|
Post by Linda on Dec 20, 2003 8:06:37 GMT -6
ALMOND PEPPERMINT BARK
2 lbs. white almond bark 1 1/2 c. crushed peppermint candy
Melt white almond bark on top of double boiler (never add water as it curdles the white almond bark). It takes about 10 minutes to melt thoroughly and will be very thick. Crush either peppermint candy canes or peppermint hard candy in blender until it is powder. Meanwhile, line a cookie sheet with tin foil. Mix hard crushed candy with melted white almond bark. Spread on lined cookie sheet. Let it dry and chop into pieces. NOTE: This candy is similar to Fannie May Peppermint Bark Candy
|
|
|
Post by Linda on Dec 20, 2003 8:08:50 GMT -6
Scant - Measured slightly less than the required amount.
Cooking Terms Source:http://www.geocities.com/SouthBeach/Canal/8167/terms.html
|
|
|
Post by Linda on Dec 20, 2003 8:13:51 GMT -6
JELLO JELLY
6 c. water 1/2 c. vinegar 2 pkg. Sure-Jell or Certa 8 c. sugar 1 family size box Jello
Put first 3 ingredients in saucepan and bring to a hard boil. Add sugar and Jello: mix well, and bring to hard boil again. Boil 15 to 20 minutes. Skim top and fill jars.
|
|
|
Post by Linda on Dec 20, 2003 8:13:11 GMT -6
APRICOT JELLO JAM
6 c. zucchini, peeled & cubed 4 c. sugar 1/2 c. lemon juice 1 c. crushed pineapple, drained 2 (3 oz.) apricot Jello
Boil zucchini with some water for 10 minutes. Drain. Add sugar, lemon juice, pineapple, and boil 10 minutes. Add Jello. Stir until dissolved. Pour into sterilized, warm jars and seal. Process in boiling water bath for 10 minutes.
|
|
|
Post by Linda on Dec 20, 2003 8:12:15 GMT -6
RASPBERRY JELLO JAM
4 c. chopped green tomatoes 4 c. sugar 1 lg. pkg. raspberry Jello 1 packet Certo or 1/2 bottle Certo
Boil first 2 ingredients for 20 minutes. Add rest of ingredients, mix. Put in jars, seal with wax.
|
|
|
Post by Linda on Dec 20, 2003 8:11:22 GMT -6
Peach Jam (Jelly)
5 c. crushed peaches 7 c. sugar 1 (1 lb. 4 oz.) can crushed pineapple 1 lg. box strawberry jello
Combine peaches, sugar, crushed pineapple, and boil for 15 minutes. Add strawberry jello; stir until dissolved. Put in jars and seal.
|
|
|
Post by Linda on Dec 20, 2003 8:10:11 GMT -6
JELLO RHUBARB JAM
7 c. chopped rhubarb 5 c. sugar 2 pkgs. raspberry or strawberry Jello
Mix the first two ingredients and let stand overnight. The next day bring to a boil and simmer for 7 minutes. Remove from heat, add the Jellos and stir for 1 minute. Pour into sterilized jars and seal.
|
|
|
Post by Linda on Dec 20, 2003 8:17:07 GMT -6
Holiday Fruit Bar Cookies
1/2 stick margarine 1 c. sugar 2 eggs 1-1/4 c. Bisquick 1/4 c. chopped dates 1 c. candied fruit (chopped cherries and pineapple) 1 c. grated frozen coconut 1 c. chopped pecans
Cream margarine and sugar. Add eggs and mix well. Add Bisquick and mix well. Add rest of ingredients. Cook in greased 9 x 13 inch pan at 350 degrees for about 25 minutes (until toothpick stuck in center comes out clean). Cool completely. Sprinkle with powdered sugar on top. Cut when cool.
|
|
|
Post by Linda on Dec 20, 2003 8:20:41 GMT -6
1 can Bordens sweetened condensed milk 1 (1 lb.) can Hershey's syrup 1 c. powdered sugar 1 tsp. vanilla
Mix milk, syrup and powdered sugar in top of double boiler. Cook until thick (about 1 hour). Add vanilla. Serve on ice cream.
|
|
|
Post by Linda on Dec 20, 2003 8:19:05 GMT -6
PINK PINEAPPLE AND CHEESE MOLD
1 lb. cottage cheese 1 (2 lb.) can crushed pineapple, well drained 1 (3 oz.) pkg. strawberry Jello
Mix cheese and pineapple. Sprinkle Jello over mixture. Fold in 1 (9 ounce) package Cool Whip; chill.
|
|
|
Post by Linda on Dec 20, 2003 8:40:05 GMT -6
7UP CAKE
3 c. sugar 3 sticks butter or margarine 5 eggs 3 c. cake flour 3/4 c 7up 1 tbsp. lemon flavoring
Cream sugar and butter until light and fluffy. Add eggs one at a time beating separately add flour gradually with 7up. Stir lemon flavoring. Bake in preheated oven 350 degrees about one hour until firm and set. Cool and slice.
|
|
|
Post by Linda on Dec 20, 2003 8:39:01 GMT -6
7 UP CAKE
1 box yellow cake mix 4 eggs 1 (10 oz.) 7UP 3/4 c. oil
Mix above. Bake layered or use oblong pan. Bake 30 to 35 minutes at 350 degrees in greased pan.
ICING: 2 beaten eggs 2 tsp. flour 1 1/2 c. sugar 1 stick margarine 1 sm. can crushed pineapple 1/2 c. nuts 1 tsp. vanilla 1 c. coconut
Cook over low heat until thick, add 1 cup coconut and 1/2 cup nuts. Frost and serve.
|
|
|
Post by Linda on Dec 20, 2003 8:37:59 GMT -6
WATERGATE CAKE
1 pkg. white cake mix 3 eggs 1 c. 7UP 1 c. oil 1 (3 oz.) pkg. pistachio instant pudding
Mix all ingredients well and bake in a 9 x 13 inch pan for 45 minutes at 350 degrees. Cool completely.
TOPPING 1 lg. Cool Whip 1 (3 oz.) pkg. instant pistachio pudding
Mix well together. Frost cake. Sprinkle with coconut and chopped nuts, if desired. Store in refrigerator.
|
|
|
Post by Linda on Dec 20, 2003 8:36:43 GMT -6
7UP POUND CAKE
1-1/2 c. margarine 3 c. sugar 5 eggs 3 c. flour 2 tbsp. lemon extract 3/4 c. 7up
Cream sugar and margarine together and beat until light and fluffy, add eggs one at a time, and beat well. Add flour, beat in lemon extract and 7up. Pour batter into well greased and floured jumbo fluted mold. Bake at 325 degrees for 1 to 1-1/4 hours.
|
|
|
Post by Linda on Dec 20, 2003 8:35:03 GMT -6
7 UP CAKE
1 box yellow cake mix (2 layer size) 1 sm. box vanilla or pineapple pudding 3/4 c. cooking oil 4 eggs 10 oz. 7Up 1/2 tsp. vanilla
Mix cake mix, pudding mix, oil and eggs until well beaten. Add 7Up and beat for 2 minutes. Grease and flour 9 x 13 pan. Bake at 350 degrees 40 to 45 minutes.
TOPPING FOR 7UP CAKE
2 eggs 1 c. powdered sugar 1 tbsp. flour 1 stick margarine 8 1/4 crushed pineapple (include 1/2 of all juice) 1 c. flaked coconut
Cook eggs, sugar, flour, margarine and pineapple over medium heat until thickened. Add pineapple and pour over warm cake. Let stand, cool and eat.
|
|
|
Post by Linda on Dec 20, 2003 8:42:12 GMT -6
TOFFEE
2 sticks butter 1/2 c. sugar 1/2 bag chocolate chips Saltine crackers
Line the bottom of a cookie sheet (also sides) with aluminium foil. Place saltine crackers on bottom. In a small pan, melt butter and sugar until boiling and thick. Pour over crackers and spread evenly. Bake 10 to 12 minutes or until brown at 350 degrees. Take crackers out of oven. Sprinkle chocolate chips over hot crackers. Let sit 1 minute. Spread melted chocolate over top evenly. If chocolate does not melt, put back in the oven until melted. Optional: sprinkle chopped nuts over melted chocolate. Refrigerate for about 1 to 2 hours. To serve, peel off aluminum foil and break into pieces.
|
|
|
Post by Linda on Dec 20, 2003 8:31:24 GMT -6
OVEN ROASTED VEGETABLES
6 unpeeled, lg. potatoes, cut in lg. pieces 5 lg. carrots, sliced 4 cm thick 2 lg. onions, cut in large pieces 3 celery stalks, sliced
Place vegetables on a very large piece of foil. Spray lightly with a natural butter flavor cooking spray. Sprinkle generous amounts of garlic powder and onion powder. Sprinkle smaller amounts of salt and pepper. Seal tightly. Bake at 350 degrees approximately 1 hour or until tender. .
|
|
|
Post by Linda on Dec 20, 2003 8:30:26 GMT -6
OVEN ROASTED VEGETABLES
1 lb. new potatoes 1 lb. yams 3 lg. carrots 1 med. onion 1 lg. red pepper 1 lg. green pepper 1 bunch radishes 2 tbsp. olive oil or vegetable oil 1 tbsp. chopped fresh or 1 tsp. dried thyme 1 tbsp. chopped fresh or 1 tsp. dried oregano
Preheat oven to 400 degrees. Cut new potatoes into 1 inch pieces. Peel yams, cut into 1 inch pieces. Cut carrots into 1 inch pieces. Cut onion into 1/2 inch wedges. Cut green and red peppers into 1 inch pieces. Trim edges from radishes. In roasting pan toss vegetables with olive or vegetable oil and herbs. Toast 1 hour until vegetables are tender, stirring occasionally.
|
|
|
Post by Linda on Dec 20, 2003 8:32:58 GMT -6
BANANA SPLIT BREAD
1 c. sugar 1 lg. egg 1/2 c. unsalted butter, softened 1 c. mashed ripe bananas (about 2 lg. bananas) (The riper the bananas, the more flavorful the bread) 3 tbsp. milk 2 c. flour 1 tsp. baking powder 1/2 tsp. baking soda 1 c. semi-sweet chocolate chips 1/2 c. pecans, chopped
In large mixing bowl, cream sugar, egg and butter with electric mixer until mixture is fluffy, about 3 minutes; set aside. In small bowl, mix bananas and milk. Set aside. Sift together flour, baking powder and baking soda onto paper plate. Add dry ingredients to creamed butter mixture alternately with banana mixture, stirring together with rubber spatula until dry ingredients are blended, about 1 minute. Stir in chocolate chips and pecans. Spoon batter into a 9 1/4 x 5 1/4 x 2 3/4 inch, greased and floured loaf pan. Drop pan twice from height of 6 inches to counter to remove any air bubbles. Bake in preheated 350 degree oven 1 hour, or until wooden toothpick inserted in center of crack comes out clean. Cool in pan on wire rack 10 minutes. Remove bread to wire rack to complete cooling. Makes one loaf.
|
|
|
Post by Linda on Dec 20, 2003 8:25:38 GMT -6
I love your newsletter too. I especially like the extra messages but in the message board. I have more time to browse through them.
Thanks so much for all the work you put into the newsletter.
|
|
|
Post by Linda on Dec 20, 2003 8:22:14 GMT -6
PEANUT CHEWS
1 c. sugar 1 c. Karo syrup 1 c. peanut butter, creamy 1/2 box corn flakes
Bring sugar and Karo to a boil in a Dutch oven. Remove from heat. Stir in peanut butter and corn flakes. Place by teaspoon on a greased cookie sheet. Chill in refrigerator. Do not store them in the refrigerator.
|
|
|
Post by Linda on Dec 20, 2003 8:23:12 GMT -6
Thanks for your suggestion. I tried it and it worked well.
|
|
|
Post by Linda on Sept 29, 2002 10:12:32 GMT -6
BEAN SOUP WITH CORNMEAL DUMPLINGS
1 (15 1/2 oz.) can red kidney beans, rinsed and drained 1 (15 oz.) can black beans or pinto beans, rinsed and drained 3 c. water 1 (14 1/2 oz.) can Mexican style stewed tomatoes 1 to 2 tsp. chili powder 2 cloves garlic, minced 1 (10 oz.) pkg. frozen whole kernel corn 2 med. carrots, sliced 1 lg. onion, chopped 1 (4 oz.) can chopped green chili peppers 2 tbsp. instant beef or chicken bouillon or 6 bouillon cubes
In a crockpot combine beans, water, tomatoes, corn, carrot, onion, undrained chili peppers, bouillon, chili powder and garlic. Cover and cook on low 10 to 12 hours. Can be put in at night and let cook overnight or on high for 4 to 5 hours.
DUMPLINGS 1/3 c. all purpose flour 1/4 c. cornmeal 1 tsp. baking powder Dash of salt Dash of pepper 1 beaten egg white 2 tbsp. milk 1 tbsp. cooking oil
For dumplings, in a small bowl stir together flour, meal, baking powder, salt and pepper. In a medium bowl, combine egg white, milk, and oil. Add to flour mixture. Stir with a fork just until combined. Turn crock pot to high and drop the dumpling mixture from a rounded teaspoon to make about 8 mounds atop the soup. Cover; cook for 30 minutes (do not lift cover). Makes about 4 servings.
|
|
|
Post by Linda on Sept 29, 2002 10:11:32 GMT -6
SLOW COOKER BAKED BEANS
1/2 lb. bacon, diced 1/4 c. cornstarch 1/2 c. molasses 4 (16 oz.) cans pork & beans 1 med. onion, chopped 1/2 c. firmly packed brown sugar 1 tsp. dry mustard 1 tbsp. vinegar
In medium skillet, fry bacon until crisp. Drain. In crockpot, combine bacon and remaining ingredients. Stir until well mixed. Cover crockpot and cook on low setting for 6 to 8 hours.
|
|
|
Post by Linda on Sept 29, 2002 10:11:04 GMT -6
CAJUN RED BEANS AND RICE
1 1/2 c. of diced ham or ham hocks 12 to 16 oz. Polish sausage, diced 1 stalk celery, diced 1/2 green pepper, diced 1 sm. onion, diced 2 1/2 tbsp. oregano (not powder) 2 1/2 tbsp. ground thyme (not powdered) 1 tsp. ground black pepper Sm. dash red cayenne pepper (vary to taste) 1 3/4 c. chicken stock 2 tsp. garlic powder or 2 cloves minced garlic (not garlic salt) 2 cans red kidney beans 1 can dark red kidney beans 2 tsp. corn starch 1/4 c. water
Combine ham, sausage, celery, green pepper, onion, oregano, thyme, pepper, cayenne pepper, white pepper, chicken stock and garlic powder in a large pot or crockpot and simmer on low to medium heat for anywhere for 1 to 3 hours. Then rinse the beans in a strainer to remove the liquid they are packed in and add them to the other ingredients. I try to use a Teflon pot because the beans do not scorch as easily. Simmer another 30 minutes. Mix the cornstarch in water and add to the mixture. Continue simmering for 5 to 10 minutes to thicken. Serve over rice.
|
|
|
Post by Linda on Sept 29, 2002 10:09:58 GMT -6
CALICO BAKED BEANS
1/2 lb. bacon 2 lg. onions 1 lb. hamburger 1 can pinto beans 1 can kidney beans 1 can garbanzo beans 2 c. or 1 can lima beans 3/4 c. brown sugar 3/4 c. catsup 3 tbsp. apple cider vinegar Dash of hot sauce 1/4 tsp. garlic powder
Brown bacon, onion and hamburger. Drain beans of juice from can. Combine all ingredients in a crock pot, or in a bean pot. If using crockpot, cook for approximately 6 to 8 hours. If using bean pot, cook in a conventional oven at 250 degrees for approximately 6 to 8 hours.
|
|
|
Post by Linda on Sept 29, 2002 10:09:27 GMT -6
BAKED BEANS
1 lb. great northern beans 1/3 c. molasses 1/2 c. brown sugar 1 tsp. dry mustard 1 sm. onion 1 piece of salt pork approx. 2 x 2 x 1 inch thick
Soak beans overnight. Drain. Cover with fresh water and bring to boil. Shut stove off and let set about 20 minutes. Save liquid and put beans in crockpot. Use some of liquid to mix mustard, molasses and sugar. Pour over beans. Add pork and onion, salt and pepper to taste. Add enough reserved water to cover beans. Bake for about 7 to 10 minutes.
|
|
|
Post by Linda on Sept 29, 2002 10:08:56 GMT -6
SPECIAL BAKED BEANS
1 onion 1/2 lb. bacon 1 can butter beans, drained 1 can kidney beans, drained 1 can B & M beans, undrained 1 can pork & beans, undrained 1 1/2 tsp. Worcestershire sauce 1/2 c. white sugar 1/3 c. brown sugar 1/4 lb. Velveeta cheese, cubed (don't substitute)
Cut onion and bacon in small pieces and brown. Drain off all grease. Combine all ingredients in casserole dish and bake 1 hour in 350 degree oven. This casserole may also be made in microwave on medium until cheese melts and ingredients have begun to cook. I also make it in a crockpot, cooking on high about 2 hours. The best exercise for the heart is when you reach down and pick someone up.
|
|
|
Post by Linda on Sept 29, 2002 10:08:14 GMT -6
These are recipes that were accidently deleted from the message board recently.
|
|
|
Post by Linda on Oct 7, 2002 16:03:58 GMT -6
MICROWAVE PINEAPPLE DESSERT
16 oz. can crushed pineapple 1 1/2 c. miniature marshmallows 1/2 box of Yellow cake mix dry or 1 box Jiffy Yellow cake mix 1/4 c. melted butter 1/2 c. coconut 1/2 c. pecans
Layer as written, cook in microwave 12 minutes full power. Can be served warm or cold. Serve plain or with ice cream or Cool Whip.
|
|