[RecipesAndMore] Triple-Chocolate Cherry Bars
Triple-Chocolate Cherry Bars Give your chocolate fudge cake mix a cherry twist by making these scrumptious moist and chocolaty bars! Prep Time:10 min Start to Finish:1 hr 50 min Makes:48 bars 1box Betty Crocker® SuperMoist® chocolate fudge cake mix1can (21 oz) cherry pie filling2eggs, beaten1/2bag (12-oz size) miniature semisweet chocolate chips (1 cup)1container Betty Crocker® Whipped chocolate frosting 1.Heat oven to 350°F (325°F for dark or nonstick pan). Grease and flour 15x10x1-inch or 13x9-inch pan, or spray with baking spray with flour.2.In large bowl, gently mix dry cake mix, pie filling, eggs and chocolate chips with rubber scraper; break up any undissolved cake mix by pressing with scraper. Carefully spread in pan.3.Bake 15x10x1-inch pan 25 to 30 minutes, 13x9-inch pan 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Frost with frosting. For bars, cut into 8 rows by 6 rows.High Altitude (3500-6500 ft): Heat oven to 350°F for all pans. Nutrition Information 1 Serving: Calories 110 (Calories from Fat 30); Total Fat 3 1/2g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 10mg; Sodium 105mg; Total Carbohydrate 18g (Dietary Fiber 0g, Sugars 13g); Protein 1g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 4% Exchanges: 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 1 *Percent Daily Values are based on a 2,000 calorie diet. Special Touch A dazzling drizzle of melted white chocolate makes these bars look even more special.Variation Make Triple-Chocolate Strawberry Bars by using strawberry pie filling instead of the cherry. (`´·.¸ ¸.·´´) ´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] Triple-Chocolate Chunk Cookies
Triple-Chocolate Chunk Cookies Triple delight someone special with a box of wrapped and ribboned chocolate-dipped cookies. Prep Time:35 min Start to Finish:1 hr 40 min Makes:About 3 dozen cookies Cookies1 1/2cups packed brown sugar1cup butter or margarine, softened1egg2 1/4cups Gold Medal® all-purpose flour1teaspoon baking soda1/2teaspoon salt1cup chopped nuts4ounces bittersweet baking chocolate, chopped4ounces sweet baking chocolate, chopped4ounces white chocolate baking bar, choppedThree-Chocolate Glaze3teaspoons shortening3ounces bittersweet baking chocolate3ounces sweet baking chocolate3ounces white chocolate baking bar 1.Heat oven to 375ºF. In large bowl, beat brown sugar, butter and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt (dough will be soft). Stir in nuts, 4 ounces bittersweet chocolate, 4 ounces sweet chocolate and 4 ounces white chocolate. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.2.Bake cookies 8 to 10 minutes or until light golden brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.3.In small saucepan, heat 1 teaspoon shortening and 3 ounces bittersweet chocolate over low heat, stirring constantly, until chocolate is melted and smooth; remove from heat. Repeat with 1 teaspoon shortening and 3 ounces sweet chocolate; repeat with 1 teaspoon shortening and 3 ounces white chocolate.4.Dip 1/2-inch edge of each cookie into each glaze, allowing each glaze to completely set before dipping into next glaze and rotating dipped edge of cookie for each type of glaze. Place cookies on waxed paper to allow glazes to set. Nutrition Information 1 Serving: Calories 225 (Calories from Fat 115); Total Fat 13g (Saturated Fat 7g, Trans Fat ncg); Cholesterol 20mg; Sodium 115mg; Total Carbohydrate 26g (Dietary Fiber 1g, Sugars ncg); Protein 2g Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 2%; Iron 6% Exchanges: 1 Starch; 1 Fruit; 0 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: nc *Percent Daily Values are based on a 2,000 calorie diet. SuccessUse a spring-handled ice-cream scoop to drop the dough. This ensures the cookies are the same size which means they*ll bake evenly. (`´·.¸ ¸.·´´) ´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] Mostaccioli with Roasted Tomato and Garlic (
Mostaccioli with Roasted Tomato and Garlic (Cooking for 2) Red checkered tablecloth, crusty bread, field greens with vinaigrette, classical music and a robust pasta dish? That*s Italian! Prep Time:15 min Start to Finish:1 hr 30 min Makes:4 servings 2 tablespoons olive or vegetable oil4to 5 medium plum (Roma) tomatoes, cut in half1/2teaspoon sugar1/8teaspoon saltFreshly ground pepper1unpeeled bulb garlic1cup uncooked mostaccioli pasta (3 ounces)2tablespoons chopped fresh or 1 tablespoon dried basil leaves1/2cup crumbled feta or cubed mozzarella cheese (2 ounces) 1.Heat oven to 300ºF. Line cookie sheet with foil; generously brush with 1 teaspoon of the oil. Arrange tomato halves, cut sides up, in single layer on cookie sheet; brush with 1 teaspoon of the oil. Sprinkle with salt, sugar and pepper.2.Cut 1/2 inch off top of garlic bulb; drizzle 1 teaspoon of the oil over garlic bulb. Wrap in foil; place on cookie sheet with tomatoes. Bake 55 to 60 minutes or until garlic is soft when pierced with knife and tomatoes have begun to shrivel; cool slightly.3.Cook and drain pasta as directed on package. Squeeze garlic into remaining 1 tablespoon oil and mash until smooth; toss with pasta. Add tomato and basil; toss. Top with cheese. Serve immediately. Nutrition Information 1 Serving: Calories 380 (Calories from Fat 125); Total Fat 14g (Saturated Fat 5g, Trans Fat ncg); Cholesterol 25mg; Sodium 480mg; Total Carbohydrate 53g (Dietary Fiber 3g, Sugars ncg); Protein 13g Percent Daily Value*: Vitamin A 18%; Vitamin C 18%; Calcium 16%; Iron 16% Exchanges: 3 Starch; 0 Other Carbohydrate; 2 Vegetable; 2 Fat Carbohydrate Choices: nc *Percent Daily Values are based on a 2,000 calorie diet. Do-AheadYou can roast the tomatoes and garlic and toss with the pasta, basil and cheese ahead of time. It*s delicious served at room temperature with chewy Italian bread (`´·.¸ ¸.·´´) ´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] Herbed Salmon Steaks
Herbed Salmon Steaks Let Herbed Salmon Steaks be the beginning of a wonderful dinner for two. Add baked potatoes, steamed fresh asparagus and sourdough rolls for a scrumptious meal! Prep Time:10 min Start to Finish:45 min Makes:2 servings 1tablespoon butter or margarine, melted1tablespoon lemon juice2salmon steaks, 3/4 inch thick (3/4 pound)1/2teaspoon onion salt1/4teaspoon dried thyme leaves1/8teaspoon pepperPaprika, if desiredLemon wedge, if desiredChopped fresh parsley, if desired 1.Heat oven to 400ºF. Heat butter and lemon juice in square pan, 8x8x2 inches, in oven until butter is melted. Place salmon in pan; turn to coat both sides with lemon mixture. Sprinkle with onion salt, thyme and pepper. 2.Bake uncovered 25 to 35 minutes or until salmon flakes easily with fork. Sprinkle with paprika; serve with lemon wedges and parsley. Nutrition Information 1 Serving: Calories 285 (Calories from Fat 135 ); Total Fat 15 g (Saturated Fat 6 g); Cholesterol 125 mg; Sodium 540 mg; Total Carbohydrate 1 g (Dietary Fiber 0g); Protein 36 g Percent Daily Value*: Vitamin A 8 %; Vitamin C 2 %; Calcium 2 %; Iron 6 % Exchanges: 5 Lean Meat *Percent Daily Values are based on a 2,000 calorie diet. Substitution Halibut steaks can be used for the salmon steaks.Special Touch Wrap each lemon wedge in a double-thickness square of cheesecloth and tie with a ribbon. When you squeeze, you get the juice, not the seeds!Substitution No thyme in your cupboard? Dried basil or marjoram leaves can also be used (`´·.¸ ¸.·´´) ´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] Ginas Mustard Chicken
Ginas Mustard Chicken 4 boneless, skinless chicken breast halves 1/4 tsp. salt 1/8 tsp. pepper 1/2 cup Dijon mustard 1 egg, beaten 3/4 cup Italian-style dry bread crumbs Heat oven to 375. Spray 13x9 pan with cooking spray. Sprinkle chicken with salt and pepper. Spread mustard on both sides of chicken. Dip chicken egg, then coat with bread crumbs. Place in pan. Bake uncovered about 25 minutes or until juice of chicken is not longer pink when center of thickest pieces are cut. 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 and BROCCOLI ALFREDO
CHICKEN and BROCCOLI ALFREDO 1/2 pkg spaghetti (8 oz) 1 cup fresh or frozen broccoli florets 2 tbs butter 1 pound boneless chicken breasts, cubed 10 3/4 oz can cream of mushroom soup 1/2 cup milk 1/2 cup grated Parmesan cheese 1/4 tsp pepper Cook spaghetti according to package directions. Add broccoli for last 4 min. of cooking time, drain. Heat butter in skillet. Add chicken and cook until browned. Add soup, milk, cheese, pepper and spaghetti mixture and heat through. SERVE WITH ADDITIONAL PARMESAN CHEESE. 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 Breasts with Orange Glaze for Two
Chicken Breasts with Orange Glaze for Two Add pizzazz to ordinary boneless skinless chicken breasts with this quick-to-fix recipe. Prep Time:10 min Start to Finish:35 min Makes:2 servings 1 1/2teaspoons butter or margarine, melted2boneless skinless chicken breast halves (1/2 pound)1/2teaspoon cornstarch1/4teaspoon ground mustard1/4cup orange juice2tablespoons orange marmalade1tablespoon soy sauce 1.Melt butter in 8-inch skillet or 3-quart saucepan over medium heat. Cook chicken in butter about 15 minutes, turning once, until juice of chicken is no longer pink when center of thickest piece is cut. 2.While chicken is cooking, mix cornstarch and mustard in small bowl. Stir in remaining ingredients. 3.Place chicken on serving plate; cover to keep warm. Discard any juices left in the skillet. 4.To make the glaze, pour orange mixture into skillet. Heat to boiling over medium heat, stirring constantly. Boil about 1 minute, stirring constantly, until glaze is thickened. Pour over chicken. Nutrition Information 1 Serving: Calories 240 (Calories from Fat 65 ); Total Fat 7 g (Saturated Fat 2 g); Cholesterol 75 mg; Sodium 560 mg; Total Carbohydrate 17 g (Dietary Fiber 0g); Protein 27 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 10 %; Calcium 2 %; Iron 6 % Exchanges: 1 Fruit; 4 Very Lean Meat; 1 Fat *Percent Daily Values are based on a 2,000 calorie diet. Serve With This dish is especially delicious when served over rice.Substitution For variety, try substituting apricot, peach or pineapple preserves for the orange marmalade.Did You Know... You can purchase individually frozen chicken breasts in a bag in the frozen foods section. It*s easy to take out just the number you need! (`´·.¸ ¸.·´´) ´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] HONEY BUN CAKE
HONEY BUN CAKE 1 package yellow cake mix 3/4 cup oil 4 eggs 8 oz sour cream 1 cup brown sugar 1 Tablespoon cinnamon 2 cups powdered sugar 1/4 cup milk 1 Tablespoon vanilla Preheat oven to 325. Lightly grease or spray a 9 x 13 pan with Pam. In a large bowl, place cake mix, oil, eggs, and sour cream. Stir by hand about 50 strokes, or until large lumps are gone. Pour ½ of batter into pan. Mix brown sugar and cinnamon together and sprinkle on top of batter in pan. Spoon other ½ of batter on top of the brown sugar mixture. Swirl cake with knife. Bake 40 minutes or until done. Whisk together powdered sugar, milk, and vanilla until smooth. Pour over hot cake as soon as the cake is out of the oven. Serve warm or cold. 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] Beef and Vegetable Stroganoff-Topped Potato
Beef and Vegetable Stroganoff-Topped Potato Dinner for two? A can of Progresso® Light soup creates the sauce for a one-dish dinner that*s ready in less than 30 minutes. Prep Time:25 min Start to Finish:25 min Makes:2 servings 1medium baking potato1teaspoon olive or vegetable oil4oz beef flank steak, cut across grain into thin bite-size strips1cup sliced fresh mushrooms1small onion, cut into thin wedges1/2teaspoon garlic powder1/8teaspoon pepper1can (18.5 oz) Progresso® Light savory vegetable barley soup1/4cup fat-free sour cream2tablespoons chopped fresh parsley 1.Generously pierce potato with fork; place on microwavable paper towel. Microwave on High 4 to 5 minutes, turning once, until tender. Cover; let stand covered 5 minutes.2.Meanwhile, in 12-inch nonstick skillet, heat oil over high heat. Add beef, mushrooms and onion; sprinkle with garlic powder and pepper. Cook 5 to 7 minutes, stirring frequently, just until beef is browned and vegetables begin to soften.3.Stir in soup. Heat to boiling. Cook uncovered over high heat 7 to 10 minutes, stirring frequently, until mixture thickens. Remove from heat; stir in sour cream.4.To serve, place 1/2 potato on each serving plate. Top each with 1 1/2 cups beef mixture; sprinkle each with 1 tablespoon parsley. Nutrition Information 1 Serving: Calories 330 (Calories from Fat 80); Total Fat 9g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 35mg; Sodium 880mg; Total Carbohydrate 44g (Dietary Fiber 7g, Sugars 8g); Protein 17g Percent Daily Value*: Vitamin A 25%; Vitamin C 15%; Calcium 10%; Iron 20% Exchanges: 2 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 1 1/2 Lean Meat; 1/2 Fat Carbohydrate Choices: 3 *Percent Daily Values are based on a 2,000 calorie diet. WEIGHT WATCHERS and POINTS are registered trademarks of Weight Watchers International, Inc. Did You Know?Weight Watchers® endorses all five flavors of Progresso® Light soup. Each serving of this recipe has a POINTS® value of 7. (`´·.¸ ¸.·´´) ´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] POWDERED SUGAR POUND CAKE
POWDERED SUGAR POUND CAKE 1 1/2 cups (3 sticks) real butter 16 oz powdered sugar 6 eggs 1 tsp vanilla extract 2 3/4 cups sifted flour (2 1/2 cups before sifting) Preheat oven to 300*F. Grease and flour a Bundt pan or 2 loaf pans; set aside. Beat butter until creamy; gradually add powdered sugar and blend well. Add eggs, one at a time, and beat well after each addition. Beat in vanilla. Gradually and gently add flour. Blend a short time after all flour is added. Pour batter into prepared pan(s). Bake 1 1/2 hours in 300*F oven. Makes 1 cake or 2 loaves. 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] Strawberry Love Muffins
Strawberry Love Muffins Got plans for Valentine's Day? Do something different for your friends and family this year⦠provide them with health tips to make sure they stick around for a long time! Share the veggie love and pass along cholesterol-free recipes, amazing products, relevant health articles, and inspiring stories. You can also experiment in the kitchen and make your loved ones these super simple and delicious Strawberry Love Muffins. Ingredients: 1½ cups all-purpose flour ½ cup granulated sugar 1 tsp. baking powder 1 tsp. baking soda ¼ tsp. salt ¾ cup plain soymilk 1/3 cup vegetable oil 1 tsp. vanilla extract 1 cup frozen strawberries, thawed and sliced Directions: Preheat your oven to 375°F and grease twelve muffin tins. Mix together the first five dry ingredients in a large bowl. Gently stir in the soymilk, oil, and vanilla but be careful not to over mix. Fold in thawed strawberries and pour the batter into your prepared muffin tins, 3/4 of the way to the top. Bake for 15-20 minutes, until a toothpick inserted into the center of a muffin comes out clean; let muffins sit for 10 minutes or more before removing them from the pan. (`´·.¸ ¸.·´´) ´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] Triple Chocolate Espresso Brownies
Triple Chocolate Espresso Brownies Looking for a decadent treat for coffee lovers? Indulge with this easy mix one. Prep Time:10 min Start to Finish: Makes:48 brownies 1package Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)2tablespoons water1/2cup vegetable oil2eggs1/2cup chopped walnuts1/2cup semisweet chocolate chips1tablespoon instant espresso coffee (dry)1/2cup chocolate-covered coffee beans, if desired 1.Heat oven to 350º. Grease bottom only of rectangular pan, 13x9x2 inches. Stir brownie mix (dry) and remaining ingredients except Hot Fudge pouch and coffee beans until well blended. Spread in pan.2.Squeeze Hot Fudge pouch 15 to 20 times or until softened. Cut off corner at cut line. Squeeze about 24 dollops of fudge onto batter, using all of the fudge. Gently swirl knife through fudge and batter for marbled design. Sprinkle with coffee beans.3.Bake 23 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Serve slightly warm for gooey brownies, or cool completely for easier cutting. Cut into 2-inch bars. Nutrition Information 1 Serving: Calories 75 (Calories from Fat 35); Total Fat 4g (Saturated Fat 1g); Cholesterol 10mg; Sodium 35mg; Total Carbohydrate 9g (Dietary Fiber 0g); Protein 1g Percent Daily Value*: Iron 0% Exchanges: 1 Fat *Percent Daily Values are based on a 2,000 calorie diet. Success HintLine your pan with aluminum foil when making brownies. The cooled brownies will lift right out, so you can easily cut them into uniform squares. Special TouchTo cut the brownies into triangles, first cut them into squares, then cut each square diagonally in half. (`´·.¸ ¸.·´´) ´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] Salsa Skillet Chicken
Salsa Skillet Chicken 1 pound boneless skinless chicken breasts, cut into bite-size pieces 1 large onion, coarsely chopped 1 green, yellow or red bell pepper, chopped 1 large tomato or 1 can diced tomatoes 1 jar salsa (your favorite) 2 tablespoons sugar Salt and pepper Brown chicken in canola oil in a large skillet. Add onion and bell pepper. Cook until just tender. Add tomato, salt, pepper, and sugar. Mix well. Add salsa and cook over low heat stirring frequently for about 10 minutes or until hot and bubbly. Serve over 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] Chocolate Hearts
Chocolate Hearts Yield: 4 Hearts Ingredients: 1/2 lb Bittersweet chocolate Raspberry coulis (separate -recipe follows) Creme anglaise (separate -recipe follows) Chocolate mousse (separate -recipe follows) Royal icing (separate -recipe follows) 1. To temper chocolate, cut off one third; set aside. Break remainder into small pieces, and melt in a dry metal bowl over simmering water. When chocolate reaches 100' on a chocolate thermometer, remove from wa- ter bath and add reserved chocolate. Stir until chocolate cools to 85'; remove unmelted pieces. Place over hot water again, and stir until chocolate reaches 90'. 2. Brush 8 heart-shaped molds with chocolate, a thin layer at a time. Make shells as thin as possible but sturdy enough for filling. 3. Place molds in freezer for 10 to 15 minutes, or until chocolate begins to separate from mold. Without touching chocolate, turn shells out onto a parchment-covered baking sheet. Refrigerate until ready to fill. 4. Pour a thin laver of raspberry coulis onto dessert plates. Pour creme anglaise into a small parchment-paper pastry bag, and cut a tiny hole at the end. Dot perimeter of coulis with creme anglaise. In one circular motion, lightly drag a wooden skewer through dots to make heart shapes. 5. Using a pastry bag fitted with a large star tip, pipe mousse into each shell, piling high. Carefully place a second shell on top. 6. Decorate tops of hearts as desired with royal icing, using a pastry bag with a small star tip. Refrigerate. Set hearts out at room temperature 20 minutes before serving. MAKES 4 HEARTS, 4 To 6 INCHES WIDE --~--~-~--~~~---~--~~ 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] CINNAMON HEARTS
CINNAMON HEARTS 7 oz Butter 3 oz Sugar 2 c Flour 1 Egg yolk Decoration: Egg white Cinnamon Sugar Mix flour and sugar and cut in butter on a pastry board. Add the egg yolks and work the dough together quickly. Put in cold place for a while. Roll out the dough and cut out cookie-cutter hearts. Brush them with lightly whipped egg white. Dip the cakes in a mixture of sugar and cinnamon. Bake in a 325F oven for 10 to 12 minutes. --~--~-~--~~~---~--~~ 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] Joke for ya
My grandson, Chris, has worn glasses since the age of three. When he was in the first grade he came home one day very distressed. Wanting to find out what was the matter, his mother asked, Chris, what happened today to upset you so much? He answered, It's not fair -- I'm not allowed to go to the library. His mother became very concerned and asked, Why aren't you allowed to go to the library? With a tearful reply he said, Because, in order to go to the library you have to have supervision, and I wear glasses! 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] Coconut Sweethearts
Coconut Sweethearts 1 cup flake coconut 1 cup sugar 2 1/4 cups all purpose flour 3/4 cup butter 2 eggs 1/2 tsp vanilla Powdered Sugar Icing Red decorating sugar Place coconut and sugar in a blender container or food processor bowl. Cover and blend or process till coconut is coarsely ground. Set aside. Cut butter into flour in a mixing bowl till mixture resembles fine crumbs. Stir in coconut mixture. Add eggs and vanilla and mix till , well combined. Roll out half the dough at a time on a lightly floured surface to 1/8 to 1/4 inch thickness. Cut out with a 2 to 2 1/2 inch heart shaped cookie cutter. Bake at 375 oven for 7 to 8 minutes or till edges are firm and bottoms are very lightly browned. Cool on wire rack. Spread cooled cookies with Powdered Sugar Icing. When nearly dry, place a dot of red sugar on each heart. POWDERED SUGAR ICING: Mix 1 cup sifted powdered sugar, 1/4 tsp vanilla and enough milk to make a spreading consistency. --~--~-~--~~~---~--~~ 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 Cup Cakes
Cupid Cup Cakes 3 (8 oz.) pkg. cream cheese 1 c. sugar 5 eggs 1 1/4 tsp. vanilla Topping: 16 oz. sour cream 1 c. sugar 1 tsp. vanilla Cream together cream cheese and sugar. Add eggs and vanilla and mix well. Pour into small cupcake papers 2/3 full. Bake at 300 degrees for 40 minutes. Remove from oven and cool 5 minutes. (Cupcakes will now deflate and a depression will form!) Blend topping ingredients together until smooth. Spoon on top of cupcakes. Return to heated oven for 5 minutes. Cool and refrigerate to harden glaze topping. Yield: 24 cheesecake cupcakes. --~--~-~--~~~---~--~~ 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] Decadent Chocolate Valentines Hearts
Decadent Chocolate Valentines Hearts 4Slices (1/2 oz each) marble poundcake. 3Strawberries, divided 2Drops red food coloring 1/2 c Whipped topping With a 3 inch heart shaped cookie cutter, cut each poundcake slice into a heart shape. Place 1 strawberry in small bowl. With fork, mash well. Fold mashed strawberry and red food coloring into whipped topping. Place a heart on a dessert plate. Spoon strawberry topping mixture onto each heart. Top with remaining hearts. Garnish with remaining strawberries. Makes 2 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] On the Lighter Side...
On the Lighter Side... The Valentine Sprit Do you love me with all your heart and soul? asked Becky on Valentines Day. Mmm hmm. replied Dave. Do you think I'm the most beautiful girl in the world? Mmm hmm. Do you think my lips are like rose petals? Mmm hmm. Oh Dave, gushed Becky, you say the most beautiful things! The Whistle During the minister's prayer, one Sunday, there was a loud whistle from one of the back pews. Gary's mother was horrified. She pinched him into silence and, after church, asked, Gary, whatever made you do such a thing? Gary answered, soberly, I asked God to teach me to whistle, and He just then did! The New Greeter Charley, a new retiree greeter at Walmart, just couldn't seem to get to work on time. Every day he was 5, 10, sometimes 15 minutes late. But he was a good worker, really tidy, clean shaven, sharp minded and a real credit to the company and obviously demonstrating their Older Person Friendly policies. One day the boss was in a real quandary about how to deal with it. Finally, he called him into the office for a talk. Charley, I have to tell you, I like your work ethic, you do a bang on job, but your being late so often is quite bothersome. Yes, I know boss, and I am working on it. Well good, you are a team player. That's what I like to hear. It's odd though, your coming in late. I know you're retired from the Armed Forces. What did they say if you came in late there? They said, 'Good morning, General. Tea or coffee this morning, sir?' Arrival Confirmation When the graveside service had no more than terminated, there was a tremendous burst of thunder accompanied by a distant lightning bolt and more rumbling thunder. The little old man looked at the pastor and calmly said, Well, she's there now. Visiting Grandpa A six-year-old goes to the hospital with his grandma to visit his grandpa. When they get to the hospital, he runs ahead of his grandma and bursts into his grandpa's room. Grandpa, Grandpa! he says excitedly, As soon as Grandma comes into the room, make a noise like a frog! What? said his grandpa. Make a noise like a frog because Grandma said that as soon as you croak, we're going to Disneyland!!! 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] CHOCOLATE SWEETHEART CAKES FOR TWO
CHOCOLATE SWEETHEART CAKES FOR TWO 3/4 cup all-purpose flour 1/4 cup granulated sugar 1/4 cup packed light brown sugar 3 tablespoons HERSHEY'S Cocoa 1/2 teaspoon baking soda 1/8 teaspoon salt 1/2 cup water 3 tablespoons vegetable oil 1/2 teaspoon white vinegar 1/2 teaspoon vanilla extract CHOCOLATE FROSTING (recipe follows) 1 tube pink decorating icing Heat oven to 350°F. Grease and flour 8-inch square baking pan. In medium bowl, stir together flour, granulated sugar, brown sugar, cocoa, baking soda and salt. 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. Using 3-1/4 inch heart-shaped cookie cutter, cut cake into 4 pieces. Spread CHOCOLATE FROSTING on top of two pieces; place remaining two hearts on top. Garnish with decorating icing. Makes 2 small cakes --~--~-~--~~~---~--~~ 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 Pecan Valentine's Day Kisses
Chocolate Pecan Valentine's Day Kisses 3 Egg whites 1/4 ts Cream of tartar 3/4 c Granulated sugar 1/2 c Finely chopped pecans or walnuts 1/4 c Sifted unsweetened cocoa powder 1/2 ts Vanilla 1 pn Salt Method: Beat egg whites with cream of tartar until soft peaks form. Gradually beat in sugar until stiff, glossy peaks form. Fold in pecans, cocoa powder, vanilla and salt. Spoon into pastry bag fitted with 1/2 inch tip. Pipe 1 inch kisses, about 1-1/2 inches apart, onto lightly greased baking sheets. Bake in 250F oven for about 45 minutes or until outside is firm but inside slightly soft. Let cool on racks. Store at room temperature, covered with plastic wrap, for up 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] Chocolate Love Knots
Chocolate Love Knots DOUGH 1/2 cup water (70º to 80ºF) 1/3 cup butter or margarine (2/3 stick) -- cut up 1/4 cup milk 1 large egg 3/4 teaspoon salt 2 3/4 cups bread flour 1/2 cup sugar 1/2 cup unsweetened cocoa 1/3 cup chopped pecans or walnuts -- toasted 2 teaspoons Fleischmann's® Bread Machine Yeast TOPPING 1 large egg 2 ounces white chocolate baking bars -- melted To make dough: Measure dough ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle. To shape: When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. Divide dough into 12 equal pieces; roll to 9-inch ropes. Tie into loose knots. Place knots 2 inches apart on greased large baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 40 to 50 minutes. Lightly beat remaining egg; brush on knots. Bake at 375ºF for 12 to 15 minutes or until done. Remove from pan; cool on wire rack. Drizzle knots with melted chocolate. Source: Fleischmann's Yeast S(Internet address): http://www.breadworld.com/index.html; Yield: 12 Rolls --~--~-~--~~~---~--~~ 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 Raspberry Heart Cake
Chocolate Raspberry Heart Cake Ingredients: 1 Tbsp all-purpose flour 2 cup unprepared devil's food cake, mix 1/2 cup water 1/4 cup fat-free egg substitute 1/3 cup jam, seedless raspberry 4 oz unsweetened baking chocolate square(s) 6 Tbsp jam, seedless raspberry 6 Tbsp fat-free creamer, such as fat-free half-and-half 1/2 cups raspberries Directions: Preheat oven to 350ºF. Coat an 8-inch-round disposable aluminum pan with cooking spray and sprinkle with flour. Bend sides of pan to form a heart shape. Mix together cake mix, water, egg substitute and 1/3 cup of jam with an electric mixer on low speed for 30 seconds; change speed to high and mix for 2 minutes more. Pour into prepared pan and bake until toothpick inserted in center comes out clean, about 30 minutes. Cool on a wire rack for 10 minutes. Invert onto a plate and remove from pan; place right side up on wire rack and allow to cool completely. Meanwhile, melt chocolate in a double boiler over simmering water; allow to cool, then stir in remaining jam and half-and-half. Frost cake with chocolate mixture and outline perimeter of cake with raspberries. (Note: If chocolate mixture stiffens while frosting cake, microwave for 30 seconds to soften.) --~--~-~--~~~---~--~~ 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 Cherry Cream-Filled Cookies
Cupid's Cherry Cream-Filled Cookies 1 (20-oz.) pkg. Pillsbury Refrigerated Sugar Cookies FILLING 1 teaspoon powdered sugar 1/4 cup chopped maraschino cherries 1 teaspoon cherry liquid 1 (8-oz.) pkg. cream cheese, softened GLAZE 3 cups powdered sugar 1/4-cup water 2 tablespoons light corn syrup 2 tablespoons margarine or butter, melted 1/4 teaspoon almond extract 2 drops red food color, if desired DECORATION Maraschino cherries, fresh fruit, decorator frosting or candy hearts. Heat oven to 350 F. Spoon and shape heaping teaspoonfuls of well-chilled cookie dough into balls. Place 2 inches apart on ungreased cookie sheets. Bake at 350 F. for 10 to 14 minutes or until golden brown. Cool slightly; remove from cookie sheets with spatula. Cool completely. In small bowl, combine all filling ingredients; blend well. Spread about 1 tablespoon filling on bottom of cooled cookie. Top with another cookie, bottom side down, to form sandwich. Repeat with remaining cookies. In large bowl, combine all glaze ingredients; blend at low speed until moistened. Beat at high speed until smooth. Add 1 to 2 tablespoons additional water if glaze is too thick.* Arrange filled cookies on wire rack over 15x10x1-inch baking pan. Spoon glaze evenly over tops and sides of cookies. Glaze that drips off can be reused. Let stand until glaze is dry. Decorate as desired with maraschino cherries. Store in refrigerator. 18 sandwich 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] CUPID'S CHOCOLATE-CHIP VALENTINES
CUPID'S CHOCOLATE-CHIP VALENTINES 1 package (18 ounces) refrigerated chocolate-chip cookie dough (peanut butter or sugar-cookie dough can be used) 1/4 cup oats 1 tablespoon crushed peppermint candy 1 can vanilla frosting Food coloring Colored decorating sugar, sprinkles, candy conversation hearts, red hots or other candies Slightly soften dough. Knead oats and crushed candy into dough. Roll and cut with a heart-shaped cookie cutter. Place cookies on cookie sheet, and bake as directed on package. Or, press into greased heart cookie molds; bake 10 to 12 minutes or until light brown at 350 degrees. Cool. Tint frosting, as desired. Frost; decorate with candies. If making as a gift, wrap in cellophane and tie with a bow. Source: ``Valentine Treats: Recipes and Crafts for the Whole Family,'' by Sara Perry --~--~-~--~~~---~--~~ 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 Pie
Cupid's Pie 1 (9-inch) chocolate crumb pie crust Maraschino cherries (with stems) for garnish 1 quart ice cream (strawberry, cherry vanilla or chocolate swirl) Extra Thick Fudge Sauce (recipe follows) Whipped cream Allow ice cream to soften just until able to spread in pie shell. Freeze until firm. Before serving, top with Fudge Sauce, cover with whipped cream and decorate each serving with a stemmed cherry. Extra Thick Fudge Sauce 12 ounces semisweet chocolate chips 3 tablespoons butter 1 (13 ounce) can evaporated milk Combine all ingredients in a heavy 2-quart saucepan. Cook over low heat, stirring constantly until chocolate is melted and mixture is smooth. Can be stored in refrigerator. Reheat over low heat or in microwave oven. Sauce yields 2 1/2 cups. --~--~-~--~~~---~--~~ 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] Cat Facts
CAT FACTS Here are a couple of cat facts that I thought were interesting and you would enjoy: A cat's hearing capability is five times greater than that of a human. However, at about 5 years of age, this capa- ability lessens somewhat. A cat can rotate its ears 180 degrees and can locate the source of a sound ten times faster than the most capable watchdog. A cat can not see directly under its nose. This is why it sometimes can not quickly find treats thrown on the floor. 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] So sorry:
Marilyn, so sorry to hear your sad news. Hope Frank doesn't need more surgery. My prayers and thoughts are with both of you. Hang in there. We, your friends are here for you at any time. 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] Re: Joke for ya
good one steveI admit I had to read it twice, didn't get it the first time. HAHA Nicole - Original Message From: steve doyle [EMAIL PROTECTED] To: RecipesAndMore@googlegroups.com Sent: Sunday, February 10, 2008 10:46:11 AM Subject: [RecipesAndMore] Joke for ya My grandson, Chris, has worn glasses since the age of three. When he was in the first grade he came home one day very distressed. Wanting to find out what was the matter, his mother asked, Chris, what happened today to upset you so much? He answered, It's not fair -- I'm not allowed to go to the library. His mother became very concerned and asked, Why aren't you allowed to go to the library? With a tearful reply he said, Because, in order to go to the library you have to have supervision, and I wear glasses! 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] Free newletter I am thinking of starting up
Hi everyone I am thinking of starting up a newsletter and want to involve all of you. But in order to receive the newsletter, I would only send it to those of you who want it and not to the groups. How you get involve is really easy. All you have to do is send me recipes you'd like to share with other groups, hints, tips, stories even jokesbirthday announcements, need some advice or just want to voice your opinion about something happening in the world today. By reading the newsletter you will also get to know the other groups and maybe want to join them too and get to know and maybe make new friends. I would also have a 'for sale section' where you can place an ad. So how would you like to be a part of my newsletter?...I would have a section for each group, some clip art, themes, and more. I would stress that this would be a CLEAN friendly newsletter, and it would be posted out to only those who are interested in getting it and NOT the groups. It would be once a month for starters and if it gets really good , I would then make it twice a month. Again its free and will also keep me busy, which I really like. Now first I will have to know who is interested, that is what groups want to be part of this newsletter. Please send me reply to my personal email only and not to the whole groupso as not to bug other people with stuff they don't want to be a part of . here is my email address. [EMAIL PROTECTED] include your name, gourp you belong to and email address you want me to send the newletter to. Once I get the who and which groups...then I will only contact those people for input into the newsletter.So are you in! waiting on your reply Nicole world recipe owner PSI will then have those of you interested help me think of a titleit will also be in PDF form and you will be able to download it. PPS... I would like to start with a St Patrick issue, so get back to me SOON --~--~-~--~~~---~--~~ 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, huge love and hugs coming from across the pond. Kay - 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: Sunday, February 10, 2008 1:52 AM 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] Re: Hi Friends!
I'm so, so sorry to hear this. My prayers are with Frank, you, and the medical professionals. Sherri On 2/9/08, Marilyn L DeWeese [EMAIL PROTECTED] wrote: 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] Hershey's Red Velvet Cake
Hershey's Red Velvet Cake For an elegant presentation, cut the cake when cool into heart shapes and decorate for Valentine's Day. Ingredients: 1/2 c. (1 stick) butter, softened 1 1/2 c. sugar 2 eggs 1 tsp. vanilla extract 1 c. buttermilk or sour milk* 2 Tbsp. red food color 2 c. all-purpose flour 1/3 c. HERSHEY'S Cocoa 1 tsp. salt 1 1/2 tsp. baking soda 1 Tbsp. white vinegar 1 can ready-to-spread vanilla frosting 1 c. HERSHEY'S Mini Chips Semi-Sweet Chocolate (optional) Directions: Heat oven to 350 degrees F. Grease and flour 13X9 inch baking pan. In large bowl, beat butter and sugar; add eggs and vanilla, beating well. Stir together buttermilk and food color. Stir together flour, cocoa and salt; add alternately to butter mixture with buttermilk mixture, mixing well. Stir in baking soda and vinegar. Pour into prepared pan. Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Frost; sprinkle with chocolate chips, if desired. *To sour milk: Use 1 Tbsp white vinegar plus milk to equal 1 cup. --~--~-~--~~~---~--~~ 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] Lord Guide Me
Lord Guide Me Help me, Lord, that I should know The way you would have me to go. Lead me on life's stormy sea Through all the trials that be. Give me strength that I may not fail When I am weak and my ship has no sail. Guide me through the stormy blast. Give me courage while life shall last. Lord, my life belongs to thee. Give me faith to stand for thee. Lead me when trails are rough and steep And through waters that are turbid and deep. Lord, always stay near my side When trouble comes be thou my guide. Lord, I know your ways are true In things you speak and deeds you do. Keep me, Lord, while life does last. Let my feet not stray from your path. Give me a light to lead me home That in this world of darkness I may cease to roam. Thank you, Lord, for the guidance given And the narrow road that leads to Heaven. ~ author unknown ~ 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] Lovepops
Lovepops (Makes 10 pops.) 1 roll refrigerated sugar cookie dough Large heart-shaped cookie cutter Lollipop sticks (available in art and crafts stores) 1 tub (16-ounces) white frosting Red food coloring MM's Milk Chocolate Candies for the Holiday Pink or red cellophane and curling ribbon, optional 1. According to directions on package, roll dough to 1/4-inch thick. 2. Press out heart-shaped cookies and put on a nonstick baking sheet. 3. Press lollipop stick into bottom half of each cookie. 4. Bake in preheated 350°F oven for 12 to 14 minutes. 5. Cool completely. 6. Tint frosting with food coloring to desired shade of pink or red. 7. Spread cookies with frosting and decorate with Milk Chocolate Candies or as desired. 8. Optional: To give as a gift, wrap cookies with 6-inch squares of cellophane and tie them with curling ribbon. --~--~-~--~~~---~--~~ 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] Mini Hot Fudge Cakes and Strawberry Hearts
Mini Hot Fudge Cakes and Strawberry Hearts Betty Crocker® Complete DessertsT mix gets jazzed up with fresh strawberries and ice cream. Mmm! 1 box Betty Crocker® Complete Desserts® triple chocolate hot fudge cake mix About 1 quart strawberries Ice cream, if desired Make, bake and cool Mini Hot Fudge Cakes as directed on side of cake mix box. Place each cake on dessert plate. For each dessert, slice 2 or 3 strawberries. To make slices look like hearts, cut small V at rounded end of each slice, using small sharp knife. Randomly place strawberry slices around cakes. Serve warm with ice cream. --~--~-~--~~~---~--~~ 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: Things I Know
Wow! Sis way to go! Amen. - Original Message - From: Sugar To: recipesAndMore@googlegroups.com Sent: Sunday, February 10, 2008 10:55 PM Subject: [RecipesAndMore] Things I Know Things I Know I know He is the beginning, so why do I worry about the end? I know He is the creator, so why do I wonder who will destroy? I know He has forgiven me, so why can't I forgive myself? I know He is a healer, so why do I speak of sickness? I know He can do all things, so why do I say I can't? I know He will protect me, so why do I fear? I know He will supply all my needs, so why can't I wait? I know He is my strength and my salvation, so why do I feel weak? I know that everything and everyone has a season, so why do I weep rather than rejoice when someone's season is over? I know He is the right way, so why do I go the wrong way? I know He is the light, so why do I choose to walk in darkness? I know that whatever I ask of GOD, GOD will give me, so why am I scared to ask? I know tomorrow is not promised, so why do I put off for tomorrow what I can do today? I know that the truth shall make me free, so why do I continue to lie? I know He gives us revelation knowledge and understanding so why do I lean on my own understanding? I know I should live in the spirit as well as walk in the spirit, so why do I choose to live in the spirit but walk in the flesh? I know that when praises go up blessings come down, so why do I refuse to praise Him? I know I am saved, so why do I refuse the word He has given me? I know He has a plan for me (and I am eager to do His will), so why am I rus hing it when it is His time not my time? I know He answers all prayers, so why don't I lay my burdens down? I know that Jesus Christ is Lord and I'm trusting in Him. Sugar Syl says, Go on touch someone with a little sugar -- 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 --~--~-~--~~~---~--~~ 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] Things I Know
Things I Know I know He is the beginning, so why do I worry about the end? I know He is the creator, so why do I wonder who will destroy? I know He has forgiven me, so why can't I forgive myself? I know He is a healer, so why do I speak of sickness? I know He can do all things, so why do I say I can't? I know He will protect me, so why do I fear? I know He will supply all my needs, so why can't I wait? I know He is my strength and my salvation, so why do I feel weak? I know that everything and everyone has a season, so why do I weep rather than rejoice when someone's season is over? I know He is the right way, so why do I go the wrong way? I know He is the light, so why do I choose to walk in darkness? I know that whatever I ask of GOD, GOD will give me, so why am I scared to ask? I know tomorrow is not promised, so why do I put off for tomorrow what I can do today? I know that the truth shall make me free, so why do I continue to lie? I know He gives us revelation knowledge and understanding so why do I lean on my own understanding? I know I should live in the spirit as well as walk in the spirit, so why do I choose to live in the spirit but walk in the flesh? I know that when praises go up blessings come down, so why do I refuse to praise Him? I know I am saved, so why do I refuse the word He has given me? I know He has a plan for me (and I am eager to do His will), so why am I rus hing it when it is His time not my time? I know He answers all prayers, so why don't I lay my burdens down? I know that Jesus Christ is Lord and I'm trusting in Him. 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] Hi Marilyn,
Please let Frank know we are thinking about him personally I hope he pulls threw the operation, I just ask all of us to put Frank and Marilyn on our Prayer list's please. Marilyn the group is hear for you as i like to say this group is hear for all of us to share, not hear just for Recipes, I prey the both of you get threw this, take care and keep us informed please. I prey that God gives you the strength to get threw all this, god bless Sis. Steve. 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] Love Potion
Love Potion Recipes for romance have been around nearly as long as romance has. One old tradition suggests that swallowing a four-leaf clover while thinking of you beloved will make him reciprocate your love, while another says that swallowing the heart of a white dove as you rest your hand on your lover's shoulder will ensure his eternal fidelity. The following easy-to-concoct brew, (and easier to swallow) is light on the witchcraft and strange ingredients, heavy on the red color and tart taste! 1/2 cup frozen strawberries, slightly thawed 1/2 cup frozen raspberries, slightly thawed 1 cup white grape juice (or apple juice) Maraschino cherries, for garnish Place the first three ingredients in a blender and mix on high until you have a uniform color. To make the potion thicker, add more fruit: to make it thinner, add more fruit. Garnish extravagantly with cherries and sip, sigh, swoon! Serves 2. --~--~-~--~~~---~--~~ 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] I LOVE YOU CHOCOLATE CAKE
I LOVE YOU CHOCOLATE CAKE 2 cups flour 2 tsp. baking powder 1/2 tsp. baking soda 1 tsp. salt 3 cups brown sugar, packed 1 1/3 cups sour cream 1/2 cup butter, soft 1/2 cup milk 1/2 cup honey 3 eggs 2 tsp. vanilla 4 oz. unsweetened chocolate, melted Grease and flour 3 8-inch or 2 9-inch pans. Combine all dry ingredients. Cream butter and add sour cream, eggs, and vanilla. Mix well. Alternate milk and honey with dry ingredients. When batter is smooth and well blended, add chocolate. Mix well. Do not fill pans over half full. Bake at 300 degrees F for 40-50 minutes. Cake is done when a tester comes out clean. I LOVE YOU CHOCOLATE FROSTING 1 1/2 lbs. confectioners sugar 1/2 cup soft butter 4 oz. unsweetened chocolate, melted 1 tsp. vanilla 1 egg 1/4 cup milk dash of salt Beat until creamy 1/3 of confectioners sugar and butter. Add chocolate, vanilla, and salt, blend. Beat in egg. Add remaining confectioners sugar alternately with milk, beating after each addition. --~--~-~--~~~---~--~~ 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] Double Fudge Valentine Heart
Double Fudge Valentine Heart 2 3/4 cups sifted all purpose flour 2 tablespoons unsweetened cocoa 1 tablespoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1 cup butter; softened 1 1/4 cups white sugar 1 cup firmly packed brown sugar 5 large eggs; separated 1 1/2 cups milk 6 ounces ( 6 squares) unsweetened chocolate; melted and cooled 1 tablespoon vanilla 1 cup sour cream Frosting 18 ounces (18 squares) 1 1/2 cups butter 6 large eggs 2 teaspoons vanilla 1 cup whipped cream and fresh raspberries for garnish Preheat oven to 350°F. Grease a heart shaped baking pan. dust with flour; tap out excess. Mix together flour, cocoa, baking powder, baking soda and salt. Beat together butter, white sugar, and brown sugar at medium speed until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in milk, chocolate and vanilla. Alternately beat flour mixture and sour cream into chocolate mixture. Using clean beaters, beat egg whites at high speed until stiff, but not dry, peaks form. Fold egg whites into batter. Spoon batter into prepared pan; smooth top. Bake for 40 minutes or until a toothpick inserted in center comes out clean. Cool for 5 minutes. Then turn out cake onto wire rack to cool completely. Frosting In top of double boiler set over simmer (not boiling) water, melt chocolate, stirring until smooth. Cool for 10 minutes. Beat butter at medium speed until smooth. Beat in eggs, one at a time, beating well after each addition. Beat in chocolate and vanilla until thick and fluffy. Spread frosting on top and sides of cake. For garnish, using a pastry bag fitted with a 1 inch star tip, pipe whipped cream rosettes onto the cake as a border, Pipe a decorative edge around bottom of cake. Place raspberries on top of whipped cream. Yield: 16 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] HEAVENLY HEART CAKE
HEAVENLY HEART CAKE 3/4 cup Hershey's cocoa 2/3 cup boiling water 1 1/2 sticks butter or oleo (soft) 2 cups sugar 1 teaspoon vanilla 2 eggs 2 cups cake flour or 1 3/4 cups all-purpose flour 1 1/4 teaspoons baking soda 1/4 teaspoon salt 3/4 cup buttermilk or sour milk Glossy Chocolate Sour Cream Frosting 1 1/2 cups Hershey's Mini chips 2 cups powdered sugar 3/4 cup sour cream 1 teaspoon vanilla milk Instructions 1. CAKE: Heat oven to 350 degrees and grease and flour 2 heart- shaped pans or 2 9-inch baking pans. 2. In small bowl stir together cocoa and boiling water until smooth, set aside. 3. In large bowl, beat butter, sugar and vanilla until fluffy. Beat in eggs and cocoa mixture. Stir together flour, baking soda, and salt 4. Add flour mixture alternately with buttermilk to the butter mixture. 5. Pour batter into prepared pans. 6. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. COOL COMPLETELY 7. FROST WITH GLOSSY CHOCOLATE SOUR CREAM FROSTING. Pipe border around top edge and base of cake with Creamy Buttercream Frosting. Garnish as desired. 10 to 12 servings. 8. GLOSSY CHOCOLATE SOUR CREAM FROSTING In medium microwave-safe bowl place small chips. Microwave at HIGH 1 minute, stir. If necessary microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. 9. Add powdered sugar, sour cream and vanilla, beat until smooth . Add milk 1/2 teaspoon at a time. makes about 2 1/2 cups frosting. 10. CREAMY BUTTERCREAM FROSTING: IN SMALL BOWL, COMBINE 2 CUPS POWDERED SUGAR, 1/4 CUP SOFTENED BUTTER OR MARGARINE, 2 TO 3 TABLESPOONS MILK AND 1/2 TEASPOON VANILLA BEAT UNTIL SMOOTH AND CREAMY. ABOUT 1 CUP FROSTING. --~--~-~--~~~---~--~~ 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 Marilyn,
Amen Steve Nicole - Original Message From: steve doyle [EMAIL PROTECTED] To: RecipesAndMore@googlegroups.com Sent: Sunday, February 10, 2008 5:52:32 PM Subject: [RecipesAndMore] Hi Marilyn, Please let Frank know we are thinking about him personally I hope he pulls threw the operation, I just ask all of us to put Frank and Marilyn on our Prayer list's please. Marilyn the group is hear for you as i like to say this group is hear for all of us to share, not hear just for Recipes, I prey the both of you get threw this, take care and keep us informed please. I prey that God gives you the strength to get threw all this, god bless Sis. Steve. 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] Doughnuts
Now that I have a deep fryer, I am needing some tried and true doughnut recipes, anyone help?? thanks, Don --~--~-~--~~~---~--~~ 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] Another Sunday Surgery
Hi Friends, My husband, Frank, underwent another brain surgery this morning. They went through one of the holes that they call bur holes that he had from last week's surgery. They released the air and drained the blood from his brain. He did wonder through the surgery and was talking to the doctor in the recovery room. He is resting comfortably in SICU. I just called and they said that he drank some water, but has not eaten yet. His nurse said that as long as he is getting medicine from the IV, and the supplements he needs, they are not worried about the eating part yet. The nurse said that sleep was what he needed right now. The nurse said I promise we will take care of him as if he were our own. I thought that was so sweet. Thank you all for your love, prayers and support. 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: Update on Frank
thanks for the update...send my love to Marilyn and tell her she and frank are on my mind Nicole - Original Message From: Joyce Porter [EMAIL PROTECTED] To: [EMAIL PROTECTED] Cc: RecipesAndMore@googlegroups.com; Duffy Tracy [EMAIL PROTECTED] Sent: Sunday, February 10, 2008 7:14:23 PM Subject: [RecipesAndMore] Update on Frank I just talked to Marilyn. Frank had another surgery this morning. He came through it fine. She said he actually drank a little bit of water this afternoon. We'll all just pray for his continuing healing. I'll let you all know as I hear anything else. Joyce -Original Message- From: [EMAIL PROTECTED] [mailto:[EMAIL PROTECTED] On Behalf Of Roann Sent: Sunday, February 10, 2008 7:05 PM To: Undisclosed-Recipient:; Subject: handygirl A baby's hug - Original Message - From: Cathy byatt To: Roann Sent: Saturday, February 09, 2008 3:33 PM Subject: FW: A baby's hug ---Original Message--- -- Subject: A baby's hug We were the only family with children in the restaurant. I sat Erik in a high chair and noticed everyone was quietly sitting and talking. Suddenly, Erik squealed with glee and said, 'Hi.' He pounded his fat baby hands on the high chair tray. His eyes were crinkled in laughter and his mouth was bared in a toothless grin, as he wriggled and giggled with merriment. I looked around and saw the source of his merriment. It was a man whose pants were baggy with a zipper at half-mast and his toes poked out of would-be shoes. His shirt was dirty and his hair was uncombed and unwashed. His whiskers were too short to be called a beard and his nose was so varicose it looked like a road map. We were too far from him to smell, but I was sure he smelled. His hands waved and flapped on loose wrists. 'Hi there, baby; hi there, big boy. I see ya, buster,' the man said to Erik. My husband and I exchanged looks, 'What do we do?' Erik continued to laugh and answer, 'Hi.' Everyone in the restaurant noticed and looked at us and then at the man. The old geezer was creating a nuisance with my beautiful baby. Our meal came and the man began shouting from across the room, 'Do ya patty cake? Do you know peek-a-boo? Hey, look, he knows peek- a-boo.' Nobody thought the old man was cute. He was obviously drunk. My husband and I were embarrassed. We ate in silence; all except for Erik, who was running through his repertoire for the admiring skid-row bum, who in turn, reciprocated with his cute comments. We finally got through the meal and headed for the door. My husband went to pay the check and told me to meet him in the parking lot. The old man sat poised between me and the door. 'Lord, just let me out of here before he speaks to me or Erik,' I prayed. As I drew closer to the man, I turned my back trying to sidestep him and avoid any air he might be breathing. As I did, Erik leaned over my arm, reaching with both arms in a baby's 'pick-me-up' position. Before I could stop him, Erik had propelled himself from my arms to the man. Suddenly a very old smelly man and a very young baby consummated their love and kinship. Erik in an act of total trust, love, and submission laid his tiny head upon the man's ragged shoulder. The man's eyes closed, and I saw tears hover beneath his lashes. His aged hands full of grime, pain, and hard labor, cradled my baby's bottom and stroked his back. No two beings have ever loved so deeply for so short a time. I stood awestruck. The old man rocked and cradled Erik in his arms and his eyes opened and set squarely on mine. He said in a firm commanding voice, 'You take care of this baby.' Somehow I managed, 'I will,' from a throat that contained a stone. He pried Erik from his chest, lovingly and longingly, as though he were in pain. I received my baby, and the man said, 'God bless you, ma'am, you've given me my Christmas gift.' I said nothing more than a muttered thanks. With Erik in my arms, I ran for the car. My husband was wondering why I was crying and holding Erik so tightly, and why I was saying, 'My God, my God, forgive me.' I had just witnessed Christ's love shown through the innocence of a tiny child who saw no sin, who made no judgment; a child who saw a soul, and a mother who saw a suit of clothes. I was a Christian who was blind, holding a child who was not. I felt it was God asking, 'Are you willing to share your son for a moment?' when He shared His for all eternity. The ragged old man, unwittingly, had reminded me, 'To enter the Kingdom of God , we must become as little children.' If this has blessed you, please bless others by sending it on. Sometimes, it takes a child to remind us of what is really important. We must always remember who we are, where we came from and, most importantly, how we feel about others. The clothes on your back or the car that you drive or the house that you live in does not define you at all; it is how you
[RecipesAndMore] Update on Frank
I just talked to Marilyn. Frank had another surgery this morning. He came through it fine. She said he actually drank a little bit of water this afternoon. We'll all just pray for his continuing healing. I'll let you all know as I hear anything else. Joyce -Original Message- From: [EMAIL PROTECTED] [mailto:[EMAIL PROTECTED] On Behalf Of Roann Sent: Sunday, February 10, 2008 7:05 PM To: Undisclosed-Recipient:; Subject: handygirl A baby's hug - Original Message - From: Cathy byatt To: Roann Sent: Saturday, February 09, 2008 3:33 PM Subject: FW: A baby's hug ---Original Message--- -- Subject: A baby's hug We were the only family with children in the restaurant. I sat Erik in a high chair and noticed everyone was quietly sitting and talking. Suddenly, Erik squealed with glee and said, 'Hi.' He pounded his fat baby hands on the high chair tray. His eyes were crinkled in laughter and his mouth was bared in a toothless grin, as he wriggled and giggled with merriment. I looked around and saw the source of his merriment. It was a man whose pants were baggy with a zipper at half-mast and his toes poked out of would-be shoes. His shirt was dirty and his hair was uncombed and unwashed. His whiskers were too short to be called a beard and his nose was so varicose it looked like a road map. We were too far from him to smell, but I was sure he smelled. His hands waved and flapped on loose wrists. 'Hi there, baby; hi there, big boy. I see ya, buster,' the man said to Erik. My husband and I exchanged looks, 'What do we do?' Erik continued to laugh and answer, 'Hi.' Everyone in the restaurant noticed and looked at us and then at the man. The old geezer was creating a nuisance with my beautiful baby. Our meal came and the man began shouting from across the room, 'Do ya patty cake? Do you know peek-a-boo? Hey, look, he knows peek- a-boo.' Nobody thought the old man was cute. He was obviously drunk. My husband and I were embarrassed. We ate in silence; all except for Erik, who was running through his repertoire for the admiring skid-row bum, who in turn, reciprocated with his cute comments. We finally got through the meal and headed for the door. My husband went to pay the check and told me to meet him in the parking lot. The old man sat poised between me and the door. 'Lord, just let me out of here before he speaks to me or Erik,' I prayed. As I drew closer to the man, I turned my back trying to sidestep him and avoid any air he might be breathing. As I did, Erik leaned over my arm, reaching with both arms in a baby's 'pick-me-up' position. Before I could stop him, Erik had propelled himself from my arms to the man. Suddenly a very old smelly man and a very young baby consummated their love and kinship. Erik in an act of total trust, love, and submission laid his tiny head upon the man's ragged shoulder. The man's eyes closed, and I saw tears hover beneath his lashes. His aged hands full of grime, pain, and hard labor, cradled my baby's bottom and stroked his back. No two beings have ever loved so deeply for so short a time. I stood awestruck. The old man rocked and cradled Erik in his arms and his eyes opened and set squarely on mine. He said in a firm commanding voice, 'You take care of this baby.' Somehow I managed, 'I will,' from a throat that contained a stone. He pried Erik from his chest, lovingly and longingly, as though he were in pain. I received my baby, and the man said, 'God bless you, ma'am, you've given me my Christmas gift.' I said nothing more than a muttered thanks. With Erik in my arms, I ran for the car. My husband was wondering why I was crying and holding Erik so tightly, and why I was saying, 'My God, my God, forgive me.' I had just witnessed Christ's love shown through the innocence of a tiny child who saw no sin, who made no judgment; a child who saw a soul, and a mother who saw a suit of clothes. I was a Christian who was blind, holding a child who was not. I felt it was God asking, 'Are you willing to share your son for a moment?' when He shared His for all eternity. The ragged old man, unwittingly, had reminded me, 'To enter the Kingdom of God , we must become as little children.' If this has blessed you, please bless others by sending it on. Sometimes, it takes a child to remind us of what is really important. We must always remember who we are, where we came from and, most importantly, how we feel about others. The clothes on your back or the car that you drive or the house that you live in does not define you at all; it is how you treat your fellow man that identifies who you are. 'It is better to be liked for the true you, than to be loved for who people think you are..' -- No virus found in this incoming message. Checked by AVG Free Edition. Version: 7.5.516 / Virus Database: 269.19.21/1265 - Release Date: 07/02/2008 11:17 [Non-text portions of
[RecipesAndMore] SHRIMP DIP
SHRIMP DIP 1 10 oz. can frozen cream of shrimp condensed soup 1 8 oz. package cream cheese 1/2 cup sour cream (or clam dip) 1/2 teaspoon celery seed 1 tablespoon prepared horseradish 1/4 teaspoon Worcestershire sauce -- 1 small can cocktail shrimp 1 tablespoon fresh parsley 2-3 green onions (scallions), chopped paprika (optional) stuffed olives, sliced (optional) Thaw soup. Process all except last 5 ingredients in food processor or blender until smooth. Drain shrimp and add to blender with parsley and scallions; process only until small chunks of shrimp are visible. Transfer to a serving bowl. Sprinkle with paprika for color. Top with stuffed olive slices. Serve with crackers. 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] Daily Diabetic Recipe - 02.10.08 - 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: Sunday, February 10, 2008 9:25 PM Subject: Daily Diabetic Recipe - 02.10.08 - DiabeticGourmet.com DAILY DIABETIC RECIPE -- February 10, 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 SUPER 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 --- MINESTRONE SOUP Yield: 4 servings (about 1 cup each) Source: Cooking with The Diabetic Chef Info: http://diabeticgourmet.com/book_archive/details/23.shtml INGREDIENTS - 1/2 tablespoon olive oil - 1/2 medium onion, finely diced - 1/4 medium carrot, finely diced - 1/4 stalk celery, finely diced - 2/3 teaspoon garlic, minced - 2 tablespoons leeks, finely diced - 3 ounces (about 1/3 cup) canned tomatoes, chopped - 1/2 medium zucchini, diced - 1/4 teaspoon fresh thyme - 3/4 teaspoon fresh oregano, minced - 3 cups chicken stock - 3 ounces (about 1/2 cup) frozen spinach, chopped - 3/4 cup white beans, cooked - 1/4 teaspoon salt - 1/8 teaspoon white pepper - 1 teaspoon Parmesan cheese, grated DIRECTIONS Heat the olive oil in a medium pot over medium heat. Add the onion, carrot, and celery. Cook until the vegetables are slightly tender, about 3-4 minutes. Add the garlic and leek and cook for 1 minute. Add the tomato, zucchini, thyme, oregano, and chicken stock. Bring the liquid to a simmer for 20 minutes. Add the spinach and white beans. Return the liquid to a simmer for 20 minutes. Season with the salt and white pepper. Serve immediately and garnish with the Parmesan cheese. Nutritional Information Per Serving (about 1 cup): Calories: 110, Fat: 3 g, Cholesterol: 3 mg, Sodium: 283 mg, Carbohydrate: 15 g, Dietary Fiber: 5 g, Sugars: 3 g, Protein: 7 g Diabetic Exchanges: 1 Starch, 1/2 Lean Meat, 1 Vegetable, 1/2 Fat RECIPE FROM THE ARCHIVE: Vegetable Stir-Fry http://diabeticgourmet.com/recipes/html/240.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=deleteemail=Sugarsyl71%40sbcglobal.netgroup1=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
[RecipesAndMore] Okra with Pineapple
Okra with Pineapple1 fresh pineapple, frond 1 bunch of scallions, c Okra with Pineapple 1 fresh pineapple, frond 1 bunch of scallions, chopped 2 cloves garlic, crushed 1 teaspoon of fresh ginger, grated 1 red bell pepper, julienned 1/2 pound of okra; chopped 2 tablespoons of low-sodium soy sauce 2 tablespoons of dry Sherry or rice wine Slice the pineapple in half lengthwise. Remove fruit of pineapple and set shells aside. Remove and discard core and cut pineapple into 1 chunks. Set aside Combine scallions, garlic, ginger, pepper, okra, soy sauce and sherry or rice wine vinegar in a wok. Stir-fry over high heat until vegetables are tender crisp about 4 minutes. Add one teaspoon of water if vegetables appear to be sticking. Add pineapple chunks, cover and continue cooking for 3 minutes. Spoon into pineapple shells and serve immediately. (`´·.¸ ¸.·´´) ´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] Beef and Cabbage Joes
Beef and Cabbage Joes Categories: Ham, Ground beef, Onion, Cabbage, Mustard, Celery, Vegetables, Main dishes, Meats 1 pound of Ground Beef 1/2 cup of onion, chopped 1/2 cup of celery, thinly sliced 2 cups of cabbage, shredded 1/3 cup of Green Pepper; Chopped 3/4 cup of catsup 1/4 cup of water 1/4 teaspoon of salt 1 tablespoon of Mustard; Prepared 8 Hamburger Buns; * * Hamburger buns should be split and toasted. Cook and stir the meat, onion and celery in a large skillet until the meat is brown. Drain off the excess fat. Stir in the cabbage, green pepper, catsup, water, salt, and mustard and heat to boiling, stirring occasionally. Reduce the heat and cover. Simmer until the vegetables are tender, about 25 minutes. Spoon the mixture onto the bottom halves of the buns and top with the remaining halves. NOTE: For Sloppy Joes, omit the cabbage and salt. (`´·.¸ ¸.·´´) ´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] Cheese Filled Cucumber Slices
Cheese Filled Cucumber Slices 1 lg. cucumber (about 9 1/2 oz.) 1/2 oz. Swiss or Gruyere cheese, shredded 1 tbsp. chopped scallion (green onion) 1 tbsp. chopped fresh dill or 1/4 tsp. dill weed 1 tbsp. whipped cream cheese Dash each salt and white pepper Cut off ends of cucumber. Using tines of a fork, score peel of cucumber. Cut cucumber in half crosswise and using a melon baller or small spoon, remove and discard seeds from both halves; set aside. In small mixing bowl thoroughly combine remaining ingredients. Spoon half of the cheese mixture into cored section of each cucumber half. Wrap each half in plastic wrap and refrigerate until chilled, about 1 hour. To serve, remove plastic wrap and carefully slice each cucumber half into 6 equal slices. Makes 2 servings, 6 slices each. (`´·.¸ ¸.·´´) ´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] Re: Another Sunday Surgery
Hi, Marilyn, what a real praise! wonderful! we all are praying for a quick healing for Frank! both of you have been through so much! Hugs, Sandy - Original Message - From: Marilyn L DeWeese To: [EMAIL PROTECTED] ; recipesAndMore@googlegroups.com ; [EMAIL PROTECTED] ; [EMAIL PROTECTED] ; [EMAIL PROTECTED] ; [EMAIL PROTECTED] ; [EMAIL PROTECTED] ; [EMAIL PROTECTED] ; Jeanie Vejil ; Brenda Parsell ; [EMAIL PROTECTED] ; April Stahl ; GREYHOUNDS RULE ; helen ; Tim Waugh ; Doris Pennington ; Gregory A. Daniel ; BARBARA ADAMS ; Debbi Williamson ; lisa filroy Cc: Dixie Sent: Sunday, February 10, 2008 7:26 PM Subject: [RecipesAndMore] Another Sunday Surgery Hi Friends, My husband, Frank, underwent another brain surgery this morning. They went through one of the holes that they call bur holes that he had from last week's surgery. They released the air and drained the blood from his brain. He did wonder through the surgery and was talking to the doctor in the recovery room. He is resting comfortably in SICU. I just called and they said that he drank some water, but has not eaten yet. His nurse said that as long as he is getting medicine from the IV, and the supplements he needs, they are not worried about the eating part yet. The nurse said that sleep was what he needed right now. The nurse said I promise we will take care of him as if he were our own. I thought that was so sweet. Thank you all for your love, prayers and support. 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: Update on Frank
Oh, thank God! we all definitely will be praying for his healing. he has been through so much; well, both of them have! - Original Message - From: Joyce Porter [EMAIL PROTECTED] To: [EMAIL PROTECTED] Cc: RecipesAndMore@googlegroups.com; Duffy Tracy [EMAIL PROTECTED] Sent: Sunday, February 10, 2008 6:14 PM Subject: [RecipesAndMore] Update on Frank I just talked to Marilyn. Frank had another surgery this morning. He came through it fine. She said he actually drank a little bit of water this afternoon. We'll all just pray for his continuing healing. I'll let you all know as I hear anything else. Joyce -Original Message- From: [EMAIL PROTECTED] [mailto:[EMAIL PROTECTED] On Behalf Of Roann Sent: Sunday, February 10, 2008 7:05 PM To: Undisclosed-Recipient:; Subject: handygirl A baby's hug - Original Message - From: Cathy byatt To: Roann Sent: Saturday, February 09, 2008 3:33 PM Subject: FW: A baby's hug ---Original Message--- -- Subject: A baby's hug We were the only family with children in the restaurant. I sat Erik in a high chair and noticed everyone was quietly sitting and talking. Suddenly, Erik squealed with glee and said, 'Hi.' He pounded his fat baby hands on the high chair tray. His eyes were crinkled in laughter and his mouth was bared in a toothless grin, as he wriggled and giggled with merriment. I looked around and saw the source of his merriment. It was a man whose pants were baggy with a zipper at half-mast and his toes poked out of would-be shoes. His shirt was dirty and his hair was uncombed and unwashed. His whiskers were too short to be called a beard and his nose was so varicose it looked like a road map. We were too far from him to smell, but I was sure he smelled. His hands waved and flapped on loose wrists. 'Hi there, baby; hi there, big boy. I see ya, buster,' the man said to Erik. My husband and I exchanged looks, 'What do we do?' Erik continued to laugh and answer, 'Hi.' Everyone in the restaurant noticed and looked at us and then at the man. The old geezer was creating a nuisance with my beautiful baby. Our meal came and the man began shouting from across the room, 'Do ya patty cake? Do you know peek-a-boo? Hey, look, he knows peek- a-boo.' Nobody thought the old man was cute. He was obviously drunk. My husband and I were embarrassed. We ate in silence; all except for Erik, who was running through his repertoire for the admiring skid-row bum, who in turn, reciprocated with his cute comments. We finally got through the meal and headed for the door. My husband went to pay the check and told me to meet him in the parking lot. The old man sat poised between me and the door. 'Lord, just let me out of here before he speaks to me or Erik,' I prayed. As I drew closer to the man, I turned my back trying to sidestep him and avoid any air he might be breathing. As I did, Erik leaned over my arm, reaching with both arms in a baby's 'pick-me-up' position. Before I could stop him, Erik had propelled himself from my arms to the man. Suddenly a very old smelly man and a very young baby consummated their love and kinship. Erik in an act of total trust, love, and submission laid his tiny head upon the man's ragged shoulder. The man's eyes closed, and I saw tears hover beneath his lashes. His aged hands full of grime, pain, and hard labor, cradled my baby's bottom and stroked his back. No two beings have ever loved so deeply for so short a time. I stood awestruck. The old man rocked and cradled Erik in his arms and his eyes opened and set squarely on mine. He said in a firm commanding voice, 'You take care of this baby.' Somehow I managed, 'I will,' from a throat that contained a stone. He pried Erik from his chest, lovingly and longingly, as though he were in pain. I received my baby, and the man said, 'God bless you, ma'am, you've given me my Christmas gift.' I said nothing more than a muttered thanks. With Erik in my arms, I ran for the car. My husband was wondering why I was crying and holding Erik so tightly, and why I was saying, 'My God, my God, forgive me.' I had just witnessed Christ's love shown through the innocence of a tiny child who saw no sin, who made no judgment; a child who saw a soul, and a mother who saw a suit of clothes. I was a Christian who was blind, holding a child who was not. I felt it was God asking, 'Are you willing to share your son for a moment?' when He shared His for all eternity. The ragged old man, unwittingly, had reminded me, 'To enter the Kingdom of God , we must become as little children.' If this has blessed you, please bless others by sending it on. Sometimes, it takes a child to remind us of what is really important. We must always remember who we are, where we came from and, most importantly, how we feel about others. The clothes on your back or the car that you
[RecipesAndMore] Rice Ortega
Rice Ortega 1 onion 1 green or red pepper 4 cups of cooked rice 1 small jalapeno, minced 1 3/4 cup of sour cream 1/2 pound of cottage cheese 1/2 pound of grated cheddar Salt pepper Strips of green chilies This can be assembled early in day for dinner later. Alternate layers of rice which has been mixed with sautéed onion and green pepper, jalapeno, with strips of green chilies and then a mixture of sour cream, cottage cheese and cheddar. Top should be just cheddar. Bake at 375ºF. for 25 minutes or until bubbly. (`´·.¸ ¸.·´´) ´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] Re: Things I Know
This really is beautiful! Amen! - Original Message - From: steve doyle To: RecipesAndMore@googlegroups.com Sent: Sunday, February 10, 2008 4:58 PM Subject: [RecipesAndMore] Re: Things I Know Wow! Sis way to go! Amen. - Original Message - From: Sugar To: recipesAndMore@googlegroups.com Sent: Sunday, February 10, 2008 10:55 PM Subject: [RecipesAndMore] Things I Know Things I Know I know He is the beginning, so why do I worry about the end? I know He is the creator, so why do I wonder who will destroy? I know He has forgiven me, so why can't I forgive myself? I know He is a healer, so why do I speak of sickness? I know He can do all things, so why do I say I can't? I know He will protect me, so why do I fear? I know He will supply all my needs, so why can't I wait? I know He is my strength and my salvation, so why do I feel weak? I know that everything and everyone has a season, so why do I weep rather than rejoice when someone's season is over? I know He is the right way, so why do I go the wrong way? I know He is the light, so why do I choose to walk in darkness? I know that whatever I ask of GOD, GOD will give me, so why am I scared to ask? I know tomorrow is not promised, so why do I put off for tomorrow what I can do today? I know that the truth shall make me free, so why do I continue to lie? I know He gives us revelation knowledge and understanding so why do I lean on my own understanding? I know I should live in the spirit as well as walk in the spirit, so why do I choose to live in the spirit but walk in the flesh? I know that when praises go up blessings come down, so why do I refuse to praise Him? I know I am saved, so why do I refuse the word He has given me? I know He has a plan for me (and I am eager to do His will), so why am I rus hing it when it is His time not my time? I know He answers all prayers, so why don't I lay my burdens down? I know that Jesus Christ is Lord and I'm trusting in Him. Sugar Syl says, Go on touch someone with a little sugar 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 --~--~-~--~~~---~--~~ 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] BBQ Potato Chip Chicken
BBQ Potato Chip Chicken *I am not much of a BBQ chicken person, or a BBQ chip person, but, for the sake of my son, I helped him make this meal. It was great to see him so enthusiastic in the kitchen, helping to take care of his family. Oddly enough, there was not an overwhelming BBQ flavor, it just tasted very well seasoned. A success! 2 cups bbq chips 1/4 cup butter or margarine 1/2 tsp salt 1/4 tsp pepper 8 chicken drumsticks (or any chicken parts you like, I imagine) Put chips in a plastic bag, close bag tightly, use a rolling pin to crush the chips. Pour the chips into a pie plate. Put butter or margarine into a skillet, put on a burner on the stove, turn burner on low heat. When butter or margarine is melted, move skillet off the burner, stir in salt and pepper until well mixed. (Remember, this is a kids cookbook, for us grown folks, melt the butter in the microwave) Rinse the drumsticks under cold water. Use paper towels to dry them. Put chicken pieces on a piece of wax paper. Brush chicken with melted butter on all sides, roll each piece in chip crumbs till coated. Put drumsticks into a baking pan, make sure pieces don't touch each other. If there is any butter left over, pour it over chicken. Put baking pan in oven. Turn oven on to 375, bake until chicken is done, about 50 minutes. Chicken is done when it is easy to poke with a fork. (for anyone, like myself, who has ever had an undercooked chicken disaster, I dig a fork into mine and make SURE there is nothing even close to pink anywhere in there!) Turn oven off. With adult help, use hot pads to remove chicken from the oven. Use tongs to put drumsticks on serving plate TexasCook.com (`´·.¸ ¸.·´´) ´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] [AgapeFellowship] New Dolly Parton Song
Sugar Syl says, Go on touch someone with a little sugar - Original Message - From: Frank To: [EMAIL PROTECTED] Sent: Sunday, February 10, 2008 7:44 PM Subject: [AgapeFellowship] New Dolly Parton Song New Dolly Parton Song - Turn up your speakers! Click on the link at the bottom: New Dolly Parton Song - Brace yourself it's fantastic! HELLO GOD I don't know where Dolly Parton is in her walk with God, but this song could be America's new national anthem. We have managed to mess the world up pretty badly and sometimes I wonder what He must really think. We have shut Him out so many times and so many places. I hope this touches your heart. It sure touched mine. IT MAY TAKE A MINUTE FOR THE SOUND BUT WORTH THE WAIT. DO TURN VOLUME UP! http://gospelman.info/christian/HelloGOD.html [Non-text portions of this message have been removed] __._,_.___ Messages in this topic (1) Reply (via web post) | Start a new topic Messages | Links | Database Community email addresses: Post message: [EMAIL PROTECTED] Subscribe:[EMAIL PROTECTED] Unsubscribe: [EMAIL PROTECTED] List owner: [EMAIL PROTECTED] Shortcut URL to this page: http://www.yahoogroups.com/community/AgapeFellowship Change settings via the Web (Yahoo! ID required) Change settings via email: Switch delivery to Daily Digest | Switch format to Traditional Visit Your Group | Yahoo! Groups Terms of Use | Unsubscribe Recent Activity a.. 1New Members Visit Your Group Yahoo! Groups w/ John McEnroe Join the All-Bran Day 10 Club. Do-It-Yourselfers on Yahoo! Groups How-to ideas, projects and more. Get in Shape on Yahoo! Groups Find a buddy and lose weight. . __,_._,___ --~--~-~--~~~---~--~~ 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] American Indian Corn Pudding
American Indian Corn Pudding 4 eggs 1/2 cup of butter 2/3 cup of flour 2 cups of milk 2 teaspoons of salt 1 teaspoon of pepper 4 cups of corn (fresh or canned) Preheat oven to 350ºF. Separate eggs. Beat whites until stiff, not dry. Melt butter in medium sized pan. Stir flour in quickly over medium heat until smooth paste forms. Stir paste constantly while adding milk and allow mixture to boil. Lower heat, add egg yolks, salt, pepper and corn. Mix. Turn off heat. Fold in egg whites with rubber spatula. Grease baking dish with butter and pour in the mixture. Bake 35 minutes or until it is lightly browned. Serves 12. (`´·.¸ ¸.·´´) ´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] Dilled Pickled Okra.1,2.3
Dilled Pickled Okra 3 pounds of okra 3 cups of water 3 cups of vinegar (5 or 6 acidity) 6 tablespoons of salt (canning pickling salt) Bunches of dill Use small tender pods of okra, cut with as much stem as possible, wash and drain. Prick okra with fork and pack into clean jars. Place a small bunch of dill in each jar with okra. Boil water, vinegar, and salt together until salt is dissolved. Fill jars with boiling hot brine. Put on lids and process jars for 5 minutes in boiling water bath. Dilled Pickled Okra 2 Celery leaves (or seeds) 6 small hot red pepper (1 pod per pt. - optional) Garlic cloves (1 bud per pt.) Large heads dill and stems or 1/2 tsp. dill seed per pt. 1 quart of water 1 pint of white vinegar 1/2 cup of salt Pack into hot pint jars with a few celery leaves (or seeds), pod of pepper (optional), clove of garlic, and head of dill (or seed) in each pint jar. Make brine of water, vinegar, and salt. Heat to boiling. Pour in each pint. Leave 1/4 inch head space. Adjust lids. Process in boiling water bath 10 minutes. Start to count processing time as soon as hot jars are placed in actively boiling water. Makes 6 pints. Dilled Pickled Okra 3 3 pounds of okra 3 cups of water 3 cups of vinegar 6 tablespoons of salt 12 heads dill Garlic (optional) Use small tender okra; cut with stems on. Wash and drain. Pack into clean jars. Place small bunch of dill in each jar. Boil other ingredients together. Fill jars with boiling bring. Screw lids on tight. Process 5 minutes in hot water bath. (`´·.¸ ¸.·´´) ´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] Francos Pasta w/Winter Squash Potatoes
Francos Pasta w/ Winter Squash PotatoesRec ipe By: Serving Size: 4 Cuisine: Unc ategorizedM ain Ingredient: PastaCategories: Spaghe tti, Potato, Parsley, G arlic, Olive oil, Vegetab les, Pasta-= Ingredients =-5 - 6 quarts of water 3 /4 pound of squash; pee led and cut into 3/4-inch cubes, about 2 1 lar ge Yellow-fleshed p otato, cut into 3/4 Francos Pasta w/ Winter Squash Potatoes Recipe By: Serving Size: 4 Cuisine: Uncategorized Main Ingredient: Pasta Categories: Spaghetti, Potato, Parsley, Garlic, Olive oil, Vegetables, Pasta -= Ingredients =- 5 - 6 quarts of water 3/4 pound of squash; peeled and cut into 3/4-inch cubes, about 2 1 large Yellow-fleshed potato, cut into 3/4-inch cubes 2 tablespoons of Salt plus coarse sea salt 14 - 16 ounces of Spaghetti 1 - 2 Garlic cloves 1 small hot red pepper or chili 2 tablespoons of chopped Italian parsley 2 tablespoons of extra virgin olive oil 1/2 cup of grated Parmigiano Reggiano -= Instructions =- Bring water to a rolling boil. Add the squash, potato and the salt. Cook for 2 minutes, add the pasta, and cook until it offers considerable resistance to the tooth, about three quarters the recommended cooking time. While the pasta is cooking, put the garlic, hot pepper, and parsley in a large non-stick skillet and drizzle with 1 tablespoon extra virgin olive oil. Place the skillet over moderate heat and when the garlic begins to sizzle remove from heat. Drain the pasta and the vegetables, reserving 2 cups of the cooking water. Put the drained pasta and vegetables in the skillet with the garlic and add 1 cup pasta cooking water. Cook over highest heat, stirring until the pasta is cooked, surrounded by a creamy sauce. Add more cooking water if the sauce dries out. Serve the pasta on bowls, topped with a drizzle of olive oil and cheese. Yield: 4-6 serving (`´·.¸ ¸.·´´) ´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 -~--~~~~--~~--~--~---
