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September 2007 Alphabetical Recipe
Index
July 2007 Alphabetical Recipe
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June 2007 Alphabetical
Recipe Index
May 2007 Alphabetical Recipe
Index
What day was the original hot dog or hamburger bun custard pudding recipe,
in??? Where can I find it, please?
Thanks, Sue
Have a problem Looking and know it has been in the last couple weeks seen
a recipe for round steak , mushroom soup pkg onion soup red pepper
plus other ingredients for use in crock pot. Thought could go right to one
of your sites and find it as didn't copy it at the time. Could you please
help me out, would so appreciate
it.
Judy
Nancy thank you for this wonderful newsletter. It is the first thing that
I look for each day.
Jane from NC
In October 26th newsletter Cindy M wanted to know the difference between
Almond Paste and Marzipan.
The ingredients are the same but each is a little different. Here is the
the difference taken from Odense Company that makes it. Hope this helps.
Both Almond Paste and Marzipan have the same ingredients; almonds, sugar
and glucose. Marzipan is milled to a smoother consistency, and has more
sugar. Because of this, Marzipan is more pliable. This allows for easier
rolling out and modeling.
Almond Paste’s higher almond content gives it a stronger flavor. It is
used as an ingredient in baked goods.
Thanks to Brenda/Alabama for the birthday wish and the great sounding
recipe for the Easy Crock Pot Roast. I can't wait to try it.
Grandma O, Illinois
From the Oct. 29 n/l Sherrie in TX and Betty Boop were asking about
Laurie's Lemon Bars. Below is the recipe you requested.
They are quite thin if you put them in a 9x13. When I bake them again I
will place them in the next smaller pan from the 9x13. My Opinion. Barb in
OKC
Laurie's Lemon Bars
From Laurie Cushing Recipe By : Concord Hospital
Admitting Cookbook, Concord, NH
1 1/2 cup flour
2/3 cup powdered sugar
1/2 teaspoon salt
3/4 cup cold butter
3 eggs
1 1/2 cup sugar
3 tablespoon flour
1/3 cup lemon juice
2 teaspoon lemon rind -- grated
1 powdered sugar -- for
1 topping
Mix flour, powdered sugar, and salt. Cut cold butter into 1/4" slices and
cut into flour mixture. Mix to a fine crumb stage. Press evenly into the
bottom of a greased 9x13" pan. (I greased my pan with Pam). Bake 20
minutes at 325F.
Beat eggs and add remaining ingredients, except powdered sugar. Mix well.
Pour lemon mixture over hot crust, increase heat to 350F, and bake another
20 minutes until golden. Sift powdered sugar onto bars while hot. Cool in
pan on wire rack. Cut into small squares and then in half to make diamond
shaped bars.
Cover and store in refrigerator, serve chilled.
Thanks to John in Michigan for the Roasted Red Pepper Spread
recipe. I am sure that it is very good.
Bill in NC
Hello Nancy, et al.
I am looking for a clone recipe for Buddy Bars/Little Debbie Nutty Bars
(peanut butter, chocolate, wafers). My husband loves them (as much as I
love this newsletter).
Thanks, Korena in Canton
Chicken Rollups (Crockpot)
boneless chicken breasts
1 box stovetop mix (made up)
2 pkgs chicken gravy (made)
put chicken breasts in a ziptop bag, and beat with a hammer to flatten (I
am sure there are other ways to do this, but I like to get my frustrations
out, sometimes)
then, take a breast out of the bag, lay flat, and put a nice spoonful of
stuffing on it, and spread out. then roll up like a jelly roll, and place
in crockpot. repeat. then, add the gravy on top.
cook all day. fantastic.
*** this is also great with cheaper cuts of steak, and boneless pork chops
with the same kind of gravy. I have also placed a slice of cheese on top
of the stuffing before rolling, and that turns out good, too.
Nedra in VA
Thanks to Susan G, Kalyn in the Woodlands, Pat, Sunshine and Nancy Wall
and anyone else who shared the tip for using white vinegar in the
wash to remove odors. I tried it on the quilt and haven't gotten it out of
the dryer yet (my husband did some outside work and I can't get to my
clothesline right now to
dry outside!), but it did smell better out of the washer. That was
definitely a "Why didn't I think of that?!" moment! I shared the idea with
a co-worker who used it to get smoke smell out of a washable coat. Thanks
for caring and for your prompt responses. Hope everyone out there is
having a good week!
Eureka, IL
I was wondering if anyone had a good recipe for couscous. I've
never had it, but I bought some, and am anxious for a unique recipe to
make. Thank you so much in advance.
CindyO
Someone asked about the size of Wild Rice Mix in the Chicken and Wild Rice
Casserole I sent in. I am so sorry I forgot the name, but I did check and
I sure did make a typo in writing down the recipe. It is (1) 6oz box of
Uncle Bens Wild Rice mix not 16oz box. I am so sorry for the mistake. So
yes you did right using the 6oz box. And I am so glad you liked it. It is
a real favorite around here.
Billie in Fl
For removing marker or ink in the dryer or on clothes, I use
Carbona Ink Remover. It's found on the laundry detergent aisle of my
grocery store. It's in a little yellow bottle. This is no fail!
kjc
What day was the Pineapple Pie in Recipe Exchange?
Joan
Good morning Nancy! For CarolJ in Nebraska, from the Oct. 30th newsletter
asking about cooking their turkey a couple days before Thanksgiving,
sliced and refrigerated until Thanksgiving day and then reheated. Yes you
can! It turns out great! Just put the slices in the meat juices (makes
great gravy!) in a large oven pan and cover with foil. When you are ready
to have your turkey, put the pan – yes, covered – in the oven on a slow
over (325º or so) for an hour or till it is heated through. Make your
gravy from the juice and you have part of Thanksgiving all done! We do
this all the time at our Moose Lodge, ‘cause we buy turkeys on sale and
keep frozen till we fix turkey dinners or turkey
enchiladas. Yum!
Now for Judi who is wanting more SW recipes, here is one I believe I am
fixing again tonight. It is so good! Nancy I am including quite a few SW
recipes that you can use one or two at a time – whenever you have room. I
will check out my recipes to get more of the ones I use and send them
later. Chris in NM
Quick SW Shrimp w/ Chile Lime Salsa
1 pound uncooked shrimp, peeled, de-veined, tails intact
Crisco® 100% Extra Virgin Olive Oil No-Stick Cooking Spray
Juice of 2 limes, divided – that’s one of those little plastic thingies
with real lime
juice!
1 teaspoon chili powder
Salt and pepper to taste
1 cup red onion, finely chopped – I mixed with sweet onion
1 - 2 jalapeño peppers, seeded and finely chopped – had none, so used 1
small
can, drained, Hatch green chilies
1 large tomato, seeded and finely chopped – I used 1 can petite diced
tomatoes
1/4 cup fresh cilantro, finely chopped
Hot, cooked pasta or white rice as an accompaniment – I made white rice
Place shrimp in a medium mixing bowl. Spray shrimp lightly with 100% extra
virgin olive oil no-stick cooking spray. Add half the lime juice; sprinkle
with chili powder and salt and pepper to taste; toss to coat. Set aside.
Place a large sauté pan, generously sprayed with 100% extra virgin olive
oil, over medium-high heat. Sauté onion and jalapeño peppers for about 2
minutes. Add shrimp; sauté for 2 minutes or until just opaque in center.
Stir in tomato, cilantro and remaining lime juice. Cook for 1 minute more.
Season to taste with additional salt and pepper. Serve immediately over
cooked pasta or white rice.
Chris’ Chili Rellenos Casserole
1 (27 oz.) cans Hatch whole, mild green chilis OR you may use fresh
roasted ones
3 c. Jack cheese, thinly sliced (or Colby or Co-Jack)
1 c. milk
4 eggs
3 tbl. flour
pepper to taste
3 c. cheddar cheese, grated or shredded - I use Mexican shredded cheese
2 tbl. parsley or cilantro
1 to 1 1/2 lb. lean ground beef, browned
Preheat oven to 350º F. Slit chilis open lengthwise and mop with paper
towels to remove excess moisture and remove seeds. Stuff each chili with a
slice of Jack cheese and place them in ungreased baking dish. (I would use
Release foil to reduce cleanup!) Whisk together milk, eggs, flour and
pepper to taste and pour over chilis. Spread browned ground beef over this
mixture. Sprinkle cheese over the top, cover and bake 30 minutes. Remove
covering and bake 15 to 20 minutes more. Remove from oven, sprinkle minced
parsley or cilantro over the casserole and serve. This makes a lot! You
may wish to omit the ground beef if
you want a vegetarian dish.
Chris NM
Sweet and Sour Carrots
2-3 lbs of carrots sliced in rings
1 can tomato soup
1 cup sugar
1/2 cup canola oil
1 tsp salt
1/8 tsp pepper
2 tsp Worcestershire sauce
1/4 cup chopped green pepper
1/3 cup shopped onion
1/2 tsp dry mustard
1/4 cup vinegar
Cook carrots until tender about 15-20 minutes and drain. Combine the rest
of the ingredients in a saucepan and cook 10 minutes. Pour over carrots
and let marinate 4 hours.
You can serve this hot or cold.
Lisa-Union Bridge, MD
Sausage-Potato Quiche
3 Tbsp Canola oil
3 cups shredded potatoes
1 cup sausage, browned and drained
1 cup grated cheddar cheese
1/2 cup chopped onions
2 eggs, beaten
1 cup evaporated milk
1 tsp salt
1 Tbsp parsley flakes
Mix together the oil and shredded potatoes press over bottom of 9 inch
deep dish pie plate for the crust. Bake at 400º for 15 minutes. Sprinkle
over the crust the sausage, cheese and onions. Combine the eggs, milk and
salt and pour over mixture. Sprinkle parsley over top. Return to oven and
bake at 400º for 35 minutes or until knife inserted in middle comes out
clean. Cool 5 minutes.
Lisa-Union Bridge, MD
We have made a meal out of these and not just used them for appetizers.
Ham Ball Appetizers
1 egg slightly beaten
2 Tbsp milk
1/2 cup fine dry bread crumbs
3 cups of ham (grinded like for ham salad)
2 Tbsp canola oil
1 cup pineapple juice
2 Tbsp cornstarch
2 Tbsp vinegar
2 Tbsp sugar
2 Tbsp soy sauce
1 beef bouillon cube
Combine the first 4 ingredients and shape into 1 inch balls. Heat the oil
in a skillet and fry the balls until browned and remove from skillet.
Combine the remaining ingredients in the drippings in the skillet. Cook
and stir until thickened. Return the meatballs to mixture and simmer 5
minutes until heated through.
Lisa-Union Bridge, MD
For the lady wanting to know if she could prepare her turkey several days
in advance, my sister Kitty used to work for a restaurant and they cooked
their turkey on the Wednesday before Thanksgiving, carved it and
completely covered it with chicken broth to keep it from drying out. This
does work.
grannym IL
For Amy in Canada:
Baking mix is Bisquick or any other biscuit mix such as Martha
White.
For Marilyn, I think in FL:
I have never baked the Cappuccino cake in a tube pan so have no advice
regarding this.
Thank you to the lady who was able to solve the frosting dilemma for the
Grand Slam Cake. I don't drive and was not able to get to the grocery
store to check on the fluffy white frosting.
grannym IL
For the ladies looking for "Just For Dinner" bread maker by West
Bend. If they put those words on Google and search...it'll come up. Amazon
has some for sale.
Celia Maine
Hi Nancy and Nancylanders,
First of all, I'd like to say how much I love this newsletter! I can't
believe all the time and effort that you put into it Nancy but I'm so
grateful that you do!
I've been searching for a recipe for quite a while now with no luck. I'm
looking for a green salad that had cubed cream cheese in it along with (I
think) green onions and cashews. The dressing was a little on the sweet
side and had celery seeds in it.
I'd love to surprise my family with making this again for the holidays so
if anybody can offer any help with the recipe, I'd really appreciate it.
Thank you again Nancy!
Melinda in Michigan
Want to thank Ka for the recipe. I can always count on the lady's on this
site. Just a little more help, I was thinking about making a cook book
with all the recipes from the lady's from the church, has anyone done
this, and if so , were do I start after I get the recipes?
Marlene Fl.
Just want you to know that I love your recipes and use them on a weekly
basis. Did the beef tips yesterday and it was great. Keep them
coming my Texas way.
Jo Ann
This is a site with a lot of tea cakes, for the lady that was looking for
them.Cooks.com - Recipes - Tea Cake
http://www.cooks.com/rec/search/0,1-0,tea_cake,FF.html
Marlene Fl.
For PeggyNELA in your Oct 30th newsletter.
How do you parch flour and how do you store it for future use?
Thanks you
Mary in NY
Carolyn in Los Banos, CA Oct. 30, 2007 newsletter
Re: Baked Mashed Potatoes
8-10 med. potatoes, peeled, cooked and mashed
Carolyn in Ar
Hello everyone,
This is for the lady that wants to take the smell out of her guilt.
I think if she used some ammonia in her washing machine
with some soap, it would come out.
I have seen all the recipes for ham salad, but none like mine.
I made this for years when my kids were small. enjoy
Ham Salad
2 lbs. bologna
1 can spam
8oz. mild chedder cheese
grind all together
add about 3 heaping tbs. relish
add 2 heaping tbs. honey
add enough mayo to bind together.
Roberts wife in Ohio
I went to another site that I love (besides yours of course) called
www.fooddownunder.com
I found 117 different recipes for teacakes. I know that many places call
teacakes soft sugar cookies, but they had lots of flavors at this site. I
sure hope this helps.
Detz of MI
Perfect scrambled eggs (recipe from Mr.Breakfast website)
(2 servings)
6 large eggs
6 teaspoons of low-fat milk(1 teaspoon for each egg)
3 dashes of salt (1 dash for every two eggs)
1 Tablespoon butter for frying Heat a large non-stick frying pan to a
setting just
above medium. A 12-inch pan works well for 6 eggs.
Do not add butter yet. We just want get the pan ready.
In large metal or glass mixing bowl, whisk the eggs with the milk and
salt. Beat vigorously for 2 minutes.
Alternatively, you can place the eggs, milk and salt in a blender and
blend for 20 to 25 seconds. Allow the mixture to set for a couple minutes
to let the foam settle.
Melt the butter in the frying pan. As the very last of the butter is
liquefying, add the egg mixture.
Do not stir immediately. Wait until the first hint of setting begins.
Start the Martha Stewart scrambling technique ("Using a spatula or a flat
wooden spoon, push eggs toward center while tilting skillet to distribute
runny parts.")
Continue this motion as the eggs continue to set. Break apart large pieces
as they form with your spoon or spatula. You will come to a point where
the push-to-center technique is no longer cooking runny parts of the egg.
Flip over all the eggs. Allow the eggs to cook 15 to 25 seconds longer.
Transfer eggs to serving plates. Add salt and pepper to taste.
A note about milk and water: Soy milk works effectively in the recipe.
Whole milk lends an overly milky taste to the eggs. No-fat milk and water
can both be used in place of the low-fat milk but the creamy texture of
the finished product is reduced.
lindah Texas
For the person wanting Enchilada sauce, here is the recipe
Judi in Las Vegas
Enchilada Sauce
1/4 cup oil
1/3 cup onion, finely minced
1-2 cloves garlic, finely minced
1/4 cup ground Cayenne powder
1 1/2 - 2 cups water
3 Tbsp.. flour
1/2 tsp. salt (use less if you use tomato sauce, as it is salty)
2 fresh tomatoes, pureed or about 10 oz. tomato sauce
In a skillet, brown the flour a little. Place oil in another saucepan and
saute the onion until transparent. Add the garlic and sauté for 1 minute.
Add flour to mixture and stir well for 1 minute. Add the Cayenne chile
powder and cook, stirring for 2 minutes. Add water plus extra water to
thin if necessary. Puree the
tomatoes with the salt. Add the tomato mixture or tomato sauce, if
desired. Simmer for at least 10 minutes, or while you prepare the other
ingredients for enchiladas. Will keep in refrigerator for 1 week or may be
frozen.
Green Enchilada Sauce
1 lbs fresh green tomatillos
1 cup water
4 serrano or jalapeno peppers
1 lime
1 bunch fresh cilantro
1 bunch fresh parsley
1 Tbsp vegetable oil
1 cup white vinegar
1 clove garlic
1 medium yellow or white Spanish onion, peeled
cinnamon
nutmeg
sugar
1 tsp salt
1 tsp pepper
Prepare green sauce by peeling tomatillos, washing, and soaking in cold
water for 10 minutes. Add water to blender, and puree tomatillos at high
speed until liquid. Add whole peppers, a handful of cilantro and parsley
to taste, the juice of one lime, oil, vinegar, garlic, and onion. Blend at
high speed until the liquid is homogeneous with suspended tomatillo seeds.
Add a small pinch of cinnamon, nutmeg, and sugar, and salt and pepper.
Adjust seasoning to taste (slightly sweet, quite citrusy, and preferably
spicy). Simmer sauce, covered, in a deep pan over low heat 40 minutes.
Delma
Hi everyone :) In response to the person wanting crockpot recipes I took
about 4 different Swiss steak recipes and changed them into my own version
of crockpot swiss steak which we all love here. It's not the bland boring
swiss steak that my mother used to make thus the name. I hope if you try
it you
enjoy it as much as we do.
Donna in KS
Not Your Mama's Swiss Steak
1 and half lbs round steak
2 Tbls flour
1/4 ts thyme
1/8 ts garlic powder
salt and pepper to taste
1/2 medium onion chopped
1 green pepper diced
1 stalk celery
1 carrot chopped (optional)
1 clove garlic chopped or 1 ts minced garlic (more if you love garlic)
1 (14.5oz can) stewed tomatoes
1/4 cup red wine (or 1/4 can beef broth)
1 or more Tbls Worcestershire sauce
Cut ground steak into serving sized pieces. Mix flour, thyme, garlic
powder, salt and pepper together. Dredge the meat pieces through the flour
mixture and place in slow cooker. Chop the onion, green pepper, celery and
carrot if using. Place the onion, green pepper, celery and carrot if using
on top of the meat.
Sprinkle minced garlic over the vegetables. Cover this all with the can of
stewed tomatoes. Pour the Worcestershire sauce and wine or beef broth over
all. Cook on low for 8 to 10 hours or high for 3 to 5 hours. Serve with
mashed potatoes or pasta or whatever your heart desires.
Enjoy
In the Tues. Oct. 30th letter, Carol J. in Nebraska was asking about
cooking a turkey a few days ahead of time. My dad and stepmother have been
doing that for yrs. They even slice it and freeze it. I think, but am not
sure, that they put turkey broth over the sliced meat. It has always been
very good. They just lined the pan with layers of the turkey, poured
turkey broth over, wrapped tightly and froze or just put in the
refrigerator. When you get ready to eat, just put it in the oven and heat
up. Hope this helps.
Connie in TX
In the October 28 newsletter Brenda was looking for a Spam recipe. Here's
one
I found on www.cooks.com
BAKED SPAM
1 can Spam
SAUCE:
1/3 c. light brown sugar
1 tsp. prepared mustard
1/2 tsp. vinegar
1 tsp. water
1/2 tsp. ground cloves
Place Spam in shallow pan. Score top. Clove surface. Bake at 350 degrees
F. for
10 minutes. Pour sauce over loaf and bake another 15 minutes, basting
every 5
minutes.
Margie - WA
For Dorothy, Ohio:
CHINESE COLE SLAW
SALAD:
1 16 oz. pkg. coleslaw with carrots [or broccoli coleslaw]
1 small pkg. sunflower kernels [1 cup]
1 small pkg. sliced almonds [½ cup]
1 bunch green onions, sliced [4-6]
2 pkg. Ramen beef noodles, uncooked and crumbled
DRESSING:
1/4 c vegetable oil
1/3 c rice vinegar or white wine vinegar
1/2 c sugar
2 pkg. beef flavoring from Ramen noodles
Mix all salad ingredients and pour on dressing. Add noodles shortly before
serving. Hope you enjoy!
Karen in TX
Here are a few of my favorite bread machine recipes
Judi in Las Vegas
Banana Bread (Bread Machine)
1/2 cup milk
2 Tbsps. oil (I use solid shortening or butter)
1 cup ripe bananas, mashed
2 eggs
1/4 cup sugar
1/4 cup dark brown sugar, packed
1/2 cup walnuts, chopped
1 and 1/2 cups all purpose flour
1 tsp. baking soda
1 tsp. salt
Use Cake/Quick Bread CycleEvelyn's Dinner Rolls
2 cups lukewarm milk
1/4 cup butter, softened
3 Tbsp sugar (I use 1 Tbsp sugar)
2 tsp salt (I use 1 1/2 tsp salt because I use less sugar)
2 eggs, beaten (room temperature)
5 - 5 1/2 cups bread flour
2 1/2 tsp bread machine yeast
Add all the ingredients into the bread pan except only add 5 cups of flour
to begin with. Select the "Dough" cycle and press "Start".
Because this is more flour than bread machines can handle, I take a rubber
spatula along the edges of the pan and stir helping the
machine mix the dough. Once it is mixed and starting to form a ball, let
the machine continue on its own. After about 8 to 10 minutes open the lid
and check the dough consistency. If too wet, add some of the other 1/2 cup
of flour a tablespoon at a time until you have a smooth round ball. If too
dry add warm milk or water, a tablespoon at a time until desired
consistency. Let cycle continue. Because this is more flour than usually
called for in bread machine recipes, the dough will rise quite a bit. When
you open the lid to punch down, the dough will have risen so much it will
go off the sides but just quickly grab the dough and put it back into the
pan. It will not fall all the way down the machine, only about an inch
down along the edges, but very easy to grab and put back into the bread
pan.
Take the dough out of the pan and roll into a ball and place on a buttered
board to rest, covered, (or better yet in a dough rise bucket) for about
10 minutes. The dough is usually a little sticky when you take it out of
the pan but gather it up with greased hands and slap it down on the board
2 or 3 times and form into a ball and give it the 10 minute rest. It will
be very easy to handle after the
rest. I like to butter my board instead of sprinkling with flour because
the dough will not stick to the board at all with butter and you won't be
adding any extra flour to the dough making it a little drier.
Divide the dough into 16-24 equal pieces and roll each into a ball and
then with your fingers bring up sides and pinch in the middle until you
have a tight ball and then turn over and cup with your hands and the sides
and turn it towards you to tighten. Place on a greased round baking pan
(or square) about 1/2 to 1 inch apart. Place in a warm, draft free area to
rise for about 30 - 45 minutes or until
doubled.
Take 1 egg white mixed with 2 tablespoons of water, mixed very well and
brush over the rolls right before putting into the oven. Or just brush
with butter when you take them out of the oven. Bake at 425 degrees for 10
to 12 minutes. Makes about 24 huge rolls.
Bread Machine Challah
(Dan's Recipe)
1 cup water (if you increase oil, decrease water by a similar amount).
1 teaspoon salt.
1 Tablespoon oil (some people use up to 1/3 cup--this gives a more
cake-like bread).
1-2 Tablespoon honey (or sugar), depending on how sweet you like it.
2 eggs beaten. Reserve 1 Tablespoon for wash.
3 cups white flour. For a chewier texture, substitute up to 1 cup of
"first clear flour" for an equal amount of white flour.
2 teaspoons yeast (some people have better results with 1 Tbs yeast and 1
and one half tsp salt).
sesame seeds and/or poppy seeds and/or raisins
Place all ingredients except 1 Tbs reserved eggs and the seeds or raisins
in bread machine in recommended order on "rise only" or pizza dough cycle.
After first rise, remove dough, and punch down. If dough is too sticky,
covering your hands or the bread board with white flour or corn meal
usually is enough to bring it to the right consistency. Don't make the
dough too dry -- the challah will be tough.
Roll the dough out into a long rope on a floured board. (If you like a
sweet challah with raisins, add them now, working them into the dough as
you roll it out.) Divide into three equal lengths. Place the three lengths
side by side and seal the right ends together, using wet fingers if the
dough is dry.
Braid. This is done just like braiding hair. Turn the three ropes so that
the sealed end is farthest from you and the ropes are extending towards
you. Place the left rope over the center rope. Then place the right rope
over the new center rope. Repeat until you've reached the end of the
ropes. For a Rosh Hashana round challah, make your ropes long and skinny.
After braiding, coil the braided dough up like a snake, starting in the
middle and working out. Some people skip the braiding and just coil. Don't
worry if it looks flat; the center will puff up as it rises.
Seal the end with a moistened finger.
Don't overwork the dough or the bread will be tough: if your first braid
isn't beautiful, try again next week.
Dust a board or pizza peel with flour and sesame and/or poppy seeds and
place the braided dough on it. Wipe the dough with the reserved egg, using
a brush or paper towel. Sprinkle with poppy and/or sesame seeds. Cover it
with a tea towel and leave it to rise for 1 hour.
Preheat oven (preferably with pizza stone) to 375.
Rich Buttermilk Bread
1-3/4 cups lowfat buttermilk (or can use 1-3/4 cups water + 7 Tbsp
buttermilk powder)
1 1/2 tsp salt
1/4 cup butter, softened
1 Tbsp sugar
1/2 tsp baking soda
4 1/4 cups bread flour
2 tsp bread machine yeast
Add all ingredients to your bread pan and process on White Bread setting.
Or you can do the following:
I use the "Dough" cycle of my bread machine. Check the dough consistency
after about 10 minutes. You want the dough to have formed a smooth round
ball slightly tacky to the touch. If the dough is too dry add liquid, a
tablespoon at a time until the desired consistency is achieved. If the
dough is too wet, add flour, a tablespoon at a time until the correct
consistency is achieved.
When the cycle is complete I take the dough out of the bread pan, roll up
into a ball on a buttered board, cover and let rest for 10 minutes or
better yet put in a dough rising basket. After the 10 minutes I either
shape into a loaf and place on a greased loaf pan or weigh it out and
divide the dough into 8 equal pieces and form each into a hoagie roll
(roll out each piece into a rectangle about 4x7
and then bring bottom third up a little higher than the middle and press
the seam. Bring the top third down over to the edge; press the seam well.
Bring the two ends slightly under and press those seams.
Turn dough over and press down and shape into your hoagie shape.) I place
them about an inch apart (so that they can rise up instead of to the
sides) on a jelly roll pan lined with a silpat liner and let them rise
till doubled about 45
minutes.
I make a cornstarch glaze of 2 Tbsp water, 1/2 tsp cornstarch and brush on
risen rolls or loaf. This glaze is great for having your toppings adhere
to the dough and not come off when you rub the baked bread with butter
after it comes out of the oven). Immediately sprinkle with toasted sesame
seeds.
Bake the hoagies at 350 degrees for about 20 minutes or until the
thermometer registers 190 to 200 degrees. Bake the loaf for about 30-35
minutes or until thermometer registers 190 to 200 degrees. Place on a
cooling rack to cool and butter the tops of each hoagie or loaf.
Thanks for the Ramen Noodle Salad recipes. I will try each one of them.
Thanks again
Dorothy in Ohio
Clem’s Green Chile Apple Pie- TNT
Prepare your favorite recipe of pastry dough, enough for 2 crusts. Divide
it in 2 balls and wrap each ball separately in wax paper.
6 green chiles, roasted, peeled, seeded and chopped OR 1 (4 oz.) can,
drained
6 –8 medium size tart apples, peeled and quartered, cored and cut in ½”
thick slices
3/4 c. sugar
2 tbl. flour
1 tsp. grated lemon peel
1 tsp. nutmeg
1/2 tsp. cinnamon
1 ½ tbl. butter
Toss apples with sugar, flour, lemon peel, nutmeg, cinnamon and chiles.
Set aside. Place oven rack at it’s lowest position and heat oven to 425ºF.
Roll out ½ pastry dough and gently fit into pie plate; trim edges, leaving
a 1” overhang. Spoon filling into lined plate. Dot with butter. Roll out
remaining dough. Moisten edges of bottom crust with water. Place together
to seal; flute or crimp edge. Brush top crust with a mixture of egg and
water. Cut leaves or little apples with remaining dough and decorate top
of piecrust. Bake 40 to 50 minutes or until apples are tender and crust is
golden brown. If crust browns too much near end of baking time, cover
loosely with foil. Serve warm or at room temperature. Makes 1 pie or 8
servings.
Chicken Enchiladas - my way
Originally posted by Chris in NM at Recipes To Go
Chicken or Turkey Enchiladas - my way
3 c. cooked and shredded chicken breast or turkey breast (you may use 1
large or 2 small cans cooked and shredded chicken
2 c. shredded Mexican mix cheese
1 or 2 cans diced green chiles
1 can cream of chicken soup (optional) I use it.
¾ c. sour cream
cumin to taste
salt to taste
1 can sliced ripe black olives, drained (optional)
8 - 6” flour or corn tortillas, warmed
1 lg. can enchilada sauce
½ c. shredded Mexican mix cheese
Lightly grease a 9 x 13 x 2” baking dish. Preheat oven to 350º F. In large
bowl, combine the meat, 1 ½ c. cheese, green chiles, sour cream, soup,
sliced black olives and seasonings. Place about 1/3 c. chicken mixture
down center of each tortilla. Roll to enclose filling; place enchiladas
seam side down, into baking dish. Pour sauce over enchiladas. Cover and
bake at 350º F for 30 minutes or until heated through. Uncover and
sprinkle remaining cheese over enchiladas. Bake uncovered for an
additional 5 minutes or until cheese melts. I just made these again
however, I only had one small container of sour cream - 6 oz. - so put
that in the mixture, along with 1 can of S W Style Pepper Jack Soup, 1 tbl.
chives, & 1 tsp. cilantro. Then instead of the enchilada sauce, I used Chi
Chi's thick and chunky salsa (mild). It is all in the oven now. ummmmm!!!!!
Oh - I did not use cumin or salt.
Aztec Casserole - my way
4 12" flour tortillas
1/2 can green enchilada sauce
1 c. sour cream
1 1/2 c. shredded Cheddar or Mexican cheese - divided
1 4 oz. can diced green chiles
2 diced tomatoes
1 c. corn kernels
6 boneless, skinless chicken tenders - browned or boiled
Brown or boil chicken tenders. Preheat oven to 350 º F. In a medium bowl,
combine sour cream, cheese, chile peppers, corn and tomatoes. Mix together
well. Spray an 8 x 10" baking dish and place 2 tortillas on bottom,
overlapping. Top with 3/4 of the cheese & sour cream mixture. Top with the
chicken tenders. Spread the enchilada sauce over top. Place remaining 2
tortillas on top, overlapping. Spread remaining sour cream mixture over
all and sprinkle with remaining shredded cheese. Bake for 30 to 45 minutes
or until center is heated through.
Tex-Mex Dip from http://www.allrecipes.com
1 large can refried beans
Fresh chopped tomatoes
1 can chopped black olives
1 chopped red or yellow bell pepper
5 chopped scallions, including tops
1 cup homemade or bottled green chile salsa
1 can diced green chiles
1 container avocado dip or fresh guacamole
8 ounces sour cream
Shredded Longhorn or Cheddar cheese
Layer the ingredients in the order given in a 13 x 9-inch dish.
Refrigerate until serving time.
Serve with large corn chips. Dip through all layers.
Queso Blanco Dip (White Cheese Dip)
This is the hard-to-find dip that is served in many Mexican restaurants.
from http://www.ortega.com
1 cup cheese (Monterey jack, Asadero or Chihuahua), finely shredded
4 ounces green chiles
1/4 cup half-and-half
2 tablespoons finely chopped onion
2 teaspoons ground cumin
1/2 teaspoon salt
1 serrano or jalapeno pepper, finely chopped (optional)
1 tablespoon finely chopped fresh cilantro (optional)
Put all ingredients in a double boiler and cook over medium or medium-low
heat until melted and well blended, stirring occasionally.
Serve with fresh tostadas or hot flour tortillas.
Tortilla Soup - TNT
1 Tbsp. butter
2 Tbsp. olive oil, divided
1 frozen pkg. multicolor julienned bell peppers
1 cup chopped onion
1/2 tsp. cilantro
2 cans - 14 oz. - chicken broth
2 tsp. crushed garlic
2 cups cooked diced chicken
1 cup salsa
1 can (14 1/2 oz.) petite diced tomatoes w/ juice
1 can, drained, mild chilies
1 cup whole kernel corn
corn tortillas - cut 2 to 3 in 1/2" strips
Mexican blend shredded cheese
sour cream, optional
Melt butter with 1 Tbsp. oil in lg. saucepan over medium heat. Add
peppers, onion, chilies & garlic and cook for 3 to 4 min. or until tender.
Stir in corn, chicken, tomatoes, broth, salsa & corn. Bring to a boil.
Reduce heat to low and cook for 5 minutes.
Heat 1 Tbsp. oil in med. skillet over med. high heat. Add tortilla strips
and cook, turning frequently with tongs, for 2 to 4 minutes or until light
golden brown and crisp. Remove from skillet and place on paper towels to
drain.
Serve in soup bowls. Top with tortilla strips, cheese and a dollop of sour
cream. Use extra tortillas to scoop up soup, etc.
These are quick and easy!
Grilled Shrimp Nachos
White corn tortilla chips, as many as you like
1 to 1 1/2 c. grated Monterey Jack cheese, 1/2 c. reserved
2 small cans chopped, mild green chilies
1/2 to 1 lb. canned or fresh & grilled med. shrimp*
salsa
sour cream
pickled sliced jalapenos
Layer chips on a foil-lined cookie sheet as deep as you want. Allow the
chips to overlap. Mix together the cheese, minus the reserved amount, and
chilies. Sprinkle on top of the chips. Sprinkle the shrimp on top of
everything. Add the reserved cheese on top of all and bake at 375 degrees
for 5 minutes or until the cheese has melted. Serve warm. Garnish with the
salsa, sour cream and jalapenos. * You may use canned or imitation crab
instead.
Guacamole
3 lg. ripe avocados, cubed
1 lg. tomatoes, cubed
1 sm. onion, diced
1 clove garlic, minced
dash Tobasco or Lousiana Hot Sauce
2 tbl. lime or lemon juice
1 tsp. salt - or to taste
Blend together all ingredients. Serve with chips of your choice. I always
place one of the avocado seeds in with the guacamole to help keep it from
going black. It works, too!
Chris NM
Please tell me what pastina is.
Scooch
*This may be a repeat recipe. I could not
remember if it had been posted before.
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