[RecipesAndMore] Re: glad to let you all know I am back
Sandy I don't know if it was you who said you used something to make gravy brown if it was you what did you use? Betty Emmons - Original Message - From: Sandra Warren [EMAIL PROTECTED] To: RecipesAndMore@googlegroups.com Sent: Tuesday, March 13, 2007 3:55 PM Subject: [RecipesAndMore] Re: glad to let you all know I am back Hi, Del and Sherri, I might have missed something here, as I have been out of commission with my computer due to problems with my DSL line and failing to be able to connect due to the filters being hooked up improperly when I was moving around furniture and accidentally pulled out the connections when the wires all got caught around the leg of the table I was removing from the bedroom. I am on email now from the 10th, and was on the 9th earlier today. Glad your pc is working fine, Del, and Sherri, also, welcome back to you and we missed you. Sandy - Original Message - From: Sherri Crum [EMAIL PROTECTED] To: RecipesAndMore@googlegroups.com Sent: Saturday, March 10, 2007 1:02 PM Subject: [RecipesAndMore] Re: glad to let you all know I am back Delma, I'm happy for you that your PC is back. I'm really glad that you're back. LR did a great job! Sherri On 3/10/07, delma bliss [EMAIL PROTECTED] wrote: hi, as some of you know my pc was down for awhile i am glad to report, that its back up and running again. so now I can start back sharing with you all. Delma --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] AMIGDALOTA (ALMOND COOKIES)
AMIGDALOTA (ALMOND COOKIES), Greek 1 1/2 lbAlmonds -- chopped 1 3/4 c Sugar 3Egg whites 3 tbsp Farina or toasted bread Crumbs (or Cream of Wheat) 2 tsp Vanilla 3/4 lb10x sugar Candied cherries Rosewater (opt.) OR Flowerwater (opt.) If you blanch your own almonds, place in oven for a few minutes to dry, then chop them finely. Place in deep bowl. Add sugar. Beat egg whites lightly in another bowl, and add to the almonds. Add farina or bread crumbs and the vanilla, and knead well. Pinch off small pieces. and roll each into a ball. Press half a cherry on top of each. Place on well-buttered baking sheet and bake in preheated 250 F. oven for abt. 20 min. Place cookies on a plate, sift confectioner's sugar on, and transfer to platter to serve. NOTE: If you have access to rose- or flower water, sprinkle some on the cookies as soon as they come out of the oven. Enjoy. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Re: Lr's Tip
Hi Steve, I just got over a 2-day migraine. Does this really work? Marilyn --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Re: glad to let you all know I am back
Hi sandy, good to have you back with us. I had problems with my computer on saturday, when i accedentially uninstalled my sound card. I was so frightened, i didn't think i was able to get it back. I was only meant to uninstall and reinstall a microphone but, hit the wrong thing. I'm back up and running now though, thank goodness. Kay - Original Message - From: Sandra Warren [EMAIL PROTECTED] To: RecipesAndMore@googlegroups.com Sent: Tuesday, March 13, 2007 9:55 PM Subject: [RecipesAndMore] Re: glad to let you all know I am back Hi, Del and Sherri, I might have missed something here, as I have been out of commission with my computer due to problems with my DSL line and failing to be able to connect due to the filters being hooked up improperly when I was moving around furniture and accidentally pulled out the connections when the wires all got caught around the leg of the table I was removing from the bedroom. I am on email now from the 10th, and was on the 9th earlier today. Glad your pc is working fine, Del, and Sherri, also, welcome back to you and we missed you. Sandy - Original Message - From: Sherri Crum [EMAIL PROTECTED] To: RecipesAndMore@googlegroups.com Sent: Saturday, March 10, 2007 1:02 PM Subject: [RecipesAndMore] Re: glad to let you all know I am back Delma, I'm happy for you that your PC is back. I'm really glad that you're back. LR did a great job! Sherri On 3/10/07, delma bliss [EMAIL PROTECTED] wrote: hi, as some of you know my pc was down for awhile i am glad to report, that its back up and running again. so now I can start back sharing with you all. Delma --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] country music news, march 13
Willie Nelson Signs Sons to His New Record Label Tue. March 13.2007 5:41 PM EDT Willie Nelson will launch his own record label, Pedernales Records, with 40 Points -- a band fronted by sons Lukas and Micah Nelson -- as the first artist signing. Nelson has partnered with longtime manager Mark Rothbaum and producer James Stroud to form the label. The first album by 40 Points, featuring a guest appearance by Willie Nelson, will be released this summer. The label will be officially announced Friday (March 16) at a press conference during the South by Southwest (SXSW) music conference in Austin, Texas. The media event will also feature a performance by 40 Points. Nine-City Tour Will Promote CMA Music Festival Tue. March 13.2007 5:41 PM EDT Craig Morgan, Eric Church and Danielle Peck are among the artists who will perform at Wal-Mart store parking lots in April during a nine-city tour promoting the upcoming CMA Music Festival. Other participating acts include Jeff Bates, Blue County, Emerson Drive, Buddy Jewell, Ray Scott and Chris Young. In addition to the concerts, the artists will also greet fans and sign autographs. Each tour stop will feature one or two artists. Cities include: Atlanta; Birmingham, Ala.; Charlotte, N.C.; Charleston, S.C.; Fayetteville, Ark.; Jacksonville, Fla.; Memphis, Tenn.; Orlando, Fla.; and Raleigh, N.C. The 2007 CMA Music Festival takes place June 7-10 in downtown Nashville. Tim McGraw Set for GMA Appearance Tue. March 13.2007 5:41 PM EDT Tim McGraw will perform Last Dollar (Fly Away), his latest Top 10 single, during a Wednesday (March 14) appearance on ABC's Good Morning America. It's the first single from his new album, Let It Go, set for release on March 27. McGraw and wife Faith Hill last week announced plans for their latest Soul2Soul tour, a 34-date journey that begins June 6 in Omaha, Neb. Guy Clark Compilation Among New CDs Tue. March 13.2007 5:41 PM EDT Guy Clark, Jerry Douglas and James McMurtry are among the artists with new albums released Tuesday (March 13). All three artists are spotlighted by the first releases in the Americana Master Series: The Best of the Sugar Hill Years. ... Other new releases include Roddy Hart's Bookmarks (Compass), Lucy Kaplansky's Over the Hills (Red House), Jorma Kaukonen's Stars in My Crown (Red House), Olav Larsen the Alabama Rodeo Stars' Love's Come to Town (Hyena), Uncle Earl's Waterloo, Tennessee (Rounder) and Neil Young's 1971 concert recording, Live at Massey Hall (Reprise). Kay --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Re: glad to let you all know I am back
Hi sandy it seems a bad time for us and our machines at the moment. But things will only get that bit better with time. - Original Message - From: kay scrimshaw [EMAIL PROTECTED] To: RecipesAndMore@googlegroups.com Sent: Wednesday, March 14, 2007 9:34 AM Subject: [RecipesAndMore] Re: glad to let you all know I am back Hi sandy, good to have you back with us. I had problems with my computer on saturday, when i accedentially uninstalled my sound card. I was so frightened, i didn't think i was able to get it back. I was only meant to uninstall and reinstall a microphone but, hit the wrong thing. I'm back up and running now though, thank goodness. Kay - Original Message - From: Sandra Warren [EMAIL PROTECTED] To: RecipesAndMore@googlegroups.com Sent: Tuesday, March 13, 2007 9:55 PM Subject: [RecipesAndMore] Re: glad to let you all know I am back Hi, Del and Sherri, I might have missed something here, as I have been out of commission with my computer due to problems with my DSL line and failing to be able to connect due to the filters being hooked up improperly when I was moving around furniture and accidentally pulled out the connections when the wires all got caught around the leg of the table I was removing from the bedroom. I am on email now from the 10th, and was on the 9th earlier today. Glad your pc is working fine, Del, and Sherri, also, welcome back to you and we missed you. Sandy - Original Message - From: Sherri Crum [EMAIL PROTECTED] To: RecipesAndMore@googlegroups.com Sent: Saturday, March 10, 2007 1:02 PM Subject: [RecipesAndMore] Re: glad to let you all know I am back Delma, I'm happy for you that your PC is back. I'm really glad that you're back. LR did a great job! Sherri On 3/10/07, delma bliss [EMAIL PROTECTED] wrote: hi, as some of you know my pc was down for awhile i am glad to report, that its back up and running again. so now I can start back sharing with you all. Delma --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] BEEFY GREEN BEAN CASSEROLE
BEEFY GREEN BEAN CASSEROLE 1 lb. ground beef 2 cans green beans (any style) 1 can tomato soup Onion and green pepper to taste 2 cans refrigerator biscuits Brown and drain ground beef; add drained green beans and soup. Add onion and green pepper to taste. Place this mixture in a 9x13 pan and bake at 375º for 30 minutes. Then, using both cans of biscuits, put a layer on top of the green bean mixture and continue to bake until top of biscuits are browned (about 10-15 minutes). --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Re: Lr's Tip
Personally i would say not for a Migrain, I've had a Migrain in the past and all ya want to do is lie down for half hour or even longer in a nice quiet room. - Original Message - From: Marilyn L DeWeese To: RecipesAndMore@googlegroups.com Sent: Wednesday, March 14, 2007 9:13 AM Subject: [RecipesAndMore] Re: Lr's Tip Hi Steve, I just got over a 2-day migraine. Does this really work? Marilyn -- No virus found in this incoming message. Checked by AVG Free Edition. Version: 7.5.446 / Virus Database: 268.18.10/720 - Release Date: 3/12/2007 19:19 --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Re: Lr's Tip
Hi Steve, I slept for 12 hours yesterday; I didn't even get up to eat. I took some medicine and I was out. I didn't know what else to do. I hate these migraines. Marilyn --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Beef Brisket
Beef Brisket 1brisket -- 6 to 8 pounds 1 tablespoonkosher salt 1 tablespooncracked black pepper 1 teaspoon garlic powder 1 package onion soup mix 3 tablespoons soy sauce 3/4 cup water Brush brisket with soy sauce. Season with salt, pepper and garlic powder. Broil fat side up until seared. Spread soup on top and moisten with 1/4 cup water. Pour remaining water into pan. Roast at 325 degrees for 4 hours, basting every half hour, turning every hour and adding additional water to pan as needed. Allow brisket to set before carving. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Brisket Dinner
Brisket Dinner (Crockpot) 5 poundsBrisket -- trimmed 1 large Onion -- chopped 1 large Carrot -- chopped 2 teaspoons Salt 1Bay leaf 1 1/2 teaspoons Thyme 1 cup Water 1 pound Small boiling onions -- peeled 6 mediumCarrot -- cut in 1/4-inch Cut brisket in half or roll to fit into Crock-Pot. Add chopped onion, chopped carrot, bay leaf, thyme, salt and water. Cover and cook on low 8 to 10 hours. When meat is done, lift gently from stock. Support underneath with a spatula and keep warm. Add small onions and carrots to stock in Crock-Pot. Cover and cook on high 1 to 2 hours. Remove vegetables from broth with a slotted spoon and arrange around the meat. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] BRISKET IN NATURAL GRAVY
BRISKET IN NATURAL GRAVY What are kasha Varnishkes? 4 lb Beef brisket 4 md Onions -- sliced 4Whole carrots -- 2 slice 2Bay leaves 6 cl Garlic -- crushed 2 ts Salt 1/4 ts Fresh ground pepper 4 c-Water approximately This brisket is better if prepared a day ahead and refrigerated over night; so that the congealed fat can easily be removed.The brisket and strained juices should be reheated together... Preheat the oven to 375 deg.Place the brisket together with the onions carrots,bay leaves,garlic,salt and pepper,in heavy duty Dutch Oven or heavy roasting pan with a tightly fitting cover.Add enough water to just cover the meat.Cover tightly and cook in preheated oven for 2 1/2 to 3 hours,until the brisket is fork tender.Remove the brisket to a platter.Strain the pan juices and discard the carrots and onions,or save,and serve as a vegetable side dish.Reheat the pan juices in a saucepan. Slice the brisket and serve the pan juices in a gravy boat.Serve with kasha Varnishkes,or mashed potatoes. Enjoy. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Campbell Soup - Best Ever Meat Loaf
Campbell Soup - Best Ever Meat Loaf 1 Can Cream of mushroom soup 2 PoundsGround beef 1/2 Cup Fine dry bread crumbs 1 MediumEgg beaten 1/3 Cup Finely chopped onion 1 Teaspoon Salt 1/3 Cup Water Mix thoroughly 1/2 cup soup, beef, bread crumbs, egg, onion, and salt. Shape firmly into loaf (8x4); place in shallow baking pan. Bake at 375 degrees for 1 hour 15 minutes. In saucepan, blend remaining soup, water and 2-3 tablespoons of drippings. Heat; stir occasionally; serve with loaf. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Greek Tsoureki (Easter Bread)
Greek Tsoureki (Easter Bread) 1 c Milk 1/2 c Sweet butter 1 pk Active dry yeast 1/2 c Granulated sugar 1 ts Salt 2Eggs; beaten 5 tb Orange juice 1 tb Grated orange rind 5 1/2 c Sifted flour Butter; melted Red-dyed, hard-boiled eggs 1/4 c Slivered almonds 2 tb Granulated sugar In a small saucepan, combine the milk and butter over medium heat and scald. Stir until the butter melts, then pour into a mixing bowl. When lukewarm, sprinkle in the yeast, and with fingers or a heavy spoon gradually stir in the 1/2 cup sugar until it dissolves. Then add the salt, eggs 3 tablespoons of the orange juice, and the orange rind, stirring continuously, and gradually add half the flour until the mixture begins to bubble. Continue adding flour gradually by hand; the dough will be sticky, but should not be stiff. Flour your fingers lightly and knead for 15 minutes. Place the dough in a large buttered bowl, brush the dough with melted butter, cover, and place in a warm area to rise until doubled in bulk (approximately 2 to 3 hours). Punch the dough down and divide into 2 parts. Divide each half into 3 parts and roll each into a long rope about 10 x 2. Braid the three ropes together; pinch to seal the ends if leaving long, or join together to form a long round loaf (see note below). Repeat with the other half of the dough to make a second tsoureki. Place in large baking pans or on a cookie sheet, cover, and let rise until doubled in bulk (approx. 1 1/2 hours). Meanwhile, prepare the glaze by mixing the remaining orange juice, remaining sugar, and the almonds in a small bowl. Bake the tsourekia in a 375 degree oven for 20 minutes. Remove from the oven and with a pastry brush glaze the tops and sides of loaves. Return to the oven and bake for another 15 to 20 minutes until the color is a rich and shiny chestnut. Note: If using the Easter eggs, tuck them into the center when you shape the loaves, leave until loaves have doubled and bake them with the loaf. After baking, though lovely, the eggs will be inedible. Also in some provinces, the tsoureki is formed with a large braid and a smaller one over it, making a much larger loaf requiring a longer baking time. The recipe does not indicate how many hard-boiled eggs you should use. Enjoy. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Greek Stuffed Mushrooms
Greek Stuffed Mushrooms (Microwave) 24 appetizers. 24Mushrooms -- fresh,stemmed 10 OuncesSpinach, Frozen -- package 1/2 Cup Parmesan Cheese -- grated 4 OuncesFeta Cheese -- rinsed,crumbled 1/2 Cup Chopped Green Onions -- finely chopped 1/2 Cup Chopped Parsley -- finely chopped 1 Dash Salt Cook frozen spinach on HIGH until barely defrosted. Drain in colander, pressing out moisture. In mixing bowl, combine spinach, cheeses, onion, parsley and salt to taste. Mix well. Mound mushroom caps high with spinach mixture. Arrange on serving plate and cook on HIGH until steaming - approximately 3 - 4 minutes.Spinach mixture may be formed into balls and frozen to be placed in mushroom caps just before microwaving. Enjoy. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Classic Corn Beef Dinner
Classic Corn Beef Dinner 4 lb Corned beef brisket 12 oz Bottle of beer 1 sm Onion, peeled 1Bay leaf 1/2 ts Whole cloves 4Black peppercorns 2Stalks celery with leaves 8Potatoes, peeled and halved 8 lg Carrots, peeled and halved 1 md Head green cabbage, Quartered 1. Place the brisket in a deep kettle and add cold water to just cover. 2. Add the beer, onion, bay leaf, cloves, peppercorns and celery. Cover and bring to a boil. Immediately reduce the head and let simmer about 4 hours (about 3/4 to 1 hour per pound of meat) until tender. 3. About 30 minutes before the meat is done, remove and discard the onion and celery. Skim the excess fat from the liquid. Add the potatoes and carrots; simmer 15 minutes. 4. Add the cabbage quarters and simmer an additional 15 minutes, or until the vegetables are done to the desired tenderness. Note: Additional water can replace the beer in this recipe. Enjoy. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Boiled Dinner With Dumplings
Boiled Dinner With Dumplings Yield: 8 servings 4 1/2 lb Corned beef 6Potatoes 6Carrots 4Parsnips 6Slices of turnip - actually rutabaga 6Onions 6Beets -=OR=- 1 cn ;beets AROOSTOOK FEATHER DUMPLINGS 2 c Flour; sifted 1 ts Salt 4 ts Baking powder 1/4 ts Pepper 1Egg; beaten 2/3 c Milk; about 3 tb Butter; melted 1 md Cabbage; cut in wedges You will need a large kettle. Cover corned beef with cold water; bring to simmering; cook at this temperature for 3 1/2 to 4 hours or until the meat is tender. At the end of 3 1/2 hours, add pared potatoes, carrots, parsnips, turnips and peeled whole onions to meat in the kettle. Lay cabbage wedges over top of vegetables and meat. Cover; cook for about 25 minutes or until vegetables are tender. Cook beets separately, if fresh, until tender. Depending on size of beets, beets take longer to cook than some vegetables. If canned, reheat to boiling. When all is cooked, remove meat and vegetables to a large platter; keep warm while the dumplings cook in the kettle juices. FOR THE DUMPLINGS: This needs to be a stiff moist batter. Mix together and sift the flour, salt, baking powder and pepper. Combine egg and milk with melted butter; add to sifted dry ingredients. Have pot likker (liquid in which dinner was cooked) boiling. Spoon batter by tablespoonfuls into boiling liquid. Cook, uncovered, until liquid boils again; cover kettle tightly and cook for 20 minutes. Do not lift cover during cooking. Enjoy. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Re: I Wish For You...
Loved those wonderful, nice words, and thanks so much for sharing! Sandy - Original Message - From: steve doyle [EMAIL PROTECTED] To: RecipesAndMore@googlegroups.com Sent: Tuesday, March 13, 2007 5:41 AM Subject: [RecipesAndMore] Re: I Wish For You... Thanks Sherri What nice words it sure made the Lr smiles, Thanks for shareing. - Original Message - From: Sherri Crum [EMAIL PROTECTED] To: RecipesAndMore@googlegroups.com Sent: Tuesday, March 13, 2007 11:08 AM Subject: [RecipesAndMore] I Wish For You... Today...I wish you a day of ordinary miracles- A fresh pot of coffee you didn't have to make yourself. An unexpected phone call from an old friend. Green stoplights on your way to work or shop. I wish you a day of little things to rejoice in... The fastest line at the grocery store. A good sing along song on the radio. Your keys right where you look. I wish you a day of happiness and perfection-little bite-size pieces of perfection that give you the funny feeling that the Lord is smiling on you, holding you so gently because you are someone special and rare. I wish You a day of Peace, Happiness and Joy. Sherri -- No virus found in this incoming message. Checked by AVG Free Edition. Version: 7.5.446 / Virus Database: 268.18.9/719 - Release Date: 3/12/2007 08:41 --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Re: The TRAIN of Life
Oh, Alberta, this is indeed a good one; thanks, really did enjoy it! - Original Message - From: steve doyle [EMAIL PROTECTED] To: RecipesAndMore@googlegroups.com Sent: Tuesday, March 13, 2007 7:02 AM Subject: [RecipesAndMore] Re: The TRAIN of Life Thanks Alberta So nice to read some Great words, thanks Folks, lr is proud of all you all, keep the good work up, smiles. - Original Message - From: Alberta Hall [EMAIL PROTECTED] To: RecipesAndMore@googlegroups.com Sent: Tuesday, March 13, 2007 11:13 AM Subject: [RecipesAndMore] The TRAIN of Life The TRAIN of Life Some folks ride the train of life Looking out the rear, Watching miles of life roll by, And marking every year. They sit in sad remembrance, Of wasted days gone by, And curse their life for what it was, And hang their head and cry. But I don't concern myself with that, I took a different vent, I look forward to what life holds, And not what has been spent. So strap me to the engine, As securely as I can be, I want to be out in the front, To see what I can see. I want to feel the winds of change, Blowing in my face, I want to see what life unfolds, As I move from place to place. I want to see what's coming up, Not looking at the past, Life's too short for yesterdays, It moves along too fast. So if the ride gets bumpy, While you are looking back, Go up front, and you may find, Your life has jumped the track. It's all right to remember, That's part of history, But up front's where it's happening, There's so much mystery. The enjoyment of living, Is not where we have been, It's looking ever forward, To another year and ten. It's searching all the byways, Never should you refrain, For if you want to live your life, You've gotta drive the train. _ -- No virus found in this incoming message. Checked by AVG Free Edition. Version: 7.5.446 / Virus Database: 268.18.9/719 - Release Date: 3/12/2007 08:41 --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] CORNED BEEF BRISKET W/VEGETABLES HORSERADISH
CORNED BEEF BRISKET W/VEGETABLES HORSERADISH A pressure cooker is required for this recipe. However, I'm going to try it using the stove top. 4 c -Water 2 1/2 lb Corned beef brisket, point -cut 3 cl Garlic; quartered 2Bay leaves 4Carrots; cut into 3 pieces 1Head cabbage; cut into 6 -wedges 6Potatoes; peeled quartered 3Turnips; peeled quartered -HORSERADISH SAUCE--- 1/3 c Prepared horseradish 1 ts Prepared mustard 1/4 c Sour cream 1 tb Lemon juice 2 cl Garlic; crushed 2 tb Green onions; minced, green -part only 1 ts Sugar 1/2 ts Salt 1/8 ts White pepper Pour water into pressure cooker. Add brisket. Over high heat, bring water to a rolling boil. Skim residue from surface. Add garlic and bay leaves. Secure lid. Over high heat, develop steam to high pressure. Reduce heat to maintain pressure and cook 1 hr. and 15 mins. Release pressure accdg. to manufacturer's directions. Remove lid. Add vegetables to brisket and liquid, stirring gently. Secure lid. Over high heat, develop steam to high pressure. Reduce heat to maintain pressure and cook 6 mins. Release pressure accdg. to manufacturer's directions. Remove lid. Prepare Horseradish Sauce. Transfer vegetables to a platter. Slice brisket across the grain and arrange slices on a platter. Serve with Sauce. Horseradish Sauce - combine horseradish, mustard, sour cream, and lemon juice in a bowl; blend thoroughly. Add garlic, green onions, sugar, salt, and pepper and mix well. Serve sauce with corned beef, roast beef, or roast pork. Enjoy. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Re: the last of the curry dishes
Oh, I was so thrilled to receive these. Curry is one of my favorites; every chance I get, when I can find someone, and mostly my sons, who enjoys the curry dishes, we go to the restaurants to get it; this Mediterranean style of cooking is very healthful, so the doctor says, and whenever I go, I ask them to spice mine up to the max! Smile. I'm keeping these, and again, thanks so much! Of course, we all cannot enjoy the same foods, so those who do not use curry, there is the old delete key, smile! - Original Message - From: jack scrimshaw [EMAIL PROTECTED] To: RecipesAndMore@googlegroups.com Sent: Tuesday, March 13, 2007 4:30 PM Subject: [RecipesAndMore] Re: the last of the curry dishes Hot hot hot! totaly curry overkill lol. You'd never be out the bathroom after all that lot. Sorry i know someone else would a said it if i did'nt. Still you wouldn't get no winter colds that's for sure. - Original Message - From: delma bliss [EMAIL PROTECTED] To: I T T [EMAIL PROTECTED]; recipesAndMore@googlegroups.com Sent: Tuesday, March 13, 2007 4:04 PM Subject: [RecipesAndMore] the last of the curry dishes ALL IN ONE AYAM CURRY (CHICKEN CURRY) 2 pound chicken; (whole) 2 tablespoon salt 1 teaspoon sugar 4 floz water or stock 1 tablespoon oil 4 large onions; chopped 2 cloves garlic 1 teaspoon chili powder; (optional) Wash and clean the chicken. Chop or cut into medium chunks. Heat the oil, garlic and the onion and add the curry powder, the salt, the sugar and the chicken. Stir well on medium heat for ten minutes. Add the chicken stock or water, leave for a further 15 minutes to simmer. Serve with boiled rice. APPLE AND PORK CURRY 2 tablespoon oil, olive 4 boneless pork chops, trimmed 1 small onion, sliced thin 1 clove of garlic, minced 1 tart cooking apple 1 small sweet red pepper 1/2 cup chicken stock 1 teaspoon cornstarch 1 teaspoon curry powder 1/2 teaspoon ground cumin 1/2 teaspoon cinnamon salt freshly ground black pepper chopped parsley or coriander In a heavy fry pan, heat oil over medium-high heat. Cook pork chops until browned on both sides and almost cooked through. Remove from pan and set aside. Over medium heat, cook the onion, garlic, apple and red pepper strips for 2 minutes or until softened. Blend chicken stock with cornstarch; add to pan along with curry powder, cumin and cinnamon. Cook for 1 or 2 minutes until slightly reduced and thickened. Return pork chops to fry pan; adjust seasoning with salt and pepper. Cook for 1 or 2 minutes or until heated through. Serve pork chops with sauce and sprinkle with fresh chopped parsley or coriander. Serve with quick-cooking couscous flavored with chopped green onions and raisins. BOMBAY CHICKEN AND CHICK PEA CURRY 1 tablespoon oil 1 onion; chopped 1 pound boneless; skinless chicken breast, diced (1 pound) 2 tablespoon schwartz bombay curry blend 1 tin chopped tomatoes; (14 ounce) 1 tin chick peas drained and washed(14 ounce) 1 tablespoon mango chutney 1 bunch spring onions; sliced finely 1 teaspoon schwartz coriander leaf to serve salad and naan bread Heat the oil and fry the onion and chicken for 3-4 minutes until browned. Add the Bombay Curry Blend and cook for a further minute. Stir in the tomatoes, chick peas, mango chutney and 4 tablespoon water. Bring to the boil, cover and simmer for 15-20 minutes. Add the spring onions and Coriander Leaf and cook for a further 2-3 minutes. Serve with salad and Naan Bread. BASIC CURRY SAUCE 2 pound cooking onions 2 ounce green ginger 2 ounce garlic 2 3/4 pint water 1 teaspoon salt 1 8 ounce tin tomatoes 8 tablespoon vegetable oil 1 teaspoon tomato puree 1 teaspoon turmeric 1 teaspoon paprika Stage 1 Peel and rinse the onions, ginger and garlic. Slice the onions and roughly chop the ginger and garlic. Put the chopped ginger and garlic in a blender with about 1/2 a pint of the water and blend until smooth. Take a large saucepan and put in the onions, blended garlic and ginger and the rest of the water. Add the salt and bring to the boil. Turn down the heat to very low and simmer with the lid on for 40-45 minutes. Leave to cool Stage 2 Once cooled, pour about half of the boiled onion mixture into a blender and blend until perfectly smooth. (at least 2 minutes). Pour the blended onion mixture into a clean pan or bowl and repeat with the other half of the boiled onions. Wash and dry the saucepan. Reserve about 4 tablespoons of the sauce at this stage to use in cooking the meat in your chosen curry. Stage 3 Pour the can of tomatoes into the rinsed blender and blend until perfectly smooth (about 2 minutes). Into the clean saucepan, put the oil, tomato puree, turmeric and paprika. Add the blended tomatoes and bring to the boil. Turn down the heat and cook, stirring occasionally, for 10 minutes. Add the onion mixture to the saucepan and bring to the boil. Turn down the heat to a simmer. When froth rises skim this off. Simmer for 20-25 minutes, stirring occasionally to stop the sauce sticking to the
[RecipesAndMore] WELCOME HOME
WELCOME HOME I saw him coming up the street, So spent and weary that his feet Seemed like two heavy weights of lead; Ah, he had known so hard a day, Small wonder that he looked that way, And slouched along with drooping head! Then, suddenly, with frantic shout, A little yellow dog rushed out A yard, to greet the tired man; He licked his hands, he kissed his face, Then dashed ahead in eager race, Then back again he gaily ran! The tired worker laughed aloud, Straightened his shoulders; through the crowd Pressed on; his feet seemed to take wings So fast he walked as he went up The street toward home the yellow pup All joyous leaps and caperings. O little dog so fond and true, Much good in life you surely do When you can make a man so spent Forget fatigue -- make him so glad He acts like any madcap lad, And laughs aloud with merriment! Smiles from the LR --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Pickpocket.
Pickpocket. A pickpocket was appearing in court for a series of petty crimes. Mr. Brewster, the judge said, you are hereby found guilty and fined the sum of $150. After consulting with his client, Mr. Brewster's lawyer stood up and said, Your Honor, my client is a little short at this time. He has only $125 in his pocket, but if you would allow him a few minutes in the crowd... Smiles from the LR --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Re: Pickpocket.
hehehehe good 1 - Original Message - From: steve doyle To: RecipesAndMore@googlegroups.com Sent: Wednesday, March 14, 2007 9:14 AM Subject: [RecipesAndMore] Pickpocket. Pickpocket. A pickpocket was appearing in court for a series of petty crimes. Mr. Brewster, the judge said, you are hereby found guilty and fined the sum of $150. After consulting with his client, Mr. Brewster's lawyer stood up and said, Your Honor, my client is a little short at this time. He has only $125 in his pocket, but if you would allow him a few minutes in the crowd... Smiles from the LR -- No virus found in this incoming message. Checked by AVG Free Edition. Version: 7.5.446 / Virus Database: 268.18.10/720 - Release Date: 3/12/2007 7:19 PM --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Potato Pancakes
Potato Pancakes 4Potatoes -- shredded 1/4 cup flour 1/2 cup sour cream Salt 1Egg Onions to taste Shred potatoes and dry in paper towels. Mix all ingredients together. Spoon in hot oil and turn when browned.. Smiles from the LR --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Too Much Fruit Salad
Too Much Fruit Salad Yield: 1 batch 1Pineapple, ripe 1Melon, ripe 1 lg Grapefruit -(preferably pink) 3Oranges 11 oz Maraschino cherries -(1 large jar) 3Bananas, ripe 3Kiwi fruits 1 lb Stewed prunes, -in heavy syrup -(1 standard can) 3Peaches, sliced -(or use 1 lb stewed -apricot halves in -heavy syrup) 1 c Apricot nectar Peel and section the grapefruit and oranges. Remove the seeds and membranes. Cut the sections into bite-size pieces and dump into a big non-metallic bowl. Peel and core the pineapple (making sure to get all the eyes), cut the flesh into bite-sized pieces and add to the bowl. A typical whole pineapple is usually too much, so you might want to reserve about 1/3 of the flesh to eat by itself. Peel and cut the melon, bananas, peaches and kiwi fruits and add to the bowl. The kiwis should be sliced horizontally (so the seeds make pretty circular patterns). Add the stewed prunes, syrup and all. This will moisten everything. Add the maraschino cherries and the syrup they came in (check for stems). Add the nectar, making sure there is enough liquid to cover the fruit. This is the hard part. Put it all in the refrigerator, and don't eat any until tomorrow. It really needs to sit overnight for all the colors and flavors to blend together. NOTES: * Many people think of fruit salad as that disgusting stuff that comes in a can made from diced plastic fruit and heavy syrup. This is more like what it is supposed to taste like, although some people might claim that my addition of syrup makes this into fruit cocktail instead of fruit salad. Whatever you call it, it's especially good in the summer. I make it every couple of months (usually in vast quantities, even though there are only two of us, hence the name). It rarely lasts very long, regardless of how much I make. Yield: Makes too much. * Some people might object to the use of maraschino cherries, they are processed with sulfur dioxide, which isn't really good for you. I like the way they taste, so I allow myself this one debauch. * Unless you can find good-quality fresh fruit, it is better to use canned. This is especially true of pineapple, canned pineapple is not as good as good fresh pineapple, but is much better than a bad fresh one. For the melon, I've used honeydew, cantaloupe and casaba with good results. Watermelon is interesting, but has a very different texture from the others. More important than the actual variety is that it is ripe. Unfortunately, New York supermarkets only seem to sell the kind of melon that goes from rock-hard to rotten without passing through ripe. Bananas are best when they are just starting to get brown speckles. * My mother uses orange juice for the liquid, but I prefer nectar. The combination of the prune and cherry syrups give it a nice color. Sometimes I add a bit of lemon juice for tartness. I've experimented with cherry liqueur, but didn't really like the results. * Use whatever fruit you find fresh in the market. The invariant part is the grapefruit, orange and maraschino cherries. : Difficulty: easy. : Time: 30 minutes preparation, 1/2 day waiting. : Precision: approximate measurement mandatory. Enjoy. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Re: WELCOME HOME
Steve, I love this one. My Boomer is 14-years-old and he is in congestive heart failure but he is doing okay. I love it when he wags his tail and licks my hands. Marilyn --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Taffy Apple Salad
Taffy Apple Salad 3delicious apples -- diced 3granny Smith apples -- diced 1 20 Oz Can crushed pineapple (drained-save juice) 2 Cups dry roasted peanuts -- chopped 2eggs -- whipped well 2 Tablespoons flour 2 Tablespoons cider vinegar 1 16 Oz. Tubcool whip 1 Cup sugar Soak apples in pineapple juice. Drain juice and dispose. Mix remaining ingredients. Enjoy. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Re: glad to let you all know I am back
I used gravy master, get it at any big supermarket; just a few drops. - Original Message - From: betty emmons [EMAIL PROTECTED] To: RecipesAndMore@googlegroups.com Sent: Wednesday, March 14, 2007 2:41 AM Subject: [RecipesAndMore] Re: glad to let you all know I am back Sandy I don't know if it was you who said you used something to make gravy brown if it was you what did you use? Betty Emmons - Original Message - From: Sandra Warren [EMAIL PROTECTED] To: RecipesAndMore@googlegroups.com Sent: Tuesday, March 13, 2007 3:55 PM Subject: [RecipesAndMore] Re: glad to let you all know I am back Hi, Del and Sherri, I might have missed something here, as I have been out of commission with my computer due to problems with my DSL line and failing to be able to connect due to the filters being hooked up improperly when I was moving around furniture and accidentally pulled out the connections when the wires all got caught around the leg of the table I was removing from the bedroom. I am on email now from the 10th, and was on the 9th earlier today. Glad your pc is working fine, Del, and Sherri, also, welcome back to you and we missed you. Sandy - Original Message - From: Sherri Crum [EMAIL PROTECTED] To: RecipesAndMore@googlegroups.com Sent: Saturday, March 10, 2007 1:02 PM Subject: [RecipesAndMore] Re: glad to let you all know I am back Delma, I'm happy for you that your PC is back. I'm really glad that you're back. LR did a great job! Sherri On 3/10/07, delma bliss [EMAIL PROTECTED] wrote: hi, as some of you know my pc was down for awhile i am glad to report, that its back up and running again. so now I can start back sharing with you all. Delma --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Tuna Apple Salad
Tuna Apple Salad 1Can (6.5 oz) tuna 3 cTorn lettuce 1Apple 1Stalk celery, chopped 4 1/4 oz Chopped olives (opt.) 1/4 cCheese, grated (opt.) 1Boiled egg, chopped 3 tb Thousand Island dressing Drain tuna. Tear lettuce into bite-sized pieces. Core apple and cut into eight wedges. Cut each wedge crosswise into 4 or 5 chunks. Each apple piece will still have peel on one edge. Red apples look especially nice. Combine tuna, lettuce, apple and chopped celery. Add optional ingredients as desired. Add Thousand Island dressing and toss until well blended. Serve with crackers or specialty bread. Enjoy. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Re: Pickpocket.
Hehahahahehehehaha! Great! really did tickle my funny bone! Sandy - Original Message - From: delma bliss To: RecipesAndMore@googlegroups.com Sent: Wednesday, March 14, 2007 9:23 AM Subject: [RecipesAndMore] Re: Pickpocket. hehehehe good 1 - Original Message - From: steve doyle To: RecipesAndMore@googlegroups.com Sent: Wednesday, March 14, 2007 9:14 AM Subject: [RecipesAndMore] Pickpocket. Pickpocket. A pickpocket was appearing in court for a series of petty crimes. Mr. Brewster, the judge said, you are hereby found guilty and fined the sum of $150. After consulting with his client, Mr. Brewster's lawyer stood up and said, Your Honor, my client is a little short at this time. He has only $125 in his pocket, but if you would allow him a few minutes in the crowd... Smiles from the LR No virus found in this incoming message. Checked by AVG Free Edition. Version: 7.5.446 / Virus Database: 268.18.10/720 - Release Date: 3/12/2007 7:19 PM --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Fairy Cones
Fairy Cones 6 egg yolks 3 level tbsp. sugar 2 level tbsp. flour 1 cup chopped English walnut meats whipped cream, sweetened and flavored Beat the yolks of the eggs with the sugar; add the flour, then the nuts and spread as thinly as possible on greased, flat baking tins. Bake about 7 minutes and while still warm cut into squares and roll each in the form of a cone. When wanted for use fill with the sweetened and flavored whipped cream. Life is short,Forgive quickly, Kiss slowly, Love truly: Laugh uncontrollably,and never regret anything that made you smile... ~*~Angelique~*~ --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Tuna Salad Pitas
Tuna Salad Pitas 1 can (6 oz.) tuna packed in water, drained 1 medium carrot, peeled and chopped 1 rib celery, chopped 1/2 cup reduced fat Monterey Jack cheese cubes (1/4 inch each) 1/4 cup frozen green peas, thawed and drained 1/4 tsp. dried parsley flakes 1/3 cup prepared reduced fat Italian salad dressing 2 pita bread rounds (2 oz. ea.) 4 lettuce leaves 4 tomato slices 1. Place tuna in large bowl; break into chunks. Add carrot, celery, cheese, peas and parsley; toss to blend. 2. Pour dressing over tuna mixture; toss lightly to coat. 3. Cut each pita in half crosswise; gently open. Place lettuce leaf and tomato slice in each pita half. Divide tuna salad evenly among pita pockets. Makes: 4 servings. Nutrition Information: Per serving (1 pita half with about 1/2 cup tuna salad, 1 lettuce leaf and 1 tomato slice) = Calories 213, Calories from Fat 23%, Total Fat 6 g, Sat Fat 2 g, Cholesterol 24 mg, Carbs 22 g, Fiber 4 g, Protein 19 g, Sodium 605 mg. Diabetic Exchanges: 1-1/2 Starch, 2 Meat. Life is short,Forgive quickly, Kiss slowly, Love truly: Laugh uncontrollably,and never regret anything that made you smile... ~*~Angelique~*~ --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Tortellini in Broth
Tortellini in Broth 2 qts. chicken broth 1 lb. precooked tortellini 3 cloves garlic Chopped parsley Bring broth to a boil. Add tortellini and simmer 7 minutes until tender. Ladle into bowls and top with parsley. Enjoy! Sherri --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Broccoli Casserole
Broccoli Casserole 2 boxes frozen chopped broccoli 1 can cream of mushroom soup 1/2 lb. Velveeta cheese, cubed 1 stick butter 1 medium onion, chopped Garlic powder Cook broccoli according to package directions. Meanwhile, in frying pan, saute onion in butter. Add soup and cheese and mix well. In 2- or 3-quart casserole place broccoli; add soup mixture. Sprinkle top with garlic powder. Bake at dg350 15-20 minutes until thoroughly heated. Enjoy! Sherri --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Lemon Poppyseed Ring Cake
Lemon Poppyseed Ring Cake 1 pkg. golden pound cake mix or regular pound cake 3 tbsp poppyseeds 1 tbsp grated lemon peel Lemon Glaze: 2 tbsp margarine or butter 1/2 tsp grated lemon peel 1 c. powdered sugar 1-3 tbsp lemon juice Heat oven to dg325. Grease and flour 9-cup Bundt pan. Prepare cake mix as directed on package. Add poppyseed and lemon peel into batter. Pour into pan. Bake 40-45 min. or until cake springs back when touched lightly in center or when tests clean. Cool 10 minutes and remove from pan. Lemon Glaze: Heat margarine in 1-quart saucepan until melted. Remove from heat and stir in lemon peel and powdered sugar. Stir in lemon juice, 1 tablespoon at a time, until glaze is smooth and of desired consistancy. Drizzle over cooled cake. Yield 10 servings. Happy Baking! Sherri --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Chicken Broccoli ... Casserole
Chicken, Broccoli Rice and Cheese Casserole 2 c. water 2 c. uncooked instant rice 2 10-oz. cans chunk chicken, drained 1 can cream of mushroom soup 1 can cream of chicken soup 1/4 c. butter 1 c. milk 1 16-oz. pkg. frozen, chopped broccoli 1 small white onion, chopped 1 lb. Velveeta cheese, cubed Preheat oven to dg350. In medium saucepan bring water to a boil. Stir in rice. Cover; remove from heat. Let stand 5 minutes. In 9- by 13-inch baking dish combine rice, chicken, soups, butter, milk, broccoli, onion and cheese. Bake in preheated oven 30-35 minutes or until cheese is melted. Happy Cooking! Sherri --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Lemon Poppy Bundt Cake
Lemon Poppy Bundt Cake Orange peel and juice can be substituted for lemon Cake: 3 c. all-purpose flour 1 tbsp poppy seeds 1 tbsp baking powder 1 tsp salt 1/2 tsp baking soda 3 lemons 1-1/4 c. 1% low-fat milk 2 tsp vanilla extract 2 c. sugar 6 tbsp margarine or butter, softened 2 large eggs Lemon Glaze: 1/3 c. sugar 1/4 c. fresh lemon juice Preheat oven to dg350. Grease and flour 12-cup Bundt pan. Cake: Combine flour, poppy seeds, baking powder, salt and baking soda. From lemons, grate 1 tablespoons peel and squeeze 1/3 cup juice. In small bowl, whisk lemon juice, lemon peel, milk and vanilla until blended. In large bowl, with mixer at low speed, beat sugar, butter and eggs until blended. Increase speed to high, beat until creamy about 3 minutes occasionally scraping bowl with rubber spatula. At low speed, alternately add flour mixture and milk mixture--beginning and ending with flour mixture. Beat just until combined, occasionally scraping bowl. Pour batter into pan; spread evenly. Bake 45 minutes or until tests clean. Cool cake in pan on wire rack 10 minutes. With spatula or small knife, loosen cake from edge of pan; invert onto rack. Glaze: In small bowl, mix sugar and lemon juice until sugar dissolves. With skewer, prick top and sides of warm cake in many places. With pastry brush, brush top and sides of warm cake with glaze. Cool cake completely on wire rack. Happy Baking! Sherri --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Re: Lemon Poppy Bundt Cake
Hi Sherri, These lemon cake recipes are keepers for me; I like anything lemon. Thanks. Marilyn --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Turkey Fruit Salad
Turkey Fruit Salad Serves 8. 1/2 cup mayonnaise 2 Tablespoons honey 1/8 teaspoon ground ginger 2 cups cubed cooked turkey 11 ouncesmandarin oranges -- drained 1 cup unpeeled apple -- chopped 1 cup grape halves 8 1/4 ouncespineapple chunks -- drained 1/2 cup pecan halves -- toasted In a large bowl, combine mayonnaise, honey and ginger. Stir in turkey, oranges, apple, grapes and pineapple. Refrigerate for 1 hour. Sprinkle with pecans just before serving. Enjoy. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Edible Jewelry
Edible Jewelry 3 ounces shoestring licorice (red , black) 1 cup checkerboard pretzels 1 cup Fruit Loops cereal 2 cups assorted varieties Cheerios toasted oat cereal 1 cup gummy Lifesavers candy, use your imagination Use various lengths to create necklaces, bracelets, rings. Wear your creations with pride, then eat them when the mood strikes. Life is short,Forgive quickly, Kiss slowly, Love truly: Laugh uncontrollably,and never regret anything that made you smile... ~*~Angelique~*~ --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] IRISH MEATABALLS
IRISH MEATABALLS Fabulously beefy meatballs, made from best Irish beef mince in a rich tomato sauce flavoured with fresh oregano, served with tagliatelle Serves 4 Ingredients 225g (8oz) best Irish mince 1/2 onion, peeled and finely grated 1 tbsp finely chopped fresh parsley Pinch sea salt Good pinch cracked white pepper Flour for rolling 2 tbsp oil for frying meatballs Fresh tagliatelle For the sauce: 2 tbsp sunflower oil 1/2 (other half from above) onion, peeled and finely chopped 2 cloves garlic, peeled and crushed 400g (14oz) can chopped tomatoes 1 tbsp tomato purée Salt and freshly ground black pepper 1 tbsp fresh oregano leaves Method Place the mince in a bowl and add the grated onion, parsley, salt and cracked white pepper. Mix by hand. Lightly flour a worktop and mould the mince into walnut sized balls. Place onto a plate and chill. For the sauce, heat the oil in a pan and gently fry onion and garlic to soften, but not to colour. Add the chopped tomatoes and the tomato purée and bubble to reduce. Season with salt and freshly ground black pepper. Reserve. Heat oil in a pan over a medium heat and gently fry meatballs all over to brown and cook through, shaking the pan occasionally. Remove with a slotted spoon and drain on kitchen paper. Add to the reserved tomato sauce. Heat through and add the oregano leaves. At the same time, cook the tagliatelle in lots of salted boiling water, as directed. Drain and drizzle with olive oil. Serve with the meatballs in sauce. Life is short,Forgive quickly, Kiss slowly, Love truly: Laugh uncontrollably,and never regret anything that made you smile... ~*~Angelique~*~ --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] IRISH CHOCOLATE FROSTED MINT BARS
IRISH CHOCOLATE FROSTED MINT BARS BARS 1 package (8 oz) cream cheese, softened 1/4 cup granulated sugar 1 egg 1 teaspoon mint extract 4 drops green food color 1 cup butter or margarine 4 oz unsweetened baking chocolate, cut into pieces 2 cups granulated sugar 2 teaspoons vanilla 4 eggs 1 cup Gold Medal® all-purpose flour CHOCOLATE FROSTING 2 tablespoons butter or margarine 2 tablespoons corn syrup 2 tablespoons water 2 oz unsweetened baking chocolate, cut into pieces 1 teaspoon vanilla 1 cup powdered sugar 1. Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening; lightly flour. In small bowl, beat cream cheese and 1/4 cup sugar with spoon until smooth. Stir in 1 egg, the mint extract and food color until well mixed; set aside. 2. In 3-quart saucepan, melt 1 cup butter and 4 oz chocolate over very low heat, stirring constantly; remove from heat. Cool 15 minutes or until slightly cooled. 3. Stir 2 cups sugar and 2 teaspoons vanilla into chocolate mixture. Add 4 eggs, one at a time, beating well with spoon after each addition. Stir in flour. Spread in pan. Carefully spoon cream cheese mixture over brownie mixture. Lightly swirl cream cheese mixture into brownie mixture with knife for marbled design. 4. Bake 45 to 50 minutes or until set. Cool 30 minutes at room temperature. Refrigerate 1 hour. 5. Meanwhile, in 2-quart saucepan, heat 2 tablespoons butter, the corn syrup and water to rolling boil, stirring frequently; remove from heat. Stir in 2 oz chocolate until melted. Stir in 1 teaspoon vanilla and the powdered sugar. Beat with spoon until smooth. Frost chilled bars with Chocolate Frosting. For bars, cut into 6 rows by 6 rows. Store covered in refrigerator. Life is short,Forgive quickly, Kiss slowly, Love truly: Laugh uncontrollably,and never regret anything that made you smile... ~*~Angelique~*~ --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Request for Carrot Raisin Salad
Does anyone have a recipe for Carrot Raisin salad? Years ago, when my grandma would take me to this cafeteria in Columbus, Ohio, we would always get this carrot salad that had raisins, carrots and mayo in it. Thanks. Marilyn --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] unsubscribing for a while
hi i decided that i dont have to much time between school and homework to read any sort of email. so i decided that i may unscribe for a while and then come back if possible. thanks for your understanding. Hatred stirs up strife, But love covers all sins. Proverbs 10:12 join my group at: [EMAIL PROTECTED] juana aka speedie/wildcat2003 --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Re: unsubscribing for a while
we are very sorry to see you go, but no you always are welcome back any time we wish you all the best Delma - Original Message - From: juana To: RecipesAndMore@googlegroups.com Sent: Wednesday, March 14, 2007 3:20 PM Subject: [RecipesAndMore] unsubscribing for a while hi i decided that i dont have to much time between school and homework to read any sort of email. so i decided that i may unscribe for a while and then come back if possible. thanks for your understanding. Hatred stirs up strife, But love covers all sins. Proverbs 10:12 join my group at: [EMAIL PROTECTED] juana aka speedie/wildcat2003 -- No virus found in this incoming message. Checked by AVG Free Edition. Version: 7.5.446 / Virus Database: 268.18.11/722 - Release Date: 3/14/2007 3:38 PM --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] birthdays for march 14
Celebrity birthdays Actor Michael Caine and composer-conductor Quincy Jones are 74. Country singer Michael Martin Murphey and sax player Walt Parazaider of Chicago are 62. Actor Steve Kanaly (Dallas) is 61. Comedian Billy Crystal is 59. Country singer Jann Browne is 53. Actress Tamara Tunie (Law and Order: SVU) is 48. Actress Penny Johnson Jerald (24) is 46. Singer Kristian Bush of Sugarland is 37. Actor and former TCU student Chris Klein is 28. Singer-keyboardist Taylor Hanson of Hanson is 24. Notable death on this date 1973Murat Bernard Chic Young, 72, creator of the Blondie comic strip, died of natural causes. Kay --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] go for it:
Hi Nicole, Go for it. I have no problem. You know I can't remember right now just where I got it but it said so much. alberta --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] CARROT RAISIN SALAD
Hi, Marilyn, Here's just one recipe of 252 for carrot raisin salad which are located at: cooks.com. I've been gone because my wireless card went to that humongous cyber junk pile,and I was waiting for a replacement. It's really great to be back! Diane and WORDSWORTH --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Re: Easy Round Steak
This steak is the most tender I have ever eaten!! I hope everyone tries it, thanks, Don - Original Message - From: Sandra Warren To: RecipesAndMore@googlegroups.com Sent: Thursday, January 04, 2007 2:55 PM Subject: [RecipesAndMore] Easy Round Steak Easy Round Steak Place round steak in large ungreased roasting pan. Cover with: 1 can onion soup ½ c. water Cover pan and bake at 325 degrees for approximately 3 hours. Check occasionally to see if more water is needed. No need to brown meat as it will be well browned and tender after baking. - Original Message - From: Sugarsyl To: recipesAndMore@googlegroups.com Sent: Thursday, January 04, 2007 12:06 PM Subject: [RecipesAndMore] cotton candy salad Cotton Candy Salad Ingredients: 14 ounces sweetened condensed milk 2 cups drained crushed pineapple 1 can cherry pie filling 1 can strawberry pie filling 12 ounces Cool Whip whipped topping 3/4 cup chopped pecans Method: Fold all ingredients together and blend well. Chill until ready to serve. --You will find as you look back upon your life that the moments when you have really lived are the moments when you have done things in a spirit of love. -Sylvia No virus found in this incoming message. Checked by AVG Free Edition. Version: 7.5.432 / Virus Database: 268.16.5/616 - Release Date: 1/4/2007 1:34 PM --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Re: Lemon Poppy Bundt Cake
Hi Marilyn, I'm glad you think they sound good. I love this list for the variety of recipes that come forth. I continue to pray for you and Frank. Blessings, Sherri On 3/14/07, Marilyn L DeWeese [EMAIL PROTECTED] wrote: Hi Sherri, These lemon cake recipes are keepers for me; I like anything lemon. Thanks. Marilyn --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Re: I Wish For You...
Glad you liked that Sandy. Sherri On 3/14/07, Sandra Warren [EMAIL PROTECTED] wrote: Loved those wonderful, nice words, and thanks so much for sharing! Sandy - Original Message - From: steve doyle [EMAIL PROTECTED] To: RecipesAndMore@googlegroups.com Sent: Tuesday, March 13, 2007 5:41 AM Subject: [RecipesAndMore] Re: I Wish For You... Thanks Sherri What nice words it sure made the Lr smiles, Thanks for shareing. - Original Message - From: Sherri Crum [EMAIL PROTECTED] To: RecipesAndMore@googlegroups.com Sent: Tuesday, March 13, 2007 11:08 AM Subject: [RecipesAndMore] I Wish For You... Today...I wish you a day of ordinary miracles- A fresh pot of coffee you didn't have to make yourself. An unexpected phone call from an old friend. Green stoplights on your way to work or shop. I wish you a day of little things to rejoice in... The fastest line at the grocery store. A good sing along song on the radio. Your keys right where you look. I wish you a day of happiness and perfection-little bite-size pieces of perfection that give you the funny feeling that the Lord is smiling on you, holding you so gently because you are someone special and rare. I wish You a day of Peace, Happiness and Joy. Sherri -- No virus found in this incoming message. Checked by AVG Free Edition. Version: 7.5.446 / Virus Database: 268.18.9/719 - Release Date: 3/12/2007 08:41 --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Diet Menu - Mama's Meatloaf
Diet Menu - Mama's Meatloaf Ingredients for this low calorie, low fat recipe are: 1 pound of extra lean ground beef (turkey also works well) 2 slices of bread torn into tiny bits Salt Pepper 1 Egg 1 cup of Catsup 1/2 Bell Pepper cut into rings 1/2 Onion cut into rings Directions: Mix beef, bread salt, pepper and egg together. Press into non-stick baking pan. Top with bell pepper and onion rings; then top with catsup. Bake at 350 degrees in pre-heated oven until done - about 30 minutes. This low calorie, low fat free diet menu recipe contains about 1,200 calories. Serve with salad, baked potato and bread. The happiest people don't have the best of everything. They just make the best of everything. ~Sylvia --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Russian Rock Cookies
RUSSIAN ROCK COOKIES Ingrediants: 1 1/2 c. brown sugar 1 c. butter 3 eggs, well beaten 2 3/4 c. flour 1 tsp. soda 2 tsp. cinnamon 1 tsp. cloves 1 lb. raisins 1 lb. shelled pecans 1 tsp. vanilla Directions: Cream butter and sugar. Add eggs alternately with mixed dry ingredients. Add vanilla. Drop from spoon onto greased cookie sheet. Bake at 350 degrees for 10 to 12 minutes. Makes about 100 small cookies. The happiest people don't have the best of everything. They just make the best of everything. ~Sylvia --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Skillet Sweet Tangy Chicken
Skillet Sweet Tangy Chicken Ingrediants: 1 tbsp. vegetable oil 4 boneless chicken breast halves 1 can (10 3/4 oz.) Tomato Soup 1 tbsp. packed brown sugar 2 tbsp. vinegar 1 tbsp. Worcestershire sauce 4 cups hot cooked rice Directions: Heat oil in skillet. Add chicken and cook until browned Add soup, sugar, vinegar andWorcestershire. Heat to a boil. Cover and cook over low heat 10 min. or until done. Serve with rice. Serves 4. The happiest people don't have the best of everything. They just make the best of everything. ~Sylvia --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] AW Coney Island Chili Dog Sauce
AW Coney Island Chili Dog Sauce Ingrediants: 1 pound ground chuck 1 - 6 ounce can tomato paste 1 Cup water 1 Tablespoon sugar 1 Tablespoon prepared yellow mustard 1 Tablespoon dried, minced onion 2 teaspoons chili powder 1 teaspoon Worcestershire sauce 1 teaspoon salt 1/2 teaspoon celery seed 1/2 teaspoon ground cumin (heaping) 1/4 teaspoon ground black pepper Directions: In a 2 qt. saucepan, brown the ground chuck, breaking into very small pieces. Salt and pepper lightly while cooking. Do not drain the fat. Add the remaining ingredients. Simmer, uncovered, 30-45 minutes until it thickens. Stir occasionally. Allow to cool, cover, and refrigerate until ready to use. The happiest people don't have the best of everything. They just make the best of everything. ~Sylvia --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Apple Pancake Casserole
Apple Pancake Casserole Makes 2-4 servings Ingrediants: 2 tablespoons butter 3 large apples, peeled, cored, halved and thinly sliced 6 tablespoons granulated sugar 1 teaspoon ground cinnamon 3 eggs 1/2 cup flour 1/2 cup milk 1 tablespoon sour cream 1/4 teaspoon salt 1 teaspoon grated lemon zest confectioner's sugar Directions: Preheat the oven to 400 degrees. Make the filling, by melting the butter in an ovenproof 3-qt. casserole pan over medium heat. Add the apples, sugar and cinnamon and saute until the apples begin to soften and brown lightly, then remove immediately from the heat. Make the pancake batter, place the eggs in a large bowl and beat until frothy. Then add the flour, milk, sour cream, salt and lemon zest and beat just until a smooth batter results. Pour the batter over the apples in the casserole dish, then place it in the preheated oven. Bake until golden brown and risen, about 25 minutes or so. Before serving hot), dust with the confectioner's sugar. The happiest people don't have the best of everything. They just make the best of everything. ~Sylvia --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] AUSTRIAN CREAM CHEESE BARS
AUSTRIAN CREAM CHEESE BARS Crust: 1 ½ c. flour 1 c. firmly packed brown sugar ½ t. cinnamon 2/3 c. margarine, softened Topping: 1 (8-oz.) pkg. cream cheese, softened ¾ c. sugar 2 T. flour 2 eggs 6 oz. (1 c.) semi-sweet chocolate chips Glaze: 6 oz. (1 c.) semi-sweet chocolate chips ½ -3/4 c. chopped pecans or walnuts, toasted Preheat oven to 350º. In large bowl, combine all crust ingredients. Beat at medium speed about 2 minutes or until crumbly and well blended. Press mixture into ungreased 9x13-inch pan. Bake for 12 minutes. Remove from oven. In small bowl, beat cream cheese, sugar, 2 tablespoons flour and eggs at medium speed until smooth, about 2 minutes. Stir in 1 cup chocolate chips. Pour over partially baked crust. Bake an additional 15 to 20 minutes or until topping is almost set. Remove from oven; immediately sprinkle with 1 cup chocolate chips over top. Return to oven for 1 minute to melt chips. Gently spread melted chips over top. Sprinkle with nuts; lightly press into glaze. Refrigerate 1 hour. Cut into bars. Store in refrigerator. ~~~ The happiest people don't have the best of everything. They just make the best of everything. ~Sylvia --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Baked Beer Burgers
Baked Beer Burgers 2 pounds ground beef Pepper 1 tablespoon Tabasco sauce 1 garlic clove, crushed 1/3 cup chili sauce 1/2 envelope dry onion soup mix 1/2 cup beer, divided Preheat oven to 400°F. Combine meat, pepper, Tabasco sauce, garlic, chili sauce, dry onion soup mix and 1/4 cup of the beer. Shape into 6 patties. Bake at 400 degrees F until brown, about 10 minutes. Baste with remaining 1/4 cup beer. Continue baking for an additional 10 to 15 minutes, until well done The happiest people don't have the best of everything. They just make the best of everything. ~Sylvia --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] BAKED TAMALES
BAKED TAMALES 2 Pound Ground beef 1 Can Tomatoes (14 oz) 2 Tbsp. Chili powder OR 5 tsp. Ground ancho (pasilla) chile PLUS 1 tsp. Cumin AND 1/4 tsp. Cinnamon 1 Garlic clove, crushed 1 tsp. Salt 1 Cup Black olives CORN MEAL DOUGH: 4 Cup Corn meal 2 tsp, Salt 8 Cup Water 2 Eggs, well beaten 4 Tbsp. Butter Add corn meal and salt to water in pot. Bring to boil and cook over medium heat until thick, 5-10 minutes. Add eggs and butter. Stir well. TAMALE FILLING: In skillet, sauté beef in pan until brown. Add tomatoes, chili powder, garlic, salt and olives. Cook 15 minutes. Grease 9x13 baking dish and line bottom with 1/2 dough. Add meat mix, cover with remaining 1/2 dough. Bake 20 minutes at 325. The happiest people don't have the best of everything. They just make the best of everything. ~Sylvia --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Austrian Goulash
Austrian Goulash Recipe by: Enigma Restaurant Chef Gunter Schnepp, Rapid City, SD 2 tablespoons oil 2 pound beef round steak, cubed 2 onions, chopped 2 garlic cloves, crushed 1 tablespoon flour 2 teaspoons paprika 1 teaspoon caraway seeds 1 tablespoon marjoram 2 ounces tomato puree 2 cups beef stock Heat oil in casserole and fry the meat for 5 minutes over high heat, stirring until browned. Remove meat with a spoon and set aside. Add onions and garlic and fry gently for five minutes until soft. Add the flour, paprika, tomato puree, marjoram and caraway seeds and cook for 2 minutes. Return the meat to the casserole, stir in the beef stock, cover, simmer for 2 hours. Stir and add salt as needed and simmer for 10 minutes. Serve topped with a spoonful of sour cream and pickle fan. Can be served with bread dumplings, potatoes or pasta. Makes four servings. The happiest people don't have the best of everything. They just make the best of everything. ~Sylvia --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Re: Lemon Poppy Bundt Cake
Hi Sherri, Thank you for your prayers. One more day to wait. I know Frank is in God's hands. Marilyn --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Fw: Angels
- Forwarded Message From: phyllis [EMAIL PROTECTED] To: [EMAIL PROTECTED] Sent: Wednesday, March 14, 2007 8:07:07 PM Subject: Angels barbara burge [EMAIL PROTECTED] wrote: ^j^ ^j^ ^j^ ^j^ ^j^ ^j^ ^j^ ^j^ ^j^ Nine angels are sent to you. You must send them to nine people including me. In nine minutes you will receive something you have long awaited. Have Faith! ^..^Phyllis^..^ Food fight? Enjoy some healthy debate in the Yahoo! Answers Food Drink QA. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Re: go for it:
Thanks Alberta...and remember I will indicate that it was posted by you. the e-book is coming along really well, its just taking me sometime to complete it. When it is ready I will let everyone know about it. take care and keep safe. Nicole - Original Message From: Alberta Hall [EMAIL PROTECTED] To: RecipesAndMore@googlegroups.com Sent: Wednesday, March 14, 2007 5:07:42 PM Subject: [RecipesAndMore] go for it: Hi Nicole, Go for it. I have no problem. You know I can't remember right now just where I got it but it said so much. alberta --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Sick Leave
Sick Leave I urgently needed a few days off work, But, I knew the Boss would not allow me to take leave. I thought that maybe if I acted Crazy then he would tell me to take a few days off. So, I hung upside-down on the ceiling made funny noises. My co-worker (who's blonde) asked me what I was doing. I told her that I was pretending to be a light bulb, So, that the Boss might think I was Crazy give me a few days off. A few minutes later the Boss came into the office and asked, What in the name of good GOD are you doing? I told him I was a light bulb. He said, You are clearly stressed out. Go home recuperate for a couple of days. I jumped down walked out of the office... When my co-worker (the blonde) followed me, The Boss asked her ...And where do you think you're going?! (You're gonna love this) She said, I'm going home too, I can't work in the dark!! --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Best Potato Rolls
Best Potato Rolls Directions 2 small russet (baking) potatoes (12 ounces total), peeled and cut into chunks 1 cup buttermilk 1/4 cup butter 2 tablespoons sugar 2 teaspoons salt 5 to 5-3/4 cups bread flour or all-purpose flour 2 packages active dry yeast 2 tablespoons butter, melted 1. In a small saucepan, cook potatoes, covered, in enough boiling water to cover for 15 to 20 minutes or until tender; drain, reserving 1/2 cup of the cooking liquid. Using a fork, mash the potatoes; set aside. Add buttermilk, the 1/4 cup butter, the sugar, and salt to the hot cooking liquid; heat until warm (120 degree F to 130 degree F) and butter almost melts. 2. In a large bowl, stir together 1-1/2 cups of the flour and the yeast. Stir in the buttermilk mixture and mashed potatoes. Beat with an electric mixer on low speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can. 3. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a buttered bowl; turn once. Cover; let rise in a warm place until double (about 1 hour). 4. Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Meanwhile, lightly grease three baking sheets (or line baking sheets with parchment paper). 5. On a lightly floured surface, roll each portion of dough into a 10x6-inch rectangle (3/4-inch thick). Cut each rectangle of dough into fifteen 2-inch squares. Place squares 2 to 3 inches apart on the prepared baking sheets. Brush tops with the 2 tablespoons melted butter. Cover with plastic wrap; let rise in a warm place for 15 minutes. 6. Bake in a 375 degree F oven 15 to 18 minutes or until golden. Immediately remove rolls from baking sheet. Cool slightly on a rack. Serve warm. Makes 30 rolls. Garlic and Rosemary Knots: Prepare as above. Cut each rectangle of dough into fifteen 6x3/4-inch strips. Gently pull strips into a 8-inch-long ropes. In a small bowl, combine 3/4 cup olive oil, 3 tablespoons snipped fresh rosemary, and 2 cloves garlic, minced. Dip each rope into oil mixture. Tie into a loose knot. Place knots 2 to 3 inches apart on the prepared baking sheets. Sprinkle with coarse or kosher salt. Cover with plastic wrap; let rise in a warm place for 15 minutes. Bake in a 375 degree F oven about 15 minutes or until golden. Immediately remove rolls from baking sheet. Cool slightly on a rack. Serve warm. Makes 30 knots. Nutrition facts per serving: Calories: 118 Total fat: 3g Saturated fat: 2g Cholesterol: 7mg Sodium: 190mg Carbohydrate: 19g Fiber: 1g Protein: 3g Vitamin C: 2% Calcium: 1% Iron: 6% Life is short,Forgive quickly, Kiss slowly, Love truly: Laugh uncontrollably,and never regret anything that made you smile... ~*~Angelique~*~ --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Leprechan's Lemonade
Leprechan*s Lemonade Mix 2 parts lemonade, 1 part lemon-lime soda, and 1 part Surge soft drink. Life is short,Forgive quickly, Kiss slowly, Love truly: Laugh uncontrollably,and never regret anything that made you smile... ~*~Angelique~*~ --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Wave Your Irish Colors (Jello)
Wave Your Irish Colors (Jello) Make a small package of lime gelatin, substituting lemon-lime soda for the last cup of water. Pour it into a 10x6x1-3/4-inch pan. Chill until firm. Whip one half-pint carton of whipping cream, and sweeten it to taste. Make a small package of lemon gelatin. When the gelatin is cool but still liquid, add the whipped cream and blend thoroughly. Pour this mixture over the lime layer. Chill until firm. Make a small package of orange gelatin, substituting pineapple-orange juice for the last cup of water. When the gelatin is cool but still liquid, pour it over the lemon layer. Chill until firm. Life is short,Forgive quickly, Kiss slowly, Love truly: Laugh uncontrollably,and never regret anything that made you smile... ~*~Angelique~*~ --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Fool Proof Mashed Potatoes
Fool Proof Mashed Potatoes a.. 3 medium baking potatoes (1 pound), such as Yukon Gold, russet, or rounded white b.. 2 tablespoons margarine or butter c.. 2 to 4 tablespoons milk or light cream d.. Salt and pepper Directions 1. Wash, peel, and quarter the potatoes, making sure to remove any bruises or eyes. Place the potatoes in a large saucepan filled with boiling, salted water (about 3 to 4 inches). Return to boiling; reduce heat. Cover and cook over medium heat for 20 to 25 minutes or until potatoes test tender when poked with a fork. (Remember to check the potatoes occasionally while they are cooking so they do not boil dry.) Drain. 2. Transfer the hot potatoes to a medium mixing bowl. Mash with a potato masher or beat with an electric mixer on low to medium speed until potatoes are smooth. 3. Add the margarine or butter, and season to taste with salt and pepper. While mashing or beating the potatoes, gradually add enough of the milk or cream to make the potatoes light and fluffy. Makes 4 side-dish servings. Make-ahead tip: Place the mashed potatoes in a 1-quart casserole. Cover and refrigerate. To reheat, bake the casserole, covered, in a 375 degree F oven for 30 to 35 minutes or until heated through Life is short,Forgive quickly, Kiss slowly, Love truly: Laugh uncontrollably,and never regret anything that made you smile... ~*~Angelique~*~ --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] IRISH COFFEE~(9)
=Velvet Irish Coffee 1 1/2 Tbsp. Torani Irish Cream syrup 3 Tbsp. Irish whiskey 1/2 cup coffee Combine all ingredients in a coffee mug and stir. Garnish with whipped cream. =The Skinny Irishman 2 Tbsp. Torani Sugar Free Irish Cream syrup 2 Tbsp. Torani Sugar Free Hazelnut syrup 1 cup low fat milk 1/4 cup espresso* In a small saucepan, gently heat Torani and milk, whisking until frothy. Pour into a tall glass and add espresso. =Torani Dublin Ditty 2 Tbsp. Torani Vanilla Syrup 2 Tbsp. Torani Irish Cream Syrup 1 Tbsp. Torani Coffee Syrup 1/4 cup espresso* 1 cup milk 1 cup ice In a blender pitcher, combine all ingredients and blend until smooth. =Torani Classic Irish Latte 1 Tbsp. Torani Irish Cream syrup 1 Tbsp. Torani Coffee syrup 1/4 cup espresso* 3/4 cup milk In a small saucepan, gently heat Torani and milk, whisking until frothy. Pour into a tall glass and add espresso. = Torani Irish Coffee Sugar Free Milkshake 1/4 cup Torani Sugar Free Irish Cream syrup 1/4 cup espresso* 1 1/2 cups coffee frozen yogurt In a blender, combine all ingredients and blend until smooth. =Torani Nutty Irishman Coffee 1 1/2 Tbsp. Torani Irish Cream syrup 1 1/2 tsp. Torani Hazelnut syrup 1 cup coffee 2 Tbsp. milk Whipped cream Combine all ingredients in a coffee mug and stir. Garnish with whipped cream. =Torani Iced Classic Irish Cream 1 Tbsp. Torani Irish Cream syrup 1/4 cup espresso* 1 cup milk Ice Whipped cream and shaved chocolate, for topping In a tall glass of ice, combine espresso, milk, and syrup. Stir well and serve. Top with whipped cream and shaved chocolate. Sugar Free Blended Irish Mocha 2 cups ice 6 Tbsp. Torani Sugar Free Chocolate sauce 3 Tbsp. Torani Sugar Free Irish Cream syrup 1/4 cup milk 1-2 shots espresso (1/8-1/4 cup) In a blender pitcher, combine all ingredients and blend until smooth. =Torani Irish Mint Mocha 2 Tbsp. Torani Chocolate sauce 1 Tbsp. Torani Irish Cream syrup Splash Torani Creme de Menthe syrup 1/4 cup espresso* 1 cup milk Steam together Torani and milk. Pour steamed flavored milk to about 1/2 below the top of a 16 oz. glass. Add espresso and top with a thin layer of foamed milk or whipped cream. =Torani Sugar Free Dubliner 2 Tbsp. Torani Sugar Free Vanilla Syrup 2 Tbsp. Torani Sugar Free Irish Cream Syrup 1/4 cup espresso* 1 cup milk 1 cup ice In a blender pitcher, combine all ingredients and blend until smooth. Life is short,Forgive quickly, Kiss slowly, Love truly: Laugh uncontrollably,and never regret anything that made you smile... ~*~Angelique~*~ --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] SPICED BEEF for St. PATRICK'S DAY
SPICED BEEF for St. PATRICK*S DAY INGREDIENTS: 6 pound piece of brisket, sirloin tip or eye of round 3 bay leaves. finely chopped 1 teaspoon powdered mace 6 finely ground cloves 1 teaspoon crushed black peppercorns 1 large garlic clove made into a paste with salt 1 teaspoon allspice 2 tablespoons molasses 2 heaping tablespoons brown sugar 1 pound cooking salt 2 teaspoons saltpetre DIRECTIONS: Mix all spices and flavorings together. Place beef in a lage dish and rub well all over mixture. Refrigerate in a covered bowl. Repeat this process every day for a week, turning the meat and rubbing in the spices which will now be mixed with the juices drawn from the meat. Tie the meat up firmly and rub a final teaspoon of ground cloves. Cover with water and simmer slowly for 6 hours. When cool enough to handle remove from the cooking liquid, place in a dish and cover with a weighted plate. Slice very thinly and serve. Categories: Beef, Meats, Main Courses Life is short,Forgive quickly, Kiss slowly, Love truly: Laugh uncontrollably,and never regret anything that made you smile... ~*~Angelique~*~ --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] LUCKY PUDDING St. PATRICK'S DAY
LUCKY PUDDING Decorate the plain white inner packaging of Pistachio pudding (discard the box) with holiday stickers or green tissue and attach this poem. Leave it for the kids or surprise your friends by leaving it on their doorsteps! Leprechauns are lots of fun They jump and hop and also run. Anything that they can do Just to stay ahead of you. But Lucky Leprechaun left you a surprise. And you just won*t believe your eyes! The best dessert you*ve ever seen And surprise, surprise it*s even GREEN! Magic Leprechaun Powder filled with gold. Add a little milk (2 cups) icy cold. Give it a stir and watch the surprise! Presto! It changes right before your eyes. Life is short,Forgive quickly, Kiss slowly, Love truly: Laugh uncontrollably,and never regret anything that made you smile... ~*~Angelique~*~ --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Roasted Peppers (Pimentos Assados)
Roasted Peppers (Pimentos Assados) 8 large red, green, yellow, or combination of bell peppers (capsicums) 4 Tbs (60 ml) extra-virgin olive oil 2 Tbs (30 ml) red wine vinegar 1/2 tsp (2 ml) crumbled dried oregano Salt and freshly ground pepper to taste Place the peppers on their sides on a baking sheet and roast in a 400F (200C) oven for 20 minutes. Turn the peppers over and roast another 20 minutes, or until the skins are blistered. Cool enough to handle and remove the stems and cores. Cut the peppers into quarters lengthwise and remove all the seeds and skin. Pat dry with paper towels and place half the peppers in a shallow bowl. Drizzle with half the oil, vinegar, oregano, salt, and pepper. Repeat with the remaining peppers and seasonings. Marinate at room temperature for at least 3 hours before serving, or refrigerate overnight. Will keep refrigerated for up to 1 week. Serves 4 to 6. To add an authentic note to this recipe, peel the onions like they do in Portugal. Trim off the root end and peel the dried outer layers upward to leave a twist of onion at the top. They make an excellent accompaniment to any roast meat or poultry. Life is short,Forgive quickly, Kiss slowly, Love truly: Laugh uncontrollably,and never regret anything that made you smile... ~*~Angelique~*~ --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
