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March 4, 2013
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This is an excellent dessert to make for any St. Patrick's Day celebration. If you take
it anywhere, be sure and take a copy of the recipe, as you will be asked for it.

Ritzy Pistachio Dessert

2 cups (heaping) Ritz Cracker Crumbs
3/4 stick of butter, melted (not quite 1/2 cup)
2 pkg. (4 serving size each) pistachio instant pudding
2 cups cold milk
4 cups (1 quart) vanilla ice cream, softened
whipped cream, or topping
chocolate shavings - for garnish

Mix cracker crumbs and melted butter and press into a 13x9 inch pan. Beat pudding mix with milk. Add softened ice cream and mix with electric mixer on low speed, just until blended. Pour onto crumb crust.

Refrigerate for several hours, until set and well chilled. Top with whipped cream, or topping and chocolate shavings.

NOTE: I have also sprinkled the top with 2 crushed Heath candy bars instead of the chocolate shavings and is real good that way too.
Judy (in Alaska)
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I will be going to a couple of different
St. Patrick's potlucks, so am going through a lot of our favorite "green" recipes, to decide what I
will be making for them. These are two desserts that everyone seems to enjoy and have stood the test of time.

Lime Light Pie

1 - 9 inch baked pie shell
1 can sweetened condensed milk
1/4 cup fresh lime juice
Green food coloring
1 can (20 oz.) crushed pineapple, well drained
Whipped topping, thawed
Broken pecans for garnish

Mix lime juice and green coloring (to the shade you desire) with the condensed milk (do not substitute) and add the well drained crushed
pineapple and fold in 2 cups whipped topping. Pour into baked pie shell.

Chill awhile. Top with add broken pecans, if desired.
Judy (in Alaska)
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This is actually a dessert and not a salad, but that is the name of it, and have had this recipe for many years. It is wonderful!

Pistachio Salad Delight

1 cup flour
1- 1/2 cup powdered sugar, divided
1/2 cup butter
1/2 cup chopped nuts
1 pkg. (8 oz.) cream cheese, softened
1 tub (8 oz.) frozen whipped topping, thawed, divided
2 pkgs. (4 servings each) pistachio instant pudding
3 cups cold milk

Mix together the flour and 1/2 cup powdered sugar. Cut in butter with pastry blender and add nuts. Press into a greased 9x13 inch pan. Bake at 375º for about 15 minutes, until golden brown. Cool.

Mix cream cheese and 1 cup powdered sugar and add 1 generous cup whipped topping and blend well (may need to use a wire whip). Pour mixture over cooled crust.

Beat pudding and milk together until thickened and pour over cream cheese layer. Chill several hours. Top with remaining tub of whipped topping.
Judy (in Alaska)
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Nancy,
This is to thank Robbie, IN in the March 2 newsletter for the suggestions for our 40th
anniversary party.

I would like to request you send a recipe for a
red (preferably dark red) punch. We are going to have sweet tea (a requirement for the South) but still have been unable to find a ruby red (40th anniversary) punch.

Thanks Nancy, your furry assistants, and your new computer for the recipes every day.
Karen, SW Arkansas


Stuffed Pork Chops

1 lb bulk sausage, split into 4 equal portions
4 (1 1/2 to 2-inch thick) pork chops, bone-in, split to bone
Paula Deen’s House Seasoning to taste
olive oil for brushing

Set up grill for direct grilling. When coals are white hot, spread them evenly and place grate on top to heat. Meanwhile, stuff each pork chop with sausage and rub meat liberally with House Seasoning. Secure each pork chop with a wooden skewer or toothpicks (remember to remove before serving). Brush oil on grill grate to prevent
sticking. Place pork chops on grate and grill until nicely browned, about 5 to 6 minutes. Turn and repeat process. An internal temperature of 160 degrees F is recommended for pork. Make sure your sausage stuffing and pork chop is thoroughly
cooked.

House Seasoning
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.
Bren in North Louisiana
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Slow Cooker Beef Short Ribs
Servings: 6

3 pounds beef short ribs
1 teaspoon salt
1 teaspoon pepper
1 tablespoon garlic powder
48 oz. chicken stock
5 ribs celery, cut into 2 inch pieces
5 large carrots, peeled and sliced in 2 inch pieces
8 red potatoes, quartered
1 large onion, cut into 8 pieces
Salt and Pepper to taste
1 tablespoon cornstarch
Loaf or crusty bread (optional)

Rub the outside of the short ribs with salt, pepper and garlic powder. In a large skillet over high heat, brown short ribs on all sides. Transfer ribs to a slow cooker making sure you get all the juice and brown bits from skillet. Add the chicken stock, cover and cook on low for 8 hours. Add potatoes, carrots, onions and celery. Continue
cooking on low for 4-6 hours. Salt and pepper to taste. Before serving, remove one cup of liquid from slow cooker and whisk in cornstarch. Add mixture back to cooker and stir. Serve in bowls with a thick slice of crusty bread.
Bren in North Louisiana
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Dove Chocolate Cream Pie

For Crust
1-1/2 cups finely crushed Oreo crumbs (white filling removed)
1/3 cup sugar
4 tablespoons unsalted butter, softened

For Filling
1/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
4 large egg yolks
3 cups whole milk
28 Dove Dark Chocolate Promises, unwrapped & chopped (or 8 oz. other kind of
chopped dark chocolate)
2 tablespoons unsalted butter, softened
1 teaspoon vanilla extract

For Topping
1/2 tsp unflavored gelatin powder
1 cup whipping cream (regular or heavy--I always use heavy cream)
2 tbsp confectioner's sugar

Crust:
Crush Oreos (remember, filling removed) in a large zip-top freezer bag by rolling with a large rolling pin until it’s as fine as sand.

Add sugar and softened butter to the bag, zip the top, and smoosh around until all sugar and butter is incorporated. Press mixture firmly into bottom and up sides of a 9-inch pie plate.

Bake for 10 minutes. Set on rack to cool.

Preheat oven to 350° F.

Filling:
In a heavy medium saucepan, whisk together sugar, cornstarch, and salt.

In a separate bowl or large measuring cup, whisk milk and egg yolks until combined. Pour milk mixture into pan while whisking.

Whisk until smooth. Place pan on burner set to medium heat and cook, whisking constantly, making sure to scrape bottom and edges of the pan, until mixture starts to thicken, about 7-9 minutes.

Remove from heat and immediately whisk in chocolate, butter and vanilla.Transfer hot filling to a bowl.

Cover with plastic wrap so that the wrap rests in contact with the filling so a skin does not form. Refrigerate filling until cool, 1-2 hours.

Topping:
Sprinkle gelatin over cold water in small bowl to soften gelatin mixture

Scald 2 tablespoon of the cream; pour over gelatin, stirring till dissolved Refrigerate until consistency of unbeaten egg white. (This takes about 10-15 minutes.) Then, with a whisk, beat until smooth In a stand mixer with a whip attachment, or with a hand beater, whip remaining cream and sugar.

Whip in the smoothed gelatin mixture, stopping to scrape the bowl twice. Top pie when ready to serve.
Julie C
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Thank you to Donna, Gramaj, and to Judy. Yes, Donna, the recipe you sent in is the one I was looking for. Thank you for giving it back to me again. I will make this for my husband, and he will be a happy man!!
Marsha, Los Angeles, CA


Hi Sharon,
I just bought a new stove in December. It is an LG double oven, 5 burner, self cleaning convection. I love it. The model number is LDG3016ST. I bought it on sale at Home Depot. It took me months of searching to finally decide and I think I made the right decision.
Tim O in ON


Broccoli Pasta Side Dish

2-1/2 pounds fresh broccoli
2 garlic cloves, minced
1/3 cup olive or vegetable oil
1 tablespoon butter or margarine
1 teaspoon salt
1/4 teaspoon pepper
Pinch cayenne pepper
8 ounces linguine or thin spaghetti, cooked and drained
Grated Romano or Parmesan cheese

Cut florets and tender parts of broccoli stems into bite-size pieces. In a large skillet, sauté broccoli with garlic, oil, butter, salt, pepper and cayenne over medium heat for about 10 minutes or until just tender, stirring frequently.

Place hot pasta in a serving dish; top with the broccoli mixture. Sprinkle with cheese.
4-6 servings.
Source: from the taste of home
From Southern Lou:
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Here are two favorite cupcake recipes that I have had for years. Cupcakes seem to be regaining popularity at many gatherings, at least in this area of the country.
Robbie IN

Blackbottom Cupcakes
Makes 18 cupcakes

2 (3 oz) pkgs cream cheese softened
1/3 cup sugar
1 egg
1 (6oz) pkg (1 cup) semi-sweet chocolate chips
1-1/2 cups all purpose flour
1 cup sugar
1/4 cup unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup oil
1Tbsp vinegar
1 teaspoon vanilla
1/2 cup chopped almonds or nut of your choice
2 Tbsp sugar

Heat oven to 350*f . Line 18 muffin cups with paper baking cups. In small bowl, combine cream cheese the 1/3 cup sugar and egg, mix well. Stir in chocolate chips:
set aside.

In large bowl , combine flour,1 cup sugar, cocoa, baking soda, and salt: mix well. Add water, oil, vinegar and vanilla: beat 2 minutes at medium speed. Fill paper cups 1/2 full.

Top each with 1TBSP cream cheese mixture. Combine almonds and 2 TBSP Sugar:  sprinkle evenly over cream cheese mixtur. Bake at 350 degrees F for 20- 30 minutes or until cream cheese mixture is light golden brown. Cool 15 minutes. remove from pans and cool 30 minutes or until completely cooled; store in refrigerator.
Robbie IN
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Tollhouse Cupcakes

Cupcakes:
1/2 c. butter
5 tbsp. sugar
5 tbsp. brown sugar
1/2 tsp. vanilla
1 egg
1 c. plus 2 tbsp. flour
1/2 tsp. baking soda
1/2 tsp. salt

Topping:
1/2 c. brown sugar
1 egg
1 (6 oz.) pkg. semi-sweet chocolate chips
1/2 c. nuts, chopped
1 tsp. vanilla

Cream butter, sugar, brown sugar and vanilla. Beat in egg. Add flour, soda and salt.
Spoon into paper cup lined muffin pan (12 muffins). Bake for 10 to 12 minutes at 375
degrees. (Cupcakes will be partially done.)

While cupcakes are baking, combine topping ingredients. Stir with spoon. Immediately after taking cupcakes out of oven, spoon 1 tablespoon of topping over each cupcake (topping will sink into cupcake). Return to oven for 15 to 16 additional minutes. Remove from oven and let cool 10 minutes before removing from pan.
Robbie IN
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Athena in DE that is so great that you have a 4-H cookbook from back in the 50's. I first joined 4-H in 1949 (when I was just 9 years old) and the cookbook then, had the best recipes, but I have no idea what ever became of my book, and often have wished I still had it.

Thanks for the kind words Dianne in Wisconsin. I put together a cookbook for our small women's club several years ago, and had a difficult time getting the members to contribute their recipes, so ended up using 95 of my own personal tried and true recipes. Was 500 recipes total in the book, and I was so proud of it.
Judy (in Alaska)


Corn Spoon Bread
8 Servings

1 cup Sour Cream
3 Tbsp Butter, Melted
1 lg Egg
1/2 cup Onion, Chopped
1 can Whole Corn, Undrained
1 can Creamed Corn
1-(8 1/2 o) Corn Muffin Mix
Cooking Spray

Preheat oven to 350°. Combine first 3 ingredients in a large bowl; stir well with a whisk. Stir in onion, corns and muffin mix. Pour into an 8" square baking dish coated with cooking spray. Bake at 350 for 1 hour or until pudding is set and lightly browned.
Denise
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Cauliflower Pepperoni Bread Sticks
Serves 8

Full of Italian flavor and fresh vegetables, this gold standard of gluten-free pizzas remains nearly unchanged, even after four years. The cheese and cauliflower crust set up beautifully when allowed to cool, forming a tasty, hand-holdable crust (especially the next day) that also lends itself to bread sticks and other recipes on this site.

1 cup riced, fresh cauliflower (not cooked)
1 egg
1 cup mozzarella cheese
10 slices pepperoni, chopped
1/2 tsp fennel
1 tsp oregano
2 tsp parsley
mozzarella cheese
garlic salt

Preheat oven to 350 degrees Fahrenheit. Combine all ingredients in a bowl. In a greased casserole dish, press about 1-1/2? deep cauliflower pizza dough.

Bake at 350 for 20-30 minutes, or until set. With a spatula loosen the dough around the edges carefully, and remove the square of dough to a greased cookie sheet.

With a pizza cutter, slice strips through the set dough ( slice along the width and not the length for normal bread sticks). Separate slightly. Sprinkle with garlic salt and/or extra mozzarella cheese. Bake at 450 degrees until the top browns.

Once the oven is preheated to 450 degrees, it is easy to pop in a couple of pizza crusts as well.

Serve with marinara sauce (optional).
Serves: 8

Notes: Crust can be frozen without the toppings after the first baking. Simply thaw, top and then bake for 12-15 minutes in a 425 degree Fahrenheit oven. Crust can be doubled, but extend baking time.

Calories: 264, Carbohydrates: 7.4 grams, Fiber: 2.1 grams, Net Carbohydrates: 5.5 grams, Protein: 19 grams, Fat: 18 g

Source: Cauliflower Pepperoni Bread Sticks | Your Lighter Side   
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P.O. Box 98424
Lubbock, Texas 79499


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