner's Restaurant, Fond du Lac, Wisconsin 1 cup graham cracker crumbs 1/4 cup sugar 1/4 cup butter, softened 2 (8 ounce) packages cream cheese, softened 1 2/3 cups sugar 4 eggs 1/4 lemon juice 1 cup dairy sour cream 1 tablespoon grated lemon peel 1 tablespoon sugar Combine crumbs and sugar; add butter. Mix until butter is thoroughly combines with crumbs; press onto bottom of 9-inch spring form pan. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in juice; pour over crust. Bake at 350 degrees F for one hour. Combine sour cream, lemon peel, and sugar; carefully spread over cheesecake. Bake 5 minutes. Loosen cake from rim of pan; cool before removing pan. Chill. Makes 12 servings. ***** Stir Fried Walnut Chicken 2 whole boneless, skinless chicken breasts 2 tablespoons soy sauce 1 tablespoon sherry 2 teaspoons cornstarch 1/4 teaspoon crushed red pepper 1/4 teaspoon ground ginger 1 garlic clove, minced Oil 1/2 cup walnuts 1/2 teaspoon sugar 2 red or green bell peppers, cut in strips 3 green onions, cut into 2-inch pieces About 30 minutes before serving, cut chicken breasts in half. Thinly slice halves. In bowl, stir chicken and next 6 ingredients. In skillet, in hot oil, cook walnuts until golden. Stir often. Remove. Sprinkle with sugar. In skillet over medium high heat, in 2 tablespoons hot oil, cook vegetables to tender crisp. Remove. In drippings, over high heat, cook chicken mixture until tender, stirring. Add vegetables and heat. Sprinkle with walnuts. 375 calories per serving ***** Big Blueberry Popover Great for breakfast - a refreshing change of pace from muffins. Wonderful with blueberries, but any berry can be used. 1 cup milk 1/2 teaspoon vanilla extract 2 tablespoons butter, melted 1/4 teaspoon salt 1/8 teaspoon freshly ground nutmeg 1/4 cup granulated sugar, divided use 1 cup sifted white flour 2 eggs, beaten 1/4 teaspoon ground cinnamon 1 cup blueberries or other berries Mix first 5 ingredients plus 3 tablespoon sugar in a large bowl. Stir in flour, then eggs until just combined; let this batter stand for 5 minutes. Meanwhile, mix remaining 1 tablespoon sugar and cinnamon in a separate bowl; set aside. Adjust oven rack to middle position and heat oven to 450 degrees F. Place berries in a buttered 9-inch pie pan. Pour batter over the berries; sprinkle cinnamon-sugar over the batter. Transfer pan to the oven and bake for 20 minutes. Reduce oven temperature to 350 degrees F; bake until popover is firm and golden brown, 15 to 20 minutes longer. Cut popover into wedges and serve immediately. Servings: 6 Source: Cook's Magazine, June 1990 ***** Garlic Lentil Soup Source: What Would Jesus Eat cookbook 2 quarts low sodium vegetable broth Bring vegetable broth to boil in heavy kettle over high heat. Add lentils, tomatoes, garlic and half the onions. Reduce heat to low and simmer, partially covered, for 45 minutes or until lentils are tender. Heat olive oil in small skillet over medium heat. Add remaining onions and cook until soft and deeply browned, stirring frequently. Remove from heat. Place lentil mixture in food processor or blender and puree for one minute. Return soup to kettle over low heat and stir in seasonings. Heat for about 5 minutes. Stir in browned onions. Yield: 8 servings *****Green Tomato Enchiladas 1 (4 ounce) can green chiles 1 (10 ounce) can tomatillas 3 sprigs parsley 1 small white onion, chopped 1 clove garlic, chopped 10 ounces Monterey jack cheese, grated 1@ cup sour cream Oil for frying 12 to 14 corn tortillas For sauce, blend chiles, tomatillas, parsley, onion and garlic together in a blender or food processor. Moisten 6 ounces cheese with sour cream for filling. Set aside remaining 4 ounces cheese. Dip tortillas in hot oil until limp. Dip into sauce. Fill with 1 tablespoon filling, roll up and place in a 1-quart baking dish. Pour remaining sauce over top, sprinkle with reserved cheese, and bake 15 minutes at 350 degrees F. Source: The Colorado Cookbook ***** Brunch Blintzes 12 frozen cheese blintzes 1/2 cup orange juice 1/4 pound butter or margarine, softened 4 eggs 1/2 cup sugar Pinch of salt 1 teaspoon vanilla extract 12 ounces sour cream Place frozen blintzes close together in a buttered 9 x 13-inch pan. Blend orange juice, butter, eggs, sugar, salt, vanilla extract and sour cream in a blender for 1 to 2 minutes. Pour over blintzes and bake at 375 degrees F for 1 hour or until top is golden. ***** Nutty Creamed Celery 3 cups sliced celery, in 1/2-inch pieces 4 tablespoons butter 1 tablespoon flour 3/4 teaspoon salt 1 cup half-and-half or milk 3/4 cup slivered almonds, toasted 1/2 cup bread crumbs Steam celery until tender with as little water as possible in a saucepan with a tight fitting lid. Drain thoroughly. Melt 2 tablespoons butter in another saucepan and stir in flour and salt. Cook briefly, then stir in half-and-half. Continue stirring and cook until thickened. Combine celery and cream sauce and pour into buttered 1-quart casserole. Mix together remaining 2 melted tablespoons butter, almonds and bread crumbs. Sprinkle over casserole. Bake for 15 minutes at 400 degrees F. ***** Syrian Pocket Bread 1 cup warm water 1 package yeast 3 to 4 cups flour 2 tablespoons sugar 1 tablespoon salt 1 tablespoon oil Dissolve yeast in warm water. Add 3 cups flour and mix. Add sugar, salt and additional flour to make dough stiff enough to knead. Knead vigorously about 15 minutes. Let rise (oil top if it looks dry), covered, for one hour. Punch dough down. Divide dough into 7 pieces, about 3/4 cup each. Knead each piece again and roll into circles about 7 inches in diameter and 1/4-inch thick. Place dough directly on oven rack and bake for 6 minutes at 475 degrees F or until lightly browned. Cool on wire rack. ***** Southwestern Goulash 1 to 1 1/2 pounds ground beef 1 onion, chopped Garlic Salt and pepper 1 can cream style corn 1 can Las Palmas red chile sauce 1 can sliced stuffed green olives 1 cup grated cheddar cheese 1 (12 ounce) package wide egg noodles, cooked Brown ground beef; add onion, garlic, salt and pepper. Add creamed corn, chile sauce, olives and grated cheese. Mix well. Add noodles; mix well and put into a 3-quart casserole. Cover top with more grated cheese, and bake at 350 degrees F for 50 minutes. This can be made ahead, refrigerated and baked later, by adding 10 minutes to the baking time. Serves 6 to 8. ***** Ropa Viejo (Old Clothes)
Buck & Sharon write~
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