Does anyone have the recipe for the filling for blackberry pie? I have my
own crust recipe, but not the exact amounts for a blackberry pie. Thank you.
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Hi list,
I'm looking for a recipe for beef tips and rice. It sounds like something that
should be really easy to make, and I'd like to try it, but I don't know how to
make the gravy that goes with the beef and rice and I'm not sure what cut of
meat to get. Any help would be greatly appreciated
Hi I bought it a few weeks ago and someone read the lable and I took it
back. Too fattening.
- Original Message -
From: "Jennifer Chambers"
To: ;
Sent: Sunday, August 15, 2010 9:08 PM
Subject: Re: [CnD] C n D: Nuttella
I tried it about three months ago, and I absolutely could not s
I need recipes for cooking asparagus. Thanks so much!
Danny
Let no corrupt communication proceed out of your mouth, but that which is
good to the use of edifying, that it may minister grace unto the hearers.
And grieve not the holy Spirit of God, whereby ye are sealed unto the day of
rede
MUSTARD
4 oz. Coleman’s dry mustard
1 c. vinegar
Mix in double boiler (or in covered pan set on top of a jar
lid in another pan containing water). Let sit overnight.
Add: 1 c. sugar
1 tsp. salt
Equivalent of 3 eggs in egg substitute
Cook until thick.
From
ww
Japanese Rosy Pickled Ginger (Gari)
(Originally from the _Washington Post_ Food Section)
1 pound unpeeled baby ginger (in oriental groceries) or peeled regular ginger
(Note: regular ginger tends to be stronger and tougher, but works
quite well anyway)
Peel (if necessary), rinse, and
TANGY MUSHROOM MISO GRAVY
1 lb mushrooms
1 T balsamic vinegar
3 cups water
1/4 cup brown rice miso
1 T tamari
1/2 cup nutritional yeast
1 t celery seed
fresh ground black pepper
1/4 cup cornstarch
1/4 cup water
Wash and slice the mushrooms. Saute mushrooms with the balsamic
vinegar
MUSHROOM GRAVY
This is good on anything. Can be vegan or dairy.
Slice one pound mushrooms
slice one small onion
mince 2 cloves garlic
sautee all in about 1/3 cup white wine
When veggies are soft, add about 2 - 3 tablespoons of flour, stir and
cook for a minute or two
add about 2 cups o
Mock Sour Cream
From the New Laurel’s Kitchen Cookbook.
1 cup nonfat cottage cheese
2 Tbls lemon juice
2 Tbls fatfree mayonnaise
1/4 cup nonfat buttermilk
zest of 1/2 lemon (I usually omit this, it’s lemony enough without it to my
taste)
Blend all ingredients in a
Old-Time Louisiana Cream Fudge
3 cups granulated sugar
2 cups whipping cream
1 cup cornstarch
1/4 cup real butter
1/2 cup flour
2 cups whole pecans
Cook sugar, whipping cream and cornstarch to the soft ball stage on a
candy thermometer. Remove from heat and add butter; beat for 5 minutes.
Blend i
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