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July 21, 2013
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Cooking for Two |  Soups and Salads | Easy and Simple Recipes

Chicken Noodle Soup
Makes 2 servings

4 ounces noodles, uncooked
2 cups chicken broth
1/4 cup celery, sliced into thin
1/4 cup carrots, sliced thin
salt to taste
pepper to taste

Cook noodles, celery, carrots in chicken broth for 30 minutes. Add sat and pepper to taste.
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Potato Soup
Makes 2 servings

1-1/2 cups diced potatoes, not cooked
1/8 cup chopped onions
2 cups milk
1 tablespoon butter

Place onions and potatoes in enough water to cover the potatoes. Cook untill potatoes are tender. Drain. Add milk and butter and heat until completely hot.
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Pork and Bean Salad
Makes 2 servings

1 (14 ounce) can pork and beans
1 tomato, chopped into large pieces
3 green onions, sliced
1 tablespoon Miracle Whip salad dressing
1 tablespoon pickle relish
1/8 cup bacon bits or fried bacon, crumbled

Mix all ingredients and chill for 30 minutes or more.
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Peach Salad or Dessert
Makes 2 servings

1 cup Cool Whip
1 carton (8 ounces) peach yogurt
1/2 cup fresh peaches, finely chopped

Combine whip cream and yogurt. Add chopped peaches. Serve as a salad or dessert.

Note I like to add a little bit of granola on top of the salad. It adds some crunch to the dessert.
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 Tomato Recipes 

Apple Salad
Makes 2 Servings

1 large tart apple, chopped,
1/4 cup celery, sliced thin
1/4 cup pecans, chopped
1/4 cup Miracle Whip salad dressing

Combine all ingredients in bowl. Refrigerate for about 30 minutes.
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Pear with Cottage Cheese Salad
Makes 2 Servings

1/4 cup raisins
1 cup cottage cheese
1 small (8 ounce) can pear halves, drained and chilled

Combine raisins and cottage cheese. Place pear halves on lettuce salad plate. Scoop cottage cheese and raisins into pears.
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Fried Peach Salad
Makes 2 Servings

2 large peaches
2 tablespoons butter, melted in skillet
4 tablespoons brown sugar

Cut peaches in half and peal. Cut into 1/8th and place peaches into skillet with melted butter. Turn when edges are brown. Add brown sugar and let carmelize slightly. Serve with a spoonful of Cool Whip on top.
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Applesauce Salad
Makes 2-3 servings

1 cup applesauce
1 (3 ounce) package cherry flavored jello
1/4 cup orange juice
1 cup 7-up (I use the Cherry flavored 7-Up)

Dissolve jello in heated applesauce. Add 7-up and orange juice and combine well. Pour into individual molds or dish. Chill until set.
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Coke Salad
Serves 2-3

1 small (3 ounce) package of cherry jello
1 cup Coke
1 small bottole maraschino cherries, drained and chopped
1 cup pecans, chopped

Dissolve jello in 3/4 cup hot water. Add Coke, cherries and pecans and stir well. Pour into individual dishes and refrigerate until set. Serve with a spoonful of Cool Whip on top.

Note: I prefer using 1 cup of bing cherries (cut in half) to marachino cherries.
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Pea Salad
Makes 2 Servings

1 small (8 ounce) can Le Sauer Peas, drained
1/4 cup cheddar cheese, cut into 1 inch cubes
2 tablespoons pickle relish
1 egg boiled, chopped
3 green onions, sliced thin
1/8 cup canned French fried onion rings, lightly crushed
1/4 cup Miracle Whip Salad Dressing

Gently combine all ingredients until combined well. Refrigerate 30 minutes before serving.
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Homemade Ice Cream Recipes

Mexicorn Salad
Makes 2 servings

1 small can Mexicorn
1/2 green bell pepper, chopped
1/8 cup canned French Fried Onion Rings, lightly crushed
1/4 cup celery thinly sliced
1/2 cup French or Catalina salad dressing

Gently mix all ingredients together. Chill for at least 30 minutes. Spoon salad on salad plates on top of leafy lettuce. Makes a very good and colorful salad.
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Fruit Salad

I make my fruit salad this way I am not sure where I got the recipe.
1 can lemon or lime pie filling
1 can crushed pineapple
1 can mandarin oranges
1 can fruit cocktail
1 cup Cool Whip thawed
I drain the fruit some & mix all together and refrigerate

It makes quite a big dish full.

Makes 8-10 servings
Mary Ann Hall Upstate N. Y.
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Thank you, Abby, for the tartar sauce recipes.
grannyM IL

For Marilyn wanting suggestions on using her bountiful supply of green peppers, you might enjoy this soup. If you don't have red and yellow peppers, you can use all green.

You can also use a combination of ground beef and sausage if you want a slightly different taste. Martie NM share the recipe in a 1/10 newsletter.
Robbie IN

Unstuffed Bell Pepper Soup

1-1/2 to 2 pounds lean ground beef
1 medium onion chopped
1 clove garlic crushed
1 (15 ounce) can tomato sauce
1 (15 ounce) can beef broth
1 (15 ounce) can diced tomatoes
3 cans water
1 cup to 1 1/2 cup uncooked rice (I use brown)
1/2 each red and yellow pepper, coarsely chopped
2 green peppers, coarsely chopped

Brown ground beef, onions and garlic. Add salt and pepper to taste, drain. Mix remaining ingredients in crock pot. Cook on High 3 hours then on low 1 hour or on low 7-8 hours.

If cooking on stove, simmer till rice is tender. Soup will become thicker as rice absorbs liquid. Sprinkle Parmesan cheese on top when serving.

Soup will become thicker as rice absorbs liquid. Sprinkle Parmesan cheese on top when serving.
Marti NM

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Handcrafted Wood Carvings, Clocks and Cribbage Boards

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Buttermilk Recipes   

Fae N C requested a recipe for Buttermilk Glaze in the July 20th newsletter. This is the one I've used with good results, so hope it is what she is looking for.

Buttermilk Glaze

1/2 cup butter
1 cup granulated sugar
1/2 cup buttermilk
1/2 tsp. baking soda

Melt butter in large saucepan, stir in sugar, buttermilk and soda and bring to a good rolling boil, stirring constantly. Boil for at least 1 minute. Prepare this shortly before cake comes out of the oven and pour sauce over the hot cake in the pan, as soon as it's removed from the oven. Let stand 1 hour and then turn onto a rack to cool completely.
Judy (in Alaska)

This is the cake I like to use for that glaze, as it is so moist and wonderful:

Apple Dapple Cake

3 eggs
1-1/2 cups cooking oil
2 cups sugar
3 cups flour
1 cup pecans, chopped
3 cups chopped apples, peeled
1 tsp. salt
1 tsp. baking soda
1/4 tsp. cloves
1/4 tsp. cinnamon
2 tsp. vanilla

Stir all ingredients together in large bowl until well mixed, and pour into a greased and floured 9x13 inch pan. Bake at 350° for 50 to 60 minutes, or until tests done. About 5 minutes before it's done, prepare glaze.

Another glaze I like using for it is:
1/2 cup butter
1/4 cup evaporated milk
1 cup brown sugar

Boil together in saucepan and pour over cake after cake comes out of the oven.

If you boil it a little longer than 2-1/2 minutes, it will get like a hard glaze on the cake when cake is cold.

NOTE: I think you could easily bake this cake in a bundt, or tube pan also.
Judy (in Alaska)
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Good Morning Nancy and all Landers,
I'm going to put my 2 cents worth in on great Tartar Sauce lol. I got this recipe from the Men's Club at my church about 20 years ago and it's all I have ever made since. Everyone who tries it really loves it. I'm going to give the large version of the recipe but you can cut it in half if you don't need this much. I use the larger version and put it in small jars with lids that I have saved. It keeps in the frig (I have old frig in garage I use) for a year.

Tartar Sauce:
2 quarts Miracle Whip(no substitutes) 1 cup sugar
1 pint Sweet Dill Pickle Relish 1 tsp. salt
1 large Tbsp. regular mustard 1 medium onion, pureed(I just use grater and
grate the onion fine).

Combine all ingredients in really large bowl. Makes about 1- 1/2 qts Keeps forever in frig. Hope everyone will enjoy this. My Mom uses it like a spread on homemade bread lol. We have also used this on ham sandwiches. I save all my small jars with lids and use them to store the sauce in.
Dianne in Wisconsin

Good morning Nancy,

It is for old timey Buttermilk Icing

1 cup sugar
1/2 cup buttermilk
1/2 tsp. baking soda
1T. white syrup
1/4 stick of oleo

Mix all together and bring to a boil. Cook til slightly thicken. Pour over cake while cake is still hot.

Thanks you very much, I always enjoy your newsletter.
Laura in Texas
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Here's one that Marilyn in Ohio might be interested in to use up her green peppers. It is sooo good and tastes just like stuffed green peppers.

Stuffed Green Pepper Soup

1 pound ground beef
1 envelope dry onion soup
1 (14.5 oz) can diced tomatoes
1 can tomato sauce
1 c cooked white rice
2 lg. green peppers. chopped (I cut them in small squares)
1 beef bouillon cube
1/8 c brown sugar
2 T apple cider vinegar
1 1/4 c water
Mozarreli cheese, if desired

Brown beef in large pot. Drain. Return to pot and add remaining ingredients, except rice, and bring to a boil. Reduce heat & simmer for 30-40 min. or til green pappers are soft. Add rice and heat thru. Sprinkle with cheese if desired. Makes 5 servings
Lynn WI/FL
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Limoncello Cake Recipes
In response to Fay in NC to her reply on Saturday July 20th for Limoncello cake, here is a simple one and more original one.

Limoncello Cake

One 2 layer 8 inch cake
Lemon Cake
1 box of super moist or moist deluxe white cake mix
4 egg whites
1/4 cup oil
1 cup water
1/3 cup fresh lemon juice
Fresh grated zest of 1 lemon
Limoncello simple syrup
1 cup water
1 cup sugar
1/2 cup limoncello (lemon flavored liquor)
Lemon Frosting
1 stick of unsalted butter at room temp
1 8 oz cream cheese or mascarpone cheese at room temp
Fresh grated zest of 1 lemon
Pinch of salt
4 cups confectioners sugar
Preheat the oven to 325 F.

Grease & flour two 8 inch cake pans.

Separate the egg whites into a large mixing bowl and give them a quick whisk. Add the oil, water and lemon zest and whisk them together then on low speed then add the cake mix slowly. Once combined mix for 2 minutes on med speed.

Pour the cake evenly into the two cake pans and bake for the amount of time per the box. Just until a toothpick comes out clean.

While the cakes are baking make the simple syrup by combining the water and sugar in a small sauce pan on high heat just until it boils then reduce the heat to keep the mixture at a high simmer and simmer for 15 minutes. Take the syrup off the heat and immediately stir in the limoncello. Set aside.

Next make the frosting by creaming together the butter, cream cheese and confectioners sugar and add in the lemon zest.

Beat on high until smooth and creamy. Set aside.

When the cake comes out of the oven let them cool for 5 mins, then take a sharp bread knife and cut the tops of the cake to make them uniform smooth layer on top. Remove the cakes from the pan and place on a plate. Take a knife and poke holes in the top of the cake all the way through. Take the simple syrup and spoon over the tops of the cakes evenly just soaking the cakes. You may not use all the solution so just store the remains in an air tight container in the refrigerator for another use.

Frost the top of one cake and then place the other cake on top and frost the rest of the cake with the remaining frosting.
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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

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