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July 13, 2013
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Tried and Tested Summer Recipes


We took a short trip to Holmes County, Oh. At one of the restaurants, I had cheeseburger soup. It was delicious. Does anybody have a recipe for it. Also had Potato Haystack Casserole at the food court at the flea market. How about that? Does anybody have a recipe for that one too. Thanks for looking.
Marilyn in Ohio


Marti's Cabbage Soup Recipes
Here are two different Cabbage soups I have made for years. Someone asked for this type recipe in the past few days but I cannot find the request but hope these help.

Cabbage Soup (Polish Type)

1 to 1-1/2 pounds lean pork, cut into pieces
2 medium onions or a package of small whole onions
2 Tablespoons butter
12 ounces fresh mushrooms, sliced
2 Tablespoons Hungarian paprika
2 (14 -1/2 ounces) beef broth
1 (15 ounces) can tomatoes
1 head cabbage, shredded
10 cups water or you can use part beef or vegetable broth
1 teaspoon salt
1 bay leaf
1/2 teaspoon dill weed
2 large carrots, sliced
5 small potatoes, diced, well scrubbed with skins on (I use red ones but others will work)
Fresh ground pepper to taste
2 Tablespoons Worcestershire sauce

Brown pork, onions and mushrooms in butter in small batches. Put into a large pot or Dutch oven, add paprika and mix well. Add remaining ingredients, cover and cook over medium heat about 30 minutes. Lower heat and cook an hour, stirring often.
You can add more water or broth if you feel it is too thick. I even add tomato juice sometimes.

This recipe was one my mother-in-law (1st generation Polish) made many times and I watched her make it and took notes.

Have made it many times over the years and love it in the winter with good hearty bread.
I think it could be done in a slow cooker and plan to try it this winter.

Easy Cabbage Soup

1 medium onion, chopped
4 to 5 cups cabbage, cut into small chunks*
1 stalk celery, chopped
1 carrot, chopped
4 cups beef broth
1 pound hamburger
1 (15 ounces) can kidney beans, drained
Salt & pepper to taste
1 (15 ounces) can tomatoes, diced type with juice
1 teaspoon chili powder
1/8 teaspoon cumin powder
1/8 teaspoon cayenne (optional)

This can be cooked in a slow cooker or on top of the stove.

Brown the hamburger, onions, chili powder, cumin powder, and cayenne.
Put this mixture into pot and add broth, diced tomatoes, cabbage, carrot, celery, kidney beans, salt & pepper.

Mix well and cook on stove top about two hours or until cabbage is done. In a slow cooker I cook it on low for 8 hours.

*cabbage cooks down so allow for that
Marti in New Mexico
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Oriental Beef Bowl

1/3 cup brown sugar, packed
1/4 cup soy sauce
1 Tablespoons sesame oil
1/2 teaspoon crushed red pepper flakes, or more to taste
1/4 teaspoon ground ginger
1 Tablespoon vegetable oil
3 cloves garlic, minced
1 pound ground beef
3 to 4 green onions, chopped
Cooked rice, for serving
Chili oil (optional)

In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger. Heat vegetable oil in a large skillet over medium high heat.

Add garlic and cook, stirring constantly, until fragrant, about two minutes.
Add ground beef and cook until browned, about 5 minutes, making sure to crumble the beef as it cooks; drain excess fat.

Stir in soy sauce mixture until well combined, allowing to simmer until heated through, about 2 minutes.

Add green onions and stir once or twice (can also leave them right on top).
Serve over cooked rice.

I add a couple drops of the chili oil along with the ground beef but it can be a bit hot so be careful or just leave out. We love hot food.
Marti in New Mexico
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A perfect summertime dessert, and if using a bakery angel food cake, you won't need to turn the oven on. I prefer using a angel food cake mix, prepared and baked as directed on box, and cooled completely.

Angel Food Cake Dessert

5 cups angel food cake cubes
1 pkg. (4 serving size) instant vanilla pudding
1 cup cold milk
1 pint (2 cups) vanilla ice cream
1 pkg. (3 oz.) strawberry Jell-O
1-1/2 cups boiling water
1 pkg. (10 oz.) frozen strawberry slices

Place angel food cake cubes in 9x9 inch dish. In mixing bowl, combine pudding mix and milk; add ice cream and beat at low speed of electric mixer until blended. Pour over cake cubes. Chill until firm. Dissolve Jell-O in boiling water; add frozen berries and still until mixture starts to thicken. Pour over the top of pudding - do NOT stir! Chill
until set. Makes 8 to 9 servings.
Judy (in Alaska)
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Lisa in TX had a recipe for Lemon Bars in the July 12th newsletter that sounded very good. It calls for 1 can of lemon pie filling, and I'm wondering what size can you used? The can I have is 15 oz., but I know there is also a 21 oz. can too.
Judy (in Alaska)

If you're in the mood for meat loaf, but don't want to heat up the kitchen by using the oven, this is excellent cooked in a Crockpot, and
makes excellent sandwiches when cold also. This can also be baked in a 350° oven for 1 hour and 15 minutes, topping with the sauce and bake
an additional 15 minutes.

Country Meal Loaf

2 beaten eggs
3/4 cup milk
2/3 cup dry bread crumbs
2 tbsp. grated onion
1 tsp. salt
1/2 tsp. ground sage
1-1/2 lbs. lean ground beef

Sauce (for top)
1/4 cup catsup
2 tbsp. brown sugar
1 tsp. dry mustard
1/4 tsp. ground nutmeg

Combine all meat loaf ingredients, mixing well. Shape into a 9x5 inch rectangle or oval, or about a 6 inch round. Carefully place in Crockpot. Cook on low for 6 hours. Combine sauce ingredients in small bowl; pour over meat. Cover and cook 15 minutes longer on high heat.
Makes 6 servings.
Judy (in Alaska)
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This is for Mary from St. Louis july 12, 2013

Cabbage Soup Recipe

Cook your soup. It's better to make a big batch at the beginning of the week than to keep making small batches. You can change the vegetables used in the soup to suit your own tastes, but the general recipe is

1/2 head of cabbage
1 bunch of chopped celery
3 chopped carrots
2 green peppers
6 scallions
1 or 2 cubes of your favorite bouillon, tomatoes or a can of tomato paste or V8 and spices to taste.

Avoid putting in any starchy vegetables like potatoes. Put everything into a big soup pot, add 12 cups of water, and then cook until all the vegetables are soft.
Marlene
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Greek Tuna Salad

1 cup romaine lettuce-torn
1/2 tomato-sliced into wedges
1 tbsp. white onion-diced
1/4 cup cucumber-chopped
1/2 can white tuna packed in water
1 hard boiled egg-cut into half

Dressing
1 tbsp. red wine vinegar
2 tbsp. extra virgin olive oil
1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. dried oregano

In a large bowl, add all the salad ingredients. In small bow, mix together dressing ingredients. Pour dressing over salad and toss until well combined.
Serves one person
Francine
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Lori requested chocolate chip cheesecake recipes in the 7/11 newsletter. This is a fantastic recipe from Dennis at The Prepared Pantry. Use good quality chocolate in your recipe, as it wil make a huge difference in the final results.
Robbie IN

Chocolate Lovers Cheese Cake

2-1/2 cups chocolate cookie crumbs
1/3 cup butter, melted
3 (8-ounce) packages of cream cheese
3/4 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1-1/2 cups semi-sweet or milk chocolate chips
1/2 cup semi-sweet or milk chocolate chips
2 tablespoons heavy whipping cream

Preheat the oven to 350 degrees.

Mix the cookie crumbs and the melted butter in a 9-inch springform pan. We prefer a
glass-base springform pan. Press the crumbs across the bottom and up the sides of the pan. Set the pan in the refrigerator to help set the crust while you mix the filling.

Beat the cream cheese and sugar together with the paddle attachment of your stand-type mixer or use an electric egg beater. Add the eggs and vanilla and beat at medium speed until smooth. Fold in the chocolate chips. Scrape the filling into the prepared crust.

Bake for 15 minutes at 350 degrees and then turn the temperature down to 250 degrees and bake for another 35 to 40 minutes or until the cheesecake is barely set. Let the cheesecake cool in the pan on a wire rack for about 15 minutes.

While the cheesecake is cooling, place the remaining 1/2 cups chocolate chips in a small bowl. Add the cream. Heat in the microwave for about 30 seconds or until the chips begin to melt. Stir. Heat again if necessary. Stir until smooth and spread over the top of the cheesecake as frosting. Let the cheesecake cool in the refrigerator both to set the topping and to chill the dessert. Store any leftovers in the refrigerator.
Dennis The Prepared Pantry   
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Italian Cream Cake from a Cake Mix
This may start with a cake mix, but it has all the flavor of a "scratch" cake!

1 (18-1/2 ounce) package white cake mix with pudding
3 large eggs
1 1/4 cups buttermilk
1/4 cup vegetable oil
1 (3 1/2-ounce) can flaked coconut
2/3 cup chopped pecans, toasted
3 tablespoons rum (optional)

Beat first 4 ingredients at medium speed with an electric mixer 2 minutes. Stir in coconut and pecans. Pour into 3 greased and floured 9-inch round cake pans.
Bake at 350° for 15 to 17 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks.

Sprinkle each cake layer evenly with rum, if desired; let stand 10 minutes.
Spread Cream Cheese Frosting between layers and on top and sides of cake. Chill 2 hours before slicing.

Cream Cheese Frosting with Pecans

1 (8-ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
1 (16-ounce) package powdered sugar
2 teaspoons vanilla extract
1 cup chopped pecans, toasted

Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla and pecans.
Bren in North Louisiana
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Easy Barbecue Meatballs

For the meatballs:
1 lb ground beef
1 large egg
1/4 cup flax seed meal
1 tsp salt
1 tsp parsley
1/4 tsp garlic powder
1/2 tsp pepper

For the sauce:
1/2 cup sugar free ketchup
1 tbs Worcestershire sauce
3 tbs brown sugar replacement (I use sweet and Low brand)
1/2 cup water
1/2 cup chopped sweet yellow onion

Preheat oven to 350 degrees Fahrenheit. Form meat mixture into walnut-sized balls and place in a baking pan with sides. Bake for 20 minutes. Move meatballs to a shallow pan, large enough to accommodate the meatballs or crock pot. Combine sauce ingredients in bowl.

Pour over meatballs. Simmer over medium low heat on the stove for 30 minutes, stirring every 10 minutes, or if using a crock pot, set to low for at least 2 hours ahead of time.

Keep meatballs covered to retain sauce. Serve warm with toothpicks for easy serving.

Makes about 36 meatballs, or 9 servings.
bill, Alb.

Per 4 meatballs: 90 Cals.; 4 g Carbs.; 1 g Fiber; 3 g Net Carbs. ; 11 g Protein; 4 g Fat
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Thousand Island Tuna Salad

2 cans (6 1/8 oz. ea) white tuna - drained, flaked
1/2 cup Thousand Island Dressing
1/2 cup sliced celery
2 Tbs. thinly sliced green onion
Torn assorted lettuce

Mix all ingredients except greens in large bowl until combined. Refrigerate. To serve spoon tuna mixture over greens. Garnish with tomato wedges.
Francine
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Bacon Onion Dip or Jalapeno Stuffing

8 oz Cream cheese softened
1/2 c mayonnaise1/4 c sour cream
3 oz, about 3/4 c+ Shredded Swiss Cheese
1 oz, about 1/4 c+ Shredded Cheddar cheese
2 tbs chopped onion tops, slice some the onions if desired
Pinch of black Pepper
8 slices of cooked and crumbled bacon

Mix all ingredients together and refrigerate for 1 hour. Serve with crackers
chips or vegetables, or as a Jalapeno filling.
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Homemade Pork Meatballs
Serves: 5

1/4 cup liquid egg substitute
1 slice light-style wheat bread, torn in small pieces
3/4 pound lean ground pork
2 cups low-sodium beef broth
1/2 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon oregano
1/2 tsp. mint
2 Tbs. grated cheese
1 tablespoon chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
In a medium bowl, combine everything except beef broth; mix well. Shape into 10 (2-inch) meatballs.

In a large saucepan, bring 2 cups broth to a boil. Carefully add meatballs with tongs. Reduce heat to low, cover, and simmer 20-25 minutes, or until no pink remains, stirring occasionally.
Artemis in NYC
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Turkey Meatballs with Spaghetti
Serves: 12

1 pound ground turkey breast
1/2 cup onion, chopped
1 egg, beaten
1/4 cup plain bread crumbs
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon canola oil
1 package (8-ounce) fresh mushrooms, sliced
1 jar (26 ounces) low-sodium marinara sauce
1/2 teaspoon dried basil leaves
1/2 tsp. oregano
1/2 tsp. dried mint
1 package (12-ounce) reduced-carb spaghetti, prepared according to package directions

In a large bowl, combine turkey, onion, egg, breadcrumbs, garlic powder, oregano, mint, salt and pepper. Mix well and form into 12 meatballs.

In a large skillet, heat oil over medium heat. Add meatballs, cover, and cook 8 to 10 minutes, or until no pink remains, turning occasionally to brown on all sides. Remove to a platter when finished.

In the same skillet, cook mushrooms 5 minutes, or until tender, stirring occasionally.

Stir the marinara sauce and basil into the mushrooms.

Add the turkey meatballs to the sauce and cook for 10-12 minutes or until heated through.

Serve over warm spaghetti.
Artemis in NYC
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Re:Tin Can Chicken
Thenks, Robbie, for the clarification on wrapping the chicken for this most interesting recipe. I will be trying it soon!
Sandy in Bountiful

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