Enjoy Syl " In the darkness, there is wonders of light that cannot be seen with the human eye " -Sugar ----- Original Message ----- From: "Old Fashioned Living" <[EMAIL PROTECTED]> To:t: Monday, December 17, 2007 4:02 PM Subject: Old Fashioned Tips-December 18-Hodge Podge Day
> SLD FASHIONED LIVING SPONSOR DEAL: > DISTANT REPLAYS: I love this store--there are so > many cool gifts for guys (girls too!). In the sale area > there are jerseys, t-shirts, many hats, including knit > hats. If you spend $100 you'll receive a $10 gift card. > They also do have gift certificates available. Visit : > http://www.oldfashionedliving.com/sponsor3.html > - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - > Old Fashioned Tips Newsletter > Down to earth advice and inspiration... > from http://www.oldfashionedliving.com > December 18, 2007 > - - - - - - - - - - - - - - - - - - - - - > T O D A Y ' S Q U O T E > - - - - - - - - - - - - - - - - - - - - - > When we recall Christmas past, we usually > find that the simplest things-not the great > occasions-give off the greatest glow of > happiness. ~Bob Hope > - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - > T O D A Y ' S T I P S > - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - > HOLIDAY TIDBITS: Hodge Podge Day > > More holiday recipes and tips today! > > Crabmeat Deviled Eggs > From Nubella.com > > Ingredients: > 8 eggs > 1 can (6 oz) crabmeat, drained, flaked > 1/4 cup mayonnaise > 1/2 teaspoon dry mustard > 1/4 teaspoon ground red pepper (cayenne) > 16 sprigs parsley > > Place eggs in single layer; in 3-quart (2-quart?) saucepan; > add enough cold water so it is at least 1 inch above eggs. > Heat to boiling; remove from heat. Cover and let stand 18 > minutes. Drain; rinse with cold water. Let stand in ice water > 10 minutes. Peel eggs; cut in half lengthwise. Slip out yolks > from 4 eggs into medium bowl. Remove remaining yolks; > reserve for another use. Add crabmeat, mayonnaise, dry > mustard and ground red pepper to yolks in bowl; mix and > mash with fork until well blended. Mound yolk mixture into > the center of each cooked egg white. Garnish each with a > parsley sprig. Cover; refrigerate until serving time. > > Hot Cocktail Meatballs > From Eatbetteramerica.com > Makes 36 meatballs. > > 1 cup tomato puree > 1/2 cup chile sauce > 1 Tbsp. tomato paste > 1/2 cup fruit-sweetened grape spread, or low-sugar grape jelly > 1 tsp. chile powder > 1/2 tsp. garlic powder > 1/2 tsp. ground ginger > 2 slices whole-wheat sandwich bread, crusts removed > 1 lb. 93% lean ground turkey > 1/2 cup cooked brown basmati rice > 1/2 cup finely chopped onion > 1 garlic clove, minced > 1 large egg plus 1 egg white > 1/2 tsp. salt > 1/4 tsp. ground black pepper > > Preheat the oven to 375 degrees. > > Soak the bread in a bowl of cold water until it is soft, about > 30 seconds. Squeeze out all of the moisture and place the > bread in a large mixing bowl. Add the turkey, rice, onion, > garlic, egg, egg white, salt and pepper. Mix with a fork until > well combined. Form the mixture into 1-inch meatballs, > placing them 1/2-inch apart on a baking sheet. Bake 20 > minutes, or until the meatballs feel firm and are white in the > center. > > Meanwhile, in a large, deep saucepan, combine the tomato > puree, chile sauce, tomato paste, grape spread, chile powder, > garlic powder and ginger. Bring to a gentle boil, reduce the > heat and simmer the sauce, stirring to dissolve the jam. Cook > until the sauce thickens slightly, about 15 minutes. Add the > meatballs and cook 5 minutes longer. Serve immediately or > cool and refrigerate, tightly covered, for up to two days. Reheat > in a saucepan over medium heat, stirring often, for about 30 > minutes. Or, cover with foil and place in a 350 degree oven > for 30 minutes. Nutritional information, per two-meatball serving: > calories, 87; total fat, 2 g; saturated fat, less than 1 g; > > COOKIE GIFT MIX > Half the fun of cookies is baking them, so why not give this > merry making mix as a gift. ~Lina, OFL Holiday Moderator > > Cowboy Cookie Mix: > > 1-1/3 cups quick cooking oats > 1-1/3 cups all-purpose flour > 1 teaspoon baking powder > 1 teaspoon baking soda > 1/4 teaspoon salt > 1/2 cup chopped pecans or walnuts > 1 cup (6 ounce) semisweet chocolate chips > 1/2 cup packed brown sugar > 1/2 cup sugar > Additional ingredients: > 1/2 cup butter or margarine, melted > 1 egg, lightly beaten > 1 teaspoon vanilla extract > > Pour oats into a wide-mouth 1-quart jar or glass container > with a tight fitting lid. Combine the flour, baking powder, > baking soda and salt; place on top of oats. Layer with the > pecans, chocolate chips, brown sugar and sugar, packing > each layer tightly (to pack I use a skinny plastic glass with > cellophane on it) but do not mix. Cover and store in a cool > dry place for up to 6 months. (if there is space left at the > top-- there should not be much--you can use cellophane to > crunch up and put on top. I used the colored cellophane for > the holidays.) > > To prepare cookies: Pour cookie mix into a large mixing bowl; > stir to combine ingredients. Beat in the butter, egg, and vanilla. > Cover and refrigerate for 30 minutes. Roll into 1-inch balls and > place 2 inches apart on greased baking sheets. Bake at 350 > degrees for 11 to 13 minutes or until set. Remove to wire racks > to cool. Yield: about 3-1/2 dozen > > NOTE: Decorate jars with raffia, I punch hole in directions and > put raffia through it and tie to Jar or container. Decorative jars > and bottles that many products are sold in can be reused for > this and also come in handy in the kitchen after it's empty. > > Mary Emma shares tips and her snickerdoodle recipe: > http://www.oldfashionedliving.com/kitchen80.html > - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - > T O D A Y ' S F E A T U R E D L I N K > - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - > Season's Greetings! Free Ground Shipping on > orders over $125 at SpaFinder. Accepted at over > 4,000 participating spas worldwide. If you give a > gift certificate they can redeem for spa treatments, > vacation experiences, spa products and more. The > certificates start at $50. Visit today for choices: > http://www.oldfashionedliving.com/sponsor5.html > - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - > Enjoy the season! ~Brenda > Email me with questions, concerns or tips: > mailto:[EMAIL PROTECTED] > http://www.oldfashionedliving.com > - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - > S U B S C R I P T I O N I N F O > - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - > To unsubscribe from this newsletter: click REPLY and > type the word UNSUBSCRIBE or SUBSCRIBE in the > subject field. Please reply to this e-mail with the e-mail > address at which you have received mailings from us > and we will remove you from our list. If you have more > than one e-mail address, please include the other in > your e-mail > > AOL LINKS > <a > href="http://oldfashionedliving.com/holidays/kitchen80.html";>Recipes</a> > <a > href="http://www.oldfashionedliving.com/sponsor3.html";>DistantReplays</a> > <a href="http://oldfashionedliving.com/sponsor5.html";>SpaFinder</a> > > All material copyright Brenda Hyde 2001-2007 > Request permission to use online or in print media > mailto:[EMAIL PROTECTED] > > > --~--~---------~--~----~------------~-------~--~----~ 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 -~----------~----~----~----~------~----~------~--~---
