========== __._,_.___ Your email settings: Individual Email|Traditional Change settings via the Web (Yahoo! ID required) Change settings via email: Switch delivery to Daily Digest | Switch to Fully Featured Visit Your Group | Yahoo! Groups Terms of Use | Unsubscribe __,_._,___ Butterscotch Balls 2 dozen Rhodes frozen dinner rolls 1/2 box regular butterscotch pudding mix 1 tsp. cinnamon 1/2 c. butter - best if butter is used 1/2 c. packed brown sugar 1/2 c. chopped pecans, optional Place frozen rolls into well-greased Bundt or angel food cake pan. Pour dry pudding mix over rolls. Melt butter and brown sugar together until well blended and pour over frozen rolls. Sprinkle with cinnamon and nuts. Let rise 8 hours or overnight. Do not cover if raising overnight. Bake at 350 degrees for 30-35 minutes. ========= Fruit and Spice Pot Roast 3 tb Flour 1 ts Onion salt 1/2 ts Basil leaves 1/4 ts Pepper 4 1/2 lb Beef chuck roast 2 tb Salad oil 6 Whole cloves 3-inch cinnamon stick, or 1/2 tsp. ground cinnamon Water 1 cn (1 lb.) whole berry Cranberry sauce 2 tb Lemon juice Combine flour, basil, salt and pepper; rub evenly over all sides of the roast, shaking off and saving any excess. Heat oil in a 4- to 5-quart kettle over medium heat. Brown roast well on all sides in oil. Add cloves, cinnamon and 1/3 cup water. Cover and simmer for 2 hours. Add water sparingly if necessary. Stir in cranberry sauce and lemon juice; continue to cook, covered, for about 30 minutes longer or until meat is tender. Remove meat to a warm serving platter; keep warm. Skim fat from pan juices. Blend remaining seasoned flour with an equal amount of water; stir into meat juices and cook, stirring, until thickened to make gravy. Baked sweet potatoes or yams are a good accompaniment for this, and make good use of the gravy. ========== Tuscan Tomato-Bean Salad 1 lb Diced unpeeled plum tomato, (2 cups) 1/4 ts Salt 1 tb Fresh lemon juice 2 ts Extra-virgin olive oil 1/4 ts Ground black pepper 1/8 ts Crushed red pepper 1 Clove garlic, minced 1/4 c Chopped fresh basil 1/4 c Finely chopped onion 2 tb Finely chopped flat-leaf parsley 15 oz Cannellini beans, (1 can) drained Place plum tomato in a colander; sprinkle with salt, and let drain 1 hour. Combine lemon juice and next 4 ingredients in a large bowl, and stir well. Add tomato, basil, and remaining ingredients, and toss well. Yield: 4 servings Vanilla Dessert Crumbs: 2 c. flour 1/2 c. margarine 1/2 c. brown sugar 2 c. flaked coconut Cut the margarine into the flour. Mix in the sugar and coconut. Brown on a cookie sheet at 350 degrees. Stir 3 or 4 times until nicely browned. Put 2/3 of crumbs in 9 x 13 inch pan. Pat down. Cook 2 large packages vanilla pudding as directed. Pour over the crumbs. Cool. Spread a large container of whipped topping over the pudding. Top with the remaining crumbs. ========== Walnut and Raisin Strudel 1/4 c Vanilla ice cream; slightly softened 1/4 c Unsalted butter; melted, cooled (1/2 stick) 1/2 c All purpose flour 1/2 c Apricot jam 1/2 c Chopped walnuts 1/2 c Raisins Milk Preheat oven to 350 degrees F. Combine ice cream and butter in bowl. Add 1/2 cup flour; stir until soft dough forms. Coat hands with flour. Shape dough into ball; flatten into disk. Wrap in plastic; freeze until dough is firm, about 15 minutes. Lightly grease baking sheet. Roll out dough on well-floured surface to 12 x 16-inch rectangle. Brush dough with jam, leaving 1/2-inch border at edges. Sprinkle with nuts and raisins. Starting at 1 long side, roll up dough, jelly roll style. Tuck ends under to enclose filling. Transfer strudel to prepared sheet. Using sharp knife, score top of dough into 1-inch sections, then brush with milk. Bake strudel until golden, about 45 minutes. Run knife under strudel to loosen from sheet. Cool completely on baking sheet. Slice along score marks. Makes 15 slices ========= Flank Steak Western Style 1 1/2 lb Flank steak 1/2 c Oil 2 tb Lemon juice 1/2 ts Celery salt 1/2 ts Black pepper 1/2 ts Onion powder 1 ts Seasoned salt 2 cl Garlic, minced Put steak in a shallow dish. Combine remaining ingredients and pour over steak, covering the entire surface. Refrigerate overnight. Grill 4 inches over hot coals for 15 to 20 minutes, turning once and basting often with marinade sauce. Carve into thin slices against the grain. another List
I'm in my own little world, but thats ok everybody knows me here 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 -~----------~----~----~----~------~----~------~--~---
