tag:blogger.com,1999:blog-21425378576247069482024-03-12T22:24:42.478-07:00CarolineNot CuisineCarolineNothttp://www.blogger.com/profile/17104081148429934667noreply@blogger.comBlogger33125tag:blogger.com,1999:blog-2142537857624706948.post-39722437899998594012010-08-11T03:58:00.000-07:002014-08-07T20:16:23.013-07:00Tomato Butter<div align="justify">
<img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXCHCyjdbhqMiNNhmRmyk-Y2H5ARjMi4_9XNEFWgaPffWTbg2SH7G_HIC8n3mxLtKPGlmVOmtVCZtcurFxZgtgdxltTFctXpgTiDXjaPha3JoBHRR1C4DKCKNQmmjhXwQkDZT2OG49qvQ/s400/tomato_butter01.png" id="BLOGGER_PHOTO_ID_5504109316250530722" style="cursor: hand; cursor: pointer; float: right; height: 349px; margin: 0 0 10px 10px; width: 202px;" />5 quarts (20 cups) peeled, seeded <span style="font-weight: bold;">tomatoes</span><br />
3 medium <span style="font-weight: bold;">onions</span><br />
2 cups <span style="font-weight: bold;">vinegar</span><br />
3 cups <span style="font-weight: bold;">brown sugar</span><br />
2 cups <span style="font-weight: bold;">granulated sugar</span><br />
1 tsp <span style="font-weight: bold;">cinnamon</span><br />
1 tsp <span style="font-weight: bold;">cloves</span><br />
1 tsp <span style="font-weight: bold;">allspice</span><br />
1 tbl <span style="font-weight: bold;">salt</span><br />
<br />
Grind tomatoes and onions. Combine vinegar, sugars, spices, and salt in heavy stainless or enameled pan; bring to a boil, stirring until sugars dissolve. Add tomatoes and onions and simmer over low heat until thick, stirring frequently to prevent sticking or burning. Volume will reduce significantly as the mixture cooks and thickens. Ladle into prepared canning jars, cap, and boiling water bathe for 20 minutes. Makes about 5 pints.<br />
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Serve with the cracker of your choice; ours is Club Crackers.<br />
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<span style="color: red; font-family: trebuchet ms;">______________________________</span><br />
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CarolineNothttp://www.blogger.com/profile/17104081148429934667noreply@blogger.com0tag:blogger.com,1999:blog-2142537857624706948.post-32202881783911466062010-07-02T00:15:00.000-07:002010-07-02T00:54:18.485-07:00Apricot Sauce (for meats)<img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 211px; height: 161px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSoxP3tYYC2CxRR4_io0c22k-MR_BxBwhyphenhyphenHvu39D1mY65m8xjFgg9J-1Sb-xBDF1PlXai6VPRpu1by-COdUUpJCySBi1pQLv9UtDaZqfhPlA-ikSFGEN0n5vLHbjm2_BbBfFAwXWYusj0/s400/bp7010007.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5489211845003595826" />A sweet and sour sauce to serve with rice over chicken tenders, popcorn chicken, or meatballs<br /><br />Makes approximately six pints<br /><br />10 cups <b>fresh apricots</b>, pitted and sliced or diced<br />¼ cup <b>lemon juice</b><br />Juice of 1 <b>lime</b> (approx 1/8 cup)<br />½ can <b>pineapple</b> tidbits, or hand-sliced chunks <br />2 <b>jalapeno peppers</b>, seeded and finely chopped<br />1 large <b>green pepper</b>, seeded and diced<br />1 large <b>onion</b>, or 2 small to medium, diced or quartered and sliced<br />2 large, or 3 small, Roma <b>tomatoes</b>, diced<br />5 - 7 cloves <b>garlic</b>, finely chopped<br />1 tbl chopped <b>cilantro</b><br />1 tsp <b>cumin</b><br />1 box regular <b>pectin</b><br />1 cup <b>brown sugar</b><br />4 to 5 cups <b>granulated sugar</b> (according to taste)<br />1 heaping tsp <b>butter</b><br /><br />(Note: Eliminate, increase, or decrease ingredients to suit your personal taste.)<br /><br />Prepare canning jars.<br /><br />No need to remove the tender skins of the apricots; pit and slice or dice.  Stir lemon and lime juices into the fruits to preserve color while you prepare the vegetables.  Place in stainless or enamel pot.<br /><br />Add pineapple, jalapenos, green peppers, onions, tomatoes, garlic, cilantro, and cumin.  Stir 1/4 cup granulated sugar into pectin, then add the pectin mixture to the pot.  Stir well.  Cook over medium-high heat to boiling, stirring frequently to avoid scorching.<br /><br />Add remainder of sugars, granulated and brown, and butter.  Bring to a boil, stirring constantly.  Boil for 3 minutes, continuing to stir.  Remove from range top.<br /><br />Ladle into jars, cap, and process in boiling water bath for 10 minutes. <br /><span style="color: rgb(255, 0, 0); font-family: trebuchet ms;">______________________________</span><br /><br /><a style="font-family: trebuchet ms;" href="http://www.blogger.com/" target="_blank"><img src="http://signatures.mylivesignature.com/85684/prairiechickenlady/1e4490870c19bd49bbecdcdac0901ccf.png" border="0" /></a>CarolineNothttp://www.blogger.com/profile/17104081148429934667noreply@blogger.com0tag:blogger.com,1999:blog-2142537857624706948.post-9534201773941414482010-06-27T03:01:00.000-07:002010-06-27T06:47:34.090-07:00Candied Dill Pickles<span style="font-family: trebuchet ms;">1 quart <b>dill pickles</b> (hamburger sliced, or you-slice whole)<br />1 tbl <b>pickling spice</b><br />2 cups <b>sugar</b><br />¼ cup<b> vinegar</b><br /><br /><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 397px; height: 285px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD3qBYIqn09YbPYc0j7N4jZlQtQiSAhU7tf-bc7J6ipXGCz5JMWALuFuPYaKLRP3dhhl5zT2SPK_HrR6h0w6wgz0dOfhS0PHBNQjnwWHIQbKxBfJHfyMiw104wTV_-S3z093eDik-k1c7s/s400/coll1.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5487408606230434322" />Drain pickles (slice, if you're using whole), then cover with cold water and soak for 10 minutes; drain again.<br /><br />Put pickling spice in a triple layer of cheesecloth or a square of sturdy paper towel and bind with kitchen twine or a new rubber band.<br /><br />Place pickles in a jar with a tight fitting lid, nestling the spice parcel in amongst them. If you remove a few pickle slices (store separately for burgers), you can re-use the original jar. You want enough space within the jar to allow for movement of the contents.<br /><br /><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 394px; height: 314px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaVFSrUKWazPDso9cELj4MEGjWyUNM6u93W1r-FOeuSbL3eq0J4i48e3SCyxEgiy0b6zsNMaDiwrs0M3BubFvfUEvxKwGBp-iLj9aJqv21_TVBUdbWmf3LDuFHwrQXxPCQANtIg7fHKska/s400/coll2.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5487408593096342514" />Pour sugar into the jar. Pour vinegar over all.<br /><br />Cap the jar and gently shake and roll to distribute the sugar and vinegar.<br /><br />The sugar won't dissolve at this point, and there will be crystals stuck to the sides of the jar. This is fine for now. <br /><br />Refrigerate.<br /><br />At least once-a-day, gently shake and roll the jar to redistribute the undissolved sugar. I recommend the shake-and-roll be done at least 3 times per day until all of the sugar is dissolved. The original recipe for these candied dills suggests they are ready to eat on the 11th day, but we've eaten them on the 5th with no discernible difference.<br /><br /><u>Notes</u>: I usually make a double batch, because we're pickle pigs. These photos result from using ¾ of a gallon of pickles, packed into two 2-quart pickle jars. The original recipe called for 3 cups of sugar per batch, but I make it with 2 cups, and the only difference is in the amount of juice the pickles produce. This requires that I do the shake-and-roll more than once daily, for a few pickle chips are above the liquid line, but saving a cup of sugar is, to me, worth the extra tending. I use apple cider vinegar, because it's more healthful than white — not so much as to offset that dump truck full of sugar, but there you have it. Ü These are no-fail pickles.</span><br /><br /><span style="color: rgb(255, 0, 0); font-family: trebuchet ms;">______________________________</span><br /><br /><a style="font-family: trebuchet ms;" href="http://www.blogger.com/" target="_blank"><img src="http://signatures.mylivesignature.com/85684/prairiechickenlady/1e4490870c19bd49bbecdcdac0901ccf.png" border="0" /></a>CarolineNothttp://www.blogger.com/profile/17104081148429934667noreply@blogger.com0tag:blogger.com,1999:blog-2142537857624706948.post-35893191450511637372008-11-22T05:13:00.000-08:002010-06-27T05:13:56.789-07:00Springerles<span style="font-family:trebuchet ms;">4 <strong>eggs </strong><br />2 cups <strong>sugar</strong><br />4 cups <strong>flour </strong><br />1 tsp </span><span style="font-family:trebuchet ms;"><strong>baking soda<br /></strong>2 tsps </span><span style="font-family:trebuchet ms;"><strong>anise extract<br /></strong><br />In a large bowl, beat eggs with sugar until fluffy-light and thick, about 5 minutes.<br /><br />Stir in flour, soda, and anise extract, blending well to form a stiff dough.<br /><br />Roll out, a half at a time, to about 1/4" (or less) thick. Cut with cookie cutter.<br /><br />Bake on greased cookie sheet, 15 minutes in 300º oven. Immediately and carefully remove to racks to cool.<br /><br />Notes: <span style="font-size:85%;">This is Grandma Boo's recipe, slightly amended. Hers were white, wonderful, and authentic, as she had a springerle rolling pin. Just as tasty, though, with dough colored according to one's whim and cut with cookie cutters of choice. These don't spread much on the sheet, tending to rise more than spreading. The thicker you roll your dough, the softer will be the cookies at the end of the baking time. A toothpick or blade can be used to mark unbaked cookies (veins on leaves, faces on people-shapes, feathers on turkeys), and markings will remain during baking.<br /></span><span style="color:#ff0000;">______________________________</span></span><br /></span><br /><a href="http://www.blogger.com/" target="_blank"><img src="http://signatures.mylivesignature.com/85684/prairiechickenlady/1e4490870c19bd49bbecdcdac0901ccf.png" border="0" /></a>CarolineNothttp://www.blogger.com/profile/17104081148429934667noreply@blogger.com0tag:blogger.com,1999:blog-2142537857624706948.post-66980363436010509652008-10-18T10:11:00.000-07:002010-06-27T05:13:56.806-07:00Oatmeal Cake<img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 158px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVU9uN_6GfuorYwOF29VT_f0xBNptHfLLlYlS20sWzxs-AsoE_INBVbFoYNQ8Urvtk-SzLNz8ac0sMGa_bkFliU-zgAlM_BB950Sf5lI_Im1zCq1Jc5QnWtsS5GEew06N-po1Xv7PLC5t2/s400/oatmealcake01.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5473695423452002690" /><br /><span style="font-family:trebuchet ms;">1½ cups <strong>water</strong><br />1 cup <strong>quick oats</strong><br />½ cup <strong>butter</strong><br />2 cups <strong>brown sugar</strong><br />2 <strong>eggs</strong><br />1½ cups <strong>flour</strong><br />1 teaspoon <strong>baking powder</strong><br />1 teaspoon <strong>cinnamon</strong><br />½ teaspoon <strong>nutmeg</strong><br />½ teaspoon <strong>salt</strong><br /><br />In large saucepan, bring water to boil. Remove from heat. Add oats and butter. Cover and let stand 15 minutes.<br /><br />Add remaining ingredients and mix well. Pour thin batter into greased and floured 9-cup bundt pan or 9" tube pan. Bake at 350º for 40 to 45 minutes. Cool in pan 10 minutes, then turn out on serving plate.<br /><br />Prick hot cake with fork and pour hot topping <span style="font-size:85%;">(recipe follows)</span> over cake. Serve hot or cold.<br /><br />Topping: ¼ cup <strong>brown sugar</strong>, ¼ cup <strong>butter</strong>, 1 tablespoon <strong>water</strong>, 1 teaspoon <strong>vanilla</strong>. Combine all ingredients in small saucepan; heat until butter is melted and sugar dissolved. Pour over hot cake.<br /><span style="color:#ff0000;">______________________________</span></span><br /><br /><a href="http://www.blogger.com/" target="_blank"><img src="http://signatures.mylivesignature.com/85684/prairiechickenlady/1e4490870c19bd49bbecdcdac0901ccf.png" border="0" /></a>CarolineNothttp://www.blogger.com/profile/17104081148429934667noreply@blogger.com2tag:blogger.com,1999:blog-2142537857624706948.post-67924567655320018882008-06-06T19:41:00.000-07:002010-06-27T05:13:56.819-07:00Cabbage Salad<img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 153px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiA9N8eW1mmWdXsiwibQwlHQW1YmVOUYyb2a5N208jhnEhzZ0et_awYK_qaK8Eow_FrmDRiFW3i-PzBmXFD5iylpm3RuID8qhWzyFbWuWlsEJO5gD4qQC_s8SbKRTL8NU5KdFqUscoZzEm/s400/cabbage01.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5473693731683367362" /><br /><span style="font-family:trebuchet ms;">1 bag <strong>shredded cabbage and carrots</strong> (cole slaw mix)<br />1 <strong>cucumber</strong>, peeled, quartered and sliced (opt)<br />1 <strong>tomato</strong>, diced (opt)<br />1 can <strong>corn</strong>, drained (opt)<br />3/4 cup (approx) bottled <strong>Italian salad dressing</strong><br />1/3 cup (approx) granulated <strong>sugar</strong><br /><br />Mix and refrigerate; stir well and serve. The sugar will pull moisture, so the measure of "dressing" will increase. <span style="font-size:85%;"><span style="font-size:100%;">[</span>We serve this salad in ramikens, so the dressing won't run all over our plates.</span> ºÜº]<br /><br />Since this came out of my head and into a bowl one day, I've never measured ingredients, and it should lend itself well to whatever additions, deletions, or adjustments may sound good to you and yours. </span><br /><span style="font-family:Trebuchet MS;color:#ff0000;">______________________________</span> <p align="left"><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/85684/prairiechickenlady/1e4490870c19bd49bbecdcdac0901ccf.png" border="0" /></a><br /></p>CarolineNothttp://www.blogger.com/profile/17104081148429934667noreply@blogger.com0tag:blogger.com,1999:blog-2142537857624706948.post-54866427840301286482008-06-06T19:30:00.000-07:002010-06-27T05:13:56.832-07:00Rat on a Stick<span style="font-family:trebuchet ms;">Marinate in <strong>teriyaki sauce</strong> for a few hours <strong>boneless, skinless chicken thighs</strong>. Thread each thigh lengthwise onto a water-soaked (so they won't catch fire), wooden skewer. Cook on the barbecue grill. Moist, tasty, tender and can be served and eaten on the skewer.</span><br /><span style="font-family:trebuchet ms;"></span><br /><span style="font-family:trebuchet ms;">You can eliminate the skewers, in which case I guess they're just <em>grilled rats</em>.</span><br /><span style="font-family:trebuchet ms;color:#ff0000;">______________________________</span> <p align="left"><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/85684/prairiechickenlady/1e4490870c19bd49bbecdcdac0901ccf.png" border="0" /></a> </p>CarolineNothttp://www.blogger.com/profile/17104081148429934667noreply@blogger.com0tag:blogger.com,1999:blog-2142537857624706948.post-91016818144732087222008-04-17T05:50:00.000-07:002010-06-27T05:13:56.844-07:00Taco Trick<span style="font-family:trebuchet ms;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmRAWLCzU5FAppGm-XhNxNsai7GKsy5KYKLBcBZn_esOFd1ek0ixBJ3RjXtazNeReJOgRnm6EM9_KJU50xFxmbkRlvuhvHBx9iwDFzGP_964xKs0YkO-yRKPnx2P4fcq0vP15nTp-E5v4Q/s1600-h/taco.jpg"><img id="BLOGGER_PHOTO_ID_5190198600961417522" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmRAWLCzU5FAppGm-XhNxNsai7GKsy5KYKLBcBZn_esOFd1ek0ixBJ3RjXtazNeReJOgRnm6EM9_KJU50xFxmbkRlvuhvHBx9iwDFzGP_964xKs0YkO-yRKPnx2P4fcq0vP15nTp-E5v4Q/s400/taco.jpg" border="0" /></a>If you'd like your taco meat to be like that of a Mexican fast food restaurant chain, after your meat is cooked and seasoned, run it through the food processor. Pulse until you get the consistency you want.</span><br /><br /><div><div align="center"><span style="font-family:Trebuchet MS;color:#ff0000;">______________________________</span></div><br /><p align="right"><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/85684/prairiechickenlady/1e4490870c19bd49bbecdcdac0901ccf.png" border="0" /></a></p></div>CarolineNothttp://www.blogger.com/profile/17104081148429934667noreply@blogger.com2tag:blogger.com,1999:blog-2142537857624706948.post-67222036642899604702008-04-17T05:30:00.000-07:002010-06-27T05:13:56.857-07:00Mother's Walnut Fudge Brownies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYXRcVobOS0edSVuH4FzNP62E0YIbEFHiK4LEI_BsGIkYbRKLtEa6SMqWaPGQp_cnqeQ4x8Hr0tzhmQXe2aR0XGfm8clm0FD4GOl438nFAd6w8Oy006S1jIWheRCH9fAobzi4zIc4DGuRj/s1600-h/brownies.jpg"><img id="BLOGGER_PHOTO_ID_5190191986711781650" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYXRcVobOS0edSVuH4FzNP62E0YIbEFHiK4LEI_BsGIkYbRKLtEa6SMqWaPGQp_cnqeQ4x8Hr0tzhmQXe2aR0XGfm8clm0FD4GOl438nFAd6w8Oy006S1jIWheRCH9fAobzi4zIc4DGuRj/s400/brownies.jpg" border="0" /></a><span style="font-family:trebuchet ms;">½ cup <strong>butter</strong> (1 stick) </span><br /><span style="font-family:trebuchet ms;">2 <strong>squares unsweetened chocolate</strong> </span><br /><span style="font-family:trebuchet ms;">1 cup <strong>sugar</strong> </span><br /><span style="font-family:trebuchet ms;">2 <strong>eggs</strong>, beaten </span><br /><span style="font-family:trebuchet ms;">½ tsp <strong>vanilla</strong> </span><br /><span style="font-family:trebuchet ms;">¾ cup <strong>flour</strong> </span><br /><span style="font-family:trebuchet ms;">¼ tsp <strong>salt</strong> </span><br /><span style="font-family:trebuchet ms;">½ cup broken <strong>walnuts</strong> </span><br /><span style="font-family:trebuchet ms;">Fudge Frosting</span><br /><span style="font-family:trebuchet ms;"><br />Melt butter and chocolate over low heat; cool slightly. Add remaining ingredients and mix well. Bake in 8" x 8" greased pan at 375º, 25-30 minutes. Cool and frost.</span><br /><span style="font-family:trebuchet ms;"><br />Fudge Frosting: 3 cups <strong>powdered sugar</strong>, 1/8 tsp <strong>salt</strong>, 4½ tbls each of <strong>cocoa</strong>, very soft <strong>butter</strong>, and warm, strong <strong>coffee</strong>. Mix well. Spread over brownies and top with ¼ cup chopped <strong>walnuts</strong>. </span><br /><span style="font-family:trebuchet ms;"><br /><span style="font-size:85%;">Note: I double the brownie recipe and use one batch of frosting to frost both pans of brownies. There's plenty 'nough, and the brownies then aren't quite so gucky.</span><br /><div align="center"><span style="color:#ff0000;">______________________________ </span></span></div><p align="right"><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/85684/prairiechickenlady/1e4490870c19bd49bbecdcdac0901ccf.png" border="0" /></a></p>CarolineNothttp://www.blogger.com/profile/17104081148429934667noreply@blogger.com0tag:blogger.com,1999:blog-2142537857624706948.post-10623860800815541972008-04-17T05:03:00.000-07:002010-06-27T05:13:56.870-07:00Mock Mushrooms<span style="font-family:trebuchet ms;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY1TU_9uH-Wkhl68PRq1K0IE66cuWn3B8nAePTZlhg3Mi-M9QCA7CQLTFeteRX5oq43wtZd1DyJ8yq2uaEoCCuiexorCc5MyqmKA2JBYwPfaBNwgQMF7p_-BbTphmt0pDDNw8A6FNaB8-x/s1600-h/mmushrooms.jpg"><img id="BLOGGER_PHOTO_ID_5190185806253842674" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY1TU_9uH-Wkhl68PRq1K0IE66cuWn3B8nAePTZlhg3Mi-M9QCA7CQLTFeteRX5oq43wtZd1DyJ8yq2uaEoCCuiexorCc5MyqmKA2JBYwPfaBNwgQMF7p_-BbTphmt0pDDNw8A6FNaB8-x/s400/mmushrooms.jpg" border="0" /></a>1 sleeve <strong>saltines</strong>, coarsely crushed </span><br /><span style="font-family:trebuchet ms;">1 can <strong>cream of mushroom soup</strong> (undiluted) </span><br /><span style="font-family:trebuchet ms;">2 beaten <strong>eggs</strong></span><br /><span style="font-family:trebuchet ms;">1 <strong>small can mushroom pieces</strong>, drained</span><br /><span style="font-family:trebuchet ms;">1 stick <strong>butter</strong>, divided</span><br /><br /><span style="font-family:trebuchet ms;">Mix together crushed crackers, soup, eggs, and mushroom pieces. Melt half stick of butter in non-stick skillet over medium heat. Drop mushroom mixture from well rounded tablespoon into skillet, spreading a tad to form patties. Brown on both sides. Remove. Wipe skillet with paper towel to remove remnant of butter and/or bits. Add other half stick of butter to skillet and repeat frying. (Or man two skillets at once. ºÜº)</span><br /><div align="center"><span style="color:#ff0000;"><span style="font-family:Trebuchet MS;">______________________________</span> </span></div><p align="right"><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/85684/prairiechickenlady/1e4490870c19bd49bbecdcdac0901ccf.png" border="0" /></a></p>CarolineNothttp://www.blogger.com/profile/17104081148429934667noreply@blogger.com0tag:blogger.com,1999:blog-2142537857624706948.post-10742910578354257072008-04-17T04:43:00.000-07:002010-06-27T05:13:56.883-07:00Cream Cheese Chicken<span style="font-family:trebuchet ms;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9EO3PpAHQyThZkmJ1AvSyWnUEq4LtwPBHWYqMJNlswZq5bV_kyJ_ePEDyETXM7A12uYVxluZUWR7NOsv6JOxJz1huBtxqiW4G0U5jyHqlbyUX7bJKThh-NvvDF3ETV3gLnRx7y8wzTM5m/s1600-h/ccchicken.jpg"><img id="BLOGGER_PHOTO_ID_5190183035999936738" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9EO3PpAHQyThZkmJ1AvSyWnUEq4LtwPBHWYqMJNlswZq5bV_kyJ_ePEDyETXM7A12uYVxluZUWR7NOsv6JOxJz1huBtxqiW4G0U5jyHqlbyUX7bJKThh-NvvDF3ETV3gLnRx7y8wzTM5m/s400/ccchicken.jpg" border="0" /></a>Pound boneless, skinless <strong>chicken breasts</strong> with a meat tenderizer to flatten. </span><br /><span style="font-family:trebuchet ms;"></span><br /><span style="font-family:trebuchet ms;">Spread each breast piece with about 1½ tsps of softened <strong>butter</strong> and 2-3 tbls of softened <strong>cream cheese</strong> (enough to make a moderate coating on entire breast piece)</span><br /><span style="font-family:trebuchet ms;"></span><br /><span style="font-family:trebuchet ms;">Sprinkle with thinly sliced <strong>green onions</strong> or with <strong>onion powder</strong>. </span><br /><span style="font-family:trebuchet ms;"></span><br /><span style="font-family:trebuchet ms;">Roll breast pieces like jelly roll, beginning, though, at narrow end; wrap/wind a slice of raw <strong>bacon</strong> around each roll; secure with toothpicks. </span><br /><span style="font-family:trebuchet ms;"></span><br /><span style="font-family:trebuchet ms;">Place bacon-wrapped chicken rolls in baking dish and bake uncovered in 350º oven about 35-40 minutes, or until done.</span><br /><span style="font-family:trebuchet ms;"><br />Chicken and bacon will give up some juices/fats, and cream cheese and butter will melt forth a bit from the rolls. Pour these drippings into a bowl and offer at the table with the chicken rolls.</span><br /><br /><div><div align="center"><span style="font-family:Trebuchet MS;color:#ff0000;">______________________________</span></div><br /><p align="right"><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/85684/prairiechickenlady/1e4490870c19bd49bbecdcdac0901ccf.png" border="0" /></a></p></div>CarolineNothttp://www.blogger.com/profile/17104081148429934667noreply@blogger.com0tag:blogger.com,1999:blog-2142537857624706948.post-76808895504357682742008-04-11T05:01:00.000-07:002010-06-27T05:13:56.907-07:00Chicken Casserole<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX6kWX__PJhh9UrlAO6in3PRa0-VlKDCk6Br6E4B4_OtX9KVTgtn3pknxCFMZz342t-cp92Oz9fi5WP0KWbRz6Xllo-fegHCo3ZUlcCqGnFSZofYXKdyMElDicQyFESMV3kHIwaWi903aF/s1600-h/ccasserole.jpg"><img id="BLOGGER_PHOTO_ID_5187957675731683266" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX6kWX__PJhh9UrlAO6in3PRa0-VlKDCk6Br6E4B4_OtX9KVTgtn3pknxCFMZz342t-cp92Oz9fi5WP0KWbRz6Xllo-fegHCo3ZUlcCqGnFSZofYXKdyMElDicQyFESMV3kHIwaWi903aF/s400/ccasserole.jpg" border="0" /></a><span style="font-family:trebuchet ms;">1 <strong>chicken</strong> </span><br /><span style="font-family:trebuchet ms;">2 tbls chopped <strong>onion</strong> </span><br /><span style="font-family:trebuchet ms;">¼ cup chopped <strong>green pepper</strong> </span><br /><span style="font-family:trebuchet ms;">¼ cup (½ stick) <strong>butter</strong> </span><br /><span style="font-family:trebuchet ms;">1# <strong>Velveeta</strong> or 1 small jar Cheez Whiz </span><br /><span style="font-family:trebuchet ms;">½ cup <strong>milk</strong> </span><br /><span style="font-family:trebuchet ms;">1 can <strong>cream of mushroom soup</strong> </span><br /><span style="font-family:trebuchet ms;">1 small can <strong>mushrooms</strong>, drained (opt.) </span><br /><span style="font-family:trebuchet ms;">1 small jar <strong>pimientos</strong> (opt.) </span><br /><span style="font-family:trebuchet ms;">1 pkg. <strong>vermicelli </strong>or thin spaghetti, broken in thirds or fourths (bite-size pieces)<br /></span><br /><span style="font-family:trebuchet ms;">Boil chicken. Remove from water (do not dump water--leave in pot); debone; cut in bite-size pieces; set aside. </span><br /><span style="font-family:trebuchet ms;"></span><br /><span style="font-family:trebuchet ms;">Melt butter in skillet. Add onions and green peppers; saute. Lower heat. Add cheese and milk to skillet and stir until cheese is melted and combined with milk. Add cream of mushroom soup. Stir to mix. (Opt.: Add drained mushrooms and pimientos.) Add chicken.</span><br /><span style="font-family:trebuchet ms;"></span><br /><span style="font-family:trebuchet ms;">Leave over very low heat, stirring occasionally. Return to boil the water in which you cooked the chicken. Add broken vermicelli to boiling water. Cook; drain; return pasta to pot. Pour heated chicken-cheese sauce from skillet over pasta and stir to mix. Serve.<br /></span><br /><span style="font-family:trebuchet ms;"><span style="font-size:85%;">Note: Our family likes this dish prepared as above, however, you can increase milk and after all the ingredients are combined, bake it in a 350º oven in a casserole dish for 30 minutes if you like. In recent years, I've been making this casserole with American cheese and increasing the milk in a measure to create a creamy sauce. Leftovers reheat well in the microwave. </span></span><br /><div align="center"><span style="font-family:trebuchet ms;"><span style="font-size:85%;"><span style="font-size:100%;"><span style="color:#ff0000;">______________________________</span><br /></span></div></span></span><p align="right"><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/85684/prairiechickenlady/1e4490870c19bd49bbecdcdac0901ccf.png" border="0" /></a></p><p align="left"><br /></p>CarolineNothttp://www.blogger.com/profile/17104081148429934667noreply@blogger.com0tag:blogger.com,1999:blog-2142537857624706948.post-8247264728960781582008-04-11T04:47:00.000-07:002010-06-27T05:13:56.921-07:00Seafood Pasta Salad<span style="font-family:trebuchet ms;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFj5uVoJkr4j09_A1I0u73aSihN4IQAArgyuGBrCwgiWwvw1cN-QRtS9RZpz4mpezzZtMPvrjo6bfWVxBIKTjn4R4arwuJBa2te8MDBAaj-YpxBc_9yEO6R8wH3VcFX7Lrv1REB5fX2CZC/s1600-h/seafood50_a.jpg"><img id="BLOGGER_PHOTO_ID_5187963658621126610" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFj5uVoJkr4j09_A1I0u73aSihN4IQAArgyuGBrCwgiWwvw1cN-QRtS9RZpz4mpezzZtMPvrjo6bfWVxBIKTjn4R4arwuJBa2te8MDBAaj-YpxBc_9yEO6R8wH3VcFX7Lrv1REB5fX2CZC/s400/seafood50_a.jpg" border="0" /></a>½ cup <strong>mayonnaise</strong> (not salad dressing) </span><br /><span style="font-family:trebuchet ms;">¼ cup <strong>ranch dressing</strong> </span><br /><span style="font-family:trebuchet ms;">2 tbls <strong>parmesan cheese</strong> </span><br /><span style="font-family:trebuchet ms;">2 cups (8 oz) <strong>rotini</strong> (corkscrew noodles) </span><br /><span style="font-family:trebuchet ms;">1½ cups (8 oz) chopped <strong>imitation crabmeat</strong> </span><br /><span style="font-family:trebuchet ms;">1 cup <strong>broccoli</strong> florets </span><br /><span style="font-family:trebuchet ms;">½ cup chopped <strong>tomato</strong> </span><br /><span style="font-family:trebuchet ms;">¼ cup green <strong>onion slices</strong></span><br /><span style="font-family:trebuchet ms;"><br />Combine dressings and cheese; mix well. Cook broccoli in boiling water 3 minutes; drain and rinse in cold water to halt cooking. Combine all ingredients and toss with dressing.<br /></span><br /><span style="font-family:trebuchet ms;font-size:85%;">Note: If salad seems too dry (pasta will absorb dressing), add more ranch dressing. I usually quadruple dressing, parmesan, broccoli; double rotini, crab, tomato, green onion. Make it to suit <em>your</em> taste.</span> <div align="center"><br /><span style="font-family:Trebuchet MS;color:#ff0000;">______________________________</span> </div><br /><p align="right"><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/85684/prairiechickenlady/1e4490870c19bd49bbecdcdac0901ccf.png" border="0" /></a></p><br /><p align="left"></p>CarolineNothttp://www.blogger.com/profile/17104081148429934667noreply@blogger.com0tag:blogger.com,1999:blog-2142537857624706948.post-53414278812024166952008-04-08T13:53:00.000-07:002010-06-27T05:13:56.934-07:00Dinner<span style="font-family:trebuchet ms;">"So what are you fixing for dinner tonight?" asked Mrs. Piecrust.</span><br /><span style="font-family:trebuchet ms;"></span><br /><span style="font-family:trebuchet ms;">"Oh, I'm thinking about doing some lasagne sort of thing that isn't really lasagne."</span><br /><span style="font-family:trebuchet ms;"></span><br /><span style="font-family:trebuchet ms;">"Ohh," she remarked, when I would have said something pretty offensive, like, "What!? What's that supposed to mean?" But Mrs. Piecrust has much better manners than I.</span><br /><span style="font-family:Trebuchet MS;"></span><br /><span style="font-family:Trebuchet MS;">There's no <em>recipe</em> for the food items I <strike>slopped together</strike> ... <strike>mangled</strike> ... <strike>abused</strike> ... lovingly blended for dinner last night. Neither was there a good explanation for dinner being 45 minutes late (again). </span><br /><span style="font-family:Trebuchet MS;"></span><br /><span style="font-family:Trebuchet MS;"><strong>Tip</strong>: When planning what time to begin preparing a meal, consider the bake time required after assembling ingredients. (I'm such a smart cook. I'm really on the ball in the kitchen.)</span><br /><span style="font-family:Trebuchet MS;"></span><br /><span style="font-family:Trebuchet MS;">Before long, I'll be posting the recipe for <em>Spasagne</em>, which may help explain what happens in my kitchen. For now, I can tell you that last night's lasagne-sort-of-thing developed from a very large jar of Ragu that I'd opened and out of which I'd used what looked like maybe a cup of sauce? <em>Hmm, I better be using the rest of that before it grows a salad in the jar or something.</em></span><br /><span style="font-family:Trebuchet MS;"></span><br /><span style="font-family:Trebuchet MS;">So I browned some ground beef and glopped in a heaping tablespoon of minced garlic. I emptied that huge jar of Ragu into the skillet and set the heat to low. I dumped a container of cottage cheese in a bowl, took the lid off the parmesan cheese and got sort of carried away, throwing it all over the bowl, then added a couple of eggs. Liar. I didn't add the eggs. Son4 added the eggs. But I snatched the errant piece of egg shell which was about to become <em>lasagne surprise</em> on someone's dinner plate. And I set a package of noodles a-boil: noodle noodles. You know, those thin, skinny, curvy little things about 2" long.</span><br /><span style="font-family:Trebuchet MS;"></span><br /><span style="font-family:Trebuchet MS;"><span style="font-size:85%;">['Xcuse me here, while I have a little hysterical breakdown over what happens in my kitchen. Moments ago, as I sat typing, there came repeated knocking and thumping sounds from the vicinity of the kitchen. I finally decided I should investigate. Maybe the cat was closed in the abyss (don't even ask). Maybe he'd gotten into my closet (which is in the kitchen). Maybe the bread machine was walking off the counter as it kneaded. (We'll visit the bread machine again momentarily.) So I checked the abyss -- no cat. My closet -- no cat. Bread machine -- firmly planted on the countertop, and working like a dawg. I glanced around the kitchen and had a sudden, overwhelming fear that I'd closed the cat in the dishwasher...which was surely into the rinse cycle by now. I raced to the dishwasher, yanked open the door, and peered inside. Dishes. Lots and lots of dishes. No room for a fat cat. I don't know what was making the sounds, but it didn't matter after I was sure I hadn't killed the cat...and began laughing hysterically at myself.]<em> </em></span></span><br /><em><span style="font-family:Trebuchet MS;font-size:85%;"></span></em><br /><span style="font-family:Trebuchet MS;">Where were we? We were throwing things into a bowl with cottage cheese. ...I thawed some spinach, then smashed the dickens out of it with paper towels. (What is <em>dickens</em>, and why would it be in spinach? -- I'm sure I got it out, so don't worry.) Threw the spinach in with the cottage cheese. Parsley is green, and spinach is green -- stay with me here.</span><br /><span style="font-family:Trebuchet MS;"></span><br /><span style="font-family:Trebuchet MS;">Then I layered noodles, cottage cheese glop, many fistfuls of mozzarella cheese, and meat sauce into a very large baking pan. Twice.</span><br /><span style="font-family:Trebuchet MS;"></span><br /><span style="font-family:Trebuchet MS;">Then Charles walked in the door, ready for dinner ... which I slid into the oven, hoping that action would go unnoticed. It didn't. Thank the Lord for a patient, understanding, <strong>LONG</strong>SUFFERING husband, who knows his wife utterly stinks at all things mathematic, including approximations and time management. That "E" (yes, I'm <strong>that</strong> old -- E, S, M, I, F) in algebra hasn't done diddly for me -- EVER. Pi never helped with a pie, and that's just not right.</span><br /><span style="font-family:Trebuchet MS;"></span><br /><span style="font-family:Trebuchet MS;">So I was going to do better today. We managed to close the textbooks before 3:00 p.m., having begun our studies early and worked with only a lunch break. I set the bread machine on the counter at 2:48, knowing I could measure and toss ingredients inside of 12 minutes and have hot bread at 6:00. French bread. Nice, hot French bread with warmed, leftover lasagne-sort-of. White bread is ready to eat in 3 hours. Potato bread is ready to eat in 3 hours. Pumpernickel bread is ready to eat in 3 hours. French bread <strong>...</strong> <strong>French bread</strong> ... is ready to eat in <strong>3 hours <span style="color:#ff0000;">and 40 minutes</span></strong>!? Could ya just spit? *thwphfiiiit*</span><br /><span style="font-family:Trebuchet MS;"></span><br /><span style="font-family:Trebuchet MS;"><em>"Hi Honey, are you home? Would you like a little appetizer before dinner? ... What was that? Potato chips aren't appetizers? Want a graham cracker? How about a fistful of Cap'n Crunch? Know what? I didn't kill the cat today."</em></span> <p align="left"><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/85684/prairiechickenlady/1e4490870c19bd49bbecdcdac0901ccf.png" border="0" /></a></p>CarolineNothttp://www.blogger.com/profile/17104081148429934667noreply@blogger.com1tag:blogger.com,1999:blog-2142537857624706948.post-64376450104911271062008-04-07T14:21:00.000-07:002010-06-27T05:13:56.947-07:00Almond Puff<span style="font-family:trebuchet ms;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieSc38ov5dDUVg3Qc-ekzB6ELvaNe2YNLe7p5hXczFKFo_MyzkVlkuiEYaKbDySuDOuRt536oGgU8lNj9KbaBf7r8r9-aXeUF3jCClewCY1-1BZOYcyHXAkyv1MFjHtcynwelWQiNVz9bq/s1600-h/photos.jpg"><img id="BLOGGER_PHOTO_ID_5186665424727031202" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieSc38ov5dDUVg3Qc-ekzB6ELvaNe2YNLe7p5hXczFKFo_MyzkVlkuiEYaKbDySuDOuRt536oGgU8lNj9KbaBf7r8r9-aXeUF3jCClewCY1-1BZOYcyHXAkyv1MFjHtcynwelWQiNVz9bq/s400/photos.jpg" border="0" /></a>½ cup <strong>butter</strong>, softened</span><br /><span style="font-family:trebuchet ms;">1 cup <strong>flour</strong></span><br /><span style="font-family:trebuchet ms;">2 tbls <strong>water</strong></span><br /><span style="font-family:trebuchet ms;">-----</span><br /><span style="font-family:trebuchet ms;">½ cup <strong>butter</strong></span><br /><span style="font-family:trebuchet ms;">1 cup <strong>water</strong></span><br /><span style="font-family:trebuchet ms;">1 tsp <strong>almond extract</strong></span><br /><span style="font-family:trebuchet ms;">1 cup <strong>flour</strong></span><br /><span style="font-family:trebuchet ms;">3 <strong>eggs</strong></span><br /><span style="font-family:trebuchet ms;">-----</span><br /><span style="font-family:trebuchet ms;">glaze & <strong>sliced almonds</strong>, partly crushed</span> <span style="font-family:trebuchet ms;"></span><br /><br /><span style="font-family:trebuchet ms;">Cut ½ cup butter into 1 cup flour. Sprinkle 2 tablespoons water over mixture; mix with fork. Divide in half and use your hands to form cylindrical shapes with each half. On ungreased baking sheet, press and pat each half into a strip, 12" x 3". Strips should be about 3" apart on the baking sheet.</span><br /><br /><span style="font-family:trebuchet ms;">Heat oven to 350º.</span><br /><br /><span style="font-family:Trebuchet MS;">In a medium saucepan, heat ½ cup butter and 1 cup water to rolling boil. Remove from heat and quickly stir in almond extract and 1 cup flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs, all at one time, until smooth. Divide in half; spread each half evenly over strips, covering completely.</span><br /><span style="font-family:Trebuchet MS;"></span><br /><span style="font-family:Trebuchet MS;">Bake about 60 minutes or until topping is crisp and brown. Cool. Frost with glaze and sprinkle generously with part sliced and part crushed almonds. To serve, cut 1" slices and arrange on serving dish.</span><br /><span style="font-family:Trebuchet MS;"></span><br /><span style="font-family:Trebuchet MS;">Glaze: Stir togeher 1½ cups <strong>powdered sugar</strong>, 2 tbls <strong>butter</strong>, softened, 1 to 1½ tsps <strong>almond extract</strong>, and 1 to 2 tbls <strong>warm</strong> <strong>water</strong> until smooth.</span><br /><br /><span style="font-family:Trebuchet MS;font-size:85%;">This presents well and is simpler to prepare than the directions might lead one to believe.</span><br /><div align="center"><span style="font-family:Trebuchet MS;color:#ff0000;">_______________________________</span></div><p align="right"><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/85684/prairiechickenlady/1e4490870c19bd49bbecdcdac0901ccf.png" border="0" /></a></p>CarolineNothttp://www.blogger.com/profile/17104081148429934667noreply@blogger.com0tag:blogger.com,1999:blog-2142537857624706948.post-22636739948661181992008-04-05T07:03:00.000-07:002010-06-27T05:13:56.961-07:00Cranberry Relish<span style="font-family:trebuchet ms;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOIxH231Z1R5ONgc5iQZTgEthdkFH17ZqySOvTbWF5ErpnWtvngQL62nAMmeYGKpvJTxGr9Fli1r_IwXJH6OYVgnfG2ISPQ6wUOxGfhpIBXVvrE6rIE3bnPD1E8kNIimO3FhzvfRiRaXll/s1600-h/cranberryrelish.jpg"><img id="BLOGGER_PHOTO_ID_5185767119432170770" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOIxH231Z1R5ONgc5iQZTgEthdkFH17ZqySOvTbWF5ErpnWtvngQL62nAMmeYGKpvJTxGr9Fli1r_IwXJH6OYVgnfG2ISPQ6wUOxGfhpIBXVvrE6rIE3bnPD1E8kNIimO3FhzvfRiRaXll/s400/cranberryrelish.jpg" border="0" /></a>4 cups fresh <strong>cranberries</strong></span><br /><span style="font-family:trebuchet ms;">1 <strong>orange</strong>, with peel</span><br /><span style="font-family:trebuchet ms;">2 cups <strong>sugar</strong></span><br /><span style="font-family:trebuchet ms;">¼ tsp <strong>salt</strong></span><br /><br /><span style="font-family:trebuchet ms;">Grind cranberries and orange. Add sugar and salt. Refrigerate and allow to meld overnight. This keeps very well over time.</span><br /><br /><div align="center"><span style="font-family:Trebuchet MS;color:#ff0000;">______________________________</span></div><p align="right"><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/85684/prairiechickenlady/1e4490870c19bd49bbecdcdac0901ccf.png" border="0" /></a></p><p align="left"></p>CarolineNothttp://www.blogger.com/profile/17104081148429934667noreply@blogger.com0tag:blogger.com,1999:blog-2142537857624706948.post-37476193504232691672008-04-05T06:41:00.000-07:002010-06-27T05:13:56.974-07:00Cranberry Salad<span style="font-family:trebuchet ms;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCYcR6oE6HUhhFgy219i7FbCl6nJO10vTf4CzNE1jyHhO_dZO0u-m2F9ejct4Spzk_Qwj1Y3iYzYjeCeEuyTaXZLQgT0UFn1qQxgQ1ZYbYPfE8DhKrM8IHRqMOAeyrQRoLdDUWoQ7jE7FO/s1600-h/cranberrysalad.jpg"><img id="BLOGGER_PHOTO_ID_5185760165880118530" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCYcR6oE6HUhhFgy219i7FbCl6nJO10vTf4CzNE1jyHhO_dZO0u-m2F9ejct4Spzk_Qwj1Y3iYzYjeCeEuyTaXZLQgT0UFn1qQxgQ1ZYbYPfE8DhKrM8IHRqMOAeyrQRoLdDUWoQ7jE7FO/s400/cranberrysalad.jpg" border="0" /></a>2 cups fresh <strong>cranberries</strong>, ground</span><br /><span style="font-family:trebuchet ms;">3 cups <strong>miniature</strong> <strong>marshmallows</strong></span><br /><span style="font-family:trebuchet ms;">¾ cup <strong>sugar</strong></span><br /><span style="font-family:trebuchet ms;">2 cups diced <strong>apples</strong>, do not peel</span><br /><span style="font-family:trebuchet ms;">½ cup chopped <strong>walnuts</strong></span><br /><span style="font-family:trebuchet ms;">¼ tsp <strong>salt</strong></span><br /><span style="font-family:trebuchet ms;">1 cup <strong>whipping cream</strong>, whipped</span><br /><br /><span style="font-family:trebuchet ms;">Combine cranberries, marshmallows, and sugar. Cover and chill overnight. To serve, add apples, walnuts, and salt. Fold in whipped cream.</span><br /><div align="center"><span style="font-family:Trebuchet MS;color:#ff0000;">______________________________</span></div><p align="right"><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/85684/prairiechickenlady/1e4490870c19bd49bbecdcdac0901ccf.png" border="0" /></a></p>CarolineNothttp://www.blogger.com/profile/17104081148429934667noreply@blogger.com0tag:blogger.com,1999:blog-2142537857624706948.post-10488495152756161492008-04-04T20:03:00.000-07:002010-06-27T05:13:56.986-07:00Transparency<span style="font-family:trebuchet ms;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioNC-X2vfgFrqVGRw1BEUgIZC5cOeWaxDisCJ9tgYL_cx_biZFWo_YOMgw9PGIUD_KVcseJ4BG_H0GFn9iCcgYm9djZflpJQF7orhS0XiD-97URtvJr7LTkdSql_kmIveOmsVd5cDC8eIk/s1600-h/thanksgiving001a.jpg"><img id="BLOGGER_PHOTO_ID_5185592245543746802" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioNC-X2vfgFrqVGRw1BEUgIZC5cOeWaxDisCJ9tgYL_cx_biZFWo_YOMgw9PGIUD_KVcseJ4BG_H0GFn9iCcgYm9djZflpJQF7orhS0XiD-97URtvJr7LTkdSql_kmIveOmsVd5cDC8eIk/s400/thanksgiving001a.jpg" border="0" /></a>It has occurred to me that I'd said over at <a href="http://prairiechickenlady.blogspot.com/">NottaLotta Acres</a> that I would launch this blog by first posting our Thanksgiving feast recipes, and while I made a respectable beginning with <em>Cream Cheese Corn</em>, I also wasted no time at all switching to desserts. Can you tell what foods I deem important, what came to mind first? </span><br /><br /><span style="font-family:trebuchet ms;">Yes, we do have the thusfar posted pies, pastries, cookies, and candies during our annual, several-day feast. We also, though, have a mealtime spread which includes foods that aren't screaming <em>CARBOHYDRATE. </em>We sneak a little protein onto the table with a honkin' big turkey (or two) and even flick a green veggie into the mix. Will I get to claim the apples and cranberries as fruits, even after I've mixed them with marshmallows, sugar, and whipped cream?</span><br /><br /><span style="font-family:Trebuchet MS;">When I realized the sweets were stacking high in the sidebar, it mildly cracked me up. And I thought I should just go ahead and put my own words to the obvious: she's a carb junkie. There will, however, come recipes which can make a respectable stand on the dinner table. Don't be surprised, though, if the number of them pales in comparison with the sweets. </span><p align="right"><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/85684/prairiechickenlady/1e4490870c19bd49bbecdcdac0901ccf.png" border="0" /></a></p>CarolineNothttp://www.blogger.com/profile/17104081148429934667noreply@blogger.com0tag:blogger.com,1999:blog-2142537857624706948.post-38422329343246673942008-04-04T07:45:00.000-07:002010-06-27T05:13:56.999-07:00Cinnamon Popcorn<span style="font-family:trebuchet ms;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF5JONP4upsJRA-h45F8e9jDZMvYsaeLMikHStTctv1Y7ZrWyblw_DafQsd-S5bU12hR9tclZK4B_24tR_9hoHaL0qOqxUXIaH0vJMAA_vcIvpgrPH2A4F4Z17L4WYVSKYqw6brR_Yz4pG/s1600-h/popcorncinna.jpg"><img id="BLOGGER_PHOTO_ID_5185401510341098706" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF5JONP4upsJRA-h45F8e9jDZMvYsaeLMikHStTctv1Y7ZrWyblw_DafQsd-S5bU12hR9tclZK4B_24tR_9hoHaL0qOqxUXIaH0vJMAA_vcIvpgrPH2A4F4Z17L4WYVSKYqw6brR_Yz4pG/s400/popcorncinna.jpg" border="0" /></a>Pop <strong>3 bags of microwave popcorn</strong>. </span><br /><span style="font-family:trebuchet ms;"></span><br /><span style="font-family:trebuchet ms;">Put <strong>12 ozs cinnamon imperials</strong> (little, round, red hot candies) in 2-cup measuring cup, and fill the rest with <strong>granulated suga</strong>r.* </span><br /><span style="font-family:trebuchet ms;"></span><br /><span style="font-family:trebuchet ms;">Pour into saucepan with <strong>2 sticks of butter</strong> and <strong>½ cup light corn syrup</strong>. Bring to a boil and boil for 5 minutes, stirring often until candies dissolve, then stir occasionally. </span><br /><span style="font-family:trebuchet ms;"></span><br /><span style="font-family:trebuchet ms;">Remove from heat. Stir in <strong>½ tsp baking soda </strong>and<strong> 1 tsp vanilla</strong>. </span><br /><span style="font-family:trebuchet ms;"></span><br /><span style="font-family:trebuchet ms;">Pour over popcorn and mix well. Bake 1 hour at 250º, stirring every 15 minutes. Spread on waxed paper to cool. Store in airtight container.</span><br /><span style="font-family:Trebuchet MS;"></span><br /><span style="font-family:Trebuchet MS;">*<span style="font-size:85%;">The sugar measuring instructions do seem strange and imprecise, but this is another never-fail popcorn recipe. I pour the sugar over the candies to the 2-cup measure mark, give a <em>very gentle</em> shake, and add more sugar, if necessary, to reach the mark again. For years, I've not been able to find 12 oz packages of red hots, so I buy in whatever quantity they're packaged and divide bags. Most often, I've found them in 9 oz packages, so I use 1 bag + 1/3 of another.</span> </span><br /><div align="center"><span style="font-family:Trebuchet MS;color:#ff0000;">______________________________</span></div><p align="right"><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/85684/prairiechickenlady/1e4490870c19bd49bbecdcdac0901ccf.png" border="0" /></a></p>CarolineNothttp://www.blogger.com/profile/17104081148429934667noreply@blogger.com0tag:blogger.com,1999:blog-2142537857624706948.post-33439499809060798422008-04-04T07:23:00.000-07:002010-06-27T05:13:57.011-07:00Caramel Popcorn<span style="font-family:trebuchet ms;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwH6N9GaT55GstdyymRf9doummVQ8piMGyL5qCpb7B6E0aSbYqblFTNrDL7l3KXPpHLJTugQFACogoIkYWwoBk_snUThm1w6LLVhMh4hxRG73NmAAXwb5X8pu8GqAAHXTcrzBTEHSCtoSm/s1600-h/popcorncara.jpg"><img id="BLOGGER_PHOTO_ID_5185397619100728514" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwH6N9GaT55GstdyymRf9doummVQ8piMGyL5qCpb7B6E0aSbYqblFTNrDL7l3KXPpHLJTugQFACogoIkYWwoBk_snUThm1w6LLVhMh4hxRG73NmAAXwb5X8pu8GqAAHXTcrzBTEHSCtoSm/s400/popcorncara.jpg" border="0" /></a>6 quarts <strong>popped corn</strong> (3 bags microwave)</span><br /><span style="font-family:Trebuchet MS;">1 cup <strong>butter</strong></span><br /><span style="font-family:Trebuchet MS;">2 cups <strong>brown sugar</strong></span><br /><span style="font-family:Trebuchet MS;">½ cup <strong>corn syrup</strong> (light or dark)</span><br /><span style="font-family:Trebuchet MS;">1 tsp <strong>salt</strong> (omit with microwave popcorn)</span><br /><span style="font-family:Trebuchet MS;">½ tsp <strong>baking soda</strong></span><br /><span style="font-family:Trebuchet MS;">1 tsp <strong>vanilla</strong></span><br /><span style="font-family:Trebuchet MS;"></span><br /><span style="font-family:Trebuchet MS;">Preheat oven to 250º. Butter bottom and sides of roasting pan or another type of pan with equal capacity. In a heavy saucepan, slowly melt butter. Stir in brown sugar, corn syrup, and salt. Bring to a boil, stirring constantly. Boil without stirring for five minutes. <span style="font-size:85%;color:#333333;">(Original recipe gives this no-stirring instruction, but I usually stir it at least 3 times during the 5-minute boil, feeling better assured it won't develop a burnt taste.)</span> </span><br /><span style="font-family:Trebuchet MS;"></span><br /><span style="font-family:Trebuchet MS;">Remove from heat. Stir in baking soda and vanilla. Pour over popcorn and mix well. Bake for one hour, stirring every 15 minutes. Turn out onto waxed paper and shove it around to separate. Cool completely and store in an airtight container.</span><br /><span style="font-family:Trebuchet MS;"></span><br /><span style="font-family:Trebuchet MS;">This has been a never-fail, simple (no candy thermometer) recipe and creates a very crisp and tasty caramel corn.</span><br /><div align="center"><span style="font-family:Trebuchet MS;color:#ff0000;">______________________________</span></div><p align="right"><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/85684/prairiechickenlady/1e4490870c19bd49bbecdcdac0901ccf.png" border="0" /></a></p>CarolineNothttp://www.blogger.com/profile/17104081148429934667noreply@blogger.com0tag:blogger.com,1999:blog-2142537857624706948.post-49165121245195018412008-04-04T06:53:00.000-07:002010-06-27T05:13:57.039-07:00Apple Dumplings<span style="font-family:trebuchet ms;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD3wyaokaiMxEEe6-UKxGAuWgsPVm-e4D5ndMXZL_DegTjGwxux_VQtAW7MtSFMx1l_FjkRzuO4U6MLtSI-UGHtcf5AniQ6RlTMtkRI_5q3BjbZUFic0N3qM2lybjjKrrTSNZ48sk6Atuj/s1600-h/apple001.jpg"><img id="BLOGGER_PHOTO_ID_5185388131517971634" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD3wyaokaiMxEEe6-UKxGAuWgsPVm-e4D5ndMXZL_DegTjGwxux_VQtAW7MtSFMx1l_FjkRzuO4U6MLtSI-UGHtcf5AniQ6RlTMtkRI_5q3BjbZUFic0N3qM2lybjjKrrTSNZ48sk6Atuj/s400/apple001.jpg" border="0" /></a>2 cups <strong>water</strong></span><br /><span style="font-family:Trebuchet MS;">1½ cups <strong>sugar</strong></span><strong> </strong><br /><span style="font-family:Trebuchet MS;">¼ tsp <strong>cinnamon</strong></span><strong><br /></strong><span style="font-family:Trebuchet MS;">¼ tsp <strong>nutmeg</strong></span><br /><span style="font-family:Trebuchet MS;">8 drops <strong>red food coloring</strong></span><br /><span style="font-family:Trebuchet MS;">¼ cup (half stick) <strong>butter</strong></span><br /><span style="font-family:Trebuchet MS;">-----</span><br /><span style="font-family:Trebuchet MS;">2 cups <strong>flour</strong></span><br /><span style="font-family:Trebuchet MS;">2 tsps <strong>baking powder</strong></span><br /><span style="font-family:Trebuchet MS;">1 tsp <strong>salt</strong></span><strong> </strong><br /><span style="font-family:Trebuchet MS;">¾ cup <strong>shortening</strong></span><strong> </strong><br /><span style="font-family:Trebuchet MS;">½ cup <strong>milk</strong></span><br /><span style="font-family:Trebuchet MS;">6 <strong>small apples</strong>, peeled and cored</span><br /><span style="font-family:Trebuchet MS;"></span><br /><span style="font-family:Trebuchet MS;">For syrup, mix first 5 ingredients; cook 5 minutes. Remove from heat; add butter.</span><br /><span style="font-family:Trebuchet MS;"></span><br /><span style="font-family:Trebuchet MS;">Sift together dry ingredients; cut in shortening till mixture resembles coarse crumbs. Add milk all at once; stir just till flour is moistened. On lightly floured surface, roll to 18" x 12" rectangle.</span><br /><span style="font-family:Trebuchet MS;"></span><br /><span style="font-family:Trebuchet MS;">Cut into six squares. Place apple on each square. Sprinkle each apple generously with additional sugar, cinnamon, and nutmeg; dot each apple with butter. Moisten the edges of the pastry. Bring corners to the center and pinch edges together, sealing each apple within its pastry wrap. Place 1" apart in ungreased 13" x 9" baking pan. Pour syrup over dumplings. Bake at 375º for 35 to 40 minutes, when pastry is nicely browned and speckled as biscuits would be. Serve warm with cream. Serves 6.</span><br /><span style="font-family:Trebuchet MS;"></span><br /><span style="font-family:Trebuchet MS;font-size:85%;">Alternate Assembly: While the above assembly makes a lovely and impressive presentation, our family more often prefers a different method. I roll the pastry to the designated size and spread with a thin layer of butter. Chop the apples (6 small or 4 not-so-small) and distribute atop the buttered pastry. Sprinkle with sugar, cinnamon, and nutmeg. Hereafter, work quickly, as the sugar begins immediately to draw moisture from the apples. Roll as one would cinnamon roll dough and cut into 12 equal pieces. This method is forgiving, so don't worry about holes or escaped apples. Just poke it back together any old way. Lay cut side up in pan like one would cinnamon rolls (4 rows of 3 rolls) and pour syrup over. Bake as directed.</span><br /><span style="font-family:Trebuchet MS;font-size:85%;"></span><br /><span style="font-family:Trebuchet MS;font-size:85%;">This is actually easier than trying to fit the pastry squares around the six apples, unless the apples are particularly small. And we like the very even distribution of apples throughout the pastry. <strong>Serves 12</strong>. </span><br /><div align="center"><span style="font-family:Trebuchet MS;font-size:85%;color:#ff0000;">______________________________</span></div><p align="right"><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/85684/prairiechickenlady/1e4490870c19bd49bbecdcdac0901ccf.png" border="0" /></a></p>CarolineNothttp://www.blogger.com/profile/17104081148429934667noreply@blogger.com0tag:blogger.com,1999:blog-2142537857624706948.post-52448596727971783082008-04-04T06:19:00.000-07:002010-06-27T05:13:57.055-07:00Pumpkin Bars<span style="font-family:trebuchet ms;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIyTTZB_q8kxHPy1jnXLvy_j2WY9vCx8-bNcK9rL4f6sxLhC5ZWZWM-GdC9NzrsChuUfrKLXv3juQ7rIsty-KrfYBvkXOaw86U6QUygt8JEgGRvtuGap5CXzwFOAVTHY5EadmRyLI47SBy/s1600-h/pumpkin001a.jpg"><img id="BLOGGER_PHOTO_ID_5185385009076747426" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIyTTZB_q8kxHPy1jnXLvy_j2WY9vCx8-bNcK9rL4f6sxLhC5ZWZWM-GdC9NzrsChuUfrKLXv3juQ7rIsty-KrfYBvkXOaw86U6QUygt8JEgGRvtuGap5CXzwFOAVTHY5EadmRyLI47SBy/s400/pumpkin001a.jpg" border="0" /></a>2 cups <strong>pumpkin</strong></span><br /><span style="font-family:trebuchet ms;">2 cups <strong>sugar</strong></span><br /><span style="font-family:trebuchet ms;">1 cup <strong>oil</strong></span><br /><span style="font-family:trebuchet ms;">4 <strong>eggs</strong></span><br /><span style="font-family:trebuchet ms;">2 cups <strong>flour</strong><br />2 tsps <strong>baking powder</strong></span><br /><span style="font-family:trebuchet ms;">1 tsp <strong>baking soda</strong><br />½ tsp <strong>salt</strong><br />2 tsps <strong>cinnamon</strong></span><br /><span style="font-family:trebuchet ms;">-----</span><br /><span style="font-family:Trebuchet MS;font-size:85%;">(frosting)</span><br /><span style="font-family:trebuchet ms;">8 ozs <strong>cream cheese</strong>, softened</span><br /><span style="font-family:trebuchet ms;">4 tbls <strong>butter</strong></span><br /><span style="font-family:trebuchet ms;">1 tsp <strong>vanilla</strong></span><br /><span style="font-family:trebuchet ms;">1½ cups <strong>powdered sugar</strong></span><br /><span style="font-family:trebuchet ms;">½ cup chopped <strong>walnuts</strong></span><br /><br /><span style="font-family:trebuchet ms;">Mix pumpkin, sugar, oil, and eggs. Add dry ingredients, and mix well. Spread in greased and floured jelly roll pan (12" x 18"). Bake at 350º for 25-30 minutes. Frost when cool.</span><br /><span style="font-family:Trebuchet MS;"></span><br /><span style="font-family:Trebuchet MS;">Frosting: Thoroughly mix cream cheese, 4 tbls butter, vanilla, and powdered sugar. Spread and sprinkle with chopped walnuts.</span><br /><span style="font-family:Trebuchet MS;color:#ff0000;">______________________________</span><br /><br /><p align="right"><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/85684/prairiechickenlady/1e4490870c19bd49bbecdcdac0901ccf.png" border="0" /></a></p>CarolineNothttp://www.blogger.com/profile/17104081148429934667noreply@blogger.com0tag:blogger.com,1999:blog-2142537857624706948.post-5523801485350327052008-04-03T12:09:00.000-07:002010-06-27T05:13:57.068-07:00Pecan Tassies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDOKbb0M_Dcw8K77Mk8lU2YkBIJlgRjFv945PqK1Gg0QQeB25Ybj0g_kjBQGrrSiXihus-hNEY40WV7j_Y0xGLhgpP3gpBYmNTTDxfDQj0bMXQZI9ZrUGkrDLjzKyV367slHL2D0_AD-E4/s1600-h/bPB300006z.jpg"><img id="BLOGGER_PHOTO_ID_5185098818225945650" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDOKbb0M_Dcw8K77Mk8lU2YkBIJlgRjFv945PqK1Gg0QQeB25Ybj0g_kjBQGrrSiXihus-hNEY40WV7j_Y0xGLhgpP3gpBYmNTTDxfDQj0bMXQZI9ZrUGkrDLjzKyV367slHL2D0_AD-E4/s400/bPB300006z.jpg" border="0" /></a><span style="font-family:trebuchet ms;"><span style="font-size:130%;">S</span>often 3 ozs <strong>cream cheese</strong> and ½ cup <strong>butter</strong>; blend together. <span style="font-size:130%;">S</span>tir in 1 cup <strong>flour</strong>. <span style="font-size:130%;">C</span>hill 1 hour. <span style="font-size:130%;">S</span>hape into 2 dozen 1" balls; place the balls in ungreased 1¾" (mini) muffin pans. <span style="font-size:130%;">U</span>se thumb or mini tart press to press dough against bottom and sides, creating a shells.</span><br /><span style="font-family:Trebuchet MS;"></span><br /><span style="font-family:Trebuchet MS;"><span style="font-size:130%;">B</span>eat together 1 <strong>egg</strong>, ¾ cup <strong>brown sugar</strong>, 1 tbl softened <strong>butter</strong>, 1 tsp <strong>vanilla</strong>, and a dash of <strong>salt</strong>, just till smooth. <span style="font-size:130%;">D</span>ivide 1/3 cup coarsely broken <strong>pecans</strong> among all the tarts; add egg mixture to each. <span style="font-size:130%;">T</span>op with 1/3 cup coarsely broken pecans. <span style="font-size:130%;">B</span>ake at 325º for 25 minutes or till filling is set. <span style="font-size:130%;">C</span>ool; remove from pans. Makes 2 dozen.</span><br /><div align="center"><span style="font-family:Trebuchet MS;color:#ff0000;">______________________________</span></div><p align="right"><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/85684/prairiechickenlady/1e4490870c19bd49bbecdcdac0901ccf.png" border="0" /></a></p>CarolineNothttp://www.blogger.com/profile/17104081148429934667noreply@blogger.com0tag:blogger.com,1999:blog-2142537857624706948.post-63283455272405788082008-04-03T11:17:00.000-07:002010-06-27T05:13:57.080-07:00Coconut Strawberries<span style="font-family:trebuchet ms;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirM_t4JGuIVPYqyvsN0fLuYxPcb1GRnC5PrGaIDH7rqrs0nq7-v_b74oDpl3MkreKBwTTsttt21-dAwvbbqCj2PVBnWvyFI-Pu6T5k8EFlGq0RWjwnsKt0XJY3Y4dWFZwpBbozjjLEkUZB/s1600-h/strawberries001.jpg"><img id="BLOGGER_PHOTO_ID_5185092633473039394" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirM_t4JGuIVPYqyvsN0fLuYxPcb1GRnC5PrGaIDH7rqrs0nq7-v_b74oDpl3MkreKBwTTsttt21-dAwvbbqCj2PVBnWvyFI-Pu6T5k8EFlGq0RWjwnsKt0XJY3Y4dWFZwpBbozjjLEkUZB/s400/strawberries001.jpg" border="0" /></a>14 oz pkg <strong>coconut</strong></span><br /><span style="font-family:trebuchet ms;">½ cup <strong>almonds</strong></span><br /><span style="font-family:trebuchet ms;">6 ozs <strong>strawberry gelatin</strong></span><br /><span style="font-family:trebuchet ms;">1 can <strong>sweetened condensed milk</strong></span><br /><span style="font-family:trebuchet ms;">½ tsp <strong>almond extract</strong></span><br /><span style="font-family:trebuchet ms;">½ tsp <strong>vanilla extract</strong></span><br /><span style="font-family:Trebuchet MS;">-----</span><br /><span style="font-family:Trebuchet MS;">red granulated sugar</span><br /><span style="font-family:Trebuchet MS;">green toothpicks, broken in half</span><br /><span style="font-family:Trebuchet MS;">construction paper leaves</span><br /><br /><span style="font-family:trebuchet ms;">[Place several drops of red liquid food coloring in about ½ cup sugar and stir until sugar is evenly colored deep pink. Break natural wood toothpicks in half and drop in bowl of shallow water which has been heavily colored with green liquid food coloring. Allow to stand 10-15 minutes; drain; place on paper towels to dry.]<br /></span><br /><span style="font-family:trebuchet ms;">Rough-chop coconut in food processor. Grind almonds in food processor. Combine all ingredients in a bowl;this is most easily, quickly, and thoroughly done with your hands.</span><br /><br /><span style="font-family:Trebuchet MS;">Use approximately 1¼ tablespoons of mixture to make each strawberry. Form into a ball, then pinch one side to form the elongated part of the strawberry. Roll in red colored sugar.</span><br /><br /><span style="font-family:Trebuchet MS;">Press the sharp end of a green half toothpick through the center of a green construction paper leaf. Press the toothpick-leaf combo into the bulbous end of the strawberry.</span><br /><br /><span style="font-family:Trebuchet MS;">Note: While forming strawberries from coconut mixture, it's an enormous help to keep a damp paper towel at your side, wipe your hands after each strawberry, and rinse the paper towel as needed. Otherwise, you'll develop a build-up of the coconut mixture on the palms of your hands, and you won't be able to roll the balls.</span><br /><div align="center"><span style="color:#ff0000;"><span style="font-family:Trebuchet MS;">______________________________</span> </span></div><p align="right"><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/85684/prairiechickenlady/1e4490870c19bd49bbecdcdac0901ccf.png" border="0" /></a></p>CarolineNothttp://www.blogger.com/profile/17104081148429934667noreply@blogger.com0tag:blogger.com,1999:blog-2142537857624706948.post-51918727576441817392008-04-03T10:38:00.000-07:002010-06-27T05:13:57.092-07:00French Silk Pie<span style="font-family:trebuchet ms;">1½ sticks <strong>butter</strong>, softened</span><br /><span style="font-family:Trebuchet MS;">3 squares <strong>unsweetened chocolate</strong>, melted & cooled</span><br /><span style="font-family:Trebuchet MS;">3 <strong>eggs</strong></span><br /><span style="font-family:Trebuchet MS;">1 baked <strong>pie shell</strong></span><br /><span style="font-family:Trebuchet MS;">1¼ cup <strong>powdered sugar</strong></span><br /><span style="font-family:Trebuchet MS;">½ tsp <strong>vanilla</strong></span><br /><span style="font-family:Trebuchet MS;">-----</span><br /><span style="font-family:Trebuchet MS;">2 cups <strong>whipping cream</strong>, whipped and sweetened</span><br /><span style="font-family:Trebuchet MS;"><strong>chocolate</strong> shavings (sweetened chocolate, candy bar)</span><br /><span style="font-family:Trebuchet MS;"></span><br /><span style="font-family:Trebuchet MS;"><span style="font-size:130%;">B</span>eat butter with electric mixer for 2 minutes. </span><span style="font-family:Trebuchet MS;"><span style="font-size:130%;">A</span>dd powdered sugar and beat 2 minutes. </span><span style="font-family:Trebuchet MS;"><span style="font-size:130%;">A</span>dd melted chocolate and beat 3 minutes. </span><span style="font-family:Trebuchet MS;"><span style="font-size:130%;">A</span>dd eggs, one at a time, and beat 2 minutes after <strong>each</strong> addition. </span><span style="font-family:Trebuchet MS;"><span style="font-size:130%;">B</span>lend in vanilla. </span><span style="font-family:Trebuchet MS;"><span style="font-size:130%;">P</span>our into baked pie shell. </span><span style="font-family:Trebuchet MS;"><span style="font-size:130%;">C</span>over with whipped cream and garnish with chocolate shavings.</span><br /><span style="font-family:Trebuchet MS;"></span><br /><span style="font-family:Trebuchet MS;">Gain two pounds.</span><br /><div align="center"><span style="font-family:Trebuchet MS;color:#ff0000;">______________________________</span></div><p align="right"><a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/85684/prairiechickenlady/1e4490870c19bd49bbecdcdac0901ccf.png" border="0" /></a></p>CarolineNothttp://www.blogger.com/profile/17104081148429934667noreply@blogger.com1