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I found blackberry gelatin!! Now I can't remember what recipe I needed
it for. Does anyone know?
Karen C in TX
am so sorry to hear of Judy in Alaska's health issue. I am praying for a
solution .Her recipes have always been my favorites and I would like for her to
know how much I enjoy them and how grateful I am for her sharing them.
There was no newsletter posted last night. We
had a thunderstorm. The electricity was flickering off and on. I did
not want my computer to have a power surge. I have power surge protection
for the computer but even with good system to protect the computer, a few years
ago my computer was hit. Even with the guarentee they would replace it,
losing a computer is not worth the trouble. The company replaced the computer
but it took almost three months to get the new computer. Much easier to just
unplug the computer from the wall.
In todays (6/13/16) Newsletter Lisa posted a
recipe for Chile Relleno Casserole. It prompts me to post the following
somewhat similar recipe. I only share recipes that I can guarantee to be
"Keepers" so here if a version of a Chile Relleno Casserole type dish.
Drink - Lake Forest, CA
Chiles Rellenos Bake Recipe
servings or about 16 appetizer servings)
1 (6 oz.) can roasted and peeled
green chiles (or use about 24 roasted and
peeled green chiles.)
grated cheese (I used 4-Cheese Mexican blend from Costco, which is
a blend of
Monterey Jack, medium cheddar, Queso Quesadilla, and Asadero
cup very thinly sliced green onions (optional)
5 large eggs
1/2 cup milk
1/2 tsp ground cumin
1/2 tsp chili powder
chiles in a colander placed in the sink and let drain for about 15 minutes.
While chiles drain, preheat oven to 375°. Spray a glass or crockery casserole
dish with non-stick spray or olive oil. (I used a 13 x 9 x 2-inch Pyrex baking
dish, but anything close to that size will work.)
When chiles are
drained, use your thumb to split open each chile, scrape out any lingering
seeds, and spread chiles out on a double layer of paper towels to drain more,
pressing down with another towel to get them as dry as you can. (I like to make
2 piles after I do this to get the layers even.) Make a flat layer of chiles
covering the bottom of the baking ish. (I alternated every other chile facing
the opposite way because they're slightly v-shaped.)
Top the layer of
chiles with half the grated cheese, then sprinkle on green onions (if using).
Make another layer of flattened chiles, followed by the rest of the cheese.
Put eggs into a bowl and beat well, then add milk, ground cumin, and chili
powder, and stir until well combined. Pour egg-milk mixture over chiles and
cheese, taking care to get it evenly distributed. (The egg-milk mixture will not
completely cover the casserole.)
Cover dish with foil for the first 15
minutes of baking time, then remove foil and bake until mixture is bubbling and
cheese on top is lightly browned, about 40 minutes total baking time. (You can
cook it without the foil, but watch it carefully or the top will get too brown.
Cooking time without foil will be slightly less.)
Serve hot, with sour
cream and salsa if desired. This will keep in the fridge for a few days, but you
probably won't have any leftovers.
Cook's Note: The instructions may
sound a bit complicated but it really isn't hard to make this very wonderful
Mexican type dish. Of the utmost importance is to get the chiles as dry or
moisture free as possible before starting the preparation process.
Lake Forest, CA
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|Little One leaning against
He looks fatter
than he really is because
of the way he is
|Ditto watching for birds. When Ditto is sitting
in the window he has a couple of robins that come up and sit on the
ledge of the window and sing for him.
I am not very good at taking pictures with my new camera. I will try
and get some better ones by next week.
Crunchy Chicken Fingers
1 pound boneless, skinless chicken breasts
1/2 cup flour
2 1/2 cups crushed corn flakes
2 tablespoons each margarine
and canola oil
Cut chicken breasts lengthwise into strips. Coat the
strips with flour then dip each in the beaten egg. Roll the strips in the
cornflakes. Set the strips on wax paper until ready to cook. At this point the
strips can be refrigerated for use the next day. In a non stick skillet over
medium heat, melt half of the margarine. Stir in half of the canola oil. Add
half of the chicken and cook for 3 to 5 minutes per side or the until the
coating is crisp and the chicken is no longer pink inside. Remove from the pan
and keep the fingers warm. Repeat with the remaining margarine, oil and chicken
fingers. Serves 6.
Click Here to Print this Recipe
4 cups diced or shredded, cooked chicken
cups chopped celery
4 tablespoons lemon juice
1 small onion, chopped
1 cup mayonnaise
1 cup sour cream
1 cup grated Cheddar
2 cups potato chips, crushed slightly
vegetable cooking spray
Mix together chicken, celery, lemon juice, chopped onion,
almonds, mayonnaise, sour cream and grated cheese in a large bowl. Pour into a
13 x 9 x 2 inch baking dish that has been sprayed with cooking spray. Top with
the crushed potato chips. Bake at 325F for about 45 minutes, or until heated
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Grandma's Potato Pancakes Recipe
mealy russet potatoes, peeled
1 medium onion, coarsely grated
2 tablespoons matzo meal, or as needed
salt and pepper to
1 dash sugar to encourage browning
vegetable oil for frying
cream, yogurt, and/or applesauce
Grate potatoes. Squeeze to remove as
much moisture as possible. Combine potatoes, onion, eggs, matzo meal, salt,
pepper and sugar. Take half of this mixture and puree in a food processor or
blender, then recombine it with the remaining mixture. Add more matzo meal if
needed to make a thick batter. Heat the oil in a heavy frying pan. You will
probably get by on a slick about 1/8 inch deep, especially in a nonstick pan,
but the deeper and hotter the oil the crisper the pancake. Use a large spoon to
drop portions of the mixture into the hot oil. For thicker pancakes leave the
batter mounded up high, for thinner, lacier and crispier edged disks, flatten
the batter with a spoon as soon as you add it to the pan. Cook until golden
brown, about 4 minutes, then turn and repeat on the other side. Latkes don't
take kindly to being turned too many times and become rather heavy as they
continue to flip. When golden on both sides, remove to paper towels and drain
for a moment before serving. Accompany hot latkes with sour cream, yogurt and/or
Click Here to Print this Recipe
Biscuit Bake Recipe
1 pound lean ground beef
1 jar (16
ounces) Old El Paso™ Thick 'n Chunky salsa
2 cups Original Bisquick™ mix
3/4 cup milk
1 medium green onion, chopped (1 tablespoon)
1 cup shredded
Cheddar cheese (4 ounces)
1tablespoon margarine or butter
1 cup chopped onions
2 (4.5-oz.) cans Chopped Green Chiles, drained (I
use Old El Paso)
6 oz. (1-1/2 cups) shredded Cheddar cheese
6 oz. (1-1/2
cups) shredded Monterey Jack cheese
3/4 cup sour cream
1/2 teaspoon crushed red pepper flakes
1 cup chopped seeded tomato
Heat oven to 350°F. Lightly grease 8 or 9-inch square pan. Melt
margarine in medium skillet over medium-high heat. Add onions; cook and stir
until crisp-tender. Stir in green chiles. Spoon chile mixture evenly into
greased pan. Sprinkle with cheeses.
In small bowl, beat eggs slightly.
Beat in sour cream and red pepper flakes. Spoon egg mixture evenly over cheeses.
Sprinkle with tomato.
Bake at 350°F. for 35 to 45 minutes or until knife
inserted in center comes out clean
Source: Old El Paso Recipe Site
Click Here to Print this Recipe
t's always sad to hear of one of our friends having
pain like Judy is having. Sending healing prayers to her. We'll all miss seeing
her "keeper" recipes...Hope the doctors can give her some relief.
Sincerely, Scarlett in FLA
I just caught up on some of my
emails and learned that Judy in Alaska is having health problems. Judy in Alaska
almost feels like a family member to us, and it hurts my heart to know that she
is suffering so much. I hope she knows how much her recipes have meant to all of
us, thus endearing her to us so strongly! Judy in Alaska, I hope you know that
many of us will keep you in our thoughts and prayers as you go through this. You
have touched many with your kindness in sending such great recipes to us, and I
know that we will feel blessed to keep you in our prayers.
Chocolaty S'mores Bars Recipe
1/4 cup butter, cubed
1 package (10 ounces) large marshmallows
(12 ounces) Golden Grahams
1/3 cup milk chocolate chips, melted
In a large saucepan, melt butter over low heat. Add marshmallows;
cook and stir until blended. Remove from heat. Stir in cereal until coated.
Using a buttered spatula, press evenly into a greased 13x9-in. pan. Drizzle
with melted chocolate chips. Cool completely. Cut into bars. Store in an
airtight container. Yield: 1-1/2 dozen.
Sherry (in Indiana)
Click Here to Print this Recipe
Nancy just like a lot of people on this site I
have enjoyed recipes from Judy in Alaska. Sorry she is having some health
problems now and I'm hoping she will feel better in the future and will return.
I didn't have refried beans to use when I was making a Mexican meal. So I
looked on the internet and found this recipe using black beans which I had on
hand. If you don't like hot refried beans remove the seeds and ribs from the two
jalapenos other than that this was very good. I use these for anything that is
Refried Beans Recipe
2 teaspoons oil
jalapenos,I remove the ribs and seeds
2 medium onions, chopped medium
garlic cloves, minced, not traditional, optional, I used 2 cloves
4, 14 oz.,
cans black beans, or red kidney beans or pink kidney beans but black beans have
the most flavor
1, 12 oz, can beer
In a large pan saute
the onion and garlic to just translucent. Add the jalapenos and continue to
saute until JUST beginning to brown. Add the beans, 2 cans rinsed and drained,
two with juice. Bring to a boil, reduce heat and simmer for around 1 1/2 hours,
add beer as needed. You don't want the beans to dry out. If there's any
remaining beer left drink it. Sometimes 2 cans are needed. Don't add salt until
dish is done and taste first.
Everyone have a great day. Nancy and 4
legged associates take care, be save and comfortable heat wise.
Here to Print this Recipe
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