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July 22, 2013
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Mango Recipes

Mango Pie

1-1/4 cups sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
2 to 3 Tablespoon flour
3-1/2 cup green to partially ripe mangoes, peeled and sliced (Do not use ripe mangos)
juice of one lime
double crust pastry for 9 inch pie

Combine sugar, spices and flour. Sprinkle mangos with lime juice. Mix all thoroughly. The greener the mango the more sugar you will need. Adjust accordingly. Pour into pie crust. Top with crust, cut vent holes. Brush top crust with half and half or light cream, sprinkle with sugar. Bake 425° for 10 minutes. Reduce oven temperature to 350° and bake 30 to 40 minutes longer. Fruit should be tender when a knife is inserted in pie.
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Mango Cooler

1-1/2 c. ripe mango puree
2 tbsp. sugar
2 c. orange or pineapple juice

Combine mango puree, sugar and juice. Chill. Pour over crushed ice and serve.
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Homemade Mango Ice Cream

4 cups peeled mango slices, chopped fine
1 cup sugar
4 (13 oz.) cans sweetened milk, chilled
1/2 gallon Half and Half
6 eggs, well beaten
1 tbsp. vanilla extract
1 tsp. almond extract

Combine mango slices and sugar in a microwave proof bowl. Heat until sugar dissolves. Place in refrigerator to chill slightly. In a churn, combine sweetened condensed milk, Half and half, eggs and extracts. Add chilled mango mixture. Follow manufacturer's directions for making ice cream.
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Mango Barvarian Cream

1 envelope unflavored gelatin
1/2 cup sugar, divided
Generous dash of salt
1 cup milk
2 eggs, at room temperature, separated
1 teaspoon vanilla
1 medium to large ripe mango
2 to 3 tablespoons lime juice
1 cup heavy cream, whipped stiff

In large saucepan, mix gelatin, 1/4 cup sugar, salt, milk and egg yolks; blend well. Stir over low heat until gelatin is dissolved and mixture coats metal spoon (175 degrees on candy thermometer). Remove from heat. Remove from heat. Stir in vanilla. Chill until mixture mounds slightly when dropped from spoon, stirring occasionally. Meanwhile, peel mango. Cut flesh off seed in slices, scraping off any flesh clinging to seed. Reserving prettiest slices for garnish, puree enough mango (about 1 1/4 cups) in blender or food processor to yield 1 cup. Mix in lime juice. Stir into chilled custard. In small bowl of mixer, beat egg whites until foamy. Gradually beat in remaining 1/4 cup sugar until soft peaks form. Fold egg whites and whipped cream into mango mixture. Turn into 6-cup ring or other mold rinsed with cold water. Chill until firm. Unmold. Garnish with reserved mango slices.
Makes 8 servings.
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Pineapple Mango Pie

1 (14 oz.) can chunk pineapple, drained
4 large ripe mangos, peeled and sliced (3 cups)
1/2 cup sugar
3 tablespoons flour

In a bowl, mix mangos, pineapples, sugar. Sprinkle with flour. Stir constantly, mixture should be thick. Pour into a 9 inch double pie crust and bake at 325 degrees for 40-45
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Mango Custard Pie

2/3 cup brown sugar, packed
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1-1/2 cups mashed or pureed mango
3 eggs, unbeaten
1 large can evaporated milk
1 (9 inch) unbaked pie shell

Put all ingredients into the blender; pour into pie shell and bake in oven at 350 degrees for 45 minutes or until knife blade inserted into center comes out clean.
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Mango Crisp

3 to 4 peeled, sliced mangos
1 cup sugar
1 cup flour
1 teaspoon baking powder
1 egg, beaten with fork
1/3 cup melted butter

Mix sugar, flour, and baking powder well, then add egg and mix again. Grease 9 x 9 inch pan, cover bottom with mangoes. Then spoon crumb mixture over mangoes. Dribble butter over crumb mixture and sprinkle lots of cinnamon on top. Bake in 350 degree oven for 45 minutes.
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Mango Salsa

2 ripe, but firm, mangoes
1/2 teaspoon minced jalapeno pepper
2 tablespoons coarsely chopped cilantro leaves
1 tablespoonfresh lime juice
1/4 teaspoon ground cardamom or coriander

Peel mangoes and chop coarsely. Combine with other ingredients and serve right away. Makes 2 cups.
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Mango Avocado Salsa

1 lg. mango, peeled, diced
3 tbsp. red onion, minced
3 tbsp. diced green pepper
3 tbsp. diced red pepper
1-1/2 tbsp. white wine vinegar
1 tbsp. chopped fresh cilantro
1 tbsp. olive oil
1 tsp. minced fresh chives
1/2 lg. avocado, diced

mix all ingredients except avocado in large bowl. Add avocado to salsa and stir gently to combine. Salt and pepper to taste.
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Mango Cherry Salsa

1 onion, chopped
2-3 cloves minced garlic
2-4 jalapenos, seeded & minced
Juice of 2 limes
Juice of 1 lg. lemon
2 tbsp. vinegar (preferably white wine or cider)
1 lb. fresh cherries, seeded & cut in half
1 jar mangos or 2 fresh, cut in 1/2" cubes

Heat sauté pan over medium heat. Add enough oil to lightly cover bottom of pan, about 1 tablespoon. Add onions, peppers and garlic and saute over medium heat until onions begin to collapse, about 5 to 8 minutes. Add lime juice, lemon juice and vinegar. Bring to a boil, add cherries and mangos. Simmer for 8 to 10 minutes, stirring occasionally. Remove from heat. Place in a serving bowl and chill. This may be served hot if preferred. If a smooth sauce is preferred, puree in food processor before chilling. This is served with grilled chicken or grilled or pan-seared fish. This makes about one pint of salsa.
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Mango Rice Casserole

1 mango, chopped
1 pound hamburger
Salt and Pepper to taste
1/2 onion, chopped
1 cup rice
1 quart tomato juice

Brown hamburger, mango and onion, then drain. Add salt, pepper, rice and juice and simmer 30 minutes.
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Pineapple Mango and Cucumber Salsa

1/2 cup pineapple, diced sm.
1/2 cup firm ripe mango
1/2 cup cucumber, diced & peeled
1/3 cup red bell pepper, diced
1/3 cup tomato, diced
3 tablespoons green onion or chives, finely chopped
3 tablespoons cilantro or 1 tsp. mint
juice of 2 limes
Hawaiian chili pepper or jalapeno, to taste
Salt to taste

Cut all ingredients in small diced; mix well, adjust seasoning. Chill to marinate and marry flavors. Good with white fish.
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Peach and Mango Chicken

2-1/2 to 3 pound chicken
1/4 cup butter
1/2 cup diced peaches
3 strips lemon rind
1-1/4 cup chicken stock
1 tablespoon lemon juice
1/2 cup heavy cream
Salt and pepper
1 cup diced mangos

Preheat oven to 350 degrees. Fry chicken in butter until browned. Add mangos, peaches, lemon rind, and stock. Cover and bake 1 hour. Remove chicken from pan, keep warm. Remove lemon rind. Add lemon juice and cream. Season to taste. Bring sauce to simmer and reduce until thickened. Pour sauce over chicken and serve with rice.
4-6 servings.
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My grandmother found that recipe for Apple Dapple Cake (featured in the July 21 newsletter) in the 1970s and after trying it herself passed it along to me. It is great. But what she did that I think really put it over the top was poked the cake all over while it was still warm and then poured on half the glaze, and after that seemed well absorbed, poured on the other half. We did it in a bundt pan but I like Judy's use of a 9x13 and will do it that way next time.

Barbara in Las Vegas

Hello Nancy,
Thank you for all the great work you do with sending out the recipes and suggestions. Also keeping us up to date on your “two little ones”. They sound like a “hoot”.

I am sending a recipe that our daughter entered in a contest and won first prize. Hope your people will like it too.

Mexican Lasagna

1 pkg. flour tortillas
Olive oil
8 oz. cream cheese, softened
8 oz. sour cream
2 cups browned hamburger, or cooked
cube chicken or crab meat (your choice)
1 1/2 cup salsa
8 oz. shredded cheddar cheese and
hot pepper cheese

Method: Need round glass baking dish.

Brush both sides of tortillas with olive oil. Place one tortilla in the bottom of dish. Spread with a layer of cream cheese and a layer of sour cream. Add a layer of meat, spoonful of salsa and a sprinkling of both cheeses. Continue to layer dish until it is at leaset 4 or 5 layers high.

Finish with an oiled tortilla, thin layer of salsa and a sprinkling of cheese. Bake at 350 degrees for 30 – 40 minutes. The cheese should be melted and center hot. Cut into pie-shaped wedges and serve.
Lois from Grafton, OH
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I need some help please. I am doing a
dinner with Polynesian Chicken. Will appreciate any help and suggestions on side dishes and deserts. Thanks in advance.
Elizabeth southeast Ga.

I believe it was Vickie who lost her recipe for Jalapeno Corn Dip

from a previous newsletter. This recipe appeared in a 5/07 newsletter and was shared by Susana in Louisiana.
Robbie IN

Jalapeno Corn Dip

1 pint sour cream
1 cup mayo
2 cans drained Mexicorn
3-oz pickled jalapenos, diced
1 tbspn lemon juice
1-2 tspn Creole Seasoning Mix
1/2 tspn vinegar
1 bunch, chopped green onions
4 cups Freshly shredded mild cheddar

Combine all ingredients and chill overnight. Serve with Townhouse cracker, Melba toast or corn chips (Makes 2-quarts)
Susana in Louisiana
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Thank you, Dianne, for your
tartar sauce recipe. I like the fact that it keeps virtually forever.
grannym IL

Thank you to whomever responded to my request for Limoncello cake recipe.

Many thanks goes to Laura in Texas and Judy in Alaska for the old timey buttermilk icing. So nice we can depend on our friends, whom we have never met, to supply our request promptly and deliciously. We can depend on one another. Blessings to all.
Fae N C

Our granddaughter is vegetarian. I am requesting some
vegetable recipes and she does not use fish or chicken. I know I have come to the perfect place for I have always found my answers with Nancy and the “Landers”. When did you last post stories about those two fur balls of yours? I miss hearing about them. I pray you are doing well, Nancy. You certainly have taken on a monumental task doing this newsletter. I miss it when I do not get to read it. Thank you for your diligence and all you do for we who love you.
Sylvia in FL

Beef Stew with Bacon, Onion and Sweet Potatoes

1 lb. beef stew meat (1" chunks)
1 cab (14oz) beef broth
2 medium sweet potatoes-peeled-cut
into 2" chunks
1 large onion-cut into 1 1/2" chunks
2 slices thick-cut bacon, diced
1 tsp. dried thyme
1/2ts. black pepper
2 tbsp. cornstarch

Coat slow cooker with cooking spray. Combine all ingredients except cornstarch in slow cooker; mix well. Cover and cook 7 to 8 hours on low or 4 to 5 hours on high, or until meat and vegetables are tender.

With sloted spoon, transfer beef and vegetables to serving bowl cover with foil to keep warm. Turn cooker on high. Combine cornstarch with 2 tbsp. water;mix well. Stir into juices; cover and cook 15 minutes or until thickened. Spoon sauce over beef and vegetables.
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 Asian Noodles with Vegetables and Chicken

1 tbsp. vegetable oil
2 cups sliced shitake mushrooms
or button mushrooms
2 cups fresh snow peas-sliced in half
2 pkgs. (16oz) garkuc abd vegetable
instant rice noodle soup mix
2 cups boiling water
2 (pkgs) refrigerated cook chicken
breasts-into pieces
1/4 tsp. red pepper flakes
2 tbsp. fresh lime juice
1tbsp. soy sauce
2 tbsp. chopped cilantro or
sliced green onions

Heat oil in large skillet over medium-high heat. Add mushrooms and snow peas. cook 2 to 3 minutes or until peas are crisp-tender. Remove from skillet:set aside. Break up noodles in soup mix. Add noodles, 1 seasoning packet, water, chicken and red pepper flakes; mix well.

Cook over medium-high heat 5 to 7 minutes or until liquid thickens. Stir in reserved vegetables, lime juice and soy sauce. Sprinkle with cilantro. Serve immediately.
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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

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