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June 5, 2013
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Handcrafted Wood Carvings, Clocks and Cribbage Boards


This is a great alternative to traditional potato salad and has been a hit at the gatherings where I have taken it.
Robbie IN

Mexican Potato Salad
Serves 4 – 6

10 New red potatoes
1 small Green bell pepper, seeded and diced
1 small Red bell pepper, seeded and diced
1 (3.5 ounce) can pitted black olives, drained and chopped
1 small bunch scallions, thinly sliced, about 3/4 cup
2 large garlic cloves, crushed
6 ounces feta cheese, crumbled
4 jalapeño peppers, seeded and finely sliced
1 Tablespoon Cilantro, chopped
1/4 cup olive oil
1/4 cup Lime juice
1/4 cup Dijon mustard
3/4 teaspoon Cumin
Salt and pepper to taste

Boil the potatoes until just soft. Cool and quarter. Meanwhile, in large bowl combine mustard, vinegar, garlic, salt and pepper. Slowly whisk in oil. Add potatoes, olives, scallions, feta cheese and peppers. Toss to mix well.

Serve chilled or at room temperature.
Robbie IN
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There has been no newsletter for the past several days.  I went to Arizona to a family reunion.  It was a busy time and spent the time visiting.
Nancy Rogers


Pina Colada Muffins

1/4 cup oil
1/2 cup sugar
1 egg
1 cup sour cream
1 teaspoon rum extract
1 2/3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup crushed pineapple, drained
1/2 cup coconut. I prefer angel flake but shredded is fine too.

Whisk together oil, sugar, egg, sour cream, and rum extract until well blended.

Stir in dry ingredients, just until blended. Do not over mix. Fold in pineapple and coconut. Scoop into a greased 12 muffin pan.

Bake at 375º for 20 to 25 minutes, until done and golden in color.
Julie C
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When I read Lynn's recipe for potato pancakes it brought to mind the dish we had at Blueberry's on Sunday morn. It was called Redneck Benedict. Three potato pancakes, each topped with a poached egg and then covered with Hollandaise Sauce. It was too much for me so I enjoyed it again this morn. This was a benedict I hadn't had before.
Muriel, Naples,Fl.


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I would appreciate any WW Recipes anyone has they would like to share.
Thanks BG in Indy


Strawberries are appearing in the farmers market here in MO, so it's time for strawberry pie. Here is my favorite recipe.

Reduced Sugar Strawberry Pie

1/2 cup sugar
2 tablespoons cornstarch
1 cup cold water
1 package (.3 ounce) sugar-free strawberry gelatin
4 cups sliced fresh strawberries
Lite whipped topping
prepared graham cracker crust

In a small saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened. Remove from heat; stir in gelatin until dissolved. Let stand for 15 minutes.

Place strawberries in a large bowl. Add gelatin mixture, gently toss to coat. Pour into crust. Refrigerate until set. Top with whipped topping.

We had some tonight after supper.
Sharon in MO
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For Trish in Florida
The discussion here was to feed 300 people, and what size of serving to use for children thru athletes. The discussion about 300 gives only the totals, you can safely ignore that portion of the discussion.

Other locations say 1/4 cup is 2 ounces, others say 4 ounces. 4 ounces is about the size of a deck of cards. Therefore a !/4 cup would serve either a half deck, or a full deck equivalent.
bill, Alb.

Click here: Pulled Pork: how much to buy...
http://www.cheftalk.com/t/43540/pulled-pork-how-much-to-buy

"Standard" amount depends on locale and more on service plan. People in the south tend to expect bigger pulled pork sandwiches. 3 oz is a small sandwich for a hamburger bun, 4 oz a generous one, 6 oz a larger bun or half of a 12" French roll, and generally 1 oz per inch of French roll. I suggest using ice-cream scoops to keep service size consistent -- declasse with anything else, but helpful with pulled pork. Since the choice is pulled pork, any questions about class have already been answered.

One-quarter pound of cooked meat per person is too small for an adult crowd, Cub-Scouts maybe. Budget at least 6 oz per head even for church ladies, and 8 oz for firemen and athletes. I think I'd go between 7.5 oz for a high school group. For Boston butt, figure about 30% - 35% waste, and for whole shoulders figure 40% - 45% depending on leanness and the way you trim. This is for meat which has not been "enhanced;" are neither generous portions, generous waste figures; but they are not stingy either.

FWIW, you can save a little weight on the meat if you serve cole-slaw in the sandwich, rather than along side.

Pulled-pork parfait is a popular barbecue menu item now. If the deal hasn't been fully negotiated, or even if it has, you might want to consider this service option. Best served in clear glass or plastic.

Finally, bread choice is very important and will partially determine the amount of meat eaten. I suggest a selection of top-quality rolls.

Good luck with your first big 'Q,
BDL


Want to say thanks to all the ladies that sent in the recipe of the Cake Flour. Hope all of you have a great day.
Fay in FL.



Hardee's  Walmart 

For Trish in FL:
1/4 lb. equals 4 ozs, which, if you’re planning a dinner or a party, is the serving size you should plan for each guest.
grannym IL


Hi Nancy and all Landers,
In the last Recipe letter there was a recipe for Peach Cobbler Cake - don't remember who sent it in but it called for a cube of butter. I've never heard butter called that and don't know how much it is. I would like to make this recipe so could the person who sent it in please clarify what a cube of butter is.
Dianne in Wisconsin


Good morning Nancy and all Landers,
I have a question for all Landers - Does anyone know where I can buy Oreo Cookie Crumbs? I went online and they said Walmart carries them but I can't find any at our Super Walmart and they also said K-Mart carries them but no luck there either.
Dianne in Wisconsin


For Trish in FL: The approximate measure of a 1/4 pound of pulled pork would be 1/2 cup packed in a measuring cup.

The old adage of a pint's a pound the world around is not totally accurate if one gets very scientifically accurate, but in general it gives a fair idea of content.
Nana in SE Ohio


This is for Marsha LA, who in the 6/1newsleter inquired as to whether I use black or green olives in the Italian Bean Salad recipe (5/29 newsletter). I You can use either; I use black as that is what most of the family likes best. You can even use a combination, if you like.
Robbie IN


Strawberry Tapioca Salad

2 pkgs. (4 serving size) vanilla tapioca pudding mix
1 pkg. (6 oz.) strawberry Jell-O
3 cups water
1 container (8 oz.) frozen whipped topping, thawed
1-1/2 cup cut up fresh strawberries, or frozen thawed & drained

Mix pudding and Jell-O with water and boil rapidly for 1 minute. Chill until thickened. Fold in whipped topping and berries. Put into a 9x13 inch dish and chill until firm.
Judy (in Alaska)
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I can't wait to make this when the wild blueberries in the woods behind our house are ripe enough to pick, and always freeze some so we can enjoy it in the winter time too.

Blueberry Apple Crisp

2 cups blueberries, fresh, or frozen (unthawed)
2 cups thinly sliced apples
1 tbsp. lemon juice
1/2 cup brown sugar
1 cup flour
3/4 cup granulated sugar
1 tsp. baking powder
1/2 tsp. salt
1 egg, slightly beaten
1/3 cup melted butter, cooled
1/2 tsp. cinnamon

Butter a shallow 1-1/2 qt. baking dish and put in apples and blueberries. Sprinkle with lemon juice and brown sugar. Mix flour, granulated sugar, salt and baking powder. Stir in egg until crumbly and
sprinkle over fruit. Top with melted butter and sprinkle with cinnamon.

Bake 350º 35 to 40 minutes until golden brown. Best served warm with whipped cream or vanilla ice cream.
Judy (in Alaska)
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This recipe is as easy as 1-2-3 to put together and doubles as a candy, or a rich brownie, and is guaranteed to satisfy anyone's sweet tooth.

Baked Cream Cheese Fudge

1 can chocolate ready-to-spread frosting
2 eggs
1 pkg. (8 oz.) cream cheese, softened

Blend all ingredients thoroughly in mixer bowl and beat 1 minute on high speed until smooth. Pour into well greased 8 or 9 inch square pan. Bake
at 375º 45 to 50 minutes (if using glass pan, reduce heat to 350º).

Bake until fudge pulls away from the sides of the pan. Refrigerate 1 to 2 hours before cutting into small squares.
Judy (in Alaska)
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Toasted Glazed Pecans

1/3 cup pecan halves
2 teaspoons lightly beaten egg white
1 teaspoon pure maple syrup
1 teaspoon vegetable oil
1 pinch of coarse salt

Preheat oven to 350 degrees. Toast pecans on a rimmed baking sheet, shaking pan occasionally, until fragrant, 3 to 4 minutes. Whisk together egg white, syrup, oil, and salt in a small bowl. Add pecans; toss to coat. Toast on sheet, stirring occasionally, 8 minutes. Let cool completely.
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Spiced Honey-Glazed Sweet Potato Wedges

2-1/2 pounds sweet potatoes (about 5), peeled and cut into 3/4-inch wedges
1 /2 cup honey
1/2 stick unsalted butter
3-4 dried bay leaves
1-1/2 teaspoons ground allspice
Coarse salt and pepper

Preheat oven to 450 degrees. Arrange sweet potatoes in a single layer on a rimmed baking sheet. In a small saucepan, bring honey, butter, bay leaves, allspice, 1 teaspoon salt, and 1/4 teaspoon pepper to a simmer over medium. Pour mixture over potatoes and bake until tender and glazed, about 20 minutes, flipping halfway through.

Cook's Note
Potato wedges aren't just for weeknight dinners: These can hold their own in a festive spread, thanks to a buttery glaze.
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I would like a easy recipe for grilling sliced vegetables on a outdoor grill.
Thanks Boots in Scantily.


Barbara in Wentzville,Mo. requested the recipe for Hershey Almond bar pie.

Barbara, just put "Hershey almond bar pie recipe" in your browser and a lot of those recipes will come up.
Hope you find the exact one you want.
Barb in OKC


Nancy, here is a recipe for Barbara in Wentzville,Mo.

Cannoli Pie

3/4 lb. Ricotta cheese
3/4 c. sugar
1 tsp. vanilla
4-6 sm. Hershey bars with almonds (I put 3 bars in)
1 1/2 pts. heavy cream (that's 3 (8 oz.) containers)
2 graham cracker pie crusts (chocolate is best)

Chop Hershey bars finely. Gently mix Ricotta, sugar, vanilla, and Hershey bars. Whip 1 1/2 pints heavy cream until very stiff. Fold in 3/4 of cream into cheese mixture. Pour into pie shells. Top with remaining cream and Hershey bar. Refrigerate.
Bren in Louisiana
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Roast Chicken with Herbs on Lemon Slices
Serves 4 with leftovers

2 lemons, very thinly sliced, seeds removed
1 large (4 pounds) roasting chicken
3 tablespoons Dijon mustard
3 tablespoons chopped fresh herbs (parsley, thyme, oregano)
Salt and pepper, to taste
2 tablespoons olive oil

Set the oven at 400 degrees. In a baking dish just large enough to hold The chicken snugly, lay the lemon slices without overlapping.

Remove the giblets from the chicken and clean the cavity. Snip off any Pockets of fat from the vent end of the bird. With kitchen shears, cut up
Either side of the backbone. Save the backbone, neck, and gizzard for Making soup. With your hands, bend back the two cut sides (where the
Backbone was) until the chicken is flat. Set it skin side up on a cutting Board.

In a bowl, stir together the mustard, herbs, salt, pepper, and olive Oil. Starting at the breast end of the bird, slide your fingers under the Skin into the air pocket between the skin and flesh. Slip some of the Mustard mixture over the breast on both sides. Then slide your hand at the Opening near the thigh. Add some mustard mixture to the thighs on both Sides.

Set the bird flat, skin side up, on the lemons in the baking dish. Spread the remaining mustard mixture on the skin and tuck the legs up so The bird is compact.

Roast the chicken for 55 to 60 minutes or until a meat thermometer Inserted into the thickest part of the thigh registers 165 degrees. Let the Chicken rest for 10 minutes.

Cut the chicken up the center to make 2 halves. Cut each half into Quarters so you have 2 whole legs and 2 breasts. Separate the drumsticks From thighs to make 4 leg pieces. Cut a large horizontal piece off the Breast to make 4 breast pieces. .

Serve the chicken with the lemons and steamed or roast potatoes.
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