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July 20, 2013
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Cooking for Two |  Side Dishes | Easy and Simple Recipes


Scalloped Corn
Makes 2 Servings

1 cups uncooked corn, cut from ear
1 eggs, beaten
1/4 teaspoon salt
1/4 bell pepper, diced
1/2 cup whipping cream

Preheat oven 325 degrees. Beat eggs and combine with all ingredients, except bread crumbs. Place in a nonstick baking dish and bake for 20 minutes. Sprinkle with bread crumbs and return to oven for 5 minutes or until set.
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Green Bean Bundles
Makes 2 Servings

1/2 tablespoon ground garlic
1/4 cup brown sugar
1/2 tablespoon melted butter
1/2 cup water
fresh green beans in bundles of 8, ends snapped off
2 bacon strips cut in half

Wrap about 8 beans with a strip of bacon. Lay in a baking dish. Repeat. Mix garlic, brown sugar, butter, and water together. Pour over bundles. Bake at 325F for 30 minutes or until bacon is golden brown.
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Scalloped Tomatoes
Makes 2 servings

2 large tomatoes
1 teaspoon grated onion
3/4 cups soft bread cubes
1/8 cup melted butter

Peel tomatoes and cut in quarters. Place in saucepan and mash slightly to press out some of the juice. Cook over very low heat about 10 minutes, stirring constantly. Add grated onion. Alternate layers of tomatoes and bread cubes in a buttered small casserole. Add butter and bake at 375 F about 20 to 30 minutes.
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Cucumber Salad
Makes 2 servings

1 large cucumber
1/2 cup sour cream
1 dash pepper
salt to taste
onion slices (2 or 3)

Peel cucumber. Slice cucumber crosswise. Toss cucumber and onion slices into bowl with sour cream. Add pepper to taste. Mix ingredients. Refrigerate for 30 minutes.
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Sesame Cucumbers
Makes 2 Servings

1 large cucumber
1/2 teaspoon sesame seeds
1/2 teaspoon salt
1/2 teaspoon soy sauce
2 teaspoons sesame oil
1/2 teaspoon hot soybean paste
few drops of lemon juice

Clean and peel the cucumbers. Cut into slices and then smaller pieces. Add salt and mix. Let salt soak in for 15 minutes. Rinse cucumber and dry it. Blend cucumber first then add sesame seed, sugar, soy sauce, hot soybean paste and lemon. Chill and serve.
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Baked Tomatoes
Makes 2 Servings

2 large tomatoes, cut into half crosswise
2 tablespoons seasoned bread crumbs
1 tablespoon olive oil
1/2 teaspoon onion salt

Preheat oven to 375 degrees. Place halved tomatoes (side up) on greased baking dish. Combine oil, onion, salt and seasoned bread crumbs. Sprinkle mixture on top of tomatoes. Bake for about 12 minutes.
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Fried Green Tomatoes
Makes 2 servings

2 large green tomatoes
1/2 cup flour
1 teaspoon salt
1/4 teaspoon pepper
oil to fry

Cut tomatoes into 1/4 inch slices. Mix flour, salt and pepper. Dredge tomato slices in flour mixture. Heat oil. Fry tomato slices slowly until brown.

Note: I prefer 1/4 cup corn meal and 1/4 cup flour to all flour mixture. I also prefer to put a pinch of sugar to the mixture as well.
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Watergate Salad
Oh my this is one of the oldest recipes that I have. It came from my Mom who passed away a couple years ago at the ripe age of 99. Here goes Jana

1 carton (9 oz) whipped topping
1 box instant pistachio pudding (I am thinking that I had to use sugar free as that is all I could find now)
1 can (1 lb) crushed pineapple and juice ( they probably have cut the size down like almost everything now)
1 cup miniature marshmallows
1/2 cup nuts

Fold dry pudding mix into whipped topping. Add pineapple and juice, marshmallows & nuts. Refrigerate.
Enjoy! Janis in Texas

This recipe or one very similar was sent in by Robbie IN, Judy (in Alaska). Abby in Atlanta, and Denise
Click Here to Print this Recipe

Jana requested Watergate salad recipes in the 7/19 newsletter. You can use the regular version of each of the products, if you do not wish to use the light version listed in this recipe. This is a great summer time treat.
Robbie IN

Low Fat Watergate Salad

1 pkg. (4-serving size) JELL-O Pistachio Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling

1 can (8 oz.) crushed pineapple in juice, undrained
1 cup vanilla lowfat yogurt
2-1/2 cups thawed Cool Whip Free Whipped Topping, divided

Stir dry pudding mix, pineapple with juice and yogurt in large bowl until well blended. Gently stir in 2 cups of the whipped topping; cover.

Refrigerate at least 1 hour.
Robbie IN
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This is for Jana, who was requesting a Watergate Salad recipe. This one is my favorite from all I've tried, and is one I've submitted to the newsletter before.

Pistachio Fluff

1 can (15 oz.) fruit cocktail
1 can (20 oz.) crushed pineapple
1 can (11 oz.) mandarin oranges
1/2 cup chopped pecans
2 pkgs. (3.4 oz. each) instant pistachio pudding
1 cup dairy sour cream
1 carton (8 oz.) frozen whipped topping, thawed

Drain fruit well in a bowl; reserve 1-1/2 cups of the juice. Pour juice into a bowl and add dry pudding mixes and sour cream until smooth. Fold in whipped topping, nuts and drained fruits. Chill at least 1 hour before serving.

NOTE: Can also add a couple of handfuls of miniature marshmallows, if desired.
Judy (in Alaska)
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Hi Nancy and Everyone,
I am looking for a recipe that I have made several times from this newsletter, and now I can't find it. It was a recipe for a
Jalapeno Corn Dip and was submitted by Susanah (I'm not sure of the spelling) from Louisiana. Does anyone have this recipe or know where I can locate it?

Thank you in advance.
Vickie, SE TX

Thank you Robbie, In. for the
Italian Cream Cake and Frosting. The one I am looking for is called Limoncello cake and frosting. It is served in an Italian Restaurant. I do hope someone can help me. Thank you, and Thanks for a wonderful recipe filled newsletter. Job well done~~~
Fae N C

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I was me, Marilyn in Ohio that requested the stuffed Pepper recipes, as well as the Cheeseburger soup. Thanks for all of the recipes. Will try the stuffed pepper recipes now as we have a lot in our garden.
Marilyn in Ohio

The recipe I am looking for is old one. It is
buttermilk icing, which is not a heavy icing, but one that seeps in to the cake. Can someone help me? I do hope so, and thanks.
Fae N C

This is for Anita in Camarillo, and is the most delicious lemon cake I've ever eaten. It is from the 29th Pillsbury Bake Off, and I would make it every year for my uncle's birthday, as he loved it.

Lemon Cream Dessert Cake

1 pkg. white cake mix (with pudding in it)
1 cup water
1/3 cup cooking oil
3 eggs, separated
1/2 cup flaked coconut
2 tbsp. grated lemon peel
3 tbsp. lemon juice

In large mixer bowl, combine cake mix, water, oil, and 3 egg whites. Blend until moistened and beat on high speed for 2 minutes. Fold in coconut and lemon peel. Remove 2 cups of batter. In small bowl, beat 3 egg yolks well with rotary beater or portable electric mixer. Add the 2 cups batter and lemon juice and mix well. Layer spoonfuls of batter alternately in two greased and floured 8 or 9 inch round layer pans I have also used a 15x10 inch jelly roll pan and bake for 20 minutes) beginning and ending with white batter. Swirl lightly to marble. Bake at 350° 20 to 30 minutes for 9 inch pans and 25 to 35 minutes for 8 inch pans, until toothpick, inserted in the center, comes out clean. Cool 15 minutes and remove from pans. Cool completely. Fill and frost cake when cold, using 1 cup for filling.

Frosting:
1 cup powdered sugar
1 pkg. (8 oz.) cream cheese, softened
1 pkg. (3.4 oz.) instant lemon pudding
1 cup milk
1 tbsp. grated lemon peel
1 (8 oz.) container frozen whipped topping, thawed

In large bowl, cream powdered sugar with cream cheese until smooth. Fold in whipped topping. In small bowl, mix pudding with milk for 2 minutes, using electric hand mixer or rotary hand beater. Stir in lemon peel. Fold pudding into cheese mixture. Fill and frost cake. Refrigerate at least 3 hours before serving.
Makes 16 servings.
Judy (in Alaska)
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AmazonLocal



My curiousity got the best of me. I looked up the history of Watergate Salad. For others interest in the history here is the link to know more.
http://en.wikipedia.org/wiki/Watergate_salad

This is another great lemon bundt cake recipe that mj, indy shared in a 6/09 newsletter.
Robbie IN

Lemon Pound Cake with White Chocolate Chips

1 cup butter, room temperature
1 1/2 cup sugar
2 teaspoons vanilla
3 eggs
Zest of 2 lemons
1 cup white chocolate chips, melted
2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cup buttermilk

Glaze:
3 tablespoons lemon juice
1 cup confectioners sugar

Preheat oven to 350 degrees. In a large mixing bowl, cream together butter and sugar. Add vanilla and eggs. Stir in lemon zest and melted white chocolate. Add dry ingredients, alternating with buttermilk.

Butter and flour a Bundt pan; pour cake mixture inside. Bake at 350 degrees for 50 to 55 minutes or until toothpick inserted in center comes out clean.

While cake is still in pan and warm, mix together lemon juice and confectioners sugar to make glaze. Brush half the glaze on exposed surface of warm cake.

Invert cake onto plate and glaze to of cake and sides.

When cake is cool, slice and serve with fresh strawberries, if desired. Can double the glaze.
mj, indy
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Tartar Sauce
Nancy, I don't have the original recipe for Cracker Barrel Tartar sauce, but I did a search on the net. Here is two that I found. When reading about them, one person said Red Lobster's version was similar to Cracker Barrels. Also saw where it said it was "sweeter" than most tartar sauce. The second recipe (Red Lobster's) has sugar in it, so that would explain the sweeter version. Hope this helps.
Abby in Atlanta

Cracker Barrel Tartar Sauce (Copycat/Clone)

3/4 cup mayonnaise
2 Tablespoons Dill Relish
1 Tablespoon dried parsley
1/2 Tablespoon lemon juice
1/2 teaspoon dried onion flakes
1/4 teaspoon Worcestershire sauce

Mix well. Place in fridge at least 2 hours to allow flavors to blend and develop


Red Lobster's Tartar Sauce (Copycat/Clone)

1/2 cup mayonnaise
1 1/2 Tbs. finely minced onion
1 Tbs. sweet pickle relish
1-1/2 tsp finely shredded and minced carrots(the size of rice grain)
1-1/2 tsp sugar.

Combine all ingredients in small bowl, cover and chill.
Serves 4.
Abby in Atlanta
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New Mexico Crockpot Chicken

4-5 boneless, skinless chicken breasts
1 (15.5 oz) can black beans, drained
1 (15 oz) can corn, drained
1 (15 oz) jar salsa

Take the chicken and put it into the crockpot. Add the can of black beans, jar of salsa, and can of corn. Keep crockpot on high for about 4-5 hours until chicken is cooked.
Makes 4-5 Servings
Click Here to Print this Recipe

Ginger Soy Flank Steak

1/3 cup lower-sodium soy sauce
2 tablespoons vegetable oil
2 tablespoons honey
1 tablespoon red wine vinegar
1/2 teaspoon grated peeled fresh ginger
1 garlic clove, pressed
1 (3-pound) flank steak, trimmed
Cooking spray

Combine first six ingredients in a heavy-duty zip-top plastic bag. Add steak. Seal bag, and turn to coat steak. Marinate in refrigerator overnight, turning occasionally.
Remove bag from refrigerator and let stand at room temperature for one hour.
Preheat grill to high heat.

Remove steak from marinade, discarding marinade. Place steak on grill rack coated with cooking spray. Grill six minutes on each side or to desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.
Serves 10
Source: CookingLight
Bill, Alb
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Lubbock, Texas 79416


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