Professional Documents
Culture Documents
2007 V 1.6
TDK recipe
Take 10 or more cat lovers and stir gently with cute photos of kittens
Add a few comments, positive or negative. (Don’t worry about negative comments…they will rise to
the surface and can be skimmed off later.)
Add a dash of humor.
Add a pile of empathy.
Skim off any negative comments that have risen to the surface
—cheese cloth works well for this.
If desired, fold in a few recipes, some interesting links, a story or two
and some poetry, to sweeten the pot.
Add some kindness to taste….
Let simmer….
Enjoy…(serves thousands!)
1
TABLE OF CONTENTS
BREADS BREAKFAST
QuickTimeª and a
TIFF (LZW) decompressor
are needed to see this picture.
QuickTimeª and a
TIFF (LZW) decompressor
are needed to see this picture.
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BREADS
Red Lobster Cheddar Cheese Biscuits
2-1/2 cups Bisquick Baking Mix
1 cup finely grated Cheddar Cheese
3/4 cup whole Milk
2 Tbsp. Butter, melted
1/8 tsp. Garlic Powder
Brush on Top
1/4 cup Butter, melted
1/2 tsp. Garlic Powder
1/2 tsp. dried Parsley Flakes
dash Salt
Irish-Style Scones
This is not directly from Ireland, but I am 100% Irish and have a cookbook with all Irish recipes in it,
so here is one that is YUMMY…..
Ingredients
3 eggs
1/2 C. Heavy Cream
1 1/2 tsp. vanilla
2 C. all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/4 C. cold butter
3
1/4 C. finely chopped pitted dates
1/4 C. golden raisins or currents
1 tsp. water
6 TBSP. orange marmalade
6 TBSP. softly whipped cream or creme fraiche
Preheat oven to 375 F. Lightly grease baking sheet. Beat 2 eggs with cream and vanilla; set aside.
Combine flour, baking powder and salt in medium bowl. Cut in butter with pastry blender or two
knives until mixture resembles course crumbs. Stir in dates and raisins. Add cream mixture; mix just
until dry ingredients are moistened.
With floured hands, knead dough four times on lightly floured surface.
Place dough on prepared baking sheet; pat into 8-inch circle. With sharp wet knife, gently score dough
into 6 wedges, cutting 3/4 of the way into dough. Beat remaining egg with water; brush lightly over
dough.
Bake 18-20 min. our until golden brown. Cool 5 min. on wire rack. Cut into wedges. Serve warm with
marmalade and whipped cream. Makes 6 scones
Ref: Publications International, Ltd., “Irish Cooking” pg.28
*Kathy in VA
2007-03-07 20:54:43
Ingredients:
3 cups all-purpose flour
1 tablespoon baking powder
1/3 cup white sugar
1 teaspoon salt
1 teaspoon baking soda
1 egg, lightly beaten
2 cups buttermilk
1 cup raisins (optional)
2 tablespoons caraway seeds (optional)
Instructions:
Preheat oven to 325°F. Grease a 9-by-5-inch loaf pan.
Combine flour, baking powder, sugar, salt, and baking soda. In a separate bowl, blend egg and
buttermilk together, then add to the flour mixture. Mix just until moistened. Stir in raisins, if desired.
Pour into prepared pan. Sprinkle with caraway seeds, if desired.
Bake for 65 to 70 minutes, or until a toothpick inserted in the bread comes out clean. Cool on a wire
rack. Wrap in foil for several hours, or overnight, for best flavor.
*Dee from Tampa
2007-03-07 16:43:48
Beer Bread
Make only as much as you can eat in one sitting, though, because it does not keep well.
4 cups Bisquick ( I find the “regular” works better than the “light” version)
4
3 Tablespoons sugar or Splenda
12 oz. beer (I prefer dark beer for this recipe. Shiner Bock is best).
Preheat oven to 350 degrees. Combine all ingredients, and stir until completely moist. Allow to rise for
10 minutes. During this time, grease either a loaf pan or (even better) a muffin tin. After rising, put
batter into prepared pan (note: batter will be sticky!)
Bake in 350 degree oven for 20 minutes (muffins) or 1 hr. (loaf). Enjoy hot with butter and your
favorite jelly.
*Ginny in Cat Spring
2007-03-26 17:33:08
Topping
6 tablespoons butter
10 tablespoons dark brown sugar
3 tablespoons milk
1 cup chopped pecans (or more, toasted)
Batter
1 cup butter
1 1/2 cups sugar
2 eggs
4 very ripe bananas, mashed (or 1 3/4 c, the bananas have to be so ripe that they’re nearly black!)
1 teaspoon pure vanilla extract (I add 1 tblsp)
4 tablespoons buttermilk
2 cups all-purpose flour
1 1/2 teaspoons baking soda (I also add 3/4 tsp baking powder)
1 teaspoon salt
To prepare Topping: Melt butter in saucepan; add sugar and milk; cook until syrupy (like honey);
remove from heat and add chopped pecans; pour over bread spreading to all the corners and place
under broiler until bubbly and brown.
Watch closely (this takes around 1 minute- maybe even less!)
*Dee from Tampa
2007-05-20 18:33:15
5
BREAKFAST
Pancakes
2 cups self-rising flour*
2 Tbsp. sugar
1 egg
2 cups milk
2 Tbsp. oil or melted butter
Mix flour and sugar in mixing bowl; stir together.
Beat egg, add milk and oil. Make a well in dry ingredients; add milk mixture and stir until just smooth.
Pour batter onto heated griddle. Makes 12 to 16 small or 10 to 12 large.
2 Tbsp. batter= 1 small pancake
1/4 cup= 1 large pancake
*If you don’t have self-rising flour you can use:
2 cups reg. flour
4 tsp. baking powder
1 tsp. salt
My mom used to use this recipe. I got it from her, years ago. I started collecting recipes of things I
liked to eat when I got engaged. Dee would’ve probably posted hers for you but she doesn’t have
access to a computer on the weekends. If you like skillet cornbread and homemade biscuits. I have a
recipe for them, too.
*Renee in Arkansas
2007-02-19 03:49:27
I forgot to mention that if anyone on this site eats bacon that I used to use a recipe I saw on a TV
cooking show that is wonderful!
Place the bacon on a broiler pan, sprinkle a healthy dose of brown sugar (light or dark) over each slice
and sprinkle cracked black pepper (NOT ground pepper) over each slice. Bake in a 350 degree oven
until your desired level of crispness. The sweetness of the sugar combined with the bite of the pepper is
divine!
*Dee from Tampa
2007-02-19 17:54:39
I used to do a variation on Dee’s recipe when I owned a B&B (before gas prices went through the
roof). I made a paste of brown sugar and yellow mustard (prepared, not dry) and brushed it on the
bacon before baking. mmm-MMM! One thing, though–don’t stack the bacon to cool–they will stick
together tighter than Super Glue!
*Ginny in Cat Spring
2007-02-19 20:40:42
Monkey Bread
2cans large Pillsbury biscuits
1/2 c. sugar
1/2 tsp cinnamon
3/4 c. butter
1 c. brown sugar
Mix sugar and cinnamon, cut biscuits into 4ths, cover with cinnamon and sugar mix
grease pan and put in coated biscuits (I use a Bundt pan)
melt butter and brown sugar, pour mix over biscuits
bake 375 for 35 min
cool 10 min and invert
*MerD in CO
Milk Glaze
1. Preheat oven to 350 degrees. Butter a 9-inch tube pan; set aside. In a medium bowl, sift together
flour, baking powder, baking soda, and salt; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar, eggs, and
vanilla on medium speed until light and fluffy, 2 to 3 minutes. Add the flour mixture in three parts,
alternating with the sour cream and beginning and ending with the flour. Beat until just combined,
scraping down the sides of the bowl as needed.
3. Spoon about half the batter into the prepared pan. Arrange the cherries in a single layer on top of the
batter; avoid placing any cherries against the pan’s edge, as they may stick or burn if not fully encased
in batter. Top with the remaining batter, making sure it is evenly distributed, and smooth with an offset
spatula. Sprinkle streusel evenly over the top of the batter.
4. Bake until cake is golden brown and springs back when touched, 40 to 45 minutes. Transfer pan to a
wire rack set over a rimmed baking sheet lined with parchment paper, and let cake cool 10 to 15
minutes. Invert cake onto rack, then re-invert (so streusel side is up), and let cool completely. Spoon
glaze over the cake, letting it drip down sides. Let cake sit until glaze is set, about 5 minutes, before
serving. Cake can be kept at room temperature, wrapped well in plastic, for up to 4 days.
Streusel
Makes 4 cups
2 1/4 cups all-purpose flour
3/4 cup packed light-brown or confectioners’ sugar
2 1/4 teaspoons ground cinnamon
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1 teaspoon coarse salt
1 1/2 sticks (3/4 cup) unsalted butter, room temperature
In a medium bowl, combine flour, sugar, cinnamon, and salt; cut in butter using a pastry blender, until
large, moist clumps form. Streusel can be refrigerated in an airtight container for up to 2 weeks.
Note: Recipe from “Martha Stewart’s Baking Handbook”
*Bumblebee in Pa
2007-02-19 15:37:39
Heat oven to 350 degrees. Spray tube pan, 10 x 4 inches, or a 12 cup bundt cake pan, with cooking
spray( coat it well with cooking spray, but not dripping or it will stick on the bottom). Prepare by
beating cake mix, water, eggs and applesauce in a large bowl on low speed for 30 seconds, then on
medium speed for 2 minutes, scraping bowl occasionally. Pour half of the batter(about 2 cups) into
pan; sprinkle with half of the Streusel filling. Repeat with remaining batter and filling( make sure the
filling is covered with batter, when you finish adding the remaining portion or the filling will burn).
Bake until cake springs back when lightly touched near center, 45 to 50 minutes (sometimes I have to
bake it for 3 to 5 minutes longer). Cool 10 minutes. Invert on wire rack or heatproof serving plate.
Remove pan; cool cake completely before frosting.
Streusel filling
Mix 1/3 cup packed brown sugar, 1/3 cup chopped pecans and 1 teaspoon ground cinnamon.
(I mix up the Streusel filling before I start on the cake and set it aside until needed).
Drizzle Icing
1 cup confectioners sugar( powdered sugar)
1 tablespoon butter, melted
1 tablespoon milk- use more or less than 1 tbsp milk, depending on the consistency desired.
1/8 teaspoon vanilla extract
Stir all ingredients together until well blended. Spread on top of cake, allowing some to drizzle down
the sides.
*Renee in Arkansas
2007-05-14 16:46:49
Bacon-Spinach Quiche
(From Brendan Manor B&B, LaGrange, TX, and a couple of alterations by me)
9-10 1-ounce slices of Mozzarella cheese
9 eggs, beaten
3/4 c. plain, unsweetened yogurt
8 oz. frozen spinach, thawed and drained to remove moisture(squeeze the daylights out of it–otherwise
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you’ll wind up with soup)
1 Tbsp. chopped green onions
6 slices mesquite-smoked bacon, cooked crisp and crumbled (I have been known to cheat by using
good-quality pre-packaged bacon bits–they work just as well)
2 Tbsp. Colby-Jack and Cheddar cheese, shredded
Preheat oven to 375 degrees. Line a well-greased pie or quiche pan evenly with the Mozzarella cheese
to make the “crust” for the quiche. Place the pie pan on top of a foil-lined cookie sheet to catch any
drips that may occur during baking.
In a bowl, combine eggs with yogurt. Add onion, spinach, and any optional ingredients. Mix well and
pour into pan. Sprinkle with bacon and Colby-Jack/Cheddar cheeses.
Bake for 40 minutes at 375 degrees. Remove from heat and let stand at least 5 minutes before serving.
Cut into six slices. Serves 6
*Ginny in Cat Spring
2007-04-20 17:10:25
Ingredients
1/2 gallon peanut or vegetable oil for frying
1 10-pack cylinder canned biscuit dough
1 tablespoon ground cinnamon
1/4 cup sugar
Procedure
1. Pour the oil into a cast-iron Dutch oven or other deep, heavy-bottomed pot, until it reaches a depth
of at least 2 but not more than 3 inches. heat the oil over medium-high heat to 375°F. Extract the
biscuits from the can and pat the circles of dough out to 1 1/2 times their original diameter, or about
1/4 inch thick.
2. Cut out donut holes using a bottle cap or a shot glass. Slip the rings into the oil, working in two
batches. Do not crowd the pot. Cook for a minute or two per side, flipping the donuts with care to
prevent splatter. When light golden brown on both sides, use a slotted spoon to remove the donuts from
the pan to a wire rack and fry the holes. Using a metal slotted spoon or spatula keeps the holes moving,
as they can become weighted and difficult to flip. Drain the holes on a wire rack.
3. Mix the cinnamon and sugar together in a large brown paper bag and drop the donuts in one at a
time, shaking lightly to distribute evenly.
Black Pudding
1lt (3/4 pints) Blood (Pig, Lamb or Goose)
340g (12oz) Shredded Suet
300ml (1/2 pint) Milk
50g (2oz) Oatmeal
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3 Medium Onions, chopped
1 tbsp Salt
1/2 tsp Mixed Herbs
1/2 tsp Cayenne Pepper
Pinch Nutmeg
I’ve tasted this and Finnish Blood sausages. I hope I don’t have to do so ever again.
*miu
2007-07-24 18:16:25
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MAIN DISHES
Baked Macaroni and Cheese
1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup panko bread crumbs
Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep
it moving for about five minutes. Make sure it’s free of lumps.
Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg.
Stir in 3/4 of the cheese. Season with salt and pepper.
Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt the butter in a sauté pan and toss the bread crumbs to coat. Top the macaroni with the bread
crumbs.
Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
*Instinct
2007-02-17 14:53:16
2. You can also make it with cubed beef or lamb (lamb is the traditional version)
3. Shepherd’s Pie
1 Tbs unsalted butter
1 cup finely chopped sweet onion
1 1/2 lbs lean ground beef (could be lamb or 1/2 & 1/2)
1/2 cup dry red wine
1 can diced tomatoes
2 Tbs concentrated tomato paste (the kind in the tube)
1/2 small head roasted garlic, peeled & mashed
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4 oz shitake mushrooms, stemmed & thinly sliced
1 small zucchini, cut into 1/4″ dice
1/2 cup finely chopped Italian parsley
2 tsp marjoram, crushed
2 tsp Greek oregano, crushed
salt and freshly ground pepper to taste
Topping:
5 medium - large Yukon Gold potatoes, peeled, sliced & cooked
Enough milk or half and half to mash the potatoes to piping consistency
1/2 tsp freshly grated nutmeg
1/4 tsp each salt & freshly ground pepper
1 egg, beaten
1/2 cup grated Parmesan or shredded Gruyere cheese
In a large skillet over medium high heat, melt the butter and add the onion. Cook, stirring frequently,
until onion is soft and transparent, but not browned. Add the beef, breaking it up with a wooden spoon,
and cook 7 to 9 minutes, stirring often, until meat is just brown. Remove skillet from heat and carefully
drain off the fat.
Return the skillet to medium heat and add the wine, tomatoes and tomato paste and stir. Then stir in the
garlic, mushrooms, zucchini, parsley and seasonings. Bring the mixture to a boil, stirring constantly,
then reduce heat to very low and simmer for 5 to 7 minutes, or until mushrooms and zucchini are
tender, stirring occasionally.
Remove the skillet from the heat and drain off and discard any excess liquid. Transfer to a 3 to 4 quart
baking dish, spreading evenly.
To make topping, whip potatoes, milk or half & half, nutmeg, salt and pepper together until the
potatoes are light, fluffy and pipable. Fill a large pastry bag with a wide star tip and pipe the potatoes
over the filling in rosettes (or you can just spoon the potatoes over the filling, swirling it so that the
surface has texture). Lightly brush beaten egg over the potatoes and sprinkle the cheese evenly over the
dish.
Bake at 375 for 40 to 45 minutes, or until heated through, and the top is crispy and light golden brown.
Let stand 10 minutes before serving.
*Susan in OH (submitted by email) & Susan in OH 2007-02-19 16:36:59
Thinly slice 3 1/2 lemons. Juice the other half, then mix juice with the honey and combine with the
lemon slices in a large bowl and toss to coat. Heat a large non-stick skillet over high heat. Scoop the
sliced lemons from the bowl with a slotted spoon into the dry pan and brown. Remove the lemons from
the pan and reserve for later. Wipe out the pan.
Stir the flour together with 1/4 tsp salt and 1/4 tsp pepper. Put the flour mix in a zipper bag and coat 2
chicken breast halves at a time. Add 1 Tbs oil to the pan and heat medium hot. Brown the chicken on
both sides and remove from the pan.
Add the remaining oil to the pan and then add the onion, herbs, garlic and remaining salt and pepper.
Cook over medium heat, stirring frequently, until onion is well softened; about 5 minutes. Add honey-
lemon juice mixture, chicken stock and sherry and stir.
Return the chicken to the pan, cover and simmer for 10 minutes, or until just cooked through. Layer
the reserved lemon slices over the chicken and cook uncovered for an additional 3 to 5 minutes.
Sprinkle with feta and sliced olives and serve. I like to accompany it with orzo tossed with sun dried
tomatoes and toasted pine nuts and steamed spinach.
*Susan in OH (submitted by email)
Lasagna
Needed:
1 large rectangular turkey-roasting pan - one of those disposable ones is best for this, as they are deep
enough to hold all the ingredients.
1 Large box Lasagna noodles (these stay uncooked for now)
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1 medium onion (about 3 inches in diameter)
Whole garlic (two good sized cloves will be plenty)
6 eggs (I use grade a extra large or jumbo eggs)
Ricotta Cheese (Two large containers)
Six cups of Mozzarella Cheese – Shredded (Hold two cups aside for later)
Four cups of either grated or shredded Parmesan cheese
Two pounds Ground Beef or Turkey (I have never used turkey in my lasagna, but it should be ok)
Two Pounds of Italian Sausage - Mild or Hot either in links or loose (I prefer hot links) (I suppose you
could also substitute turkey sausage, but the Italian part of me thinks that this is sacrilege)
Two large jars of tomato sauce…32 oz jars (I use Ragu or Prego)
Preparation
Put the sausage in the freezer for about 30 minutes this causes the outside to freeze slightly making it
easier to cut up later on.
Peal and dice the onion. Set aside
Take the garlic cloves and crush with the flat of a knife. This helps remove the skin and releases the
oils better than just cutting it up…. Chop finely…just watch your fingers!
In a large frying pan melt three tablespoons of Butter or Margarine….
Put in the diced onion and the garlic…brown over medium heat until the garlic is browned and the
onions are limp and slightly caramelized. When done…set aside
Take the Sausage and cut it into ¾ inch wide chunks (if using links) (this where the slight freezing
helps) and cook it. Set aside.
(There are two ways to cook the sausage. One is by taking a large pot of boiling water and putting the
sausage chunks into it, the other is to fry the sausage bits. This is the way I do it.)
Brown the ground beef in a large fry pan ( I split mine into two batches since it is hard to get the entire
two pounds into a 10 inch pan properly). When browned, set aside
Combine the Ricotta Cheese and half the Parmesan Cheese and the eggs in a LARGE bowl
Take a large pot (mine is a five quart size pan) and pour in the tomato sauce. (I use Ragu or Prego) Add
the onion and garlic, also the browned ground beef and sausage. Heat over medium heat. Allow to
simmer for about 20 minutes.
Construction Phase:
Ladle a layer of tomato sauce into the bottom of the roasting pan try and get just sauce here, but if a
few chunks of sausage find their way into the pan at this stage do not despair. Just leave them alone.
On top of the sauce place the first layer of UNCOOKED* Lasagna noodles.
Now ladle in another layer of sauce.
Spoon in a layer of the cheese mix and sprinkle on a layer of Mozzarella cheese
Another layer of uncooked noodles
Repeat the above steps until all the ingredients have been used up except for the two cups of
Mozzarella. This goes on the very top of the mix….on top of a layer of sauce if possible
Cover with aluminum foil and bake according to the directions on the box of noodles. I add about 15 -
20 minutes because of the size of the batch. Remove the foil during the last 15 Minutes of cooking so
that the cheese topping can brown.
*Now, the noodles will cook quite nicely in the sauce. That’s why you can use them in their uncooked
form.
This makes about 12 large servings about 4 x 5 inches…it freezes well.
*Greycat ~ Dad to Stormy and Chessie
2007-02-17 15:34:05
It is really easy to make your own sauce. Get a bunch of Roma tomatoes, and puree in a blender with
water (add fresh basil and oregano in puree). To take it up a notch, puree your garlic and some onions.
Toa take it up another notch (secret ingredient) get fresh spinach (clean) and puree a nice big handful
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with your tomatoes (put the rest in your salad). It just adds something special to a lasagna or pasta dish.
I have had even the pickiest of eaters LOVE this.
*MerD
OK, since Greycat mentioned Lasagna here is my sauce that you can use with it
Basic Marinara
3 TBS olive oil
1/2 tsp Red Pepper Flakes
1/2 Vidalia or Spanish onion
2-3 Garlic cloves, minced
3 14 oz cans whole tomatoes
1 12 ounce can tomato puree
1/8 cup fresh basil
2 tsp. Thyme
Pinch of Sage
2 Bay Leaves
3 TBS sugar
2 TBS Salt
2 TBS course ground Black pepper
1/2 cup Red Wine (I like a Cabernet Sauvignon)
In a 2-3 quart pot heat the olive oil over medium heat and then add the onion, garlic and red pepper and
sauté until translucent.
Drain and crush the whole tomatoes and rinse out the seeds as best you can (they will make the sauce
bitter) and add to the pot with all the other ingredients except the wine
Bring to a low boil and then reduce heat and allow it to simmer for about an hour. Then add the wine
and simmer for about 15 minutes more and taste.
If the flavor needs to be adjusted, do it in small steps since all the flavors need time to come together.
You can double this up and freeze it for easy cooking later in the week or month.
Instinct
2007-02-17 16:57:07
*Oh and if you want a meat sauce, just brown about a pound of ground beef or Italian sausage and add
it in with the tomatoes
Meatballs
1/2 lb sweet sausage meat
1/2 lb ground round
1/2 lb ground sirloin
1/2 cup finely grated Parmesan
1 whole egg
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/2 cup seasoned garlic croutons, powdered, divided
Preheat the oven to 400 degrees F.
Take croutons and process them in a food processor until they are crumbs
In a large mixing bowl, combine all ingredients and 1/4 cup of the bread crumbs. Using your hands,
mix all ingredients until well incorporated. Use immediately or place in refrigerator for up to 24 hours.
Place the remaining 1/4 cup of bread crumbs into a small bowl. Using a scale, weigh meatballs into
19
1.5-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds, roll in
the bread crumbs and place the meatballs on a baking sheet covered with parchment paper.
Bake for 20 minutes or until golden and cooked through.
*Instinct
2007-06-07 15:16:17
Melt butter over medium heat and sauté garlic until tender. (If you want chicken, mushrooms or
shrimp in the sauce, sauté in garlic butter until done and then set aside)
Add flour to melted butter and stir until flour starts to brown. (A roux) May form a soft ball.
Add chicken broth and stir until smooth and all lumps are out. Simmer for 10 minutes.
Add cheese a little at a time until melted and simmer until well incorporated. Stir frequently
Add half and half and herbs.
Pour over cooked, hot pasta.
By changing the kind of cheese and herbs (or dropping the herbs) this can be a very versatile sauce. It
would make a great sauce for a white pizza as it is. Add more Parmesan and it would be great over an
open-faced Turkey and Bacon sandwich on toast. Use Cheddar and pour over broccoli or elbow
macaroni. (Even toast for a knock off of Welsh Rarebit) Use blue cheese and it would be good as a
topping for filets. The possibilities are endless. You could even substitute white wine for some of the
broth and come up with even more possibilities. It might even make a good fondue.
*ppearson in KY (submitted by email)
Spinach-Mushroom Lasagna
For even more mushroom flavor, add a few dry porcini mushrooms to the sauce.
9 lasagna noodles
2 tablespoons extra-virgin olive oil
1 lb. spinach, stems removed, chopped*
1 1/2 teaspoons salt
1 1/4 teaspoons freshly ground pepper
2 eggs
2 lb. ricotta cheese
1/4 cup (1 oz.) freshly grated Parmigiano-Reggiano cheese
2 cups sliced mushrooms
1 onion, finely chopped
2 garlic cloves, minced
1 lb. plum tomatoes, chopped
1/3 cup red wine
1 1/2 cups (6 oz.) shredded mozzarella cheese
1. Heat oven to 400°F. Grease 13×9-inch pan. Cook lasagna noodles according to package directions.
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2. Meanwhile, heat 1 tablespoon of the oil in large skillet over medium heat until hot. Add spinach;
cook 5 minutes. Stir in 1/4 teaspoon each of the salt and pepper. Set aside.
3. In medium bowl, combine eggs, ricotta and Parmigiano-Reggiano cheeses. Stir in 3/4 teaspoon of
the salt and 1/2 teaspoon of the pepper. Set aside.
4. Heat remaining 1 tablespoon oil in large saucepan over medium heat until hot. Add mushrooms,
onion and garlic; cook about 5 minutes or until onion is transparent.
5. Reduce heat to low. Add tomatoes, wine, remaining 1/2 teaspoon each of the salt and pepper; cook
10 minutes or until sauce is slightly thickened.
6. To assemble, arrange 3 cooked lasagna noodles over bottom of greased pan. Spoon and spread 1/3 of
ricotta mixture over noodles. Top with 1/3 each of the spinach, sauce and mozzarella. Repeat layers
twice. Cover pan with foil.
7. Bake 45 minutes or until hot and lightly browned. Let stand 10 minutes before serving.
TIP *Two (10-oz.) pkg. frozen spinach, thawed and squeezed dry, can be substituted for fresh spinach.
12 servings
PER SERVING: 270 calories, 13 g total fat (6.5 g saturated fat), 18 g protein, 20.5 g carbohydrate, 70
mg cholesterol, 600 mg sodium, 2 g fiber
*Dee from Tampa
2007-04-20 21:30:47
TO PREPARE:
Preheat oven to 350 degrees.
Wash tomatoes, remove tops and scrape out pulp. Salt cavity of tomatoes and turn upside down to
drain for 30 minutes.
In a saute pan over medium heat, cook onions in oil for 20 minutes or until softened. Add spinach to
onions and stir until heated through. Remove from heat and set aside.
In a mixing bowl, beat together ricotta cheese and egg yolks. Add parsley, mozzarella cheese,
Parmesan cheese and slivered almonds. Season with salt and pepper.
Stir in sauteed onion and spinach mixture and blend until all ingredients are well combined. Fill
tomatoes with mixture and place stuffed tomatoes in a shallow, greased baking dish.
Sprinkle tops of stuffing with additional Parmesan cheese and place in 350-degree oven.
Bake for 20 minutes or until tops are brown.
*Dee from Tampa
2007-02-07 19:32:23
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Arni Fournou
Greek Islands
Ingredients:
4 lbs Lamb (we recommend lamb shanks about 1lb each)
2 lbs sliced potatoes
1 cup chopped tomato
3 oz. chopped garlic
1 teaspoon salt
1 teaspoon pepper
1 cup lemon juice (fresh)
1 cup olive oil
1 teaspoon oregano
Directions:
Simply mix the above ingredients in a deep baking pan, fully coating the lamb in the marinade. Preheat
oven to 275-325° F (depending on the actual heat that a home oven produces).
Bake the lamb for 2 hours, turning the pieces over after the first hour.
Serve the lamb with the potatoes and use a bit of the remaining juices to pour over the dish.
*ppearson in KY (submitted by email)
Colcannon
Ingredients
2 lb. Yukon Gold potatoes, peeled and cut into 1-inch pieces
3/4 tsp salt
1/2 tsp pepper
1/2 cup plain yogurt
1/2 cup milk
3 Tbsp unsalted butter
3 oz Canadian bacon, finely diced (about 3/4 cup)
1 medium onion, chopped
4 cups cored, shredded and chopped leafy green cabbage, such as Savoy
1/2 tsp caraway seeds
2/3 cup water
Directions
Bring potatoes to a boil in a large saucepan, reduce heat and simmer for 20 minutes. Drain potatoes,
then mash with 1/2 salt, pepper, yogurt and milk.
Melt 1 Tbsp butter in a large, nonstick skillet over medium heat; add bacon and cook for 4 minutes.
Transfer bacon to a plate. Cook onion in remaining 2 Tbsp butter in saucepan for 6 minutes. Add
cabbage, water and 1/4 tsp salt; cook for 8 minutes. Stir in caraway seeds.
Preheat oven to 400°. Spoon half of mashed potatoes into a shallow 1-1/2 inch-quart dish, spreading
evenly. Top with cabbage mixture and remaining potatoes. Bake for about 20 minutes, until hot.
I’m certain our UK friends have more experience eating Colcannon than American’s, but an ex-
boyfriend from Glasgow, who had been in the US for 2 months when we met, turned me onto this dish.
It is great comfort food. And there are many variations, he used to use sausage rather than Canadian
bacon. I found this at a St. Patrick’s Day site…
*Dee from Tampa
2007-03-01 18:35:55
22
Greek chicken pitas:
Chicken breast
fresh Oregano
fresh tyme
fresh marigam
Olive oil
lemon juice
1 clove garlic
cut up herbs,garlic …. throw everything into a ziploc bag and marinate chicken for a couple hours.
Take chicken out put on a baking sheet bake at 450 till done brown.
yogart sauce:
garlic
fresh dill
salt ,pepper
yougart
and a peeled cucumber
mix let sit in fridge
stuff pita with chicken, Lettuce and yogart sauce
It is Fantastic and low on fat
*Brandi Lee Baltimore 25 fuzzbutts,7 dogs,2 turtles
2007-03-06 16:32:37
Succulent Chicken
from True Grits . . .
Tall Tales and Recipes from the New South
INGREDIENTS:
4 boneless skinless chicken breast halves
1 bunch green onions, chopped
1/4 red bell pepper, chopped
1/2 cup olive oil
1/2 cup butter or margarine
1/4 teaspoon dried basil
1/4 teaspoon dried tarragon
1/4 teaspoon pepper
1/2 teaspoon salt
3 ounces sun-dried tomatoes
2 tablespoons fresh minced dillweed
1/4 cup whipping cream
1/4 cup sour cream
TO PREPARE:
* Rinse the chicken and pat dry; cut into thin slices.
* Sauté the green onions and red pepper in the olive oil and butter in a skillet. Remove the vegetables
with a slotted spoon to a bowl.
* Add the chicken to the skillet.
* Sauté until the chicken is cooked through; drain. Stir in the basil, tarragon, pepper, salt, sun-dried
tomatoes, dillweed and sautéed vegetables. Add the cream and sour cream; mix well.
* Cook over low heat just until heated through; stirring constantly.
23
* Serve over angel hair pasta or mashed potatoes.
*Dee from Tampa
2007-03-15 17:23:48
1. Cook farfalle in large pot of boiling salted water according to package directions; drain.
2. Meanwhile, melt butter in large deep skillet over medium-high heat. Add asparagus; cook 2 minutes.
Add carrots and peas; cook 3 minutes or until vegetables are crisp-tender. Reduce heat to medium-low.
Add half-and-half and salt; cook 1 minute or until half-and-half is hot (do not boil).
24
3. Add farfalle to skillet; toss. Add 1/2 cup of the cheese; toss. Serve pasta sprinkled with remaining
1/4 cup cheese and basil.
4 (1 1/2-cup) servings
PER SERVING: 495 calories, 21 g total fat (11.5 g saturated fat), 21 g protein, 57.5 g carbohydrate, 55
mg cholesterol, 960 mg sodium, 6.5 g fiber
*Dee from Tampa
2007-04-19 17:35:19
Even though asparagus is now available in supermarkets almost year-round, nothing compares to the
taste of locally grown spring asparagus. One delicious way to enjoy it is tossed with pasta and a
creamy, yet light, ricotta sauce.
1 lb. asparagus
1/2 cup light ricotta cheese
1/2 cup (2 oz.) freshly grated Parmesan cheese, divided
2 tablespoons chopped fresh chives
2 teaspoons grated lemon peel
2 teaspoons lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
8 oz. penne (tube-shaped pasta)
4 (1 1/2-cup) servings
PER SERVING: 335 calories, 7.5 g total fat (4 g saturated fat), 18 g protein, 49.5 g carbohydrate, 20
mg cholesterol, 640 mg sodium, 3 g fiber
*Dee from Tampa
2007-04-24 18:24:47
25
1/4 cup all-purpose flour
2 cups reduced-sodium chicken broth
2 cups (8 oz.) shredded Monterey Jack cheese
3/4 cup half-and-half
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1/2 cup sour cream
2 (8-oz.) pkg. imitation crab
8 oz. frozen shelled, deveined cooked small shrimp (sometimes called salad shrimp), thawed
1/2 cup sliced green onions, divided
8 (8-inch) flour tortillas
1. Heat oven to 350°F. Spray 13×9-inch glass baking dish with nonstick cooking spray.
2. Melt butter in medium saucepan over medium heat. Whisk in flour until blended. Slowly whisk in
broth. Bring to a gentle boil. Whisk in cheese, half-and-half, salt and pepper. Place sour cream in
medium bowl; slowly whisk in 1 cup of the sauce. Whisk sour cream mixture into remaining sauce.
Remove from heat.
3. In large bowl, stir together crab, shrimp, 1 cup of the sauce and 1/4 cup of the green onions. Place
1/2 cup of the filling on each tortilla. Roll up; place in baking dish. Cover with remaining sauce. Bake
20 to 25 minutes or until hot. Let stand 5 minutes; sprinkle with remaining 1/4 cup green onions.
8 servings PER SERVING:460 calories, 23.5 g total fat (12.5 g sat. fat), 27.5 g protein, 33 g
carbohydrate
*Dee from Tampa
2007-05-01 16:23:41
Cook onion in skillet with oil and salt until golden brown and aromatic.
Preheat grill to medium.
Attach a slice of bacon to one end of a hot dog with a toothpick. Snugly wrap bacon around the dog in
a spiral that completes at the other end. Secure with another toothpick.
Heat refried beans.
26
Slowly cook hot dogs on grill, turning occasionally, until bacon is fully cooked and just beginning to
crisp.
Toast buns or tortillas over grill, spread with some of the beans and place a hot dog in each.
Add cheese, chiles and tomatoes and if you like, the mustard.
Note: The bacon-wrapped hot dogs also can be cooked in a skillet on the stove top.
*Dee from Tampa
2007-05-02 17:24:31
Ale-House Steaks
These steaks are imbued with two layers of flavor. First they marinate in a beer mixture seasoned with
herbs and hot pepper sauce. Then before grilling, they’re rubbed with a simple three-ingredient
seasoning blend. The result is tender, meaty steaks with a hint of spice.
MARINADE
1 (12-oz.) can beer
1/2 cup spicy tomato juice
8 sprigs fresh thyme
8 sprigs fresh oregano
3 garlic cloves, minced
1 tablespoon Worcestershire sauce
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1/2 teaspoon hot pepper sauce
8 (6-oz.) boneless beef New York strip steaks (3/4 inch thick)
SEASONING
1 tablespoon mustard seeds
1 teaspoon coarse sea salt
1 teaspoon cracked black peppercorns*
1. In large resealable plastic bag, stir together all marinade ingredients except steaks. Add steaks,
turning to coat both sides. Cover and refrigerate 2 to 4 hours, turning occasionally.
2. Heat grill. In small bowl, stir together all seasoning ingredients. Remove steaks from marinade;
discard marinade. Sprinkle steaks with seasoning mix, pressing into steaks.
3. Place steaks on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high
coals; cover grill. Grill 8 to 10 minutes for medium-rare or until of desired doneness, turning once.
TIP *To crack whole peppercorns, place in heavy-duty resealable plastic bag. Pound with flat side of
meat mallet or heavy pan until coarsely chopped.
8 servings: PER SERVING: 285 calories, 12 g total fat (4.5 g saturated fat), 39.5 g protein, 1 g
carbohydrate, 75 mg cholesterol, 265 mg sodium, 0 g fiber
*Dee from Tampa
2007-07-24 17:13:07
28
QuickTimeª and a
TIFF (LZW) decompressor
are needed to see this picture.
SOUPS
Chuck wagon soup
A cross between Stew and chili
2lbs. cooked ground beef
2 cans whole kernel corn
2 cans green beans
2 cans english peas
2 cans red beans or pintos
potatoes(cut up)
carrots(sliced)
chili powder
chili seasoning
salt(to taste)
4 cans tomato sauce
onions(fresh or dehydrated) season to your liking
Water(enough to cover everything)
Add some salt, chili powder, chili seasoning and onions to ground beef and cook. Drain meat after
cooking. Add meat to pot of vegetables. Vegetables should already be on to simmer while meat is
cooking. Add 1 tablespoon or so of chili powder and chili seasoning to pot of vegetables(more or less,
depending on your taste). Extra onions can be added to the pot also. Let simmer for an hour or two on
low to medium heat, at least until potatoes and carrots are done.
I find the longer it simmers, the better it tastes. This recipe is not exact. It is along the lines of cooking
like grandma used to. A pinch of this and a pinch of that! My husband discovered this soup years ago
at a restaurant we used to eat at. So, I just made my own. I was able to eat some of it and tell what was
in it. It will take a time or two of fixing it, to get it to suit your exact tastes but it is worth it.
Any questions, feel free to ask me. Next , I hope to try making some homemade beans, ham and potato
soup or split pea soup. Warning: this recipe makes a big pot of soup! I have a hungry hubby. I use a 16
qt. stock pot!
*Renee in Arkansas
2006-11-30 23:27:51
Tip: Chipotle peppers are jalapeños that have been dried and smoked. They come canned, packed in
29
adobo (a tomato-based sauce); you can find them in the Latin or ethnic foods aisle of your market.
Beware: Unless you like your chili super-hot, remove the seeds before adding peppers. Serves 6
Ingredients
1 tbsp extra-virgin olive oil
1 large onion, chopped
4 boneless, skinless chicken breast halves (1 3⁄4 lb), cut into 1-inch chunks
2 tsp chili powder
2 tsp ground cumin
Salt and black pepper
3 cans (14.5-oz size) white kidney or cannellini beans, drained (save 1⁄2 cup draining liquid) and rinsed
2 cups reduced-sodium chicken broth, divided
1 tsp canned chipotle chili, seeded and minced
1/2 Cup nonfat half-and-half
Garnishes: Shredded reduced-fat Monterey Jack cheese, chopped fresh cilantro leaves
Instructions
1. Warm oil in large saucepan or Dutch oven over medium-low heat. Add onion; cook 4 minutes,
stirring. Push onion mixture to one side; add chicken to skillet; sprinkle mixture with chili powder,
cumin, salt, and pepper. Cook 5 minutes, stirring.
2. Increase heat to medium-high. Add 2 cans of the beans and draining liquid, 1 1⁄4 cups broth, and
chipotle; bring to a simmer. Cook 10 minutes, until chicken is cooked through.
3. Meanwhile, combine remaining 1 can beans and 3⁄4 cup broth in bowl of food processor. Puree until
smooth. Add to soup in pot, along with half-and-half. Simmer a few minutes, stirring, until warmed
through and flavors incorporated. Serve hot; garnish with cheese and cilantro.
Nutritional Information: 360 calories, 41g protein, 33 g carbohydrate, 8 g fiber, 5 g total fat, 1g
saturated fat, 85 mg cholesterol, 671mg sodium
*MerD in CO
30
Sauté onion and garlic until soft with the bay leaf and celery seed.
Stir in peas, beans and barley.
Add 10 cups of water or stock and bring to the boil.
Reduce heat, cover, simmer 1 1/2 hours.
Add salt, pepper, vegetables and herbs.
Turn heat to lowest possible to simmer 30 to 45 minutes. Add extra liquid if needed.
*Elene in York, PA (submitted by email)
Minestrone Parmesan
SERVES: 10 - 12
INGREDIENTS:
1/4 cup olive oil
1 cup minced onion
2 cloves garlic, minced
1/4 cup minced fresh cilantro
3 cups finely diced smoked ham
4 quarts beef broth, boiling
1 cup diced fresh or canned tomatoes
1 cup diced carrots
1 cup diced celery
1/2 cup corn
1 cup diced raw white potatoes
1 cup cooked garbanzo beans
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1 cup uncooked small pasta (macaroni or smaller)
2 cups shredded fresh spinach
Freshly ground pepper, to taste
Freshly grated Parmesan cheese, to taste
TO PREPARE:
Heat oil in a large stockpot and sauté onions, garlic, cilantro and smoked ham until onions are soft.
Add boiling beef broth and simmer on medium-low heat for 20 minutes. Add tomatoes, carrots, celery,
corn, potatoes and garbanzo beans all at once. Cover and barely simmer until vegetables are tender.
Add pasta and spinach and cook until pasta is al dente. Season with pepper. Stir in freshly grated
Parmesan cheese and serve hot.
NOTE: This hefty soup is best prepared a day ahead and reheated to serve. Make 2 batches and freeze
the extra.
*Dee from Tampa
2007-02-01 17:42:59
Preheat broiler. Spray baking sheet with nonstick cooking spray. Place tomatoes on the baking sheet,
cut-side down. Broil until skins are blistered, about 10 minutes. (Broiling intensifies the flavor) Slip
off skins and chop coarsely.
Meanwhile, in a medium-sized saucepan, heat oil over medium-low heat. Add onions and sauté for 5
minutes. Add garlic and sauté until the onions are very soft, about 5 minutes longer. Stir in tomatoes
and cook stirring for 1 minute more. Transfer the mixture to a food processor or blender and process
until smooth. Return to the saucepan. Stir in chicken stock and bring to boil. Reduce heat to low and
simmer for 5 minutes. Remove from heat and stir in basil or dill. Season with salt and pepper to taste.
Cover and refrigerate until chilled, at least 1 hour. This allows the flavors to marry. Can be served hot
or cold. Can be stored covered in the refrigerator for up to 2 days.
You can cheat this recipe in the winter time by broiling whole canned tomatoes and using Campbell’s
Tomato Juice.
*ppearson in KY (submitted by email)
32
2 teaspoons olive oil
1 large sweet potato (12 ounces), peeled and cut into 1/2-inch pieces
1 medium onion, cut into 1/2-inch pieces
1 medium zucchini (8 ounces), cut into 1-inch pieces
1 small green pepper, cut into 3/4-inch pieces
1-1/2 teaspoons curry powder
1 teaspoon ground cumin
1 can (15 to 19 ounces) garbanzo beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes
3/4 cup vegetable broth
1/2 teaspoon salt
1. In deep nonstick 12-inch skillet, heat oil over medium-high heat. Add sweet potato, onion, zucchini,
and green pepper; cook, stirring, until vegetables are tender, 8 to 10 minutes. Add curry powder and
cumin; cook 1 minute.
2. Add garbanzo beans, tomatoes with their juice, broth, and salt; heat to boiling over high heat.
Reduce heat to medium-low; cover and simmer until vegetables are very tender but still hold their
shape, about 10 minutes longer.
Each serving: About 223 calories (20 percent calories from fat), 8g protein, 39g carbohydrate, 5g total
fat (0g saturated), 0mg cholesterol, 790mg sodium.
*Dee from Tampa
2007-05-02 17:00:45
33
QuickTimeª and a
TIFF (LZW) decompressor
are needed to see this picture.
SIDE DISHES
Green Beans in Herbed Tomato Sauce (Serves 4)
12 ounces green beans, cut into 2" pieces (fresh or frozen)
1 teaspoon olive oil
1/4 cup fine chopped onion
3 cloves garlic, fine lengthwise slivers
1 1-pound can chopped tomatoes (do not drain)
1 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon each salt & pepper
1/4 teaspoon sugar
1/16 teaspoon ground nutmeg
If using fresh green beans steam until tender 12-15 minutes, for frozen follow directions on package.
Drain Heat oil in large skillet of medium heat. Sauté onion and garlic until tender (3 minutes or so).
Add tomatoes and spices and stir well. Bring to a boil, reduce heat and simmer uncovered (stir
occasionally), 10 minutes.
Add green beans to skillet and heat through.
*Elene in York, PA (submitted by email)
Sauté onion and pine nuts in oil over medium heat just until onion starts to brown and pine nuts are
toasted. Stir frequently.
Take off heat and add remainder of ingredients (except the biscuits).
Mix well.
Preheat oven to 400 degree F.
Separate biscuits and place between wax paper or plastic wrap, several inches apart. Roll biscuits into
4 to 5 inch circles.
34
Put a heaping tablespoonful of filling, placed slightly off center, on each circle.
Fold carefully, making a 1/2 circle, and stretch the dough over filling.
Crimp edges with a fork, place on ungreased baking sheet.
Bake 8 - 10 minutes, until golden.
Serve warm or at room temperature.
*Elene in York, PA (submitted by email)
ARTICHOKE DIP
Ingredients:
1 can cream of celery soup
1 pkg cream cheese (softened)
1 pkg grated parmesan cheese (3/4 cup)
2 bottles marinated artichokes
1 4ounce can green chilies (chopped)
Mushroom Palmiers
Yields 36 Servings
18 oz mushrooms, finely chopped
1 1/2 tsp thyme, crushed
3/4 Tbs fresh lemon juice
1 medium onion, finely chopped
5 Tbs butter
2 Tbs flour
3 sheets frozen puff pastry, thawed, kept cold
Melt the butter over medium high heat and add the mushrooms and onions.
Sauté for several minutes, stirring frequently, until most liquid has been evaporated; about 8 minutes.
Sprinkle the flour, thyme and lemon juice over the pan, and continue cooking over medium heat until
mixture binds together, about 1 to 2 minutes more.
Season with fresh ground pepper and set aside to cool to room temperature.
Thaw puff pastry according to package directions, and keep in the fridge until filling is ready. Unwrap
and roll one sheet onto a sheet of saran wrap.
Spread 1/3 of the cooled filling over the pastry, coming to within a centimeter or so of the edges.
Starting with the long sides, fold the pastry toward the middle in classic palmier fashion, then wrap up
in the saran wrap and chill the roll until firm (a few hours in the fridge or 15 to 20 minutes in the
freezer).
Fill and roll remaining two pastry sheets. If freezing for later use, wrap in multiple layers of saran and
freeze.
Thaw overnight in the fridge before baking.
When ready to bake, preheat oven to 425 F.
Remove each roll from the fridge just before slicing, and slice into 24 pieces (a serrated knife makes
this easier).
Put any slices not on the cookie sheet back into the fridge to keep cold while the others are baking.
Space 1 1/2" apart and bake for15 - 18 minutes.
Watch carefully toward the end of baking time to prevent burning!
Serve warm (but delicious at room temperature too).
*Susan in OH (submitted by email)
Heat oven to 350 degrees F. Cut the tops off the bell peppers and remove the seeds and ribs.
In large bowl, combine the ground beef, onion, rice, 3 tablespoons ketchup, 1/2 teaspoon oregano, 1/2
teaspoon salt and 1/4 teaspoon pepper, mixing lightly but thoroughly. Spoon equal amounts of filling
into each pepper. Put in an 8 x 8-inch baking dish, making sure the peppers fit snugly but easily.\
For the sauce: Combine the stewed tomatoes, 1 tablespoon ketchup and 1/2 teaspoon dried oregano.
Pour the sauce over the peppers. Cover tightly with aluminum foil and bake for 1 1/2 hours or until the
peppers are tender and the beef is cooked through.
*Dee from Tampa
2007-02-06 18:37:27
38
Asparagus (I used frozen that I nuked for a few minutes and cut into pieces)
Preheat oven to 350 degrees. Hand whip eggs, half-and-half, mayonnaise, and flour in a medium
mixing bowl. Add remaining ingredients. Pour into unbaked pie crust. (Be careful because it will
overflow—I learned this the hard way! I put the extra in a disposable mini-loaf pan.) Bake for 45
minutes to 1 hour or until the top is golden brown.
I made this recipe up from a basic quiche recipe. I have also put in mushrooms and changed the type of
cheese, but this is my favorite.
*FondaHonda in Ft. Worth
2007-05-11 17:50:41
Seven-Fruit Salad
from: FamilyTime.com
A tongue-tingling lime dressing complements the colorful variety of fruit in this delightful salad. It’s
always a hit at summer get-togethers. It looks beautiful on a buffet and is very refreshing on a hot day.
Ingredients
1/2 cup lime juice
1/2 cup water
1/2 cup sugar
2 medium nectarines, thinly sliced
1 large firm banana, thinly sliced
1 pint blueberries
1 pint fresh strawberries, sliced
1 1/2 cups watermelon, balls
1 cup green grapes
1 kiwi, peeled and chopped
Directions
In a bowl, combine the lime juice, water and sugar; stir until sugar is dissolved. Add nectarines and
banana; toss to coat. In a 2 1/2 qt. glass bowl, combine the remaining fruits. Add nectarine mixture; stir
gently. Cover and refrigerate for 1 hour. Serve with a slotted spoon.
*Dee from Tampa
2007-05-23 19:23:02
Simple Guacamole
INGREDIENTS
2 avocados - peeled, pitted and diced
1 teaspoon salt
1 large tomato, diced
1 onion, diced
1 jalapeno pepper, chopped
2 tablespoons fresh lime juice
1 clove crushed garlic
INSTRUCTIONS
In a medium bowl, use a fork to mash the avocados and stir in salt. Mix in the tomato, onion, jalapeno,
crushed garlic and lime juice.
*Dee from Tampa
2007-06-08 16:55:07
39
DESSERTS
(Almost) Flourless Chocolate Cake
Yields 12 Servings
6 Tbs butter
3 Tbs + 1 3/4 tsp Equal for recipes OR 1 1/2 cups Equal Spoonful
4 oz unsweetened chocolate
1/3 cup skim milk
1/3 cup apricot spread able fruit
3 egg whites
1/8 tsp cream of tartar
2 tsp instant espresso powder
1/4 cup cake flour
1/8 tsp salt
1 egg yolk
1 tsp vanilla
1 recipe Rich Chocolate Glaze
Banana Pudding
From Stop and Smell the Rosemary,
Recipes and Traditions to Remember
INGREDIENTS:
2 cups vanilla wafers
1/4 cup rum
1/4 cup bourbon
1-1/4 cups plus 1 tablespoon sugar
3/4 cup all-purpose flour
1/2 teaspoon salt
4 cups milk
8 large egg yolks, beaten
2 teaspoons plus 1/2 teaspoon vanilla extract
8 ripe bananas, sliced
1 cup plus 1/2 cup crumbled chocolate-covered toffee bars
2 cups heavy whipping cream
TO PREPARE:
Place vanilla wafers in a shallow bowl and sprinkle with rum and bourbon. Set aside.
Combine 1-1/4 cups sugar, flour, salt, milk, egg yolks, and 2 teaspoons vanilla in top of a double
boiler. Place over simmering water. (Do not let water boil or touch bottom of top pan.) Stir
continuously until thick enough to heavily coat back of a metal spoon. Place top of double boiler in a
bowl of ice water. Stir about 5 minutes to stop the cooking.
Layer half of vanilla wafers, half of bananas, half of custard and 1/2 cup crumbled toffee bars in an 8
by 12-inch glass baking dish. Repeat layers.
Whip cream, 1 tablespoon sugar, and 1/2 teaspoon vanilla. Spread whipped cream over pudding.
Sprinkle remaining 1/2 cup crumbled toffee bars over top. Refrigerate before serving.
SERVES: 10 - 12
(sorry, did not get who posted this.)
42
In a blender add:
2 packages cream cheese
3 eggs
8oz sour cream
Vanilla to taste (at least 1 teaspoon)
12 packets Splenda
and blend for 15 minutes
While blender is running pour the melted chocolate into the cheesecake batter and blend at least 1
minute more.
Pour into spring form pan or other such container
Place cheesecake pan in larger pan of water and put in oven and bake at 350 for 1 hour. At the end of
the hour turn off the oven and leave for at least one hour more.
***If you don’t want chocolate cheesecake you can add any sort of flavored extract or a little lemon
juice for plain cheesecake. If you want to make marbled cheesecake then pour 1⁄2 to 2/3 of the batter
into the spring form pan and add the chocolate to the remaining batter. Blend for a minute and swirl
into the plain batter.
I think this could be made with low fat cream cheese and low fat sour cream but I haven’t tried it that
way.
NOTE: The chocolate recipe can be doubled, tripled, etc to make sugar free chocolate candy. When I
make it as candy, I quadruple the recipe and make it over a double boiler instead of in the microwave.
I also add smooth peanut butter for peanut butter chocolate fudge. I have also used the recipe as a
covering for sugar free buckeyes. I mix peanut butter, cream cheese and Splenda for the filling. I roll
the balls and make the chocolate recipe and add either cooking quality wax or pure cocoa butter so that
it will harden for the outside layer. It has been a while and I can’t find my recipe for the proportions of
peanut butter to cream cheese. I think it was a two to one ratio, but I am not positive. Experiment!
The chocolate recipe is very flexible for experimentation. Finding a good source for cocoa butter is
key if you are going to use it for candy coating and firmer chocolate.
*ppearson in KY (submitted by email)
Lemon Bars
Crust
2/3 cup All Purpose Flour
1/3 cup Graham Cracker Crumbs
1 TBS Granulated Sugar
3 TBS Butter
Topping
3 Large Egg Whites
1 Large Whole Egg
1 cup Sugar
1 TBS grated Lemon Zest
43
1/2 Cup Fresh Lemon Juice (about 4 lemons)
Confectioners Sugar for dusting
Preheat oven to 350.
Take an 8×8x2 baking pan and spray with non-stick cooking spray, then line bottom and sides with
parchment paper, extending paper a few inches beyond 2 opposite sides. The spray will help the paper
stay in place.
Crust
In medium mixing bowl whisk together flour, graham cracker crumbs and sugar.
Using fingers, rub butter into the mixture until evenly moistened and has the texture of moist sand.
Spread crumbs evenly across the bottom of the baking pan and firmly press into and even layer.
Bake in oven until lightly browned, about 13 minutes, then remove from oven but leave oven on.
Topping
In a medium bowl, combine all topping ingredients and bet them at high speed with a hand mixer until
thoroughly combined.
Pour over hot crust and then return to oven and bake for about 30 minutes or until almost no
indentation remains when lightly touched in center.
Move pan to wire rack to cool completely
Lift the entire square out of pan by parchment paper edges when completely cool and cut the square
into three even strips on one side and then make 4 even cuts on the other side so you have 12 even bars
Dust with confectioners sugar and serve
*Instinct
2007-02-17 15:18:39
Rum Balls
I usually use coconut rum and this year I used red and green sugars to roll the balls in. Very pretty! My
friends just rave over them. Enjoy!
Rum Balls
1 box Vanilla Wafers (finely ground)
1 cup Walnuts (finely ground)
2 cups Powdered Sugar
1/4 cup Cocoa Powder
1/4 cup Light Corn Syrup
1/2 cup Rum (Myers dark rum, Coconut Rum, Or Captain Morgan)
Granulated Sugar
Mix together the first 4 ingredients, and then add liquids. If the mixture is a little dry, add more rum!!!
Chill in refrigerator for at least 1 hour.
Make into 1-inch balls, roll in granulated sugar. Best if kept in refrigerator for at least 1 week before
serving. The longer they sit in the refrigerator, the better they become!
*Melanie in FL
2007-02-17 15:28:36
I’ve rolled the rum balls in powdered sugar, coco powder and sometimes in crushed nuts
*Susan in Kennesaw, GA
2007-02-18 12:43:05
Orange Balls
intense flavor, (no alcohol alternative)
1 pound crumbs (vanilla wafers and graham crackers)
1 pound powdered sugar
6 oz orange juice concentrate
1 stick melted butter
Mix crumbs and sugar
add liquid/ roll into balls and roll in sugar!
*MerD in CO
45
shaped pears.
Time : 10 min.
Servings : 6
INGREDIENTS
4-oz. of cream cheese, softened
1⁄4 cup chocolate-flavored syrup
2 cans (15 1⁄4 oz. each) Pear Halves, drained
1 Tablespoon miniature semisweet chocolate pieces
Fresh mint leaves (optional)
INSTRUCTIONS
Stir together cream cheese and chocolate syrup in medium mixing bowl. Drizzle dessert plates with
additional chocolate syrup, if desired.
Arrange pears on plates. Spoon cheese mixture into pear centers.
Sprinkle with chocolate pieces. Garnish with mint leaves, if desired.
*Dee from Tampa
2007-02-07 18:08:14
Optional: use cherry pie filling, instead of the icing, serve it a la mode!
(sorry, did not get author)
For filling, beat egg whites very stiff, adding sugar gradually. Mix in a separate bowl condensed milk,
lemon juice and food coloring. When this is mixed well, fold into stiffly beaten egg whites. Pour
mixture into graham crust, sprinkle with 1/2 cup graham crumbs. Keep refrigerated. This pie may also
be frozen for future use.
*Dee from Tampa
2007-02-09 18:40:53
48
Kyle’s Whoopie Pies
Didn’t they taste so much better when we were kids? Here’s what I make when someone in my
household is snack cake jonesing (recipe from King Arthur Flour):
OK, we understand if you’re not from particular pockets of America (northern New England, east-
central Pennsylvania…), you probably don’t know what a Whoopie Pie is. Well, read on…
Chocolate Cakes
1/2 cup (3 1/4 ounces) shortening
1 cup brown sugar, packed
1 large egg
1/4 cup + 2 tablespoons (1 1/8 ounces) natural cocoa OR 3 tablespoons each black cocoa and natural
cocoa
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup milk
1 teaspoon vanilla
Filling
1 cup (6 1/4 ounces) shortening
1 cup confectioners’ sugar or glazing sugar
1 1/3 cups (5 7/8 ounces) Marshmallow Fluff or marshmallow creme
a heaping 1/4 teaspoon extra-fine salt OR the salt of your choice dissolved in 1 tablespoon water
1 1/2 teaspoons vanilla
Cakes
Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.
In a large mixing bowl, cream together the shortening, sugar and egg. In a separate bowl, whisk
together the cocoa(s), flour, baking powder, baking soda and salt. Stir the vanilla into the milk.
Add the dry ingredients to the shortening mixture alternately with the milk/vanilla mixture, beating till
smooth. Drop the dough by the 1/4-cupful, onto the prepared baking sheets, leaving about 2 inches
between each cake.
Bake the cakes for about 15 minutes, or until they’re firm to the touch. Remove them from the oven
and cool completely on a rack.
Filling
Beat together the shortening, sugar and marshmallow, then stir in the salt and vanilla. Spread half of
the cakes with the filling; top with the remaining cakes. Yield: about 9 large whoopie pies.
*Susan in OH
2007-02-27 20:11:40
Kahlua Bars
YIELDS: 24 to 32 bars
from Portland’s Palate…A Collection of Recipes from the City of Roses
INGREDIENTS FOR THE BROWNIES:
4 ounces unsweetened chocolate
2/3 cup butter, room temperature
2 cups granulated sugar
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4 eggs
1 teaspoon vanilla extract
1/2 cup Kahlua
1-1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
Slice the banana into a blender or small food processor. Add 1/4 cup milk and puree. Pour the puree
into a 2 qt saucepan. Add the remaining milk. Stir in the pudding mix with a whisk. Place the saucepan
over medium heat and bring to a boil, stirring constantly. Remove from heat and ladle into 1/2 cup
ramekins and place in the fridge to cool for at least 2 hours. Remove the creme from the fridge and, if
broiling, place into a rectangular baking dish. Fill the dish 2/3 of the way up the side of the ramekins
with cold water. Preheat the broiler, and sprinkle a layer of brown sugar evenly over the surface of the
custards. Place the pan under the broiler and watch closely as it melts so that the sugar doesn’t burn.
Remove the pan from the broiler. Remove the ramekins from the waterbath with tongs, blot dry and
serve. You can also melt the sugar with a kitchen torch, if you wish.
Instructions
Put the biscuits in a plastic bag and crush with a rolling pin. Stir in the melted butter. Press the mixture
into the base of a 24cm springform, loose-bottomed tin, sides lined with greaseproof paper. Press the
biscuit mix into the base. Chill while you prepare the topping.
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Put the chocolate in a bowl over a pan of just-boiled water and leave to melt. Whisk the cheese, sugar
and egg yolks in a bowl until smooth.
Gently warm 100ml of the cream in a small pan. Turn off the heat. Add the gelatine. Leave for 5
minutes to soften. Whisk until smooth. Set aside.
Lightly whip the remaining cream until it holds soft peaks, then fold in the melted white chocolate.
Whip egg whites till stiff. Set aside. Stir the gelatine mixture into the cream cheese mixture. Fold in the
cream and chocolate mixture, then the egg whites. Pour over the biscuit base. Refrigerate for at least 4
hours.
*The Kittenmaster
2007-03-22 20:08:43
If you want, you can use graham crakers instead (least, that’s what I do)
*Instinct
2007-03-22 20:18:06
PREHEAT oven to 350°F. Mix graham crumbs and butter; press firmly onto bottom of 13×9-inch
baking pan.
MIX cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well
blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Stir in
mashed bananas. Pour over crust.
BAKE 30 min. or until center is almost set. Cool. Refrigerate at least 3 hours or overnight. Serve
topped with the strawberries, sliced bananas and pineapple. Store leftover cheesecake in refrigerator.
*Dee from Tampa
2007-03-28 18:19:18
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*Dee from Tampa
2007-04-19 17:25:45
http://www.bhg.com/bhg/slideshow/slideShow.jsp?slideid=/templatedata/bhg/slideshow/data/1133970
181832.xml&catref=cat1050012&page=1
*Dee from Tampa
2007-05-14 16:51:35
Ingredients:
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
4 cups half and half
1 tablespoon vanilla extract
Directions:
HEAT 1 cup morsels and sweetened condensed milk in large, heavy-duty saucepan over medium heat,
stirring constantly for 2 to 3 minutes until morsels are melted. Remove from heat. Gradually stir in
half-and-half and vanilla extract.
POUR into ice cream maker. Freeze according to manufacturer’s directions. Coarsely chop remaining
morsels and add halfway through freezing.
FREEZER METHOD:
POUR prepared ice cream mixture into 13 x 9-inch baking pan. Freeze for 2 hours or until almost
firm. Spoon into large mixer bowl; beat until smooth but still frozen. Stir in chopped morsels. Return
to pan; cover tightly. Freeze for 6 hours or overnight until firm.
*Dee from Tampa
2007-06-19 17:36:30
TO PREPARE:
Preheat oven to 350 degrees. Prepare a 9-inch pie crust and bake until almost done, about 12 to 15
minutes.
Place apples in a large skillet and sprinkle with lemon juice. Set aside. Combine lemon zest, nutmeg,
cinnamon, and sugar. Sprinkle over apples. Bring apples to a boil over moderate heat. Adjust heat so
mixture bubbles gently. Cook uncovered, stirring occasionally, 10 to 12 minutes, or until apples release
their juice. Increase heat to high. Boil uncovered, stirring occasionally, an additional 5 minutes, or until
liquid is reduced by half. Reduce heat to low. When apples stop bubbling, stir in cornstarch mixture.
Continue cooking, stirring just until mixture clears and turns very thick, about 2 minutes.
Combine flour, sugar, and walnuts. Add butter and toss with a fork until crumbly.
Spoon apple filling into partially baked pie crust, mounding in center. Crumble topping over apples,
but do not pack down. Bake 30 to 40 minutes, or just until the filling bubbles over and topping is crisp.
Cool several hours before cutting. Top each slice of pie with a spoonful of whipped cream.
*Dee from Tampa
2007-04-30 16:35:19
There are many versions of lingue di gatto, but this remains my favorite. It is a very versatile cookie
that looks like a ladyfinger or, by a short stretch of the imagination, a tongue. Serve them as is, or frost
the tops with a thin glaze of bittersweet chocolate. Or sandwich them together with chocolate and a
smidge of jam, or just with jam alone.
OPTIONAL GLAZE
4 ounces bittersweet chocolate, coarsely chopped
Preheat the oven to 450º and position the racks in the center and upper part of the oven. Line two
cookie sheets with parchment paper, or lightly butter and flour them. In a bowl, with an electric mixer,
beat the butter, sugar, and vanilla until creamy. Gradually beat in the flour, a few spoonfuls at a time.
In a clean bowl, with clean beaters, beat the egg whites until stiff but not dry peaks form. Fold the
whites into the butter mixture, taking care not to deflate the whites.
Fill a pastry bag fitted with a 1/2-inch plain tip with the batter and pipe out 3-inch-long cookies on the
cookie sheets, spacing them 1 inch apart.
Bake for 5 to 7 minutes, rotating the sheets once, until the cookies are firm to the touch but still pale
and only very lightly browned around the edges. Remove them to cooling racks.
If making the glaze, bring 2 cups of water to a simmer in the base of a double boiler. Turn off the heat.
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Place the chocolate in the top of the double boiler and let sit, stirring occasionally, until it melts.
Spread the tops of the cookies with a thin layer of glaze, and let it set. Or use the glaze to sandwich the
cookies.
*Teresa
2007-04-28 20:38:46
Heat oven to 375 degrees F. Sift together the flour, salt, and baking soda in a mixing bowl. Combine
the egg, milk, and vanilla and bring to room temperature in another bowl.
Cream the butter in the mixer's work bowl, starting on low speed to soften the butter. Add the sugars.
Increase the speed, and cream the mixture until light and fluffy. Reduce the speed and add the egg
mixture slowly. Increase the speed and mix until well combined.
Slowly add the flour mixture, scraping the sides of the bowl until thoroughly combined. Stir in the
chocolate chips. Scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 13 to 15
minutes, checking the cookies after 5 minutes. Rotate the baking sheet for more even browning.
Remove the cookies from the pans immediately. Once cooled, store in an airtight container.
*Teresa
2007-04-27 18:52:51
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2 cups flour
1 tsp. soda
1 cups sugar
2 1/2 cups blended oatmeal**
12 oz. chocolate chips
1 Tbs lemon juice
1 tsp. salt
1 8 oz. Hershey Bar (grated)
2 eggs
1 tsp. baking powder
1 1/2 cups chopped nuts (your choice)
2 tsp. vanilla
Cream the butter and both sugars. Add eggs, vanilla and lemon; mix tog! ether with flour, oatmeal, salt,
baking powder, and soda. Add chocolate chips, Hershey Bar and nuts. Roll into balls and place two
inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees.
** measure oatmeal and blend in a blender to a fine powder.
*Instinct
2007-04-27 19:32:50
Directions:
1. Preheat oven to 350 degree F. Grease and lightly flour a 9Å~1-1/2-inch round or 8Å~8x2-inch
baking pan.
2. In a large mixing bowl combine flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Add milk, oil, and vanilla. Beat with an electric mixer on low speed just until combined. Beat on
medium speed for 2 minutes. Add egg and beat 2 minutes more. Pour batter into prepared pan.
3. Bake for 30 to 35 minutes or until a wooden toothpick comes out clean. Cool cake on a wire rack for
10 minutes. Remove cake from pan. Cool thoroughly on a wire rack. To serve, sprinkle with powdered
sugar and transfer to a serving plate. Makes 8 servings.
*Dee from Tampa
2007-05-15 16:08:36
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APPLE TARTS
Makes eight 4-inch tarts
Crust
1 package of puff pastry
Filling
8 small cooking apples (Pippin, Granny Smith or Golden Delicious)
6 tablespoons (3 ounces) unsalted butter
1/2 cup sugar
4 tablespoons Calvados or Cognac
1/2 pound Puff Pastry (see separate recipe)
1 egg with 1 tablespoon of water, beaten lightly for egg wash
Vanilla ice cream
Filling
Roll the sugar dough into two 11-inch squares. Put each on a parchment paper-lined tray and chill for
20 minutes. Cut eight 5-inch circles and fit them into eight 4-by 1/2- inch tartlette tins or flan rings.
Trim away any extra dough and chill the tins in the refrigerator.
Melt 4 tablespoons of the butter in a skillet over medium high heat, add the apples and sprinkle with
the sugar. Cook quickly, for 2 or 3 minutes so that the sugar caramelizes, but the apples remain slightly
crunchy.
Pour the Calvados over the apples and let the alcohol cook off for a few seconds. Remove the pan from
the heat and set aside.
Alllow the puff pastry to thaw enough that it can be unfolded without breaking and then pinch the
seams together with your fingers and lightly roll it out.
Divide the apples equally among the tart shells. Place half a teaspoon of butter in the center of each.
Top each with a puff pastry circle, and seal by brushing the seams with the egg wash. Once sealed, cut
slits for vents in the top of the pastry dough with a very sharp knife
Bake for 40 to 45 minutes, or until the pastry is golden brown. Let them rest for about 10 minutes
before serving. Remove the pies from the tins if you wish
*Instinct
2007-05-22 15:32:29
GUINNESS CAKE
1-1/3 cup Golden Raisins
1 cup Brown Sugar
½ cup Candied Lemon Peel
3 Eggs (beaten)
½ cup Candied Cherries
2 ¼ cups Flour
2/3 cup Guinness or other stout
Pinch of Salt
½ cup Butter
½ tsp. Apple Pie Spice
{Cinnamon/Nutmeg}
2/3 cup Sugar
Soak raising, peel and cherries in Guinness overnight. Cream butter and sugars until sugars are
dissolved. Beat in eggs. Add the flour, salt, Apple pie spice and soaked fruit; mix in the Guinness. Pour
mixture Into a greased 8“ cake pan. {Pan lightly oiled and floured or a non-Stick type} Bake at 350F
for about 2 hours, until firm in the center. ENJOY
*Archangel, Weymouth MA
2007-05-25 18:36:05
Preheat oven to 350F. In a large bow, combine all ingredients and blend well. Drop
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dough by rounded teaspoon 2 inches apart on ungreased cookie sheets. Bake at
350F for 8 to 10 minutes. Cool 1 minute then remove from cookie sheets. Makes
6 dozen cookies.
I like these because they are quick and easy to make. I omit the raisins and add
more chocolate chips or use chopped nuts. Sometimes I use rolled oats,
sometimes I don’t. I’ve made these cookies using different cake mixes too.
Cobbler al la Patti
Preheat oven to 350 and grease a 9 x 13 in baking pan
Filling
2-21 ounce cans of pie filling (heated)
(if you want to use berries: at least 24 ounces of berries (fersh or frozen), ¼ cup of brown sugar, 1/3
cup of white sugar, ¼ cup of preserves of the same type as the berries, 1/3 cup water and juice of one
large lemon. Boil all together on top of the stove until the berries are soft. Stir often. Should be soupy)
Crust/cobbler
1-3 ounce block of cream cheese softened
½ stick of butter
2 teaspoons of vanilla extract
1 box of yellow cake mix
mix the butter and cream cheese together until fluffy. Add vanilla extract and mix some more.
Cut together the cake mix and cream cheese mixture. Should be crumbly and resemble oat meal. Take
half of the crumble mixture and sprinkle evenly in the greased baking pan. Pour Berries and sauce or
the two cans of pie filling over crumbles. Top with remaining crumble mixture and bake for 25-30
minutes.
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I have made it with fresh berries, frozen berries and pie filling. All turned out well.
Indian Pudding
Servings: 12
Preparation Time: 15 min. Cooking Time: 135 min.
Ingredients:
1/2 cup cornmeal
4 cup milk
1 cup brown sugar
1 tsp. ground ginger
1/2 tsp. nutmeg
1/2 tsp. ground cinnamon
1 tsp. salt
1/2 cup dark molasses
2 cup half and half
2 cup heavy cream
Cooking Directions:
Preheat oven to 275° F. Combine cornmeal with 1 cup milk and set aside. Pour remaining milk in a
saucepan over medium heat. When milk begins to bubble, stir in cornmeal mixture in small batches.
Cook about 15 minutes, stirring constantly to prevent lumps, until mixture is thickened. Remove from
heat. Combine brown sugar and next 4 ingredients in a bowl. Stir into corn mixture. Add molasses and
half and half. Pour into a buttered 2 quart baking dish and bake 2 hours. Set aside at least an hour.
Serve warm with cream.
Per Serving: calories 363, fat 21.1g, calories from fat 52%, protein 5.2g, cholesterol 80.3mg, dietary
fiber 0.5g
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Cream together butter and sugar. Add flour and nuts. Pat into a 9 x 9 pan. (Reserve some for top.) Bake
for 12 minutes.
Cream together cream cheese, sugar and add remaining ingredients Pour on top of crust. Sprinkle
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reserved crumbs over top. Bake for 20 minutes. Let cool.
———————
As a side note, I gained two pounds typing this. The only criticism I found was that the cookies may be
to sweet or too heavy.
Somehow, I just can’t see these qualities as problems!
Oven-roasted plums
Makes 4 servings
Ingredients:
1/2 cup orange juice
1 vanilla bean
6 fresh plums, pitted and halved lengthwise
2 tablespoons sugar
Cinnamon sugar for sprinkling (optional)
Heat oven to 400 degrees. Pour orange juice into an ovenproof baking or gratin dish.
With the tip of a sharp knife, scrape the insides of the vanilla bean into the dish, reserving the pod.
Place halved plums, cut-side down, in the baking dish.
Sprinkle with sugar and lay the vanilla pod on top of the plums. Bake until the plums are slightly
slumped and feel a little soft, about 10 to 12 minutes.
Cool to room temperature in the baking dish, then remove and chill until ready to serve. Reserve any
pan juices to pour over the plums later.
To serve, place 3 plum halves cut-side up on a plate. Top with ice cream, whipped cream or ricotta-
cheese topping, and sprinkle with cinnamon sugar, if desired. Drizzle with reserved pan juices. Serve
immediately.
Nutritional Information:
Per serving (without toppings): 98 calories, 1 gram protein, 0 grams fat, 0 grams saturated fat, 25
grams carbohydrate, 2 grams fiber, 0 milligrams cholesterol, 0 milligrams sodium
Ingredients
4 cups sliced peeled tart apples
3/4 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup rolled oats
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/3 cup cold butter or margarine
Vanilla ice cream (optional)
Cooking Directions
Place apples in a greased 8-in. square baking dish. In a bowl, combine brown sugar, flour, oats,
cinnamon and allspice; cut in butter until crumbly. Sprinkle over apples. Bake at 375 degrees F for 30-
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35 minutes or until apples are tender. Serve warm with ice cream if desired.
Yield: 4 servings
*Dee from Tampa
2007-08-03 17:42:20
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DRINKS
Warm Cinnamon-Orange Cider
Ingredients:
1/2 bottle (64-ounce size) apple cider
2 cups orange juice
2 tbsp red cinnamon candies
1 1/2 tsp whole allspice
1 tbsp plus 1 1/2 tsp honey
Directions:
Heat apple cider, orange juice, candies and allspice to boiling; reduce heat. Cover and simmer 5
minutes.
Remove allspice. Stir in honey. Serve warm.
Did You Know: Allspice is also known as Jamaica pepper. These dried berries got their name because
they taste like a combination of cinnamon, nutmeg and cloves.
*Dee from Tampa
2007-02-15 17:56:20
Nutrition Facts; Serving Size 1 Cup, Calories 156, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg,
Sodium 9 mg, Total Carbohydrate 30 g, Dietary Fiber 3 g, Protein 1 g.
*Dee from Tampa
2007-02-06 17:27:36
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Directions:
Using blender, add ice, frozen lemonade and rum. Blend until slushy. garnish with lime wedge. Serve
immediately. 1 serving
*Dee from Tampa
2007-03-16 19:22:51
Irish Coffee
Here is a nice hot drink for all the TDK’ers stuck in the snow:
Ingredients
1 pub measure Whiskey
Sugar 2 teaspoons
Coffee 1 teaspoon
Whipped full fat cream
Warm a heat proof glass with boiling water
Add coffee, sugar and whiskey & top up with boiling water 3/4 full and stir well.
Heat teaspoon and pour cream over the back of it into the glass, it should settle on the top.
Very fattening but sinfully good, another alternative is to use Baileys
*Fiona dublin ireland
2007-02-26 17:11:37
Mango Margaritas
makes 2
2 ounces good quality tequila
1 ounce orange flavored liqueur
1 ounce pureed ripe mango
2 Tablespoons quick disolving sugar
1 Tablespoon lime juice
1 cup ice cubes
In blender container, combine all ingedients except ice. Add the ice, cover securely, and blend until
smooth. Serve in chilled glasses, rimmed with salt if you like.
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*Jadete in TN
2007-05-02 20:06:27
SANGRIA
In big punch bowl add:
2 bottles of red wine (here we use less quality wine for the sangria but it can’t be too bad)
1 bottle of lemon soda
2 glasses of cognac or rum (depends on tastes)
6 spoons of sugar
2 oranges cut in chunks (the peel decorates the bowl)
2 peaches cut in chunks
a piece of raw cinnamon
Enjoy!!
*Pipa's mum (Spain)
2007-05-17 15:23:28
London Sour
Serving: 1
This sour made with Scotch was created to commemorate the opening of the London Trader Vic’s in
1963. Decorated with American and British flag picks, this sophisticated cooler is the perfect sip to
serve at your July 4th party or other star-spangled celebration.
1 1/2 cups crushed ice
1/2 orange
1/2 lemon
2 ounces Scotch
Dash of orgeat syrup
Dash of simple syrup
1 sprig mint, for garnish
Double old-fashioned glass
Put the ice in a shaker. Squeeze the orange half over the ice, saving the rind. Squeeze the lemon half
over the ice and drop the rind into the shaker. Add the Scotch, orgeat syrup and simple syrup; shake
and pour into the glass without straining.
Garnish with the squeezed orange rind, decorated with American and British flag picks, and the mint
sprig.
*Dee from Tampa
2007-05-16 20:59:26
Red Rooster
1 serving
INGREDIENTS
1 cup ice cubes
2 fluid ounces vodka
4 fluid ounces cranberry juice
1/2 fluid ounce orange juice
DIRECTIONS
Fill a tall glass with ice. Pour in vodka. Fill glass to 3/4 full with cranberry juice. Top with orange
juice. Stir.
*Dee from Tampa
2007-05-18 21:56:09
Homemade Kahlua
4 cups water
4 cups sugar
1⁄4 cup instant coffee
1 quart (4 cups) Vodka
1 vanilla Bean
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Combine water and sugar. Boil for 5 minutes. Add instant coffee grains and boil 5 minutes more.
Remove from heat and add vanilla bean. Allow to cool. Add vodka.
Pour into glass bottles (I use old kahlua bottles). Let sit for 2-3 weeks in a dark place.
*Sara, FL
2007-05-22 19:09:03
Tequilla Sundilla
Cut cold watermelon into bite size pieces and sprinkle with salt, then place in a tall glass.
Pour one (or two) shots of Tequila over the fruit and squeeze lime (one or two small wedges is enough)
over that. Then enjoy! After eating all the watermelon you have the fruit juice with the lime, salt and
Tequila in the bottom of the glass. It’s wonderful!
*Rosie in SA
2007-05-24 18:14:44
We used to do something similar in GA–take a watermelon, cut a plug about the size of a barrel tap
into it, pour in all the rum (or vodka) the law will allow, plug up the hole and refrigerate overnight. Cut
open at the party, and serve ice cold. Easy “life of the party” treat!
(sorry, did not get who posted this one)
19:36:23
Amaretto-Coffee Coolers
When she’s not working on her master’s degree, member Jennifer Jordan likes to create new recipes.
She was especially pleased with this one because it tasted exactly as she had hoped–the perfect
antidote for a hot summer night. If you’re not a fan of amaretto, Jennifer recommends substituting
whatever liqueur you prefer, or even leaving it out entirely.
1/2 gallon French vanilla ice cream
1 1/2 cups cold strong coffee
1/2 cup amaretto liqueur
1/2 cup whipping cream
2 teaspoons sugar
1 tablespoon shaved semisweet chocolate*
1. Place ice cream and coffee in blender; blend until smooth. Add amaretto; blend to combine.
2. In medium bowl, beat cream and sugar at medium-high speed until soft peaks form.
3. Pour ice cream mixture into glasses; top with whipped cream. Sprinkle with shaved chocolate.
TIP *Use a vegetable peeler to shave chocolate.
6 (1-cup) servings, PER SERVING: 490 calories, 26.5 g total fat (16.5 g saturated fat), 7 g protein, 52
g carbohydrate, 100 mg cholesterol, 150 mg sodium, .5 g fiber
*Dee from Tampa
2007-06-12 18:57:40
Ingredients:
3 tablespoons superfine granulated sugar (or baking sugar)
1 envelope (2 to 3 tablespoons) Double Chocolate Meltdown, Rich Chocolate or Milk Chocolate
Flavor NESTLÉ Hot Cocoa Mix
2 tablespoons unsalted butter
1/3 cup each NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels and NESTLÉ TOLL HOUSE
Milk Chocolate Morsels
1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk, divided
4 cups ice cubes
Whipped cream
Directions:
PLACE sugar, cocoa mix and butter in top of double boiler that is set over gently boiling water. Stir
frequently until melted and smooth paste forms. Add morsels; stir. When morsels begin to melt, slowly
stir in 1/2 cup evaporated milk. Stir until smooth and velvety. Cool to room temperature.
PLACE chocolate mixture, remaining evaporated milk and ice in blender (in batches, if necessary);
cover. Blend until smooth. Pour into individual glasses or bowls. Top each serving with a dollop of
whipped cream. Sprinkle with additional chopped morsels, if desired. Serve with a straw and/or spoon.
*Dee from Tampa
2007-06-18 16:45:57
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1. Choose a knife that's at least twice as long as the onion—a chef's knife works best.
2. Place the onion on a cutting board and slice off the root end.
3. Cut the onion in half from top to bottom, going through both the root and stem ends. To avoid
cutting yourself, keep your hands on the onion only while starting the cut. Once the blade is slightly in
the onion, take both hands and put them on top of the knife to avoid injury. Do not cut the onion in half
horizontally (with the stem end on one half and the root end on the other). The onion will be harder to
work with this way.
4. Peel the skin off both halves.
5. Lay each half with the flat side down on a clean cutting board.
6. Holding your knife parallel to the cutting surface, make 1/4-inch slices in the onion half without
cutting all the way through to the stem end. Again, be careful not to cut yourself.
7. Now hold the knife so that the blade points down to the cutting board and the tip faces the stem end.
Make another series of 1/4-inch slices in the onion, this time vertically. Again, do not cut all the way
through the stem end of the onion. The result should be an onion that is cut horizontally and vertically,
but still looks like half an onion.
8. Turn the onion and hold the stem end. Beginning with the widest end and working your way back to
the stem end, make one slice every 1/4-inch. The result will be perfectly squared, diced onion pieces.
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FELINE RECIPES
I made catfood for my Minnie cat b/c it was all that she would eat years ago and my vet told me to not
add any onion to the food b/c it causes a severe type of anemia. It may seem obvious that you shouldn’t
add onion to cat food but I found that some of the broth babyfoods have onion powder added and you
have to watch for this.
*Marsha from Fl
2007-03-28 20:25:17
Catnip Cookies
1 cup whole wheat flour
1/4 cup soy flour
1 teaspoon catnip
1 egg
1/3 cup milk
2 tablespoons wheat germ
1/3 cup powdered milk
1 tablespoon unsulfured molasses
2 tablespoons butter or vegetable oil
Preheat oven to 350 degrees F.
Mix dry ingredients together, then add molasses, egg, oil and milk. Roll dough out flat onto a greased
cookie sheet and cut into small pieces. Bake for 20 minutes.
Store in tightly sealed container.
*Rosie in SA
2007-03-28 18:55:03
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Tuna Tidbits
6 ounce can of tuna
1/4 cup water drained from tuna
3 T cooked egg white, chopped
1/4 cup cornmeal
1/2 cup whole wheat flour
Preheat oven to 350 degrees. Combine tuna, egg white and water. Add cornmeal and flour and blend to
form a dough. Knead into a ball and roll to 1/4 inch thick. Cut into one-inch sized pieces. Bake at 350
F for 20 minutes. Makes 12 cookies.
*Rosie in SA
2007-03-28 18:55:03
Thoroughly mix ingredients together. Roll into approx 30 balls about the size of a marble. Place on a
cookie sheet treated with fat free non stick spray. Bake at 350 until brown, 12 to 15 minutes.
Let cool before removing, store soft cookies in air-tight container in refrigerator.
May all fuzzers enjoy!!
*LeeAnne in FL
2007-04-19 17:52:59
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