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May 16, 2013
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Recipe Index for December 2012
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Recipes for May 2013




Handcrafted Wood Carvings, Clocks and Cribbage Boards

Recipes for May 12    
Recipes for May 13 
Recipes for May 14 


I've made similar pudding cakes before, but not with hot coffee, so found this to be a interesting twist to a old favorite. This is a rich and delicious dessert for a true chocoholic.

Mocha Fudge Pudding Cake

1 cup flour
1-1/2 cups packed brown sugar, divided
1/2 cup unsweetened baking cocoa, divided
2 tsp. baking powder
1 cup heavy cream
2 tsp. vanilla extract
1-1/4 cups very hot coffee

In mixing bowl, stir together the flour, 3/4 cup brown sugar, 1/4 cup cocoa and baking powder. Stir in the cream and vanilla to make a stiff batter. Spread into bottom of a buttered 9 inch square baking dish. In small bowl, mix together the remaining 3/4 cup brown sugar and 1/4 cup
cocoa. Sprinkle evenly over batter. Pour hot coffee over the batter.

Do NOT stir! Bake at 375º for about 30 minutes until sauce is bubbling up through the cake batter. Let cool slightly and serve warm, or at room temperature with whipped topping or vanilla ice cream.
Serves 8.

NOTE: I used whipping cream in the batter, but could probably use half & half.This dessert will be cake-like on the top and a fudgy pudding on the bottom. When served warm, it will be like a chocolate sauce, and like the consistency of pudding at room temperature.
Judy (in Alaska)
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I want to let Denise in the Village, FL. know that I made the Ground Beef Stroganoff she had posted in a newsletter earlier this month, and we really did enjoy it. I omitted the salt and used fresh sliced mushrooms, which I cooked with the ground beef and onion. Thanks, Denise!
Judy (in Alaska)


Biscuit Pudding

6 to 8 homemade biscuit
2 Tbsp. vanilla
2 cups sugar
4 eggs
1-1/2 cups milk
1-1/2 Tbsp. margarine

Crumble biscuits well. In large bowl, pour milk just to cover biscuits. Soak, covered, in refrigerator overnight. Next day, melt margarine in large cast-iron skillet in 350 degree oven. Mix all other ingredients with soaked biscuits; beat well with spoon. Pour into skillet with melted margarine. Bake approximately 1 hour until golden brown and firm in center. Serve warm or cold. Cover leftovers and store in refrigerator.

Source: The League’s Legacy Cookbook – The Women’s Civic League of Poplarville, MS
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Squash Puffs

1 cup cooked mashed yellow squash
1 egg beaten
1/3 cup flour
1/3 cup corn meal
1 tsp baking powder
1 tsp salt
i med onion chopped fine
Oil for deep frying ( I just use a sauce pan )

Add egg to mashed squash. Combine all dry ingredients. Add squash and onion stir well. Drop by spoonfuls into hot oil. Flip over during cooking.
Bren in North Louisiana
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7 Up Biscuits

4 cups Bisquick
1 cup sour cream
1 cup 7-up
1/2 cup melted butter

Mix bisquick, sour cream and 7 up. Melt butter in bottom of cookie sheet pan, and put shaped biscuits in, then Bake at 425 until golden.
Bren in North Louisiana
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This one of my very favorite recipes. It was given to me over 60 years ago by a neighbor who had a peach orchard. It is great on anything. It would even make apiece of cardboard taste good!!!lol. I love it on bread, cottage cheese, ice cream even.

Peach Honey

Grind together 1 gallon peaches and 3 oranges remove seeds and peel. I tried it one time with the orange peel on and it was too strong orange flavor really killed the mild peach flavor Measure 1 cup of peach mixture and 1 cup sugar into a large pan until mixture is gone. Then heat mixture on medium heat til it starts to boil the continue to boil for exactly 30 minutes, stir often. Then I let it cool some then pour into canning jars usually small ones and water bath process for 30 minutes. I also will pour into pint jars and let it cool then refrigerate. It does not last long as it gets put on everything just about.
ENJOY!!!!
Judy in Montana
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Green Bean Soup

1 pound cubed cooked ham
2 qts water
4 cups cut up green beans
3 cups cubed potatoes
2 medium onions sliced or chopped
1/4 cup chopped fresh parsley
4 sprigs of fresh savory OR 1 tsp dried savory
1 cup half and half
1/2 tsp salt 1/4 tsp black pepper

bring all to a boil, reduce heat simmer covered about 45 minutes. Skim off any excess fat just before serving.Stir in 1 cup half and half. If you want a thicker soup could add some flour and water at the end.
ENJOY
Judy in Montana
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Does anyone have a suggestion as to how to get the moisture out of spices? I have several containers that are full but the spice won't shake out anymore due to so much dampness in them; the spices are still good; I assume! One of the many joys of living in FL.
Irene in FL


This main dish may be lower in fat, but it's tops in taste.

Texas Style Enchilada Casserole

1 lb. super-lean ground beef (I used 1-1/2 lbs.)
1/2 medium red onion, chopped
1 can (4 oz.) diced green chilies, drained
12 (6 inch) corn tortillas, cut into 1" pieces
1 can Cream Of Mushroom soup (Campbell's Healthy Request)
1 can (2-1/4 oz.) sliced back olives, drained
1 cup mild enchilada sauce
1/2 cup light sour cream
2 cups (8 oz.) reduced-fat Cheddar cheese, divided

Toppings: shredded lettuce, diced tomato, chopped red onion

Brown hamburger with onion in skillet, until meat is no longer pink. Drain well. Place mixture in a large bowl; stir in green chilies, tortilla pieces, soup, olives, enchilada sauce, sour cream and 1 cup of the cheese. Mix well. Spoon into a lightly greased 11x7 inch baking dish. Sprinkle evenly with remaining 1 cup cheese. Bake at 400º for 30 minutes, until bubbly. Serve with desired toppings. Makes 6 servings.
Judy (in Alaska)


Cinnamon Rolls

2 cups Whole Milk
1/2 cup Vegetable Oil
1/2 cup Sugar
1 packages Active Dry Yeast
4 cups (Plus 1/2 Cup Extra, Separated) All-purpose Flour
1/2 teaspoon (heaping) Baking Powder
1/2 teaspoon (scant) Baking Soda
1/2 Tablespoon (heaping) Salt
Plenty Of Melted Butter
1 cups granulated sugar or 1/2 cup + 1/2 cup brown sugar
Generous Sprinkling Of Cinnamon

Maple or Vanilla Frosting

1/2 bag Powdered Sugar (16oz)
1 teaspoons Maple or Vanilla Flavoring
1/8 cup Milk
2 Tablespoons Melted Butter
1/8 teaspoons Salt

Mix the milk, vegetable oil and sugar in a pan. “Scald” the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour.

When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute.

Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise in an oiled bowl for at least an hour.

After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together.

(At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary.

Just keep your eye on it and if it starts to overflow out of the pan, just punch it down). When ready to prepare rolls:

Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape.

Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon. Now, starting at the opposite end, begin rolling the dough in a neat line toward you.

Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it. Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan.

Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans. Repeat this process with the other half of the dough.

Let the rolls rise for 20 to 30 minutes, then bake at 375 degrees until light golden brown, about 15 to 18 minutes.

For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. don't skimp on the frosting.

Cook's Note: Self rising flour can be used in place of all purpose flour. If using self rising dont forget to omit the baking powder, baking soda and salt. Self Rising flour already has all those ingredients added.
Bill, Alb.
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Help Please,,, Locally in Rio Rancho, NM there is a Texas Star steak house. One of the items is a very good Hamburger steak, with a brown Mushroom Gravy/Sauce I am wanting to duplicate, not too thick, shiny, and tastes fantastic to me.
Hopefully something I can easily make in the frying pan after the steak is cooked. I want to surprise my best friends that took me there with a meal cooked just for them.

Any ideas on how I might easily make something like this gravy/sauce at home??? Not an Au Jus
bill,Alb.


First I want to thank those who shared brownie recipes using a cake mix!

Now I have another request. We just bought a smoker. The couple of recipes that came with it make no sense at all. I think something happened in the translation. Does anyone have any recipes?
Thank you, Maggie B in AZ


Shaker Potato Pie

3 c. mashed potatoes (no milk)
1 c. thick cream
1 tsp. salt
1/2 tsp. pepper
1 c. cubed cheddar cheese
1/2 c. buttered seasoned bread crumbs

Beat mashed potatoes with cream until very fluffy. Season. Put in buttered ovenproof baking dish. Push little pieces of cheese into potatoes. Cover mixture with bread crumbs. Bake at 350 degrees for 20 minutes.
For more Shaker Recipes - Click Here


Asparagus Au Gratin

1/2 cup water
1-1/2 pound fresh asparagus spears, trimmed
2 tablespoon Dijon mustard
2 ounce finely shredded Swiss cheese
1/2 cup seasoned bread crumbs
2 tablespoon margarine, melted
Salt and pepper

Preheat oven to 400º F. Bring water to boil; add asparagus. Cook 3 to 4 minutes and drain. (Asparagus will still be crisp.) Toss in Dijon mustard. Place asparagus in a 7" x 11" rectangular baking dish. Mix together cheese, bread crumbs, margarine, add salt and pepper to taste. Reserve 1/4 cup mixture for topping. Toss with asparagus. Top with remaining 1/4 cup bread crumb mixture. Bake uncovered, for 15 to 20 minutes or until cheese mixture is lightly browned.
Serves 4 to 6.
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Apricot Salad

1 cup fresh apricots, halved or quartered
1 cup pineapple chunks, fresh or canned
2 oranges peeled and cut into bite sized pieces
1 pint sour cream

Combine all ingredients and gently stir to blend thoroughly. Cover and chill in refrigerator for 24 hours or more. Spoon into sherbet glasses or into chilled lettuce cups.
For more apricot recipes - click here.


Apricot Fritters

6 fresh apricot halves
1 cup sifted flour
1 tablespoon melted butter
2 eggs
1/8 teaspoon salt
2 teaspoons lemon juice

Beat eggs until very light; add all other ingredients plus just enough cold water to make a batter like a heavy cream. Dust apricot halves with flour and dip in batter. Fry in deep cooking oil or shortening. Drain and dust with powdered sugar.
For more apricot recipes - click here.


Stuffed Apple Salad

ripe red apples
2 tablespoons mayonnaise
2 tablespoons lemon juice
3 tablespoons chopped nuts
1/4 teaspoon salt

Hollow out apples, leaving thinnest shell possible. Cut 1/2 inch petals half way down the shell. Let stand in ice water to curl back. Cut pieces of apple in cubes, marinate with lemon juice and salt and mix with mayonnaise. Add nuts just before serving. Fill inverted shells and serve on lettuce.
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Stuffed Apple Salad

ripe red apples
2 tablespoons mayonnaise
2 tablespoons lemon juice
3 tablespoons chopped nuts
1/4 teaspoon salt8:30 PM 5/16/2013

Hollow out apples, leaving thinnest shell possible. Cut 1/2 inch petals half way down the shell. Let stand in ice water to curl back. Cut pieces of apple in cubes, marinate with lemon juice and salt and mix with mayonnaise. Add nuts just before serving. Fill inverted shells and serve on lettuce.
For More apple recipes - click here


Cinnamon Cherry Cobbler

6 tbsp. margarine or butter
1 c. all-purpose flour
2/3 c. coarsely chopped nuts
1/3 c. packed dark brown sugar
3/4 tsp. ground cinnamon
1/4 tsp. ground allspice
1 can (21 oz.) cherry pie filling
2 tsp. cornstarch
1/2 tsp. lemon juice

Place margarine in small bowl. Microwave at high (100%) until melted, 45 seconds to 1 minute 15 seconds. Stir in flour, nuts, brown sugar, cinnamon and allspice. Set topping aside. Mix cherry pie filling, cornstarch and lemon juice until smooth in 1 quart casserole. Microwave at high (100%) 1 minute. Sprinkle with topping. Reduce power to medium-high (70%). Microwave until filling is translucent and bubbly, 6-8 minutes. Serve warm or cold with ice cream or whipped topping, if desired.
Makes 4-6 servings.
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Grapenuts Crust Cherry Cobbler

Crust
1 c. Grape-Nuts
1/4 tsp. cinnamon
3 tbsp. frozen concentrate apple juice, thawed

Mix and pat into greased 8-inch square pan.
Bake in preheated 350 degree oven for 10 minutes.

Topping
4 c. cherries, drained
2 tbsp. cornstarch
1/4 tsp. almond extract
1/2 c. frozen concentrate apple juice, thawed

Combine cornstarch, extract and juices; heat until thickened and clear, stirring constantly. Stir in cherries. Pour over crust. Bake in 350 degree oven for 25-30 minutes. Good served warm with milk or plain..
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Lubbock, Texas 79499


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