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11-25-2002 Happy Birthday to Carol, No. California !!!
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Maggie Blackwell
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Nov 25, 2002 02:00 PST
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IN THIS ISSUE:
MAGGIE'S WORLD – Monday already
RAMBLINGS – A prayer and being thankful
HAVE SOMETHING TO SAY?
DID YOU KNOW ? – Homemade self-rising flour
BIRTHDAY BABIES - Happy Birthday to Carol, No. California !!!
READER REQUESTS – Some responses to previous requests
CRAZY CORNER – This is exactly why it’s called “crazy”!
TODAY'S MENU – Carol’s birthday wish
YOUR FAVORITES – Lots of good eating here today!
HEART HEALTHY – Orange Cheesecake (low-cal)
COOKING FOR TWO – Marinated Flank Steak
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~*~ MAGGIE'S WORLD ~*~
Happy Birthday to Carol, No. California !!!
Today’s “menu” is for you. I hope you find
something to fulfill your wishes in it. May your
day be as special as you!
I hope this finds all of you doing well. We’ve got
some of the best weather (60 degrees as 03:30) but
it has truly knocked me for a loop. Yesterday I got
the makings of a sinus headache and it did my sleep
in pretty well. I should have gotten up and tried to
get some things done around the house but I just let
it make me miserable all night. I work today and maybe
it is better to have at least laid down last night if not
sleep. Chances are if I had gotten up last night, my
kids would have also. They are out of school ALL this
week. No need to get their sleep cycle as fouled up
as mine, right?
Today’s issue is filled with recipes that I know you will
enjoy. Matter of fact, I believe Carol’s birthday wish
may benefit the entire group as we loaded her up with
special chocolate goodies. Now, who can’t use a good
chocolate recipe?
Don’t forget this week’s theme is “Chicken Recipes”.
Chicken is a favorite in my house. We prefer it to any red
or white meats, fish or any other poultry. I have quite a few
recipes already selected to add to yours for our Sunday
theme issue. Your recipes should be sent in no later than
Friday for me to get them posted in time. As always, please
provide your name and location in your email. You may
send in as many recipes in an email as your little heart desires.
I appreciate recipes that are neat, contain no special
or filler characters (ie: "<<<<" and "-----") and not
be from someone else's copyrighted collection. Use the
weekly theme as the "subject" of your email. All of
these things make my job easier and the newsletters
better.
Send your submissions (and ALL recipes) to:
a2zre-@fastmail.fm
Theme recipes should have "Subject": Chicken Recipes
I will leave you with this from Larry, Ontario, Canada:
"God could not be everywhere, and therefore he created mothers."
- Jewish Proverb
~*~ RAMBLINGS ~*~
Larry, Ontario, Canada, sent these in:
PRAYER
Now I lay me
Down to sleep.
I pray the Lord
My shape to keep.
Please no wrinkles
Please no bags
And please lift my butt
Before it sags.
Please no age spots
Please no gray
And as for my belly,
Please take it away.
Please keep me healthy
Please keep me young,
And thank you Dear Lord
For all that you've done.
BE THANKFUL
Be thankful that you don't already have everything you desire. If you
did, what would there be to look forward to?
Be thankful when you don't know something,
for it gives you the opportunity to learn.
Be thankful for the difficult times. During those times you grow.
Be thankful for your limitations, because they give you opportunities
for improvement.
Be thankful for each new challenge, because it will build your strength
and character.
Be thankful for your mistakes. They will teach you valuable lessons.
Be thankful when you're tired and weary, because it means you've made a
difference.
It's easy to be thankful for the good things. A life of rich fulfillment
comes to those who are also thankful for the setbacks. Gratitude can
turn a negative into a positive. Find a way to be thankful for your
troubles, and they can become your blessings.
~Author unknown~
~*~ HAVE SOMETHING TO SAY? ~*~
Within reason (of course) this section is for you to "vent"
and tell the rest of the membership how you feel. I will post
just about anything that is NOT unkind to the group.
~*~ DID YOU KNOW ? ~*~
From Linda, CA:
HOMEMADE SELF-RISING FLOUR
2 cups of flour
1 t. salt
2 1/2 t. baking powder
Sift all the ingredients together and put in a dry container.
Use in any recipe that calls for self rising flour.
~*~ BIRTHDAY BABIES ~*~
Happy Birthday to Carol, No. California !!!
Carol got straight to the point. This is what she had to say:
“Sinful chocolate !”
I can do that, Carol!
Admit it or not...everyone was born.
Let us share your special day with you!
Send me your name, month/day of birth, your location and what type
of recipe you want the Mags to whip up for you. Email it to:
maggiebl-@hotmail.com
(PLEASE use "Birthday" as subject.)
~*~ READER REQUESTS ~*~
More recipes for EulaMae, LA for fruitcake recipes from Johnny, LA:
Southern Fruit Cake
5 large eggs
1/2 lb. butter (NOT MARGARINE)
1 cup white sugar
1 3/4 c flour ((NOT CAKE FLOUR)
1/2 t baking powder
3/4 LB glazed cherries*
1 lb. glazed pineapple*
4 cups shelled pecans (chopped)**
1/2 oz. vanilla
1/2 oz. lemon extract
Cream butter and sugar until fluffy. Add well-beaten
eggs and blend well. Chop nuts and fruit and mix with part of the
flour (I usually use about 1/2 to 3/4 c. and do it by hand) in another
bowl. Sift remaining flour and baking powder, then fold into egg
and butter mixture. Add flavorings and mix well. Then add fruit
and nuts. Mix thoroughly by hand. Put mixture in a greased tube pan
and place in a cold oven and bake for 3 hours at 275. Then let it
stand till it's cool and remove.
FRENCH FRUITCAKE
Source: The White House Chef Cookbook
I've made this every year since my sister first asked
me to see if I could find it. It's not heavy like traditional
fruitcakes are. It's more like a chiffon cake with fruit in it.
1 1/4 cups candied fruits
3/4 cup raisins
1 ounce dark rum
1 1/4 cups butter, room temp.
1 1/2 cups sugar
3 whole eggs
2 egg yolks
1 1/2 cups sifted flour
4 egg whites
Mix fruits and raisins with the rum and allow to soak
overnight.
Preheat oven to 325ºF.
Soften the butter in a large mixing bowl and gradually
blend in the sugar. One by one, mix in the 3 eggs and 2 yolks.
Mix the flour with the rum-soaked fruits and add this
to the butter mixture.
Whip the egg whites very stiff and fold in.
Line two 9 x 5 x 3-inch loaf pans with parchment paper.
Divide the batter evenly. Bake until toothpick comes out clean,
About 45 minutes. Halfway through the baking, use a knife to
make a slit in the middle of the cake. Serves 15 to 20
Bourbon Fruitcake
2 cups candied mixed fruit
1 1/2 cup raisins
1 1/2 chopped pecans
3 1/2 cups all-purpose flour, Divided
1 1/2 cups butter, softened
1 3/4 cup sugar
6 eggs
1 1/2 teaspoons baking powder
3/4 teaspoon ground nutmeg
1/3 cup milk
1/3 cup bourbon
1/2 cup bourbon
Combine candied fruit, raisins, and pecans; dredge in 1;2 cup flour,
stirring to coat evenly. Set aside.
Cream butter in a large mixing bowl; gradually add sugar, beating at
medium speed with electric mixer until light and fluffy. Add eggs, one
at a
time, beating after each.
Combine remaining 3 cups flour, baking powder, and nutmeg. Add flour
mixture to creamed mixture, alternately with milk and 1/3 cup bourbon,
beginning and ending with flour mixture. Stir in fruit mixture.
Spoon batter into greased and waxed paper-lined 10 inch tube pan. Bake
at 300 for one hour and 30 minutes or until wooden pick interested in
center comes out clean. Cool in pan 10 to 15 minutes; remove from pan
and cool completely on wire rack.
Moisten several layers of cheesecloth with remaining 1/2 cup bourbon;
cover cake completely with cheesecloth.. Wrap with aluminum foil and
store in cool place at least one week, re-moistening cheesecloth as
needed.
*Note...what you do with the remaining Bourbon in the bottle is your
choice LOL*
And…more fruit cocktail cake recipes for Irene Hill from Jessica, Corfu,
Greece:
FRUIT COCKTAIL CAKE
2 eggs
1-1/2 cups sugar
2 cups fruit cocktail with juice
2 cups flour
1/2 teaspoon salt
1 teaspoon cinnamon
2 teaspoons baking soda
1 cup chopped nuts
1/2 cup brown sugar
Icing
Preheat oven to 350 degrees. Combine eggs, sugar, and
fruit cocktail with juice. Stir in dry ingredients and
mix thoroughly. Pour into a large greased cake pan.
Combine nuts and brown sugar, and sprinkle over cake.
Bake for 40 minutes. Immediately top cake with hot
icing.
ICING:
1-1/2 cups sugar
1 cup evaporated milk
2/3 cup butter
1 teaspoon vanilla
Place sugar, milk, and butter in a saucepan and bring
to a boil. Boil for 2 minutes, stirring constantly.
Remove from heat and add vanilla.
(this is an older recipe and goes back a-ways with
potluck Sundays at church...)
FRUIT COCKTAIL DUMP CAKE
21 oz can fruit cocktail, drained
1 short can crushed pineapple
2 sticks margarine, melted
1 cup coconut
1 cup chopped pecans
1 box yellow cake mix
Spoon fruit evenly in bottom of 13 x 9 pan. Sprinkle
cake mix over it. Pour margarine evenly over all.
Sprinkle with coconut and pecans. Bake at 350F for 1
hour.
AND on my way to looking fruit cocktail cake up in my
files, I came across this one...
CHRISTMAS DUMP CAKE
1 (16 oz.) can whole cranberries
1 (21 oz.) can apple pie filling
1 box yellow cake mix
1/2 c. butter
1/2 c. chopped walnuts, almonds or granola
Heat oven to 325 degrees. Dump cranberries into an
ungreased 9 x 13 inch baking pan. Dump apple pie
filling into pan. Spread mixture evenly and spread dry
cake mix on top. Cut up butter and dot top of cake.
Sprinkle nuts and/or granola over cake. Bake for 1 hour
and 15 minutes.
Send your requests or replies to a request to:
a2zre-@fastmail.fm
(PLEASE use "Recipe Request" as subject.)
~*~ CRAZY CORNER ~*~
Welcome to the crazy corner of the world (mine, any way).
I'll give you the usual warning: "This section may be hazardous
to your sanity. It also may contain some graphic language.
Brief nudity." OK, I lied about the nudity...
Rosemarie, KC, MO…
How To Cook A Turkey
Step 1 Remove the turkey from the refrigerator.
Step 2 Take a drink of whiskey (Scotch)
Step 3 Place the turkey in the oven
Step 4 Take another 2 drinks of whiskey
Step 5 Turn oven the on
Step 6 Take 3 more whiskeys of drink
Step 7 Set the degree at 375 ovens
Step 8 Take 4 whisks of drinky
Step 9 Turk the bastey
Step 10 Whiskey another bottle of get
Step 11 Stick a turkey in the thermometer
Step 12 Glass yourself a pour of whiskey
Step 13 Bake the whiskey for 4 hours
Step 14 Take the oven out of the turkey
Step 15 Floor the turkey up of of the pick
Step 16 Turk the carvey
Step 17 Hands blood wash off; place Aid Bands on cuts
Step 18 Get you another scottle of botch
Step 19 Tet the sable and pour yourself a glass of turkey
Step 20 Bless the saying, pass and eat out
Johnny, LA…
Upstairs With My Wife
Bob walks into a bar one night. He goes up to the bar and asks for a
beer.
"Certainly, sir, that'll be 5 cents."
"Five cents - that's awesome!" exclaimed Bob. So Bob glances over at the
menu, and he asks "Could I have a nice juicy T-bone steak, with the
works?"
"Certainly, sir, "replies the bartender, but all that comes to real
money."
"How much money?" inquires Bob.
"A dime," replies the bartender.
"Ten cents!" exclaims Bob... "Where's the guy who owns this place?"
The bartender replies, "Upstairs with my wife."
Bob says, "What's he doing with your wife?"
The bartender replies... "Same as I'm doing to his business!"
Larry, Ontario, Canada…
"You're in remarkable shape for a man your age,"
said the doctor to the seventy-year old man after the examination.
"I know it," said the old gentleman. "I've really got only one
complaint.
My sex drive is too high. Got anything you can do for that, Doc?"
The doctor's mouth dropped open. "Your what?!" he gasped.
"My sex drive," said the old man. "It's too high, and I'd like to have
you lower it if you can."
"Lower it?!" exclaimed the doctor, still unable to believe what the
seventy-year old gentleman was saying.
"Just what do you consider 'high'?"
"These days it seems like it's all in my head, Doc," said the old man,
"and I'd like to have you lower it down to my genitals if you can."
From Katina, Memphis, TN...
TOP TEN THINGS THAT SOUND DIRTY, BUT IN A LAW FIRM AREN'T:
10. Have you looked through her briefs?
9. He is one hard judge.
8. Counselor, let's do it in chambers.
7. Her attorney withdrew at the last minute.
6. Is it a penal offense?
5. Better leave the handcuffs on.
4. For $200 an hour, she better be good!
3. Can you get him to drop his suit?
2. The judge gave her the stiffest one he could. And
the number 1 thing that sounds dirty but in law isn't
1. Think you can get me off?
TOP TEN THINGS THAT SOUND DIRTY BUT IN GOLF AREN'T:
10. Damn, my shaft is bent.
9. After 18 holes, I can barely walk.
8. You really whacked the hell out of that sucker.
7. Look at the size of his putter.
6. Keep your head down and spread your legs a bit more.
5. Mind if I join your threesome?
4. Stand with your back turned and drop it.
3. My hands are so sweaty I can't get a good grip.
2. Nice stroke, but your follow-through leaves a lot
to be desired.
And the number 1 thing that sounds dirty but in golf isn't:
1. Hold up! I need to wash my balls first
Send your funnies to: maggiebl-@hotmail.com
(PLEASE use "Humor" as subject.)
~*~ TODAY'S MENU ~*~
Carol, I hope you don’t mind NO menu today. I’ve done the
politically correct thing for a chocolate lover and gone straight
to dessert. Here is a small collection of terrific chocolate recipes.
Enjoy!
Absolutely Sinful Chocolate Chocolate Chip Cookies
Makes 24
2 1/2 (1 ounce) squares
unsweetened chocolate
1/2 cup butter
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups white sugar
2 eggs
1 teaspoon vanilla extract
2/3 cup sour cream
2 cups semisweet chocolate chips
Directions
1 Preheat oven to 375 degrees F (190 degrees C). In the
microwave or over a double boiler, melt unsweetened chocolate
and butter together, stirring occasionally until smooth.
Sift together flour, baking soda, baking powder, and salt;
set aside.
2 In a medium bowl, beat sugar, eggs, and vanilla until
light. Mix in the chocolate mixture until well blended. Stir
in the sifted ingredients alternately with sour cream,
then mix in chocolate chips. Drop by rounded tablespoonfuls
onto ungreased cookie sheets.
3 Bake for 8 to 10 minutes in the preheated oven. Allow
cookies to cool on baking sheet for 5 minutes before
transferring to a wire rack to cool completely. Store in an
airtight container.
Sinful Chocolate Truffles
Yield: 30 Truffles
Ingredients
1/4 cup heavy whipping cream
8 ounces (2 baking bars) Ghirardelli Bittersweet Chocolate, broken into
l/4-inch pieces
6 tablespoons unsalted butter, cut into small pieces
1/3 cup Ghirardelli Unsweetened Premium Cocoa
Preparation
In a small saucepan, bring the cream to a simmer. Remove from the heat,
and stir in the chocolate and butter. In a medium-sized skillet, bring
1/2 inch water to a slow simmer. Set the saucepan in the skillet over
low heat. Stir mixture just until chocolate has completely melted.
Remove from the heat.
Pour the chocolate mixture into a shallow bowl. cool, cover, and
refrigerate until firm, at least 2 hours.
Pour the cocoa into a pie plate. Line an airtight container with waxed
paper. Dip a melon baller or small spoon into a glass of warm water and
quickly scrape across the surface of the chilled truffle mixture to form
a rough 1-inch ball. Drop the ball into the cocoa. Repeat with the
remaining truffle mixture.
Gently shake the pie plate to coat truffles evenly. Transfer truffles to
the prepared container, separating layers with additional waxed paper.
Cover tightly and refrigerate up to 2 weeks, or freeze up to 3 months.
Dipping Chocolate for Truffles
Ingredients
10 ounces (2-l/2 baking bars) Ghirardelli Bittersweet
Chocolate, broken into l/4-inch pieces
Preparation
Line a baking sheet with waxed paper. Form the truffles and place on the
prepared baking sheet. (Do not coat in cocoa.) Freeze, uncovered, at
least 2 hours.
Melt the chocolate in a double boiler over hot, but not boiling, water.
Stir the chocolate occasionally until smooth. Remove the truffles from
the freezer. Drop one ball into the melted chocolate. Twirl briefly with
a fork to coat. Lift the truffle with the fork and drain over the
saucepan; return to the baking sheet. Repeat with the remaining
truffles. Place the baking sheet in the refrigerator and allow the
chocolate coating to set, approximately 1 hour. Place truffles in a
waxed paper-lined airtight container. Store up to 2 weeks in the
refrigerator or up to 3 months in the freezer.
Sinful Chocolate Fondue
For dippin--
pound cake
pineapples
Granny Smith apples
cherries
strawberries
bananas
... I think you get the idea... whatever you can imagine dippin' in
chocolate!
For the dippin--
1 package semi-sweet Ghiradelli chocolate chips
1/2 cup strong coffee
1/4 cup heavy cream
1/2 tsp. cinnamon
Chop all your dippins into chunks. Set aside.
Pour the chocolate chips into the fondue pot. Melt on low heat. Stir in
the coffee until smooth. Stir in the cream and cinnamon. Then, try not
to eat too much! YUMMY! This goes great with a strong cup of coffee with
cream to wash it all down.
Sinful Chocolate Waffles
Ingredients
1 3/4 Cup flour
3 Teaspoons baking powder
1/2 Teaspoon salt
6 Tablespoons sugar
2 Eggs well beaten
1 Cup milk
2 Tablespoons melted butter
2 Squares sweet chocolate
Directions
Melt chocolate and mix well. Sift dry ingredients and add to chocolate.
Add milk, eggs, Put one tablespoon of waffle mix in each compartment
near center. Cover and mix will spread to fill iron. Open iron when iron
indicates waffle is done. Waffles should be well puffed and delicately
brown. Lift from iron with a fork.
Chocolate Pecan Pie
Ingredients:
6 ozs. semi-sweet chocolate chips
1 cup chopped pecans
1 stick butter or margarine, melted
1 cup sugar
1/2 cup flour
2 eggs, beaten
1 teaspoon vanilla or vanilla extract
1 unbaked pie crust
Directions:
Combine all ingredients together in a large bowl, mixing together well.
Pour over into the pie crust (crust will appear to be very full). Bake
35 minutes at 350 degrees.
Serve warm or chilled with ice cream or at room temperature.
Prep time: About 45 minutes to 1 hour, including cooking time
Serves 6 to 8
Deep Dark Chocolate Cake
Ingredients:
1 box Devil's Food Cake Mix
1 package instant chocolate pudding
1 cup sour cream
4 eggs
3/4 cup water
1/4 cup oil
6 ounce package chocolate chips
Directions:
Using an electric mixer, mix all ingredients except chocolate chips.
After mixed well, stir in chocolate chips.
Pour batter into a well-greased bundt pan and bake for 45-50 minutes
(oven times vary) at 350 degrees.
Great served with whipped cream or ice cream
Prep time: 5-10 minutes
Diet Chocolate Flavored Syrup
1/2 c Firmly packed cocoa powder
1 1/4 c Cold water
1/4 ts Salt
Sugar substitute equal to 1/2 cup sugar
2 1/2 ts Pure vanilla extract
1/4 ts Chocolate extract - Optional
Mix cocoa, water and salt in a heavy saucepan until smooth. Bring to a
boil, and simmer gently, stirring constantly for 3 minutes. Remove from
heat; let cool 10 minutes. Add sweetener and vanilla and mix well. Pour
into a jar, cover, and store in refrigerator. Stir in jar before
measuring to use. Yield: 20 servings.
Just Chocolate Recipes: http://www.justchocolaterecipes.com/index.htm
Sugar Free Fudge
16 oz Cream cheese, softened
2 Unsweetened chocolate squares (1oz ea) melted and cooled
1/2 c Sugar substitute(aspartame sweetener)
1 ts Vanilla extract
1/2 c Chopped pecans
In a small mixing bowl, beat the cream cheese, chocolate, sweetener and
vanilla until smooth. Stir in pecans. Pour into 8-inch square baking pan
lined with foil. Cover and refrigerate overnight. Cut into 16 squares.
Serve chilled.
Diabetic Fudge
1 14 1/2 oz. evaporated milk
3 tb Cocoa
1/4 c Oleo
Liquid Sweetener to equal to 1/2 cup of sugar
1/4 ts Salt
1 ts Vanilla
2 1/2 c Graham cracker crumbs
1/4 c Nuts
Combine milk and cocoa in saucepan. Beat well. Add oleo, sweetener,
salt. Bring to boil. Remove from heat. Stir in remaining ingredients
except 1/4 cup graham crackers. Cool about 15 minutes. Divide mixture
into 32 balls. Roll in remaining cracker crumbs and chill.
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~*~ YOUR FAVORITES ~*~
These are recipes that you have sent in to share with us.
Please do not submit recipes from other newsletter or
ezine collections! They work hard and deserve credit.
Where possible, I have provided the submitter's name
and state. If you do NOT wish for your name to be used,
please specify when you submit.
Send recipes to: a2zre-@fastmail.fm
(PLEASE use "recipes" as subject.)
PLEASE, PLEASE, PLEASE!
Send me your name and state/location with EACH submission.
I have many duplicate names and simply cannot keep track
of which Tom, Suzie or Penelope sent which nor recognize
you by your email address alone.
GARLIC CHICKEN
Serves 6
~Sent in by: Johnny, LA
Ingredients:
3-lb. Frying Chicken, cut into serving pieces
Salt and Black Pepper to Taste
2 Tbs. Olive Oil
1/2 cup Dry White Wine
1/8 cup (2 Tbs.) Vermouth
2 Tbs. fresh Parsley, chopped
2 Tbs. fresh Basil, chopped
1 Tbs. fresh Oregano, chopped
Dash of Crushed Red Pepper Flakes
20 cloves Garlic, peeled (20 is correct)
2 stalks Celery, sliced
Juice of 1 Lemon
Peel of 1 Lemon
Remove the skin from the chicken pieces, if so desired. Sprinkle the
chicken pieces with salt and pepper.
Warm the olive oil in a heavy skillet over medium-high heat. Brown the
chicken on all sides, and remove to a platter when golden.
In a large mixing bowl, blend together the white wine, vermouth,
parsley,
basil, oregano, and red pepper flakes. Add the garlic and celery, and
mix
to coat. With a slotted spoon, transfer the coated vegetables to a slow
cooker.
Add the chicken pieces to the remaining herb and wine mixture and coat
well.
Place the chicken on top of the vegetables in the slow cooker. Sprinkle
the
lemon juice and peel over the top of the chicken. Pour the rest of the
wine
and herb mixture over the top of the chicken.
Cover and cook on low for 6 hours, or until the chicken is no long pink
in
the thickest cuts. Discard the celery and garlic and serve warm.
CRANBERRY PORK TENDERLOIN
Serves 4
~Sent in by: Larry, Ontario, Canada
1 1/2 pounds pork tenderloin
1 teaspoon salt
1 teaspoon pepper
2 tablespoons vegetable oil
1 cup cranberries
1/2 cup honey
1/4 teaspoon cloves
1/4 teaspoon nutmeg
Cut pork tenderloin into 2-inch thick slices.
Place between two pieces of plastic wrap and
gently flatten pork with a meat mallet or small
rolling pin.
Season pork with salt and pepper.
In a heavy skillet, heat oil over medium heat.
Brown pork slices. Remove from skillet and
keep warm.
Add remaining ingredients to the skillet. Cook
over medium heat for 4 to 5 minutes, until
cranberries are soft.
Return pork to skillet. Cook for an additional
3 minutes.
Serve with vegetables and rice or potatoes.
NOODLE LASAGNA
~Sent in by: Jessica, Corfu, Greece
1 - 16 oz. Package Extra Wide Egg Noodles
1 cup chopped onions
1 cup sour cream
1 cup cottage cheese
8 oz pkg. cream cheese
1 lb. Lean ground beef
1-2 cloves fresh chopped garlic (use as much as you like or not)
1 jar of your favorite spaghetti sauce
2 cups shredded cheese (packages work)
½ cup of parmesan cheese
-Preheat oven to 350 degrees Fahrenheit.
-Cook egg noodles according to package directions and
drain. In the same pot that you cooked the noodles in
add the onions, sour cream, cottage cheese, and cream
cheese and stir until combined.
-Brown ground beef and garlic in a skillet until brown.
Drain any excess grease. Add the jar of spaghetti sauce
to the meat and garlic.
-In a 2 quart oven-proof pan (I like to use 9x13 glass
cake/casserole dish), put a layer of the noodle mixture
on the bottom. Cover with half the sour cream/cream
cheese mixture. Put half the meat mixture on top of
the noodles, spreading all the way to the edges. Add a
layer of the shredded cheese and a heavy sprinkling of
the parmesan cheese. Add another layer of noodles,
cream cheese mixture, meat, then grated cheeses. Add
the final layer of noodles and some more grated cheese
on top. (If you have extra noodle mixture, try some
just like that-it's delicious.) Bake at 350 for 30-35
minutes until bubbly. Cut into squares and serve with
garlic bread and a fresh green salad.
HAM AND PINEAPPLE BAKE
Serves 6
~Sent in by: Johnny, LA
1-1/2 c chopped fully cooked ham
8 oz can crushed pineapple in juice, drained
4 medium green onions, sliced
1 c bisquick
1 c milk
2 eggs
2 t yellow mustard
1 c shredded colby monterey jack cheese
Heat oven to 400°. Spray pie plate, 9x1-1/4" with cooking spray.
Sprinkle ham, pineapple and onions in pie plate. Mix bisquick, milk,
eggs and mustard until blended; pour over ham mixture.
Bake uncovered about 25 min or until knife inserted in center comes
out clean. Sprinkle with cheese. Bake 3 to 4 min longer or until
cheese is melted.
CAJUN KISSES
~Sent in by: Hal, OH
From: The Old Alligator Grill in Austin, TX
8 fresh jalapeno peppers
8 peeled, de-veined and cooked shrimp (medium size)
Monterrey Jack or Mozzarella Cheese
8 strips of bacon
Sour Cream
Directions:
Cut tops off of jalapeno peppers and scoop out seeds. (discard seeds and
tops)
Stuff pepper first with small amount of cheese, then one shrimp and
then fill remainder with more cheese.
Wrap pepper with strip of bacon. (use toothpick to secure in place)
Place each "kiss" on a broiler pan. Broil until bacon is crispy. (you
can also deepfry, but this version is less greasy)
Drain on paper towel and serve on plate with sour cream for the dippin'.
These are one of the BEST appetizers I have ever had. Enjoy!!
OATMEAL CARMELITAS
~Sent in by: Linda, CA
2 cups of flour
2 cups of oatmeal
1 1/2 cups of brown sugar
1 t. baking soda
1/2 t. salt
1 cup of oleo melted
1 cup of chocolate chips
1 cup of chopped nuts
1 ( 14 oz ) package wrapped caramels
1/2 cup light creme
Oven to 350. In a large mixing bowl, combine flour, oatmeal, brown
sugar, baking soda, salt and oleo. Mix well and press 1/2 of the mixture
into a greased 9 by 13 pan. Bake 10 minutes. Sprinkle with chips and
nuts. In a heavy sauce pan melt the caramels and the cream. spread over
the chocolate mixture, and sprinkle the remaining crumb mixture over the
top. Bake 15 to 20 minutes. Cool, then refrigerate 2 hours cut and
enjoy.
PEACH BREAD PUDDING
~Sent in by: Johnny, LA
1 can (12oz) evaporated milk, scalded
1 2/3 cups water
2 eggs
1/2 cup sugar
1/2 teaspoon nutmeg
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1/2 teaspoon salt
4 slices buttered bread
1 1/4 cups ripe peaches, sliced, sugared
Beat eggs with sugar, flavorings, and salt. Combine the milk and
water; beat into the egg mixture. In a greased 1 1/2-quart
casserole, layer the bread, milk mixture, and peaches until all
ingredients are used. Set casserole in a pan of hot water and bake
at 350 degrees for 30 to 40 minutes, or until a knife inserted in
the center comes out clean.
HOT MUSHROOM DIP
~Sent in by: Rosemarie, KC, MO
8 oz fresh mushrooms, sliced thin
1/2 C chopped green onions
4 T butter
dash Tabasco
2 T flour
1/2 t salt
1 C sour cream
1 T milk
1/8 t pepper
1/8 t paprika
Oregano and Worcestershire to taste
Saute mushrooms and onions in butter. Sprinkle with flour; blend and
brown lightly.
Add milk and 1/2 C sour cream. Cook and stir over low heat until
mushrooms are tender.
Add remaining ingredients. Serve hot with wheat crackers.
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~*~ HEART HEALTHY (HH) ~*~
This section is a little gift from my heart to yours! While
not completely free of fat, cholesterol and calories, they
should make your daily chore of eating more wisely just
a little bit easier and a whole lot tastier!
ORANGE CHEESECAKE
Low-cal
~Sent in by: Larry, Ontario, Canada
3/4 cup crushed graham
crackers
2 tablespoons butter,
melted
8 ounces tofu
2 eggs
1 tablespoon finely shred-
ded orange peel
1/4 cup orange juice
2 teaspoons vanilla
1 8-ounce package Neuf-
chatel cheese
1/2 cup plain law-fat
yoghurt
2 tablespoons powdered
sugar
1 teaspoon vanilla
In a bowl combine crushed crackers and butter.
Press onto bottom of 7-inch springform pan.
Bake in 325-degree oven 6 minutes; cool.
Crain tofu and pat dry. In blender container
or food processor bowl combine eggs, sugar,
orange peel and juice, and 2 teaspoons vanilla.
Cut tofu and Neufchatel into chunks, add to
blender and process until smooth. Pour into
cooled crust. Bake in 325-degree oven 50
minutes or until nearly set.
Stir together yoghurt, powdered sugar and 1
teaspoon vanilla. Spread on hot cheesecake.
Cool on rack; chill. To serve remove sides of
pan. Garnish with orange slices.
Serves 8
Per serving:
Calories: 222
Protein: 8g
Carbohydrates: 20g
Fat: 13g
Cholesterol: 21mg
Sodium: 230mg
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~*~ COOKING FOR TWO ~*~
This section provides some recipes for those who cook for
two. Not many recipes are mindful of the need to have it
"scaled down" for you. I hope this helps.
MARINATED FLANK STEAK
Serves 2
~Sent in by: Larry, Ontario, Canada
1 pound beef flank steak
black pepper
1/4 cup olive oil
3 tablespoons fresh lemon juice
2 tablespoons light soy sauce
2 garlic cloves, minced
1 tablespoon brown sugar
Rub both sides of steak with pepper.
In a small bowl, whisk together oil, lemon
juice, soy sauce, garlic and brown sugar.
Place steak in a shallow pan. Pour marinade
over and turn steaks to coat well with mar-
inade.
Refrigerate for 2 to 3 hours, turning steak
occasionally.
Oil grilling rack with vegetable oil. Heat
broiler. Cook steak 4 to 5 inches from heat
for 5 to 6 minutes, brushing occasionally with
marinade. Turn steak over and continue
grilling for another 5 to 6 minutes.
Remove steak from heat and let stand for
10 minutes.
Slice steak against the grain, holding knife at
45° angle.
Serve with baked potato or rice.
Enjoy!
Maggie
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"I enjoy to contribute to several recipe sites and newsletters of
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Danish Ballet), I have had wonderful experiences with foreign cuisine, a
great love of mine! Cooking should be fun and my newsletter is FREE,
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