[RecipesAndMore] Re: Thanks
glad you like them Delma - Original Message - From: Helena To: recipesAndMore@googlegroups.com Sent: Friday, June 06, 2008 10:56 PM Subject: [RecipesAndMore] Thanks Thanks for all these wonderful recipes. They all go straight into my recipe folder. Helena in Sweden Check out my day to day journal at www.minnaiya.wordpress.com, or, if you speak Swedish: www.helenatull.wordpress.com. -- No virus found in this incoming message. Checked by AVG. Version: 7.5.524 / Virus Database: 269.24.6/1487 - Release Date: 6/6/2008 8:01 AM --~--~-~--~~~---~--~~ 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] Thanks
Thanks for all these wonderful recipes. They all go straight into my recipe folder. Helena in Sweden Check out my day to day journal at www.minnaiya.wordpress.com, or, if you speak Swedish: www.helenatull.wordpress.com. --~--~-~--~~~---~--~~ 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] VELVEETA® Cheesy Beef Stroganoff
VELVEETA® Cheesy Beef Stroganoff Prep Time: 10 min Total Time: 25 min Makes: 5 servings, about 1 cup each 1 lb. ground beef 3 cups (6 oz.) medium egg noodles, uncooked 1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up 1 can (10-3/4 oz.) condensed cream of mushroom soup 1/4 tsp. black pepper BROWN meat in large skillet; drain. STIR in 2 cups water; bring to boil. Add noodles; stir. Reduce heat to medium-low; cover. Simmer 8 minutes or until noodles are tender. ADD VELVEETA, soup and pepper; cook until VELVEETA is melted, stirring frequently. KRAFT KITCHENS TIPS Variation Prepare as directed, using leaner cuts of ground beef, such as ground round or sirloin, and VELVEETA LIGHT Reduced Fat Pasteurized Prepared Cheese Product. NUTRITION INFORMATION Nutrition (per serving) Calories 490 Total fat 26g Saturated fat 12g Cholesterol 125mg Sodium 1130mg Carbohydrate 33g Dietary fiber 1g Sugars 4g Protein 29g Vitamin A 10%DV Vitamin C 0%DV Calcium 25%DV Iron 20%DV from www.kraftfoods.com " Unless we are willing to help a person overcome his faults, there is little value in pointing them out." --~--~-~--~~~---~--~~ 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] VELVEETA Steak Stroganoff
VELVEETA Steak Stroganoff Makes: 6 servings, 1-1/3 cups each 1-1/4 lb. beef flank steak, cut across the grain into thin slices 1 medium onion, sliced 1-1/2 cups water 3 cups egg noodles, uncooked 1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up 1 pkg. (10 oz.) frozen green beans 1 can (10-3/4 oz.) condensed cream of mushroom soup 1/2 tsp. black pepper SPRAY large skillet with cooking spray. Add steak and onions; cook and stir on medium-high heat 4 minutes or until steak is no longer pink. STIR in water. Bring to boil. Add noodles; return to boil. Reduce heat to medium-low; cook 7 minutes or until noodles are tender, stirring frequently. ADD remaining ingredients; stir. Cook until VELVEETA is completely melted and mixture is well blended. KRAFT KITCHENS TIPS Round Out The Meal Serve with a mixed green salad tossed with your favorite KRAFT Dressing. " Unless we are willing to help a person overcome his faults, there is little value in pointing them out." --~--~-~--~~~---~--~~ 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] TRI TIP STROGANOFF
TRI TIP STROGANOFF 1/2 small onion, diced 1/4 cup butter 1 (1 pound) tri-tip steak 7 fresh mushrooms 2 cans cream of chicken soup 1 pint sour cream 1 package large egg noodles Salt, pepper and garlic, to taste Melt butter. Add onions and garlic. Cook until onions are translucent. Add steak and salt and pepper. Brown steak. Add fresh mushrooms and cook well. Add 2 cans cream of chicken soup. Let boil. Add water to thin a little. Add sour cream last. Stir well and simmer for 10 minutes. Serve over hot egg noodles. " Unless we are willing to help a person overcome his faults, there is little value in pointing them out." --~--~-~--~~~---~--~~ 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] SPECIAL BEEF STROGANOFF
SPECIAL BEEF STROGANOFF 1 pound sirloin steak 1/4 cup butter 1/2 pounds mushrooms, sliced 1/2 cup onion, sliced 1 garlic clove, minced 2 tablespoons flour 1 cup water 1 tablespoon lemon juice 1 tablespoon red wine vinegar 2 teaspoons beef bouillon granules 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup (8 ounces) sour cream Hot cooked noodles Paprika and chopped fresh parsley Cut beef into 1/8-inch thick strips. In a large skillet over medium-high heat, cook beef in butter until no longer pink. Remove and keep warm. In pan juices, cook mushrooms, onion and garlic until tender; stir in flour. Add water, lemon juice, vinegar, bouillon, salt and pepper; bring to a boil. Cook and stir for 2 minutes. Stir in sour cream and beef; heat through (do not boil). Serve over noodles. Garnish with paprika and parsley. Makes 4 servings. " Unless we are willing to help a person overcome his faults, there is little value in pointing them out." --~--~-~--~~~---~--~~ 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 Stroganoff (without mushrooms or sour cream)
Beef Stroganoff (without mushrooms or sour cream) Cut into thin strips: 1 pound round steak, fat trimmed off as best you can Mix together in large baggie or plastic container with tight lid for shaking: 1/2 cup flour 1/4 tsp garlic powder 1/4 tsp black pepper Add steak pieces to flour mixture and shake well to coat the meat. In about 5-quart non-stick Dutch oven on stove burner, melt: 3 Tbsp. butter or margarine Saute in butter: 1 small onion, diced Add meat and any extra flour mixture to pan and brown, stirring to get all sides as much as possible. If Some parts are not browned, it doesn't really matter. You just want enough browning to help the color and flavor later. Add to pan with meat mixture: 2 cans, about 10 ounces each, condensed cream of chicken soup 1 can water, rinsing out the cans with it to get all the soup This will not taste like chicken when it's done; but, if you prefer, you could use cream of celery soup. We like chicken best. Stir well, cover pan, and simmer on low heat 1 and a half to 2 hours, or until meat is tender. Stir occasionally to prevent sticking on the bottom. Stir in: cooked egg noodles or rice as desired. This is enough sauce to cover about 12 ounces of noodles, dry weight. " Unless we are willing to help a person overcome his faults, there is little value in pointing them out." --~--~-~--~~~---~--~~ 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] Ravioli Stroganoff
Ravioli Stroganoff 1 package (25-ounce) refrigerated cheese ravioli 2 teaspoons vegetable oil 1 pound lean ground turkey 1/2 teaspoon Italian Seasoning: Classic Herbs 1 can (10 3/4-ounce) condensed cream of mushroom soup 1 cup whole milk 3/4 cup sour cream Prepare ravioli according to package instructions; drain and set aside. Meanwhile, in a medium frying pan, heat oil over high heat. Add turkey and seasoning, saute until turkey is brown, breaking it into 1-inch pieces with a spatula, about 6 minutes. Stir in soup and milk. Bring to a simmer. Remove from heat. Stir in sour cream. Gently toss ravioli in sauce to coat. Transfer to plates and serve. " Unless we are willing to help a person overcome his faults, there is little value in pointing them out." --~--~-~--~~~---~--~~ 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] Pork-Onion Stroganoff
Pork-Onion Stroganoff That's not all folks! Shake up dinner with this flavorful pork version of the classic beef stroganoff. 1 1/2 pounds pork boneless loin 1 tablespoon butter or margarine 8 ounces fresh mushrooms, sliced (3 cups) 3 medium onions, sliced 1 garlic clove, finely chopped 1 tablespoon butter or margarine 1 cup beef broth 1 1/2 tablespoons chopped fresh basil leaves or 1 1/2 teaspoons dried basil leaves 1 tablespoon Worcestershire sauce 1/8 teaspoon pepper 1 cup sour cream 2 medium tomatoes, peeled, seeded and chopped (1 1/2 cups) 3 tablespoons Gold Medal® all-purpose flour 6 cups hot cooked noodles 1. Cut pork across grain into thin slices; cut slices into strips, each about 2 1/2x1/2 inch. 2. Heat 1 tablespoon butter in 10-inch skillet over medium heat until bubbly. Cook mushrooms, onions and garlic in butter, stirring occasionally, until mushrooms and onions are tender. Remove mixture from skillet. 3. Heat 1 tablespoon butter in skillet over medium-high heat until melted. Cook pork in butter, stirring frequently, until brown. Stir in broth, basil, Worcestershire sauce and pepper. Heat to boiling; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until pork is tender. Stir in mushroom mixture. 4. Mix sour cream and flour; stir into pork mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in tomatoes; heat through. Serve over noodles. " Unless we are willing to help a person overcome his faults, there is little value in pointing them out." --~--~-~--~~~---~--~~ 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] One-Pot Noodle Stroganoff
One-Pot Noodle Stroganoff Ingredients: 1 lb. mushrooms, sliced 1 Tbs. olive oil 1 cup chopped onion 1 qt. low-salt tomato juice 2 tsp. Worcestershire sauce 6 oz. whole wheat noodles, uncooked 1 cup low-fat, or no-fat sour cream 1 tsp. dried, or 3 tsp. fresh, dill weed Coarse ground black pepper to taste Directions: In a large skillet, saute mushrooms and onions in olive oil until just browned. Stir in tomato juice, Worcestershire sauce, and pepper. Bring to a low boil. Add noodles. Reduce heat, cover and simmer about 10 minutes, stirring occasionally until noodles are tender. Stir in sour cream and dill, and heat through. Adjust seasonings to taste. TIPS: For variety, toss in 6 to 8 ounces of baby spinach, 1 cup of shoestring carots, or 1/2 cup of diced sweet peppers or fresh asparagus. Garnish with fresh sliced tomatoes, chopped parsley and fresh dill. " Unless we are willing to help a person overcome his faults, there is little value in pointing them out." --~--~-~--~~~---~--~~ 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] Meat Loaf Stroganoff
Meat Loaf Stroganoff 1 cup finely chopped onion 1 cup mushrooms, stems closely trimmed, thinly sliced 1/4 cup (1/2 stick) unsalted butter 1/4 cup sherry or dry red wine 2 large eggs 2 pounds ground sirloin 2 cups fine dry bread crumbs 1/2 cup finely chopped parsley 1 cup sour cream 1/2 teaspoon nutmeg Sauté the onion and mushrooms briefly in butter until the mushrooms release their liquid. Add sherry or wine and continue cooking a few minutes more, until the mushrooms reabsorb the liquid. Cool. Beat the eggs in a mixing bowl. Add the beef, bread crumbs, parsley, sour cream and nutmeg; mix well. Add the onion-mushroom mixture and blend. Place the mixture in an oiled or buttered 9 x 5 x 3-inch loaf pan. Bake at 350 degrees F for 1 hour or until firm and browned. " Unless we are willing to help a person overcome his faults, there is little value in pointing them out." --~--~-~--~~~---~--~~ 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] MAMA'S 20 MINUTE STROGANOFF
MAMA'S 20 MINUTE STROGANOFF 2 lb. round steak 1/2 c. flour 1 (16 oz.) can tomato sauce 1 (16 oz.) pkg. sour cream 1 can Campbell's cream of mushroom soup 1/2 c. vegetable oil 1 pkg. spaghetti noodles Take round steak and dice it into 3/4-inch squares. Dip into flour. Season flour as desired. Country fry meat in oil until done. Add tomato sauce, cream of mushroom soup and sour cream into meat mixture and thoroughly stir. Lower heat and simmer 5 to 10 minutes. Boil noodles, then serve the noodles with the meat mixture on top. Salt to taste. " Unless we are willing to help a person overcome his faults, there is little value in pointing them out." --~--~-~--~~~---~--~~ 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] Hamburger Stroganoff
Hamburger Stroganoff 3/4 pound ground beef 1/2 t. bottled minced garlic, OR 1/8 t. garlic powder 1 1/2 cups hot water 1 cup light cream OR milk 1 can sliced mushrooms, drained (4 oz) 1 envelop stroganoff sauce mix (1 1/2 oz) 1/2 t. dried minced onion 4 oz. fine noodles 1 medium tomato, chopped (2/3 cup) In a large skillet cook ground beef and garlic until meat is browned. Drain off fat. Stir in water, cream or milk, mushrooms, sauce mix, and onion. Bring to boiling. Stir in noodles. Reduce heat and simmer, covered for 6 to 8 minutes or until noodles are tender. Transfer meat mixture to a serving dish. Top with chopped tomato. Makes 4 servings. >From The Timesaver's Cookbook " Unless we are willing to help a person overcome his faults, there is little value in pointing them out." --~--~-~--~~~---~--~~ 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] Ham Stroganoff
Ham Stroganoff 2 tablespoons butter 1/2 cup chopped onion 1/3 cup sliced green pepper 4 oz can sliced mushrooms 1 can cream of mushroom soup 1/2 cup milk 1/2 cup sour cream 1 teaspoon Worcestershire sauce 2 cups cooked ham, cut in small pieces Melt butter in heavy skillet. Add onion and green pepper. Brown lightly. Add mushrooms. Stir in soup, milk, sour cream and Worcestershire sauce. Add ham and cook over low heat for 10 minutes. Stir occasionally. Serve over noodles. Serves 4 " Unless we are willing to help a person overcome his faults, there is little value in pointing them out." --~--~-~--~~~---~--~~ 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] Ham Stroganoff on Cheesy Onion Biscuits
Ham Stroganoff on Cheesy Onion Biscuits 2 Tbsp. butter or margarine 2 cups chopped, cooked ham < cup finely chopped onion 1 (10>-oz.) can cream of chicken soup, undiluted = cup milk 1 (8 oz.) carton sour cream 1/8 tsp. pepper Cheesy Onion Biscuits Melt butter in a heavy skillet over medium-high heat; add ham and onion, cook, stirring constantly, until onion is tender. Stir in cream of chicken soup and milk; cover and cook over medium heat 3 to 4 minutes. Stir in sour cream and pepper; cook over low heat until mixture is thoroughly heated. Serve between split Cheesy Onion Biscuits. Cheesy Onion Biscuits 2 cups all-purpose flour 3 Tbsp. instant nonfat dry milk powder 4 tsp. baking powder > tsp. salt 1/3 cup butter or margarine = cup grated Parmesan cheese 2 Tbsp. finely chopped green onions > cup water Combine flour, instant nonfat dry milk powder, baking powder, and salt in a large bowl; cut in butter with a pastry blender or fork until mixture is the size of peas. Stir in Parmesan cheese and green onions. Add water, stirring with a fork until dry ingredients are moistened. Turn biscuit dough out onto a lightly floured surface, and knead lightly 5 or 6 times. Roll to =-in. thickness; cut with a 3-in. round cutter. Place on a lightly greased baking sheet. Bake at 400 for 15 minutes or until lightly browned. Yield: 8 biscuits. " Unless we are willing to help a person overcome his faults, there is little value in pointing them out." --~--~-~--~~~---~--~~ 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] Ground Turkey Stroganoff
Ground Turkey Stroganoff 1 1/2 pounds ground turkey 3 slices turkey bacon - diced 1 small onion - chopped (I found the smallest I could and it was still too much onion so I only used half) 2 Tbs. flour 1 10 & 3/4 oz can low fat/fat free cream of mushroom or cream of potato soup 1/4 teaspoon paprika 2 Tbs. dry red wine (I didn't have any so I used water and it was fine) 1 cup low-fat or fat-free sour cream In a skillet brown ground turkey and bacon until pink disappears. Drain. In crock-pot mix together cooked ground turkey, bacon, onion, flour and paprika. Stir in undiluted soup and wine. (At this point I added a little more water since it wasn't very saucy. YMMV) Cover and cook on LOW 4 - 5 hours. Stir in sour cream. Spoon mixture over toast and serve with steamed veggies. " Unless we are willing to help a person overcome his faults, there is little value in pointing them out." --~--~-~--~~~---~--~~ 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] Ground Beef Stroganoff
Ground Beef Stroganoff 1 pound ground beef 1 onion chopped 1 4 ounce can mushrooms stems and pieces drained 1 can cream of mushroom soup 1/4 cup water 1/2 cup sour cream noodles Brown ground beef and onion. Drain off fat. Stir in mushrooms, soup and water. Season to taste as desired. Cover and simmer 15 to 20 minutes. Stir in sour cream. Heat through but do not boil. Serve over noodles. Serves 4. Source unknown " Unless we are willing to help a person overcome his faults, there is little value in pointing them out." --~--~-~--~~~---~--~~ 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] Easy One Skillet Stroganoff
Easy One Skillet Stroganoff Makes: 6 (1 cup each) Ingredients: 1 medium onion, thinly sliced 1-1/2 tsp. vegetable oil 2 pouches (1 cup each) frozen BOCA Meatless Ground Burger 1/4 tsp. garlic powder 1 can (14-1/2 oz.) vegetable broth 1 can (8 oz.) mushroom pieces and stems, drained 3 cups medium egg noodles, uncooked 1 container (8 oz.) BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream Chopped fresh parsley (optional) Directions: COOK onion in oil in large nonstick skillet on medium-high heat until tender-crisp and lightly browned, stirring occasionally. ADD all remaining ingredients except sour cream and parsley; mix well. Bring to boil. Reduce heat to medium-low; cover. Simmer 10 to 12 minutes or until noodles are tender. Remove from heat. STIR in sour cream. Sprinkle with parsley. KITCHENS TIPS: Round Out The Meal: Serve with a crisp green salad tossed with your favorite KRAFT Dressing, such as CATALINA. Great Substitute: Substitute all or some of the sour cream with Fat Free Sour Cream. " Unless we are willing to help a person overcome his faults, there is little value in pointing them out." --~--~-~--~~~---~--~~ 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] Easy Beef Stroganoff
Easy Beef Stroganoff 2 pounds ground beef 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 cube beef bouillon 1 package onion soup mix 8 ounces fresh mushrooms, sliced 1 can cream of mushroom soup (dilute 1/2 can of milk) 1 can cream of celery soup (dilute 1/2 can of milk) 1 cup sour cream 4 ounces egg noodles, cooked and drained Directions 1. In a large skillet brown beef in oil over medium high heat. When meat is browned, drain excess fat from skillet. Add garlic powder, salt and pepper and stir in. 2. Add bouillon, cream of mushroom and celery soups, onion soup mix, and mushrooms to skillet and saute until onions are translucent. Remove from heat (very important) and add sour cream. Stir all together and serve over hot cooked egg noodles. Variation: Use ravoli instead of noodles. " Unless we are willing to help a person overcome his faults, there is little value in pointing them out." --~--~-~--~~~---~--~~ 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 Stroganoff
Chicken Stroganoff 2 T. oil 2 pounds chicken parts 1 pouch Campbell's dry onion mushroom soup mix 1 cup water 1/2 cup sour cream In large skillet, over medium high heat, in hot oil, cook chicken until browned on all sides. Turn occasionally. spoon off fat. Stir soup mix and water into skillet. Heat to boiling; reduce heat to low. Cover and simmer 30 minutes or until chicken is tender and juices run clear. Remove chicken to platter. Skim fat from cooking liquid, Stir sour cream into skillet Heat through. Do not boil. Spoon sauce over chicken. Serves 4 Source unknown " Unless we are willing to help a person overcome his faults, there is little value in pointing them out." --~--~-~--~~~---~--~~ 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] Campbells(r) Shortcut Stroganoff
Campbells(r) Shortcut Stroganoff 1 tbsp. Vegetable Oil 1 lb. boneless beef sirloin steak strips 1 can (10 3/4 oz.) Campbells(r) Cream of Mushroom or 98% Fat Free Cream of Mushroom Soup 1 can (10 1/2 oz.) Campbells(r) Beef Broth 1 cup water 2 tsp. Worcestershire sauce 3 cups uncooked corkscrew pasta 1/2 cup sour cream HEAT oil in skillet. Add beef & cook until browned & juices evaporate, stirring often. ADD soup, broth, water, Worcestershire & pasta. Heat to a boil. Cook over medium heat 15 min. or until done, stirring often. Add sour cream. Heat through. Serves 4 " Unless we are willing to help a person overcome his faults, there is little value in pointing them out." --~--~-~--~~~---~--~~ 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 Stroganoff
Beef Stroganoff 2 lbs. boneless beef, cut mix into 2 x 1/4 x 1/4 inch strips 2 c. beef broth 1 1/3 c. regular rice 1/2 lb. mushrooms, cleaned and sliced 1/2 c. flour 1 tsp. salt 3 Tbsp. butter 1/2 tsp. monosodium glutamate 1 c. sour cream 3 Tbsp. tomato paste 1/8 tsp. pepper 1 tsp. Worcestershire sauce 1/3 c. butter chopped parsley 1/2 c. onion, finely chopped Wipe beef strips with clean dry cloth. Coat the meat evenly by dropping a few strips of beef at a time into a plastic bag containing flour, salt, monosodium glutamate and pepper. Heat 1/3 cup butter in skillet. Brown strips and onion in butter. Slowly add broth. Cover tightly and simmer 20-25 minutes. Cook rice according to directions on package. Cook mushrooms in 3 tablespoons butter until tender. Blend sour cream, tomato paste and Worcestershire sauce. Remove tender strips from heat. Add mushrooms to meat. Add small amounts of sour cream mixture into meat, stirring well after each addition. Return to heat until mixture is heated through. Serve over rice. Sprinkle with parsley. " Unless we are willing to help a person overcome his faults, there is little value in pointing them out." --~--~-~--~~~---~--~~ 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 STROGANOFF (WITH CARROTS AND MUSHROOMS)
BEEF STROGANOFF (WITH CARROTS AND MUSHROOMS) MAKES: 6 SERVINGS 2 tbs butter 1 cup chopped onion 1/2 pound sliced white mushrooms 12 oz egg noodles 1/2 tsp salt 1 1/4 pounds beef brisket chunks in gravy 10 oz pkg frozen baby carrots 8 oz container sour cream Heat 1 tbs butter in skillet. Add onion, saute until softened. Add mushrooms, saute 5 min. Bring pot of water to boiling, add noodles & cook according to package directions, adding 1/2 tsp salt. Drain, return noodles to pot & toss with remaining butter. Add brisket & gravy & carrots to onion mixture in skillet. Heat through. Stir in sour cream, heat. SERVE THE BEEF MIXTURE OVER THE NOODLES. " Unless we are willing to help a person overcome his faults, there is little value in pointing them out." --~--~-~--~~~---~--~~ 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 Stroganoff
Beef Stroganoff Recipe Introduction making a newer, slimmer appearance is today's version of "Beef Stroganoff." Named for the Russian diplomat, Count Stroganov, this typically high-cholesterol dish gets its more slenderizing creamy sauce from low-fat sour cream. And because the lean beef is sliced paper thin, it takes just minutes to prepare. What's more, an entire pound of chunky quartered mushroom in this version means less meat is needed to achieve the recipe's characteristic heartiness. Fresh white mushrooms make these recipes happen. To keep them at their flavorful best, refrigerate in a paper bag. If purchasing packages, remove the plastic wrap and cover the mushrooms with a paper towel. List of Ingredients Beef Stroganoff 2 tablespoons butter 12 ounces beef tenderloin (fillet), thinly sliced 1 pound mushrooms, quartered, about 6 cups 1/2 cup chopped onions 1/4 teaspoon dried dill weed 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 cup dry white wine 1/2 cup reduced-fat sour cream In a large non-stick skillet, melt 2 tablespoons butter over high heat. add beef, half at a time. Cook until browned on both sides, turning once, about 4 minutes; remove from skillet. Repeat with remaining beef. Add mushrooms, onions, dill, salt and pepper; cook, stirring constantly, for 5 minutes. Add wine and return beef to skillet. Cook until heated through, about 3 minutes. Remove from heat. Stir in sour cream until blended. Yields 4 to 5 portions. " Unless we are willing to help a person overcome his faults, there is little value in pointing them out." --~--~-~--~~~---~--~~ 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] Soused Watermelon
Soused Watermelon Cut plug out of watermelon. Pour in Dubouchet Triple Sec. Replace plug and chill thoroughly. --~--~-~--~~~---~--~~ 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] Sherried Watermelon
Sherried Watermelon 4 cups watermelon balls 1/4 cup granulated sugar 1/2 cup dry sherry Combine all ingredients; cover and chill several hours. To serve, spoon into individual compote dishes or drain and thread watermelon onto wooden skewers --~--~-~--~~~---~--~~ 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] Icy Watermelon Pops
Icy Watermelon Pops The high water content of watermelon makes it possible to freeze it on a stick like a frozen pop. These are incredibly refreshing to eat. Cut watermelon into slices about 1 1/4 inches thick. Cut each slice into pie shaped wedges of desired size. Using a sharp knife, pierce rind; insert wooden stick. Place on wax paper-lined pan or tray; freeze until firm. Wrap individually in foil or plastic wrap; store in freezer. Wooden sticks used to make these pops can be found at craft/hobby stores --~--~-~--~~~---~--~~ 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] Frozen Watermelon Mousse
Frozen Watermelon Mousse 2 1/2 cups watermelon, seeded and diced 1 envelope unflavored gelatine 1 cup granulated sugar 1 tablespoon lemon juice 1 cup whipping cream, whipped Place watermelon in container of electric blender, and process until smooth. Reserve 2 1/4 cups puree, discarding any remaining puree. Combine gelatine and 1/4 cup watermelon puree. Bring remaining watermelon puree to a boil in a small saucepan. Remove from heat; add gelatine mixture, and stir until gelatine dissolves. Stir in sugar and lemon juice, and chill mixture until consistency of unbeaten egg white. Fold whipped cream into chilled watermelon mixture. Spoon into a lightly oiled 6-cup mold. Cover and freeze 8 hours or until firm; unmold onto serving plate. Yield: 10 servings. Per Serving: 205 Calories; 9g Fat (38.2% calories from fat); 1g Protein; 31g Carbohydrate; trace Dietary Fiber; 33mg Cholesterol; 32mg Sodium Exchanges: 0 Fruit; 0 Non-Fat Milk; 2 Fat; 2 Other Carbohydrates --~--~-~--~~~---~--~~ 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] Frozen Watermelon
Frozen Watermelon Yield: 10-12 servings This would be great to make for the Memorial Day weekend! 3 pints vanilla ice cream, slightly softened 3 pints raspberry sherbet, softened 1/2 cup (3 ounces) miniature semisweet chocolate chips 14 drops green food color 2 cups frozen whipped topping, thawed Line an 8-cup mold or a mixing bowl completely with aluminum foil or plastic wrap. Working quickly, spread the vanilla ice cream 1 inch thick over the bottom and sides of the bowl. (It'll probably slide down the sides a bit.) Immediately place in the freezer and freeze for about 1 hour. When the ice cream has become somewhat hard, but not frozen solid, spread it all the way up the sides to the top of the bowl, then return it to the freezer for about 1 hour, until firm. Place the raspberry sherbet in a medium size bowl and add the chocolate chips, blend until evenly mixed. Place in the vanilla ice cream-lined bowl. Cover with plastic wrap and freeze overnight, or until completely hard. When ready to serve, in a small bowl, mix the green food color with the whipped topping until evenly blended. Remove the mold from freezer, remove the foil or plastic wrap, and invert onto a platter larger than the mold. Remove the mold and peel off the foil. Spread the whipped topping evenly over the ice cream and serve immediately, or freeze until the topping is firm, then cover and keep frozen until ready to serve. Cut into wedges, just like a fresh watermelon --~--~-~--~~~---~--~~ 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] Eddie Matney's Watermelon Cheesecake with Watermelon Fresca
Eddie Matney's Watermelon Cheesecake with Watermelon Fresca 2 cups cream cheese, softened 1 cup granulated sugar 2 tablespoons watermelon juice 2 tablespoons Torani watermelon syrup or 1 tablespoon watermelon extract 1 drop red food color 1 cup heavy cream 1 1/2 cups graham cracker crumbs 1/4 cup brown sugar 1/2 cup butter, melted Using a stand mixer, cream together the sugar and cream cheese until smooth. Mix in watermelon juice, watermelon flavoring and food color; set aside. Whip heavy cream to stiff peaks; gently fold into the cream cheese mixture. Make crust out of remaining ingredients; press into individual pans or a springform pan. Fill pan cheesecake mixture; freeze 2 hours, then transfer to the refrigerator. Top with watermelon Fresca. Watermelon Fresca 2 cups watermelon, diced 1 tablespoon mint, chopped 3 tablespoons lime juice 1 teaspoon watermelon flavoring 1 tablespoon sugar Combine ingredients; refrigerate until ready to use. --~--~-~--~~~---~--~~ 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] Deep Fried Watermelon
Deep Fried Watermelon 1 (10 pound) watermelon 7 tablespoons (100g) cornstarch 11 tablespoons (100g) flour 2 eggs whites, beaten 3 cups (750ml) vegetable oil for deep-frying Cut the watermelon in half and scoop out the pulp. Remove any seeds from the pulp and cut the pulp into diamonds. Coat with the flour. Mix the egg whites with cornstarch and a little water into a batter. Heat the oil in a wok over high heat to about 250 degrees F (120 degrees C), or until small bubbles appear around a 1-inch (2 cm) cube of day-old bread dropped into the oil. Dip the watermelon pieces in the batter and add to the oil. Deep-fry until the coating becomes firm. Turn off the heat and continue to deep-fry the watermelon until light brown. Remove, drain well, sprinkle with the sugar, and serve. --~--~-~--~~~---~--~~ 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] Creamy Watermelon Salad
Creamy Watermelon Salad 4 cups watermelon balls, chilled 4 ounces cream cheese 2 tablespoons mayonnaise 1/2 cup whipping cream 1 1/4 cups diced celery 1/4 cup diced red bell pepper 1/2 cup pecans Blend cream cheese with mayonnaise until fluffy. Whip cream to soft peaks and fold into cream cheese. Fold in celery and bell pepper. Place watermelon balls in dessert glasses and spoon dressing over top. Sprinkle with pecans. NOTE: Add sugar to taste to dressing for a sweeter salad. --~--~-~--~~~---~--~~ 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] Watermelon Basket
Watermelon Basket 1 medium size watermelon 1 medium size cantaloupe 1 honeydew melon 1 pound green grapes 1 pound red or purple grapes 1 to 2 cans orange slices, drained (or fresh) 1 can pineapple chunks, drained (or fresh) Fresh strawberries or blueberries (optional) Cut about 1/4 off top of watermelon. Cut back to the white and get all the red out to mix with other fruit. You can use a melon baller, teaspoon measuring spoon, or easiest of all just cube up all the melon, making sure all seeds are removed. This can be done the day before needed, if desired. Cube up the melons and store in a separate containers. Saw tooth or scallop the cut side of the watermelon while it is empty. For a scallop, use a glass or cup as a rounded guide. Before filling with fruit, drain both watermelon and watermelon shell well. Mix fruit carefully, and heap into shell. Soft fruits like berries may be added at the last, but tend to get crushed. Fresh oranges and pineapple are better than canned; however, they are optional. Dressing (optional) 1 cup granulated sugar 1/2 cup fruit juice 1/4 cup lemon juice 3 tablespoons cornstarch Cook sauce until thickened; it will stay thin. Chill. Pour over fruit in watermelon boat or mix in large bowl and chill. --~--~-~--~~~---~--~~ 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] Peaches with Amaretti Stuffing
Peaches with Amaretti Stuffing 4 ripe peaches Juice of 1/2 lemon 1/3 cup crushed amaretti cookies 2 tablespoons brandy or peach brandy 2 tablespoons butter (at room temperature) 1/2 teaspoon vanilla extract 2 tablespoons granulated sugar 1 egg yolk Preheat oven to 350 degrees F. Wash peaches, cut them in half and remove the pits. Enlarge the hollow left by the pits by scooping out some of the peach with a small spoon. Sprinkle the peach halves with the lemon juice. Soften the amaretti cookie crumbs in the brandy for a few minutes. Beat the butter until soft. Stir in the amaretti mixture and all the remaining ingredients. Arrange the peach halves in a baking dish in one layer hollow side up. Fill the hollows, mounding the stuffing. Bake for 35 to 40 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] Banana Pancakes
Banana Pancakes 3/4 cup all-purpose flour 6 tablespoons whole-wheat flour 1 1/4 teaspoons baking powder 3/4 teaspoon baking soda 1 1/2 teaspoons sugar 1/4 teaspoon salt 1 large egg 1 1/2 cups buttermilk About 3 tablespoons melted butter or margarine 2 ripe bananas (3/4 to 1 lb. total), peeled and thinly sliced In a bowl, mix all-purpose flour, whole-wheat flour, baking powder, baking soda, sugar, and salt. In another bowl, whisk to blend eggs, buttermilk, and 3 tablespoons butter. Add to dry ingredients and stir just until batter is evenly moistened. Ladle batter, 1/4 cup at a time, onto a lightly buttered medium-hot (350°) griddle or lightly buttered 10- to 12-inch nonstick _frying pan_ (http://recipecircus.com/recipes/marlaoh/BREAKFAST/5_Spot_Banana_Pancakes_.html//l) (or use 2 pans at the same time) over medium heat. Scatter 3 to 5 banana slices onto each pancake and cook until edges of the _cake_ (http://recipecircus.com/recipes/marlaoh/BREAKFAST/5_Spot_Banana_Pancakes_.html//l) look dry, 3 to 4 minutes. Turn with a wide spatula and cook until browned on the bottom, 3 or 4 minutes longer. Serve pancakes immediately, or place in a single layer on baking sheets and keep warm in a 200° regular or convection oven until all are cooked. Yield: Makes 12 pancakes; 4 to 6 servings **Get trade secrets for amazing burgers. Watch "Cooking with Tyler Florence" on AOL Food. (http://food.aol.com/tyler-florence?video=4?&NCID=aolfod000302) --~--~-~--~~~---~--~~ 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] Bacon Meat Loaf
Bacon Meat Loaf 2 lbs ground beef 1 1/2 cups Italian seasoned bread crumbs 3/4 cup ketchup, plus 1/4 cup for basting 1/2 tsp Accent (optional) 1/2 tsp beef bouillon 1/2 tsp garlic powder or 1 T chopped garlic 1 pkg Onion Soup mix 2 strips uncooked bacon 1 green bell pepper chopped 1 large sweet onion, chopped 1/2 cup warm water 1 can Tomato soup Mix onion soup mix with warm water and let sit 5 minutes. Combine all ingredients except for the bacon, and the 1/4 cup ketchup. Form into a loaf in a large square baking pan or 2 loaves in smaller bread pans. Lay the bacon slices across the top. Baste the top with ketchup. Sprinkle with salt and pepper. Bake 1 hour at 350 degrees. Baste occasionally with ketchup during the cooking. Serve with beef gravy and mashed potatoes **Get trade secrets for amazing burgers. Watch "Cooking with Tyler Florence" on AOL Food. (http://food.aol.com/tyler-florence?video=4?&NCID=aolfod000302) --~--~-~--~~~---~--~~ 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] Catfish with Red Potatoes
Catfish with Red Potatoes Servings: 6 Prep Time: 10 minutes Cook Time: 45 minutes Ingredients: 2 pound fresh catfish fillets, thaw if frozen 18 baby red potatoes 2 tablespoon olive oil cajun seasoning 2 sweet green bell peppers, sliced and seeded 1 lemons Directions: Preheat oven to 425 degrees. Wash potatoes and pat dry. Cut potatoes in half. If large, cut into small sections. Brush potatoes and fish with olive oil. Sprinkle with cajun seasoning. Place potatoes on a baking sheet. Bake for 45 minutes. Place fillets in greased baking dish. Lay sliced bell pepper on top of fish. Cover with foil and put in oven for last 20 minutes of potato baking time. Fish should flake with a fork when done. Squeeze lemon juice over fish after removing from oven. **Get trade secrets for amazing burgers. Watch "Cooking with Tyler Florence" on AOL Food. (http://food.aol.com/tyler-florence?video=4?&NCID=aolfod000302) --~--~-~--~~~---~--~~ 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] Garlic Potatoes
Garlic Potatoes Donna Lantgen, Chadron NE. 6 large potatoes cubed 6 garlic cloves minced 1 med. onion chopped 2 TB. olive oil Spray crockpot with oil, Add all ingredients cover and cook for 4-6 hours on low. Don't let the potatoes become mushy. Donna's Au Gratin Greenbeans Chadron, NE. 2 lbs. greenbeans or 4 14oz.cans of greenbeans 2 cups cubed Velveeta cheese 1/2 c. chopped onion 1/2 c. milk 1 TB. flour Put the 1st 3 ingredients in crockpot. Mix the milk and flour in a sealed tight jar till smooth.Pour over beans cook on low for 5-6 hours or till beans are fully cooked. **Get trade secrets for amazing burgers. Watch "Cooking with Tyler Florence" on AOL Food. (http://food.aol.com/tyler-florence?video=4?&NCID=aolfod000302) --~--~-~--~~~---~--~~ 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] Scalloped Chicken
Scalloped Chicken Make a day ahead 3 C. cooked chicken cubed 2 cans cream of chicken soup 2 cups uncooked shell macaroni 2 cups milk 1 lb. velveeta cubed 1 small onion chopped 1 celery rib chopped Combine all ingredients pour in a 9x13 baking dish, cover and refrigerate over night to soften the macaroni. Next day Remove from fridge bring to room temp. Bake 350 for 30 mins. Remove from oven and stir it up well, put back in the oven for another 30- 45 mins. uncovered. **Get trade secrets for amazing burgers. Watch "Cooking with Tyler Florence" on AOL Food. (http://food.aol.com/tyler-florence?video=4?&NCID=aolfod000302) --~--~-~--~~~---~--~~ 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] Spicy White Chicken Chili
Spicy White Chicken Chili > From Recipe is by Sharon Biddle. Serves 6 to 8. 3 (15-oz.) cans Great Northern beans, undrained 1 (16-oz.) jar salsa 1 (4-oz.) can green chilies 4 boneless, skinless chicken breast halves, cut in bite-size pieces 1 cup chicken broth 2 tsps. ground cumin 2 tsps. chili powder 1 (8-oz.) pkg. shredded Monterey Jack cheese 1 (8-oz.) pkg. shredded Colby Cheddar cheese 1. Put beans, salsa, chilies, chicken breast pieces, chicken broth, cumin and chili powder into slow cooker. 2. Cook on Low for 7 hours. Add in cheeses and cook for an additional hour. Stir and serve. Note: A large slow cooker is needed for this recipe. Marsha & The Furry Fab Five --~--~-~--~~~---~--~~ 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: Home Remedies for Sunburn
thanks so very very much for these doctor, as i am going out in a bit, i may need them soon delma - Original Message - From: steve doyle To: RecipesAndMore@googlegroups.com Sent: Friday, June 06, 2008 6:44 AM Subject: [RecipesAndMore] Home Remedies for Sunburn Home Remedies for Sunburn If you stayed out in the sun a bit too long, a quick look through your kitchen cabinets can provide you with the relief you need. Here are some all-natural home remedies you can use for sunburns. a.. Aloe Vera: Take some leaves from an aloe plant and refrigerate them. After they have cooled, you can peel off the top layer of a leaf and apply the exposed gel directly to the sunburn. Aloe is very effective in relieving pain and inflammation. b.. Baking Soda: Dissolve baking soda in water, and make a compress using a clean cloth. Alternately, put 1/2 cup of baking soda into your tepid bathwater, then let the affected area air dry. c.. Cucumbers: Rub the sunburned area with fresh cucumber slices. d.. Lemon Water: Mix the juice of three lemons into two cups of cold water, and then sponge the mixture onto the sunburn. e.. Vinegar: Lightly rub vinegar on the affected area. It will ease the pain. You may have to reapply a few more times. It will not smell great but it does take away the pain. You can also pour a cup of vinegar in a bath of luke warm water and soak in it for about 15 minutes or longer if desired, it will relieve the pain of sunburn immediately and the redness that comes the sunburn and helps prevent peeling. You can also apply the vinegar before going out in the sun and you will lessen the chances of getting sunburn. Good friends are hard to find, harder to leave, and impossible to forget. -- No virus found in this incoming message. Checked by AVG. Version: 7.5.524 / Virus Database: 269.24.6/1485 - Release Date: 6/5/2008 10:07 AM --~--~-~--~~~---~--~~ 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] Home Remedies for Sunburn
Home Remedies for Sunburn If you stayed out in the sun a bit too long, a quick look through your kitchen cabinets can provide you with the relief you need. Here are some all-natural home remedies you can use for sunburns. a.. Aloe Vera: Take some leaves from an aloe plant and refrigerate them. After they have cooled, you can peel off the top layer of a leaf and apply the exposed gel directly to the sunburn. Aloe is very effective in relieving pain and inflammation. b.. Baking Soda: Dissolve baking soda in water, and make a compress using a clean cloth. Alternately, put 1/2 cup of baking soda into your tepid bathwater, then let the affected area air dry. c.. Cucumbers: Rub the sunburned area with fresh cucumber slices. d.. Lemon Water: Mix the juice of three lemons into two cups of cold water, and then sponge the mixture onto the sunburn. e.. Vinegar: Lightly rub vinegar on the affected area. It will ease the pain. You may have to reapply a few more times. It will not smell great but it does take away the pain. You can also pour a cup of vinegar in a bath of luke warm water and soak in it for about 15 minutes or longer if desired, it will relieve the pain of sunburn immediately and the redness that comes the sunburn and helps prevent peeling. You can also apply the vinegar before going out in the sun and you will lessen the chances of getting sunburn. Good friends are hard to find, harder to leave, and impossible to forget. --~--~-~--~~~---~--~~ 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] The Rose Beyond The Wall
The Rose Beyond The Wall A rose once grew where all could see, sheltered beside a garden wall, And as the days passed swiftly by, it spread its branches, straight and tall One day, a beam of light shone through a crevice that had opened wide ~ The rose bent gently toward its warmth then passed beyond to the other side Now, you who deeply feel its loss, be comforted ~ the rose blooms there ~ Its beauty even greater now, nurtured by God's own loving care. Good friends are hard to find, harder to leave, and impossible to forget. --~--~-~--~~~---~--~~ 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] Aztec Pudding
Aztec Pudding 1 small onion, chopped 1 clove garlic, chopped 2 cans tomato sauce 1 can water 1 beef bouillon cube 1 pinch salt 1 pinch marjoram 1 pinch cumin 1 pinch oregano 2 bay leaves 24 tortillas 3 cups grated Cheddar cheese 1 quart sour cream Salsa Fry onion and garlic in oil. Add tomato sauce, water, and bouillon cube. Simmer. Fry tortillas, dip in sauce, put in layers in casserole: tortillas, salsa, cheese and sour cream. Repeat layers. Bake 30 minutes at 350 degrees F. Good friends are hard to find, harder to leave, and impossible to forget. --~--~-~--~~~---~--~~ 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] ICED TEA WITH A TWIST
ICED TEA WITH A TWIST Love iced tea? Here's how to add nutrients and flavor to your favorite refresher. 4 cups cold strong tea* 1 cup orange juice 1/2 cup grapefruit juice 1/4 to 1/3 cup sugar Ice cubes Strips of orange and grapefruit peel (optional) In a 2-quart pitcher combine tea, orange juice, and grapefruit juice. Stir in desired amount of sugar to taste. To serve, pour over ice cubes in glasses. If desired, tie a strip of orange peel and a strip of grapefruit peel into a knot and use as a garnish. Serve at once. Makes 8 (about 6-ounce) servings. *NOTE: To brew the strong tea, use 4-1/2 cups water and 10 individual tea bags. --~--~-~--~~~---~--~~ 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 -~--~~~~--~~--~--~--- .
