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March 2 2013
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We need you to share your favorite tried and tested recipes? Send them in to everyday_recipes@yahoo.com
The newsletter will continue be sent out daily (except Wednesday) when enough tips, suggestions and recipes have sent. 


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Cranberry Cake

1/4 lb Butter,Room Temperature
1 cup Sugar
2 Eggs, Room Temperature
2 cups Flour, Sifted
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
1 pint Sour Cream
1 tsp Vanilla
1 small Whole Cranberry Sauce
3/4 cup Confectioners' Sugar
1 Tbsp Water, Warm
1/2 tsp Vanilla

Cream butter and sugar. Add eggs, one a time, beating well after each addition. Combine flour, baking powder, baking soda and salt. Add to egg mixture alternating with sour cream, begin and end with dry ingredients (FL, SC, FL, SC, FL) Mix well after each addition. Add vanilla. Grease tube pan. Put 1/2 of batter in pan, then 1/2 of cranberries and swirl. Add rest of batter and cranberries and swirl. Bake in preheated 350° for 50 minutes. Cool. Blend 3/4 cup confectionary sugar, 1 tablespoon of warm water and 1/2 teaspoon of vanilla. Drizzle on top.
Denise
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My grandma always put rivels in potato soup. . . But I never got the recipe from her. Would appreciate someone telling me how to make them! I tried flour, egg & salt, but it was just a lump of dough.
Thanks Grams.


Thanks to Bill for sharing tips and recipes on a low carb diet; they are greatly appreciated. Also, congratulations on your weight loss!
Robbie IN


I need some help. I am an addicted sweet eater. I am also Type 2 Diabetic. Two weeks ago I gathered up ALL the pie, cookies and pastries in the house and put them in the trash. Since then I've had one muffin. Have decided to try and make my own rather than buying them so that I can have better control of the ingredients.

I'm sure you have recipes for some delicious muffins, pastries etc. that you could share so I can at least eat healthier sweets. Would you please share? I recently saw a cake recipe using the entire orange, skin all. Any ideas on how we can make muffins like that?
Thank you. Anita in Camarillo


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Email Address to respond to newsletter replies, requests and tips. Please include date of newsletter, name of recipe and number of servings. Remember to include your name within the message as well.
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Thanks Southern Lou for the tips on freezing meals for one.
Bren in North Louisiana



Karen TX asked for ideas for an anniversary party in the 2/17 newsletter. Serving a variety of salads has always gone over very well with any large function that we have held. You could do the traditional potato salad, coleslaw, pasta salad and include various vegetable, bean, fruit, seafood and chicken salads. If serving appetizers, you could have stuffed mushrooms, stuffed cherry tomatoes, tortilla roll-ups, vegetable pizza, and/or cheese balls and various crackers. Playing popular music from the years that the couple dated and wed adds a nice flair to the event. Lots of pictures of the couple can be used to decorate. One of the nicest things I have seen done is to have everyone invited write about a favorite memory of the couple and put the stories in a memory book. Some of the stories could be shared at the event. If their are grandkids and they are old enough, they often enjoy sharing their favorite moments with Grandma and Grandpa. Let us know, if you need punch, dessert, salad or other recipes. Good Luck with your party.
Robbie IN
 

Another family favorite recipe I found in my recipe archives from many years ago.

Choco Taffy Chewies

2 cups flour
1 tsp. baking soda
1 tsp. salt
1/2 cup butter
1 cup sugar
1/2 cup light molasses
1 egg
1 tsp. vanilla
1 cup quick-cooking oats
1 cup semi-sweet chocolate chips
1 cup flaked coconut

Cream butter with sugar until smooth. Add molasses, egg and vanilla and beat in well. Blend in flour, soda and salt. Stir in oats, chocolate chips and coconut. Drop by teaspoon onto greased baking sheets. Bake 375º for about 10 minutes, until nicely browned. Cool and frost with Chocolate Glaze.

Chocolate Glaze:
3/4 cup sugar
1/2 cup evaporated milk
1 cup semi-sweet chocolate chips

Combine sugar nd cream in saucepan over medium heat. Bring to a rolling boil, stirring. Remove from heat. Pour hot syrup over chocolate chips. Beat vigorously until chips are melted and glaze is of spreading consistency.
Judy (in Alaska)
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This is one of the first cakes I ever learned to bake in 4-H Club, and it has remained a favorite through the years.

Lazy Daisy Cake

3 eggs
2 cups sugar
2 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. salt
1 cup milk
4 tbsp. butter

Mix together well eggs, sugar and vanilla. Add dry ingredients and beat in. Bring milk and butter just to boiling point and add to mixture in bowl and beat well. Pour batter into a greased and floured 9x13 inch baking pan. Bake at 350º for 35 to 40 minutes, or until tests done when insert toothpick near the middle. Remove from oven and spread hot cake with topping.

Topping:
6 tbsp. melted butter
4 tbsp. evaporated milk
10 tbsp. white, or brown sugar
1 cup flaked coconut

Mix all ingredients together in a bowl and carefully spread over top of hot cake. Put under broiler until bubbly and golden brown, watching carefully, as doesn't take long. Cool thoroughly before serving.
Judy (in Alaska)
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Asparagus Casserole

1 tall can asparagus, drained
1 (14 ounce) can English peas
1 can cream of mushroom soup
1 4 oz. Jar pimentos, chopped
2 hard-cooked eggs, chopped
2 Tbsp. Milk
2 oz. Grated Cheddar cheese
1 Tbsp. Butter

Add milk to mushroom soup. Heat and stir until smooth. Add pimento and hard-cooked eggs. Layer asparagus, English peas and soup mixture in a buttered 8 by 8 casserole dish. Finish the Layering with the soup mixture. Sprinkle grated cheese on top and dot with butter. Bake 25 to 30 minutes at 350 degrees or until soup is bubbly and casserole is slightly brown.
Makes 6 servings
Bren in North Louisiana
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I don't have a recipe request, but I do need some help. I need a new stove. I prefer gas. But I am confused on what to buy. Several have a fifth burner, some small, some oblong. Some have convection cooking. Some are manual clean, some self-cleaning. Has anyone purchased a gas stove lately and could give me their opinion of what stove they bought and what their likes and dislikes are? I would sure appreciate your input.
Sharon in MO


Hi Nancylanders. I have lost a recipe I had for red cabbage. I think I got it in some recipe cards put out by Betty Crocker back in the 70's or 80's. It called for bacon, red cabbage, brown sugar, vinegar, flour, and a couple of other ingredients. It was one of my husband's favorites, and I can't find it anywhere. Any help would be greatly appreciated.

Thanks so much in advance, someone on the site always seems to be able to come through with just the right recipe that's being requested.
Marsha, Los Angeles CA


Nancylanders, let me tell you it don't get any easier than this to make a GREAT dessert. I made this recipe for the first time yesterday and it came out better than fantastic. Just two (2) ingredients, an electric or hand mixer, a 13 x 9 x 2-inch baking dish or pan and a preheated oven - what's not to like about this one?
Mr. Myron Drinkwater - Lake Forest, CA

Pineapple Angel Food Cake

1 box Betty Crocker angel food cake mix
1 (20 oz) can crushed pineapple (undrained)

Preheat oven to 350°. In a large mixing bowl beat together the cake mix and the undrained can of crushed pineapple. Mix for 1 minute on low speed then for 2 minutes on medium speed. Scrape down the sides of the mixing bowl with a rubber spatula.
Pour the batter into a 13 x 9 x 2-inch ungreased baking dish. Bake, uncovered, in the preheated oven for 25 to 30 minutes or until the top is lightly browned. Allow the cake to cool then cut into squares and serve with Cool Whip or vanilla ice cream (top with pineapple ice cream topping, if desired).
12 to 16 servings.

Cook's Note: Do not add oil or eggs to this cake mix recipe. Be sure to use Betty Crocker cake mix with only one bag inside the box. The angel food cake mixes with two bags will not work with this recipe.
Mr. Myron Drinkwater - Lake Forest, CA
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Sliced Tomatoes Vinaigrette
Servings: 4

2-3 large tomatoes, ripe, cored and sliced
4-6 leaves basil, fresh, chopped
4 tablespoons cider vinegar
2 tablespoons olive oil
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon white pepper, finely ground

Arrange tomatoes and basil leaves in shallow serving bowl. Stir together well the remaining ingredients and pour over tomatoes. Can rest at room temperature for 30 minutes, or be served immediately.

Serving Suggestions:
The best of the summer season, tomatoes and basil. Serve as a side with grilled pork chops or grilled sausages.

Calories: 88 calories Protein: 1 grams Fat: 7 grams Sodium: 301 milligrams
Cholesterol: 0 milligrams Saturated Fat: 1 grams Carbohydrates: 7 grams
Fiber: 1 grams
Bill, Alb
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I recently had to change to Firefox. Can you please tell me how to enlarge and print recipes in newsletter?
Elizabeth


 Chicken Cacciatore

1 (2 1/2 to 3 lb.) broiler-fryer chicken, cut up
3 tbsp. Olive oil
2 cans (14 1/2 oz. Each) Del Monte Italian Style Stewed Tomatoes
1 (6 oz.) can Del Monte Tomato Paste
2 cups sliced mushrooms
1 tsp. Crushed basil
Salt and pepper
Hot cooked pasta (for serving)

Fry chicken in oil until browned on all sides, about 15 minutes; drain.

Add stewed tomatoes, tomato paste, mushrooms, basil, and salt and pepper to taste. Cover and simmer 30 minutes.

Serve over hot cooked pasta.
Makes 4 to 6 servings

Source: Recipe flyer: The Del Monte Tomato Times, Premier Edition,
Volume 1, Del Monte Corporation, 1988
Bren in North Louisiana
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Chicken and Rice
6 servings

1 cup uncooked regular long-grain white rice
2 1/4 cups water
2 tablespoons olive oil
1 package (8 ounces) sliced fresh mushrooms (about 3 cups)
2 small bell peppers, cut into bite-size strips (about 2 cups)
8 medium green onions with tops, finely chopped (1/2 cup)
3 cloves garlic, finely chopped
1 cup tomato pasta sauce
1/2 cup chicken broth
2 cups shredded deli rotisserie chicken (from 2-pound chicken)
1 cup shredded Parmesan cheese
3 tablespoons chopped parsley

Cook rice in water as directed.

Meanwhile, in a deep 12-inch skillet, heat oil. Cook mushrooms, bell peppers, onions and garlic in oil 2 to 3 minutes, stirring frequently, until vegetables are tender. Remove from heat until rice is cooked.

Stir rice, pasta sauce, broth, chicken and 1/2 cup of the cheese into vegetable mixture; cook over medium-low heat about 3 to 5 minutes, stirring occasionally, until mixture is hot. Sprinkle with remaining 1/2 cup cheese and the parsley.
Bren in North Louisiana
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Really they are good to make any time of the year.

Cherry Cheese Mini's

30 vanilla wafers
3 pkg. (8 oz. each) cream cheese, softened
4 eggs
1-1/2 cups sugar
1 tsp. vanilla
1/8 tsp. salt
1 can (21 oz.) cherry pie filling
1/4 tsp. almond extract (optional)

Cream together cream cheese and sugar. Add eggs, one at a time, beating well after each. Add vanilla and salt and mix well. Line 30 paper baking cups (in muffin tins) with a whole vanilla wafer. Fill to within 1/2 inch of the top with the cream cheese filling. Bake at 350º for 20 minutes. Cool. If desired, add almond extract to cherry pie filling and spoon onto the tops of the mini cheesecakes. Refrigerate several hours.
Judy (in Alaska)
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Cherry Cheese Dessert Pizza

Crust:
2 cups flour
1/2 tsp. salt
3/4 cup shortening
6 tbsp. cold water

Mix together in bowl the flour and salt, and cut in the shortening with a pastry blender. Add cold water gradually, mixing in with a fork till dry ingredients are moistened and holds together. Roll pastry out to a 14 inch circle and place in greased pizza pan. Flute edges and prick the bottom with a fork. Bake at 350º for 15 minutes. Cool thoroughly.

Filling:
1 pkg. (8 oz.) cream cheese, softened
2 cans (21 oz. each) cherry pie filling
2 eggs
1/2 cup sugar
1 tsp. vanilla

Blend together the cream cheese and sugar. Add eggs and vanilla and beat well. Pour over cooled pie crust and bake for another 10 minutes at 350º, Cool. Top with cherry pie filling and chill several hours. Cut into wedges.
Makes 10 to 12 servings.

NOTE: any kind of pie filling can be used; if you have another favorite flavor.
Judy (in Alaska)
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Rodeo Clown Casserole

1 lb ground beef
1/2 c fine chopped onion
Salt & Pepper
1 t Worcestershire sauce
1 lb hot dogs in 1/2" pieces
15 oz Hormel chili no beans
1/2 c ketchup
2 T yellow mustard
1-1/2 c shredded hash browns
1-1/2 c Mexican shredded cheese

Preheat oven to 350 degrees. In a skillet over medium, cook the beef, onion, salt & pepper, Worcestershire sauce until done and drain well. While the beef mix drains, cook hot dogs in the same skillet in a bit of olive oil until turning a bit brown and stirring to keep from burning. Mix the beef mix, hot dogs, chili, ketchup, and mustard together in a bowl. Spray a 13x9 pan and pour mixture into the pan. Top with hash browns and bake 55-60 minutes or until bubbly and the potatoes are brown. Remove from oven, top with cheese and put back in the oven to melt the cheese. Let this sit for 5 minutes before serving.
Submitted Oct 31, 2011 by MIMI
Resubmitted by Bren in North Louisiana
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More Recipes
Jody's Sandwich Filling Recipes


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Lubbock, Texas 79499


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