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May 14, 2013
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Recipe Index for December 2012
Recipes for January 2013
Recipes for February 2013
Recipes for March 2013
Recipes for April 2013
Recipes for May 2013




Handcrafted Wood Carvings, Clocks and Cribbage Boards

Online Recipes for May

Recipes for May 2 (More fish and cornbread recipes) 
Recipes for May 4 (Salmon)
Recipes for May 5 (Upside Down Cake)
Recipes for May 6 (Potato Recipes - Recipes for 2  
Recipes for May 7 (Bisquick Main dishes)
Recipes for May 9 (Spaghetti Recipes)
Recipes for May 10 (Household Tips)
Recipes for May 11 (Uses for Baking Soda) 
Recipes for May 12    
Recipes for May 13


Our Recipe Message Board has new recipes added today.  I have removed all the annoying ads that were on the board except for the two I put at the top of the page. It is necessary to pay extra to keep the ads off of the site.  If you see ads other than the two I put at the top of each page let me know so I can go in and add some more credits.
Recipe Message Board  -  Click Here  

How to add recipes.  Log in (after you register) and go to the section of the board where you want to add a recipe.  Click on New Thread.  Add the recipe (remember to include the name of the recipe within the recipe.  Add the title of the recipe in the subject area and click on the Post this Recipe button.  To add the next recipe remember to go to the home button and go to the same section on new section to post the next recipe.

                    


New recipes posted today on our message board.
Cajun Grilled Ribs Cajun Popcorn
Chicken Pot Pie Taco Pot Pie
PA Dutch Chicken Pot Pie Red Velvet Cake
Depression Cake Cocoa Cola Cake
Blackberry Cake Applesauce Cake
Old Fashioned Pumpkin Pie Old Fashioned Homemade Noodles
Old Fashioned Pickled Beets Lemon Pudding
Corn Pudding Cherry Pudding
Cranberry Nut Bread Cold Spaghetti Salad
Spaghetti Recipe Italian Spaghetti Sauce
Citrus Marinade for Fish Lemon Pepper Marinade for Chicken
Grilled Steak/Mustard Marinade All Purpose Marinade


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In May 13th Newsletter Terry in Hilton NY request for Frosting from her youth. I hope this is it. It is not an overly sweet frosting.

Million Dollar Frosting

1 c. butter, softened
1 c. sugar
1 tsp. vanilla
1 c. milk
3 T. flour

Frosting:
Place milk and 3 Tablespoons flour in small saucepan. Cook over medium heat stirring constantly until mixture comes to a boil and is thickened. Remove from heat and cool completely. Cream butter, sugar and vanilla until light and fluffy, gradually add cooked milk mixture and beat until smooth scraping sides of bowl as needed.
vs
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Thank you, Robbie, for the Mississippi Fudge Cake recipe.
grannym IL


To Jean Cecil VA/FL and Marilyn in FL
Zucchini and courgettes are the same veggie.
Alice in Poway CA


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This might be the icing recipe that Terry in Hilton, NY was looking for in the Monday, May 13, newsletter. It is cooked on top of the stove and does have to be refrigerated. It can be used on any cake, I guess, but mostly as an alternative to cream cheese icing for Red Velvet cake.
Marsha - Los Angeles, CA

Mystery Icing (I usually double the recipe below for a thick icing)

4 tablespoons flour
1 cup milk
1 cup sugar
1/2 cup butter
1/2 cup shortening
Dash of salt
1/4 teaspoon vanilla

Blend flour and milk. Cook until mixture thickens to consistency of cream. Cool but do not chill. Cream sugar, butter and shortening, adding salt and vanilla. Add the cooked flour mixture and continue beating until very fluffy.
Marsha - Los Angeles, CA
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Roasted Portobellos and Asparagus

1 bunch asparagus (about 1 lb.) - thicker, larger stalks work best
4 portobello mushroom caps
3 tbsp extra virgin olive oil
1/2 tbsp butter
1/2 tbsp cornstarch or potato starch
1/2 cup lowfat milk
1/4 tsp crushed garlic
3 oz goat cheese
Dash of cayenne
1 1/2 tbsp pine nuts
1 1/2 tbsp fresh chopped flat leaf parsley
Salt and pepper
You will also need
2 baking sheets, foil (optional), small saucepan
Total Time: 30 - 40 Minutes
Servings: 2 entrees or 4 sides

Preheat oven to 425 degrees F. Toast the pine nuts in a skillet over medium heat for a few minutes, stirring continuously, till they turn golden brown and aromatic.

Trim off the tough, thick end of each asparagus stalk. Line a baking sheet with aluminum foil for easier cleanup, if desired. Spread asparagus out on ungreased baking sheet. Drizzle extra virgin olive oil evenly over the top of the asparagus; I use about 1 tbsp of oil for each pound of asparagus. Use your fingers to gently rub each stalk evenly with the olive oil. Sprinkle the asparagus with salt and pepper.

Line another baking sheet with foil. Remove the stems from the portobello caps. Rub the tops and bottoms of the caps with 1/2 tbsp of olive oil per cap. Sprinkle the caps with salt and pepper.

Place the baking sheets in the oven. Roast the mushrooms and asparagus for about 15 minutes till the vegetables are tender and cooked through. The asparagus may cook faster than the mushroom caps depending on how thick they are.

While vegetables are roasting, make the sauce. In a small saucepan, melt butter over medium heat. Whisk in the cornstarch or potato starch till a buttery paste forms.
Whisk in the milk and garlic, stirring constantly, till the milk gets hot and begins to thicken and bubble around the edges.

Whisk in the goat cheese and cayenne till the goat cheese is melted and the sauce is creamy. Season with salt to taste (I use about 1/4 tsp). Turn the sauce to low and keep it warm till ready to serve.

When the vegetables are cooked, remove them from the oven. Drain off any excess liquid from the mushrooms. Slice the mushroom caps into 10-12 slices each. Slice the asparagus spears into 3 pieces each. Place the warm vegetables in a bowl and toss to combine.

Whisk the sauce again, breaking apart any thin skin that has formed on top. Pour the warm sauce over the vegetables. Sprinkle with toasted pine nuts and chopped parsley. Serve warm. The sauce will only look "pretty" for a few minutes, so sauce the dish just before serving. Over time the sauce will thin out over the warm vegetables, and will look less opaque-- but don't worry. Though it won't look as pretty, it will still taste amazing.
Bill, Alb
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Natures Flavors/Seelect Teas - organic, low carb and low calorie flavored syrups.


Did you Know?
The bold black text are links (to recipes or other pages.)


Jello cookies

3 1/2 cups flour
1 tsp baking powder
1 1/2 cups salted butter softened
1 cup sugar
1 egg
1 tsp vanilla
4 (3 oz) pkg jello You can use any flavors you want

Beat butter in large bowl with mixer until creamy. Add sugar and beat until light and fluffy. Blend in egg and vanilla. Mix flour and baking powder in a separate bowl. Gradually beat in flour mixture.

Divide dough into 4 sections. Sprinkle 2 Tb of jello onto each section. Knead together with dough. You may want to add a few drops of food coloring to make the dough more vibrant.
Shape dough into 1-inch balls. Roll in the extra jello from the packets. Place, 2 inches apart, on baking sheets. Flatten with bottom of bowl.

Bake 8 to 10 min at 350 on lined baking sheets. Cool on baking sheets 2 min. Remove to wire racks and cool completely.
Bren in North Louisiana
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Honey Lime Shrimp or Chicken Tenders

3 tbsp canola oil
3 tbsp fresh cilantro, chopped
2 tbsp honey
1 tbsp lime juice, freshly squeezed
1 tsp lime zest
1/4 tsp hot pepper sauce
kosher salt
1 lb extra large shrimp, peeled and deveined with tail segment intact or Chicken Tenders

Preheat the oven to 450°F.

In a shallow, nonreactive bowl, combine the canola oil, 2 tablespoons of the cilantro, honey, lime juice and zest, the hot-pepper sauce, and ¼ teaspoon salt. Add the shrimp and toss to coat. Let stand for 10 minutes at room temperature.

Remove the shrimp from the marinade and discard the marinade. Arrange the shrimp in a single layer on a rimmed baking sheet. Roast the shrimp, turning once, until they are cooked through and tinged with brown, 5-6 minutes total.

Remove the pan from the oven, transfer the shrimp to a warmed platter, and sprinkle with the remaining 1 tablespoon cilantro. Serve at once.

Note: This recipe, is good for either Shrimp, or Chicken Tenders. My choice would be slivers of Chicken Dark meat....
bill, Alb.
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Syrup Recipes

For the Vanilla syrup
2 cups water
2 cups sugar
1/2 teaspoon vanilla extract (the clear kind is much preferred here).

In a small pot heat your water and sugar over low/medium heat, stirring constantly until the sugar has dissolved. Now stir in your vanilla extract and pour into your dispenser.

For the Raspberry syrup
2 cups water
2 cups sugar
1/2 cup fresh Raspberries.

In a small pot heat your water and sugar over low/medium heat, stirring constantly until the sugar has dissolved. Mash up the raspberries a little and then stir them in with the syrup, allow this to mingle for 3-5 minutes. Pour through a fine-mesh strainer to filter out any large raspberry pieces and seeds. Then pour into your dispenser.

For the Caramel syrup:
2 cups water
2 cups sugar
1/2 cup caramel

In a small pot heat your water and sugar over low/medium heat, stirring constantly until the sugar has dissolved. Now stir in your caramel until well combined and pour into your dispenser.
Bill, Alb.
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Lubbock, Texas 79499


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