[RecipesAndMore] Herbed Skillet Vegetables
Herbed Skillet Vegetables Taste the difference a can of Swanson® Chicken Broth can make when potatoes, carrots and celery are cooked in broth instead of water! Serves: 4 Prep. time: 10 minutes Cooking time: 30 minutes 2 tbsp. cornstarch1 can (14 oz.) Swanson® Natural Goodness Chicken Broth, (1 3/4 cups)1/2 tsp. dried thyme leaves, crushed1/8 tsp. black pepper12 small new potatoes, cut into quarters2 medium carrots, cut into 1" pieces2 stalks celery, cut into 2" pieces MIX cornstarch and 1/4 cup broth. MIX remaining broth, thyme, pepper, potatoes, carrots and celery in skillet. Heat to a boil. Cover and cook over low heat 20 min. or until vegetables are tender. ADD cornstarch mixture. Cook and stir until mixture boils and thickens. (`´·.¸ ¸.·´´) ´Angelique`» . (¸.·'´ `´`·.¸) --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Curried Greens
Curried Greens 6 Servings When people hear the word "greens," I think they immediately conjure up childhood memories of overcooked lumps of vegetation they were forced to eat and hated. But the vegetable section of the grocery is a different world today, brimming with a variety of greens such as spinach, chard, kale, mustard, collards, and bok choy that are tasty as well as excellent sources of vitamins and minerals. Iron, calcium, and folic acid (an important B vitamin that helps prevent birth defects and offers protection from heart disease) are abundant in these leafy veggies. Greens can have strong tastes, but I encourage you to experiment with varieties you*ve never tried or haven*t had in a while. I believe you*ll be in for a pleasant surprise. Ingredients: 1 pound spinach, kale, collards, or beet greens (or mixture of all) 2 cloves garlic, pressed or minced 2-3 tablespoons curry powder 1 cup finely chopped tomatoes (fresh or canned) 1 tablespoon tomato paste 1 tablespoon dark-brown sugar 1 tablespoon canola oil 1 cup onion, finely diced 3/4 pound brown potatoes, peeled and cubed 1/4 cup chopped fresh cilantro (optional) Instructions: 1. Wash and drain greens, removing any coarse stems and midribs. Cut into half-inch strips. 2. In a small bowl, mix together garlic, curry powder, tomatoes, tomato paste, and sugar. 3. Heat the canola oil in a skillet and sauté onion over medium-high heat until it begins to brown. Add the spice-and-tomato mixture, mix well, and cook for a few minutes. 4. Add the potatoes and 2 cups water. 5. Mix well, bring to a boil, reduce heat, cover, and cook for 10 minutes. 6. Add greens and cook for 10 minutes more, or until potatoes are done. 7. Correct seasoning to taste. Garnish with the chopped fresh cilantro if desired. Nutritional Information: Per serving: 103 calories 3 g total fat (0 g sat) 0 mg cholesterol 19 g carbohydrate 4 g protein 4 g fiber 250 mg sodium (`´·.¸ ¸.·´´) ´Angelique`» . (¸.·'´ `´`·.¸) --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Daily Diabetic Recipe - 02.09.08 - DiabeticGourmet.com
Sugar Syl says, Go on & touch someone with a little sugar - Original Message - From: "Daily Diabetic Recipe" <[EMAIL PROTECTED]> To: <[EMAIL PROTECTED]> Sent: Saturday, February 09, 2008 9:58 PM Subject: Daily Diabetic Recipe - 02.09.08 - DiabeticGourmet.com > DAILY DIABETIC RECIPE -- February 09, 2008 - DailyDiabeticRecipe.com > = > From Diabetic Gourmet Magazine -- http://DiabeticGourmet.com > Lowest price ever for "The Diabetic Gourmet Cookbook" - only $9.77. > While supplies last at: http://diabeticnetwork.com/977 > > Advertisement -- > > TODAY'S HOT DEAL: > FREE STAINLESS STEEL COFFEEMAKER SET > > Order only 1-pound of gourmet coffee through this > special offer and you'll receive a VERY NICE 12-Cup > Programmable Stainless Steel Coffeemaker and a trendy > Stainless Steel Coffee Scoop. No further obligations! > > Regular or Decaf. Organic or Non-organic. > Ground or Whole. Flavored or not. You decide. > Buy 2 bags of coffee for a total of $14.95 and > you get the coffeemaker and scoop set for free. > > Check out this super hot deal at this link: > http://diabeticnetwork.com/freecoffeemaker > > End of Advertisement --- > > WHEAT MUFFINS > > Yield: 12 muffins > Source: "America's Everyday Diabetes Cookbook" by Katherine Younker > Info: http://diabeticgourmet.com/book_archive/details/17.shtml > > INGREDIENTS > > - 1 cup all-purpose flour > - 1 cup unsifted whole-wheat flour > - 2 teaspoons baking powder > - 1 teaspoon salt > - 1 egg, slightly beaten > - 1/4 cup molasses > - 1 cup milk > - 1/4 cup margarine or butter, melted > > DIRECTIONS > > Preheat oven to 400 degrees F. Spray a 12-cup muffin tin > with low-fat cooking spray or line with paper muffin cups. > > In a large bowl, combine all-purpose flour, whole-wheat > flour, baking powder and salt. Make a well in the center. > > In another bowl, combine egg, molasses, milk and > margarine. Add to flour mixture, stirring just until > blended. Do not overmix. > > Spoon batter into prepared muffin tin, filling cups > three-quarters full. Bake in preheated oven for > 25 minutes or until golden brown. > > Nutritional Information Per Serving (1 muffin): > Calories: 138, Carbohydrate: 21 g, Fiber: 2 g, > Protein: 4 g, Fat: 5 g, Sodium: 290 mg, Cholesterol: 18 mg > Diabetic Exchanges: 1 Starch, 1/3 Other Carbohydrate, 1 Fat > > RECIPE FROM THE ARCHIVE: > Couscous with Vegetables > http://diabeticgourmet.com/recipes/html/239.shtml > > Advertisement -- > > "DIABETIC COOKING MAGAZINE" SUBSCRIPTION.. > LIMITED-TIME OFFER: ONE YEAR FOR ONLY $9.95. > > Diabetic Cooking offers great-tasting, nutritious recipes to > help people with diabetes manage their daily meal plans. Quick > recipes will satisfy everyone in the family, while there are > plenty of cooking tips, baking secrets, helpful shopping hints. > > Special offer is valid for both new -and- renewal orders! > > Cover Price: $23.94 > Regular Price: $14.95 > Today's special price: $9.95 > > You must enter promo code "FIVEOFF" during checkout > in order to get the special price of $9.95 when > using the following link: > http://diabeticnetwork.com/diabeticcooking > > End of Advertisement --- > > ABOUT THIS EMAIL: This is an opt-in mailing list published by Diabetic > Gourmet Magazine. One email is sent daily with one diabetic-friendly > recipe. This is a sponsor-supported dispatch, so please take a few minutes > to learn about the sponsors that make this possible by contacting them or > visiting their websites. DO NOT REPLY TO THIS E-MAIL. This e-mail address > is only used by our automated system. > > Want more recipes? Visit our extensive Diabetic Recipe > Archive at http://diabeticgourmet.com/recipes > or swap recipes and post/find recipe corrections our > online community at http://diabeticcommunity.com > > To SUBSCRIBE or UNSUBSCRIBE visit http://DailyDiabeticRecipe.com or follow > this automatic REMOVAL link: > > http://diabeticgourmet.com/lists/manager.cgi?action=delete&email=Sugarsyl71%40sbcglobal.net&group1=Daily_Diabetic_Recipe > > Important Note, Disclaimer & Copyright: Not all recipes are appropriate > for all people. Make sure a recipe is appropriate for your meal plan. > Information provided is for informational purposes only and is not a > substitute for professional medical advice. Only your healthcare provider > should diagnose your healthcare problems and prescribe treatment. By > reading and subscribing to this dispatch you agree that the publisher can > in no way be held liable for any damages that result from information > provided herein and agree to the terms outlined at the Publisher website. > Content that appears courtesy of specific authors and publishers are the > property of those parties. No content may be reproduced or distributed in > any format for any purpose other than personal, individual use. > > HOW TO ADVERTISE > - > For information
[RecipesAndMore] FRUIT SALAD
FRUIT SALAD 1 pkg. vanilla Jello pudding 1 can mandarin oranges, drained 1 can pineapple chunks, drained, save juice 4 bananas, sliced 4 apples, diced 1 can peaches, diced, drained, save juice Grapes, diced pears, any other available fruit Drain 1 cup liquid from fruit. Mix with pudding mix in saucepan and bring to boil until thick. Stir constantly (takes about 1 minute). Cool, then add fruit. Makes a plain fruit salad special! --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] FRUIT COCKTAIL SALAD
FRUIT COCKTAIL SALAD 1 (5 5/8 oz.) pkg. vanilla flavored Jello instant pudding mix 1 1/3 c. buttermilk 1 (8 oz.) container Cool Whip 1 (30 oz.) can fruit cocktail, well drained 2 cans mandarin oranges, well drained 1 c. miniature rainbow colored marshmallows (opt.) Blend buttermilk into pudding mix using medium speed of mixer. When smooth, blend in Cool Whip. If consistency of mixture seems too thick, add a little more buttermilk. Fold in fruit cocktail and mandarin oranges, reserving half a can of oranges for garnish. Swirl a design on top of salad with a tablespoon. Gently arrange balance of mandarin orange slices in swirled design on top of salad. Add colored marshmallows to mixture before garnishing, if desired. Enjoy. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Re: Hi Friends!
Hey, Marilyn. Hang in there. I'll keep praying for you. Becky From: Marilyn L DeWeese Sent: Saturday, February 09, 2008 11:23 AM To: recipesAndMore@googlegroups.com ; [EMAIL PROTECTED] ; [EMAIL PROTECTED] ; [EMAIL PROTECTED] ; [EMAIL PROTECTED] ; April Stahl ; Brenda Parsell ; Jeanie Vejil ; [EMAIL PROTECTED] ; BARBARA ADAMS ; Tim Waugh ; Sugarsyl ; Gregory A. Daniel ; GREYHOUNDS RULE ; [EMAIL PROTECTED] ; [EMAIL PROTECTED] ; [EMAIL PROTECTED] ; Charlene Elder ; helen ; [EMAIL PROTECTED] Subject: [RecipesAndMore] Hi Friends! I am waiting to see if Frank's doctor releases him from the hospital today so he can be transferred to the nursing home for Rehab. As I said, he'll be there for at least 3 months. I'm sick inside. There is nothing I can do. Do prayers really help? Is God hearing me? Is God listening to me? Love, Marilyn --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Re: God's love
AMEN!!! From: steve doyle Sent: Saturday, February 09, 2008 11:03 AM To: RecipesAndMore@googlegroups.com Subject: [RecipesAndMore] God's love God's love It's amazing and incredible, But it's as true as it can be God loves and understands us all And that means you and me. His grace is all-sufficient For both the young and old, For the lonely and the timid, For the brash and for the bold. His love knows no exceptions, So never feel excluded, No matter who or what you are Your name has been included. And no matter what your past has been, Trust God to understand, And no matter what your problem is Just place it in His Hands. For in all of our unloveliness This great God loves us still, He loved us since the world began And what's more, He always will! Good friends are hard to find, harder to leave, and impossible to forget. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Re: Hi Friends!
Hi, Marilyn, Oh, no! we are praying for him, for the very best outcome. always here to support you. - Original Message - From: Marilyn L DeWeese To: [EMAIL PROTECTED] ; recipesAndMore@googlegroups.com ; [EMAIL PROTECTED] ; [EMAIL PROTECTED] ; [EMAIL PROTECTED] ; [EMAIL PROTECTED] ; [EMAIL PROTECTED] ; Charlene Elder ; GREYHOUNDS RULE ; helen ; Dale Pennington ; Gregory A. Daniel ; Tim Waugh ; BARBARA ADAMS ; [EMAIL PROTECTED] ; April Stahl ; [EMAIL PROTECTED] Cc: kzolo Sent: Saturday, February 09, 2008 7:52 PM Subject: [RecipesAndMore] Hi Friends! More bad news. Frank did not get released from the hospital today. The neurosurgeon did a scan and they found more brain hemorrhage and air in his brain. He is also very congested and they did a chest x-ray. I have to call tomorrow morning at 7:30 to see if they will do more brain surgery tomorrow or Monday. Please pray. Marilyn --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Hi Friends!
More bad news. Frank did not get released from the hospital today. The neurosurgeon did a scan and they found more brain hemorrhage and air in his brain. He is also very congested and they did a chest x-ray. I have to call tomorrow morning at 7:30 to see if they will do more brain surgery tomorrow or Monday. Please pray. Marilyn --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Re: God's love
If you wrote this, you should start a book, because you are really good. Nicole - Original Message From: steve doyle <[EMAIL PROTECTED]> To: RecipesAndMore@googlegroups.com Sent: Saturday, February 9, 2008 11:03:17 AM Subject: [RecipesAndMore] God's love God's love It's amazing and incredible, But it's as true as it can be God loves and understands us all And that means you and me. His grace is all-sufficient For both the young and old, For the lonely and the timid, For the brash and for the bold. His love knows no exceptions, So never feel excluded, No matter who or what you are Your name has been included. And no matter what your past has been, Trust God to understand, And no matter what your problem is Just place it in His Hands. For in all of our unloveliness This great God loves us still, He loved us since the world began And what's more, He always will! Good friends are hard to find, harder to leave, and impossible to forget. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Re: Zen stone for Thelma
just down load it to your pc, then do like you would for music - Original Message - From: Don Lorah To: RecipesAndMore@googlegroups.com Sent: Saturday, February 09, 2008 5:25 PM Subject: [RecipesAndMore] Re: Zen stone for Thelma Hi Thelma, I do not want to copy music, I want to copy movie and book files from blindmoviebuffs. can you help?? When I first plugged it in to charge, there were six on the menu, copy with roxio, copy cd, etc. thanks, Don - Original Message - From: delma bliss To: RecipesAndMore@googlegroups.com Sent: Saturday, February 09, 2008 5:52 PM Subject: [RecipesAndMore] Re: Zen stone for Thelma on mine you find the song you want or album set on it, and copy it by doing controll and the letter c then open the music folder on the zen and paist it, by doing controll and the letter v. hth. Delma - Original Message - From: Don Lorah To: recipesAndMore@googlegroups.com Sent: Saturday, February 09, 2008 2:54 PM Subject: [RecipesAndMore] Zen stone for Thelma Hi Thelma, Thanks for all the information about the zen stone. I have one and when I enter on zen stone in My computer it says, music only. How can I copy a file into the zen stome?? thanks, again,Ddon -- No virus found in this incoming message. Checked by AVG Free Edition. Version: 7.5.516 / Virus Database: 269.20.0/1268 - Release Date: 2/9/2008 11:54 AM No virus found in this incoming message. Checked by AVG Free Edition. Version: 7.5.516 / Virus Database: 269.20.0/1268 - Release Date: 2/9/2008 11:54 AM --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Re: Zen stone for Thelma
Hi Thelma, I do not want to copy music, I want to copy movie and book files from blindmoviebuffs. can you help?? When I first plugged it in to charge, there were six on the menu, copy with roxio, copy cd, etc. thanks, Don - Original Message - From: delma bliss To: RecipesAndMore@googlegroups.com Sent: Saturday, February 09, 2008 5:52 PM Subject: [RecipesAndMore] Re: Zen stone for Thelma on mine you find the song you want or album set on it, and copy it by doing controll and the letter c then open the music folder on the zen and paist it, by doing controll and the letter v. hth. Delma - Original Message - From: Don Lorah To: recipesAndMore@googlegroups.com Sent: Saturday, February 09, 2008 2:54 PM Subject: [RecipesAndMore] Zen stone for Thelma Hi Thelma, Thanks for all the information about the zen stone. I have one and when I enter on zen stone in My computer it says, music only. How can I copy a file into the zen stome?? thanks, again,Ddon No virus found in this incoming message. Checked by AVG Free Edition. Version: 7.5.516 / Virus Database: 269.20.0/1268 - Release Date: 2/9/2008 11:54 AM --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Applebee's Oriental Chicken Salad and Dressing
Applebee's Oriental Chicken Salad and Dressing Ingredients Oriental Dressing 3 tablespoons honey 1 1/2 tablespoons rice wine vinegar 1/4 cup mayonnaise 1 teaspoon Grey Poupon Dijon mustard 1/8 teaspoon sesame oil Salad 1 egg 1/2 cup milk 1/2 cup flour 1/2 cup corn flake crumbs 1 teaspoon salt 1/4 teaspoon pepper 1 boneless, skinless chicken breast half 2-4 cups vegetable oil (for frying) 3 cups chopped romaine lettuce 1 cup red cabbage 1 cup Napa cabbage 1/2 carrot, julienned or shredded 1 green onion, chopped 1 tablespoon sliced almonds 1/3 cup Chow Mein noodles Procedure 1. Preheat oil in deep fryer or deep pan over medium heat. You want the temperature of the oil to be around 350 degrees. 2. Blend together all ingredients for dressing in a small bowl with an electric mixer. Put dressing in refrigerator to chill while you prepare the salad. 3. In a small, shallow bowl beat egg, add milk, and mix well. 4. In another bowl, combine flour with corn flake crumbs, salt and pepper. 5. Cut chicken breast into 4 or 5 long strips. Dip each strip of chicken first into egg mixture then into the flour mixture, coating each piece completely. 6. Fry each chicken finger for 5 minutes or until coating has darkened to brown. 7. Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots. 8. Sprinkle sliced green onion on top of the lettuce. 9. Sprinkle almonds over the salad, then the Chow Mein noodles. 10. Cut the chicken into small bite-size chunks. Place the chicken onto the salad forming a pile in the middle. Serve with salad dressing on the side. Makes 1 dinner-size salad. Sandra K. Camp, ACBSW Foster Care Licensing Specialist Hope Community Resources, Inc. 540 W. International Airport Road Anchorage, Alaska 99518-1110 1-907-564-6832 DL & VM 907-564-7429 Fax scamp Sugar Syl says, Go on & touch someone with a little sugar --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Cajun Cafe Bourbon Chicken
Cajun Cafe Bourbon Chicken tThanks to Cathy Also taste very similar to Golden Corral Bourbon Chicken, but I doubt they use bourbon or any alcohol Ingredients: 1 lb. Chicken leg or thigh meat cut in bite size chunks 4 oz. Soy sauce 1/2 C. Brown sugar 1/2 tsp. Garlic powder 1 tsp. Powdered ginger 2 Tbsp. dried minced onion 1/2 C. Jim Beam Bourbon Whiskey or some brand of bourbon 2 Tbsp. White wine Procedure Mix all the marinade ingredients and pour over chicken pieces in a bowl. Cover and refrigerate (stirring often) for several hours (best overnight). Bake chicken at 350 for one hour in a single layer, basting every 10 minutes. Remove chicken. Scrape pan juices with all the brown bits into a frying pan. Heat, and add 2 Tbs. white wine. Stir and add chicken. Cook for 1 minute and serve. Sugar Syl says, Go on & touch someone with a little sugar --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Mexican Bread Pudding
Mexican Bread Pudding Posted by Peg Ingredients: About 3 slices of day old Texas Toast -- Italian or French bread may be substituted in lieu of -- 1/2 cup of brown sugar 1/2 cup of raisins 1 cup of water 4 apples, peeled and chopped 3/4 cup of shredded cheddar cheese Preheat oven to 350 F. Boil the cup of water in a saucepan, lower the heat and add the sugar. Stir for about 2-4 minutes or until it looks like a watery syrup mixture. On a baking pan, mix together raisins, apples, shred the Texas Toast and place in mixture. Pour the syrup over and mix well. Then sprinkle the cheese on top and lightly mix in. Bake for about 30 minutes in preheated oven. Remove from oven and enjoy this Mexican Bread Pudding Recipe. Makes 4-6 servings Sugar Syl says, Go on & touch someone with a little sugar --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Classic Recipe -- Tomato Ketchup
Classic Recipe -- Tomato Ketchup Posted on The Soulful recepies list FoodReference.com Mrs. Samuel Whitehorne, SUGAR HOUSE BOOK, 1801, Collection of the Newport Historical Society. Get them quite ripe on a dry day, squeeze them with your hands till reduced to a pulp, then put half a pound of fine salt to one hundred tomatoes, and boil them for two hours. Stir them to prevent burning. While hot press them through a fine sieve, with a silver spoon till nought but the skin remains, then add a little mace, 3 nutmegs, allspice, cloves, cinnamon, ginger and pepper to taste. Boil over a slow fire till quite thick, stir all the time. Bottle when cold. One hundred tomatoes will make four or five bottles and keep good for two or three years. Courtesy of FoodReference.com. Sugar Syl says, Go on & touch someone with a little sugar --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Lemon Bars Crust
Lemon Bars Crust Posted by Deb 2 cups flour 1 stick butter 1/2 cup powered sugar I use a food processor to combine the flour, sugar and butter. Pat into a 9 x 9 pan. Bake 25 minutes at 350* Filling beat together the following 2 cup sugar 4 T. flour 1/4 tsp. salt juice of 2 lemons 1 tsp. baking powder 4 beaten eggs Pour filling on cooked crust, put back into oven for 30 minutes or golden brown. Cool, sprinkle with powered sugar. Cut into bars. Note: Keep the butter cold when you add it, I find this makes the crust so smooth and people say how did you make this and of course I give them the recipe but not the food processor part and they say I made your recipe but its just not as light Sugar Syl says, Go on & touch someone with a little sugar --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Good Cookies
Good Cookies Posted by Shawna 1 cup brown sugar 1 cup margarine 1 cup white sugar 1 cup vegetable oil 1 cup Rice Krispies 1 cup Oat meal 1 cup Coconut 1 cup Nuts 1 teaspoon vanilla 1 teaspoon baking soda 1 teaspoon cream of tartar 1 egg 1/1 teaspoon salt 3 ½ cups flour Mix all ingredients together. Roll into walnut-size balls and flatten on a greased cookie sheet. Sprinkle each cookie with 1 teaspoon of red, white cookie crystals. Sugar Syl says, Go on & touch someone with a little sugar --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Re: Zen stone for Thelma
on mine you find the song you want or album set on it, and copy it by doing controll and the letter c then open the music folder on the zen and paist it, by doing controll and the letter v. hth. Delma - Original Message - From: Don Lorah To: recipesAndMore@googlegroups.com Sent: Saturday, February 09, 2008 2:54 PM Subject: [RecipesAndMore] Zen stone for Thelma Hi Thelma, Thanks for all the information about the zen stone. I have one and when I enter on zen stone in My computer it says, music only. How can I copy a file into the zen stome?? thanks, again,Ddon -- No virus found in this incoming message. Checked by AVG Free Edition. Version: 7.5.516 / Virus Database: 269.20.0/1268 - Release Date: 2/9/2008 11:54 AM --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Glenmora Gumbo
Glenmora Gumbo 1/2 cup oil 3 Tbsp. flour 1 lb. andouille sausage 1 medium onion, chopped 1 medium green pepper, chopped 2 stalks celery, chopped 1 red bell pepper, chopped 1 Tbsp. butter 1 tsp. garlic 1 tsp. thyme 1/2 tsp. black pepper 1 1/2 tsp. salt 2 bay leaves Pinch crushed red pepper 2 cups chicken stock 1 cup diced chicken Heat oil in a saucepan. Add flour and cook until flour turns a dark brown. Set aside. In another saucepan, saute andouille sausage, onion, celery, bell peppers, garlic, and seasonings in butter for about 10 minutes. Add chicken stock and simmer for 10 minutes. Let mixture come to a good boil. Add roux and simmer for one hour. Add in one cup of diced chicken. Serve gumbo over hot rice. HUGS JANET "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Andouille Smoked Sausage in Red Gravy
Andouille Smoked Sausage in Red Gravy 6 Tablespoon Unsalted butter 1/2 Cup Chopped green peppers 1-1/2 Pound Andouille smoked sausage [2-inch pieces] 1 Teaspoon Minced garlic 8 Teaspoon Tomato sauce 3 Cup Onions 1/4 Cup Chopped parsley 6 1/2 Cup Pork or beef stock 1 Cup Chopped green onion tops 1-1/2 Teaspoon Cayenne pepper 3/4 Teaspoon Salt 1/2 Cup Chopped celery Melt butter in Dutch oven. Add sausage, cover, and cook without stirring about 7 minutes. Turn over and sprinkle 2 c. of onions on top. Cover and cook another 7 minutes. Should be dark brown sediment on pan bottom. Add 3/4 c. of stock and scrape bottom. Add pepper and salt, stirring, scraping, and turning. Cover and cook 2 minutes, scraping once. Add celery, green peppers and garlic. Cover and cook 3 minutes, scraping once. Add tomato sauce and cook uncovered 5 minutes, scrapping occasionally. Add 1/2 c. onions. Cook 8 minutes until large puddles of oil have broken out and tomato mixture is thick. Stir only if sticking. Add parsley and 1/2 c. of the green onions. Add 3-1/4 c. more stock and scrape. Cook 20 minutes until liquid is thick dark red gravy. Stir occasionally. Stir in remaining stock and onions. Bring to boil, reduce heat, and simmer, stirring frequently, about 14 minutes, until gravy is noticeably thicker but still juicy. Remove from heat and serve immediately. HUGS JANET "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Andouille Smothered Beans
Andouille Smothered Beans 2 Tablespoon Vegetable oil 1/2 Pound Andouille sausage; finely chopped 2 Cup Julienned onions 1/2 Cup Chopped celery Salt; to taste Cayenne pepper; to taste 2 Tablespoon Chopped garlic 1 Pound Navy beans; rinsed, soaked overnight, drained 2 Bay leaves 8 Cup Water; to 10 cups 1/4 Cup Chopped green onions In a small stock pot, heat the vegetable oil. When the oil is hot, add the Andouille and render for 3 to 4 minutes. Stir in the onions and celery. Cook the vegetables for 2 to 3 minutes, or until the vegetables start to wilt. Season the vegetables with salt and cayenne. Stir in the garlic, beans, and bay leaves. Add the water and bring the liquid up to a boil. Reduce to a simmer and cook for 3 hours, uncovered, or until the beans are soft and creamy. Stir the mixture occasionally and check the seasonings for salt and cayenne. Stir in the green onions. Serve the beans with the Pan?Fried Catfish (the recipe for which is included in this collection). This recipe yields 8 servings. HUGS JANET "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Zen stone for Thelma
Hi Thelma, Thanks for all the information about the zen stone. I have one and when I enter on zen stone in My computer it says, music only. How can I copy a file into the zen stome?? thanks, again,Ddon --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Cajun Bread
Cajun Bread 1 loaf freezer bread 1 pound pan sausage 1 large onion, chopped 2 cups cheddar cheese, shredded Jalapenos, chopped or sliced Thaw bread. Cook sausage and add onions toward the end of the cooking time. Drain. Roll out bread after it has thawed. Mix cheese and jalapenos with sausage and onion mixture and spread over bread. Fold bread over and seal. Let it rise. Bake in 425º oven for 20-25 minutes. HUGS JANET "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Chicken Etouffee
Chicken Etouffee Straight from New Orleans, 2 tablespoons butter 2 tablespoons oil 1 onion, chopped 3 cloves garlic, minced 1/2 cup chopped celery 1 green bell pepper, chopped 6 boneless skinless chicken breasts 1/4 cup flour 1/8 teaspoon cayenne pepper 1-1/2 teaspoons Cajun or Creole seasoning blend 1 (14 ounce) can chicken broth 1 (14 ounce) can diced tomatoes, undrained 2 tablespoons tomato paste 1 pound small raw shrimp, devined and peeled PREPARATION: In large skillet, melt butter and oil together over medium heat. Add vegetables and stir. Meanwhile, cut chicken breasts into 3 pieces each and dredge in a mixture of the flour, cayenne pepper, and the seasoning blend. Remove vegetables from skillet. Add coated chicken to the skillet along with any remaining flour mixture; cook and stir until browned, about 5-6 minutes. Return vegetables to skillet along with chicken broth, tomatoes, and tomato paste. Bring to a boil, then reduce heat and simmer for 10-15 minutes or until chicken is cooked and sauge is thickened. Add shrimp to the skillet; simmer for 3-5 minutes longer until shrimp curl and turn pink. Serve over hot cooked rice. HUGS JANET "In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever". --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Daniel's Honey Coffee
Daniel's Honey Coffee Ingrediants: Your favorite ground coffee My Daniel uses Folger's Mountain Grown Honey to taste (about 1 table Spoon creamer or fresh milk(luke warm sugar, or sugar substitute, to taste Instructions: 1.. Brew your favorite coffee in your coffee maker. 2. fix your coffee to taste using milk, or creamer, adding sugar or sugar substitute, to your own liking. 3.. add about 1 table spoon of honey to your cup of coffee, and enjoy! Sugar Syl says, Go on & touch someone with a little sugar --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] SANDWICH TIPS...
SANDWICH TIPS... FREEZING? Yep, fresh is better of course but any kind of bread can be frozen, as bread or as sandwiches. Many people like to make lots of sandwiches and freeze them individually. Salad vegetables such as lettuce, tomato, and cucumber do not freeze well. Suitable fillings to freeze include: * egg (grate or chop finely and mix with a little mayonnaise or yoghurt) - this is an excellent filling to freeze as the sandwich will defrost by lunchtime and you won't have the smell of an egg sandwich until it defrosts. * lean ham, beef, chicken or turkey all freeze well and you can happily add mustard or pickles. * cheese freezes well - add sliced celery, chutney or pickles, if desired. * cream cheese (or light cream cheese) can also be frozen. Add chopped walnuts or almonds, dried apricots or other dried fruits, plus finely sliced ginger, if desired. * Even peanut butter can be frozen. Good friends are hard to find, harder to leave, and impossible to forget. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] AUTHENTIC HUNGARIAN GOULASH
AUTHENTIC HUNGARIAN GOULASH 2 lbs. stew beef 1 cup sliced onions 2 T brown sugar 2 1/2 teaspoons Hungarian sweet paprika 1 teaspoon dry mustard 2 teaspoons salt dash cayenne 1/4 cup + 2 teaspoons Worcestershire saucee (4 tablespoons + 1 teaspoon) 1 teaspoon vinegar 1 clove garlic, crushed 3/4 cup catsup 3 cups water Brown meat. Combine remaining ingredients and pour over meat. Bring to boil. Turn heat down to low and simmer for 1 ½ hours; if preferred, place browned meat and all other ingredients in pressure cooker, bring to full pressure, and cook 12 minutes. Serve over noodles. Garnish with parsley if desired. If you like a thicker sauce, dissolve 1 teaspoon of cornstarch in a bit of water, stir into boiling goulash, and cook for a minute or two until thickened. To cook in a slow cooker, place all ingredients in the cooker and cook on low 8-10 hours. Browning of meat ahead of time is not necessary. though it does add to the flavor of the dish.. To thicken, turn cooker to high; dissolve 1 teaspoon cornstarch in small amount of water, stir into goulash, and cook on high for 15-30 minutes or until thickened. Marsha & The Furry Fab Five --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Daily Diabetic Recipe - 02.08.08 - DiabeticGourmet.com
Sugar Syl says, Go on & touch someone with a little sugar - Original Message - From: "Daily Diabetic Recipe" <[EMAIL PROTECTED]> To: <[EMAIL PROTECTED]> Sent: Friday, February 08, 2008 9:28 PM Subject: Daily Diabetic Recipe - 02.08.08 - DiabeticGourmet.com > DAILY DIABETIC RECIPE -- February 08, 2008 - DailyDiabeticRecipe.com > = > From Diabetic Gourmet Magazine -- http://DiabeticGourmet.com > Lowest price ever for "The Diabetic Gourmet Cookbook" - only $9.77. > While supplies last at: http://diabeticnetwork.com/977 > > Advertisement -- > > FREE STAINLESS STEEL COFFEEMAKER > AND MORE WITH JUST A 1-LB COFFEE ORDER > > It's time for a nice, new coffee maker! Order only > 1-pound of gourmet coffee from Gevalia through this > special offer and you'll receive a VERY NICE > 12-Cup Programmable Stainless Steel Coffeemaker and a > trendy Stainless Steel Coffee Scoop -- absolutely FREE. > This is not a cheap coffeemaker - it's gorgeous! > > Regular or Decaf. Organic or Non-organic. > Ground or Whole. Flavored or not. You decide. > It's all yours for only $14.95 and shipping is FREE! > > You may cancel service at any time after receiving > your coffemaker with no further obligation. It's easy! > > See how nice the coffee maker is and take advantage > of this super hot deal using the link below: > http://diabeticnetwork.com/freecoffeemaker > > End of Advertisement --- > > CUCUMBER BUTTERMILK SOUP > > Yield: 4 (1-1/4 cup) servings > Source: "Light and Easy Diabetes Cuisine" > Info: http://diabeticgourmet.com/book_archive/details/24.shtml > > INGREDIENTS > > - 2 cups peeled, seeded, chopped cucumbers > - 4 cups buttermilk > - 1 tablespoon fresh lemon juice > - 2 tablespoons chopped green onion > - 1 tablespoon chopped fresh mint, > or 1 teaspoon dried leaf mint > - 1 tablespoon fresh dill, > or 1 teaspoon dried dill weed > - 1 teaspoon ground cumin > - Dash white pepper > - 1 tablespoon chopped fresh parsley > > DIRECTIONS > > Place all ingredients except parsley in a blender > or a food processor fitted with the metal blade and > process until smooth. Garnish with parsley. Serve cold. > > Nutritional Information Per Serving (1-1/4 cup): > Calories: 108, Cholesterol: 9 mg, Carbohydrate: 14 g, > Protein: 9 g, Sodium: 259 mg, Fat: 2 g > Diabetic Exchanges: 1 Milk, 1/2 Vegetable > > RECIPE FROM THE ARCHIVE: > Stuffed Peppers > http://diabeticgourmet.com/recipes/html/238.shtml > > Advertisement -- > > THE HOTTEST DEAL OF THE YEAR. > LIMITED TIME OFFER. ACT NOW :) > > Receive a VERY NICE 12-Cup Programmable Stainless Steel > Coffeemaker and a trendy Stainless Steel Coffee Scoop > after ordering only 1-pound of awesome coffee. > > Regular or Decaf. Organic or Non-organic. > Ground or Whole. Flavored or not. You decide. > It's all yours for only $14.95 and shipping is FREE! > > You may cancel service at any time after receiving > your coffemaker with no further obligation. It's easy! > > See how nice the coffee maker is and take advantage > of this super hot deal using the link below: > http://diabeticnetwork.com/freecoffeemaker > > End of Advertisement --- > > ABOUT THIS EMAIL: This is an opt-in mailing list published by Diabetic > Gourmet Magazine. One email is sent daily with one diabetic-friendly > recipe. This is a sponsor-supported dispatch, so please take a few minutes > to learn about the sponsors that make this possible by contacting them or > visiting their websites. DO NOT REPLY TO THIS E-MAIL. This e-mail address > is only used by our automated system. > > Want more recipes? Visit our extensive Diabetic Recipe > Archive at http://diabeticgourmet.com/recipes > or swap recipes and post/find recipe corrections our > online community at http://diabeticcommunity.com > > To SUBSCRIBE or UNSUBSCRIBE visit http://DailyDiabeticRecipe.com or follow > this automatic REMOVAL link: > > http://diabeticgourmet.com/lists/manager.cgi?action=delete&email=Sugarsyl71%40sbcglobal.net&group1=Daily_Diabetic_Recipe > > Important Note, Disclaimer & Copyright: Not all recipes are appropriate > for all people. Make sure a recipe is appropriate for your meal plan. > Information provided is for informational purposes only and is not a > substitute for professional medical advice. Only your healthcare provider > should diagnose your healthcare problems and prescribe treatment. By > reading and subscribing to this dispatch you agree that the publisher can > in no way be held liable for any damages that result from information > provided herein and agree to the terms outlined at the Publisher website. > Content that appears courtesy of specific authors and publishers are the > property of those parties. No content may be reproduced or distributed in > any format for any purpose other than personal, individual use. > > HOW TO ADVERTISE > - > For information on advertising in email newsletters, dispa
[RecipesAndMore] Diabetic-Friendly Chocolate Cheesecake
Diabetic-Friendly Chocolate Cheesecake A fantastically impressive recipe - great if you're watching your sugar and calories or if you're cooking for diabetics. Ingredients 1 package sugar-free chocolate graham crackers, crushed 1/3 C. reduced-calorie margarine, melted 1/4 tsp. ground cinnamon Cooking spray 1 envelope unflavored gelatin 1 C. fat-free milk 2 1/2 packages 1/3-less-fat cream cheese (Neufchatel), softened 2 tsp. vanilla extract 14 Tbs. granulated sugar substitute with aspartame (such as Equal Spoonful) 1/4 C. unsweetened cocoa 5 sugar-free chocolate wafer bars, coarsely chopped (such as Sweet 'N Low) Directions Combine first 3 ingredients, stirring well. Press into bottom and 1 inch up sides of a 9-inch spring form pan coated with cooking spray. Bake at 350 degrees for 8 minutes. Remove from oven; let cool on a wire rack. Sprinkle gelatin over milk in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves, about 2 minutes. Let cool slightly. Beat cream cheese at medium speed of an electric mixer until creamy. Add vanilla, beating well. Add gelatin mixture, beating until smooth. Add sugar substitute and cocoa; beat just until blended. Pour mixture into prepared crust. Cover and chill at least 3 hours or until set. Before serving, top with chopped wafers. Per Serving: Calories 238 Fat 16.5g (sat 8.4g) Protein 8.1g Carbohydrate 20.8g Fiber 1.5g Cholesterol 36mg Sodium 308mg Exchanges: 11/2 Starch, 3 Fat Sugar Syl says, Go on & touch someone with a little sugar --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Re: LEMON POUND CAKE WITH EQUAL
Oh oh Marilyn Thank you for this, it sounds so good. Syl Sugar Syl says, Go on & touch someone with a little sugar - Original Message - From: Marilyn L DeWeese To: [EMAIL PROTECTED] Cc: recipesAndMore@googlegroups.com Sent: Saturday, February 09, 2008 9:36 AM Subject: [RecipesAndMore] LEMON POUND CAKE WITH EQUAL LEMON POUND CAKE WITH EQUAL 45% calorie reduction from traditional recipe. 2 1/2 cups reduced fat baking mix (Bisquick) 2 cups Equal® Spoonful* 2 tablespoons cornstarch 4 teaspoons grated lemon peel 1 cup light lemon flavored yogurt 6 tablespoons stick butter, melted 2 eggs 2 tablespoons fresh lemon juice 2 tablespoons 2% milk 1 teaspoon vanilla 1/2 teaspoon almond extract Combine baking mix, Equal®, cornstarch and lemon peel. Mix in yogurt, melted butter, eggs, lemon juice, milk and flavorings until blended. Spoon mixture into well sprayed 9 or 12 cup Bundt® pan or 9 x 5-inch loaf pan. Bake in preheated 350°F oven 40 to 45 minutes or until wooden pick inserted near center comes out clean. Let cake cool in pan 5 minutes. Remove from pan and cool completely on wire rack. Variation: Lemon Poppy Seed Pound Cake - Prepare cake as directed above, adding 3 tablespoons poppy seed to dry ingredient mixture. Complete recipe as directed. Makes 16 servings. Enjoy. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] LEMON POUND CAKE WITH EQUAL
LEMON POUND CAKE WITH EQUAL 45% calorie reduction from traditional recipe. 2 1/2 cups reduced fat baking mix (Bisquick) 2 cups Equal® Spoonful* 2 tablespoons cornstarch 4 teaspoons grated lemon peel 1 cup light lemon flavored yogurt 6 tablespoons stick butter, melted 2 eggs 2 tablespoons fresh lemon juice 2 tablespoons 2% milk 1 teaspoon vanilla 1/2 teaspoon almond extract Combine baking mix, Equal®, cornstarch and lemon peel. Mix in yogurt, melted butter, eggs, lemon juice, milk and flavorings until blended. Spoon mixture into well sprayed 9 or 12 cup Bundt® pan or 9 x 5-inch loaf pan. Bake in preheated 350°F oven 40 to 45 minutes or until wooden pick inserted near center comes out clean. Let cake cool in pan 5 minutes. Remove from pan and cool completely on wire rack. Variation: Lemon Poppy Seed Pound Cake - Prepare cake as directed above, adding 3 tablespoons poppy seed to dry ingredient mixture. Complete recipe as directed. Makes 16 servings. Enjoy. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Re: Ricer:
Thanks. I want one. Joyce -Original Message- From: RecipesAndMore@googlegroups.com [mailto:[EMAIL PROTECTED] On Behalf Of Alberta Hall Sent: Saturday, February 09, 2008 11:03 AM To: RecipesAndMore@googlegroups.com Subject: [RecipesAndMore] Ricer: Joyce, we got our ricer at Bed Bath and Beyond for around $20.00. Hope this helps. Alberta and Miss Ivy -- No virus found in this incoming message. Checked by AVG Free Edition. Version: 7.5.516 / Virus Database: 269.19.21/1266 - Release Date: 2/8/2008 10:06 AM --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Re: Hi Friends!
hi, yes god is with you and he's hearing you just look at what he has brought Frank through already some people that gos through that kind of surgry dont make it. so think God that he made it, and will be able to come back home to you someday I no its hard my friend, but some times life is not easy just hang in there and be strong. find something you enjoy doing to pass the time with you and remember god loves you, and we all are here for you. Delma - Original Message - From: Marilyn L DeWeese To: recipesAndMore@googlegroups.com ; [EMAIL PROTECTED] ; [EMAIL PROTECTED] ; [EMAIL PROTECTED] ; [EMAIL PROTECTED] ; April Stahl ; Brenda Parsell ; Jeanie Vejil ; [EMAIL PROTECTED] ; BARBARA ADAMS ; Tim Waugh ; Sugarsyl ; Gregory A. Daniel ; GREYHOUNDS RULE ; [EMAIL PROTECTED] ; [EMAIL PROTECTED] ; [EMAIL PROTECTED] ; Charlene Elder ; helen ; [EMAIL PROTECTED] Sent: Saturday, February 09, 2008 10:23 AM Subject: [RecipesAndMore] Hi Friends! I am waiting to see if Frank's doctor releases him from the hospital today so he can be transferred to the nursing home for Rehab. As I said, he'll be there for at least 3 months. I'm sick inside. There is nothing I can do. Do prayers really help? Is God hearing me? Is God listening to me? Love, Marilyn -- No virus found in this incoming message. Checked by AVG Free Edition. Version: 7.5.516 / Virus Database: 269.19.21/1266 - Release Date: 2/8/2008 10:06 AM --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Hi Friends!
I am waiting to see if Frank's doctor releases him from the hospital today so he can be transferred to the nursing home for Rehab. As I said, he'll be there for at least 3 months. I'm sick inside. There is nothing I can do. Do prayers really help? Is God hearing me? Is God listening to me? Love, Marilyn --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] LEMON CAKE
LEMON CAKE 1/2 lb. (2 sticks) unsalted butter, at room temperature 2 1/2 c. granulated sugar, divided 4 extra-large eggs, at room temperature 1/3 c. grated lemon zest (6 to 8 large lemons) 3 c. flour 1/2 tsp. baking powder 1/2 tsp. baking soda 1 tsp. kosher salt 3/4 c. freshly squeezed lemon juice, divided 3/4 c. buttermilk, at room temperature 1 tsp. pure vanilla extract Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired. Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest. Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean. Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely. For the Glaze: 2 c. confectioners' sugar, sifted 3 1/2 tbsp. freshly squeezed lemon juice Combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides. Enjoy. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Re: God's love
amen and so true thanks - Original Message - From: steve doyle To: RecipesAndMore@googlegroups.com Sent: Saturday, February 09, 2008 10:03 AM Subject: [RecipesAndMore] God's love God's love It's amazing and incredible, But it's as true as it can be God loves and understands us all And that means you and me. His grace is all-sufficient For both the young and old, For the lonely and the timid, For the brash and for the bold. His love knows no exceptions, So never feel excluded, No matter who or what you are Your name has been included. And no matter what your past has been, Trust God to understand, And no matter what your problem is Just place it in His Hands. For in all of our unloveliness This great God loves us still, He loved us since the world began And what's more, He always will! Good friends are hard to find, harder to leave, and impossible to forget. -- No virus found in this incoming message. Checked by AVG Free Edition. Version: 7.5.516 / Virus Database: 269.19.21/1266 - Release Date: 2/8/2008 10:06 AM --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] God's love
God's love It's amazing and incredible, But it's as true as it can be God loves and understands us all And that means you and me. His grace is all-sufficient For both the young and old, For the lonely and the timid, For the brash and for the bold. His love knows no exceptions, So never feel excluded, No matter who or what you are Your name has been included. And no matter what your past has been, Trust God to understand, And no matter what your problem is Just place it in His Hands. For in all of our unloveliness This great God loves us still, He loved us since the world began And what's more, He always will! Good friends are hard to find, harder to leave, and impossible to forget. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Ricer:
Joyce, we got our ricer at Bed Bath and Beyond for around $20.00. Hope this helps. Alberta and Miss Ivy --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] LEMON MERINGUE CAKE
LEMON MERINGUE CAKE Make cake the day before you need it. LEMON FILLING: Make filling the same day as the cake. 2 c. sugar 1/2 c. cornstarch 2 c. water 4 egg yolks, slightly beaten 1/4 c. butter 2 tsp. grated lemon 2/3 c. lemon juice 2 drops yellow food coloring Mix sugar and cornstarch in saucepan. Gradually stir in water, and cook over medium heat stirring constantly, until mixture thickens and boils. Boil and stir 1 minute, gradually stir in the egg yolks. Stir and boil 2 minutes. Remove from heat, stir in butter, lemon peel, lemon juice and food color. Put in refrigerator until next day. Save the egg whites for the meringue. The next day cut the layer cakes in half and fill each layer with the lemon filling, also put lemon filling on top of cake. MERINGUE: 4 egg whites 1/4 tsp. cream of tartar 1/2 c. sugar 3/4 tsp. vanilla Beat egg whites with cream of tartar until foamy. Beat in sugar one tablespoon at a time, continuing to beat until eggs are stiff and glossy, but not dry. Do not underbeat. Stir in vanilla. Spread the meringue around the outside of the cake and dots some on the top of the cake. Preheat oven to 350°F and return cake to oven until the meringue is golden brown. Enjoy. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Love Potion # 9
Love Potion # 9 Serves: 2 to 4 Romance in a glass! Perfect for Valentine's Day or just sitting on the porch, enjoying a night with the person you love! Double the recipe and invite some friends to share the evening. 1-10 ounce package frozen strawberries, thawed 2 cups cranberry juice 1-750 ml bottle champagne, chilled Puree strawberries in a blender. Pour cranberry juice in a pitcher and stir in the strawberry puree and refrigerate until serving time. Pour in champagne and serve in stemmed glasses. -- *Rich Gorgonzola Marinara Pasta* Prep time: 10 minutes | Cook time: 20 minutes | Serves: 4 Gorgonzola/blue cheese and marinara -- gives a very rich and sharp taste to the basic marinara. 2 tablespoons olive oil 1/4 cup diced onions 2 teaspoons chopped fresh garlic 1 cup canned diced tomatoes 2 tablespoons dried basil 3 1/2 cups tomato sauce 4 ounces butter 4 ounces gorgonzola Sauté the onions in oil until soft. Add garlic, tomatoes and basil and cook until tomatoes are cooked and it is all blended together, about 10-20 minutes. Add tomato sauce and heat to a boil. Mix butter and cheese together and stir in until melted and blended. -- *Flourless Chocolate Brunch Cake* Prep time: 20 minutes | Cook time: 25 minutes | Serves: 4-6 4 ounces bittersweet chocolate (not unsweetened) 1/2 cup butter 3/4-cup sugar 3 large eggs 1/2 cup unsweetened cocoa powder, plus additional for sprinkling Preheat oven to 375 degrees. Butter an 8-inch round baking pan and line bottom with a round of wax paper; butter paper. Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water, meltchocolate with butter, stirring until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture.Add eggs and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack5 minutes and invert onto a serving plate. Top cake with whipped cream or powdered sugar, or top with fresh berries, too! --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Heart Shaped Homemade Pizza
Heart Shaped Homemade Pizza Pizza or biscuit dough (sold in tubes the refrigerator section) Pizza, spaghetti sauce mozzarella cheese your favorite toppings Shape your dough into a heart shape add sauce, cheese & toppings & bake. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Cupid's Chicken 'N' Stuffing
Cupid's Chicken 'N' Stuffing 1 package (6 ounces) seasoned stuffing mix 8 boneless skinless chicken breast halves (4 ounces each) 1 tablespoon canola or vegetable oil 1/4 teaspoon salt 1/4 teaspoon pepper 4 Swiss cheese slices (2 ounces), halved 2 tablespoons butter or stick margarine, melted 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted 1/4 cup water Prepare stuffing mix according to package directions. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. In a large skillet, brown chicken in oil. Sprinkle with salt and pepper; place over stuffing. Top with cheese. Drizzle with butter. Combine soup and water; spoon over stuffing. Cover and bake at 350° for 40 minutes. Uncover; bake 10-15 minutes longer or until chicken juices run clear. Yield: 8 servings. Nutritional Analysis: One chicken breast with 1/3 cup stuffing (prepared with reduced-fat cheese and reduced-fat reduced-sodium cream of chicken soup) equals 268 calories, 6 g fat (3 g saturated fat), 79 mg cholesterol, 869 mg sodium, 18 g carbohydrate, 1 g fiber, 32 g protein. Diabetic Exchanges: 4 lean meat, 1 starch. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Bread Stick Valentines
Bread Stick Valentines Vegetable oil spray 1 11-ounce can refrigerated bread stick dough 1 egg 1 tablespoon water Poppy or sesame seeds (optional) Bread sticks make great dinner side dishes and great craft materials. Let the kids make their own shapes or surprise them with your special creations. We like to make hearts, but you can shape your dough into anything -- first name, initials, flowers, animals, unique designs, even monsters! Makes 8 Heat oven to 350 degrees F. Spray a cookie sheet with vegetable oil spray. Separate dough into eight pieces. Twist or bend each piece into a heart shape or other design and place 2 inches apart on cookie sheet. Blend egg and water together and brush on dough. Add seeds if desired. Bake for 15 minutes, until golden brown. Variations: You can get quite creative with this recipe by substituting colored sugar, mini red candies, sprinkles or anything else you can think of for the seeds. Afterward you can drizzle melted chocolate over the top or a confectioner's glaze. Have fun! --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] IDENTIFY THEFT AT GROUPLY.COM - Very Important
- Original Message -
From: "*~Tamara~*" <[EMAIL PROTECTED]>
To: <[EMAIL PROTECTED]>
Sent: Saturday, February 09, 2008 9:14 AM
Subject: {casseroles_and_crockpots} IDENTIFY THEFT AT GROUPLY.COM - Very
Important
> IDENTIFY THEFT AT GROUPLY.COM
>
> There is a message going out to different Yahoo Groups advertising
> and suggesting that you join a new group called GROUPLY. This group
> claims to help manage all your Yahoo groups and you will get a
> summary, at the end of the day, telling you what is going on in all
> your groups.
>
> IF YOU JOIN THIS GROUP, they use your Yahoo ID and password to
> post "mass mailings" (can be junk, can be porno) and send them to
> anyone, and since it's YOUR ID they are using, others will think it
> is coming from you.
>
> For instance, you could get an email CLAIMING that it came
> from "emagic2" Yahoo group and it really is not from this group. I
> could get an email, with this mass mailing, claiming it came from me,
> and it wouldn't have been from me.
>
> Again, IF YOU HAVE JOINED THIS GROUP called "GROUPLY" IMMEDIATELY
> leave Grouply. Then go into your account at: http://groups.
> yahoo.com/mygroups and change your password. Some groups have
> posted that this will help. Unsubbing from that group won't make a
> difference (but I think you will want to) so change your Yahoo
> Password.
>
> By joining this group you have also exposed all your groups, group
> members and group leaders to hacking of their emails and group
> information.
>
> Because of this problem, all members with a email grouply.com are
> being removed from the affected groups. This is the only way to
> protect all the members. This is how Identity theft gets going.
> They now have your real email, your yahoo emails, any emails listed
> in your yahoo group and can mail as you in and out of the yahoo
> groups.
>
> I hope you understand what is happening and will take precautions to
> protect your Yahoo ID.
>
>
>
> This is another great group owned by *~Tamara~*
> Yahoo! Groups Links
>
> <*> To visit your group on the web, go to:
>http://groups.yahoo.com/group/casseroles_and_crockpots/
>
> <*> Your email settings:
>Individual Email | Traditional
>
> <*> To change settings online go to:
>http://groups.yahoo.com/group/casseroles_and_crockpots/join
>(Yahoo! ID required)
>
> <*> To change settings via email:
>mailto:[EMAIL PROTECTED]
>mailto:[EMAIL PROTECTED]
>
> <*> To unsubscribe from this group, send an email to:
>[EMAIL PROTECTED]
>
> <*> Your use of Yahoo! Groups is subject to:
>http://docs.yahoo.com/info/terms/
>
>
>
>
> --
> No virus found in this incoming message.
> Checked by AVG Free Edition.
> Version: 7.5.516 / Virus Database: 269.19.21/1266 - Release Date: 2/8/2008
> 10:06 AM
>
>
--~--~-~--~~~---~--~~
Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore
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[RecipesAndMore] CHOCOLATE HEART LAYER CAKE WITH CHOCOLATE-CINNAMON MOUSSE
CHOCOLATE HEART LAYER CAKE WITH CHOCOLATE-CINNAMON MOUSSE Look for the heart-shaped cake ring at cake and candy supply stores, or call Jane's Cakes and Chocolates at 800-262-7630. You can also use a buttered and floured 8-inch round cake pan with 2-inch-high sides. Cake 4 tablespoons unsalted butter, melted 1/3 cup all purpose flour 1/3 cup unsweetened cocoa powder 1/4 teaspoon salt 4 large eggs 3/4 cup sugar Mousse Base 1 cup heavy whipping cream 4 cinnamon sticks, broken in half Mousse, Cake Assembly, and Glaze 2/3 cup cherry jam 2 tablespoons kirsch (clear cherry brandy) 4 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped 1/2 cup heavy whipping cream 1/4 cup water 2 tablespoons light corn syrup 1 teaspoon chai-spiced tea leaves or Lapsang souchong smoked black tea leaves (from 1 tea bag) 5 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped For Cake: Preheat oven to 400°F. Place 8x8x2-inch heart-shaped cake ring on sheet of foil. Wrap foil up sides of ring. Brush foil and inside of ring with 1 tablespoon butter; dust with flour. Place on baking sheet. Sift flour, cocoa, and salt into medium bowl. Combine eggs and sugar in large metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk until sugar dissolves, about 2 minutes. Remove from over water. Using electric mixer, beat mixture until thick and billowy and heavy ribbon falls when beaters are lifted, about 5 minutes. Sift half of dry ingredients over; fold in gently. Repeat with remaining dry ingredients. Transfer 1/4 cup batter to small bowl; fold in 3 tablespoons butter. Gently fold butter mixture into batter; do not overmix or batter will deflate. Transfer batter to ring. Bake cake until tester inserted into center comes out clean, about 20 minutes. Transfer cake with foil to rack; cool completely. (Can be made 1 day ahead. Cover and store at room temperature.) For Mousse Base: Bring whipping cream and cinnamon sticks just to simmer in heavy medium saucepan. Remove from heat; let steep 1 hour at room temperature. Cover and refrigerate cinnamon cream overnight. For Mousse, Cake Assembly, and Glaze: Blend jam and kirsch in small bowl. Cut around sides of cake; lift off ring. Using metal spatula, loosen cake from foil and transfer to rack. Using serrated knife, cut cake horizontally in half. Using tart pan bottom, transfer top cake layer to work surface; turn cut side up. Spread half of jam on cut side of both cake layers. Strain cinnamon cream into large bowl; beat until soft peaks form. Stir finely chopped chocolate in heavy small saucepan over low heat until smooth. Quickly fold warm chocolate into whipped cream (chocolate must be warm to blend smoothly). Immediately drop mousse by dollops over bottom cake layer; spread to within 3/4 inch of edge. Gently press second layer, jam side down, atop mousse. Smooth sides of cake with offset spatula. Chill assembled cake on rack while preparing glaze. Bring cream, 1/4 cup water, corn syrup, and tea to boil in small saucepan, stirring constantly. Remove from heat; steep 5 minutes. Strain into another small saucepan; return to boil. Remove from heat. Add coarsely chopped chocolate; whisk until smooth. Cool glaze until thickened, but still pourable, about 30 minutes. Place rack with cake over baking sheet. Slowly pour glaze over cake to cover, using spatula if necessary to spread evenly. Chill until glaze is firm, at least 2 hours and up to 1 day. Place cake on platter and serve. Makes 4 servings. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Chocolate Cream-filled Valentines Sweethearts
Chocolate Cream-filled Valentines Sweethearts 1 1/2 cup Butter; softened 1 1/2 cup Powdered sugar 4 tsp Vanilla extract 3 cups Flour Choclate Cream Filling: 1/2 cup Heavy cream 1 cup Semisweet chocolate chips Topping: 1/4 cup Powdered sugar (icing sugar) Cream the butter in a medium bowl with electric mixer set at medium speed. Add the sugar and beat until smooth. Add the vanilla and mix until creamy. Scrape bowl. Add flour and mix at low speed until thoroughly mixed. Gather dough into 2 balls and flatten to disks. Wrap dough tightly in plastic wrap or place in an airtight plastic bag. Refrigerate for 1 hour or until firm. Preheat oven to 325 degrees F. Using a floured rolling pin, roll dough on floured board to 1/4" thickness. Cut out 2" hearts with cookie cutters. Continue using dough scraps, rerolling and recutting until all dough is used. Be careful not to overwork the dough. Place the cookies on an ungreased cookie sheet, 1/2" apart. Bake 16-18 minutes or until firm. Transfer to cool, flat surface. For Chocolate Cream Filling: Scald the cream in a small saucepan and remove from heat. Stir in the chocolate chips and cover for 15 minutes. Stir chocolate cream until smooth, then transfer to a small bowl. Set filling aside and let it cool to room temperature. Spread 1 teaspoonful of chocolate filling on the bottom side of half of the cookies. Top with bottom side of another cookie, forming sandwich. Repeat with remaining cookies and cream. Sift confectioners' sugar over the finished cookies. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Chocolate Conversation Heart Cakes
Chocolate Conversation Heart Cakes Ingredients: One and a half c. all-purpose flour Half cup granulated sugar Half cup packed light brown sugar Six full tablespoons cocoa One tsp. baking soda One fourth of a tsp. salt One cup water Six tablespoons vegetable oil One tsp. white vinegar One tsp. vanilla extract Creamy Frosting Red Decorating Gel Method: Heat oven to 350~ F. Grease and flour a 13 x 9 x 2-inch baking pan. Stir together flour, granulated sugar, brown sugar, cocoa, baking soda and salt in medium bowl. Add water, oil, vinegar and vanilla; beat with whisk or spoon until smooth. Pour batter into prepared pan. Bake 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Transfer to cutting board. Cut cake into 8 to 10 hearts using 3-1/4 inch heart-shaped cookie cutter. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Chocolate Chip Cookie Heart
Chocolate Chip Cookie Heart 1 cup flour plus 2 T. 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup softened butter or margarine 1/2 cup packed brown sugar 1/3 cup sugar 1/2 teaspoon vanilla 1 egg 2 cups chocolate chips (divided) Combine flour, baking soda and salt in small bowl. Beat butter, brown sugar, sugar and vanilla in large mixer bowl. Beat in egg. Gradually beat in flour mixture. Stir in 1 cup morsels; spread into greased and wax paper-lined 9 inch heart-shaped pan. Bake in preheated 375 oven to 18 to 20 minutes or until light golden brown. Let stand for 10 minutes; remove to wire rack to cool completely. Microwave remaining morsels in microwave-safe bowl on high power for 1 minute; stir. Microwave at additional 10 to 20 second intervals, stirring until smooth. Spread over cookie. Chill for 30 minutes or until chocolate is set. Decorate as desired. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Chocolate Cherry Heart
Chocolate Cherry Heart 1 15-ounce package refrigerated pie crusts 1 8-ounce package cream cheese -- softened 1cup confectioners' sugar 1 teaspoon almond extract 1/2 cup whipping cream 2/3 cup hot fudge ice cream topping 1 21-ounce can cherry filling and topping Allow both crust pouches to stand at room temperature 15 to 20 minutes. Remove one crust from pouch; unfold. Press out fold lines. If crust cracks, wet fingers and push edges together. Sprinkle 1 teaspoon flour over crust. Turn crust, floured side down, on ungreased cookie sheet. Using paper pattern as guide, cut crust into heart shape.* Generously prick heart crust with fork. Bake in a preheated 450 degree oven 9 to 11 minutes, or until lightly browned. Let cool. Repeat with the remaining crust. Combine cream cheese, confectioners' sugar and almond extract in a small bowl; beat until smooth. Add whipping cream and beat until thickened. To assemble, place one heart-shaped pie crust on serving plate; spread with 1/3 cup of the hot fudge. Carefully spread half of cream cheese mixture over hot fudge. Spoon 2/3 of the cherry filling over cream cheese. Spread second crust with remaining hot fudge and place over filling. Carefully spread with remaining cream cheese mixture. Spoon remaining cherry filling about 1 inch from edge. Refrigerate until serving time. Store any remaining torte in refrigerator. Makes 8 to 10 servings. Description: "Taste-tempting flavors of hot fudge sauce & whipped cream pair up with cherries for a dessert that is guaranteed to melt hearts." Source: "Cherry Marketing Institute" S(Internet address): "http://www.cherrymkt.org/index.html"; --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Chiffon Valentine Cake
Chiffon Valentine Cake 50 yr. old recipe Yield: 12 servings. 1/2 cup baking cocoa 1/2 cup hot water 1-1/4 cups sugar, divided 3/4 cup all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon salt 4 eggs, separated 1/4 cup vegetable oil 1 teaspoon vanilla extract 1/4 teaspoon cream of tartar Frosting: 1-1/2 cups whipping cream 1/4 cup confectioners' sugar 15 small fresh strawberries, halved Fresh mint, optional Line two greased 9-in. heart-shaped pans with waxed paper and grease the paper; set aside. In a small bowl, combine cocoa and water until smooth; cool. In a large mixing bowl, combine 1 cup sugar, flour, baking soda and salt. Add egg yolks, oil, vanilla and cocoa mixture; stir until smooth. In a small mixing bowl, beat egg whites until foamy. Add cream of tartar; beat for 1 minute. Gradually add the remaining sugar, beating until soft peaks form. Gradually fold into chocolate mixture. Pour into prepared pans. Bake at 350 F for 18-20 minutes or until top springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks to cool completely; carefully remove waxed paper. In a mixing bowl, beat cream and confectioners' sugar. Spread frosting between layers and over top and sides of cake. Spoon 1-1/2 cups of frosting into a pastry bag with a star or round tip. Pipe a decorative lattice design on cake top and sides. Garnish with strawberries and mint if desired. Refrigerate until serving. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Crockpot, Chicken Lasagna for Lovers
Chicken Lasagna for Lovers This is made in the crockpot so that you can spend more time with your sweetheart. 1 (10 ounce) package frozen spinach, thawed and drained well 1 pound diced cooked chicken of your choice 2 cans cream of chicken soup 1 (8 ounce) container sour cream 1 cup fresh grated Parmesan cheese 1 cup milk 1/3 cup chopped onion 1/2 teaspoon salt 1/4 teaspoon nutmeg 9 lasagna noodles, uncooked 3 cups mozzarella cheese, divided Press spinach between layers of paper towels to remove excess moisture. Combine spinach, chicken, soup, sour cream, Parmesan cheese, milk, onion, salt & nutmeg in a large bowl, stir well. Place 3 uncooked noodles in bottom of a lightly greased 5-quart crockpot. Spread one third of chicken mixture over noodles, then sprinkle with 1 cup mozzarella cheese. Layer with three more noodles, half of remaining chicken mixture & 1 cup cheese. Layer remaining noodles & chicken mixture over cheese; sprinkle with remaining 1 cup cheese. Cover & cook on HIGH for 1 hour. Reduce to LOW & cook 4 1/2 to 5 more hours. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Cherry Valentine
Cherry Valentine Yield: 4 Servings 1 1/2 c Cherries, pitted 2 md Peaches, halved and pitted 1/2 c Orange juice 4 ea Orange wedges 4 ea Cherries with stems Place cherries and peaches in a blender with orange juice. Blend at medium speed until creamy. Pour mixture into custard glasses. Top each glass with an orange wedge and a whole cherry. Serve immediately. Otherwise, store in the fridge with each custard glass tightly covered. Will keep for 3 to 5 days. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] CHEERY CHOCOLATE TEDDY BEAR COOKIES
CHEERY CHOCOLATE TEDDY BEAR COOKIES Yield: 4 dozen 1 2/3 cups (10-oz pkg) REESE'S Peanut Butter Chips 1 cup HERSHEY'S Semi-Sweet Chocolate Chips 2 tbsp Shortening (do not use butter, margarine, spread or oil) 1 pckg (20 oz) chocolate sandwich cookies 1 Box (10 oz) teddy bear shaped graham snack crackers Procedures Cover tray or cookie sheet with wax paper. Place peanut butter chips, chocolate chips and shortening. In medium microwave-safe bowl. Microwave at HIGH (100%) 1-1/2 to 2 minutes or until chips are melted and mixture is smooth when stirred. Using fork, dip each cookie into chip mixture; gently tap fork on side of bowl to remove excess chocolate. Place coated cookies on prepared tray; top each cookie with graham snack cracker. Refrigerate, uncovered, until chocolate is set, about 30 minutes. Store in airtight container in cool, dry place. Recipe from Hersheys Kitchens --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Burning Love Chocolate Cream Cake" by 1Steve
Burning Love Chocolate Cream Cake" by 1Steve A very rich and decadent cake. Great for a dinner party or Valentine's day treat. Sinfully Rich! 8-12 servings, 1 2-layer 9-inch cake. Cake 3 unsweetened chocolate squares 2 1/4 cups sifted flour 2 teaspoons baking soda 1/2 teaspoon salt 1/2 cup butter or margarine, softened 2 1/4 cups firmly packed light brown sugar 3 eggs 1 1/2 teaspoons vanilla 1 cup sour cream 1 cup boiling water Whipped Cocoa Cream 2/3 cup confectioners' sugar 1 teaspoon vanilla 1 pint heavy cream 1/2 cup unsweetened cocoa powder 1. Melt chocolate in a small bowl over hot (hot boiling) water and cool. 2. Grease and flour two 9x11/2-inch pans. 3. Tap out excess flour. 4. Sift flour, baking soda and salt onto waxed paper. 5. Preheat oven to 350°. 6. Beat butter, sugar and eggs in a large bowl with electric mixer on high speed until light and fluffy. 7. Beat in vanilla and cooled chocolate. 8. Stir in dry ingredients, alternating with sour cream and beating well with a spoon until smooth. 9. Stir in water (Batter will be thin). 10. Pour into pans. 11. Bake for 35 minutes or until centers spring back when lightly pressed with fingertips. 12. Cool in pans 10 minutes, then turn on wire racks and cool completely. 13. Split each layer in half crosswise to make 4 thin layers. 14. Fill and frost with Whipped Cocoa Cream. 15. Refrigerate. 16. To make Whipped Cocoa Cream combine listed ingredients in a chilled medium size bowl. 17. Whip ingredients in chilled medium bowl with chilled beaters until stiff. 18. You can quickly chill the empty bowl and beaters by putting them in the freezer for 15 minutes or so while the cake is cooling. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Brownie Hearts 2
Brownie Hearts 1 stick butter 2 ounces unsweetened chocolate 1 cup sugar 2 eggs 1/2 cup flour 1 1/2 cups M&Ms® plain chocolate candies 1 teaspoon vanilla heart shaped cookie cutter 8 x 8 inch pan cooking spray 1. Spray cooking spray into an 8-inch x 8-inch pan and preheat oven to 350°F. 2. Place butter and unsweetened chocolate into saucepan over low heat and melt. Stir to make smooth, set aside to cool, about 5 minutes. 3. Add sugar and vanilla, stir to incorporate. 4. Add eggs, one at a time, stirring to combine after each addition. 5. Add the flour, stirring to mix thoroughly. 6. Add 1 cup of M&M'S® Brand Milk Chocolate Candies for the Holidays and stir to combine. 7. Place into prepared pan, making sure the mixture is level and smoothed. 8. Sprinkle the remaining 1/2 cup M&M'S® Brand Milk Chocolate Candies for the Holidays onto the top. 9. Place into the oven and bake 20-25 minutes or until it tests done. 10. Let cool completely and cut with heart-shaped cookie cutter. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] BROWNIE HEARTS #1
BROWNIE HEARTS 4 ounces unsweetened baking chocolate 3/4 cup unsalted butter (6 ounces or 1.5 sticks) 2 cups sugar 3 eggs 1 teaspoon vanilla 1 cup flour 1 cup walnuts or other nuts, optional 1 small chocolate bar, optional Canned frosting, optional Valentine decorations or additional nuts Preheat oven to 350 degrees. Grease a 9-by-13-inch pan. Melt chocolate with butter (if using a microwave, 2 minutes is maximum). Stir until melted. Add sugar, eggs & vanilla. Stir in flour & nuts, if desired. Spread in pan. Bake 30 minutes at 350 º. Use a sharp knife to cut into heart shapes (cut one out of paper & use as a pattern or trace a design). Frost, if desired. Can break up a solid chocolate candy bar as soon as the brownies come out of the oven. Cover for few seconds to melt chocolate; spread. Eat right away. Or, spread with favorite valentine decorations or nuts. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] BE-MY-VALENTINE PIE
BE-MY-VALENTINE PIE Ingredients: 1 c Water 13-ounce package - Strawberry Flavored Gelatin 1 pt Vanilla Ice Cream (2 cups) 1Chocolate-flavored crumb pie shell Milk chocolate kisses - (optional) Instructions: 1. In a 4-cup glass measuring cup stir together water and gelatin. Cook, uncovered, on 100% power (high) for 1 1/2 to 2 minutes. 2. Add vanilla ice cream to the hot gelatin mixture, stirring till ice cream is melted. Chill mixture for 35 to 30 minutes, stirring twice during chilling (the mixture should mound when you drop it from a spoon. 3. Pour chilled ice cream mixture into pie shell. Chill about 4 hours or till ice cream is set. 4. If desired, arrange milk chocolate kisses in a heart shape atop pie. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] BE MY VALENTINE CAKE AND BUTTERCREAM FROSTING
BE MY VALENTINE CAKE AND BUTTERCREAM FROSTING 1 pkg. white cake mix for 2 layer cake 1 (12 oz.) container crushed berry cranberry-strawberry sauce (Ocean Spray)* 2/3 c. milk 3 tbsp. flour 1/2 c. margarine or butter, softened 1/2 c. shortening 3/4 c. sugar 1 1/2 tsp. vanilla extract 1/4 tsp. salt 2 pts. strawberries About 2 hours before serving or early in day: Preheat oven to 350 degrees. Grease & flour 8 inch round cake pan & 8 inch square baking pan. (If you have a heart shaped baking pans you can use those.) Prepare cake mix as label directs, using egg whites; pour into pans. Blend cranberry sauce into batter. Bake 35 to 40 minutes. Cool as label directs. Prepare frosting: In 1 quart saucepan, mix milk & flour. Over medium heat, cook until mixture boils, stirring constantly; boil 1 minute. Cool slightly. In small bowl, with mixer at low speed, beat margarine, shortening, & sugar until blended. At high speed, beat until light & fluffy. Reduce speed to low; add milk mixture, vanilla, & salt; at high speed, beat until very fluffy. Cut round layer into 2 semi-circles; arrange on plate with square layer to form a heart. Spoon 1/3 frosting into decorating bag with rosette tube. Spread remaining frosting over cake. Cut each berry in half; arrange on cake, leaving 3/4 inch border. Pipe frosting around berries. Makes 16 servings. Each serving, about 385 calories. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Be Mine Chocolate Cream Cupcakes
Be Mine Chocolate Cream Cupcakes FILLING INGREDIENTS 1/2 cup sugar 1 8 ounce package cream cheese -- softened 1 egg CUPCAKE INGREDIENTS 1 3/4 cups sugar 2/3 cup Land O Lakes butter -- softened 2 eggs 1 1/4 cups water 4 1 ounce squares unsweetened baking chocolate -- melted and cooled 1 teaspoon vanilla 2 3/4 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt FROSTING INGREDIENTS 2 cups whipping cream 1/2 cup powdered sugar 1/2 teaspoon vanilla Heat oven to 350°F. Combine all filling ingredients in small bowl. Beat at medium speed, scraping bowl often, until well mixed. Set aside. Combine 1 3/4 cups sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, adding eggs one at a time, until well mixed. Add water, melted chocolate and 1 teaspoon vanilla. Continue beating until well mixed. (Mixture may look curdled.) Reduce speed to low; add flour, baking powder, baking soda and salt. Beat until well mixed. For each cupcake, spoon 1 rounded tablespoon chocolate mixture into each paper-lined cupcake cup; top with 1 tablespoon cream cheese mixture. Spoon 1 rounded tablespoon chocolate mixture on top. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Let stand 5 minutes. Remove from pans. Cool completely. Meanwhile, beat whipping cream and powdered sugar in small bowl at high speed, scraping bowl often, until stiff peaks form. Gently stir in 1/2 teaspoon vanilla. Spread about 3 tablespoons frosting onto each cupcake. Store refrigerated. *Substitute LAND O LAKES® Soft Baking Butter with Canola Oil right from the refrigerator. TIP: Refrigerate frosting for up to 4 days. If mixture softens, rewhip to stiff peaks. TIP: Garnish with Chocolate Filigree Hearts or as desired. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Be Mine! Breakfast
Be Mine! Breakfast 8 ounces cream cheese, softened 1 teaspoon vanilla extract 1/2 cup chopped walnuts 1 (16 ounce) loaf French bread 4 eggs 1 cup whipping cream 1/2 teaspoon vanilla extract 1/2 teaspoon ground nutmeg 1 (12 ounce) jar apricot preserves 1/2 cup fresh orange juice 1 bottle champagne Peach Schnapps Beat together the cream cheese and 1 teaspoon vanilla extract until fluffy; stir in nuts and set aside. Cut bread into 10 to 12 (1 1/2-inch) slices. Cut a pocket in the top of each. Fill each with 1 1/2 teaspoons of the cheese mixture. Beat together eggs, whipping cream, the remaining 1/2 teaspoon of vanilla and nutmeg. Using tongs, dip the filled bread slices in the egg mixture, being careful not to squeeze out the filling. Cook on a lightly greased griddle until both sides are brown. Keep slices warm in oven. Heat together the preserves and juice, drizzle over hot French bread. Serve with bacon and Peach Champagne Cocktails. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Afew Valentine Dinner Recipes
> Planning a romantic dinner for two? Give your menu a burst of elegance by > dressing up your dishes with these winter jewels: Pomegranates, pears and > figs. > Not only do they add a luscious sweetness to everyday meals, they also > have > a history of being beneficial to love! > > Pomegranates are known in many cultures as a symbol of fertility. Chaucer, > Shakespeare and Homer have all extolled the virtues of pomegranates in > literature, and some hold that the pomegranate (not the apple!) was > actually the > fruit of temptation discovered by Adam and Eve. With their bright red > color, > pomegranates radiate romance, and have also gained popularity because > their > antioxidant levels are three times greater than those of red wine and > green tea. > > Blackened Shrimp with Pomegranate and Orange Salad > Use caution when removing the seeds from a pomegranate, as the juice can > stain. Cut the fruit into quarters, and pull open in the sink, under > running > water to prevent splashes. Bend the quarters open to release the seeds. > Pom > Wonderful makes a delicious pomegranate juice that can be used for the > vinaigrette. > > Vinaigrette: > Ingredients: > 2 tablespoons pomegranate juice > 1 tablespoon olive oil > 1 tablespoon fresh lemon juice > 1 teaspoon sugar > 1 small shallot, minced > 1 teaspoon Dijon mustard > Salt and freshly ground pepper to taste > > Salad: > > > Ingredients: > 2 cups watercress, cleaned and stemmed > 1/2 cup pomegranate seeds (about 1 pomegranate) > 1/2 cup diced orange sections (about 1 orange) > 1/4 cup chopped green onions > 1/4 cup toasted pine nuts > > Shrimp: > Ingredients: > 1/2 tablespoon paprika > 1/2 teaspoon ground cumin > 1/4 teaspoon garlic powder > 1/4 teaspoon dried oregano > 1/4 teaspoon cayenne pepper > 1/4 teaspoon salt > 12 large shrimp, peeled and deveined > 1 tablespoon olive oil > > Directions: > 1. Whisk all ingredients for vinaigrette in a small bowl and refrigerate > until use. (Or place in a lidded container with a jar and shake to > emulsify.) > > 2. Combine all ingredients for salad. > > 3. Combine the spices for the shrimp in a large zipper-lock plastic bag. > Add > shrimp to the bag, seal and shake. Remove shrimp from the bag. > > 4. Heat oil in a skillet over medium-high heat. Add shrimp when oil is hot > and cook for 2 minutes on each side, or until shrimp is done. Toss the > salad > with vinaigrette, divide onto two plates, top each with six shrimp and > serve > immediately. Serves 2. > > Per serving: 317 calories; 23g fat ; 14g protein; 17g carbohydrate; 4g > fiber; 55mg cholesterol; 638mg sodium > ~~~ > Pears' erotic reputation comes from their feminine shape and > mouth-watering > texture. This winter gem is truly sensual when shared with a loved one. > > Poached Pears in Cardamom Wine Sauce > Ingredients: > 1 cup dry white wine > 1 tablespoon honey > 1 teaspoon chopped ginger > 1/4 teaspoon whole cardamom seeds > 1 cinnamon stick > 2 large Bosc or Anjou pears, firm, peeled with stems intact > > Directions: > In a covered saucepan, deep enough to hold a pear upright, combine wine, > honey, ginger, cardamom and cinnamon. Place pears upright in pot; simmer > on low > heat for 30 minutes or until pears yield to the pressure of a fork. Serve > immediately, spooning additional wine sauce over pear. Serves 2. > > Per serving (with Bosc pears): 223 calories; 1g fat; 1g protein; 38g > carbohydrate; 6g fiber; 0mg cholesterol; 8mg sodium > ~~~ > Figs, with their sweet, fleshy fruit, were said to be Cleopatra's favorite > fruit. For the ancient Greeks the fig was one of the sacred foods > associated > with fertility and love. It has been rumored that in some Southern > European > countries wedding guests throw figs, instead of rice, at newlyweds to > enhance > their fertility. > > Fragrant Lamb and Fig Stew > Ingredients: > 1 teaspoon olive oil > 1 pound lamb tenderloin, trimmed and cubed > 1 cup diced onion > 2 garlic cloves, minced > 1 cup red wine > 1/4 teaspoon ground cumin > 1/4 teaspoon ground cardamom > 1/4 teaspoon ground ginger > 1 pinch saffron thread, crushed > 1 pinch ground red pepper > 1 cinnamon stick > 1 14-ounce can low-sodium beef broth > 1 15-ounce can garbanzo beans, drained > 1/2 cup dried figs, cut into quarters > 1 tablespoon chopped fresh mint > 1 tablespoon chopped fresh cilantro > 1/2 teaspoon salt > > Directions: > 1. Heat oil in a large Dutch oven over medium-high heat. > > 2. Add lamb, and sauté until browned, about 8 minutes. Add onion and > garlic > to pan; cook until onions and garlic are soft, and add wine, scraping the > pan > to release any browned bits. Add cumin, cardamom, ginger, saffron, red > pepper and cinnamon stick, and stir to incorporate. > > 3. Add 3/4 of the can of broth and bring to a boil. Stir in 3/4 of the can > garbanzo beans and figs. In a blender, add the remaining beef broth and > garbanzo beans, and blend until pu
[RecipesAndMore] Monica's chocolate Chip Muffins
My friend and co-worker Monica made these muffins and brought them to work. We all loved them. I hope you will too. 1/2 cup butter, softened 1 cup sugar 2 eggs 1 cup (8 ounces) plain yogurt 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 3/4 cup semisweet chocolate chips Topping 1/4 cup semisweet chocolate chips 2 tablespoons brown sugar 2 tablespoons chopped walnuts, optional 1 teaspoon ground cinnamon In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add yogurt and vanilla; mix well. Combine the flour, baking soda, baking powder and salt; add to the creamed mixture just until moistened. Fold in chocolate chips. Fill paper-lined muffin cups two-thirds full. (I just greased a muffin pan and didn't use paper liners) Combine the topping ingredients; sprinkle over batter. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for five minutes before removing from pans to wire racks. Yield: One dozen. -- No virus found in this incoming message. Checked by AVG Free Edition. Version: 7.5.516 / Virus Database: 269.19.21/1266 - Release Date: 2/8/2008 10:06 AM --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] ANGEL FOOD CAKE WITH LEMON CREAM
ANGEL FOOD CAKE WITH LEMON CREAM CHEESE FILLING 1 angel food cake (round or square) 1 package instant lemon pudding 8 oz. softened cream cheese 1 cup cold milk whipped cream Slice angel food cake into thirds. Mix pudding with cream cheese, leaving cream cheese chunky. Add milk, spread over layers of cake. Top off with whipped cream. Serve chilled. Enjoy. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Re: Hi Friends!
Hi Marilyn, Patience--ahh, yes--patience. The good thing(s), among others ar that he will be close to home--and that he is still with us on this earth. I certainly will continue to keep up the prayers. Feel free to e-mail me off list at any time if you need to vent, etc. Lord have mercy, Thee I adore, Into Thyhands, Thy will be done. Amen. Sheri On 2/8/08, Marilyn L DeWeese <[EMAIL PROTECTED]> wrote: > Hi My Good Friends! > > Hopefully, tomorrow morning, Frank will be transferred by ambulance to the > Rehab Center that is about 3 minutes away from my apartment. > > He will have to have a swallow evaluation, speech therapy and he will have > to learn to walk again. He will, of course, have to gain more strength. > > His speech is still very slurred partly due to the seizure meds he is on and > possibly some of it is some brain damage. His neurologist told me this > evening that he could have to be in rehab up to 3 months and that I had to > be patient. He said that Frank would have bad days and good days and today > was a very bad day for him. > > I hugged him and kissed him before I left and told him I loved him. I could > understand him when he said he loved me back. I then told him that I would > do anything for him I could and he said he knew that. > > I'm sorry if I have repeated myself, but it is hard to remember who I told > what. > > Thank you for your thoughts and prayers and please keep the prayers coming. > > I appreciate my Church Family and all my friend's churches who have put > Frank on their prayer lists. > > Thanks to all of you for your support, concern and love. > > Marilyn > > > --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Re: Velvety Mashed Potatoes
Where can I purchase a ricer/ I used to have one years ago. I have been searching for a ricer for years. Joyce -Original Message- From: RecipesAndMore@googlegroups.com [mailto:[EMAIL PROTECTED] On Behalf Of Marilyn L DeWeese Sent: Saturday, February 09, 2008 8:50 AM To: [EMAIL PROTECTED] Cc: recipesAndMore@googlegroups.com Subject: [RecipesAndMore] Velvety Mashed Potatoes VELVETY MASHED POTATOES_* ** ** ** *1 CUP HEAVY CREAM* ** *4 TABLESPOONS UNSALTED BUTTER* ** *3 LARGE YUKON GOLD POTATOES, PEELED* ** *KOSHER SALT* ** *FRESHLY GROUND BLACK PEPPER* ** *1/4 CUP OLIVE OIL, (OPTIONAL)* ** *PUT THE POTATOES IN A MEDIUM SAUCEPAN WITH COLD WATER TO COVER, BRING TO BOIL THEN ADD 1 TEASPOON OF SALT AND REDUCE THE HEAT SIMMER FOR 15 TO 20 MINUTES, UNTIL THE POTATOES ARE VERY TENDER. DRAIN, PASS THE POTATOES THROUGH A FOOD MILL OR A RICER INTO A LARGE MIXING BOWL. STIR IN THE WARM CREAM AND BUTTER MIXTURE UNTIL THE CREAM IS ABSORBED AND THE MIXTURE IS SMOOTH. SEASON THE POTATOES WITH SALT AND PEPPER AND FINISH THEM OFF BY STIRRING IN 1/4 CUP OLIVE OIL.* ** *_RECIPE SUMMARY_* *Difficulty: Easy* *Prep Time: 15 minutes* *Cook time: 25 minutes* *Yield: 6 to 8 servings * *five star ratings. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Velvety Mashed Potatoes
VELVETY MASHED POTATOES_* ** ** ** *1 CUP HEAVY CREAM* ** *4 TABLESPOONS UNSALTED BUTTER* ** *3 LARGE YUKON GOLD POTATOES, PEELED* ** *KOSHER SALT* ** *FRESHLY GROUND BLACK PEPPER* ** *1/4 CUP OLIVE OIL, (OPTIONAL)* ** *PUT THE POTATOES IN A MEDIUM SAUCEPAN WITH COLD WATER TO COVER, BRING TO BOIL THEN ADD 1 TEASPOON OF SALT AND REDUCE THE HEAT SIMMER FOR 15 TO 20 MINUTES, UNTIL THE POTATOES ARE VERY TENDER. DRAIN, PASS THE POTATOES THROUGH A FOOD MILL OR A RICER INTO A LARGE MIXING BOWL. STIR IN THE WARM CREAM AND BUTTER MIXTURE UNTIL THE CREAM IS ABSORBED AND THE MIXTURE IS SMOOTH. SEASON THE POTATOES WITH SALT AND PEPPER AND FINISH THEM OFF BY STIRRING IN 1/4 CUP OLIVE OIL.* ** *_RECIPE SUMMARY_* *Difficulty: Easy* *Prep Time: 15 minutes* *Cook time: 25 minutes* *Yield: 6 to 8 servings * *five star ratings. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Re: Hi Friends!
Hi marilyn, i hope these next few months will be good for you and frank. you'll be in my thoughts. Kay - Original Message - From: Marilyn L DeWeese To: [EMAIL PROTECTED] ; [EMAIL PROTECTED] ; recipesAndMore@googlegroups.com ; [EMAIL PROTECTED] ; [EMAIL PROTECTED] ; [EMAIL PROTECTED] ; Doris Pennington ; April Stahl ; GREYHOUNDS RULE ; Jeanie Vejil ; Sugarsyl ; pacovey ; [EMAIL PROTECTED] ; [EMAIL PROTECTED] ; [EMAIL PROTECTED] ; BARBARA ADAMS ; helen ; Debbi Williamson ; [EMAIL PROTECTED] Sent: Saturday, February 09, 2008 4:26 AM Subject: [RecipesAndMore] Hi Friends! Hi My Good Friends! Hopefully, tomorrow morning, Frank will be transferred by ambulance to the Rehab Center that is about 3 minutes away from my apartment. He will have to have a swallow evaluation, speech therapy and he will have to learn to walk again. He will, of course, have to gain more strength. His speech is still very slurred partly due to the seizure meds he is on and possibly some of it is some brain damage. His neurologist told me this evening that he could have to be in rehab up to 3 months and that I had to be patient. He said that Frank would have bad days and good days and today was a very bad day for him. I hugged him and kissed him before I left and told him I loved him. I could understand him when he said he loved me back. I then told him that I would do anything for him I could and he said he knew that. I'm sorry if I have repeated myself, but it is hard to remember who I told what. Thank you for your thoughts and prayers and please keep the prayers coming. I appreciate my Church Family and all my friend's churches who have put Frank on their prayer lists. Thanks to all of you for your support, concern and love. Marilyn --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Sweetheart Cookie Puzzle
Sweetheart Cookie Puzzle 1 cup butter or margarine, softened 1 cup granulated sugar 2 teaspoons vanilla extract 2 cups uncooked rolled oats 1 1/4 cups unbleached flour 2 cups M&M*s plain chocolate candy Preheat oven to 350 degrees F. Lightly spray 2 baking sheets with cooking spray; set aside. In a mixing bowl, combine butter, sugar and vanilla extract. In another mixing bowl, combine oats and flour. Mix wet ingredients with dry ingredients just until moistened. Divide dough in half. Pat each half of dough into heart shape about 1/4-inch thick on prepared baking sheets. To decorate, gently press M&M*s into dough in a pattern or phrase of your choice. With a sharp knife, cut through dough to form 10 random shapes. Do not separate. Bake for 15 to 18 minutes or until lightly browned. Carefully cut through pieces again to separate. Cool 5 minutes on baking sheet. Remove and cool completely on wire rack.Valentine Delight First layer: 1 large package strawberry gelatin 2-10 ozs. pkgs. sliced frozen strawberries (defrost, drain, save juice) 2 bananas, diced 1/2 cup pecans, chopped 1 cup miniature marshmallows Second layer: 1/2 cup sugar 1/2 cup strawberry juice 1 egg, beaten 2 tbsp. flour 2 tbsp. water 8 ozs. cream cheese 1 large pkg. whipped topping Prepare gelatin according directions. Chill until thick. Mix strawberries, bananas, pecans, marshmallows. Add to gelatin, chill until firm. Mix well all together. Cook sugar, strawberry juice, egg, flour, and water until thick on low heat. Add cream cheese while still warm, cool and pour over first layer. Return to refrigerator. Prepare whipped topping and spread over second layer and top with pecans Serves 20. (`´·.¸ ¸.·´´) ´Angelique`» . (¸.·'´ `´`·.¸) --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Peanut Butter - Hot Fudge Crockpot Cake
Peanut Butter - Hot Fudge Crockpot Cake 1/2 C. all-purpose flour 3/4 C. granulated sugar - divided 3/4 t. baking powder 1/3 C. milk 1 T. oil 1/2 t. vanilla extract 1/4 C. peanut butter 3 T. cocoa 1 C. boiling water In a medium bowl, combine flour, 1/4 cup sugar and baking powder. Add milk, oil and vanilla. Stir until smooth. Mix in peanut butter. Pour into crockpot and spread evenly. In the same mixing bowl, stir together the remaining 1/2 cup sugar and cocoa. Gradually stir in boiling water. Pour mixture over batter in crockpot. Do not stir. Cover and cook on high setting for 2 to 3 hours or until a toothpick inserted comes out clean. Serve warm with vanilla ice cream, hot fudge sauce and nuts, if desired. (`´·.¸ ¸.·´´) ´Angelique`» . (¸.·'´ `´`·.¸) --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Champagne by the Spoonful Recipe
Champagne by the Spoonful Recipe 1 1/4 C. champagne, chilled, divided 1/4 C. granulated sugar 1 t. unflavored gelatin 1/4 C. fresh raspberries Rinse and dry two champagne flutes. In a small saucepan, heat 1/4 cup champagne with sugar and gelatin until sugar and gelatin dissolve and mixture comes to a simmer. Remove from heat and pour into a heatproof glass measuring cup. Add remaining chilled champagne. Chill until mixture just begins to mound on a spoon, one to two hours. Drop a couple of berries into each champagne flute. Pour in enough of the gelatin mixture to fill the flutes about halfway, taking care not to dribble down the sides of the glass. Drop in a few more berries. Divide the remaining gelatin mixture between the two glasses, and drop in a couple of more berries. Using a fork, gently push the berries to varying depths. Place the flutes in the refrigerator until gelatin is completely set, 1 to 2 hours. Makes 2 servings (`´·.¸ ¸.·´´) ´Angelique`» . (¸.·'´ `´`·.¸) --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Crockpot Beer Cake
Crockpot Beer Cake 2/3 C. butter 1 1/2 C. brown sugar 3 eggs 2 1/2 C. flour 1 1/2 t. baking powder 1/4 t. baking soda 1 t. cinnamon 1/4 t. nutmeg 1 1/2 C. beer 1 C. chopped walnuts 1 C. dried cranberries or raisins Cream butter and sugar until light and fluffy. Add eggs one at a time mix well. Add flour, soda, baking powder, cinnamon, nutmeg to creamy mixture alternately with beer. Stir in walnuts and raisins. Pour mixture into well buttered and floured cake pan that will fit into crockpot. Cover tin with four or five paper towels. Put into pot. Put lid on crockpot loosely to allow steam to escape. Cook on high for 3 1/2 hours or until cake is done. Remove pan from pot and allow cake to cool on wire rack for 15 minutes before removing from pan. Note: A old coffee can works great to bake a crockpot cake in... (`´·.¸ ¸.·´´) ´Angelique`» . (¸.·'´ `´`·.¸) --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Crockpot Kahlua Bread Pudding
Crockpot Kahlua Bread Pudding 1/2 loaf unsliced French bread 2 ( 12 oz.) cans evaporated skim milk or 3 C. half and half 1/4 C. Kahlua liqueur 3 eggs 1/3 C. sugar 1 T. powdered instant coffee 1/4 t. ground nutmeg Toasted almonds, sliced or slivered Place metal rack or trivet in crockpot. Grease a 8 to 9 cup baking dish that fits into a 4 or 5 quart crockpot. Remove crust from bread. Cut bread into 1 inch cubes, set aside. In a blender or food processor, combine milk, Kahlua, eggs, sugar, powdered coffee and cinnamon. Process until well mixed. Add to bread crumbs. Stir to blend. Fill prepared baking dish with mixture, cover with foil. Add 2 cups of hot water to crockpot. Place dish on rack in crockpot. Cover and cook on HIGH 2 to 2 1/2 hours or until knife inserted in pudding comes out clean. Sprinkle with almonds and serve warm or cold. (`´·.¸ ¸.·´´) ´Angelique`» . (¸.·'´ `´`·.¸) --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Rum and Cherry Cola Fudge Spoon Cake
Rum and Cherry Cola Fudge Spoon Cake Delicious with vanilla ice cream. For the cake: 1/2 cup cola 1/2 cup dried sour cherries 1 1/2 cups all-purpose flour 1/2 cup sweet ground chocolate 1/2 cup sugar 2 1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup chocolate milk 1 stick unsalted butter, melted 2 teaspoons vanilla For the topping: 1 1/4 cups vanilla cola 1/4 cup dark rum 1/2 cup sweet ground chocolate 1/2 cup sugar 1/2 cup brown sugar DIRECTIONS: For the cake: Spray stoneware with nonstick spray. In a saucepan, bring the cola and dried cherries to a boil. Remove saucepan from heat and let cherries plump for 30 minutes. In a medium-size bowl, whisk together flour, ground chocolate, sugar, baking powder and salt. In a small bowl, mix together chocolate milk, melted butter and vanilla. Make a well in the center of dry mixture and pour in the milk mixture. Stir the liquid ingredients into the dry ingredients until you have a smooth, thick batter. Stir the cherries and cola, undrained, into batter and pour all evenly into Crock-Pot. For the topping: Place vanilla cola and rum in saucepan and heat until boiling. Remove from heat and stir in ground chocolate and sugars and whisk until smooth. Gently pour mixture over the batter in the cooker but do not stir. Cover and cook on high until puffed and top layer is set, about 2 1/2 hours. Turn off the cooker and let stand, covered, for 30 minutes (`´·.¸ ¸.·´´) ´Angelique`» . (¸.·'´ `´`·.¸) --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Crock Pot Winter Fruit Crisp
Crock Pot Winter Fruit Crisp Nonstick cooking spray 6 C. peeled, cored and sliced Golden Delicious apples 6 C. peeled, cored and sliced pears 1 C. dried cherries 1/2 C. sugar 1 T. grated orange peel (colored part only) 3 t. ground cinnamon, divided 1 C. flour 1 C. uncooked oats, quick or regular 3/4 C. brown sugar 1 t. dried ginger 1/4 t. mace 3/4 C. butter, softened Fresh whipped cream or ice cream Spray the bowl of a slow cooker with nonstick cooking spray. In a large bowl, combine the apples, pears, dried cherries, sugar, orange peel and 1 teaspoon cinnamon; toss well. In another bowl, mix together the flour, oats, brown sugar, remaining 2 teaspoons cinnamon, ginger and mace. Crumble the butter with your fingers, add it to the flour mixture, and knead the mixture to incorporate the butter. Sprinkle this mixture over the fruit, patting it down lightly. Scrape the fruit mixture into the slow cooker. Cook at high temperature until the fruit is bubbly, about 4 hours. Serve warm with fresh whipped cream or ice cream. Makes 12 servings. (`´·.¸ ¸.·´´) ´Angelique`» . (¸.·'´ `´`·.¸) --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Valentine*s Day Ambrosia Cake
Valentine*s Day Ambrosia Cake Cake: 1 c butter, softened 2 c sugar 4 ea eggs 1 ts butter flavoring 1 ts vanilla 3 c cake flour, sifted 2 1/2 ts baking powder 1/2 ts salt 1 c milk 1/2 c coconut, flaked Orange Filling: 1 c sugar 3 tb cornstarch 1/4 ts salt 3/4 c orange juice 1/4 c lemon juice 1/2 c water 3 ea egg yolks, beaten 1 tb orange rind, grated Divinity Frosting: 1 1/2 c sugar 1/2 ts cream of tartar 1/2 c water 3 ea egg whites 1/2 ts vanilla Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Add flavorings. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix on low speed after each addition just until blended. Pour batter into 3 greased and floured 9-inch round cakepans. Bake at 350 degrees F for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and cool completely on wire racks. Spread Orange Filling between layers; spread top and sides of cake with Divinity Frosting. Sprinkle with coconut. Yield: one 3 layer cake Orange Filling: Combine first 3 ingredients in a small saucepan; gradually stir in fruit juices and water. Cook over medium heat, stirring constantly, until mixture boils; boil 1 minute. Slowly stir a small amount of hot mixture into egg yolks; add to remaining hot mixture, stirring constantly. Boil 1 minute longer, stirring constantly. Remove from heat, and stir in orange rind. Let cool. Yield: about 2 cups Divinity Frosting: Combine all ingredients and blend until smooth and creamy. Be My Valentine Pie 1 cup water 1 package (3 ounce) strawberry flavored gelatin 1 pint vanilla ice cream (2 cups) 1 chocolate flavored crumb pie shell milk chocolate kisses (optional) In a 4 cup glass measuring cup stir together water and gelatin. Cook, uncovered, on 100% power (high) for 1 1/2 to 2 minutes. Add vanilla ice cream to the hot gelatin mixture, stirring till ice cream is melted. Chill mixture for 35 to 30 minutes, stirring twice during chilling (the mixture should mound when you drop it from a spoon. Pour chilled ice cream mixture into pie shell. Chill about 4 hours or till ice cream is set. If desired, arrange milk chocolate kisses in a heart shape atop pie (`´·.¸ ¸.·´´) ´Angelique`» . (¸.·'´ `´`·.¸) --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Sweet Nothings
Sweet Nothings 2 egg whites 1/4 teaspoon vanilla extract 1/4 teaspoon cream of tartar 2/3 cup granulated sugar 1/2 cup semisweet chocolate pieces 1/4 cup toasted pecans Beat egg whites, vanilla extract and cream of tartar with electric mixer on high speed until soft peaks form. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold in chocolate pieces and nuts. Drop cookie mixture by rounded teaspoons onto greased or parchment covered cookie sheet. Bake at 300 degrees F for about 20 minutes or until firm. Remove from pan to wire rack and let cool completely. Yield: about 3 dozen cookies (`´·.¸ ¸.·´´) ´Angelique`» . (¸.·'´ `´`·.¸) --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Champagne Cream
Champagne Cream 1/3 cup granulated sugar 5 egg yolks 3/4 cup inexpensive champagne 2 tablespoons whipping cream Fresh fruit (peaches, strawberries, green grapes, etc.) Mix ingredients and cook over boiling water, beating until thick. Serve over fresh fruit. (`´·.¸ ¸.·´´) ´Angelique`» . (¸.·'´ `´`·.¸) --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
