Don't worry about today's. But from now on, just copy and paste everything
in the message or better yet, you can simply forward it to whoever you want
to share it with. Thanks.
-----Original Message-----
From: [email protected]
Sent: Thursday, February 21, 2013 12:43 PM
To: [email protected]
Subject: Re: [CnD] recipes from mama peach
ok i have a question. do i just take out the underlines before that's it
for today?
In a message dated 2/21/2013 12:41:12 P.M. Eastern Standard Time,
[email protected] writes:
Thanks so much.
-----Original Message-----
From: [email protected]
Sent: Thursday, February 21, 2013 12:38 PM
To: [email protected]
Subject: Re: [CnD] recipes from mama peach
ah ok.. smile
In a message dated 2/21/2013 12:30:18 P.M. Eastern Standard Time,
[email protected] writes:
When sharing the recipes from my newsletter, please include the table of
contents at the top, just in case people don't want to arrow down through
the whole email to see what the recipes are. So just copy and paste the
entire email into a message to whoever you are sharing it with.
-----Original Message-----
From: [email protected]
Sent: Thursday, February 21, 2013 11:25 AM
To: [email protected]
Subject: [CnD] recipes from mama peach
Dollywood Presents Tennessee Mountain Home Cooking:
Meat, Poultry And Fish
Gourmet Baked Chicken
5 whole chicken breasts, halved, boned and skinned
2 cups sour cream
1 tablespoon Worcestershire sauce
2 teaspoons salt
1 1/4 teaspoons paprika
1 1/4 cups fine dry bread crumbs
Butter, melted
Clean chicken, pat dry with paper towels. Place in shallow baking dish.
Combine sour cream, Worcestershire sauce, salt and paprika; pour over
chicken,
turning chicken to coat. Cover and refrigerate overnight. Next day, drop
chicken pieces one at a time in bread crumbs, turning to coat. Shape each
piece to make a nice round fillet. Place in buttered baking pan. Cover.
Chill
at least 1 1/2 hours. Bake uncovered at 325 degrees for 1 1/4 hours, or
until golden and tender. Baste with melted butter occasionally while
baking.
Yield: 10 servings.
_____
The Best Of Cooking With Three Ingredients:
Main Dishes
Orange Stuffed Roast Turkey
1 (12 pound) turkey, skinned
4 oranges, quartered
1/2 cup liquid butter buds or non fat butter flavored cooking spray
Wash and dry turkey. Remove giblets and neck. Prepare butter buds
according
to package directions to make 1/2 cup of liquid butter buds. Rub on
outside of turkey or spray generously with non fat butter flavored
cooking
spray.
Fill cavity with orange quarters. Place turkey, breast up, on a rack in a
roasting pan. Follow directions on turkey wrapping for roasting, or roast
at 325 degrees for 3 1/2 to 4 hours, or until turkey is tender and
juices
run clear. Turkey should not be pink.
Serves about 20.
_____
The Betty Crocker Recipe Card Library:
Recipes For Calorie Counters
Berry Dips
Wash 1 pint strawberries; do not hull. Chill. Serve with dishes of
powdered
sugar for dipping
Makes 4 servings fruit plus 1 teaspoon sugar each (45 calories each).
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