[RecipesAndMore] Diabetic, GREEK TUNA SALAD PITA POCKET
Diabetic, GREEK TUNA SALAD PITA POCKET Yield: 2 servings Source: Mix 'n Match Meals in Minutes For People with Diabetes Info: http://diabeticgourmet.com/book_archive/details/13.shtml INGREDIENTS - 1 cup washed ready-to-eat Romaine lettuce - 1 cup cucumber pieces (1/2 inch) - 1/2 cup tomato pieces (1/2 inch) - 6 ounces canned white meat tuna packed in water, drained and flaked (scant 1 cup drained) - 8 pitted black olives, cut in half - 2 tablespoons Paul Newman's Oil and Vinegar Salad Dressing - 2 whole-wheat pita breads - 1 ounce crumbled feta cheese (2 tablespoons) DIRECTIONS Place lettuce, cucumber, tomato, tuna, and olives in bowl and toss with dressing. Cut pita bread in half and open pockets. Fill pockets with salad. Sprinkle feta cheese on top. Nutritional Information Per Serving (1/2 of recipe): Calories: 382, Fat: 15 g, Cholesterol: 34 mg, Sodium: 781 mg, Carbohydrate: 36 g, Dietary Fiber: 4 g, Sugars: 6 g, Protein: 28 g Diabetic Exchanges: 2 Starch, 3 Lean Meat, 1 Vegetable, 1 Fat Enjoy Sugar Syl Says: The kindness you spread today will be gathered up and returned to you tomorrow. --~--~-~--~~~---~--~~ 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] Greek Gyro
Greek Gyro Categories: Sandwiches, Other meat Yield: 6 Servings 2 lb Lean, boneless lamb* -- cut in 1 cubes 1/3 c Olive oil 1/2 c Fresh lemon juice 2 Garlic cloves -- peeled, cut in quarters 1 ts Chopped fresh thyme 1 ts Chopped fresh oregano or 1 ts Chopped fresh marjoram Fresh ground pepper to taste 2 Spanish onions; cut in -thinly sliced rings 24 sm Romaine lettuce leaves -- washed and dried 6 lg Pita bread rounds 3 md Ripe tomatoes GARLIC YOGURT SAUCE 2 c Plain yogurt 1 Garlic clove -- peeled and minced 1 ts Chopped fresh oregano or 1 ts Chopped fresh marjoram 1 tb Fresh lemon juice 1 ts Olive oil Salt and pepper; to taste *Use meat cut from the leg or shoulder. The morning before an afternoon barbecue, make marinade by combining oil, lemon juice, garlic cloves, herbs and pepper in a medium bowl. Remove about 1/4 cup to mix with the onions. Place lamb cubes in bowl with remaining marinade; toss to coat well. Place onions in small bowl and toss with reserved marinade. Cover with plastic wrap and chill, up to several hours, turning several times. Meanwhile, make yogurt sauce by lining a medium bowl with cheesecloth and spooning in the yogurt. Tie up edges of cheesecloth with string to form a pouch. Suspend over bowl (tying from refrigerator rack above bowl), or place in a colander over bowl and let stand to drain several hours. Moisture will drip from the yogurt, giving it a thicker consistency. Mix drained yogurt with minced garlic, chopped herbs, lemon juice, oil, salt and pepper. Cover and chill. Makes about 1 cup. Stack pita bread rounds into 2 piles and wrap each in foil, dull side out. To barbecue, heat coals or gas barbecue. Remove meat from marinade, reserving some marinade for basting. (Discard any large garlic pieces.) Thread lamb onto greased skewers and grill over greased grill about 4 from hot coals. Cook, turning and basting often, about 10 minutes or until lamb is brown on the outside, still pink inside. Warm pita rounds over barbecue. Before serving, lift the onions from the marinade with a slotted spoon and place in a serving bowl. Cut whole tomatoes into thin wedges and place on plate. Place lettuce leaves on plate. Set out yogurt sauce and lots of napkins to facilitate handling of gyros. To serve, cut each warmed pita bread in half and separate to form 2 pockets. Each person fills a warmed pita picket with some of the grilled lamb cubes, lettuce, tomatoes and onions, topping with a spoonful of sauce. Yield: 12 gyros, 2 per person. Sugar Syl Says: The kindness you spread today will be gathered up and returned to you tomorrow. --~--~-~--~~~---~--~~ 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] Pesto Cheesy Chicken Rolls
Pesto Cheesy Chicken Rolls Submitted By: Chompy This is a very simple yet exciting dish your family will love. It's something different from your average chicken recipe. small/10427 List of 4 items Prep Time: 15 Minutes Cook Time: 50 Minutes Ready In: 1 Hour 5 Minutes Yields: 4 servings list end INGREDIENTS List of 3 items 4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness 1 cup prepared basil pesto 4 thick slices mozzarella cheese list end DIRECTIONS List of 3 items 1. Preheat the oven to 350 degrees F (175 degrees C). 2. Spread 2 to 3 tablespoons of the pesto sauce onto each flattened chicken breast. Place one slice of cheese over the pesto. Roll up tightly, and secure with toothpicks. Place in a lightly greased baking dish. 3. Bake uncovered for 45 to 50 minutes in the preheated oven, until chicken is nicely browned and juices run clear. Sugar Syl Says: The kindness you spread today will be gathered up and returned to you tomorrow. --~--~-~--~~~---~--~~ 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: CHERRIES AND CHOCOLATE CAKE
Oh wow! this sounds yumnmmmnmnmnmnmnmnmers!!! thanks Syl Sugar Syl Says: The kindness you spread today will be gathered up and returned to you tomorrow. - Original Message - From: Angel Luvs Tags [EMAIL PROTECTED] To: [EMAIL PROTECTED]; [EMAIL PROTECTED]; [EMAIL PROTECTED]; RecipesAndMore@googlegroups.com; CSR [EMAIL PROTECTED]; [EMAIL PROTECTED] Sent: Thursday, September 20, 2007 7:25 AM Subject: [RecipesAndMore] CHERRIES AND CHOCOLATE CAKE CHERRIES AND CHOCOLATE CAKE 3/4 cup shortening 3 cup light brown sugar, packed 4 eggs 2 tsp. vanilla extract 3/4 cup cocoa 1 tbs. baking soda 1/2 tsp. salt 3 cups sifted cake flour 1 1/3 cup dairy sour cream 1 1/2 cups boiling water 1/2 cup chopped maraschino cherries 1/2 cup chopped nuts Grease 3- 9 inch layer cake pans and set aside. Preheat oven to 350 degrees. In large mixing bowl beat shortening, brown sugar and eggs on high speed for 5 minutes. Blend in vanilla, cocoa, baking soda and salt; mix well. Add flour alternately with sour cream, beating on low speed until smooth. Pour in boiling water mixing until blended. Pour into prepared pans. Bake 30 to 35 minutes or until done. Cool in pans 10 minutes. Light Chocolate Icing: 2/3 cup soft butter 2 lb. confectioner's sugar 2 oz. unsweetened chocolate melted and cooled 2 egg yolks 1 tbs. vanilla about 1/2 cup whipping cream In a large mixing bowl, cream butter gradually; blend in 1 pound confectioner's sugar. Stir in melted chocolate, egg yolks and vanilla. Gradually beat in remaining 1 pound confectioner's sugar. Add enough whipping cream to bring to spreading consistency. To assemble: Spread tops of 2 cake layers with frosting. Sprinkle each with half of chopped cherries and nuts; stack layers top with remaining cake layer. Frost top and sides of cake with remaining frosting. 'Look up to God with gladness and smile. Your face will never blush with shame.' ~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: LOST COOKIE RECIPES?
Hi Diane I also lost my cookie list, but I don't remember ever comeing across your recepies. if you wouldn't mind, can you please resend them? Thanks Syl [EMAIL PROTECTED] or to the list, if Steve or Delma doesn't mind. smiles Syl Sugar Syl Says: The kindness you spread today will be gathered up and returned to you tomorrow. - Original Message - From: Diane Kelker [EMAIL PROTECTED] To: RecipesAndMore RecipesAndMore@googlegroups.com Sent: Thursday, September 20, 2007 6:51 AM Subject: [RecipesAndMore] LOST COOKIE RECIPES? Good morning, Yesterday I sent a message containing about twenty chocolate cookie recipes to rebuild Marilyn's lost chocolate cookie folder, but I haven't seen it yet. Did this message actually come through? If not, I'll resend it ASAP! Thanks much for letting me know! Diane and kitty Lauren Bacall --~--~-~--~~~---~--~~ 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: We are home!
Alberta so glad you made it back safely, and I will keep praying that all goes well, and again, welcome home, you have been missed Syl Sugar Syl Says: The kindness you spread today will be gathered up and returned to you tomorrow. - Original Message - From: Alberta Hall [EMAIL PROTECTED] To: RecipesAndMore@googlegroups.com Sent: Thursday, September 20, 2007 5:45 AM Subject: [RecipesAndMore] We are home! Hi everyone, We are finally home and glad to be here. The girls are doing well and getting adjusted. We went from temperatures in the 90's during the day and mid 70's at night to the 70's daytime to just above freezing at night. I will tell you guys something and that is Mike and I definitely won't be retiring to Florida anytime soon and more than likely not at all. We found out later on during the class that Stella and Ivy are sisters. The aren't alike colorwise, but in facial expression and some of the things tjhey do you can definitely tell. I got to meet Ivy's puppyraiser and we plan to keep in touch. I love the quilt with pictures of Ivy and the other pictures she gave me. I can't see them but my sighted friends certainly have enjoyed them. We have been going for walks downtown and on our road and the Twisted Sisters as they were known in class are learning quickly. Mike went back to work half days but starts back fulltime tomorrow. Stella has got the hang os things at the plant so why not get the show on the road. Today is major grocery shopping in Oneonta and Mike and Stella are going along too. When we came home we found that the default plug on our freezer in the shed had gone off and we lost all of the food in the freezer. We lost several steaks, (around 10) pork chops, chicken, veal patties, pepperoni and all of Mike's deer meat I know we lost other stuff too but no sense getting upset over it since there's nothing we can do about it except replace it. I had just bought steaks for grilling when we got home. My garden flourished when we were gone and I got beans, cucumbers and tomatoes and so did neighbors who we told to help themselves. Welll, time to get the morning show on the road so hope you'all have a great day. Just thought I'd let everyone know I'm still out here. 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: this is good, Beware of Garbage Trucks
Nicole I have a very hard time opening those files, but if it was to be in a .doc, or text format, then it would be possible. Thanks, and if you can't, if you or someone else can put it on a document, or on word, then that would be helpful, but I wouldn't want for anyone to go out of their way, because I can't see, just one of those things, I have to adjust to, really, no problem, but if possible, I'd appreciate it. thanks so much Syl Sugar Syl Says: The kindness you spread today will be gathered up and returned to you tomorrow. - Original Message - From: Nicole Cooke [EMAIL PROTECTED] To: RecipesAndMore@googlegroups.com Sent: Thursday, September 20, 2007 5:09 AM Subject: [RecipesAndMore] Re: this is good, Beware of Garbage Trucks Syl By MP3 you mean voice. I'm afraid not. Its only going to be in PDF format. I don't have the equipment for turning it into voice. I suppose PDF won't be good for you? Nicole - Original Message From: Sugarsyl [EMAIL PROTECTED] To: RecipesAndMore@googlegroups.com Sent: Thursday, September 20, 2007 12:07:20 AM Subject: [RecipesAndMore] Re: this is good, Beware of Garbage Trucks Nicole, will your book be avaiable in MP3 format? Syl Sugar Syl Says: The kindness you spread today will be gathered up and returned to you tomorrow. Faith is the strength by which a shattered world shall emerge into the light. Helen Keller - Original Message - From: Nicole Cooke [EMAIL PROTECTED] To: RecipesAndMore@googlegroups.com Sent: Wednesday, September 19, 2007 6:37 PM Subject: [RecipesAndMore] Re: this is good, Beware of Garbage Trucks Delma You must of been here with me today in some way...because some was dumping their GARBAGE on me no matter what I tried to say to him. So I really need to read this and will remember it and put it in my ebook. Thanks Nicole - Original Message From: delma bliss [EMAIL PROTECTED] To: recipesAndMore@googlegroups.com Sent: Wednesday, September 19, 2007 12:52:18 PM Subject: [RecipesAndMore] this is good, Beware of Garbage Trucks Beware of Garbage Trucks by David J. Pollay How often do you let other people's nonsense change your mood? Do you let a bad driver, rude waiter, curt boss, or an insensitive employee ruin your day? Unless you're the Terminator, for an instant you're probably set back on your heels. However, the mark of a successful person is how quickly one can get back their focus on what's important. Sixteen years ago I learned this lesson. I learned it in the back of a New York City taxi cab. Here's what happened. I hopped in a taxi, and we took off for Grand Central Station. We were driving in the right lane when, all of a sudden, a b lack car jumped out of a parking space right in front of us. My taxi driver slammed on his breaks, skidded, and missed the other car's back end by just inches! The driver of the other car, the guy who almost caused a big accident, whipped his head around and he started yelling bad words at us. My taxi driver just smiled and waved at the guy. And I mean, he was friendly. So, I said, Why did you just do that? This guy almost ruined your car and sent us to the hospital! And this is when my taxi driver told me what I now call, The Law of the Garbage Truck. Many people are like garbage trucks. They run around full of garbage, full of frustration, full of anger, and full of disappointment. As their garbage piles up, they need a place to dump it. And if you let them, they'll dump it on you. When someone wants to dump on you, don't take it personally. You just smile, wave, wish them well, and move on. You'll be happy you did. So this was it: The Law of the Garbage Truck. I started thinking, how often do I let Garbage Trucks run right over me? And how often do I take their garbage and spread it to other people: at work, at home, on the streets? It was that day I said, I'm not going to do it anymore. I began to see garbage trucks. Like in the movie The Sixth Sense, the little boy said, I see Dead People. Well, now I see Garbage Trucks. I see the load they're carrying. I see them coming to drop it off. And like my Taxi Driver, I don't make it a personal thing; I just smile, wave, wish them well, and I move on. One of my favorite football players of all time, Walter Payton, did this every day on the football field. He would jump up as quickly as he hit the ground after being tackled. He never dwelled on a hit. Payton was ready to make the next play his best. Good leaders know they have to be ready for their next meeting. Good parents know that they have to welcome their children home from school with hugs and kisses. Leaders and parents know that they have to be fully present, and at their best for the people they care about. The bottom line is that successful people do not let Garbage Trucks take over their day. What about you? What would happen in your life, starting today, if you let more garbage trucks pass you by? Here's my bet. You'll be happier
[RecipesAndMore] Re: this is good, Beware of Garbage Trucks
Hi Delma Yes, in fact, I have this program, but I didn't know I was able to use it for PDF files thank you for the information Syl Sugar Syl Says: The kindness you spread today will be gathered up and returned to you tomorrow. - Original Message - From: delma bliss [EMAIL PROTECTED] To: RecipesAndMore@googlegroups.com Sent: Thursday, September 20, 2007 10:30 AM Subject: [RecipesAndMore] Re: this is good, Beware of Garbage Trucks Syl Do you no about a program called Acrobat reader if the pdf book is not copy right protected you can change it into txt. and still read it that way HTH delma - Original Message - From: Sugarsyl [EMAIL PROTECTED] To: RecipesAndMore@googlegroups.com Sent: Thursday, September 20, 2007 12:02 PM Subject: [RecipesAndMore] Re: this is good, Beware of Garbage Trucks Nicole I have a very hard time opening those files, but if it was to be in a .doc, or text format, then it would be possible. Thanks, and if you can't, if you or someone else can put it on a document, or on word, then that would be helpful, but I wouldn't want for anyone to go out of their way, because I can't see, just one of those things, I have to adjust to, really, no problem, but if possible, I'd appreciate it. thanks so much Syl Sugar Syl Says: The kindness you spread today will be gathered up and returned to you tomorrow. - Original Message - From: Nicole Cooke [EMAIL PROTECTED] To: RecipesAndMore@googlegroups.com Sent: Thursday, September 20, 2007 5:09 AM Subject: [RecipesAndMore] Re: this is good, Beware of Garbage Trucks Syl By MP3 you mean voice. I'm afraid not. Its only going to be in PDF format. I don't have the equipment for turning it into voice. I suppose PDF won't be good for you? Nicole - Original Message From: Sugarsyl [EMAIL PROTECTED] To: RecipesAndMore@googlegroups.com Sent: Thursday, September 20, 2007 12:07:20 AM Subject: [RecipesAndMore] Re: this is good, Beware of Garbage Trucks Nicole, will your book be avaiable in MP3 format? Syl Sugar Syl Says: The kindness you spread today will be gathered up and returned to you tomorrow. Faith is the strength by which a shattered world shall emerge into the light. Helen Keller - Original Message - From: Nicole Cooke [EMAIL PROTECTED] To: RecipesAndMore@googlegroups.com Sent: Wednesday, September 19, 2007 6:37 PM Subject: [RecipesAndMore] Re: this is good, Beware of Garbage Trucks Delma You must of been here with me today in some way...because some was dumping their GARBAGE on me no matter what I tried to say to him. So I really need to read this and will remember it and put it in my ebook. Thanks Nicole - Original Message From: delma bliss [EMAIL PROTECTED] To: recipesAndMore@googlegroups.com Sent: Wednesday, September 19, 2007 12:52:18 PM Subject: [RecipesAndMore] this is good, Beware of Garbage Trucks Beware of Garbage Trucks by David J. Pollay How often do you let other people's nonsense change your mood? Do you let a bad driver, rude waiter, curt boss, or an insensitive employee ruin your day? Unless you're the Terminator, for an instant you're probably set back on your heels. However, the mark of a successful person is how quickly one can get back their focus on what's important. Sixteen years ago I learned this lesson. I learned it in the back of a New York City taxi cab. Here's what happened. I hopped in a taxi, and we took off for Grand Central Station. We were driving in the right lane when, all of a sudden, a b lack car jumped out of a parking space right in front of us. My taxi driver slammed on his breaks, skidded, and missed the other car's back end by just inches! The driver of the other car, the guy who almost caused a big accident, whipped his head around and he started yelling bad words at us. My taxi driver just smiled and waved at the guy. And I mean, he was friendly. So, I said, Why did you just do that? This guy almost ruined your car and sent us to the hospital! And this is when my taxi driver told me what I now call, The Law of the Garbage Truck. Many people are like garbage trucks. They run around full of garbage, full of frustration, full of anger, and full of disappointment. As their garbage piles up, they need a place to dump it. And if you let them, they'll dump it on you. When someone wants to dump on you, don't take it personally. You just smile, wave, wish them well, and move on. You'll be happy you did. So this was it: The Law of the Garbage Truck. I started thinking, how often do I let Garbage Trucks run right over me? And how often do I take their garbage and spread it to other people: at work, at home, on the streets? It was that day I said, I'm not going to do it anymore. I began to see garbage trucks. Like in the movie The Sixth Sense, the little boy said, I see Dead People. Well, now I see Garbage Trucks
[RecipesAndMore] Blessings sent by email
Blessings sent by email , over many miles... bring a smile to my heart, when I'm facing many trials Wishes for hope and happiness too, mean so very much coming from you So I thought I'd take a minute to simply say thanks for being there every step of the way. Life is short, Break the rules, Forgive quickly, Kiss slowly, Love truly, Laugh uncontrollably, And never regret anything that made you smile Syl. Sugar Syl Says: The kindness you spread today will be gathered up and returned to you tomorrow. --~--~-~--~~~---~--~~ 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 Freezer Jam
Strawberry Freezer Jam Because this is made with berries, it does not need to be cooked-which makes for a super quick and easy jam. The fresh strawberry taste really shows through. Ingredients 3 1/4 cups strawberries sliced 1/4 cup lemon juice 1 package pectin, MCP brand or equal 4 1/2 cups granulated sugar 1 cup light corn syrup Directions List of 5 items 1. Wash and dry the five pint-sized jam jars or plastic containers. Make sure the lids fit tightly. 2. Wash and hull the strawberries and slice them. Measure the fruit to make certain that you have the right amount. Place the measured fruit in the bowl of your stand-type mixer. Add the lemon juice. 3. Using the paddle attachment, stir in the pectin thoroughly. Turn the mixer to the lowest setting and let the mixer run for ten minutes. Let sit for 20 minutes. 4. Add the corn syrup into the fruit mixture. The corn syrup reduces the likelihood of sugar crystallization. Add the sugar and stir with the mixer until it is completely dissolved and no longer grainy, about five minutes. 5. Immediately, pour the jam into your prepared containers leaving 1/2 inch clearance for expansion while freezing. Let the jars stand on the counter for 24 hours to allow the pectin to set then freeze. list end Notes: List of 2 items 1. Using the paddle and your stand type mixture will incorporate air in into your jam. The jam will be opaque and lighter color but quite attractive. 2. Once the pectin begins to set up thickening the jam, do not stir. Continuing to stir will break down the pectin and make for a syrupy jam. list end Sugar Syl Says: The kindness you spread today will be gathered up and returned to you tomorrow. --~--~-~--~~~---~--~~ 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] Diabetic BROWN RICE WITH BROCCOLI
Diabetic BROWN RICE WITH BROCCOLI Yield: 2 servings Source: Mix 'n Match Meals in Minutes For People with Diabetes Info: http://diabeticgourmet.com/book_archive/details/13.shtml INGREDIENTS - 1-1/3 cups water - 1/2 cup quick-cooking 30-minute brown rice - 2 cups broccoli florets - 1 teaspoon sesame oil - Salt and freshly ground black pepper to taste DIRECTIONS Bring water to a boil, add rice, lower to medium heat, cover, and cook 25 minutes. Add broccoli florets, cover, and continue to cook 5 minutes. The water should be evaporated. If not, remove the cover and cook a few minutes further. If the rice becomes dry before it is cooked, add more water. Add oil, salt, and pepper. Nutritional Information Per Serving (1/2 of recipe): Calories: 210, Fat: 4 g, Cholesterol: 0 mg, Sodium: 22 mg, Carbohydrate: 39 g, Dietary Fiber: 4 g, Sugars: 1 g, Protein: 7 g Diabetic Exchanges: 1 Starch, 1 Vegetable, 1/2 Fat Sugar Syl Says: The kindness you spread today will be gathered up and returned to you tomorrow. --~--~-~--~~~---~--~~ 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] Corn Corn Bread
Corn Corn Bread By Kari Jacques Corn bread with whole corn kernels. Ingredients 2 cups cornmeal 1/2 cup all-purpose flour 1 tsp salt 1 tsp sugar 1 cup water, from canned corn if used 1/3 cup dry milk 3 eggs 1/4 cup heavy cream or plain yogurt 1/3 cup butter, softened 2 cups frozen or 1 can corn, reserve liquid Directions Grease a 9x9 pan, preheat oven to 375F degrees. Mix dry ingredients. Blend butter into mix. Pour water and yogurt into well in dry ingredients and beat eggs into liquid only. Stir, add corn, stir. Pour into pan and bake 20 to 25 minutes or until browned and pulls away from pan or tests done with toothpick. Prep Time: 12 minutes. Cook Time: 20-25 minutes. Serves 8. Sugar Syl Says: The kindness you spread today will be gathered up and returned to you tomorrow. --~--~-~--~~~---~--~~ 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] SARA MOULTON'S CUCUMBER-RED ONION SALAD
SARA MOULTON'S CUCUMBER-RED ONION SALAD 1 Red onion, thinly sliced or julienned 2-3 English cucumbers/peeled/seeded/thinly Sliced 2 t. Ginger, grated 3 Garlic cloves, minced 2-3 T.Chives 3 T. Rice vinegar 1/4 c.Canola oil 1/2 t.Pepper 1 head or bunch of lettuce of your choice Salt cucumbers/let drain 10 min. Whisk ginger, garlic, chives, vinegar; slowly add oil; add cucumbers to onion and toss well; refrigerate and serve on a bed of lettuce of your choice. Sugar Syl Says: The kindness you spread today will be gathered up and returned to you tomorrow. --~--~-~--~~~---~--~~ 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] Fried Vegetables
Fried Vegetables There are times of the year that we also just cannot get a green tomato. However, My family will eat just about any really good fried vegetable. Ever eaten fried squash. Even my pickiest grand child will devour them. The secret to any really good fried vegetable is in the slicing and flouring. Slice the largest yellow squash that you can find in the market place. Slice it in ROUNDS, like coins an eight of an inch to one quarter in thick. Lightly salt and pepper them in a large bowl. Throw in a good size handful of flour. Now toss the squash around in the flour. Toss them really good. Now the important set. Let them sit at least 20 to 30 mins. The flour will get sticky and gooey. Place them one at a time in really hot oil. Let them fry until the turn brown. I have done, squash, eggplant, zucchini, apples,(yep apples), broccoli, green beans, and anything my grandchildren usually refuse to eat. I fry it just to see if I can trick them. Willie I love this list. It is the first thing I look for in the mornings. From Debrah Sugar Syl Says: The kindness you spread today will be gathered up and returned to you tomorrow. --~--~-~--~~~---~--~~ 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] POPEYE'S BUTTERMILK BISCUITS (from More Soulful Recipes)
POPEYE'S BUTTERMILK BISCUITS (from More Soulful Recipes) Ingredients: 1 tbsp sugar 2 cups all-purpose flour 1 1/2 teaspoons salt 1 1/2 teaspoons baking powder 1/2 cup buttermilk 1/2 teaspoon baking soda 1/4 cup milk 1/2 cup butter (1 stick), cold To brush on top:: 2 tbsp butter, melted Directions: Preheat oven to 400F. Mix together flour, sugar, salt, baking powder, and baking soda in a medium bowl. Slice cold butter into cubes and use a pastry knife or potato masher to cut butter into dry mixture until no large chunks of butter remain. Add buttermilk and milk and stir with a spoon until dough forms. Roll out to 1/2 thick on a floured surface. Cut biscuits with a 3 biscuit cutter and arrange on a lightly-greased or parchment paper-lined baking sheet. Bake for 22 to 24 minutes or until tops begin to turn light brown. Remove biscuits from the oven and cool for a couple of minutes, then brush each biscuit top with melted butter. This recipe yields 10 biscuits. Sugar Syl Says: The kindness you spread today will be gathered up and returned to you tomorrow. --~--~-~--~~~---~--~~ 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] Chili Flank Steak
Chili Flank Steak 1 1 1/2 pounds flank steak 3 tsp chili powder 1/2 cup all-purpose flour 1 1/2 tsp salt 1/2 tsp pepper 3 Tbs vegetable oil 1 large onion -- chopped 1 large carrot -- chopped 1 large green bell pepper -- chopped 2 large tomatoes -- chopped 1/4 cup dry red wine 1 hot chili pepper -- seeded Score steak and rub with chili powder; coat with a mixture of flour, 1/2 teaspoon salt and 1/4 teaspoon of seasoned pepper; pound steak on both sides with a wooden mallet or the edge of a plate to tenderize; cut into 6 pieces. Brown steak in hot oil in a large skillet. Remove and reserve. Saute onion, carrot, green pepper and tomato in pan drippings; add remaining 1 teaspoon salt and 1/4 teaspoon pepper; remove from heat. Combine steak and sauteed vegetables in slow cooker; add wine and hot chili pepper; cover. Cook on low for 8 hours or on high for 4 Sugar Syl Says: The kindness you spread today will be gathered up and returned to you tomorrow. --~--~-~--~~~---~--~~ 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] New Bar in Town
New Bar in Town In a small mid western conservative town, a new bar/tavern started a building to open up their business. The local Church of Christ started a campaign to block the bar from opening with petitions and prayers. Work progressed, however right up till the week before opening, when a lightning strike hit the bar and it burned to the ground. The church folks were rather smug in their outlook after that, till the bar owner sued the church on the grounds that the church was ultimately responsible for the demise of his building, either through direct or indirect actions or means. The church vehemently denied all responsibility or any connection to the buildings demise in its reply to the court. As the case made its way into court, the judge looked over the paperwork at the hearing and commented, I don't know how I'm going to decide this, but as it appears from the paperwork, we have a bar owner that believes in the power of prayer, and an entire church congregation that doesn't. Hmm, makes you wonder? Blessed Syl Sugar Syl Says: The kindness you spread today will be gathered up and returned to you tomorrow. --~--~-~--~~~---~--~~ 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] requesting sugar free coffee's all flavors, or hot chocolates in sugar free
Hi, If anyone out there has any Sugar free coffee's or hot chocolates, I would appreciate if they were sent to me, or posted on the list. Thanks so much. Syl [EMAIL PROTECTED] Sugar Syl Says: The kindness you spread today will be gathered up and returned to you tomorrow. --~--~-~--~~~---~--~~ 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] HUNGARIAN CHOCOLATE CREAM BARS
HUNGARIAN CHOCOLATE CREAM BARS Categories: Cookies, Chocolate, Hungarian Yield: 1 servings CAKE 4 lg Eggs, separated 1/4 ts Cream of tartar 2/3 c Sugar, divided 3/4 c Sweet butter, room temp. 9 tb Cocoa powder 1/2 c Sifted all-purpose flour --FILLING-- 2 c Heavy cream 12 oz Semi-sweet chocolate chips 1 tb Powdered instant coffee 1/8 c Rum ---GLAZE--- 5 oz Semi-sweet chocolate 1 oz Unsweetened chocolate 4 tb Sweet butter 1 ts Vegetable oil 1 tb Karo syrup Of all my recipes, this is the only one that I have never given out-its raves convinced me in earlier years to keep it only as my own. It is singularly the best chocolate dessert I have ever tasted! Editor's Note: This recipe contains rum. If you prefer not to use rum, the brownies still taste fantastic. To make cake: preheat oven to 350ø. Grease 9 x 13-inch pan. Line pan with wax paper and grease the wax paper. Beat the egg whites lightly, add cream of tartar and beat at a high speed. When shiny, gradually add 1/3 cup of sugar, continuing to beat until stiff. In a separate mixing bowl, place the egg yolks, remaining sugar and butter and beat until light and fluffy. Add the cocoa and mix thoroughly. Add a large dollop of egg whites to chocolate mixture and whip until blended. Then pour the rest of the egg whites over the egg mixture and sprinkle the flour over the egg whites. Fold gently with a spatula until the egg whites and flour are incorporated. Immediately spread the batter in the prepared pan. Smooth out to edges and corners. Bake 10-15 minutes at 350ø until cake is done. Run a knife around edges and invert cake on a wire rack to cool. To make filling: in a saucepan, combine cream, chocolate chips and instant coffee. Cook over low heat until mixture is smooth and slightly thickened. Cover saucepan and refrigerate until very cold. When chilled, add rum and whip in a chilled bowl at medium speed until firm. Be careful not to over beat or the filling may separate. To make glaze (do not make this until all other steps are completed): in a small saucepan, melt all ingredients over a low flame. Mix until very smooth. Cool for 15 minutes and mix again. Use immediately, as the sauce thickens as it cools. To assemble, cut cake horizontally into halves. Lightly sprinkle bottom half with rum. Spread filling over bottom layer. Place top layer on bottom half and spread filling over top. Refrigerate or freeze until very firm. When very cold, set the cake on a wire rack. Pour the warm glaze over the cake. Refrigerate again until firm. Cut with a sharp knife, wiping the blade after each cut. You can freeze cut squares. email or msn me at: [EMAIL PROTECTED] Thanks Helen. Sugar Syl Says: The kindness you spread today will be gathered up and returned to you tomorrow. Faith is the strength by which a shattered world shall emerge into the light. Helen Keller --~--~-~--~~~---~--~~ 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] Dr. Pepper Chocolate Cake
Dr. Pepper Chocolate Cake The magic ingredient in this outrageous two-layer dark chocolate cake is Dr. Pepper, one of America's oldest soft drinks. Dr. pepper was first made and sold in 1885 at Morrison's Old Corner Drug Store in Waco, Texas. Just like the state it comes from, this cake is big and impressive. The soft drink's carbonation gives the layers exceptional rising power, and its special blend of flavorings makes lickin' the beaters especially appealing. The Cake: 2 cups sifted flour 1 cup sugar 1 cup dark brown sugar 1 cup unsweetened cocoa powder 1 1/2 teaspoons baking soda 1 cup Dr. Pepper 1/2 cup chocolate chips 2 large eggs 1 cup buttermilk 1 cup vegetable oil 1 1/2 teaspoons vanilla extract The Frosting: 3/4 cup butter flavored vegetable shortening 6 tablespoons unsalted butter, softened 4 cups confectioner's sugar 1/4 cup unsweetened cocoa powder 1/4 cup Dr. Pepper 1 1/2 teaspoons vanilla extract. the oven heating to 350° F. Grease and flour two 9-inch cake pans, tapping out any extra flour. Sift together the flour, sugar, brown sugar, cocoa, and baking soda into a bowl and set aside. Pour the Dr. Pepper into a small saucepan and add the chocolate chips. Heat on low, stirring often, until the chips are just melted. Pull off the heat and set aside. Combine the eggs, buttermilk, oil, and vanilla in a mixer bowl and mix on medium speed until combined, about 2 minutes. With the mixer running, slowly pour in the Dr. Pepper-chocolate mixture and continue beating until combined, about 1 minute. Drop the mixer speed back to low and gradually add the dry ingredients. Pop the speed back up to medium and beat 2 minutes more. Divide the batter between the 2 pans. Bake 30 to 35 minutes, or until a toothpick poked into the center comes out clean. Cool the layers in the pans for 10 minutes, then run a knife around the edges and flip the pans over onto a cooling rack. Gently life off the pans and let the cake layers cool completely. Whip up the frosting. First drop the shortening and butter into a mixer bowl and beat until soft and fluffy. Add the confectioner's sugar and cocoa and continue mixing until combined. Stir together the Dr. Pepper and vanilla and very slowly pour it into the frosting, beating with the mixer on high speed to thin it down a bit. Continue beating until light and fluffy, about 1 minute. Set 1 layer, top down, on a good looking plate. Smear on 1 cup of the frosting. Grab the other layer and slap it on top of the frosted one. Spread the rest of the frosting all over the top and sides of the cake, making attractive swirls. Serve and accept the compliments. Fabulous Foods Decadent Desserts Newsletter Sugar Syl Says: The kindness you spread today will be gathered up and returned to you tomorrow. Faith is the strength by which a shattered world shall emerge into the light. Helen Keller --~--~-~--~~~---~--~~ 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] The Bus Pastor
The Bus Pastor Here is a story about a nine year old boy who lived in a rural town in Tennessee. His house was in a poor area of the community. A church had a bus ministry that came knocking on his door one afternoon. The kid came to answer the door and greeted the bus pastor. The bus pastor asked if his parents were home and the small boy told him that his parents take off every weekend and leave him at home to take care of his little brother. The bus pastor couldn't believe what the kid said and asked him to repeat it. The youngster gave the same answer and the bus pastor asked to come in and talk with him. They went into the living room and sat down on an old couch with the foam and springs exposed. The bus pastor asked the kid, Where do you go to church? The young boy surprised the visitor by replying, I've never been to church in my whole life. The bus pastor thought to himself about the fact that his church was less than three miles from the child's house. Are you sure you have never been to church? he asked again. I sure haven't, came his answer. Then the bus pastor said, Well, son,more important than going to church, have you ever heard the greatestlove story ever told? and then he proceeded to share the Gospel with this little nine year old boy.The young lad's heart began to be tenderized and at the end of the bus pastor's story the bus pastor asked if the boy wanted to receive this free gift from God.The youngster exclaimed, You bet! The kid and the bus pastor got on their knees and the lad invited Jesus into his little heart and received the free gift of salvation. They both stood up and the bus pastor asked if he could pick the kid up for church the next morning. Sure, the nine old replied. The bus pastor got to the house early the next morning and found thelights off. He let himself in and snaked his way through the house and found the little boy asleep in his bed. He woke up the little boy and his brother and helped get them dressed. They got onto the bus and ate a donut for breakfast on their way to church.Keep in mind that this boy had never been to church before.The church was a real big one.The little kid just sat there, clueless of what was going on. A few minutes into the service these tall unhappy guys walked down to the front and picked up some wooden plates. One of the men prayed and the kid with utter fascination watched them walk up and down the aisles. He still didn't know what was going on. All of a sudden like a bolt of lightning it hit the kid what was taking place. These people must be giving money to Jesus. He then reflected on the free gift of life he had received just twenty-four hours earlier. He immediately searched his pockets, front and back, and couldn't find a thing to give Jesus. By this time the offering plate was being passed down his aisle and with a broken heart he just grabbed the plate and held on to it. He finally let go and watched it pass on down the aisle. He turned around to see it passed down the aisle behind him. And then his eyes remained glued on the plate as it was passed back and forth, back and forth all the way to the rear of the sanctuary. Then he had an idea. This little nine year old boy, in front of God and everybody, got up out of his seat. He walked about eight rows back,grabbed the usher by the coat and asked to hold the plate one more time. Then he did the most astounding thing I have ever heard of. He took the plate,sat it on the carpeted church floor and stepped into the center of it. As he stood there, he lifted his little head up and said, Jesus, I don't have anything to give you today, but just me. I give you me! I do love Jesus. He is my source of existence and my Savior. He keeps me functioning each and everyday. Without Him, I will be nothing. Without Him I am nothing. With Him I can do all things. Phil 4:13 NAILS DIDN'T HOLD JESUS TO THE CROSS...LOVE DID! God Bless! Sugar Syl Says: The kindness you spread today will be gathered up and returned to you tomorrow. Faith is the strength by which a shattered world shall emerge into the light. Helen Keller --~--~-~--~~~---~--~~ 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] Pumpkin Corn Bread
Pumpkin Corn Bread Ingredients: 2 tsp. vegetable oil 1/3 cup honey 2 eggs 2 tsp. vanilla extract 1 cup mashed cooked pumpkin 1/4 cup yellow cornmeal 2 tsp. baking powder 1/2 tsp. salt 2/3 cup dry milk powder Combine oil, honey, eggs and vanilla in bowl. Stir in pumpkin. Combine cornmeal, baking powder, salt and dry milk powder. Add to egg mixture, stirring to moisten. Pour into greased 9 inch loaf pan. Bake at 350 degrees for 40 minutes. Cool in the pan for 15 minutes; invert onto wire rack to cool completely. Makes one loaf. Sugar Syl Says: The kindness you spread today will be gathered up and returned to you tomorrow. Faith is the strength by which a shattered world shall emerge into the light. Helen Keller --~--~-~--~~~---~--~~ 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] Pumpkin Ginger Muffins
Pumpkin Ginger Muffins Ingredients: 1 1/2 cups canned pumpkin 5 tbsp. applesauce, room temperature 2 egg whites, whipped 1/2 cup apple juice, room temperature 2 cups packed brown sugar 1 1/2 cup all-purpose flour 2 tsp. baking soda 2 tsp. baking powder 1 tsp. salt 4 1/2 tsp. ground ginger 1 tsp. ground nutmeg Preheat oven to 350. Prepare muffin tins with cooking spray and flour. In a mixing bowl, combine pumpkin, applesauce, whipped egg whites, and juice. In another bowl, combine sugar, flour, baking soda, baking powder, salt, ginger, and nutmeg. Mix wet ingredients with dry ingredients just until moistened. Fill muffin tins 2/3 full. Bake for 25 minutes. Sprinkle with cinnamon sugar as soon as taking out of the oven if you wish. Sugar Syl Says: The kindness you spread today will be gathered up and returned to you tomorrow. Faith is the strength by which a shattered world shall emerge into the light. Helen Keller --~--~-~--~~~---~--~~ 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] Grandma's corn pudding
Grandma's corn pudding INGREDIENTS 5 eggs 1/3 cup butter, melted 1/4 cup white sugar (or Splenda) 1/2 cup milk 4 tablespoons cornstarch 1 (15.25 ounce) can whole kernel corn 2 (14.75 ounce) cans cream-style corn DIRECTIONS Preheat oven to 400 Degrees F (200 degrees C). Grease a 2 quart casserole dish. In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into prepared casserole dish. Bake for 1 hour. Serves 8. Subject: Grandma's corn pudding INGREDIENTS 5 eggs 1/3 cup butter, melted 1/4 cup white sugar (or Splenda) 1/2 cup milk 4 tablespoons cornstarch 1 (15.25 ounce) can whole kernel corn 2 (14.75 ounce) cans cream-style corn DIRECTIONS Preheat oven to 400 Degrees F (200 degrees C). Grease a 2 quart casserole dish. In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into prepared casserole dish. Bake for 1 hour. Serves 8. Sugar Syl Says: The kindness you spread today will be gathered up and returned to you tomorrow. Faith is the strength by which a shattered world shall emerge into the light. Helen Keller --~--~-~--~~~---~--~~ 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] How to Make Flour Tortillas (with Mixed Results)
How to Make Flour Tortillas (with Mixed Results) by Patricia Mitchell My research revealed that flour tortillas originated in Sonora, a northern Mexican state which shares a long border with the US. Mexican cooks there had access to white flour and incorporated it in their tortillas. Chewy Flour Tortillas These tortillas have real body and taste; they are perfect for gorditas, fajitas and eating out of hand. 2 cups all-purpose flour 1-1/2 teaspoons baking powder 1 teaspoon salt 2 teaspoons vegetable oil 3/4 cup lukewarm milk (2% is fine) Stir together the flour and baking powder in a large mixing bowl. Add the salt and vegetable oil to the lukewarm milk and whisk briefly to incorporate. Gradually add the milk to the flour, and work the mixture into a dough. It will be sticky. Turn the dough out onto a surface dusted with flour and knead vigorously for about 2 minutes (fold and press, fold and press). The kneading will take care of the stickiness. Return the dough to the bowl, cover it with a damp cloth, and let it rest for 15 minutes. (This dough will not rise, but it needs a rest.) Divide your dough into 8 balls of equal size, cover them, and let them rest again for about 20 minutes. Avoid letting them touch, if you don't want them to stick together. Dust your work surface with flour. Working one at a time, remove each piece of dough and pat it into a 5-inch circle. With a rolling pin, roll out the tortilla, working from the center out, until you have a 7- or 8-inch tortilla a little less than 1/4 inch thick. Transfer the tortilla to a hot, dry skillet or griddle. It will begin to blister. Let it cook for 30 seconds, turn it, and let the other side cook for 30 seconds. Remove the tortilla, place it in a napkin-lined basket and cover with aluminum foil. Repeat for the remaining tortillas. Although flour tortillas, like corn tortillas, are best if eaten right after they are made, these tortillas will freeze well. Wrap them tightly in plastic, and they will keep, frozen, for several weeks. To serve tortillas that have been frozen, let them thaw and come to room temperature, then wrap them in aluminum foil and heat them in a warm oven. Microwaving tends to toughen them. Here are some tips as to technique: Do not use bread flour. You want flour with a low gluten content. You don't want to over-flour your work surface, but you don't want your rolled-out tortilla sticking to it either. I found that the dough adhered less to an unvarnished wood surface (like an old cutting board) than any other surface I tried. A flat dough scraper, known in baking parlance as a bench knife, is very efficient in removing the rolled-out tortilla from the work surface. When rolling out tortillas, dust your rolling pin with flour, and don't be afraid to apply pressure. Flour tortilla dough is pretty sturdy; but not to the point of rerolling. You don't want tough tortillas. The Border Cookbook recommends the use of a tortilla roller (similar to a short piece of broomstick), rather than a rolling pin. Rolling out tortillas in perfect circles is harder than it sounds; the dough wants to draw up. So if perfectly circular shapes are important, you can trim away the excess with a sharp knife. Once again, I believe a cast-iron skillet or griddle is practically indispensable for making any kind of tortilla. A dry cast-iron utensil, unlike most other materials, can take high temperatures over a sustained period of time without being adversely affected, although you may have to do a reseasoning afterwards Once you get a rhythm going, you can roll out a tortilla, put it on to cook and, while it cooks, roll out your next tortilla. Seems like an arduous process but, with this method, I could produce 8 tortillas in about 10 action-packed minutes. Be sure to rewrap your fresh tortillas each time you add another to the stack. If you like, you can substitute one cup of whole wheat flour for one cup of the all-purpose flour. My personal preference is for plain tortillas but, if desired, you can spice up this recipe by adding A tablespoon of chopped fresh herbs (like oregano or rosemary) A teaspoon or so of dried herbs Freshly ground black pepper A tablespoon of minced jalapeños A little garlic powder (or substitute garlic salt for the salt) If you choose to experiment with seasonings, mix dry spices with the flour mixture and fresh or wet seasonings with the milk. My results with the above recipe were outstanding -- chewy, delicious, irresistible. My experience with the Sonoran variety, however, was less than spectacular. Sonoran cooks have turned tortilla making practically into an art form. Their tortillas are large (some are pizza-sized), thin and delicate. I followed this fairly standard recipe: Authentic Mexican kitchen items Sonoran Flour Tortillas 2 cups bread flour 1 teaspoon salt 3 tablespoons plus 1 teaspoon
[RecipesAndMore] Re: this is good, Beware of Garbage Trucks
Nicole, will your book be avaiable in MP3 format? Syl Sugar Syl Says: The kindness you spread today will be gathered up and returned to you tomorrow. Faith is the strength by which a shattered world shall emerge into the light. Helen Keller - Original Message - From: Nicole Cooke [EMAIL PROTECTED] To: RecipesAndMore@googlegroups.com Sent: Wednesday, September 19, 2007 6:37 PM Subject: [RecipesAndMore] Re: this is good, Beware of Garbage Trucks Delma You must of been here with me today in some way...because some was dumping their GARBAGE on me no matter what I tried to say to him. So I really need to read this and will remember it and put it in my ebook. Thanks Nicole - Original Message From: delma bliss [EMAIL PROTECTED] To: recipesAndMore@googlegroups.com Sent: Wednesday, September 19, 2007 12:52:18 PM Subject: [RecipesAndMore] this is good, Beware of Garbage Trucks Beware of Garbage Trucks by David J. Pollay How often do you let other people's nonsense change your mood? Do you let a bad driver, rude waiter, curt boss, or an insensitive employee ruin your day? Unless you're the Terminator, for an instant you're probably set back on your heels. However, the mark of a successful person is how quickly one can get back their focus on what's important. Sixteen years ago I learned this lesson. I learned it in the back of a New York City taxi cab. Here's what happened. I hopped in a taxi, and we took off for Grand Central Station. We were driving in the right lane when, all of a sudden, a b lack car jumped out of a parking space right in front of us. My taxi driver slammed on his breaks, skidded, and missed the other car's back end by just inches! The driver of the other car, the guy who almost caused a big accident, whipped his head around and he started yelling bad words at us. My taxi driver just smiled and waved at the guy. And I mean, he was friendly. So, I said, Why did you just do that? This guy almost ruined your car and sent us to the hospital! And this is when my taxi driver told me what I now call, The Law of the Garbage Truck. Many people are like garbage trucks. They run around full of garbage, full of frustration, full of anger, and full of disappointment. As their garbage piles up, they need a place to dump it. And if you let them, they'll dump it on you. When someone wants to dump on you, don't take it personally. You just smile, wave, wish them well, and move on. You'll be happy you did. So this was it: The Law of the Garbage Truck. I started thinking, how often do I let Garbage Trucks run right over me? And how often do I take their garbage and spread it to other people: at work, at home, on the streets? It was that day I said, I'm not going to do it anymore. I began to see garbage trucks. Like in the movie The Sixth Sense, the little boy said, I see Dead People. Well, now I see Garbage Trucks. I see the load they're carrying. I see them coming to drop it off. And like my Taxi Driver, I don't make it a personal thing; I just smile, wave, wish them well, and I move on. One of my favorite football players of all time, Walter Payton, did this every day on the football field. He would jump up as quickly as he hit the ground after being tackled. He never dwelled on a hit. Payton was ready to make the next play his best. Good leaders know they have to be ready for their next meeting. Good parents know that they have to welcome their children home from school with hugs and kisses. Leaders and parents know that they have to be fully present, and at their best for the people they care about. The bottom line is that successful people do not let Garbage Trucks take over their day. What about you? What would happen in your life, starting today, if you let more garbage trucks pass you by? Here's my bet. You'll be happier. Life's too short to wake up in the morning with regrets, so.. Love the people who treat you right. Forget about the ones who don't. Believe that everything happens for a reason. If you get a chance , TAKE IT! If it changes your life , LET IT! Nobody said it would be easy... They just promised it would be worth it! Delma --~--~-~--~~~---~--~~ 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: 101 Glorious Ways to Cook Chicken - 1-9
Thank you Delma, these are great!! Syl Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. - Original Message - From: delma bliss [EMAIL PROTECTED] To: recipesAndMore@googlegroups.com; interactive-themes [EMAIL PROTECTED] Sent: Tuesday, September 18, 2007 7:21 AM Subject: [RecipesAndMore] 101 Glorious Ways to Cook Chicken - 1-9 101 Glorious Ways to Cook Chicken - 1-9 1. SOUTHERN FRIED CHICKEN 1 fryer, disjointed 1/2 cup flour 1 1/2 teaspoon salt 1/4 teaspoon pepper Vegetable oil to depth of 1 inch in skillet Coat chicken with flour mixed with salt and pepper. Heat vegetable oil moderately hot (350 degrees) in heavy skillet. Add chicken, cover, cook 10 to 15 minutes. When golden brown, turn. Reduce heat. Finish cooking without lid. Turn as needed. Drain on paper towels. 4 servings. Country Gravy: Pour off all but 3 tablespoons oil and browned bits. Blend in 3 tablespoons flour. Cook, stirring until lightly browned. Stir in 2 cups milk, chicken broth or water. Simmer 5 minutes, stirring constantly. Salt and pepper to taste. Tempting variations - VARIATION: 2. SPICY CHICKEN WITH GINGERSNAP GRAVY: Add 1/2 teaspoon ground ginger to flour for coating chicken. Prepare country gravy (above), blend in 4 gingersnaps, crushed. VARIATION: 3. CRUNCHY COATINGS: Dip chicken in milk or buttermilk, then coat with one of these before frying ... bread crumbs, crushed dry cereal, fancy cracker crumbs or pretzels. Each is deletable. VARIATION: 4. HERB OR SPICY FRIED CHICKEN: To flour or crunchy coating-mix, add a little of one of these. Enjoy 15 glorious new chicken dishes. Mint Savory Allspice Basil SageChili Powder Thyme Coriander Poultry Seasoning Oregano TarragonPaprika Marjoram Nutmeg Curry Powder VARIATION: 5. FRIED CHICKEN WITH ORANGE GLAZE: Grate peel from an orange, add half to flour mixture for coating chicken. When cooked, remove chicken and keep warm. Drain off all but 2 tablespoons drippings and browned bits. Stir in 2 teaspoons cornstarch and juice of 2 oranges. Stir, cook while mixture thickens. Pour glaze over chicken. Sprinkle with remaining orange peel and chopped parsley. VARIATION: 6. PUNGENT ORANGE GLAZE: To the orange glaze add 1/2 teaspoon dry mustard and a generous dash of Tabasco. VARIATION: 7. CHICKEN AND ONION RINGS: Cook chicken, keep warm. Slice large onions and separate rings, dip in seasoned flour or pancake mix, then dry in hot vegetable oil (375 degrees) for 2 to 3 minutes. Turn occasionally. Drain, sprinkle with salt. VARIATION: 8. DELHI CHICKEN: Keep fried chicken warm. To 2 tablespoons drippings and browned bits add 1 cup thinly sliced celery and leaves (green celery is best). Cover, cook slowly 5 minutes. Add 1/2 cup chicken broth, stir well, let cook 1 minute. Add 3 bananas, peeled and quartered, and 1/4 cup chutney. Cover and cook 5 minutes. Serve sauce with chicken. VARIATION: 9. CHICKEN ALMONDINE: Keep fried chicken warm. To 1 tablespoon drippings and browned bits add 1/2 cup slivered almonds, brown lightly while stirring. Stir in 1/4 cup water, 2 tablespoons lemon juice, 1 teaspoon grated lemon peel, 1/2 teaspoon paprika. Serve sauce with chicken. Garnish with chopped parsley. Delma --~--~-~--~~~---~--~~ 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 Baked Chicken II
Honey Baked Chicken II Submitted By: Gretchen Ramey Curried honey mustard imparts a golden hue to tender baked chicken. small/33214 List of 1 items Yields: 4 servings list end INGREDIENTS List of 6 items 1 (3 pound) whole chicken, cut into pieces 1/2 cup butter, melted 1/2 cup honey 1/4 cup prepared mustard 1 teaspoon salt 1 teaspoon curry powder list end DIRECTIONS List of 2 items 1. Preheat oven to 350 degrees F (175 degrees C). 2. Place chicken pieces in a shallow baking pan, skin side up. Combine the melted butter or margarine, honey, mustard, salt and curry powder and pour the mixture over the chicken. Bake in the preheated oven for 1 1/4 hours (75 minutes), basting every 15 minutes with pan drippings, until the chicken is nicely browned and tender and the juices run clear. list end Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~-~--~~~---~--~~ 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] Pastor and the Plane
Pastor and the Plane Getting ready for work and kids ready for school. Have a happy blessed day. Love, Pat A pastor had been on a long flight from one place to another. The first warning of the approaching problems came when the sign on the airplane flashed on: Fasten your seat belts. Then, after a while, a calm voice said, We shall not be serving the beverages at this time as we are expecting a little turbulence. Please be sure your seat belt is fastened. As he looked around the aircraft, it became obvious that many of the passengers were becoming apprehensive. Later, the voice of the announcer said, We are so sorry that we are unable to serve the meal at this time. The turbulence is still ahead of us. And then the storm broke. The ominous cracks of thunder could be heard even above the roar of the engines. Lightning lit up the darkening skies, and within mom ents that great plane was like a cork tossed around on a celestial ocean. One moment the airplane was lifted on terrific currents of air; the next, it dropped as if it were about to crash. The pastor confessed that he shared the discomfort and fear of those around him. He said, As I looked around the plane, I could see that nearly all the passengers were upset and alarmed. Some were praying. The future seemed ominous and many were wondering if they would make it through the storm. Then, I suddenly saw a little girl. Apparently the storm meant nothing to her. She had tucked her feet beneath her as she sat on her seat; she was reading a book and everything within her small world was calm and orderly. Sometimes she closed her eyes, then she would read again; then she would straighten her legs, but worry and fear were not in her world. When the plane was being buffeted by the terrible storm when it lurched this way and that, as it rose and fell with frightening severity, when all the adults were scared half to death, that marvelous child was completely composed and unafraid. The minister could hardly believe his eyes. It was not surprising therefore, that when the plane finally reached its destination and all the passengers were hurrying to disembark, our pastor lingered to speak to the girl whom he had watched for such a long time. Having commented about the storm and behavior of the plane, he asked why she had not been afraid. The child replied, Cause my Daddy's the pilot, and he's taking me home. There are many kinds of storms that buffet us. Physical, mental, financial, domestic, and many other storms can easily and quickly darken our skies and throw our plane into apparently uncontrollable movement. We have all known such times, and let us be honest and confess, it is much easier to be at rest when our feet are on the ground than when we are being tossed about a darkened sky. Let us remember: Our Father is the Pilot. He is in control and taking us home. Don't worry. Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~-~--~~~---~--~~ 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] Diabetic SPICED BERRIES
Diabetic SPICED BERRIES Yield: 2 servings Source: Mix 'n Match Meals in Minutes For People with Diabetes Info: http://diabeticgourmet.com/book_archive/details/13.shtml INGREDIENTS - 1-1/2 cups mixed berries (strawberries, blueberries, or raspberries) - 1/4 cup balsamic vinegar - Sugar substitute equivalent to 2 teaspoons DIRECTIONS Wash berries and divide between 2 small dessert bowls. Heat balsamic vinegar on high heat for 1 minute or until reduced by one-quarter. Add sugar substitute and stir to dissolve. Pour sauce over berries. Nutritional Information Per Serving (1/2 of recipe): Calories: 70, Fat: 0 g, Cholesterol: 0 mg, Sodium: 4 mg, Carbohydrate: 18 g, Dietary Fiber: 3 g, Sugars: 11 g, Protein: 1 g Diabetic Exchanges: 1 Fruit Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~-~--~~~---~--~~ 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] Thank you for being my friend.
Thank you for being my friend. I wrote your name on a piece of paper, but by accident I threw it away. I wrote your name on my hand, but it washed away. I wrote your name in the sand, but the waves whispered it away. I wrote your name in my heart, and forever it will stay. I believe in angels, The kind that heaven sends. I'm surrounded by angels, But I call them my friends. -Sylvia Casiano Lopez Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~-~--~~~---~--~~ 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] PAY DE QUESO (MEXICAN CHEESECAKE)
PAY DE QUESO (MEXICAN CHEESECAKE) 4 cups flour 2 eggs 4 teaspoons sugar 2 sticks butter, softened 3/4 cup milk 1 1/2 cups milk 2 tablespoons vanilla 8 oz. cream cheese 1 can sweetened condensed milk Preheat oven to 325 degrees. On a clean working surface make a well in the center of 4 cups flour. Break 2 eggs into the middle. Add sugar, softened butter, milk. Mix together to make the pie crust. Divide into 2 parts and make 2 crusts. Leave them unbaked. In a blender add milk, vanilla, cream cheese and 1 can sweetened condensed milk. Blend thoroughly. Place in pie shells and bake until firm, about 1 hour. Cool and store in refrigerator. Sugar Syl Says: The kindness you spread today will be gathered up and returned to you tomorrow. Faith is the strength by which a shattered world shall emerge into the light. Helen Keller --~--~-~--~~~---~--~~ 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] CRAB ARTICHOKE DIP
CRAB ARTICHOKE DIP 2-3 Onions, chopped 6 Garlic cloves, minced 8 oz. Artichoke hearts, chopped 6 oz. Crab meat 10 oz. Spinach, squeezed dry 1 c. Sour cream 1 t. Paprika 1/2 t.Pepper 8 oz. Cream cheese Saute onions till caramelized; add garlic, artichokes crab; then spinach, sour cream cream cheese; stir; let simmer and chop coarsely in processor; place in greased casserole and top w/buttered breadcrumbs; bake @ 400° for 8-10 min. ~~~ Sugar Syl Says: The kindness you spread today will be gathered up and returned to you tomorrow. Faith is the strength by which a shattered world shall emerge into the light. Helen Keller --~--~-~--~~~---~--~~ 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] Silver Dollar City Ham
Silver Dollar City Ham 4-6 (1/2 thick) slices of ham 1 1/2 cup of cranberry juice cocktail 1/2 cup of brown sugar 1/2 cup of raisins 1/2 cup of orange juice 2 tablespoons of cornstarch Several dash of ground cloves Arrange ham steaks evenly in a 13x9x2 inch baking dish. In saucepan, stir together all other ingredients. Cook and stir mixture over medium heat until thick and bubbly. Pour over ham steaks. Bake, uncovered, in 350ºF. oven for 35 minutes. Sugar Syl Says: The kindness you spread today will be gathered up and returned to you tomorrow. Faith is the strength by which a shattered world shall emerge into the light. Helen Keller --~--~-~--~~~---~--~~ 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] ENGLISH PEA SALAD
ENGLISH PEA SALAD 1 (No. 2) can English peas 1 c. cheddar cheese cut in small squares 1 sm. onion, chopped fine 2 boiled eggs, chopped 1 sm. jar pimento, chopped 3 slices bacon fried crisp and crumbled 2 tbsp. salad dressing Mix all ingredients together except bacon. Crumble bacon on top and stir lightly. Sugar Syl Says: The kindness you spread today will be gathered up and returned to you tomorrow. Faith is the strength by which a shattered world shall emerge into the light. Helen Keller --~--~-~--~~~---~--~~ 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] BETTY DUNCAN'S ICE CREAM DELIGHT
BETTY DUNCAN'S ICE CREAM DELIGHT 2 cup Rice Chex, crushed 2/3 cup dark brown sugar 1/2 cup walnuts 1/2 cup melted oleo, poured over above and stirred thoroughly Reserve 3/4 of a cup for topping and place the rest in a 9 x 13 pan. Over that 1/2 gallon slightly softened ice cream. Sprinkle the 3/4 cup of topping you reserved, over ice cream. Freeze. Cut in squares. Sugar Syl Says: The kindness you spread today will be gathered up and returned to you tomorrow. Faith is the strength by which a shattered world shall emerge into the light. Helen Keller --~--~-~--~~~---~--~~ 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] Pico de Gallo
Pico de Gallo 4 ripe plum tomatoes, seeded, finely chopped (about 1 pound) 1 small white onion, finely chopped 1/4 cup fresh cilantro leaves, chopped 4 fresh jalapeños, seeded, finely chopped 1 tablespoon fresh lime juice salt to taste Mix tomatoes, onion, cilantro, jalapeños and lime juice. Add salt to taste. Cover and refrigerate for at least 1 hour, and serve the same day made. Makes 2 to 2-1/2 cups. Note: Be sure that all vegetables are finely chopped. http://www.texascooking.com/recipes/picodegallo2.htm Sugar Syl Says: The kindness you spread today will be gathered up and returned to you tomorrow. Faith is the strength by which a shattered world shall emerge into the light. Helen Keller --~--~-~--~~~---~--~~ 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] TAPIOCA SALAD
TAPIOCA SALAD 1 (3 oz.) pkg. Jello 1 c. hot water 1 pkg. tapioca pudding mix (instant) 1 c. milk 1 (8 oz.) can fruit 1 (8 oz.) carton Cool Whip Mix Jello and very hot water. Cool. Mix pudding and milk. Cool. Combine Jello, pudding fruit and Cool Whip. Chill. Use any combination fruit and Jello. We like orange Jello and mandarin oranges. Sugar Syl Says: The kindness you spread today will be gathered up and returned to you tomorrow. Faith is the strength by which a shattered world shall emerge into the light. Helen Keller --~--~-~--~~~---~--~~ 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] Cheddar Pea Salad
Cheddar Pea Salad 1 16oz. can small english pea, drained 1 cup cubed cheddar cheese 1/2 cup chopped celery 1/4 - 1/2 cup sliced pimento stuffed oilves 1 hard cooked egg chopped 1 tablespoon grated onion 1/4 cup mayonnaise Combine all ingredients, mix well. cover salad, and chill 1 hour. Sugar Syl Says: The kindness you spread today will be gathered up and returned to you tomorrow. Faith is the strength by which a shattered world shall emerge into the light. Helen Keller --~--~-~--~~~---~--~~ 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] Bell Pepper Salad
Bell Pepper Salad Prep Time: 10 Minutes Servings: 4 Difficulty Level: 1 Ingredients 1 medium-sized red bell pepper 1/2 cup creamy garlic dressing 1 medium-sized green bell pepper 1/4 teaspoon black pepper 1 medium-sized yellow bell pepper 2 teaspoons capers, rinsed and drained Directions: Preheat broiler. Place bell peppers under broiler and lightly charred, turning to grill all sides. Remove from broiler to a paper bag. Close bag and set aside. When peppers cool, peel, core, seed and cut into strips. Arrange peppers on a platter, alternating colors so that they form a petal, and spoon dressing over them. Sprinkle with black pepper. Garnish with capers and serve warm or chilled. Calories: 30 Protein: 2 g Sodium: 67 mg Carbohydrates: 6 g Exchanges: Sodium: 67 mg Sugar Syl Says: The kindness you spread today will be gathered up and returned to you tomorrow. Faith is the strength by which a shattered world shall emerge into the light. Helen Keller --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Be careful what you wish for
I thought this was cute.. Syl Be careful what you wish for A man was sick of going to work everyday while his wife stayed at home. He wanted her to see what he went through. So he prayed, Dear Lord, I go to work everyday and put in 8 hours while my wife merely stays at home. I want her to know what I go through, so please create a trade in our bodies. God in his infinite wisdom granted the man's wish. The next morning, sure enough the man awoke as a woman. He rose, cooked breakfast for his mate, awakened the kids, set out their school clothes, fed them breakfast, packed their lunches, drove them to school, came home and picked up the dry cleaning, took it to the cleaners and stopped at the bank to draw out money to pay to the power bill and telephone bill, drove to the power company and the phone company and paid the bills, went grocery shopping, came home and put away the groceries. He cleaned the cat's litter box and bathed the dog. Then it was already 1.00 PM and he hurried to make the beds, do laundry, vacuum, dust and sweep and mop the floor. He ran to school to pick the kids and got into an argument with one them on the way home. He set out the cookies and milk and got the kids ready to do their homework, then set the ironing board and watched T V while he did the ironing. At 4.30 PM he began peeling potatoes and washed the greens for salads breaded the chops and snapped the fresh peas for supper. After supper, he cleaned the kitchen, ran the dishwasher, folded the laundry, bathed the kids, and put them to bed. At 9.00 PM he was exhausted and though his chores weren't finished, he went to bed where he was expected to make love, which he managed to get through without complaint. The next morning he awoke and immediately knelt by the bed and said, Lord, I don't know what I was thinking. I was wrong to envy my wife's being able to stay at home all day. Please, O please, let us trade back. The Lord, in His infinite wisdom, replied, My son, I feel you have learned your lesson and I will be happy to change things back to the way they were, but you will have to wait 9 months though. You got pregnant last night! Sugar Syl Says: The kindness you spread today will be gathered up and returned to you tomorrow. Faith is the strength by which a shattered world shall emerge into the light. Helen Keller --~--~-~--~~~---~--~~ 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] NOT FOR SALE
NOT FOR SALE by Roger Kiser, Sr. Is there any way I can get a cup of coffee with sugar? asked the homeless man, sitting in the hospital waiting room. Still half asleep and just coming to work at Phoebe Putney Memorial Hospital in Albany, Georgia, I waived my hand, back and forth, as if to tell him not to bother me. Entering the emergency room, I noticed Dr. McCall as he ran behind one of the many drawn blue curtains, several nurses following close behind. What's the deal? I asked the nurse, sitting behind the nurse's station. Car accident victim, I think, she replied. I walked over to the curtain and slowly peeked inside. That's bad, I thought, as I saw an older woman on an ambulance gurney, her right leg bent backwards beneath her body. Kiser, you wait out front and watch for her husband, Mr. Champney. He is flying in from Atlanta and should be here in about 30 minutes, said the head nurse, as she quickly pointed her finger toward the front of the hospital. Walking toward the entrance I once again had to venture through the emergency room waiting room. Is there any way I can get a cup of coffee with lots of sugar? asked the dingy fellow again. Walking into the hospital gift shop I poured a half cup of hot coffee and dumped in about a half cup of sugar. Waiting for the gentleman to arrive, I constantly watched though the large glass windows as I walked back to the waiting room and handed the coffee to the man. We knew Jeffrey, as he constantly visited the hospital emergency room, several times a week, with one ailment or another. Just the week before he had a rectal itching problem, so we gave him a four pack of suppositories. Several hours later he returned and told us that his problem had not been relieved. When the nurse asked him if he used one of the suppositories, he replied, I used two of 'em but they sure tasted waxy. It took everything Dr. McCall could do to keep from falling down on the floor and laughing. I stood outside for more than an hour waiting for the gentleman to arrive. All at once, a black Cadillac raced into the driveway and came to a screeching halt. A well dressed man opened the back door of the car and headed toward me. Champney here. Where is my wife? shouted the large man, in a very authoritative voice. As he pushed everyone to the side, I tried to explain that she was in the emergency room when I last saw her. As we reached the emergency room door, I carefully reached up and placed my hand on his arm. You wait here and I'll see what's happening. No one allowed inside, except hospital personnel. All at once, the man pushed me, causing me to fall against the wall. HEY! I yelled, You can't go in there. The gentleman stopped, gave me a very stern look, and pointed his finger at me. Backing up from his large finger in my face, I pointed to the seating area, I said, You sit down over there and I'll find out where your wife is so you can see her. Slowly, the man turned and began walking away. YOU STINK LIKE HELL, Champney screamed at Jeffrey, as he quickly moved away from him. Jeffrey smiled, reached into his shirt pocket, pulled out the two remaining suppositories and said to the man, Would you like a candy? I smiled and walk into the emergency room. Several minutes later, I walked back to the waiting room and began to explain to Mr. Champney that the doctor was having a very difficult time finding blood. She had a very unusual blood type. I know she has an AB- blood type. Don't you fellows have any? he asked, shaking his hands furiously in front of him. Excuse me, said Jeffrey as he interrupted our conversation. WILL YOU SHUT UP! screamed Champney, as he pointed directly at Jeffrey. Slowly closing his mouth and looking down at the floor, Jeffrey moved backwards and took his seat in the corner. The next thing I knew Dr. McCall's hand was resting on my shoulder. Roger, let me have a minute here, he told me. I walked several paces away and stopped. He explained to Mr. Champney that his wife was in need of blood and that none was available. The nearest AB- blood he was able to locate was in Jacksonville, Florida and that it would take several hours for it to arrive. Can I have some more coffee with sugar? Jeffrey asked me. I walked over, took his cup and turned to walk away. I have AB- blood in my veins, he mumbled. I winked at him, jokingly, then walked away to go get his coffee. Upon returning, I saw Mr. Champney bent over with his head and arms resting on the water fountain. Saying not a word, I walked over to Jeffrey and handed him his coffee. Really, I have AB- blood, he replied once again. Still saying nothing, I walked back into the emergency room and went over to Dr. McCall. What are we going to do? I asked him. Need that blood and we need it quick, he replied. Doc, that leg looked pretty bad when I saw it, I voiced. That leg is going to be okay. The surgeon is on his way. It's the
[RecipesAndMore] Old Alligator Grill Cajun Kisses
Old Alligator Grill Cajun Kisses 8 fresh jalapeno peppers 8 medium size shrimp, peeled, deveined and cooked Monterey jack or mozzarella cheese 8 strips bacon Sour cream Cut tops off of jalapeno peppers and remove seeds. Stuff pepper first with small amount of cheese, then one shrimp and then fill remainder with more cheese. Wrap pepper with a strip of bacon, using a wooden pick to secure in place. Place each kiss on a broiler pan. Broil until bacon is crispy. Drain on a paper towel and serve on plate with sour cream for the dipping. Source: Old Alligator Grill - Austin, Texas Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~-~--~~~---~--~~ 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] Stuffed Cabbage
Stuffed Cabbage Source: Family Circle (about 1985) Prep: 20 minutes Cook: 1 hour Ingredients 1 large cabbage (3 pounds) 1 large onion, finely chopped 2 celery ribs, finely chopped 5 slices thick bacon, sliced crosswise 1/4-inch-wide pieces 1 pound ground beef 2 tablespoons chopped fresh rosemary OR: 2 teaspoons dried 2 teaspoons dried marjoram 1 cup cooked white rice 3 eggs, lightly beaten 1-1/2 teaspoons salt 1/2 teaspoon ground black pepper 2 cans (8 ounces each) tomato sauce 1 can (14-1/2 ounces) diced tomatoes, drained 1/4 cup packed light-brown sugar 2 tablespoons fresh lemon juice Directions 1. Bring large pot water to boiling. Core cabbage with sharp knife. Discard any coarse outer leaves. Place cabbage, stem end down, in boiling water. Cook 6 minutes. Carefully remove cabbage. When cool enough to handle, remove 16 leaves from head. Reserve remaining cabbage for other uses. 2. Heat nonstick large skillet over medium heat. Add onion, celery and bacon; cook 6 minutes or until vegetables are softened. Add beef, rosemary and marjoram; cook, breaking up meat, 8 minutes or until meat is no longer pink. Drain excess liquid from skillet. Remove from heat. 3. Coat large nonstick skillet or Dutch oven with cooking spray. Stir rice, eggs, salt and pepper into meat mixture. Spoon 1/3 cup mixture in middle of each cabbage leaf. Fold thick end over filling; fold sides over and roll up envelope style. Place rolls, seam side down, in single layer in prepared skillet or pan. 4. Combine tomato sauce, diced tomatoes, sugar and lemon juice in bowl. Spoon over cabbage rolls. 5. Cover skillet or pot. Gently simmer for 40 minutes or until cabbage is knife-tender. Serve cabbage rolls with sauce. Makes 6 servings. Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~-~--~~~---~--~~ 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] RHUBARB CREAM PIE
RHUBARB CREAM PIE Melt 2 tablespoons butter or margarine. Add 2 cups diced rhubarb and 1 cup sugar. Cook slowly until rhubarb is tender. Combine 1/4 cup sugar, 1/4 cup light cream, 2 tablespoons cornstarch, 2 egg yolks well beaten and 1/8 teaspoon salt. Add to rhubarb and cook till thick. Cool. Pour into baked 8 inch pie shell. Top with meringue and brown. Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Peanut Butter and Jelly Cheesecake
Peanut Butter and Jelly Cheesecake Prep Time: 15 Minutes Servings: 8 Difficulty Level: 2 Ingredients: 2 (8-ounce) packages Philadelphia fat-free cream cheese 1/4 cup reduced fat peanut butter 1 (4-serving) package JELL-O sugar free instant vanilla pudding 2/3 cup nonfat dry milk powder 1 cup water 3/4 cup Cool Whip Lite 1 (6-ounce) Keebler graham cracker pie crust 1/2 cup grape spreadable fruit spread 2 tablespoon dry roasted peanuts Directions: In a large bowl, stir cream cheese and peanut butter with a spoon until blended and soft. Add dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Lite. Spread mixture evenly into piecrust. Refrigerate while preparing topping. In a small bowl, stir fruit spread with a spoon until soft. Add remaining 1/2 cup Cool Whip Lite. Mix gently to combine. Evenly spread topping mixture over filling mixture. Sprinkle peanuts evenly over top. Refrigerate at least 30 minutes. Calories: 289 Protein: 13 g Fat: 9 g Carbohydrates: 22.5 g Exchanges: 1-1/2 Medium-Fat Meat; 1-1/2 starch; 1 Fat Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~-~--~~~---~--~~ 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] Bayou Chicken With Crawfish Topping
Bayou Chicken With Crawfish Topping Serves 6 to 8. Recipe is from Gloria Hall. 6 to 8 boneless chicken breasts 1 1/2 cups Italian salad dressing 1 stick margarine 1 large onion, chopped 1 bunch green onions, chopped 2 ribs celery, chopped 1 small bell pepper, chopped 2 tbls. chopped parsley 2 cloves garlic, minced 1/2 cup flour 4 tbls. tomato sauce 1/2 cup water Creole seasoning Liquid crab boil 1 lb. cleaned crawfish tails 1. Marinate chicken breasts in Italian salad dressing for 6 to 8 hours -- the longer, the better. Remove from marinade and bake in oven at 400 degrees until well done and golden brown. 2. To prepare crawfish topping, melt margarine in heavy pot over medium heat. Add vegetables and sauté until tender. Stir in flour, but do not brown. Add tomato sauce and water. More of each may be added to get desired consistency and color. 3. Season to taste with Creole seasoning and crab boil. Simmer for 15 minutes. Add crawfish tails and cook on low heat for 15 to 20 minutes. Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~-~--~~~---~--~~ 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] BAKED GARDEN TOMATOES WITH CHEESE
BAKED GARDEN TOMATOES WITH CHEESE This dish is great as a side, on toasted baguette slices, as a zesty omelet filling, or atop grilled fish. Make sure the bread is whole wheat and go easy on the cheese and this is Sonoma!!! 2 tablespoons extra-virgin olive oil 3 garlic cloves, chopped 1 medium onion, chopped 1 3/4 pounds fresh vine-ripened or heirloom tomatoes, cut into 1/2-inch pieces 3 tablespoons chopped fresh chives 1 cup (packed) freshly grated Parmesan cheese 1 cup (packed) freshly grated Romano cheese Two more ways to go: Add chopped fresh basil leaves and/or small cubes of mozzarella cheese. Or use yellow and green tomatoes with the red ones to add summer color. Preheat oven to 350°F. Oil 11x7-inch baking dish. Heat 2 tablespoons oil in heavy large skillet over medium heat. Add garlic and sauté until fragrant, about 30 seconds. Add onion and sauté until soft, about 6 minutes. Add tomatoes, reduce heat to medium-low, and cook until beginning to soften, about 5 minutes. Mix in chives; season with salt and pepper. Transfer tomato mixture to prepared baking dish; sprinkle grated cheeses over. Bake until cheese melts and begins to turn golden, about 20 minutes. Makes 6 servings. Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~-~--~~~---~--~~ 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] Flank Steak with Corn Salsa
Flank Steak with Corn Salsa 6 servings Prep: 15 minutes Marinate: 6 to 24 hours Grill: 17 minutes Ingredients 1 8-3/4-ounce can whole kernel corn, drained 3/4 cup bottled salsa verde 1 medium tomato, chopped 1 1-1/4- to 1-1/2-pound beef flank steak 3/4 cup bottled reduced-calorie clear Italian salad dressing 2 tablespoons cracked black pepper 1 tablespoon Worcestershire sauce 1 teaspoon ground cumin Directions For corn salsa, in a medium bowl, combine corn, salsa verde, and tomato. Cover and chill for 6 to 24 hours. Meanwhile, trim fat from steak. Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place steak in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl, combine Italian salad dressing, pepper, Worcestershire sauce, and cumin; pour over steak. Seal bag; turn to coat steak. Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally. Drain steak, discarding marinade. Place steak on rack of an uncovered grill directly over medium coals. Grill for 17 to 21 minutes or until done (160*F), turning once. To serve, thinly slice steak diagonally across the grain. Serve steak with corn salsa. Makes 6 servings. Nutrition Facts: Calories 193,Total Fat 8g, Sodium 352mg, Carbohydrate 9g, Protein 22g Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~-~--~~~---~--~~ 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] These next Recipes are borderline on the Sodium in my Diet,
These next Recipes are borderline on the Sodium in my Diet, maybe not on yours. Shredded Pork Sandwiches 16 sandwiches Prep: 20 minutes Cook: 8 to 10 hours (low) or 4 to 5 hours (high) Ingredients 1-1/2 teaspoons garlic powder 1-1/2 teaspoons onion powder 1-1/2 teaspoons ground black pepper 1 teaspoon celery salt 1 3-pound boneless pork shoulder roast 2 large onions, cut into thin wedges 1/2 cup water 2 cups packaged shredded broccoli (broccoli slaw mix) 1 cup light mayonnaise dressing or salad dressing 16 whole grain hamburger buns Directions In a small bowl, stir together garlic powder, onion powder, pepper, and celery salt. Trim fat from meat. Sprinkle pepper mixture evenly over meat; rub in with your fingers. If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker. Place onion in the bottom of a 3-1/2- to 4-quart slow cooker. Add meat. Pour the water over meat. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove meat and onions from cooker to a cutting board; discard cooking liquid. Using two forks, pull meat apart into shreds. Tote meat in slow cooker. Tote broccoli and mayonnaise dressing in an insulated container with ice packs. To serve, in a small bowl, combine shredded broccoli and 1/4 cup of the mayonnaise dressing. Spread bottoms of the buns with the remaining mayonnaise dressing. Place meat mixture on bottoms of buns. Top with shredded broccoli mixture; replace tops of buns. Makes 16 sandwiches. Nutrition Facts: Calories 270, Total Fat 10g, Sodium 500mg, Carbohydrate 24g, Protein 22g Fiery Southwestern Seafood Skewers 2 servings Prep: 25 minutes Grill: 5 minutes Ingredients 4 ounces fresh or frozen medium shrimp in shells, peeled and deveined 4 ounces fresh or frozen sea scallops 1/2 of a medium red sweet pepper, cut into 1-inch pieces 1/2 of a medium onion, cut into wedges 1/2 of a medium zucchini or yellow summer squash, cut into 3/4-inch slices 1 tablespoon canned chipotle chile peppers in adobo sauce, mashed 1-1/2 teaspoons lime juice 1-1/2 teaspoons cooking oil 1 teaspoon brown sugar 1 clove garlic, minced 1/4 teaspoon salt 1/4 teaspoon ground cumin 1 tablespoon snipped fresh cilantro Lime wedges Directions Thaw shrimp and scallops, if frozen. Rinse shrimp and scallops; pat dry with paper towels. On 2 long skewers alternately thread shrimp, scallops, sweet pepper, onion, and zucchini, leaving about 1/4 inch between pieces. In a small bowl combine chipotle peppers, lime juice, oil, brown sugar, garlic, salt, and cumin. Brush the kabobs with chipotle mixture. For a charcoal grill, place kabobs on the greased rack of an uncovered grill directly over medium coals. Grill for 5 to 8 minutes or until shrimp and scallops turn opaque and vegetables are crisp-tender, turning occasionally to cook evenly. (For a gas grill, preheat grill. Reduce heat to medium. Place kabobs on greased grill rack directly over heat. Cover and grill as above.) Or, place kabobs on the greased unheated rack of a broiler pan. Broil about 4 inches from the heat for 5 to 8 minutes, turning occasionally to cook evenly. Sprinkle the kabobs with cilantro and serve with lime wedges. Makes 2 servings. For 4 servings: Prepare as above, except use 4 long skewers (in step 1). Nutrition Facts: Calories 180, Total Fat 5g, Sodium 506mg, Carbohyudrate 11g, Protein 22g Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~-~--~~~---~--~~ 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] Edee's COCONUT CAKE
Edee's COCONUT CAKE 2 yellow cake mixes 2 pkg. fresh frozen coconut 2 c. sugar 1 pt. sour cream 1 (9 oz.) Cool Whip Bake 4 layers of yellow cake. Do not thaw coconut completely. Combine all ingredients, fill, frost and refrigerate for 5 days. Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~-~--~~~---~--~~ 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] Hot Shrimp Dip
Hot Shrimp Dip 10 oz. can cream of shrimp soup 3 1/2 oz. can mushrooms, drained chopped 6 oz. garlic cheese dash Tabasco 1 Tablespoon lemon juice 4 1/2 oz. can chopped shrimp 1 Tablespoon Worchester Sauce Mix all ingredients in top of double boiler, (or in a microwave, if you are used to doing this), heat thoroughly, and serve hot with Ritz Crackers or chips. Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~-~--~~~---~--~~ 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] Jimmy Dean Sausage Herb Bread
Jimmy Dean Sausage Herb Bread 1 pkg. Regular Flavor Jimmy Dean Pork Sausage, cooked, crumbled and drained 24 oz. frozen dough balls (dinner rolls or Texas rolls) 1/2 cup butter, melted 1/4 cup each fresh rosemary and thyme, finely chopped, combined 3/4 cup grated Parmesan cheese Thaw rolls at room temperature until just soft, about 1 hour. Preheat oven to 350 F. Place butter, herbs and cheese in separate shallow bowls. Roll each dough ball on a lightly floured surface to a 1/8 thick circle. Coat each dough circle first with butter, then herbs, then cheese. Lay dough circles evenly into a bundt cake pan to just cover the bottom, overlapping dough edges slightly. Sprinkle half the cooked sausage evenly across this layer. Repeat with a second layer of dough and remaining sausage. Add third layer of dough; press gently to expel any air. Allow to rise for 1-1/2 to 2 hours at room temperature or until almost doubled in volume. Bake 30 minutes or until golden brown. If top browns too quickly, cover loosely with foil. Remove from oven; cool 5 minutes before turning bread out on plate. Cool another 5 minutes before slicing. Makes 8-10 servings recipe from Johnny, the Cajun man Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~-~--~~~---~--~~ 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] NEAPOLITAN CHICKEN:
NEAPOLITAN CHICKEN: Cut up chicken, place in baking dish and pour 1/2 to 3/4 cup Italian or French Dressing over it. Refrigerate one hour, covered. Uncover and bake at 350° until done, baste occasionally. ~~~ From: [EMAIL PROTECTED] GLORIFIED GROUND BEEF 1 pound ground beef 1/4 cup dry bread crumbs 1 beaten egg 1 teaspoon salt 1/8 teaspoon pepper 2 tablespoons minced onion 1/4 cup finely chopped celery 1 can cream of mushroom soup 1/2 cup water Combine first seven ingredients and shape into an oval patty about an inch thick. Using a small amount of butter, brown on both sides in skillet. Combine the mushroom soup and water and pour around meat. Cook slowly in covered skillet for 25 minutes. If desired, put boiled potatoes around meat. Soup and meat juices will make gravy without further thickening. Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~-~--~~~---~--~~ 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] PASTA WITH GARLIC, MUSHROOMS AND FRIED EGGS
PASTA WITH GARLIC, MUSHROOMS AND FRIED EGGS SERVES 4 If this sounds unusual, it is. But it is very good. It is based on a recipe by David Rosengarten. He actually made it as a brunch item, but I decided it would make a wonderful and light dinner. It is very quick and simple, but timing is critical. The pasta has to be made just before the eggs, and you will want to finish the dish before anything cools down. One solution is to keep the drained pasta over hot water until the eggs are ready if it gets done too soon. INGREDIENTS 1 pound pasta, such as spaghettini For the mushrooms: 2 tablespoons olive oil 2 cups coarsely chopped cremini mushrooms 1/2 cup finely chopped red bell pepper 1 clove garlic, thinly sliced 1 teaspoon dried oregano Salt and pepper to taste For the eggs: 3 tablespoons olive oil 2 tablespoons butter 3 large cloves garlic, thinly sliced 4 eggs 2 teaspoons dried oregano Salt and pepper to taste 1/2 cup freshly grated Parmesan cheese Start to heat the water for the pasta. When it is boiling, add the pasta and cook according to package directions for al dente. Meanwhile, heat a medium skillet over medium-high heat. Add the 2 tablespoons olive oil. Add the mushrooms, red peppers and 1 clove garlic. Sprinkle with the oregano, salt and pepper. Sauté until softened. Keep warm. When the pasta is nearly done, start the eggs. Heat a large skillet over medium-high heat. Add the 3 tablespoons olive oil and butter. Add the garlic, then the eggs one at a time. Cook until yolks are the desired doneness, spooning the hot oil over them as they cook. They will be served sunny-side up. Sprinkle with salt, pepper and the remaining oregano. Drain the pasta and toss with the mushrooms. Remove the eggs from the pan and pour that oil and garlic over the pasta. Add the Parmesan cheese and toss again. Place in a serving bowl and top with the eggs. Serve immediately. Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~-~--~~~---~--~~ 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: Syl's Mini get away from it all
Irene thank you so much, and if it wasn't for my hope and faith in God, I would of lost it by now, but it is affecting my health, and my transplanted kindney, so now it is a must that I leave, and we are looking soon, we will be out, and so I thank you with all my heart. hugs Syl Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. - Original Message - From: Irene F Lance To: RecipesAndMore@googlegroups.com Sent: Thursday, September 13, 2007 12:33 AM Subject: [RecipesAndMore] Re: Syl's Mini get away from it all My heart goes out to you, although I admire you for being the strong person to be able to stay and take all that kind of treatment. Hang in there and your life will get better after you move into your new house. Hopefully, you also learned a lesson and never treat another human being as they have treated you. God bless you. I'm glad you enjoyed yourself with your parents. Nothing like having family around, huh? At least you can see the light at the end of the tunnel. On 9/5/07, Sugarsyl [EMAIL PROTECTED] wrote: Hi friends, I just thought I'd jump in here and let you know that I have been away this weekend. Most of you know, I have a terrible time here in my mother-in-law's house, where I temporary live... it is a hostile enviorment, emotionally and mentally, well, to make a very very long story short, my parent's surprised me by driving from Joshua Tree, Ca late Sunday evening, and staying in a hotel till this morning, giving us a chance to talk, cry, catch up, and cry some more. I have missed them so. you know, it's hard to live in a house where you know that you are not wanted, loved, needed, totally blind, and just ignored when you speak to that person and in my case, she just walks away with out saying a word, or shoves me aside because you are not worth talking ot well, this is just a little taste of what and how I've lived for a year in a half now, but we hope to be in our home by the new year, this time for good!!! One of many reasons why I cherish all of you on this list, because even though, I son't say much about me, I know I have a friend, or friends to hear me, if needed, or just to hear your e mails, this brightens up my days. so, thank you so much!! Well, we spent all three days in a hotel, visiting casino's, Lakes, and just sight seeing in the same city I live in, LOL! and in the evening, my Daniel would meet us, and he stayed with us at the hotel, so he was apart of our chats, and cries. I had a wonderful time, a time to just escape from my depression, and feel the warmth and love from my family. but, now I am back here in my room, and holding to all the advice that my parent's gave me, and keeping strong. Thank you for taking the time to listen to me, and I apologize if this has been out of place, or off topic, but I just wanted to share. Blessings, and hugs Syl Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~-~--~~~---~--~~ 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: Holiday Popcorn
Delma Thank you for all these great recepies, I especially like this one, I made it every year! hugs Syl Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. - Original Message - From: delma bliss [EMAIL PROTECTED] To: recipesAndMore@googlegroups.com; OurKitchenTable2 [EMAIL PROTECTED]; Peeps-Cooks [EMAIL PROTECTED]; [EMAIL PROTECTED] Sent: Wednesday, September 12, 2007 8:44 PM Subject: [RecipesAndMore] Holiday Popcorn From ABC 3340 December 6 2004 Holiday Popcorn Prep Time: 10 min Total Time: 35 min Ingredients: 1/2 tsp. salt, divided 12 cups warm air-popped popcorn 4 squares BAKER'S Semi-Sweet Baking Chocolate 1/2 cup (1 stick) butter or margarine 40 JET-PUFFED Marshmallows Preparation: Preheat oven to 275°F. Sprinkle 1/4 tsp. of the salt over popcorn in large bowl; toss to coat. Set aside. Melt chocolate and butter in large saucepan on low heat, stirring frequently. Add marshmallows; cook until completely melted, stirring frequently. Remove from heat; stir in remaining 1/4 tsp. salt. Pour over popcorn; toss to coat. Spread onto greased baking sheet. Bake 20 to 25 minutes or until crisp, stirring after 15 minutes. Cool on wax paper. Nutrition (per serving) Calories 140 Total fat 7 g Saturated fat 3.5 g Cholesterol 10 mg Sodium 110 mg Carbohydrate 19 g Dietary fiber 1 g Sugars 11 g Protein 1 g Vitamin A 4 %DV Vitamin C 0 %DV Calcium 0 %DV Iron 2 %DV --~--~-~--~~~---~--~~ 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] COLD BEAN TRIO SALAD
COLD BEAN TRIO SALAD INGREDIENTS: 2/3 cup cider vinegar 1/4 cup salad oil 1 tablespoon dark brown sugar 1/2 teaspoon salt 1/4 teaspoon black pepper 1 15-ounce can garbanzo beans, rinsed and drained 1 15-ounce can small white beans, rinsed and drained 1 10-ounce package frozen lima beans, thawed 2 medium carrots, thinly bias-sliced (1 cup) 2 small fresh jalapeno peppers, seeded and finely chopped 1/3 cup snipped fresh cilantro Directions: For dressing, in a small bowl whisk together the vinegar, oil, sugar, salt, and pepper; set aside. In a large self- sealing plastic bag set in a deep bowl combine garbanzo beans, white beans, lima beans, carrots, peppers, and cilantro. Pour dressing over bean mixture. Close bag. Marinate in he refrigerator for 2 to 24 hours, turning bag occasionally. Transfer to a bowl to serve Yield: 6-8 Servings Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~-~--~~~---~--~~ 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] Louisiana Hickory-Smoked Andouille
Louisiana Hickory-Smoked Andouille 1 (2 3/4-pound) pork shoulder, butt portion (do not trim fat), cut into large chunks 4 teaspoons granulated sugar 1 tablespoon coarse kosher salt 2 tablespoons coarsely ground black pepper 3/4 teaspoon cayenne pepper 3/4 teaspoon crushed red pepper flakes 3/4 teaspoon dried thyme 1 tablespoon hot paprika 3/4 cup hickory chips Put pork through a meat grinder, using disc with the largest holes. Add sugar, salt, peppers, thyme and paprika. Mix thoroughly. Cover and refrigerate for at least 1 hour. Lay a 20 x 10-inch single thickness of cheesecloth on a countertop. Paint a 4-inch wide strip along the long side of the cheesecloth with vegetable oil. Arrange 1 cup of the pork into a long thin strip along the inner border of the oil. Fold oiled cheesecloth over the pork and roll the strip back and forth to form an even sausage about 12 inches long. Roll the sausage up in the cheesecloth and tie each end in a knot or secure with string. Repeat with four more pieces of cheesecloth and remaining meat until you have 5 sausages. Soak hickory chips in water for 30 minutes. Put a rectangular metal pan in the center of the bottom rack of a kettle grill and mound 15 charcoal briquettes on each side. Open the bottom vents on the grill. Light the charcoal and allow the fire to burn until the briquettes are ashen and glowing. Drain hickory chips and distribute them over the charcoal. Place sausages on the grilling rack so that they are over the pan. Cover the grill, open the cover vents, and smoke the sausages for about 1 hour and 10 minutes, until they reach an internal temperature of 160 degrees F. Move the sausages to the edges of the grill, directly over the charcoal. Cook for 3 minutes, flip the sausages over, and cook for 3 minutes more on the other side. Remove the sausages from the grill. When they have cooled enough to handle, peel off the cheesecloth. When cooked, this sausage can be kept in the refrigerator for 5 days and in the freezer for up to 6 months. ANDOUILLE SAUSAGE 1 Boneless Pork Butt cut into 1 Pieces 1-1/2 Tsp. Chili Powder 1/2 Cup Paprika 1/4 Cup Black Pepper 1-1/2 Tsp. File Powder 1 Tsp. Cumin 3 Tbs. Cayenne Pepper 3 Tbs. Onion Powder 6 Tbs. Garlic Powder 7 Tbs. Salt 2-1/2 Tbs. Dried Oregano 2-1/2 Tbs. Dried Thyme 1/4 Cup Chopped Garlic Combine all the spices and toss with the pork to coat. Cover and refrigerate overnight. Prepare your smoker and use mesquite wood or chips. Remove the meat and process in food processor until lightly ground. Form into patties or logs and smoke for 25 to 30 minutes. Remove from smoker and let cool. Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Crockpot Cajun Pecans
Crockpot Cajun Pecans 1 pound pecan halves 4 Tbs butter -- melted 1 Tbs chili powder 1 tsp salt 1 tsp dried basil 1 tsp dried oregano 1 tsp dried thyme 1/2 tsp onion powder 1/4 tsp garlic powder 1/4 tsp cayenne pepper Combine all ingredients in crock pot. Cover and cook on high for 15 minutes. Turn on low, uncovered, stirring occasionally for 2 hours. Transfer nuts to a baking sheet and cool completely. Comments: Pack nuts into glass jars and decorate with bows for holiday gifts. Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~-~--~~~---~--~~ 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] California Walnut Camembert
California Walnut Camembert 4-ounces Camembert cheese, softened 4-ounces cream cheese, softened 1 cup California Walnut pieces, divided use 1 tablespoon butter Paprika Chop cheeses into small pieces. In small bowl, mash together with a fork or spoon until combined. Finely chop half of the walnuts; stir into cheese mixture. Shape into a round and chill several hours or overnight. Before serving: in small skillet over medium heat, melt butter; add remaining walnuts. Cook, stirring until golden brown; drain on paper toweling. Press walnuts around sides and top of cheese round. Dust with paprika. Makes 4 to 6 servings. Source: California Walnuts. Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~-~--~~~---~--~~ 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: You Are ...
hmm, true, thank you Sherri Syl Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. - Original Message - From: Sherri Crum [EMAIL PROTECTED] To: RecipesAndMore@googlegroups.com Sent: Wednesday, September 12, 2007 5:36 AM Subject: [RecipesAndMore] You Are ... You are strong when you take your grief and teach it to smile. You are brave when you overcome your fear and help others to do the same. You are happy when you see a flower and give it your blessing. You are loving when your own pain does not blind you to the pain of others. You are wise when you know the limits of your wisdom. You are true when you admit there are times you fool yourself. You are alive when tomorrow's hope means more to you than yesterday's mistake. You are growing when you know what you are but not what you will become. You are free when you are in control of yourself and do not wish to control others. You are honorable when you find your honor is to honor others. You are generous when you can take as sweetly as you can give. You are humble when you do not know how humble you are. You are thoughtful when you see me just as I am and treat me just as you are. You are merciful when you forgive in others the faults you condemn in yourself. You are beautiful when you don't need a mirror to tell you. You are rich when you never need more than what you have. You are you when you are at peace with who you are not. What we see depends mainly on what we look for. John Lubbock Blessings, Sherri --~--~-~--~~~---~--~~ 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: A great Recipe
yes, I enjoy sharing, especially to our friends. Syl Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. - Original Message - From: Sherri Crum [EMAIL PROTECTED] To: RecipesAndMore@googlegroups.com Sent: Wednesday, September 12, 2007 5:31 AM Subject: [RecipesAndMore] Re: A great Recipe Syl, A great recipe, indeed. Thanks for all the great recipes, etc. you share with the group. Blessings, Sherri On 9/12/07, Sugarsyl [EMAIL PROTECTED] wrote: A great Recipe Fold two hands together, And express a dash of sorrow. Marinate it overnight, And work on it tomorrow. Chop one grudge in tiny pieces, Add several cups of love. Dredge with a large sized smile, Mix with the ingredients above. Dissolve the hate within you, By doing a good deed. Cut in and help your friend, If he/she should be in need. Stir in laughter, love and kindness, From the heart it has to come. Toss with genuine forgiveness, And give your friends some. The amount of people served, Will depend on you. It can serve the whole wide world. If you really want it to!! Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~-~--~~~---~--~~ 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] You took my space
You took my space One day, a man went to visit a church; He got there early, parked his car and got out. Another car pulled up near the driver got out and said, ?oI always park there! You took my place! The visitor went inside for Sunday school, found an empty seat and sat down. A young lady from the church approached him and stated, That's my seat! You took my place! The visitor was somewhat distressed by this rude welcome, but said nothing. After Sunday school, the visitor went into the sanctuary and sat down. Another member walked up to him and said, that's where I always sit! You took my place! The visitor was even more troubled by this treatment, but still He said nothing. Later as the congregation was praying for Christ to dwell among them, the visitor stood up, and his appearance began to change. Horrible scars became visible on his hands and on his sandaled feet. Someone from the congregation noticed him and called out, What happened to you? The visitor replied, as his hat became a crown of thorns, and a tear fell from his eye, I took your place. Author Unknown Good Morning I mean: G - od O - ffers us His O - utstanding D - evotion to M - ake us O - bedient R - eady for a N - ew day with Him. I - nspire others please, and N - ever forget God loves you ! Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~-~--~~~---~--~~ 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] LOW-FAT BUFFALO WINGS
LOW-FAT BUFFALO WINGS Yield: 4 servings; 2 ounces each Source: The Diabetes Food and Nutrition Bible Info: http://diabeticgourmet.com/book_archive/details/11.shtml INGREDIENTS - 1-1/2 tablespoons hot sauce - Pinch cayenne - 1/4 teaspoon paprika - 1/2 pound chicken tenders Dressing: - 1/2 cup reduced-fat blue cheese dressing - 1/4 cup low-fat mayonnaise - 3 tablespoons crumbled blue cheese - Celery Sticks DIRECTIONS Preheat the oven to 375 degrees F. In a shallow bowl, combine the hot sauce, cayenne, and paprika. Roll the chicken tenders in the mixture. Place the chicken tenders on a small nonstick baking sheet. Bake, uncovered, for 15 minutes until chicken is tender. Combine the dressing ingredients. Serve the dressing with the chicken and celery sticks. Nutritional Information Per Serving (2 ounces chicken): Calories: 192, Fat: 12 g, Cholesterol: 42 mg, Sodium: 572 mg, Carbohydrate: 7 g, Dietary Fiber: 0 g, Sugars: 4 g, Protein: 14 g Diabetic Exchanges: 1/2 Carbohydrate, 2 Medium-fat Meat Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Good Stuffed Mushrooms
Good Stuffed Mushrooms Ingredients: 3 dozen large white button mushrooms 3/4 cup Italian seasoned breadcrumbs 4 strips bacon, cooked and chopped into small bits 1 tbsp minced garlic 3 tbsp olive oil 6 tbsp butter salt, pepper, and paprika Preheat oven to 350 degrees. Wash the mushrooms in cold water, and dry with a paper towel. Pull the stems out of the mushroom caps by wiggling them back and forth until they separate. Set the caps on a greased baking sheet, top sides down. Finely chop the mushroom stems. In a skillet, heat the olive oil and 3 tbsp of the butter over medium-high heat. When hot, add the chopped mushroom stems and cook for 2-3 minutes. When the mushrooms begin to exude water, add the breadcrumbs and garlic and stir thoroughly. If the mixture appears dry, add a bit more butter. Cook, stirring, for 2-3 more minutes, or until the garlic no longer smells raw. Add the bacon; season with salt and pepper to taste. Spoon the stuffing mixture into the mushroom caps, packing it tightly and mounding it slightly over the top of the caps. Dab the top of each stuffed mushroom cap with a bit of the remaining butter, and sprinkle with paprika. Place the mushroom caps in the oven for 10-15 minutes or until the mushroom caps begin to soften. When finished, serve immediately or store covered in the refrigerator until service. The mushrooms can be reheated in a 350 degree oven for 8-10 minutes, or until warmed through. Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Classic Strawberry Shortcakes
Classic Strawberry Shortcakes Shortcakes are the sweet sister to biscuits, and they make an awesome dessert when topped and filled with strawberries and whipped cream. Makes:6 servings 2 1/3 cups Original Bisquick(r) mix 1/2 cup milk 3 tablespoons sugar 3 tablespoons butter or margarine, melted Sweetened sliced strawberries Whipped topping or whipped cream 1.Heat oven to 425°F. 2.Stir Bisquick mix, milk, sugar and butter until soft dough forms. Drop by 6 spoonfuls onto ungreased cookie sheet. 3.Bake 10 to 12 minutes or until golden brown. Split warm shortcakes; fill and top with strawberries and whipped topping. (Sweeten strawberries before making shortcakes so sugar has time to dissolve; for each quart of sliced strawberries, stir in 1/2 cup sugar.) High Altitude (3500-6500 ft): Heat oven to 450°F. Decrease sugar to 1 tablespoon. Enjoy a summer treat in the middle of winter by either splurging on fresh strawberries or using frozen. If the bottoms of the shortcakes stick slightly to the cookie sheet, use a metal spatula to easily lift them off. Variation Get creative with your fruit filling. Why not Raspberry Shortcakes? Or Blueberry-Peach? for a picture of this dessert go to http://www.bettycrocker.com/Recipes/Recipe.aspx?recipeId=35769 Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~-~--~~~---~--~~ 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] MARINATED COLESLAW
MARINATED COLESLAW 1/2 head cabbage, thinly shredded 1/4 c. cider or white vinegar (each vinegar makes a different flavor) 1 tbsp. vegetable oil 1 tsp. salt 2 tbsp. minced dry onions Dash of pepper 1/2 c. water Mix all the ingredients in a tight fitting plastic container. Place in refrigerator. Shake or stir 2-3 times in 24 hours. Let it marinade for 24 hours before serving. It will last up to a week if kept in refrigerator, tightly sealed and the liquid drained. This is approximately 4 servings, 50 calories a serving. We have been using this marinated coleslaw recipe for 14 years and we seem to enjoy it more every year. This recipe is from Cooks.com Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~-~--~~~---~--~~ 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] Banana Cream Pie
Banana Cream Pie Recipe makes 4 big portions Ingredients: 1 package Jell-O Vanilla Pudding Instant Mix 3 cups cold milk 2 ripe bananas 1 1/2 cups graham cracker crumbs (Honey Maid is a retail brand) 1/2 cup melted butter 1/4 cup white sugar Whipped Cream Hersey's Chocolate Syrup Pot Pie Pans - aluminum, 4 3/8 x 1 3/8 Directions: Preheat oven to 350°F. Measure graham cracker crumbs and place in mixing bowl. Add sugar to crumbs and mix to incorporate. Melt butter and slowly add to crumb and sugar mixture stirring until butter is evenly distributed, really mix well. Place 1/4 cup of crumbs in each pot pie tin, push crumbs up sides of tin until evenly coated. Add an additional 2 tbls of crumb mixture to fill in bottom of tin and gently press down to finish coating pie shells. Place pie shells on a cookie sheet and bake for 5 minutes to set crust. Remove from oven and allow to cool to room temperature. Follow directions to make vanilla pudding and place in refrigerator to thoroughly cool. Slice both bananas into thin rings. Place 4 rings of banana in the bottom of each pie shell. Top with 1/2 cup of vanilla pudding. Repeat banana layer. Repeat with pudding until full. Refrigerate. Top with whipped cream when ready to serve and drizzle with chocolate syrup. Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~-~--~~~---~--~~ 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] PORK LOIN STUFFED WITH ITALIAN SAUSAGE
PORK LOIN STUFFED WITH ITALIAN SAUSAGE Serves: 6 1 (4 lb.) - pork loin with out bone, partly frozen Cajun seasoning or favorite rub, to taste 2 Italian Sausages, partly frozen 1 tablespoon - liquid smoke, optional Wash loin pat dry. With a long knife cut a cross through meat , end to end, (frozen easy to cut). Screw in the Italian Sausage. Cover with Cajun seasoning/rub. Smoke over hickory wood (or wood of choice) for 2 to 21/2 (be careful can dry out meat). Enjoy Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~-~--~~~---~--~~ 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] SALMON AND CILANTRO POTATO SALAD
SALMON AND CILANTRO POTATO SALAD Serves: 10 1 (14 3/4 oz.) can Alaska salmon, drained and flaked 1/4 cup - fresh cilantro, chopped 1 teaspoon - garlic, minced 1 1/2 cup - mayonnaise 1/3 cup - red onion, diced 1/3 cup - celery, diced 2 1/2 pounds red potatoes, cooked and quartered with skin left on Salt and pepper to taste Place mayonnaise, cilantro, garlic onion and celery in a large mixing bowl; combine well. Add salmon and potatoes, gently mix all ingredient together to coat. Taste, adding salt and pepper as needed. Chill for 1 to 3 hours for best results. Garnish with fresh cilantro and serve. Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~-~--~~~---~--~~ 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 COVERED OREO COOKIE CAKE
CHOCOLATE COVERED OREO COOKIE CAKE Serves: 16 1 package - devils food cake mix 4 semisweet chocolate squares 1/4 cup - butter, cut up 1 (8-ounce) package - cream cheese, softened 1/2 cup - sugar 2 cups - whipped topping, thawed 18 chocolate sandwich cookies, coarsely crushed Preheat oven to 350 degrees. Prepare and bake cake mix as directed on package in 2 9-inch round cake pans. Cool in pan 5 minutes. Invert onto wire rack; remove pans. Cool completely. TO MAKE GLAZE: Melt chocolate in small microwaveable bowl on HIGH 1 to 2 minutes, or until chocolate is melted, stirring after 30 seconds. Blend in butter. Set aside to slightly thicken, about 5 minutes. TO MAKE FILLING: Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping and crushed cookies. Place 1 of the cake layers on serving plate, top-side down. Spread top of cake layer evenly with cream cheese mixture. Place remaining cake layer on top, top-side up. Spoon glaze to cover TOP OF CAKE ONLY. Enjoy Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~-~--~~~---~--~~ 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 PARMESAN
CHICKEN PARMESAN Yield: 8 servings Forbidden Foods Diabetic Cooking INGREDIENTS: - 1 (26 ounce) jar seasoned tomato sauce - 20 ounces skinless, boneless chicken breasts - 1/2 cup shredded part-skim mozzarella cheese - 1/2 cup grated Parmesan cheese DIRECTIONS: Preheat the oven to 350°F. In a 9x13-inch baking pan or large casserole dish, spread half of the tomato sauce. Place the chicken on the sauce, then pour the rest of the sauce over the chicken. Sprinkle the mozzarella cheese on the chicken, then sprinkle on the Parmesan cheese. Cover and bake until bubbly and cheese is lightly browned, 30 minutes. Nutritional Information Per Serving (1/8 of recipe): Calories: 153, Fat: 5 g, Cholesterol: 51 mg, Sodium: 762 mg, Carbohydrate: 7 g, Dietary Fiber: 1 g, Sugars: 5 g, Protein: 22 g Diabetic Exchanges: 3 Very Lean Meat, 1 Vegetable, 1/2 Fat Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~-~--~~~---~--~~ 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] Southern Cornbread
Southern Cornbread Prep Time: 10 Minutes - Servings: 12 - Difficulty Level: 1 Ingredients: 1 cup yellow cornmeal 3/4 teaspoon salt substitute 1 cup flour 1 medium egg, slightly beaten 4 teaspoons baking powder 1 cup skim milk Directions: Sift dry ingredients together. Add egg and milk, mix well. Pour into 12x8-inch pan which has been sprayed with a non-stick vegetable spray. Bake at 425°F for 25 minutes. Cut into 12 squares. Calories: 81 Sodium: 142 mg Fat: 1 g Carbohydrates: 15 g Exchanges: 1 Bread Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~-~--~~~---~--~~ 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] Baked Cajun Chicken
Baked Cajun Chicken Prep Time: 10 Minutes - Servings: 4 - Difficulty Level: 2 Ingredients: 1-1/2 to 2 pounds split chicken breasts 1/2 dried thyme, crushed Nonstick spray coating 1/4 teaspoon garlic salt 2 tablespoons nonfat milk 1/8 teaspoon ground white pepper 2 tablespoons onion powder 1/8 teaspoon crushed red pepper 1/8 teaspoon ground black pepper Directions: Rinse chicken, pat dry. Cut off skin and discard. Spray a 13 x 9 x 2 inch baking dish with nonstick cooking spray. Arrange the chicken in the dish; meat side up. Brush lightly with milk. In small bowl mix onion powder, thyme, garlic salt, white pepper, red pepper, and black pepper. Sprinkle over chicken. Bake in a 375*F oven for 45 minutes, or until the chicken is cooked through. Calories: 166 Protein: 25 g Fat: 6 g Carbohydrates: 0 g Exchanges: 3 Lean Meat Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~-~--~~~---~--~~ 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] ALMOND SANDWICHES WITH STRAWBERRY CREAM
ALMOND SANDWICHES WITH STRAWBERRY CREAM (Martha Stewart July 11, 2002) 1/4 cup blanched whole almonds 1/2 cup granulated sugar 1 3/4 cups all purpose flour 1/2 tsp. coarse salt 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus 2 T. melted 1 large egg 2 T. freshly squeezed lemon juice 1/2 tsp. pure vanilla extract 1 1/2 T. strawberry jam 1 1/2 cups confectioners' sugar 2 T. heavy cream Preheat oven to 350°. Line two baking sheets with Silpats; set aside. Place almonds and 2 tablespoons granulated sugar in the bowl of a food processor, and process until very fine; set aside. Sift flour and salt together into a small bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and remaining 6 tablespoons granulated sugar until light and fluffy, about 2 minutes. Add egg, lemon juice, and vanilla extract, and beat on medium speed until combined. Add reserved almond and flour mixtures, and beat until combined. Place dough in a pastry bag fitted with a star tip with a 1/2 inch opening. Pipe out the cookies onto prepared baking sheets; with wet fingertips, shape top of each cookie into a point. Bake, rotating baking sheets halfway through cooking, until light golden brown, about 15 minutes. Remove baking sheets from oven, and transfer cookies to a wire rack to cool. While cookies are cooling, make frosting: In a small saucepan set over medium heat, cook strawberry jam, stirring, until completely melted, about 2 minutes. Pour into a small bowl. Add melted butter, confectioners' sugar, and heavy cream, and stir until combined and smooth. When cookies are completely cooled, join pairs of cookies together: Spread or pipe 1/3 to 1/2 teaspoon frosting on the bottom of one, and press the bottom of a second against it; place on wire rack until frosting has completely set. The unfrosted cookies will keep up to 2 weeks in an airtight container. Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~-~--~~~---~--~~ 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-Lemonade Shrimp
Coconut-Lemonade Shrimp Makes 4 servings 1 cup Minute Maid(r) Lemonade 1/2 teaspoon coriander, ground 8 each (about 1/2 pound) shrimp, size 16-20 count, cleaned and de-veined 3/4 teaspoon salt 1/4 teaspoon black pepper, freshly ground 2 tablespoons all-purpose flour 1 each egg white, large, lightly beaten 1/3 cup coconut, sweetened, flaked 4 1/2 tablespoons olive oil 1 tablespoon thinly sliced shallot 1/2 teaspoon parsley, chopped 16 Romaine heart inner leaves, trimmed (about 5 ounces) 1 lemon, medium, skin and pit removed, cut to 1/8 slices 1 star fruit, medium, cut to 1/8 slices (optional) Method: 1. Combine 1/2 cup lemonade and 1/4 teaspoon coriander for marinade. Add shrimp and marinate for a minimum of 30 minutes. 2. Prepare vinaigrette by placing 1/2 cup lemonade, shallot, and remaining coriander in a saucepan over medium-high heat. Reduce to 1/4 cup, about 15 minutes. Cool. Whisk 1 1/2 tablespoons of olive oil into the lemonade reduction and season with salt. Chill. 3. Remove shrimp from marinade and drain. Discard marinade. Season shrimp with salt and black pepper. Dredge in flour and shake off excess. Dip in egg white and drain excess. Press shrimp into coconut to coat on all sides. 4. Heat remaining olive oil in a non-stick skillet over medium heat. Add shrimp and sauté on first side until golden brown, about 3-5 minutes. Carefully turn shrimp over and sauté until shrimp are cooked through, about 3-5 minutes. Hold warm. 5. Add parsley to vinaigrette and whisk to blend. Place a small bed of four romaine leaves on each serving plate. Top with lemon slices and star fruit, if using. Drizzle with vinaigrette. Add shrimp and serve. http://www.thecoca-colacompany.com/heritage/recipes.html Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~-~--~~~---~--~~ 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] Homemade Ginger Beer
Homemade Ginger Beer There's a great site about making homemade ginger beer at: http://www.summrfld.demon.co.uk/ging3.htm Al's Ginger Beer Recipe Yield: 14 x 10 oz bottles 1 Ginger root 1 Lemon, grated rind only 2 oz Cream of tartar 1 1/2 lb Sugar 1 gallon Water; boiling 1 Envelope yeast Grate and thoroughly mash the ginger root in a bowl. Place in a large pot and add all ingredients except the yeast. Stir until sugar and cream of tartar is dissolved. Allow mixture to cool, then add yeast which has been started ( dissolved) in a little lukewarm water. Cover tightly for 6 hours, then filter first through a tea strainer or similar, then through cloth. Bottle and cap tightly, sealed. Place in dark, cool (60 degree) place for two weeks. Chill fully before opening to drink. Lemon-based Ginger beer Recipe is for 1.5 L plastic bottle 2 T. warm water 1/2 tsp. sugar 1/4 tsp. dried yeast granules 1 cup sugar juice of 2 lemons rind of 2 lemons 1 tsp. to 1 T. dried ginger Put first measure of sugar in warm water to dissolve, add yeast and stir. Place in warm place to start working. Finely grate or slice rind from 2 lemons and place in a heatproof container with the 1 cup of sugar and the dried ginger. Pour over 1 cup of boiling water and leave to steep for 10 minutes. Strain into 1.5 L plastic bottle in which the ginger beer will be made. Top up bottle with cool water to near top so that final temp is approx. body temp. Add yeast to bottle as soon as it shows signs of working, ie. it foams. Cap bottle tightly. Mix thoroughly and put in a warm place. Leave until bottle becomes undentable. Depending on the yeast this can take anything from 12 hours to 3 days, but best to check regularly, as I guess there is a risk of explosion with this! Refrigerate until thoroughly chilled and OPEN WITH GREAT CARE! This recipe came from the ChCh Press a couple of years back and makes excellent ginger beer. You can also add more sugar afterwards if you like it sweeter. Starting a plant 1.take 1/2 oz fresh bakers yeast mixed with 1 pint of warm water in a covered jug. 2.Every day feed the above mixture with 1 teaspoon sugar and 1 teaspoon ground ginger and stir. 3.After one week, leave to stand for 24 hours and strain off the clear liquor. 4.Make a sugar solution of 1 lb sugar to 4 pints water, add the liquor to this and bottle in strong plastic bottles and store. 5.Divide the original plant into two and add one pint water and feed daily as before. The plant must be split each week or it will die. 6.Leave the bottled ginger beer for one week (if you can) before consumption. Comments The above made strong, but very nice ginger beer. Impatience lead us making the beer and drinking it well before the week was up (we waited 4 days for the plant to grow and 2 days before drinking!) http://www.hungrybrowser.com/phaedrus/m063001.htm Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~-~--~~~---~--~~ 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] BRUSSELS SPROUTS AND GNOCCI SALAD
BRUSSELS SPROUTS AND GNOCCI SALAD Yield: 8 servings 1,001 Delicious Recipes For People with Diabetes INGREDIENTS: - 2 cups (8 ounces) gnocchi (Potato Pasta), cooked, room temperature - 8 ounces Brussels sprouts, cut into halves, steamed, cooled - 1 cup seeded, chopped tomato - 1 medium purple, or green, bell pepper, sliced - 1/4 cup thinly sliced red onion - Sun-Dried Tomato and Goat Cheese Dressing (recipe follows) - 2 tablespoons grated Romano cheese DIRECTIONS: Combine gnocchi and vegetables in salad bowl. Pour Sun-Dried Tomato and Goat Cheese Dressing over salad and toss; sprinkle with grated cheese. SUN-DRIED TOMATO AND GOAT CHEESE DRESSING Yield: Makes about 1/2 cup INGREDIENTS: - 3 sun-dried tomatoes (not in oil) - 2 tablespoons olive oil - 2 tablespoons white wine vinegar - 2 tablespoons lemon juice - 1 tablespoon goat cheese or reduced-fat cream cheese, room temperature - 2 cloves garlic, minced - 1/2 teaspoon dried marjoram, leaves - 1/8 teaspoon dried thyme leaves - 1/4 teaspoon salt - 1/8 teaspoon pepper DIRECTIONS: Place sun-dried tomatoes in small bowl; pour hot water over to cover. Let tomatoes stand until softened, about 15 minutes; drain and finely chop. Mix tomatoes, oil, and remaining ingredients; refrigerate until serving time. Mix again before using. Nutritional Information Per Serving (1/8 of recipe): Calories: 172, Fat: 5.4 g, Cholesterol: 3.5 mg, Sodium: 179 mg, Protein: 6.3 g, Carbohydrate: 26.3 g Diabetic Exchanges: 1 Vegetable, 1-1/2 Bread, 1 Fat Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~-~--~~~---~--~~ 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] Marinated Artichokes and Shrimp in a Citrus Vinaigrette
Marinated Artichokes and Shrimp in a Citrus Vinaigrette Prep Time: 10 Minutes - Servings: 6 - Difficulty Level: 2 Ingredients Vinaigrette: 1 large seedless orange, peeled and sectioned 3 tablespoons red wine vinegar 3 tablespoons fat free mayonnaise 1 teaspoon fresh thyme or 1/4 teaspoon dried thyme leaves 2 teaspoons extra-virgin olive oil Salad: 1 package (9 ounces) frozen artichoke hearts, thawed 12 raw shrimp (12 ounces) 1 cup orange juice Directions: To prepare vinaigrette, place all vinaigrette ingredients except oil in blender or food processor; process until smooth. Pour mixture into medium non-metal bowl and whisk in oil until well blended. Fold artichoke hearts into vinaigrette. Cover and refrigerate several hours or overnight. Peel shrimp, leaving tails attached. Devein and butterfly shrimp. Bring orange juice to a boil in medium saucepan. Add shrimp and cook about 2 minutes or just until they turn pink and opaque. To serve, place about 3 artichoke hearts on each of 6 plates. Top each serving with 2 shrimp. Drizzle vinaigrette over tops. Garnish with fresh Italian parsley, if desired. Calories: 135 Protein: 12 g Sodium: 236 mg Fat: 2 g Carbohydrates: 19 g Exchanges: 1 Lean Meat; 1 Fruit; 1 Vegetable Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~-~--~~~---~--~~ 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] GOLDEN LAYER CAKE
GOLDEN LAYER CAKE 1 (20 oz.) Dole crushed pineapple in own juice 1 (8 oz.) container Cool Whip 1 (4 serving size) pkg. instant vanilla pudding 1 frozen pound cake (16 oz. size), thawed 1/3 c. almond flavored liqueur* *(Or 1/3 cup pineapple juice and 1/2 teaspoon almond extract). Preparation time is 15 minutes. 1. Combine undrained pineapple, whipped topping and, pudding mix. Let stand for 5 minutes. 2. Cut cake lengthwise in thirds. (Drizzle with pineapple juice and almond extract or liqueur.) 3. Spread 1/3 of the pudding and Cool Whip mixture over the bottom layer of the cake. Top with second layer. Repeat layering, ending with pudding mixture. Chill for 30 minutes. 4. Garnish with toasted almonds and pineapple slices, if desired. Serves 12. ~~~ Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Fruit Of The Spirit Soup
Fruit Of The Spirit Soup l (Galatians 5:22,23) Pearl Barley - Love Split Peas - Joy Black Beans - Peace Red Beans - Patience Pinto Beans - Kindness Navy Beans - Goodness Lentils - Gentleness Black-Eye-Peas - Self-Control Gabanzo's - Holy Spirit Smoked sausage or diced ham Directions: Rinse beans, Put in Crockpot cover with water. About 3/4 full of liquid beans total, - Add meat, turn on low, cook 8 to 10 hours. (10 to 12 hrs if using Gabanzo's beans) I use liquid smoke, onions. I also serve it with fresh bread. NOTE: I buy 1 pound of each of these beans, open them and put into a large container, then I mix the completely so there always ready when I am, I measure out 2 cups and that's enough to feed 4 to 6 folks. 2nd NOTE: This also makes a lovely gift for someone who might be moving or down in the dumps, if you layer each kind of bean in a jar, then attach this recipe, they'll always know how much you love them.. (smile) Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~-~--~~~---~--~~ 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] BANANA-BERRY-RICE PUDDING
BANANA-BERRY-RICE PUDDING Yield: 6 dessert servings Light and Easy Diabetes Cuisine by Betty Marks INGREDIENTS: - 1 cup cooked brown rice - 1/2 cup mashed banana - 1/2 cup nonfat-dry milk powder - 3/4 cup water - 1 teaspoon maple extract - 1 teaspoon ground cinnamon - 1 teaspoon toasted sesame seeds - 1/4 cup frozen orange juice concentrate - 2 tablespoons fresh blueberries, or 1 tablespoon raisins - 2 egg whites, beaten stiff - 1 tablespoon sunflower seeds DIRECTIONS: Preheat oven to 350*F. Mix together all ingredients except egg whites and sunflower seeds. Fold egg whites into rice mixture and pour into 4-inch by 8-inch baking pan. Top with sprinkling of sunflower seeds. Bake for 1 hour or until pudding is set. Nutritional Information Per Serving (1/6 of recipe): Calories: 114, Cholesterol: 1 mg, Carbohydrate: 21 g, Protein: 5 g, Sodium: 53 mg, Fat: 1.4 g Diabetic Exchanges: 1 Starch/Bread, 1/2 Fruit Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~-~--~~~---~--~~ 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] Milk Chocolate Crunch
Milk Chocolate Crunch Prep Time: 20 Minutes - Servings: 54 (1-inch) squares - Difficulty Level: 2 Ingredients: 2 milk chocolate bars (7 ounces each), chopped 1-1/2 cups crisp rice cereal 1 cup dark raisins Directions: Line bottom of an 8x8x2 inch pan with aluminum foil; smooth out wrinkles. Place chocolate in a microwave-safe bowl. Microwave at 100% power, checking every 30 seconds, until melted. Stir chocolate until smooth. Stir cereal and raisins into chocolate until well combined. Spread mixture evenly in prepared pan. Refrigerate about 2 hours or until mixture is firm. Invert pan onto a work surface; remove pan and peel off aluminum foil. Cut into squares and serve. Squares can be stored in an airtight container in refrigerator up to 2 weeks. Calories: 52 Protein: 1 g Fat: 2 g Carbohydrates: 7 g Exchanges: 1/2 Starch/Bread Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~-~--~~~---~--~~ 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] Cognac-Laced Truffles
Cognac-Laced Truffles Prep Time: 30 Minutes - Servings: 3-1/2 dozen truffles Difficulty Level: 2 Ingredients: 1/4 cup cognac 1/2 heavy cream 11 squares (1 ounce each) semisweet chocolate, chopped 3 squares (1 ounce each) white baking chocolate, chopped 1 square (1 ounce) unsweetened chocolate, chopped 3/4 cup confectioners' sugar Coating: 2 tablespoons unsweetened cocoa powder 2 tablespoons confectioners' sugar Directions: Line 2 baking sheets with waxed paper. Heat cognac in a small saucepan just to simmering. Remove from heat. Add cream. Bring to simmering. Place all the chocolate and 3/4 cup confectioners' sugar in a food processor and whirl 1 to 2 minutes or until finely chopped. With machine running, add cream mixture in a steady stream. Process until smooth. Scrape into a medium-size bowl. Refrigerate just until thick enough to hold shape, about 1 hour. Drop by rounded teaspoonfuls onto prepared baking sheets. With your hands, quickly shape into balls. (Refrigerate to firm while working if necessary.) Place in freezer 30 minutes. Prepare coating: Sift cocoa powder and confectioners' sugar into a small bowl. Add truffles, 3 at a time; toss to coat. Refrigerate in airtight containers up to 1 month. Serve at room temperature. Calories: 76 Protein: 1 g Fat: 5 g Carbohydrates: 8 g Exchanges: 1/2 Starch/Bread, 1 Fat Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~-~--~~~---~--~~ 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] CINDERELLA CAKE
CINDERELLA CAKE FROM RACHEL'S KITCHEN 2 Cups Sugar 4 Eggs 1 Cup Salad Oil 2 Cups Flour 2 Teaspoons Soda 2 Teaspoons Cinnamon 1/2 Teaspoon Salt 2 Cups Canned Pumpkin COACHMAN'S ICING: 1 3-Oz Pkg Cream Cheese 1/2 Stick Margarine 1/2 of a (1 lb.) Box of Powdered Sugar 1 Teaspoon Vanilla Beat sugar and eggs until light and well blended. Add oil, continuing to beat. Combine dry ingredients and blend into egg mixture. Add pumpkin and mix well. Pour into a well-greased 9-inch tube pan. Bake at 350 degrees F. for 55 minutes or until cake is done. Let cake stand in pan for 10 minutes, then turn out on a rack to cool. Frost with Coachman's Icing: Combine cream cheese, margarine, powdered sugar and vanilla. Beat until very smooth. Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~-~--~~~---~--~~ 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] Butterscotch Christmas Rolls
Butterscotch Christmas Rolls Place the following ingredients into a medium pan: 1 stick butter 1 c. brown sugar Bring above ingredients to a boil, then cook for 1 minute Place 1 c. pecans in bottom of greased bundt pan Place Rhoads (or any brand) frozen rolls (use all 2 dozen in pkg) in bundt pan on top of pecans Sprinkle 1 pkg butterscotch pudding (NOT instant, has to be the kind you cook) over the frozen rolls Pour butter brown sugar mixture over the top of everything. Cover with a tea towel and place in cold oven to rise overnight. Next morning remove towel, leave pan in over, turn oven on to 350 degrees and cook for 20 minutes. Place heatproof plate on top of pan and invert. Serve warm. For something different, substitute sliced almonds for the pecans and vanilla pudding for the butterscotch. Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~-~--~~~---~--~~ 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] FOIL-ROASTED HERB POTATOES
FOIL-ROASTED HERB POTATOES Yield: 4 servings, 1/2 cup each Source: The Diabetes Food and Nutrition Bible Info: http://diabeticgourmet.com/book_archive/details/11.shtml INGREDIENTS - 1 pound Yukon Gold potatoes, cubed - 2 tablespoons olive oil - 2 sprigs rosemary - 2 sprigs oregano - 2 sprigs thyme - Salt and pepper to taste - 1 teaspoon paprika DIRECTIONS Preheat the oven to 400 degrees F. Tear four large sheets of foil. Divide all ingredients among the four sheets of foil. Wrap up the potatoes, seal tightly. Put all packets on a baking sheet. Roast the potatoes in the oven for 35 minutes. Place one packet on each dinner plate and allow diners to open their packets. Nutritional Information Per Serving (About 1/2 cup): Calories: 146, Fat: 6 g, Cholesterol: 0 mg, Sodium: 9 mg, Carbohydrate: 21 g, Dietary Fiber: 2 g, Sugars: 2 g, Protein: 3 g Diabetic Exchanges: 1-1/2 Starch, 1 Fat Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~-~--~~~---~--~~ 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] Plum Apple Compote with Vanilla Custard
Plum Apple Compote with Vanilla Custard Jennifer Sanders of Cambridge, Ontario, came up with this winning combination of plums and apples, which she stews into a compote and accompanies with a light and comforting custard sauce. Servings: 12 servings, 1/2 cup each Total Time: 1 hour Ease of Preparation: Moderate Health: Healthy Weight, Diabetes Appropriate, Heart Healthy, Low Sat Fat, Low Sodium, Low Calorie Ingredients: 12 each prune plums or 8 red or black plums, pitted and chopped 1/3 cup apple cider 1/4 cup sugar or Splenda Granular (see Ingredient note) 1/4 teaspoon ground cinnamon 4 each large apples , such as Mutsu (Crispin), Fuji or Gala Steps: 1: To prepare compote: Combine plums, cider, 1/4 cup sugar (or Splenda) and cinnamon in a medium saucepan; bring to a simmer over medium heat. Cook, stirring occasionally, until the plums are soft and falling apart, about 5 minutes. Remove from the heat. Peel and grate apples. Stir the grated apples into the plums. Spoon the compote into a large bowl and chill in the refrigerator. 2: To prepare custard: Heat 1 cup milk in a saucepan over medium heat until steaming; do not boil. Mix 1/4 cup sugar (or Splenda), cornstarch and salt in a medium bowl. Add eggs and whisk until smooth. Whisk in the remaining 1/2 cup cold milk. Add the heated milk to the egg mixture, whisking constantly. Return the mixture to the saucepan. Cook over low heat, whisking constantly, until thickened, about 3 minutes. Remove from the heat and whisk in vanilla. Transfer the custard to a clean bowl and let cool slightly or refrigerate until chilled. 3: To serve, spoon custard into dessert dishes and top each with compote. Nutrition: (Per serving) Calories - 119 Carbohydrates - 25 Fat - 1 Saturated Fat - 0 Monounsaturated Fat - 1 Protein - 3 Cholesterol - 37 Dietary Fiber - 2 Potassium - 0 Sodium - 37 Refrigerate compote and custard in separate containers for up to 2 days. Ingredient note: In the EatingWell Test Kitchen, sucralose is the only alternative sweetener we test with when we feel the option is appropriate. For nonbaking recipes, we use Splenda Granular (boxed, not in a packet). For baking, we use Splenda Sugar Blend for Baking, a mix of sugar and sucralose. It can be substituted in recipes (1/2 cup of the blend for each 1 cup of sugar) to reduce sugar calories by half while maintaining some of the baking properties of sugar. If you make a similar blend with half sugar and half Splenda Granular, substitute this homemade mixture cup for cup. When choosing any low- or no-calorie sweetener, be sure to check the label to make sure it is suitable for your intended use. Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~-~--~~~---~--~~ 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: Syl's Mini get away from it all
Thank you Juana Take care Syl Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. - Original Message - From: juana [EMAIL PROTECTED] To: RecipesAndMore@googlegroups.com Sent: Tuesday, September 11, 2007 7:46 AM Subject: [RecipesAndMore] Re: Syl's Mini get away from it all i totally agree. same here syl. if u ever need an ear i am here off list or on msn.juana aka speedie/wildcat2003 - Original Message - From: Sherri Crum [EMAIL PROTECTED] To: RecipesAndMore@googlegroups.com Sent: Wednesday, September 05, 2007 4:38 PM Subject: [RecipesAndMore] Re: Syl's Mini get away from it all Hi Syl, From my perspective--or is that prospective??? I am here for you. I keep all of the things that need prayers--from this list--and elsewhere in my heart and prayers. I'm sorry it is so rough for you where you are. I do, however, firmly believe that God gives us things to deal with for a reason--which isn't always known to us. So keep your chin up, trust in God, and know that I am here for you--off-list if you like. Anytime. Blessings, Sherri On 9/5/07, Sugarsyl [EMAIL PROTECTED] wrote: Hi friends, I just thought I'd jump in here and let you know that I have been away this weekend. Most of you know, I have a terrible time here in my mother-in-law's house, where I temporary live... it is a hostile enviorment, emotionally and mentally, well, to make a very very long story short, my parent's surprised me by driving from Joshua Tree, Ca late Sunday evening, and staying in a hotel till this morning, giving us a chance to talk, cry, catch up, and cry some more. I have missed them so. you know, it's hard to live in a house where you know that you are not wanted, loved, needed, totally blind, and just ignored when you speak to that person and in my case, she just walks away with out saying a word, or shoves me aside because you are not worth talking ot well, this is just a little taste of what and how I've lived for a year in a half now, but we hope to be in our home by the new year, this time for good!!! One of many reasons why I cherish all of you on this list, because even though, I son't say much about me, I know I have a friend, or friends to hear me, if needed, or just to hear your e mails, this brightens up my days. so, thank you so much!! Well, we spent all three days in a hotel, visiting casino's, Lakes, and just sight seeing in the same city I live in, LOL! and in the evening, my Daniel would meet us, and he stayed with us at the hotel, so he was apart of our chats, and cries. I had a wonderful time, a time to just escape from my depression, and feel the warmth and love from my family. but, now I am back here in my room, and holding to all the advice that my parent's gave me, and keeping strong. Thank you for taking the time to listen to me, and I apologize if this has been out of place, or off topic, but I just wanted to share. Blessings, and hugs Syl Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. -- No virus found in this incoming message. Checked by AVG Free Edition. Version: 7.5.485 / Virus Database: 269.13.8/993 - Release Date: 9/6/2007 3:18 PM --~--~-~--~~~---~--~~ 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: Syl's Mini get away from it all
auauauh, thanks hun Syl Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. - Original Message - From: juana To: RecipesAndMore@googlegroups.com Sent: Tuesday, September 11, 2007 7:41 AM Subject: [RecipesAndMore] Re: Syl's Mini get away from it all auauau, syl u r a good and verry tresured friend that, at least, i like and know. and u r not out of line acoding to me its good to vent and to b expressive at times.juana aka speedie/wildcat2003 - Original Message - From: Sugarsyl To: recipesAndMore@googlegroups.com Sent: Wednesday, September 05, 2007 1:33 PM Subject: [RecipesAndMore] Syl's Mini get away from it all Hi friends, I just thought I'd jump in here and let you know that I have been away this weekend. Most of you know, I have a terrible time here in my mother-in-law's house, where I temporary live... it is a hostile enviorment, emotionally and mentally, well, to make a very very long story short, my parent's surprised me by driving from Joshua Tree, Ca late Sunday evening, and staying in a hotel till this morning, giving us a chance to talk, cry, catch up, and cry some more. I have missed them so. you know, it's hard to live in a house where you know that you are not wanted, loved, needed, totally blind, and just ignored when you speak to that person and in my case, she just walks away with out saying a word, or shoves me aside because you are not worth talking ot well, this is just a little taste of what and how I've lived for a year in a half now, but we hope to be in our home by the new year, this time for good!!! One of many reasons why I cherish all of you on this list, because even though, I son't say much about me, I know I have a friend, or friends to hear me, if needed, or just to hear your e mails, this brightens up my days. so, thank you so much!! Well, we spent all three days in a hotel, visiting casino's, Lakes, and just sight seeing in the same city I live in, LOL! and in the evening, my Daniel would meet us, and he stayed with us at the hotel, so he was apart of our chats, and cries. I had a wonderful time, a time to just escape from my depression, and feel the warmth and love from my family. but, now I am back here in my room, and holding to all the advice that my parent's gave me, and keeping strong. Thank you for taking the time to listen to me, and I apologize if this has been out of place, or off topic, but I just wanted to share. Blessings, and hugs Syl Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. No virus found in this incoming message. Checked by AVG Free Edition. Version: 7.5.485 / Virus Database: 269.13.5/989 - Release Date: 9/4/2007 5:54 PM --~--~-~--~~~---~--~~ 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] Summertime Strawberry Pie
Summertime Strawberry Pie 2 1/2 cups water 2 cups sugar large box strwberry gelatin 4 tabspns cornstarch 10 oz box strawberry, sliced 8 oz cream cheese 3 cups cool whip. divided 1 cup powdered sugar deep dish pie crust Combine water, sugar, and cornstarch in medium sauce pan over medium heat. bring to a boil, then stir in gelatin until dissolved. Add strawberries, then set in freezer for about 45 minutes, stirring frequently. leave in freezer until mixture thickens. Bake pie shells until golden. In separate bowl, mix cream cheese, powdered sugar, and cool whip. place mixture in the bottom of pie shell, then pour in gelatin mixture over. Finish with remainder of cool whip over both. let stand in refrigerator about an hourmakes two pies. Enjoy Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~-~--~~~---~--~~ 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] Creamy Vegetables in Creamy Vinaigrette
Creamy Vegetables in Creamy Vinaigrette Prep Time: 15 Minutes - Servings: 8 - Difficulty Level: 2 Ingredients: Dressing: 1/4 cup non-fat or low-fat plain yogurt 2 tablespoons white wine vinegar 1 tablespoon Dijon mustard 1 teaspoon sugar 1 teaspoon acceptable vegetable oil 1/2 teaspoon coarsely ground pepper 1/4 teaspoon salt Vegetables: 2 cups sliced carrots (2 large) 1-1/2 cups fresh green beans, trimmed, cut into 1-1/2-inch pieces 1-1/4 cups fresh medium mushrooms, cut into quarters 2 medium tomatoes, each cut into 8 wedges 1/3 cup thinly sliced green onions (green part only) Directions: For dressing, whisk together all ingredients in a medium bowl. Steam carrots and green beans for 3 to 4 minutes, or until tender-crisp. Remove from heat and plunge into bowl of ice water to stop cooking. Drain, pat dry with paper towels, and put in a shallow glass bowl. Add mushrooms, tomatoes, and green onions. Pour dressing over all and toss gently. Cover and refrigerate for at least 30 minutes or up to 4 hours. Calories: 46 Protein: 2 g Fat: 1 g Carbohydrates: 8 g Exchanges: 1/2 Starch/Bread Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~-~--~~~---~--~~ 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] Kool-Aid Pie
Kool-Aid Pie 1 low fat graham cracker crust 1 can no fat sweetened condensed milk 1 (8 oz) carton no fat cool whip 1 package kool-aid any flavor you like (not sweetened) Mix kool-aid,condensed milk and cool whip. Pour into crust and freeze or refrigerate until set. (I like to keep mine in freezer) Brenda/Alabama Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~-~--~~~---~--~~ 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] Porterhouse Steak
Porterhouse Steak Ingredients: 1 dry-aged USDA prime porterhouse steak, at least 1-1/2 inches thick and preferably thicker, about 1-1/2 to 2-1/4 lbs., at room temperature 1 tsp. coarse sea salt 1/2 tsp. fresh cracked black pepper 5-6 cloves garlic 5-6 sprigs fresh rosemary 6 tbsp. butter, at room temperature Preheat the oven to 450 degrees. Season the steak agressively with the salt and pepper. Smash, peel and coarsely chop the garlic. Place an oven-safe pan large enough to hold the steak over high heat. When hot, add 2 tbsp. of the butter and, as soon as the butter is melted, the steak. It is important that these ingredients be at room temperature. If cold, the butter will begin to burn and blacken before it is fully melted, and the meat will take longer to cook; either of these circumstances will negatively affect your steak. Sear the steak on one side for 1-2 minutes, until a dark brown crust forms. Flip the steak over, then add two more tbsp. of butter, half the garlic, and a couple sprigs of rosemary to the pan. Sear the second side for 2-3 minutes, or until the same brown crust has formed. Place the remaining butter and garlic and two more sprigs of rosemary on top of the steak and place the whole pan into the oven. Experience will tell you when your steak is done, but it should not take more than 5-6 minutes. The meat should still be yielding when pressed, although it should spring back slightly. Remove the steak to a plate and let it rest (this is crucial) for 5-10 minutes. While the steak is resting, remove the cooked rosemary from the pan and pour the garlic and butter over the steak. Garnish with the remaining sprigs of rosemary. Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Lemon Glaze for Pound Cake
Lemon Glaze for Pound Cake 2 cups powdered sugar, sifted 3 tablespoons heavy cream 1 tablespoon lemon juice Finely grated zest of 1 lemon Prepare the glaze: Combine the powdered sugar, heavy cream and lemon juice in a small bowl. Stir with a rubber spatula until the glaze is smooth and of drizzling consistency. Spoon the glaze over the top of each slightly cooled cake, letting some run down unevenly on the sides. Zest the lemon over the tops of the glaze and serve. Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~-~--~~~---~--~~ 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] Mustard Pork Chops
Mustard Pork Chops Prep Time: 10 Minutes - Servings: 1 - Difficulty Level: 1 Ingredients 1/4 teaspoon olive oil 1 thick slice of yellow onion 5 ounce boneless pork chop 1 teaspoon prepared mustard or dijon Salt and pepper to taste Sprig of rosemary or 1/4 teapoon dried rosemary, optional Directions Preheat oven to 350*F. Tear heavy-duty aluminum foil to make a 12-inch square; smear the foil with oil. Place onion slice on half of foil. Trim any fat from pork chop, spread both sides with mustard. Place pork chop on onion and sprinkle with salt and pepper to taste. Top with rosemary (if desired). Close foil to form triangle, roll edges and crimp firmly to seal, turning sealed edges. Place in baking pan and bake 20 to 30 minutes, depending on thickness of chop, or until chop is cooked thoroughly (no pink in the center). Transfer packet to dinner plate, open and turn chop with onion and juices onto plate. Calories: 219 Protein: 22 g Fat: 13 g Carbohydrates: 3 g Exchanges: 3 Meat + 1/2 Vegetable Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~-~--~~~---~--~~ 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] FISH AND CORN CHOWDER
FISH AND CORN CHOWDER Yield: 4 servings Serving Size: 1-1/2 cups with 3 to 4 ounces fish Express Lane Diabetic Cooking INGREDIENTS: - 1 tablespoons olive oil - 1 (10 ounce) package frozen corn - 3/4 cup chopped carrot - 3/4 cup chopped zucchini - 2 stalks celery, chopped - 1 medium onion, chopped - 2 cloves garlic, chopped - 2 teaspoon fresh marjoram - 2 teaspoon minced fresh dill - 1/4 cup flour - 1 pound frozen cod or white fish, defrosted and cut into 2-inch cubes - 1 (12 ounce) can evaporated fat-free milk - 1 cup low-fat milk - 2 cups water - Salt and fresh ground pepper to taste DIRECTIONS: In a large sauce pot over medium-high heat, heat the olive oil. Add the corn and saute for 5 minutes, until the corn is defrosted. Add the carrot, zucchini, celery, onion, and garlic and saute for 5 minutes. Add the marjoram and dill. Saute for 2 minutes. Add the flour and stir to coat the vegetables. Add the fish, evaporated skim milk, low-fat milk, and water. Bring to a simmer. Simmer for 5 to 10 minutes until slightly thickened. Season with salt and pepper. Nutritional Information Per Serving: Calories: 338, Fat: 6 g, Cholesterol: 50 mg, Sodium: 242 mg, Carbohydrate: 40 g, Dietary Fiber: 4 g, Sugars: 16 g, Protein: 33 g Diabetic Exchanges: 1-1/2 Starch, 1 Fat-Free Milk, 1 Vegetable, 3 Very Lean Meat Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~-~--~~~---~--~~ 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] Short Ribs braised in Red Wine
Short Ribs braised in Red Wine Ingredients: 4-6 beef short ribs 1/2 bottle red wine 2 medium carrots 1 medium parsnip 1 small turnip 3 small celery stalks (from the heart, with greens if possible) 1 medium onion and/or white portion of one medium leek 2-3 medium cloves garlic 1 bay leaf 1 bunch parsley 1 sprig fresh thyme (or 1/4 tsp. dried) 4-6 black peppercorns 2-3 whole cloves 1/4 cup all-purpose flour 1/2 tsp. salt 1/4 tsp. ground black pepper 3 tbsp. clarified butter, or 2 tbsp. whole butter with 2 tbsp olive oil Wash, peel, and coarsely chop the vegetables. Sift together the flour, salt, and pepper, and dredge the short ribs. Place a pot just large enough to hold all the short ribs in one layer over high heat. Add the clarified butter, and when almost smoking add the short ribs meat-side down. Sear to a dark brown, then turn over. When dark brown on both sides, remove to a plate and hold. In the same pan, saute the vegetables, adding additional butter if necessary. Brown the vegetables slightly, then remove the pan from the heat. Layer the short ribs over the vegetables, add the herbs and spices, and pour in the red wine. Cover and place in a 300-degree oven for 3-4 hours. Remove the short ribs from the braising liquid and place in a heavy-duty tupperware container. Strain the braising liquid and vegetables through a fine-mesh strainer over the short ribs (do not press the vegetables through), cover, and refrigerate overnight. The next day, remove the fat that has separated to the surface, reheat the short ribs slowly in the liquid (or shred the meat and reheat in the liquid), then remove the meat and reduce the braising liquid to 1/4 its original volume. Serve with mashed potatoes and steamed green vegetables (or, if you're in the mood, with mac-n-cheese). Makes 2 servings Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~-~--~~~---~--~~ 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] Chinese Bean Salad
Chinese Bean Salad 1 lb. green beans, trimmed and cut into 2-inch lengths 2 T. lightly toasted sesame seeds Dressing: 1 T. finely minced fresh ginger 1 tsp. finely minced garlic (1 large. clove) 1 T. salad oil 1 T. mild vinegar (e.g. rice or berry) 1 tsp. Oriental sesame oil 1 to 2 tsp. soy sauce, or to taste 1/4 tsp. sugar 1/8 tsp freshly ground white or black pepper Steam the beans over boiling water for 4 to 5 minutes, or blanch them in boiling water for 2 to 3 minutes (the beans should be crunchy but not hard). Cool them immediately under cold water to stop the cooking. Transfer to a serving bowl. In a small bowl, combine all the dressing ingredients. Pour over the beans and toss to coat well. Chill until serving time. Just before serving, stir in the sesame seeds. serves 6 Jane Brody's Good Food Book Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~-~--~~~---~--~~ 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 -~--~~~~--~~--~--~---
