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March 11, 2013
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Recipe Index for December 2012
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Can you eat that egg ?
By Scott Matthews

If not sure you ought-ter, then place it in water.

If it lies on its side, then it's fresh; eat with pride.

After three or four days, at an angle it lays.

But, it still is a treat, so go on and eat.

Ten days, stands on end, in your baking 'twill blend.

'Cause it's definitely edible, in your baking, incredible.

But, if it floats on the surface, that egg serves no purpose.

'Cause a floater's a stinker! Out the back door best fling 'er!
Sherry, IN


Hi Nancy and fur babies, in the March 10 newsletter JR asked about something to brighten old aluminum pans. 3% Hydrogen peroxide mix into a paste with baking soda, rub on the pan and let sit for a while (overnight is good), rinse in warm water. All the baked on grease and crud should come off. Here's where I got the tip:
http://www.onegoodthingbyjillee.com/2012/09/hydrogen-peroxide-magic.html
Suzz TX


This is a quick and delicious dessert that is ideal to serve on St. Patrick's Day.

Pistachio Pudding Torte

1 pkg. white cake mix
1 pkg. (4 serving size) pistachio instant pudding
1/3 cup milk
2 cups whipping cream
1/2 tsp. vanilla
Toasted sliced almonds (optional)

Prepare and bake cake mix according to package directions in two 9"
greased and floured round cake pans. Cool thoroughly and split cake layers to make 4 thin layers. While cake is baking, chill deep bowl and beaters for electric mixer. Blend pudding mix and milk until pudding mix has dissolved; add whipping cream and vanilla and beat in well chilled bowl, until mixture is stiff enough to spread. Do not overbeat, or mixture will appear curdled. Fill all layers and frost cake on tops and sides. Decorate top with sliced toasted almonds, if desired. Refrigerate until serving time. Cover leftover cake and store in refrigerator.

NOTE: I like taking this cake to a potluck, so it's easier for me to bake it in a 10x15 inch (jelly roll size) pan. When cold, put all the topping over the top and sprinkle with the almonds, but is pretty as a torte too.
Judy (in Alaska)
Click Here to Print this Recipe


Some of our favorite "green salads" I like to serve around the St. Patrick's holiday.

Lime Carrot Salad

1 pkg. (3 oz.) lime flavored Jell-O
2 cups boiling water
2 pkg. (3 oz. each) cream cheese, softened
1 cup grated carrots
1/2 cup chopped pecans
2 cups frozen whipped topping, thawed (or real whipped cream)

Dissolve Jell-O in boiling water. Gradually add to softened cream cheese in a bowl, mixing until smooth. Chill until partially congealed. Fold in carrots and pecans. Fold in whipped topping. Chill in a 9 inch square dish, or pan until firm. Cut in squares and serve on lettuce leaves, if desired.
Judy (in Alaska)
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Very quick and tasty salad

Marinated Green Bean Salad

2 cans (15 oz. each) green beans, drained
1 red onion, diced
1 small bottle of Italian salad dressing

Stir diced onion into green beans. Pour salad dressing over all and let marinate for several hours to chill well before serving.

NOTE: A friend gave me this recipe, and didn't have any exact measurements, so I just use amounts suited to the size of our family. It is easy to increase, or decrease the amounts accordingly. I prefer using the French-Style green beans, but can use the cut too.
Judy (in Alaska)
Click Here to Print this Recipe


Broccoli Bacon Salad

1 large bunch of fresh broccoli. chopped
8 slices bacon, cooked crisp & crumbled
3 hard boiled eggs, chopped fine
1 pkg. (8 oz.) shredded Mozzarella cheese
1/2 cup chopped red onion
1 cup mayonnaise
2 tbsp. vinegar
1/4 cup sugar
Chopped peanuts, for garnish

Mix broccoli with bacon, eggs, cheese and onion in a bowl. In small bowl, mix together mayonnaise, vinegar and sugar and toss with mixture in bowl to cover well. Cover and chill thoroughly. Sprinkle chopped peanuts over the top before serving.
Judy (in Alaska)
Click Here to Print this Recipe


 Turkey 'Stroganoff'

12 ounces dry cholesterol-free noodles, uncooked
1 pkg (20 oz each) lean ground turkey
3/4 cup frozen chopped onion
1 can (15.5 oz each) Manwich® Thick & Chunky Sloppy Joe Sauce
1 can (8 oz drained wt each) sliced mushrooms, drained
1/2 cup reduced-sodium chicken broth
3/4 cup reduced fat sour cream

Cook noodles according to package directions. Drain; set aside and keep warm.
Meanwhile, cook turkey and onion in large skillet over medium-high heat 7 minutes or until turkey is crumbled and no longer pink, stirring occasionally.

Add Sloppy Joe sauce, mushrooms and broth. Cook 2 minutes or until mixture is hot. Remove from heat, stir in sour cream. Serve over noodles.
Recipe off Manwich label.
Bren in North Louisiana
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Re:heres one answer to the following question:
I purchased
Cajun Chicken Sausage and Apple Chicken Sausage, but now I have no idea what to do with them. Does anyone have any recipes or ideas on what to do with these? Thank you! Vickie TX

Vickie, my daughter Melissa uses the chicken sausages in her most wonderful cornbread stuffing, to go with the Thanksgiving turkey. I suggest you fry em up and slice them into your favorite stuffing or dressing and serve that as a carb/starch side dish for a roast or broiled chicken dinner. Also, if you make your own tomatoe sauce for pasta dishes, the cooked sausages would be a wonderful addition in the sauce.
And I think they'd be great for a Sunday morning brunch, alongside some eggs and has browned potatoes.
Barb from Bayside, Queens, NYC

Black Eyed Peas and Sausage

1 Tbsp. Olive oil
1-14 ounce package of Polska kielbasa
1 cup chopped yellow onions
1/4 tsp. Cayenne pepper
4 cloves garlic, peeled
5 sprigs fresh thyme
4 bay leaves
3 tsp. Finely chopped fresh parsley
8 cups chicken stock
1 lb. Dried black-eyed peas, rinsed, sorted and soaked overnight
1 Tbsp. Minced garlic.

Heat oil in a large saucepan over medium heat and add sausage, stirring occasionally until browned, about 5 minutes. Add onions, cayenne pepper, garlic cloves, thyme, bay leaves and parsley.

Cook, stirring often until onions are translucent, about 5 minutes. Add chicken stock, black-eyed peas, and minced garlic; bring to a gentle boil. Reduce heat to medium-low and simmer uncovered until peas are tender, about 1 1/2 hours. Remove bay leaves before serving.
Bren In North Louisiana
Click Here to Print this Recipe

Drums of Heaven
preheat oven at 425 degrees F

1 tablespoon soy sauce
1 tablespoon dry sherry
18 chicken wing drumettes
1/3 cup kikkoman teriyaki baste and glaze
1 clove garlic pressed
2 teaspoons toasted sesame seeds.

Combine soy sauce, and sherry in a large bowl; stir in drumettes, stir til well coated. Arrange drumettes, side by side on a large rack foil lined baking pan. Bake in 425* oven for 30 minutes. Meanwhile in a bowl mix teriyaki baste and glaze sauce and garlic, brush drumette tops with half the glaze.Turn drumettes over and baste with remaing glaze. Bake 15 minutes longer or until drumettes are tender. Sprinkle with sesame seeds. ENJOY!
Judy in Montana
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Something a little different

Caribbean Lemon Chicken

1(3 to3-1/2 lb) frying chicken quarted
1/2 cup kikkoman teriyaki Sauce
1 teaspoon frated lemon zest (peel)
2 teaspoons tabasco sauce
1/4 teaspoon cinnamon

place chicken in a large plastic bag. Mix all rest ingredients well, them pour over chicken in bag.. Press air out of bag. close top securely. Turn bag over several times to coat chicken well. Refrigerate overnight or overnight, turn bag several times. Remove chicken from bag broil or grill 5 to 7 inches from heat source or until chicken is tender. Turn over occasionally during cooking. I use a grill pan on top of stove, it workd great. ENJOY
Judy in Montana
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Chocolate Toffee Dream Dessert

1 pkg. Jiffy chocolate cake mix
1 pkgs. (4 serving size) chocolate instant pudding
1 pkg. (8 oz.) cream cheese, softened
1 container (8 oz.) frozen whipped topping, thawed
3 Heath (or Skor) toffee candy bars, crushed

Mix cake mix as directed on package. Bake in greased 9x13 inch greased baking pan for 15 minutes at 350º. Cool. Prepare pudding, using the amount of cold milk, as called for on the package. Add cream cheese and beat together till smooth. Put on cake and topped with whipped topping. Top with crushed candy bars. Refrigerate awhile before serving.

NOTE: If you are not to find the Jiffy cake mix, you can use any regular sized chocolate cake mix, but only put HALF the batter in the pan (use the other half for cupcakes). Also to make for St. Patrick's Day, I add a little green food color to the whipped topping before putting on the dessert.
Judy (in Alaska)
Click Here to Print this Recipe


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Lubbock, Texas 79499


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