[RecipesAndMore] CRUMB TOP FRUIT PIE
CRUMB TOP FRUIT PIE 1 1/2 c. flour 1 tsp. salt 1 tbsp. sugar 1/2 c. oil 1 tbsp. milk 3/4 c. brown sugar Mix 1 1/2 cups flour, 1 teaspoon salt and 1 tablespoon sugar together. Add and mix well 1/2 cup oil and 1 tablespoon milk. Press into pie pan. Heap with favorite fresh fruit. TOPPING: 1/4 c. granulated sugar 3/4 c. flour 1/2 c. butter 1/4 tsp. salt 1/4 to 1/2 c. nuts (optional) Cover with crumb topping. Bake at 450 degrees for 45 to 60 minutes. 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] CRUMB TOPPING FOR FRUIT PIES
CRUMB TOPPING FOR FRUIT PIES 1 c. flour 1 c. sugar 1 egg 1/2 tsp. salt 1/2 tsp. baking powder Mix to crumb consistency. Spread over canned or fresh fruit. Dot with butter and sprinkle with cinnamon. Bake at 375 degrees for 40-50 minutes. 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] CORENE'S MANDARIN ORANGE CAKE
CORENE'S MANDARIN ORANGE CAKE 1 box butter cake mix 3/4 c. Crisco oil 4 eggs Juice from sm. can mandarin oranges Beat all ingredients well (except orange slices). Place cake mixture in 3 greased and floured 9 inch cake pans. Place mandarin orange slices around top of cake mixture. Bake at 350 degrees until done. Place on rack to cool. ICING: 9 oz. carton Cool Whip 1 lg. can crushed pineapple 1 can chopped pecans 1 sm. box instant vanilla pudding 1 can coconut Beat pineapple and instant pudding until well mixed. Fold in Cool Whip, coconut and pecans. Put icing on cooled cake. Keep in refrigerator. email this recipe to: --~--~-~--~~~---~--~~ 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] MANDARIN ORANGE CAKE WITH TOPPING, #2
MANDARIN ORANGE CAKE WITH TOPPING, #2 1 yellow cake mix (plain) 1/2 c. oil 2 eggs 11 oz. can mandarin oranges with juice 1 sm. pkg. instant vanilla pudding 20 oz. can crushed pineapple with juice 2 c. Cool Whip Mix cake mix, oil, eggs and mandarin oranges with juice. Place in 9x13 pan and bake according to directions on cake mix box. Cool. Mix small package of instant pudding with crushed pineapple and juice. Fold in 1 cup of the Cool Whip. Spread on top of cake. Spread remaining Cool Whip over the layers. Keep refrigerated. 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] MANDARIN ORANGE CAKE
MANDARIN ORANGE CAKE 1 Duncan Hines golden cake mix 1 c. oil 4 eggs 1 lg. can Mandarin oranges, with juice 1 lg. pkg. instant vanilla pudding 1 lg. Cool Whip 1 lg. can crushed pineapple with juice Mix cake mix, oil, eggs and mandarin oranges with juice together; do not use mixer. Bake in greased 9 x 13 inch pan according to cake directions on box. Mix remaining ingredients together for icing. Frost cake when cool. Refrigerate cake. A wonderfully easy cake that is a delight in the summer. 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] CREAM SICKLE CAKE
CREAM SICKLE CAKE 1 box orange cake mix Cook as directed in 3 layers. FILLING: 1/2 c. powdered sugar 6 oz. sour cream 16 oz. whipped cream 12 oz. coconut Put filling in between layers and on top. Sprinkle with coconut. 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] MANDARIN ORANGE/PINEAPPLE DELIGHT CAKE
MANDARIN ORANGE/PINEAPPLE DELIGHT CAKE 1 box Duncan Hines butter cake mix 4 eggs 1/2 c. Crisco oil 1 can mandarin oranges with juice 1 (8 oz.) container Cool Whip 1 sm. pkg. instant vanilla pudding 1 can crushed pineapple, drained Mix cake mix, eggs, oil and mandarin oranges, undrained. Pour into greased and floured 2 or 3 (8) round cake pans. Bake at 350 degrees for 45 minutes. After cake is cool, frost with Cool Whip, pudding and crushed pineapple mixed all together. 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] MANDARIN ORANGE PINEAPPLE CAKE
MANDARIN ORANGE PINEAPPLE CAKE 1 pkg. Golden butter cake mix 1 (11 oz.) can mandarin oranges with juice 3/4 c. oil 4 eggs FROSTING: 1 (13 1/2 oz.) Cool Whip 1 (3 oz.) pkg. vanilla instant pudding 1 (20 oz.) can crushed pineapple Mix cake mix with mandarin orange with juice and oil. Add eggs one at a time and mix well. Grease and flour 3 (8 inch) cake pans. Divide batter evenly into 3 pans. Bake at 350 degrees for 20-25 minutes minutes. Cool thoroughly. Mix Cool Whip, pudding and crushed pineapple with some juice. Return to refrigerator for 10 minutes. Frost cake and keep in refrigerator. --~--~-~--~~~---~--~~ 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] ALMOND JOY COOKIES
ALMOND JOY COOKIES 1 c. packed brown sugar 1 c. butter (softened) 1 tsp. vanilla extract 1 tsp. coconut extract 2 eggs 2 c. all-purpose flour 1 pkg chocolate pudding mix (large box) 1 tsp. baking soda 1/4 tsp. salt 1 pkg. bakers chocolate chunks 1 pkg. coconut 2 2.25 oz. bags sliced almonds Preheat oven to 325°F. Beat together brown sugar, butter, vanilla, coconut extract and eggs in a large mixing bowl with electric mixer until creamy. Stir in flour, pudding mix, baking soda, and salt. Stir in chocolate chunks, coconut, and almonds. Drop dough by large spoonfuls onto ungreased cookie sheet. Bake 13-16 mins until cookies are a tiny bit gooey. Remember they will continue to bake on the cookie sheet once removed from the oven. Cool 1-2 mins and remove from cookie sheet to wire rack. 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] ALMOND JOY CAKE
ALMOND JOY CAKE 1 box Duncan Hines chocolate cake mix Bake as directed on box. FILLING: 1 c. evaporated milk 1 c. sugar 24 lg. marshmallows 1 (7 oz.) can Angel Flake coconut Combine milk and sugar; add marshmallows and heat until melted. Add coconut. Pour over cake while hot. TOPPING: 1 1/2 c. sugar 1/2 c. evaporated milk 1/2 c. butter 1 1/2 c. chocolate chips 1 c. pecans Mix sugar, butter, and milk. Bring to a boil, add chips, stir until melted. Add nuts. Pour over cake. Just like an Almond Joy candy bar. 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] MOUNDS OR ALMOND JOY BALLS
MOUNDS OR ALMOND JOY BALLS 2 lbs. powdered sugar 1 bag shredded coconut 1 can Eagle Brand Sweetened Condensed milk Mix well and decide Mounds or Almond Joy: Mounds: Dip into melted semi-sweet chocolate chips - 12 oz. chocolate chips, 1 bar paraffin wax melted in double boiler. Almond Joy: Dip into milk chocolate chips with an almond - 12 oz. milk chocolate chips, 1 bar paraffin wax melted in double boiler. 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] ALMOND JOYS
ALMOND JOYS 1 box confectioners' sugar 1 can Eagle Brand milk 1 lb. coconut 2 c. nuts Mix and form balls. Melt in double boiler: 1/2 bar household wax Keep on heat and dip balls. Keep chilled. 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] Blueberry-Oatmeal Breakfast Cake
Blueberry-Oatmeal Breakfast Cake 1/2 cup packed brown sugar 1 cup oatmeal 1 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup vegetable oil 1 egg 1 cup buttermilk 1 cup blueberries Combine sugar, oatmeal, flour, baking powder, baking soda and salt. Add oil, egg and buttermilk; mix well. Pour into a greased 8-inch square pan; sprinkle with blueberries. Bake at 375 degrees F for 35 to 45 minutes or until brown. Serve with syrup. 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] Breakfast in a Muffin
Breakfast in a Muffin 1 cup whole wheat flour 1 cup all-purpose flour 1/4 cup granulated sugar 4 teaspoons baking powder 1/4 teaspoon salt 1 cup milk 1/4 cup vegetable oil 2 eggs, divided 8 ounces cream cheese, softened 1/4 cup shredded Cheddar cheese 1/4 teaspoon seasoned salt 4 bacon strips, cooked and crumbled Heat oven to 425 degrees F. In a large bowl, combine first five ingredients. Combine milk, oil and 1 egg; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full. In a mixing bowl, beat cream cheese and second egg. Add Cheddar cheese and seasoned salt; mix well. Stir in bacon. Spoon 2 tablespoons in the center of each muffin. Bake for 15-20 minutes or until muffins test done. Serve warm. 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] Breakfast Sausage Bread
Breakfast Sausage Bread 2 frozen loaves white bread dough, thawed 1/2 pound mild pork sausage 1/2 pound hot pork sausage 1 1/2 cups diced fresh mushrooms 1/2 cup chopped onions 3 eggs 2 1/2 cups shredded mozzarella 1 teaspoon each dried basil and parsley flakes 1 teaspoon garlic powder Allow bread to nearly double in size. Heat oven to 350 degrees F. in a skillet over medium heat, cook and crumble sausages; add mushrooms and onion. Cook until sausage is browned and onion and mushrooms are tender, drain and cool. Beat 1 egg and set aside. To sausage mixture, add 2 eggs, cheese and seasonings, mixing well. Roll each loaf of dough into a 16 x 12-inch rectangle. Spread half of the sausage mixture on each loaf to within 1 inch of edges. Roll jellyroll style, starting at a narrow end, seal edges. Place on a greased baking sheet and bake for 25 minutes, brush with beaten egg and bake an additional 5 to 10 minutes longer until golden brown. Serve warm. Makes 2 loaves. 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] Butterscotch Pinwheels
Butterscotch Pinwheels 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/3 cup shortening 2/3 cup milk 3 tablespoons butter or margarine, softened 1/2 cup firmly packed light brown sugar Combine flour, baking powder and salt; cut in shortening with a pastry blender until mixture resembles coarse meal. Add milk, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface; knead lightly 4 or 5 times. Roll dough to a 12-inch square on a lightly floured surface. Spread dough with butter; sprinkle with brown sugar. Roll up jellyroll fashion; pinch seam to seal. Cut into 12 (1-inch) slices. Place cut side up in greased muffin pans. Bake at 375 degrees F for 25 to 30 minutes or until golden brown. 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] California Walnut Early Morning Cookies
California Walnut Early Morning Cookies These soft, moist cookies are a good breakfast snack. Store in an airtight container for maximum freshness. 1 1/2 cups (3 sticks) butter 3 1/3 cups packed brown sugar 3/4 teaspoon vanilla extract 5 cups all-purpose flour 1 tablespoon ground cinnamon 1/2 teaspoon salt 3 cups dates or raisins 1/2 cup plus 1 tablespoon applesauce 1 small can crushed pineapple 2 1/2 tablespoons maple flavoring 1 tablespoon pure vanilla extract 1 cup plus 2 tablespoons nonfat dry milk 1 tablespoon baking soda 5 cups oatmeal 3 cups chopped California walnuts Heat oven to 350 degrees F. Cream butter, applesauce and sugar in a large bowl. Add crushed pineapple with juice, vanilla and maple flavoring. Combine flour, dry milk, cinnamon, baking soda and salt. Blend into creamed mixture. Blend in oats, dates or raisins and California walnuts. Drop dough in round tablespoons onto baking pan. Flatten slightly. Bake for 12 to 15 minutes. Makes 50 (2-inch) cookies. --~--~-~--~~~---~--~~ 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] Cappuccino Sticky Buns
Cappuccino Sticky Buns Butter for greasing pan, plus 1/4 cup (1/2 stick) melted butter or margarine, divided use 1 (.82 ounce - 1 serving) envelope dry cappuccino drink mix 1/2 cup granulated sugar 1/2 teaspoon ground cinnamon 1/2 cup chopped pecans 1 loaf frozen bread dough, such as Bridgford, thawed according to package directions Lightly grease one 9-inch pie pan; set aside. Mix together cappuccino mix, sugar and cinnamon; set aside. Sprinkle pecans over bottom of prepared pan. Divide thawed dough into 12 equal pieces. Roll each piece of dough in melted butter, then in sugar mixture. Coat well. Place coated dough in single layer in pan. Let rise until double in size. Meanwhile, 15 minutes before baking, heat oven to 350 degrees F. Bake 25 to 30 minutes or until rolls are golden brown and cooked through. Remove from oven and invert on serving dish to cool. 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] ALMOND JOY BARS
ALMOND JOY BARS 1/2 c. butter 1 1/2 pkgs. graham cracker crumbs (3 c.) 1 c. chocolate chips 1 1/2 c. coconut 1 c. butterscotch chips 1 can Eagle Brand condensed milk Put butter in cake pan in oven to melt. Mix butter and crumbs. Pat in pan. Mix together chips, coconut, and condensed milk. Pour over crumb mixture. Bake at 350 degrees for 20 minutes. 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] Caramel Cherry Sticky Buns
Caramel Cherry Sticky Buns 12 bite-size caramel candies 3 tablespoons milk 1/2 (about 14) well-drained maraschino cherries, halved 1/4 cup pecans, chopped 1 (12 ounce) package refrigerated buttermilk biscuits (10 biscuits per package) Heat oven to 350 degrees F. Melt caramels and cream or milk in small heavy saucepan over low heat, stirring constantly until smooth. Pour caramel mixture into a well-greased 9-inch glass pie plate. Place cherries, rounded sides down, over caramel mixture; sprinkle with pecans. Separate biscuits and place snugly in pan. Bake for 22 to 25 minutes, or until golden brown. Invert immediately onto serving plate, scraping any remaining caramel over biscuits. Serve warm. 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] Cheese and Cherry Danishes
Cheese and Cherry Danishes 8 ounces pot cheese or cream cheese (at room temperature) 1/4 cup granulated sugar 2 tablespoons all-purpose flour 2 teaspoons grated lemon rind 1 tablespoon fresh lemon juice 1 teaspoon vanilla extract 2 (8 ounce) packages refrigerated crescent roll dough 3/4 of 21 ounce can cherry pie filling 1 egg, lightly beaten with 1 tablespoon water 1/4 cup sliced almonds Stir together cheese, sugar, flour, lemon rind, lemon juice and vanilla extract in a medium-size bowl with a wooden spoon until well blended and smooth. Heat oven to 375 degrees F. Unroll 1 package of dough and separate dough into 4 rectangles. On a lightly floured work surface, cut each rectangle crosswise in half to make 2 squares from each rectangle. Pinch together any perforations or holes in dough. Then stretch the 2 opposite corners of each square slightly to lengthen the dough and form the flaps that will enclose the filling. Then transfer to ungreased baking sheet. Spoon 1 tablespoon of cheese filling diagonally onto center of each square, at a right angle to stretched corners. Top with about 1 tablespoon cherry pie filling. Fold one of the flaps across mixture. Fold other flap across, overlapping first flap. Brush each Danish with egg and water mixture. Sprinkle with some of the almonds. Continue making more Danishes with remaining crescent roll dough, cheese filling and cherry pie filling, including the second package of dough. Bake for 15 to 18 minutes or until golden. Remove to wire rack to cool. 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] MEXICAN CORNBREAD CASSEROLE
MEXICAN CORNBREAD CASSEROLE 1 can cream corn 1 can whole corn 1 large onion 1/2 of an 8 oz jar of diced jalapeno peppers 2 1lbs bags shredded cheese 1 1/2 to 2 lbs. cooked hamburger meat drained 2 eggs milk 2 packages yellow cornbread mix Brown and drain hamburger meat. Dice onion. Mix cornbread mix according to the package. Add all the ingredients in a large mixing bowl. Mix well. I use my hands to get it all mixed together well. Place in a large cake pan and cook on 350°F for at least 45 minutes. This may take longer, depending upon the way your stove cooks. 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] Cheese Danish
Cheese Danish 2 (8 ounce) cans crescent rolls 8 ounces cream cheese 1 cup granulated sugar 1 teaspoon almond or vanilla extract 1 egg, separated Cinnamon-sugar mixture Butter a 9 x 13-inch baking pan (or spray with non-stick cooking spray). Heat oven to 350 degrees F. Unroll 1 package of crescent rolls and spread in prepared pan, sealing seams with fingers. Beat together cream cheese, sugar, extract and egg yolk. Spread over bottom layer of crescent rolls. Top with remaining package of crescent rolls. Beat egg white and brush over top of dough. Sprinkle with cinnamon-sugar mixture. Bake for 20 minutes. 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] Cheese Stollen
Cheese Stollen 1 (8-count) package refrigerated crescent rolls 8 ounces cream cheese, at room temperature 1/2 cup granulated sugar Cinnamon 1 tablespoon lemon juice 1 egg 1 tablespoon flour Heat oven to 350 degrees F. Arrange rolls in a flat rectangle on a jellyroll pan or cookie sheet. Push seams together so that cheese mixture will not run through to pan. Mix remaining ingredients until smooth. Spread over crescent rolls, pushing cheese almost to edges. Fold comers over mixture. Sprinkle with cinnamon. Bake for 20 to 25 minutes until rolls are golden brown. Cheese will rise a little then fall. Drizzle with a glaze of confectioners' sugar and milk while still a little warm. Cool and serve. 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] JELLO RIBBON SALAD
JELLO RIBBON SALAD 1 (3 oz.) pkg. each lemon, lime, cherry Jello 3 c. boiling water 1 c. miniature marshmallows 1 1/2 c. cold water 2 (3 oz.) pkg. cream cheese 1 c. Dream Whip 1 sm. can crushed pineapple, drained Dissolve Jello separately. Stir marshmallows into lemon Jello, set aside. Add 3/4 cup cold water to lime Jello. Pour into 9x13 inch pan. Chill lime Jello until set. Add cream cheese to lemon mixture. Blend in Dream Whip and chill until slightly thick. Pour over lime Jello and chill until set. Add 3/4 cup water to cherry Jelly and chill until slightly thick. Pour over cream cheese and lemon mixture. There will be 3 layers when finished. Cut into squares. 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] Cheese Strudel
Cheese Strudel 1 pound Monterey jack cheese 4 ounces green chilies, chopped 1 quart large curd cottage cheese 1/2 cup flour 1 teaspoon baking powder 1/2 cup butter, melted 10 eggs, well beaten Grate cheese, Add chilies and cottage cheese. Sift flour and baking powder. Add to mixture. Add remaining ingredients and mix well. Pour into well-greased 3-quart oblong baking dish. Bake 15 minutes at 400 degrees F and then 30 minutes at 350 degrees F. Serves 8. 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] Rice Pudding
Rice Pudding 4 cups cooked rice 1 1/2 cups sugar 4 cups milk 1 cup raisins 1/2 tsp nutmeg 4 eggs, slightly beaten dash of salt Preheat oven to 350. In a large bowl combine all ingredients. Mix well and pour into casserole. Bake for 1 1/2 hours or until top is browned. Serve warm --~--~-~--~~~---~--~~ 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] Whoopie Pies
Whoopie Pies Pie Ingredients 1 c. cocoa 4 1/2 c. Flour 2 c. sugar 1 c. shortening 2 egg yolks 2 tsp. soda 1 c. sour milk (1 TB. vinegar added to milk) 2 tsp. salt 1 c. hot water 2 tsp. vanilla Filling Ingredients 2 egg whites, stiffly beaten 4 c. confectioner's sugar 4 TBS. flour 1/2 c shortening 4 TBS. milk 2 tsp. vanilla Combing pie ingredients in large bowl, mixing well until batter is smooth and thickened. Drop by tablespoonful onto cookie sheets and bake at 350F degrees until brown, approximately 10-15 minutes. Cool completely before frosting. Directions for filling: Stiffly beat egg whites before adding remaining ingredients. Frosting should be light and fluffy. 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] Pecan Pie
Pecan Pie 1 c. Splenda Brown Sugar or 1 c. sugar c. Sugar Free Pancake Syrup or c. dark Karo Syrup 3 eggs 2 Tbls. Self-rising Flour 2 Tbls. milk Dash salt 1 tsp. vanilla c. melted butter 1 c. pecans Mix together and put in deep dish pie shell. Put foil over the top or empty aluminum pie pan. Bake in 350F degree oven for 45-60 minutes or until set depending on your oven. This recipe is adaptable for diabetic or regular 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] Krispy Kreme Doughnut Copycat
Krispy Kreme Doughnut Copycat Doughnuts 2 packages yeast 1/4 cup water (105-115 degrees) 1 1/2 cups lukewarm milk (scalded, then cooled) 1/2 cup sugar 1 teaspoon salt 2 eggs 1/3 cup shortening 5 cups all-purpose flour vegetable oil Creamy Glaze 1/3 cup butter, 2 cups powdered sugar, 1 1/2 teaspoons vanilla, 4-6 tablespoons hot water Chocolate frosting 1/3 cup butter, 2 cups powdered sugar, 1 1/2 teaspoons vanilla, 4-6 tablespoons hot water, 4 ounces milk chocolate chips or semisweet chocolate chips 1. Dissolve yeast in warm water in 2 1/2-quart bowl. 2. Add milk, sugar, salt, eggs ,shortening and 2 cups flour. 3. Beat on low for 30 seconds, scraping bowl constantly. 4. Beat on medium speed for 2 minutes, scraping bowl occasionally. 5. Stir in remaining flour until smooth. 6. Cover and let rise until double, 50-60 minutes. 7. (Dough is ready when indentation remains when touched.) Turn dough onto floured surface; roll around lightly to coat with flour. 8. Gently roll dough 1/2-inch thick with floured rolling pin. 9. Cut with floured doughnut cutter. 10. Cover and let rise until double, 30-40 minutes. 11. Heat vegetable oil in deep fryer to 350 degrees. 12. Slide doughnuts into hot oil with wide spatula. 13. Turn doughnuts as they rise to the surface. 14. Fry until golden brown, about 1 minute on each side. 15. Remove carefully from oil (do not prick surface); drain. 16. Dip the doughnuts into creamy glaze set on rack then when slightly cooled spread chocolate frosting on top. 17. Dip in sprinkles or other toppings after chocolate if desired. 18. **Creamy Glaze**: Heat butter until melted. 19. Remove from heat. 20. Stir in powdered sugar and vanilla until smooth. 21. Stir in water, 1 tablespoon at a time, until desired consistency. 22. **Chocolate Frosting**: Heat butter and chocolate over low heat until chocolate is melted. 23. Remove from heat. 24. Stir in powdered sugar and vanilla until smooth. 25. Stir in water 1 tablespoon at a time, until desired consistency. 24 doughnuts cookincraz...@aol.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] Bear Claws, #2
Bear Claws, #2 2/3 cup confectioners' sugar 1/2 cup almond paste 1 egg, slightly beaten, divided Dash salt 1 (8 ounce) can refrigerated crescent rolls 2 to 4 tablespoons confectioners' sugar 2 tablespoons sliced almonds Combine 2/3 cup confectioners' sugar, almond paste, 2 tablespoons beaten egg (reserve remaining egg for glaze), and salt; beat until smooth. Unroll dough to form two 13 x 4 inch rectangles. Press perforations to seal. Spread almond mixture lengthwise down center third of rectangles. Fold uncovered dough over almond mixture. Cut each strip into 4 pieces; place on greased cookie sheet, seam side down. Brush surface with remaining egg and sprinkle with 2 to 4 tablespoons confectioners' sugar. On each piece, cut 4 slashes from one folded edge to center, bending dough slightly to separate slashes. Sprinkle tops with almonds. Bake at 375 degrees F for 12-15 minutes until golden. 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] Bear Claws with Chocolate Filling
Bear Claws with Chocolate Filling Frozen dough for 8 rolls, thawed 3 tablespoons butter 1/4 cup brown sugar 1/4 cup semi-sweet chocolate chips (see note) 1/4 cup shredded coconut 1 egg, beaten 1/4 cup chopped pecans Pat roll dough into 4-inch circles using a little flour to prevent sticking. In a small bowl, combine butter, brown sugar, chocolate chips and coconut. Place 2 tablespoons mixture in the middle of each roll. Fold in half and press edges to seal. Place on baking sheet sprayed with nonstick cooking spray. Using scissors, cut sealed edge four times to make claws. Brush with egg and sprinkle with pecans. Cover with sprayed plastic wrap. Let rise 30 minutes. Remove wrap and bake at 350 degrees F for 20 minutes or until golden brown. Immediately place on a cooling rack. NOTE: We threw in more chocolate chips than the recipe calls for (because we like chocolate - a lot of it). We used about 3/4 cup.. 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] FUDGY CHEESECAKE SWIRL BROWNIES
FUDGY CHEESECAKE SWIRL BROWNIES CREAM CHEESE BATTER: 1 (8 oz.) cream cheese, softened 1/2 c. sugar 1 egg 1 tsp. vanilla CHOCOLATE BALLS: 3/4 c. butter (1 1/2 sticks) 2 foil-wrapped bars (4 oz.) Nestle unsweetened baking bars 1 3/4 c. sugar 3 eggs, well beaten 1 3/4 c. all-purpose flour Cream Cheese Batter: Preheat oven to 350 degrees in a small bowl. Beat cream cheese and 1/2 cup sugar until smooth. Beat in 1 egg and vanilla. Set aside. Chocolate Batter: In heavy gauge, medium saucepan over low heat. Melt butter and Nestle baking bar. Stir until smooth. Stir in 1 3/4 cups sugar. Blend in 3 eggs. Stir in flour. Spread chocolate batter into greased 13 x 9 inch pan. Spoon cream cheese batter over top. Swirl metal spatula through batter to marbelize. Bake 30-35 minutes until edges begin to pull away from sides of pan. Cool completely cut into 2 inch bars. 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] Refreshing Thoughts
Refreshing Thoughts To laugh often and much; to win the respect of intelligent people and the affection of children; to earn the appreciation of honest critics and to endure the betrayal of false friends; to appreciate beauty; to find the best in others; to leave the world a bit better whether by a healthy child, a garden patch or a redeemed social condition; to know even one life has breathed easier because you have lived. This is to have succeeded. --- Ralph Waldo Emerson (Success) --~--~-~--~~~---~--~~ 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] FRANK AND KRAUT DINNER
FRANK AND KRAUT DINNER 1 can cheese soup 1/4 cup milk 1/2 teaspoon caraway seed 1/2 teaspoon prepared mustard 1 can (27 ounces) sauerkraut, drained and chopped 1 lb. Wieners In small saucepan, combine soup with milk, stirring until well blended. Add caraway seeds and mustard. Fold in sauerkraut and heat through, stirring mixture often. Place in 10 x 6 x 1 1/2 inch baking dish. Cut each wiener on the diagonal at 1-inch intervals. Place on top of kraut and bake at 375 degrees, 15 to 20 minutes. A Great Meal Idea! --~--~-~--~~~---~--~~ 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] BITTERSWEET CHOCOLATE FUDGE
BITTERSWEET CHOCOLATE FUDGE 1 cup sugar 2 bars bitter (unsweetened) chocolate 1/4 cup butter 2 cups sifted powdered sugar 1/4 cup milk 1 teaspoon vanilla 1 tablespoon light corn syrup 1/2 cup nuts 1 cup sugar 1/4 cup butter 1/4 cup milk 1 tablespoon light corn syrup Mix sugar in saucepan, double boiler is best. Add when hot 2 bars bitter baking chocolate and butter. Bring to boil. Boil 3 minutes, stirring constantly. Remove from heat. Add immediately 2 cups sifted powered sugar. Use more if needed. Add milk, 1 teaspoon vanilla, 1/2 cup nuts, and corn syrup. Stir until sugar is completely blended. Turn into 8-inch square pan and pat flat with fingers. Cool, and cut into squares when cooled. Crowd Pleaser --~--~-~--~~~---~--~~ 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] VIETNAMESE BEEF SOUP
VIETNAMESE BEEF SOUP 2 cups beef stock, fresh or canned 2 cups chicken stock, fresh or canned 4 raw beef slices, very thin 1 pinch sugar, or to taste Ground allspice, to taste Fresh coriander leaves Combine and heat the beef and chicken stocks in a pot. When the stock is boiling, add a pinch or two of sugar and some ground allspice (very little). Add the raw beef and cook for just a few seconds so that the beef remains very tender and not overcooked. Garnish the soup with the fresh coriander leaves. Often cooked noodles and sliced onion are served on the side. Each person can add either or both to his or her soup bowl. --~--~-~--~~~---~--~~ 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] Spoon bread Grits with Savory Mushroom Sauce
Spoon bread Grits with Savory Mushroom Sauce 1 (14 1/2-ounce) can ready-to-serve chicken broth 1/2 cup quick-cooking grits, uncooked 1/4 cup butter or margarine 1 cup milk 1 cup buttermilk 3 large eggs, lightly beaten 1 cup yellow cornmeal 1 teaspoon baking powder 1 teaspoon salt 1/4 teaspoon baking soda 1/8 teaspoon ground red pepper Savory Mushroom Sauce (recipe follows) Garnish: fresh thyme sprigs Bring broth to a boil in a large saucepan; stir in grits. Reduce heat, and simmer, stir in grits. Reduce heat, and simmer, stirring occasionally, 5 to 7 minutes or until thickened. Stir in butter and next 3 ingredients. Combine cornmeal and next 4 ingredients; stir into grits mixture. Pour into a slightly greased 11- x 7-inch baking dish. Bake at 425F for 45 minutes or until lightly browned. Cut into triangles, and serve with Savory Mushroom Sauce; garnish, if desired. Yield: 4 to 6 servings. Savory Mushroom Sauce 2 tablespoons butter or margarine 3 (3 1/2-ounce) packages fresh shiitake mushrooms, sliced 1 garlic clove, minced 2 tablespoons all-purpose flour 1/4 cup dry white wine 1 cup chicken broth 1/2 teaspoon salt 1/4 teaspoon pepper Melt butter in a skillet; add mushrooms and garlic, and sauté until tender. Remove mushrooms with a slotted spoon, reserving drippings in skillet. Whisk flour into reserved drippings until smooth. Cook, whisking constantly, until lightly browned. Gradually add wine and broth; cook over medium heat, whisking constantly, until thickened and bubbly. Stir in salt and pepper. Add mushrooms; cook, stirring constantly, until sauce is thoroughly heated. Yield: 2 cups. 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] FISH SAUCE WITH LEMON~ PARSLEY~ AND TOMATO
FISH SAUCE WITH LEMON~ PARSLEY~ AND TOMATO 1/4 cup(s) olive oil 1/4 cup(s) shallot; finely chopped 1/2 cup(s) fish stock 1 cup(s) tomatoes; chopped 1/2 teaspoon(s) fresh thyme; chopped or 1/4 teaspoon dried thyme 1 teaspoon(s) fresh basil; minced or 1/2 teaspoon dried basil 1 pound(s) turbot; cut in chunks or halibut or whiting filets 1 teaspoon(s) lemon rind; grated 2 tablespoon(s) lemon juice 1/4 cup(s) fresh parsley; minced Heat oil in a large saucepan, then add shallots and sauté, stirring constantly, until wilted. Add stock, then cook for 1 minute. Stir in tomatoes, thyme, basil, and fish and cook over medium heat for 7 to 8 minutes, or until fish is opaque. Add lemon rind, lemon juice, and parsley. Toss with hot pasta. --~--~-~--~~~---~--~~ 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] RUM WALNUT CAKE
RUM WALNUT CAKE 1 cup walnut halves 2 cups raisins 3/4 cup dark rum 1/4 cup water 1 1/2 cups walnut pieces, roughly chopped 1/4 cup honey 1/4 cup sour cream 4 cups all-purpose flour 2 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 10 ounces (2-1/2 sticks) unsalted butter, softened 1 1/2 cups packed brown sugar 2 teaspoons vanilla extract 1 teaspoon salt 5 large eggs 4 tablespoons unsalted butter 1/2 cup sugar 2 tablespoons water 1/4 cup rum Preheat the oven to 325-degrees generously butter a large bundt pan. Evenly spread the walnut halves over the bottom of the pan. Combine the raisins, 1/2 cup of the rum and the water in a small saucepan. Cook over low heat, shaking frequently, until all the liquid is absorbed. Set aside to cool, and then stir in the chopped walnuts. Reserve. Combine the honey, sour cream and remaining 1/4 cup rum in a small bowl and reserve. In another bowl, stir together the flour, baking powder and soda. With an electric mixer, cream together the butter and brown sugar until light and fluffy. Beat in the vanilla and salt. Add the eggs, one at a time, beating about a minute at medium speed after each addition. Add the flour mixture, alternating with the sour cream/honey combination, in five parts, mixing gently between additions. (the last addition should be the liquids). Fold in the rum-soaked raisins and nuts. In another bowl, stir together the flour, baking powder and soda. With an electric mixer, cream together the butter and brown sugar until light and fluffy. Beat in the vanilla and salt. Add the eggs, one at a time, beating about a minute at medium speed after each addition. Add the flour mixture, alternating with the sour cream/honey combination, in five parts, mixing gently between additions. (the last addition should be the liquids). Fold in the rum-soaked raisins and nuts. Spoon the batter evenly into the prepared pan. Poke the batter in a few places with a knife to release large air bubbles. Smooth the top with a spatula and tap on a counter twice to release air bubbles. Bake 1 to 1-1/4 hours, until a skewer inserted in the center comes out dry. Cool on a rack while preparing the glaze. To make the glaze, combine the butter, sugar and water in a small saucepan. Bring to a boil and let boil 2 minutes. Remove from the heat and stir in the rum. To glaze, poke a few deep holes in the cake with a skewer or toothpick. Brush on one-third of the glaze. Invert the cake onto a baking pan and remove the cake pan. Brush the remaining glaze over the top, sides and down the center. Let cool completely before transferring to a platter and slicing. 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] Absolutely Incredible Blueberry Pound Cake
Absolutely Incredible Blueberry Pound Cake Yield: 16 servings 2 cups granulated sugar 1/2 cup light butter 4 ounces low-fat cream cheese, softened 3 large eggs 1 large egg white 3 cups all-purpose flour, divided 2 cups fresh or frozen blueberries 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 (8-ounce) carton lemon low-fat yogurt 2 teaspoons vanilla extract cooking spray 1/2 cup powdered sugar 4 teaspoons lemon juice Preheat oven to 350 degrees . Beat the first 3 ingredients with a mixer on medium speed until well blended (about 5 minutes). Add eggs and egg white, one at a time, beating well after each addition. In a separate small bowl, combine 2 tablespoons flour and blueberries and toss well. Mix remaining flour, baking powder, baking soda, and salt separately and add to prepared batter alternately with yogurt, beginning and ending with flour mixture. Fold in blueberry mixture and vanilla. Pour cake batter into a 10-inch tube pan coated with cooking spray. Bake at 350 degrees until a toothpick inserted in center comes out clean, about 1 hour and 10 minutes. Cool cake in pan for 10 minutes; remove from pan. Combine powdered sugar and lemon juice in small bowl. Drizzle over warm cake. Cut with a serrated knife and serve. 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] HEATHER'S APPLE COBBLER
HEATHER'S APPLE COBBLER You will love this fool-proof, somewhat traditional version, easy to make, crowd-pleaser apple cobbler recipe! I have tried many over the years, and found myself having to modify several steps/ingredients to suit my taste. Filling: 6 cups green apples (peeled/sliced) 3/4 cup white sugar 2 tablespoons brown sugar 1/4 cup flour 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1 teaspoon vanilla extract 1/4 cup hot water 1-1/2 tablespoon butter Topping: 1 cup flour 1/4 cup white sugar 1/4 cup brown sugar 1 teaspoon baking powder 1/4 teaspoon salt 2 tablespoons butter, softened 1 egg In a large bowl, combine all filling ingredients (except butter), gently in a toss-like motion. Pour this mixture into a pie dish, or square baking dish that is lightly buttered or sprayed with non-stick spray. Now, place butter on top of filling in the center. Prepare topping by mixing all topping ingredients in a separate medium bowl. Mix with a spoon until batter is smooth. Drop batter on top of the filling with a spoon, as evenly as possible. The batter will spread while being cooked. Bake at 350°F for 30 minutes. Serve with vanilla ice cream or whipped topping. 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] PARTY PECAN TARTS
PARTY PECAN TARTS 2 sticks butter, softened 8 oz. cream cheese, softened 2 c. all purpose flour 6 tbsp. butter, melted 16 oz. brown sugar, light or dark 5 eggs, beaten 72 pecan halves (about 1 lb.) or coarsely chopped pecans or walnuts with filling. Beat together butter and cream cheese. Gradually add flour. Use hands when necessary chill 30 minutes. Form pastry into 1 inch balls and press into mini muffin cupcake tins. Combine melted butter, brown sugar and eggs.Blend well. Preheat oven to 350 degrees. Put 1 tbsp. of filling into each cupcake top with pecan half. Bake 20 minutes at 350 degrees. Makes 72. 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] EASY SLOPPY JOES
EASY SLOPPY JOES 2 lbs. hamburger 1/2 c. onion, chopped 1 c. catsup 1/4 c. prepared mustard 1 can Chicken Gumbo soup (the secret ingredients; do not omit) 1/4 c. water 1 tbsp. salt, less if wished 1/2 tsp. pepper NOTE: You may use dry onion flakes instead of fresh onion, then use about 1 tbsp. dry flakes) Cook the onion in a small amount of fat, if using fresh; if using dry, just mix into the wet ingredients. Put hamburger and all other ingredients into large skillet and allow to simmer about an hour, stirring occasionally. Use to fill buns, toasted or plain. May be made up ahead of time and kept warm if a large number are to be served. This recipe also doubles easily by just doubling each ingredient. --~--~-~--~~~---~--~~ 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 AND CREAM DESSERT
PEACHES AND CREAM DESSERT 3/4 c. flour 1 (3 1/2 oz.) regular vanilla pudding mix 1 tsp. baking powder 1 egg, beaten 1/2 c. milk 3 tbsp. butter, melted 1 (16 oz.) can peach slices 1 (8 oz.) cream cheese 1/2 c. sugar 1 tbsp. sugar 1/2 tbsp. cinnamon (use less) Stir together flour, pudding mix and baking powder. Combine egg, milk and melted butter. Add to dry ingredients. Mix well and spread in greased 8 x 8 x 2 pan. Drain peaches, reserving 1/2 cup liquid. Chop peaches and sprinkle on top of batter. Beat together cream cheese, 1/2 cup sugar and reserved peach liquid. Pour on top peaches. Combine 1 tablespoon sugar and cinnamon. Sprinkle over all. Bake at 350 degrees for 45 minutes and cool. 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] BLENDER CARROT SOUP
BLENDER CARROT SOUP 1 1/2 cups cooked carrots - cut up 1/2 cup milk 1/2 cup cream 1 cup chicken broth 1/2 small onion - sliced 1 dash nutmeg 1 dash cinnamon 1 tablespoon brown sugar Put ingredients into blender, cover, press button #3 for 20 seconds. Stop motor and use spatula if needed. Press button 11 for 15 seconds or until creamy. Pour mixture into saucepan and heat well. A Great Meal Idea! 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] Refreshing Thoughts
Refreshing Thoughts Whether for life or death, do your own work well. --- Ruskin, John (quality) --~--~-~--~~~---~--~~ 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] FOUR INGREDIENT PEANUT BUTTER COOKIES
FOUR INGREDIENT PEANUT BUTTER COOKIES 1 c. peanut butter, smooth or crunchy 1 egg 1 tsp. vanilla 1 c. sugar Combine above ingredients. Drop by spoonful into lightly greased cookie sheet. Bake at 350 degrees until done (about 5-7 minutes). email this recipe to: --~--~-~--~~~---~--~~ 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] AIRTIGHT MOLASSES COOKIES
AIRTIGHT MOLASSES COOKIES 2 1/2 cups flour 1/2 teaspoon ginger 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1 teaspoon baking soda 2/3 cup shortening 1/2 cup sugar 1/2 cup molasses 1 egg 1/2 cup buttermilk 1 cup raisins 1/2 cup chopped nuts Sift together the first 5 ingredients. In a large mixer bowl, combine shortening, sugar, molasses and egg. Beat together at medium speed for 2-3 minutes. Add flour mixture and buttermilk alternately and mix on low speed until well-blended. Fold in raisins and nuts. Drop by tablespoons onto a greased cookie sheet and bake for 12 minutes in a 350 degree oven. Crowd Pleaser --~--~-~--~~~---~--~~ 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] CURRIED PEA SOUP
CURRIED PEA SOUP 1 can (10.5-ounce) green pea soup 1 can (10.33-ounce) beef broth 1-1/2 soup cans milk 1/2 (up to) 1 teaspoon curry powder Gradually combine ingredients, mixing well. Heat to serve. Selected by Randall --~--~-~--~~~---~--~~ 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 dumplings locse
Beef dumplings locse 1 teaspoon salt 2 each egg yolks 6 cup broth, beef 1 tablespoon lemon juice 1 tablespoon parsley, flat; minced Make dumplings. Bring 4 cups water to a boil with salt. Cook dumplings over low heat for 20-25 minutes. Stir water carefully several times. Lift dumplings from water with slotted spoon and place in soup tureen. Keep water at a simmer. Beat egg yolks, then whip into simmering water. Add beef broth, lemon juice and parsley. Pour soup over dumplings in tureen. 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] PEANUT CAKE
PEANUT CAKE 1 1/2 cups sugar 3/4 cup shortening 2 whole eggs 1 egg yolk 3/4 teaspoon baking powder 2 1/4 cups ground Spanish peanuts (reserve 1/2 cup) 1 1/2 teaspoons baking soda 1 1/2 cups sour milk 1 1/2 teaspoons vanilla 2 1/4 cups flour Cream shortening and sugar; add eggs. Mix thoroughly. Sift together flour, baking powder and baking soda. Add to creamed mixture, alternating with sour milk. Beat 3 minutes. Stir in vanilla and peanuts. Mix thoroughly. Bake at 350 degrees for 50 to 60 minutes in prepared 9 x 13 inch pan. Frost, then sprinkle with reserved peanuts. 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] SURPRISE INGREDIENT CAKE
SURPRISE INGREDIENT CAKE 1 3/4 c. all purpose flour 1 1/2 tsp. baking soda 3 eggs 1 1/2 c. sugar 1 c. oil 1 1/2 c. cooked beets (surprise!) 2 sqs. unsweetened chocolate, melted 1 tsp. vanilla Beat eggs well gradually add sugar, add oil, beets (put beets through blender, food processor or sieve) and chocolate and mix well. Add dry ingredients, mix well and blend in vanilla. Pour into greased 13 x 9 inch pan. Bake at 350 degrees for 30 minutes. Be careful not to over bake. Top with chocolate icing. 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] AUTHENTIC MEXICAN SALSA
AUTHENTIC MEXICAN SALSA 3 lg. ripe tomatoes, seeded diced 1 lg. onion, chopped 3 jalapeno peppers, chopped, seeds reserved 3 cloves garlic, minced 2 tsp. lemon or lime juice 1/2 c. firmly packed fresh cilantro (coriander), minced (or snip with scissors) (3 tbsp. of dried cilantro can be substituted if fresh not available) Salt pepper to taste Combine all ingredients in large bowl, omitting jalapeno seeds (or using less) to make a less spicy salsa. After stirring all ingredients together thoroughly, refrigerate overnight to allow flavor to develop. Mixture may be processed in blender prior to refrigeration if a less chunky salsa is desired. Great with corn chips. --~--~-~--~~~---~--~~ 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 SOUP
POTATO SOUP 10 to 14 potatoes, peeled and diced 1 to 1 1/2 lb. Polish Kielbasa Enough water to just cover above ingredients 6 to 7 beef bouillon cubes (chicken can be substituted) 2 tsp. black pepper (more or less to taste) 1/2 tsp. salt (more or less to taste) 1 lg. or 2 sm. onions, sliced or diced After combining all ingredients, heat to boiling. Lower temperature and cook until potatoes are soft. Soup can be thickened by adding instant, mashed potatoes. Serve with sour cream mixed in. 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] CRUNCHY POTATO SALAD
CRUNCHY POTATO SALAD 3 eggs 5-6 med. size baking potatoes (2 1/2 - 3 lbs.) 1/2 tsp. black pepper 1/4 tsp. salt 1/2 c. Marzetti Salad Dressing 1/4 c. mayonnaise 1/2 c. green bell peppers 1/2 c. carrots 1/2 c. radish 1/2 c. celery 1/3 c. sweet pickle relish 3 tsp. pimiento 2 1/2 tsp. spicy brown mustard 1/2 tsp. regular dry mustard Paprika Peel, quarter and boil potatoes until tender. Then, drain and refrigerate overnight or until they are cold. Using knife and/or vegetable chopper, chop up the carrots, bell pepper, radish and celery. Boil the eggs and chop them into small pieces as well. Add above mentioned ingredients to those remaining and stir well to mix. More mayonnaise may be added, or less mustard if you desire the salad to be more creamy, or less spicy respectively. Mix this bowl of ingredients except paprika, with potatoes that have been mashed up as desired. Blend well and sprinkle generously with the paprika. 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] THREE INGREDIENTS CAKE
THREE INGREDIENTS CAKE 2 eggs 1 can cherry pie mix 1 box strawberry cake mix (or cherry cake mix) Preheat oven 350 degrees. Beat eggs in mixer bowl until thick and lemon colored. Add pie mix and beat until mixed. Add dry cake mix to mixture, beating until well mixed. Put into greased 9x13 pan and bake at 350, 25 to 30 minutes until top of cake springs back upon touch. 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] Refreshing Thoughts
Refreshing Thoughts Whether you be man or woman you will never do anything in this world without courage. It is the greatest quality of the mind next to honor. --- Allen, James (courage. --~--~-~--~~~---~--~~ 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] FESTIVE APPLE SALAD
FESTIVE APPLE SALAD 4 apples, peeled and sliced 1 cup water 1/2 cup red cinnamon candies Lettuce leaves 1 tablespoon lemon juice 3 ounce package cream cheese, softened 2 tablespoon walnuts, chopped In medium saucepan, combine apples, water and cinnamon candies. Heat to boiling and cook uncovered, about 10 minutes or until apples are tender, stirring occasionally. Cool and chill. To serve, drain apple slices and arrange on crisp lettuce leaves. Combine lemon juice and cream cheese; beat until smooth. Spoon over apples; garnish with walnuts. A Great Meal Idea! --~--~-~--~~~---~--~~ 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] FESTIVE APPLE SALAD
FESTIVE APPLE SALAD 4 apples, peeled and sliced 1 cup water 1/2 cup red cinnamon candies Lettuce leaves 1 tablespoon lemon juice 3 ounce package cream cheese, softened 2 tablespoon walnuts, chopped In medium saucepan, combine apples, water and cinnamon candies. Heat to boiling and cook uncovered, about 10 minutes or until apples are tender, stirring occasionally. Cool and chill. To serve, drain apple slices and arrange on crisp lettuce leaves. Combine lemon juice and cream cheese; beat until smooth. Spoon over apples; garnish with walnuts. A Great Meal Idea! --~--~-~--~~~---~--~~ 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] PECAN FUDGE PIE
PECAN FUDGE PIE 1 1/4 cup light corn syrup 1/2 cup sugar 1/3 cup baking cocoa 1/3 cup flour (all-purpose) 1/4 teaspoon salt 3 egg 3 tablespoons butter or margarine, softened 1 1/2 teaspoon vanilla extract 1 cup pecans, chopped 1 unbaked pastry shell (9 inch) 1 whipped cream (optional) In a large mixing bowl, beat the first eight ingredients until smooth. Stir in nuts, pour into pie shell. Bake at 350 degrees for 55-60minutes, or until set. Cool completely. Garnish with whipped cream if desired. Crowd Pleaser --~--~-~--~~~---~--~~ 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] RIBBON VEGETABLE SALAD
RIBBON VEGETABLE SALAD 1 large English cucumber 4 large carrots 4 large celery ribs 4 scallions 1 tablespoon seasoned rice vinegar; or to taste 1/4 teaspoon Asian sesame oil Halve cucumber lengthwise and seed. Peel and trim carrots. With a vegetable peeler cut cucumber and carrots lengthwise into thin ribbons, transferring to a bowl. Cut celery and scallions crosswise into 3-inch-long pieces. Cut pieces lengthwise into julienne strips, transferring to bowl. Add vinegar and oil and toss to combine well. Yield: 4 servings. 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] BLUEBERRY SPICE SAUCE
BLUEBERRY SPICE SAUCE 1/2-cup sugar 1/2-teaspoon ground cinnamon 1/4-cup hot water 2-cup blueberries 1-tablespoon cornstarch 1/4-teaspoon ground nutmeg 2-tablespoon lemon juice Rinse and clean blueberries. If using frozen dry pack blueberries, thaw them first. In small saucepan, combine sugar, cornstarch, cinnamon and nutmeg; gradually stir in water and lemon juice. Over medium heat, cook, stirring constantly, until mixture thickens and comes to a boil. Add blueberries; cook and stir until mixture comes to a boil. Serve warm over ice cream or cake or frozen pies. Microwave: In 1-quart glass measure, combine sugar, cornstarch, cinnamon and nutmeg. Gradually add water and lemon juice. Microwave on full power high 2 to 3 minutes or until mixture boils. Stir in blueberries. Microwave on high full power 2 minutes or until mixture boils. Proceed as above. 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] SECRET NON-INGREDIENT FRUITCAKE
SECRET NON-INGREDIENT FRUITCAKE 4 oz. candied lemon peel, chopped 4 oz. candied orange peel, chopped 1/2 lb. candied cherries, halved 1 lb. candied pineapple, shredded 1 lb. golden raisins 1/2 lb. seeded raisins 4 oz. currants 1/2 c. dark rum 4 oz. blanched almond pieces 4 oz. walnut pieces 2 c. sifted flour 1/2 tsp. mace 1/2 tsp. baking powder 1 tbsp. milk 1/2 c. butter 1 c. granulated sugar 1 c. brown sugar, packed 5 eggs 1. Mix the fruits. Add rum, cover and let stand overnight. 2. Preheat oven to 275 degrees. Grease or apply Pam to baking pan(s) : one 10 inch tube pan or two 9 x 5 x 3 inch loaf pans or four 7 3/8 x 3 5/8 x 2 1/4 inch loaf pans. Line with wax paper and spray again with Pam. 3. Combine fruits, nuts and 1/2 cup flour. 4. Sift remaining flour with mace, cinnamon and baking powder. Mix milk with almond extract in separate bowl. 5. Cream butter until smooth, adding sugars gradually. Add eggs; mix well and add milk mixture. Add flour mixture; mix well. 6. Pour batter over fruits and nuts; mix thoroughly. Fill pans, pressing batter down and firmly. 7. Bake tube cake 4 hours, large loaves 3 hours, small loaves 2 1/2 hours, until nicely browned on top. Let cakes stand 30 minutes. Turn out onto rack and peel off paper. Note: The secret non-ingredient is bitter-tasting-citron. Even people who hate fruitcake like this one! email this recipe to: --~--~-~--~~~---~--~~ 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] Refreshing Thoughts
Refreshing Thoughts When one finds himself in a hole of his own making, it is a good time to examine the quality of workmanship. --- Remmerde, Jon (difficulty) --~--~-~--~~~---~--~~ 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] CHOCOLATE LAYER CAKE WITH DATE FILLING
CHOCOLATE LAYER CAKE WITH DATE FILLING 1/4 cup sugar 4 ounces unsweetened chocolate 1 tablespoon all purpose flour 2 1/2 cups sifted cake flour Speck of salt 2 teaspoons baking powder 1/2 cup plus 2 tablespoons chopped black walnuts or pecans 3/4 teaspoon salt 1/2 cup (1 stick) butter, softened 1 teaspoon vanilla extract 2 cups granulated sugar Fudge frosting: 2 eggs 1 pound confectioners' sugar 2 teaspoons vanilla extract 1/3 cup plus 2 tablespoon cocoa powder 2 cups buttermilk, at room temperature. 1/4 cup (1/2 stick) butter, softened Date filling: 1 egg white 1 cup milk 1 teaspoon. Vanilla extract 1/2 cup chopped dates 1/4 teaspoon salt 1 egg 5 tablespoons evaporated milk Preheat oven to 350 degrees. Melt the chocolate in the top of a double boiler over barely simmering water (or in the microwave). Sift the flour, baking powder, and salt together. In a large mixer bowl, cream the butter and sugar until the mixture is fluffy. Add the eggs, 1 at a time, beating well after each addition. Blend in the melted chocolate and vanilla. Add the dry ingredients to the chocolate mixture, alternating with the buttermilk and beginning and ending with the flour. Do not over beat. Pour the batter into three 8 inch buttered cake layer pans. Bake for 25 to 30 minutes, or until the cake has shrunk away a bit from the sides of the pans and the tops spring back when touched with your finger. Allow to stand in pans for 10 minutes, then turn out onto a rack to cool. While the cakes are cooling, prepare the filling and frosting. To make the filling, heat the milk and dates in the top of a double boiler over hot water until the milk is scalded. Beat the egg, then add the sugar, flour, and salt; beat again. Add 1/2 cup of the hot milk mixture to the egg mixture, then stir back into the pan and cook for 3 minutes, until thick, stirring with a rubber spatula. Let cool. Add the nuts, and vanilla. Refrigerate for 1-1 /2 hours before filling the cake. To make the frosting, combine all the ingredients in a large mixer bowl. Beat on high speed for 1 minute, or until the frosting is light and creamy. To assemble, place 1 cake layer on a large plate and cover to within 1/4 inch of the edge with half the chilled filling. Top with another cake layer and the remaining filling mixture. Finish with the last cake layer. Frost the sides and top of the cake with the fudge frosting forming swirls on the top with a knife. Refrigerate, but bring to room temperature 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] Clam Sauce
Clam Sauce 3 (6 1/2-ounce) cans minced clams, undrained 1 tablespoon olive oil 2 garlic cloves, minced 1 1/3 cups chopped tomato 2 tablespoons minced fresh parsley 1 teaspoon crushed red pepper 1/2 cup dry white wine 4 cups hot cooked fettuccine (about 8 ounces uncooked pasta) 2 tablespoons chopped fresh basil Drain clams in a colander over a bowl, reserving liquid. Heat oil in a large nonstick skillet over medium heat. Add garlic; cook 30 seconds, stirring constantly. Add tomato, parsley, and pepper; cook 1 minute. Add wine; cook 30 seconds. Add reserved clam liquid and pasta, tossing to coat; cook 3 minutes or until liquid almost evaporates, stirring frequently. Stir in clams and basil. Serve immediately. Yield: 4 servings. 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] Orange Pralines
Orange Pralines 2 cups granulated sugar 3/4 cup half-and-half 1/4 teaspoon salt 2 1/2 tablespoons light Karo syrup Juice and grated rind of 1 orange 4 tablespoons butter 2 teaspoons vanilla extract Few drops orange food coloring (optional) 2 cups chopped pecans Place sugar, half-and-half, salt and Karo syrup in saucepan and stir constantly until mixture boils. Add orange juice slowly and continue cooking until mixture reaches soft ball stage (240 degrees F on candy thermometer). Add orange rind and cook until it again reaches 240 degrees F. Add butter, vanilla extract and food coloring. Cool. Beat until mixture holds its shape. Add pecans. Drop on wax paper. Store in tin or plastic container. Makes about 1 1/4 pounds. 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] Pralines, #1
Pralines, #1 2 cups brown sugar 1 cup granulated sugar 1/8 teaspoon baking soda 2 tablespoons light corn syrup 3/4 (14 ounce) can sweetened condensed milk 1/2 cup water 12 large marshmallows 1 quart pecan halves In a saucepan combine all ingredients except marshmallows and pecans. Cook until a small amount of the mixture forms a soft ball when dropped into cold water. Stir to prevent burning. Add marshmallows and stir until melted. Remove from heat and add pecans. Beat until mixture loses some of its gloss. Place wax paper over cloth and drop pralines by spoonfuls on the paper. Makes 3 dozen. 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] CHICKEN PAPRIKASH WITH DUMPLINGS
CHICKEN PAPRIKA'S WITH DUMPLINGS SOUP: 2 tbsp. vegetable oil 1 lg. onion, chopped 2 lbs. boneless chicken breast, cut into bite-sized pieces 1 tbsp. paprika 1 tbsp. Lawry's seasoned salt 1 tbsp. poultry seasoning 2 qts. hot water 2 c. sour cream, at room temperature is best DUMPLINGS: 3 eggs 2 c. flour 1 lg. pot boiling salted water Cooked noodles or bowl ties may be used if preferred SOUP: In large soup pot, saute onions and chicken in oil until chicken is just white. Add paprika, seasoned salt, and poultry seasoning; toss to coat chicken thoroughly. Add 2 quarts hot water. Bring to a boil. Lower heat and simmer, colored, 20 minutes. Pour sour cream into medium bowl and stir to loosen. Add 1/4 cup of the broth from the pot and mix well. Add 1/4 cup of broth at a time, mixing well each time, until sour cream mixture is warm. Add mixture back to pot and stir well. Add cooked dumplings, or cooked noodles or bow ties if preferred. DUMPLINGS: Beat eggs in medium bowl. Add flour gradually until mixture is holding together and just slightly sticky. With floured hands, pinch off pieces about the size of a peanut shell, give each piece a slight twist and pull, and drop one-by-one into rapidly boiling salted water. Cover and simmer on low for 20 minutes. Drain and add to soup. Let dumplings sit in soup at least 10 minutes 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] Pralines, #2
Pralines, #2 Pralines, were named for the French diplomat Cesar du Plessis-Praslin, later Duc de Choiseul. 2 1/2 cups granulated sugar, divided 1 cup light cream 1 tablespoon butter 2 cups pecans, halves In a heavy iron pan, combine 2 cups of the sugar with the cream and butter, and bring to a boil over medium heat. In a separate heavy pan, melt the remaining sugar and cook it until it is caramel-colored. Add the cream, butter and sugar syrup to the caramel mixture. Add pecan halves, and cook the mixture to the soft-ball stage - 235 degrees F on a candy thermometer. Remove the pan from the heat and beat the mixture until it thickens. Drop spoonfuls of the mixture onto wax paper to form pralines about 2 to 3 inches in diameter. Let the pralines harden. 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] Sweet Potato Pralines
Sweet Potato Pralines 2 cups granulated sugar 1/2 cup evaporated milk 1/2 cup cooked, mashed yams 1 cup pecans 1/4 cup butter 1/2 teaspoon vanilla extract Place sugar and milk in a heavy 2-quart saucepan and bring to a boil. Add yams. Cook until mixture reaches 235 degrees F (soft-ball stage). Remove from heat and add pecans, butter and vanilla extract. Let cool. Beat and pour into a buttered 8-inch square dish. Allow to completely harden. Cut and serve. Yields 20 pieces. 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] White or Pink Pralines
White or Pink Pralines These dainty white or pink pralines are peculiar to Creole confections and are much sought after by visitors to New Orleans. 2 cups granulated sugar 1/4 cup water 4 cups freshly-grated coconut 1/2 teaspoon red food coloring (optional) Use a copper or other heavy saucepan. Put sugar into the saucepan with the water and let it boil well. When it begins to form a syrup, remove it from the heat and stir in the grated coconut. Mix thoroughly and return the pan to the heat. Be careful to stir the mixture constantly from the time you add the coconut. Cook it for 2 to 3 minutes; it will begin to bubble and should have reached the thread stage on a candy thermometer. This will be sufficient cooking if you wish the pralines to be light and flaky. Add the coloring, if using, just before taking the mixture from the heat. Have ready a wet marble slab or buttered platter. Take a kitchen spoon and use it to drop spoonfuls of the mixture onto the slab or platter, spreading them out with a fork until they form neat round cakes about 1/4 inch thick and 4 or 5 inches in diameter. Let them dry, then take a knife and gently raise them from the slab or dish. 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] Cut-Out Candy
Cut-Out Candy 2 pouches Fruit Pectin 1/2 teaspoon baking soda 2 cups sugar, measured into separate bowl 1-1/3 cups light corn syrup 1 envelope Kool-Aid Unsweetened Soft Drink Mix, any flavor Additional sugar for rolling Butter or spray a 13x9-inch baking pan with cooking spray; set aside. Stir fruit pectin, 2 Tbsp. water and baking soda in 4-quart saucepan. (Mixture will foam slightly.) Cook on high heat, stirring constantly, until foam has thinned. Remove from heat; stir in 2 cups sugar, corn syrup and soft drink mix. Stirring constantly, bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat and boil 3 minutes. Remove from heat; stir mixture until bubbles have thinned. Pour immediately into prepared pan. Let stand at room temperature until mixture is cool and firm, about 3 hours. Loosen edges with point of sharp knife. Invert pan onto wax paper which has been sprinkled with about 2 tablespoons sugar. Sprinkle an additional 2 tablespoons sugar over top of candy. Cut into 1-inch squares or decorative shapes with small cookie cutters. Roll candy pieces to coat in sugar, shaking off excess. Let stand overnight, uncovered, at room temperature before packing or storing. Makes 24 servings, 4 pieces each. 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] Candy Corn
Candy Corn 1 cup granulated sugar 2/3 cup white corn syrup 1/3 cup butter 1 teaspoon vanilla extract 2 1/2 cups confectioners' sugar 1/4 teaspoon salt 1/3 cup powdered milk Food coloring (optional) Combine sugar, butter, and corn syrup in pan and bring to a boil, stirring constantly. Turn heat low and boil 5 minutes. Stir occasionally. Remove from heat and add vanilla extract. In a separate dish, combine confectioners' sugar, salt, and powdered milk. Add all at once to the mixture in the pan. Add food coloring if desired. Stir until cool enough to handle. Shape into creative pieces. 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: Friends
Thanks, Sherri. This is nice. How are you doing? I had a bad Holiday weekend, I guess, because I missed Frank so much. I'm looking at some new places to live. It is hard to live here. Marilyn - Original Message - From: Sherri Crum sssmile...@gmail.com To: RecipesAndMore@googlegroups.com Sent: Monday, July 06, 2009 4:38 PM Subject: [RecipesAndMore] Friends Thought for 6/6/09 FRIENDS Friends are special people who accept the way we are. They stand by you in trouble or when you’re swinging on a star. Your relatives and family are yours because of birth, But friends you pick and choose because they’re folks of special worth. As we go through life we realize our friends become more dear, We consider them our blessings each time we add a year. Regina Racke --~--~-~--~~~---~--~~ 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 Pineapple Stuffing
Baked Pineapple Stuffing 1 Can crushed pineapple - (20 oz), undrained 1/4 Cup evaporated milk 1 Cup packaged cornbread stuffing crumbs 1/2 Cup sugar - (to 3/4 cup) 1/4 Cup melted butter or margarine 3 eggs, beaten Lightly grease the bottom and sides of a 3 1/2-quart Crockpot (you may use a baking dish that fits in a larger Crockpot). Combine all ingredients; pour into the Crockpot. Cover and cook on HIGH 2 1/2 to 3 hours. Good with baked ham. This recipe yields 4 to 6 servings. (From Annie's Kitchen) --~--~-~--~~~---~--~~ 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 PAPRIKASH WITH NOODLES
CHICKEN PAPRIKA'S WITH NOODLES PAPRIKA'S: 2 lg. onions 3 lbs. cut up chicken 2 tsp. Hungarian paprika 1/4 tsp. red pepper 1 c. tomatoes 1/2 c. sour cream 2 tsp. flour 1/2 c. water NOODLES: 1 1/2 c. flour 1 egg 1/2 tsp. salt 1/8 + 1/2 c. water PAPRIKA'S: Lightly brown onions. Add paprika, stirring hurriedly. Add red pepper and tomatoes. Add salted chicken. Simmer 1 1/2 hours. Take out chicken and thicken gravy with 2 teaspoon flour, sour cream and water. Don't allow to boil or sour cream curdles. Instead of simmering I put in 325 degree oven, covered in a roasting pan. Cook until tender, 1 to 1 1/2 hours. NOODLES: Combine salt and flour. Beat egg and add to flour and salt. Beat hard. In little pieces put in boiling water (salt water) 2 minutes. Strain and blanche in cold water. (Can make ahead and reheat in microwave.) Serves 3. 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] Date Nut Roll
Date Nut Roll 1 cup milk 2 cups granulated sugar 1 tablespoon butter or margarine 1 1/2 cups chopped, pitted dates 1 cup chopped pecans 1 teaspoon vanilla extract Cook milk, sugar and butter over medium heat until it forms a soft ball when dropped into a cup of cold water, about 234 degrees F. Add dates, nuts and vanilla extract. Beat with a wooden spoon until creamy. Put a clean cup towel on the counter or butter a sheet of wax paper. When the candy is cool enough to handle, roll the mixture into the towel or wax paper in a log shape. Refrigerate overnight and slice when chilled. 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] Refreshing Thoughts
Refreshing Thoughts What is the quality of your intent? --- Marshall, Thurgood (intentions) --~--~-~--~~~---~--~~ 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] COMMANDER'S GROUND BEEF AND THREE BEAN CASSEROLE
COMMANDER'S GROUND BEEF AND THREE BEAN CASSEROLE 1 pound ground beef 1/2 pound bacon, diced 1 onion, diced 1/2 cup ketchup 1 teaspoon mustard 1/2 teaspoon salt 1/4 teaspoon pepper 3/4 cup brown sugar 2 teaspoons vinegar 1 (15 ounces) can pork and beans 1 (15 ounces) can lima beans 1 (15 ounces) can kidney beans Brown hamburger, bacon and onion and drain the fat off. Add the rest of the ingredients and bake for 40 to 45 minutes at 350 degrees. A Great Meal Idea! 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] AIRTIGHT CREAM OF SWEET POTATO SOUP
AIRTIGHT CREAM OF SWEET POTATO SOUP 3 sweet potatoes, peeled, sliced 2 cups chicken broth 1 teaspoon sugar 1/8 teaspoon ground cloves 1/8 teaspoon nutmeg Salt, to taste 1 1/2 cups light cream, half-and-half, or milk Put sweet potatoes and broth in crock pot. Cover and cook on high 2 to 3 hours or until potatoes are tender. Force potatoes and liquid through food mill or puree in blender or food processor. Put back in cooker with remaining ingredients. Cover and cook on high 1 to 2 hours. Serve hot or chilled with a dollop of sour cream if desired. 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] QUICK HAM SALAD
QUICK HAM SALAD 1 cup cooked cubed ham 4 hard-cooked eggs, chopped 1/2 cup diced celery 1/2 cup diced cucumber pickles Mayonnaise to taste Lettuce Combine ham, eggs, celery, pickles and mayonnaise. Serve in lettuce cups. Garnish with paprika. --~--~-~--~~~---~--~~ 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 Pralines
Easy Pralines 1 small box regular butterscotch pudding 1 cup granulated sugar 1/2 cup brown sugar 1/2 cup evaporated milk 1 tablespoon vegetable oil 1 cup broken pecans Mix pudding, sugar, milk and oil in a saucepan. Bring to a boil. Boil slowly for 10 minutes to bring the mixture to the soft-ball stage. Beat until mixture slightly thickens. Add pecans. Drop by spoon onto wax paper. Let cool about 30 minutes. 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] Dr Pepper Pralines
Dr Pepper Pralines 1 cup granulated sugar 1 cup dark brown sugar 1 cup Dr Pepper 4 large marshmallows 2 to 3 cups pecan or walnut halves In heavy saucepan mix together sugars and Dr Pepper. Cook over low heat. stirring constantly until all sugar is dissolved, then cook stirring occasionally until soft ball stage (238 degrees F) is reached. Remove from heat, add marshmallows and nut meats together. Beat hard for 1 to 2 minutes until mixture starts to cream. Drop on wax paper in small balls, about 1 tablespoon at a time. They should flatten out around the edges leaving mound of nut meats in the center. 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] Louisiana Caramel Pralines
Louisiana Caramel Pralines 2 cups granulated sugar 1 cup evaporated milk 1 cup granulated sugar 2 teaspoons vanilla extract 2 1/2 cups chopped pecans, toasted 2 tablespoons butter Place 2 cups sugar and milk in a large saucepan. Cook slowly, stirring often. At same time, put the 1 cup sugar in another saucepan on low heat; stir until melted. Pour slowly into the milk and sugar that should be ready to boil; stir while adding. Cook slowly until a firm ball will form when dropped into cold water (238 degrees F on a candy thermometer). Set off the heat. Add vanilla extract, pecans and butter. Beat or stir until this begins to thicken. Drop by spoonfuls on wax paper. They should set up immediately. 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] Mexican Soft Pralines (Dulces con Nueces)
Mexican Soft Pralines (Dulces con Nueces) Pecans are a large crop both in Arizona and New Mexico. 1 cup brown sugar 4 tablespoons butter 1 cup half-and-half 2 tablespoons light corn syrup 2 tablespoons dark rum 1 cup pecans, chopped Butter a cookie sheet. Place all ingredients in a small stainless steel pan and bring to a simmer over medium heat, stirring frequently to prevent burning. Cook gently until the mixture thickens enough so that a spoonful dropped on the buttered sheet holds together, about 30 to 40 minutes. Using a large spoon, drop mounds of the candy on the sheet and allow to cool. If the candy does not harden sufficiently, refrigerate it for 2 hours. Makes 8 pralines. --~--~-~--~~~---~--~~ 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] Nilla Pralines
Nilla Pralines 24 NILLA Wafers 1 cup granulated sugar 1 cup firmly packed light brown sugar 2/3 cup whipping cream 1/4 cup water 2 tablespoons margarine or butter 1 cup PLANTERS Pecans, chopped 2 teaspoons vanilla extract Cover 2 cookie sheets with wax paper; place 12 wafers 2-inches apart on each sheet. Heat sugar, brown sugar, cream and water in 3-quart saucepan on medium heat, stirring constantly until sugar dissolves. Cook without stirring until temperature reaches 235 degrees F (soft ball stage). Add margarine; do not stir. Cool mixture to 150 degrees F, about 30 minutes. Add pecans and vanilla extract to cooled sugar mixture. With wooden spoon, beat 2 to 3 minutes until candy begins to thicken, but is still glossy. Quickly pour 1 tablespoonful praline mixture over each wafer. (If mixture becomes stiff, stir in a few drops water.) Cool pralines completely until firm; peel from wax paper. Store in airtight container. Makes 2 dozen. --~--~-~--~~~---~--~~ 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 LEMON CAKE
EASY LEMON CAKE 1 pkg. lemon flavored gelatin 1 c. hot water 1 pkg. yellow cake mix 3/4 c. cooking oil 4 eggs 1 tsp. lemon juice or extract Mix together gelatin and water; let cool. Mix cake mix and oil; beat the eggs, one at a time, until smooth. Add lemon juice and gelatin. Pour in 9 x 13 inch pan. Bake 35 minutes in moderate oven and punch holes in top of cake. Glaze immediately with glaze. GLAZE: 2 c. powdered sugar Juice of 2 lemons. 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] Refreshing Thoughts
Refreshing Thoughts What is the cheapest to you now is likely to be the dearest to you in the end. --- Ruskin, John (quality) --~--~-~--~~~---~--~~ 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] GOODY CAKE
GOODY CAKE 1 packet yellow cake mix 1 cup nuts 1 stick butter/margarine 1 packet powdered sugar (1 pound box) 1 packet cream cheese Mix together cake mix, nuts and butter. Press into 13x9 pan to form bottom layer. Mix together powdered sugar and cream cheese. Blend thoroughly. Spread over the top of bottom layer. Bake at 350 degrees for 40 to 45 minutes, until golden brown. Cool and cut into small squares. Nuts can be omitted if you prefer. Crowd Pleaser --~--~-~--~~~---~--~~ 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] CHOCOLATE MERINGUE CAKE
CHOCOLATE MERINGUE CAKE 10 ounces semi-sweet chocolate 4 ounces unsalted butter 1 cup sugar 8 large eggs; separated Dash salt Preheat oven to 300 degrees. Generously butter an 8 inch spring form and line the bottom with a circle of buttered wax paper. Melt chocolate and butter together and stir until smooth. Lightly whisk egg yolks, and gradually add chocolate mixture, mixing until blended. Add sugar, stirring once again until smooth. In another bowl, beat egg whites and salt until stiff. Fold a quarter of the egg whites into the chocolate mixture to lighten it, and then fold in the remainder. Turn batter into the pan, smooth the top slightly and bake for one and one half hours. Let cake stand at room temperature until cool, then gently remove sides of spring form and invert onto serving plate or paper lined cookie sheet if freezing. To serve, sprinkle with powdered sugar or frost with jelly and/or whipped cream, or light chocolate glaze. The cake will fall after removal from the oven. If you glaze it, do it on the bottom, which will be perfect when inverted. 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] DISNEY WORLD VANILLA FUDGE
DISNEY WORLD VANILLA FUDGE 1 1/2 c. butter 1 (13 oz.) can Pet milk 1 lb. brown sugar 2 c. granulated sugar 1/8 tsp. salt 1 lb. confectioners' sugar 1 tsp. vanilla Combine butter with milk and brown sugar in 6 quart heavy saucepan; heat over medium heat. Add salt and bring to a boil. Keep gentle boil and constantly stir to avoid scorching until you reach the softball stage (when small amount dropped from spoon in cold water forms a soft ball). Take off heat. Cool 20 minutes, then beat in confectioners' sugar and vanilla with an electric mixer beat until thick. Spread in 2 buttered 9 inch loaf pans. Chill several hours. 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: Alberta ... Lora
Hi Lora, Alberta is the best. She is so kind and always cares about other people. Just stay in bed all day, with the cover over your head, and maybe nothing else will go wrong. I'm just teasing you, but I wish you a happy day. Marilyn - Original Message - From: Lora Leggett kc8...@comcast.net To: RecipesAndMore@googlegroups.com Sent: Saturday, July 04, 2009 12:18 AM Subject: [RecipesAndMore] Re: Alberta ... Lora I know what you mean and we can start writing off list if you would like. This weekend is not very good because so many things are just crazy around here. We lost Sam on Thursday, my brother has been in the hospital since Wednesday, and this past day, Friday, my son and husband spent over 8 hours tearing and rebuilding the computer system in here because the table started to collapse in the middle. That was scary. I hope this coming day besides being a holiday is a quiet and very unexciting day where nothing major will happen. But I look forward to corresponding with you. Lora - Original Message - From: Alberta Hall amah...@frontiernet.net To: RecipesAndMore@googlegroups.com Sent: Friday, July 03, 2009 2:51 PM Subject: [RecipesAndMore] Re: Alberta ... Lora This school has lack of communication big time. They I think care but nobody knows what anyone else is doing. Lady is a nice dog but I think a lot is shoved under the rug if you know what I mean. I thought that with Ivy. Don't want to take up list space with my opinions and complaining but if you want to hear more we can do it off list sometime. --~--~-~--~~~---~--~~ 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] PROOF READING IS A DYING ART!
Proof reading is a dying art, wouldn't you say? Man Kills Self Before Shooting Wife and Daughter This one I caught in the SGV Tribune the other day and called the Editorial Room and asked who wrote this. It took two or three readings before the editor realized that what he was reading was impossible!!! They put in a correction the next day. -- I just couldn't help but sending this along. Too funny. Something Went Wrong in Jet Crash, Expert Says No crap, really? Ya think? Police Begin Campaign to Run Down Jaywalkers Now that's taking things a bit far! --- Panda Mating Fails; Veterinarian Takes Over What a guy! --- Miners Refuse to Work after Death No-good-for-nothing' lazy so-and-so's! -- Juvenile Court to Try Shooting Defendant See if that works any better than a fair trial! -- War Dims Hope for Peace I can see where it might have that effect! If Strike Isn't Settled Quickly, It May Last Awhile Ya think?! --- Cold Wave Linked to Temperatures Who would have thought! Enfield (London) Couple Slain; Police Suspect Homicide They may be on to something! Red Tape Holds Up New Bridges You mean there's something stronger than duct tape? -- Man Struck By Lightning: Faces Battery Charge He probably IS the battery charge! -- New Study of Obesity Looks for Larger Test Group Weren't they fat enough?! --- Astronaut Takes Blame for Gas in Spacecraft That's what he gets for eating those beans! - Kids Make Nutritious Snacks Do they taste like chicken? Local High School Dropouts Cut in Half Chainsaw Massacre all over again! *** Hospitals are Sued by 7 Foot Doctors Boy, are they tall! *** And the winner is Typhoon Rips Through Cemetery; Hundreds Dead Did I read that right? *** Now that you've smiled at least once, it's your turn to spread the stupidity and send this to someone you want to bring a smile to (maybe even a chuckle). We all need a good laugh, at least once a day! --~--~-~--~~~---~--~~ 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] CHERYL'S OHIO BAKED BEANS
CHERYL'S OHIO BAKED BEANS 1 lb. ground beef, browned with onion 1 (15 1/2 oz.) can drained butter beans 2 (28 1/2 oz.) cans pork and beans 1 can drained kidney beans 1/2 c. brown sugar (to taste) 1 tbsp. vinegar 1 tbsp. wet mustard Bake in crock pot 3 hours or oven 1 hour at 350 degrees. 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] JEFF'S OHIO CHILI
JEFF'S OHIO CHILI 1 qt. water 2 lb. lean hamburger 1 tsp. cinnamon 1 tsp. cumin 1 tsp. Worcestershire sauce 1 tsp. black pepper 2 lg. onions 1 toe garlic 2 tbsp. chili powder 1/2 tsp. red pepper 1 1/2 tsp. ground allspice 1 (6 oz.) can tomato paste 1 1/2 tbsp. cider vinegar 3 lg. whole bay leaves Crumble hamburger (raw) into water. Add all ingredients. Bring to a boil, then let simmer 3 hours. Remove garlic toe and bay leaves. Serve over spaghetti or hot dogs. 2 way over spaghetti, 3 way add cheese, 4 way add onions, 5 way add kidney beans. 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] OHIO CHICKEN SUPREME
OHIO CHICKEN SUPREME 1 pkg. corn meal stuffing 1 can cream of chicken soup 1 c. sour cream 1/3 c. onion, chopped (optional) 3-4 c. cooked chicken or turkey, diced 1 stick butter, melted 1 3/4 c. chicken broth Mix dry stuffing and butter. Place half of mixture in bottom of 9x13 inch pan. Combine chicken, sour cream, soup and onion in bowl. Spread over dressing in pan. Spread remaining half of dressing on top of chicken mixture. Pour broth over top. Cover and bake at 350 degrees for 30 minutes. Remove cover and bake additional 15 minutes or until browned. 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] CHICKEN OHIO
CHICKEN OHIO 2 lb. chicken cutlets or 3 lb. pieces 1 tsp. paprika 1 tsp. celery salt 1 tsp. curry 1 tsp. oregano 1 1/2 tsp. salt Pepper 1/4 c. melted butter 1/2 c. sliced almonds 1 1/2 c. heavy cream 1/2 c. sour cream Melt butter, add spices. Spread on chicken. Add nuts, pour cream around chicken. Bake uncovered at 350 degrees for 1/2 hour. Mix in sour cream and serve. 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] EASY LASAGNA A LA OHIO
EASY LASAGNA A LA OHIO 1 to 2 lb. ground beef 1 med. onion, chopped (optional) 1 sm. can tomato paste 1 lg. can tomato sauce 1 sauce can of water 1 pkg. spaghetti mix 1 lb. carton cottage cheese 2 (8 oz.) pkg. cream cheese 1 pkg. lasagna noodles Saute ground beef and onion in skillet until meat is brown. Pour off fat. Add tomato paste, tomato sauce, water and spaghetti mix; mix well to combine sauce. In small mixing bowl, stir together cottage cheese and cream cheese, set aside. Prepare noodles according to package directions, drain. Layer a small amount of sauce in bottom of large baking dish, add 1/3 of noodles, 1/3 of sauce and 1/3 of cheese mixture. Repeat layers twice ending with noodles and cheese. Bake at 350 degrees for 20 minutes until bubbly. 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 -~--~~~~--~~--~--~---
