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April 12,  2013
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Amish Country Bread

4 Tbsps Sugar
2 Tbsps Butter
3 tsps Salt
1 1/2 Cups hot water
2 Tbsps of rapid rise yeast
5 Cups flour

Combine the ingredients and mix in a mixer or by hand until the dough is ready, but not less than 10 minutes. Sprinkle some flour in a bowl, put the dough in it and let it rise for half an hour. Cut the dough in half, make two balls and put in a baking pan after sprinkling some flour in it. Make some nice small cuts on top and let sit for 10 minutes.

Brush an egg and sprinkle some salt. Bake for 25 minutes at 400F.
Donna in Colorado
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Quick Peppery Cheese Bread

We serve this cheesy bread served hot right from the oven with a big bowl of soup and it has become one of our favorites. This is an easy recipe and the bread is so good. It is great with any meal.

2 cups all-purpose flour
1 cup shredded sharp cheddar cheese
1 teaspoon sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1 cup buttermilk
1/2 cup butter or margarine, melted
2 eggs

In a large bowl combine flour, cheese, sugar, baking powder, baking soda, salt and pepper. In a smaller bowl beat eggs, melted butter and buttermilk together with a whisk. Add to flour mixture and mix with a spoon just enough to wet all the ingredients. Pour mixture into a 9 x 5 inch loaf pan that has just the bottom of the pan sprayed or greased. Bake in a preheated 350 degree oven for 35 to 40 minutes. Allow to cool for 15 minutes before removing from pan. Makes one loaf. Store in refrigerator.

This bread is so good it does not even need butter on it! I love it with homemade potato soup. Enjoy!
Donna in Colorado
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Ann, My recipe for spaghetti sauce is in the March 25th newsletter. It is easy and I always have clean plates, whenever it is served.
Diane S. in Dallas


To LA in KY. I have the Ninja cooker and love it! I use it for everything—frying, slow cooking and baking!! Bet you will not be disappointed if you purchase it. It really saves a lot on storage space as it takes the place of my electric skillet, slow cooker and mini oven!!
Phyllis in Mt


How do I get my oven baked chicken piece to brown and get crispy?
Boots in Chantilly.


Italian Meatballs and Tomato Gravy

1 lb. lean ground meat, chuck is good, round or sirloin is too lean

1 medium onion, 3 or 4 toes garlic, 1/2 small green pepper(optional) all finely chopped 2 raw eggs, about a 3 inch piece of stale french bread which has been soaked in water and the water squeezed out.

Italian bread crumbs, depending on the softness of the mixture, 1/2 to 1 cup of bread crumbs to make the mixture firm but not too firm. Meatballs should be medium soft.

salt, pepper, chopped parsley. And if desired about 1/2 cup grated Italian cheese may be added to the mixture before rolling into balls.

Olive oil for frying meatballs.

Place all of the above ingredients except the bread crumbs, cheese and olive oil in a large bowl and mix gently but thoroughly. Add bread crumbs to tighten the consistency of the meat, and cheese if desired.

At this point, I like to make a small patty and fry it to see if it needs more salt , pepper or breadcrumbs to keep it from breaking up in the gravy.

Shape mixture into 10 balls, brown in a skillet in olive oil. After browning remove to the pan in which the gravy is to be cooked. Stir the sauce carefully so as not to cut into the meatballs.

Italian Tomato Gravy

one 16 oz. can Progresso whole Italian Plum tomatoes with puree and basil slightly chopped

one 6 oz. can tomato paste, Progresso if possible
one large onion, chopped,
a couple of green onions would be good also.
3 or 4 large cloves of garlic chopped,
1/4 to 1/2 half green pepper, chopped (optional)
1 or 2 tbs.. sugar
oregano, sweet basil and parsley
about 1/4 cup of olive oil, or more if you prefer.

Fry the ingredients for the gravy in the same skillet in which the meatballs were fried. This picks up all the little crisp browned pieces of meat left from frying the meatballs..

Fry onions, garlic and green pepper in olive oil until soft, do not let garlic burn or it will taste bitter. Add tomato paste, oregano, basil and sugar; fry until slightly brown, being sure not to burn the paste; the gravy will taste bitter. Add plum tomatoes to the skillet, mix together and let simmer a couple of minutes to evaporate some of the water in the tomatoes. Transfer this mixture to large sauce pan. Fill the empty tomato and tomato paste cans each twice with water add to sauce. Salt and pepper to taste, add the parsley. Cover sauce pan, bring to a boil, reduce heat and let simmer until thick or the consistency that you prefer.

You may also add a splash of wine when adding the water.

If you want to use Italian Sausages,or chicken, you first brown these in a skillet. After browning, place them in the pan in which sauce is to be cooked. Proceed as for meatballs.

This will make enough gravy to serve with about 1 lb. of spaghetti, or the pasta of your choice. I like linguine, ziti angel hair and sometimes shells, which holds some of the gravy inside the
shell.
Delores
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Handcrafted Wood Carvings, Clocks and Cribbage Boards


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Natures Flavors/Seelect Teas - organic, low carb and low calorie flavored syrups.


Healthy Scrambled Eggs
Servings = 2 | Serving size =2 eggs

3 large egg whites
1 large egg yolk
2 Tbsp water
1/8 tsp salt
1 tsp unsalted butter
8 ounces fresh crimini mushrooms

Fresh ground black pepper Place the egg whites, egg yolk, water and salt in a small mixing bowl and whisk until frothy.
Melt the butter in a small non-stick skillet pan over medium-high heat. Gently sauté the ushrooms until browned. Toss frequently. Cook the mushrooms until they are a dark caramel brown.

Add egg mixture and stir the eggs cooking until firm. Add fresh ground black pepper to taste and serve.

Scrambled Eggs keep O.K. for about 24 hours and make great sandwiches with a bit of mayo, lettuce and tomato. Serve with a slice of whole wheat or gluten-free toast.
Bill, Alb.

Nutrition Facts: Serving size = about 1 cup Servings = 2
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This has been a hit any time I have served it. This is a great alternative to a pineapple upside down cake.
Robbie IN

Cherry Upside Down Cake

1 can (20 ounces) cherry pie filling
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter
2 eggs
3/4 cup granulated sugar
1/2 teaspoon almond extract
1 teaspoon vanilla extract
1/2 cup plus 2 tablespoons milk

Heat oven to 350. Generously butter an 8-inch square baking pan. Spread the cherry pie filling over the bottom. Sift together the flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar.

Beat in eggs and flavorings. Beat in the sifted dry ingredients, alternating with the milk. Beat until well blended. Spoon over the cherry pie filling; spread to cover.

Bake for 40 to 50 minutes, or until cake springs back when lightly touched with finger. Let cool for about 10 minutes. Loosen sides and carefully invert on a serving plate or cake server that is a little bigger than the cake because some of the cherries and juice will fall over the sides.
Robbie IN
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Carrot Raisin Salad
8 Servings

2 lbs carrots, peeled and trimmed
1 cup raisins
1 cup canned crushed pineapple, drained
1 cup mayonnaise
½ cup powdered sugar

Shred carrots using large holes of grater. In large bowl, combine carrots, raisins, and pineapple.
In small bowl, mix mayonnaise and powdered sugar until well blended. Pour over carrot mixture and toss lightly to coat evenly. Cover and refrigerate at least 2 hours.
Karen TX
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Fried Green Tomatoes
8 Servings

2 cups all-purpose flour
1-1/2 cups water
1 tbsp seasoned salt
6 medium green tomatoes, cut into ¼" slices
2-1/2 cups fine saltine cracker crumbs
Vegetable oil

In shallow bowl, whisk together flour, water, and salt until smooth. Place crumbs in separate shallow bowl. Dip tomatoes into flour mixture, then into crumbs, coating evenly.
In large skillet, heat about 1/8" oil. Add tomatoes and cook 2 minutes on each side or until golden brown, turning once.
Karen TX
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Marinated Slaw
10 Servings

1 medium head green cabbage (about 2 lbs), shredded
1 cup thinly sliced dill pickles
1/2 cup short thin green bell pepper strips
1/4 cup coarsely chopped parsley
1/4 cup thinly sliced green onions with tops
1/3 cup shredded carrot
1 Tbsp finely diced red bell pepper or pimento
1/2 cup water
1/3 cup dill pickle juice (from jar of pickles)
1/4 cup white vinegar
1 Tbsp granulated sugar
1 Tbsp vegetable oil
1 tsp salt
1 tsp pepper

In large bowl, combine cabbage, pickles, green pepper, parsley, green onions, carrot, and red pepper. In small bowl, whisk together water, pickle juice, vinegar, sugar, oil, salt and pepper until well blended. Pour over cabbage mixture and toss lightly to coat evenly. Cover and refrigerate at least 2 hours, tossing lightly several times.
Karen TX
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Spaghetti Salad

1 lb spaghetti, broken in half
1 bottle (16 oz) Italian dressing
1 tbsp grated parmesan cheese
1 tbsp sesame seeds
1 tbsp poppy seeds
2 tsp seasoned salt
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 tsp cayenne pepper
1 medium cucumber, diced
1 medium red onion, diced
2 medium tomatoes, diced
Parsley sprigs

Cook spaghetti according to package directions. Drain, rinse with cold water, and drain well. Transfer to large bowl. In medium bowl, whisk together salad dressing, cheese, seeds, salt, paprika, garlic powder, and peppers until well blended. Stir in cucumber and onion. Pour over spaghetti and toss lightly to coat evenly. Cover and refrigerate at least 2 hours or up to 24 hours. Garnish with tomatoes and parsley.
12 Servings
Karen TX
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Chili Spaghetti (Goulash)
5 servings

1 pound ground beef
1 (1/2 cup) medium onion, chopped-
1 (14-1/2 oz) can whole tomatoes, undrained
1 (15 to 16 oz) can kidney beans, undrained
1 (8 oz) can tomato sauce
1 Tablespoon chili powder
1 Teaspoon salt
1 (7 oz) Package spaghetti
1-1/4 Cups (5 oz) shredded Cheddar cheese

Cook spaghetti as directed on package. While spaghetti is cooking, cook beef and onion in 3-quart saucepan over medium heat, stirring occasionally, until beef is brown and onion is tender; drain.

Stir in tomatoes, beans, tomato sauce, chili powder and salt, breaking up tomatoes. Cook uncovered over medium heat about 10 minutes, stirring occasionally, until as thick as you'd like.
Drain spaghetti; divide among dinner plates. Top with beef mixture; sprinkle with cheese.
Lisa in TX
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Marinated Cucumbers and Onions
6 servings, 1/2 cup each

2 cups thinly-sliced chilled cucumbers
1/2 teaspoon salt
1 cup thinly-sliced fresh onions
1/4 cup vinegar
1/4 cup water
1 Tablespoon sugar
1/2 teaspoon dill Weed
1/4 teaspoon black Pepper
1 dash ground red Pepper

Place cucumber slices in medium-size glass bowl and sprinkle with salt. Stir in onions.

Place remaining ingredients in 2-cup glass measure and beat with fork to combine. Pour over cucumbers and onions and toss lightly. Refrigerate at least 30 minutes. Stir before serving.
Karen TX
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Pepper Steak
4 servings

1 (0.87 oz.) package brown gravy Mix
3/4 Cup water
1 Tablespoon soy sauce
1-1/2 Pounds flank steak or sirloin steak, thinly sliced on the diagonal
1 tablespoon oil
1 medium onion, sliced
2 bell peppers, cut thin strips
hot cooked rice, (optional)

Combine brown gravy Mix, water and soy sauce. Set aside. Heat oil in large skillet. Saute meat 8 to 10 minutes or until brown. Stir in Brown Gravy Mixture, bring to a boil and simmer 10 minutes. Add onion and bell peppers, simmer 10 minutes. Serve over rice, if desired.
Lisa in TX
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Peas with Rice
4 servings

1 cup sliced mushrooms
1 Tablespoon margarine or butter
1 (10 oz) Package Birds Eye Green Peas
1 (10 1/4 oz) can condensed cream of mushroom soup
1 cup milk
1 dash freshly-ground black pepper
1-1/2 Cups Original Minute Rice

Cook and stir mushrooms in hot margarine in large skillet until lightly browned. Add peas, soup, milk and pepper. Bring to boil. Reduce heat, cover and simmer 2 minutes. Stir in rice. Cover. Remove from heat. Let stand 5 minutes. Fluff with fork.
Lisa in TX
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Homemade Salsa

4 medium tomatoes, chopped
1 medium onion, chopped
1 (4 oz) can chopped green chilies, undrained
1/4 cup chopped fresh cilantro
1 tablespoon lemon & pepper Seasoning
1-1/2 teaspoons instant minced garlic
Tortilla chips, to serve

Place all ingredients except tortilla chips in medium-size bowl and stir until well combined. Spoon into serving dish, cover, and refrigerate at least 1 hour. Serve with tortilla chips.
Linda NM
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