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Kathy in SD -- LoL, 01:01:42 01/05/08 Sat (d66-183-30-123.bchsia.telus.net/66.183.30.123)

Kathy ...... do you belong to any online quilting groups ?

If so, we may both be on some of the same ones.


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HAPPY NEW YEAR ! -- LoL, 01:00:06 01/05/08 Sat (d66-183-30-123.bchsia.telus.net/66.183.30.123)

Sending best wishes to everyone for a very happy and prosperous 2008 !


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I found you!! -- Chris, 18:19:43 12/27/07 Thu (c-76-21-229-252.hsd1.md.comcast.net/76.21.229.252)

Hi everybody!!

I lost the url to this website, but found it today while going thru my old emails. I've thought about you often. How is everyone? Lots has happened since I've last posted here. I have 10 grandchildren now. Its hard to believe how much time has gone by.

*hugs*

Chris


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Fruitcake Cookies -- Kathy/SD, 20:29:56 12/06/07 Thu (93.234.53.208.in-addr.arpa/208.53.234.93)

Ethel's/Jo's/Kathy's Fruitcake Cookies

Cream: 2 1/2 Cups brown sugar
1 1/2 cups butter flavor Crisco
1 t vanilla
Add and mix: 3 [or 4 small] eggs
3 1/4 flour....reserve the 1/4 cup
1 1/2 t cinnamon
3/4 t soda
1/2 t salt.
Mix with a mixer.

Chop in a food processor, then dredge in the 1/4 cup flour and add to dough:
1/2 lb dates
2 cups pecans
10 oz walnuts
1lb candied fruit.
You have to pretty much mix with your hands after you add the chopped
ingredients. Pinch off scant walnut size clumps of dough and flatten
slightly.
Bake in a 350° oven for about 12 minutes. Makes about 7 dozen.


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Sure I do remember -- Kathy/SD, 20:24:35 12/06/07 Thu (93.234.53.208.in-addr.arpa/208.53.234.93)

Sure L.O.L. I remember you and G.H.O.M. Just seems that everyone has so many things going on, hardly anyone has time to visit anymore.
I have made several crazy quilts this year. Cut my own tempplates and then the pieces and so on. They are gorgeous. Love coordinating the materials. About bed time. ZZZZZZZZZZZ


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Glad you came on ! -- LoL, 01:26:13 11/26/07 Mon (d66-183-30-123.bchsia.telus.net/66.183.30.123)

Hi there ! ....... you remember me? I'm still quilting - are you ? I've been encorporating a lot of machine embroidery into my quilting lately also doing some home decor stuff.


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Quilts.... -- Kathy/SD, 18:07:22 11/25/07 Sun (11.234.53.208.in-addr.arpa/208.53.234.11)

That be me......


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Kathy /SD -- LoL, 11:08:44 11/10/07 Sat (d66-183-30-123.bchsia.telus.net/66.183.30.123)

Is this the *Kathy* who quilts ??


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Hello -- Kathy/SD, 19:24:04 11/04/07 Sun (11.234.53.208.in-addr.arpa/208.53.234.11)

Just ran across your email Pep, with this website. Hello to everyone. kathy/SD


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Checking in :) -- LoL, 00:10:05 11/03/07 Sat (d66-183-30-123.bchsia.telus.net/66.183.30.123)

Hi everyone ! ........ I've checked in here from time to time but never find anything current being posted - what has happened to everyone ? ......Annie, Pepper, Pat, Lori, Judy, DeeDee, Kathy ..... and more.

Anyone remember Arlene from the old Kitchen Chat list? She and I talk on the phone (111 minutes the last time, just last week ...... roflol !!!) and email back and forth - actually we've kept in contact ever since we were on Kitchen Chat together - WOW !, that was a loooooong time ago now. I used to hear from Jo occasionally but not so much any more - guess she's pretty busy with her family and grandkids. GHOM and I are doing okay - he's still at home with me so this is good and I'm very grateful for small mercies.

Hope someone responds ........ LoL


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Hi! -- Annie, 09:47:27 08/13/07 Mon (ip68-98-49-125.ph.ph.cox.net/68.98.49.125)

There are a very few of us left, Kathy...sad to say. But, those of us who ARE left, should try to remember to come here more often!!


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Hellooooooo -- Kathy, 13:42:04 07/09/07 Mon (207-172-216-108.s870.apx1.sbo.ma.dialup.rcn.com/207.172.216.108)

Annie, there's none of us left!


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Hello -- Pep, 12:44:57 07/08/07 Sun (24-116-13-109.cpe.cableone.net/24.116.13.109)

Thanks for reminding me of this site.............we should all visit here more often.................


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Hey! -- Annie, 10:53:43 07/07/07 Sat (ip68-98-49-125.ph.ph.cox.net/68.98.49.125)

I never have made granola...but I suppose this message is a bit late! I totally forgot about this site! If anybody is ever here, HI from Phoenix, AZ!


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Hello -- Everyone, 19:34:38 11/08/06 Wed (208-59-181-245.s1261.apx1.sbo.ma.dialup.rcn.com/208.59.181.245)

Has anyone ever made granola. You know the snacking kind? Looking to make some. Oats, honey, nuts...that kind of stuff.

Kathy


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Hi -- Kathy, 17:02:11 09/11/06 Mon (207-172-102-22.s530.apx1.sbo.ma.dialup.rcn.com/207.172.102.22)

Hi everyone,
Nothing new here. Work and home on the computer and in front of the TV. Not even cooking cause I have to lose weight. Lost over 25 already. Doing it slow. But I still collect recipes to cook someday...like these killer cupcakes.

COCONUT CUPCAKES

3/4 pound (3 sticks) unsalted butter, room temperature
2 cups sugar
5 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
14 ounces sweetened, shredded coconut
For the frosting:
1 pound cream cheese at room temperature
3/4 pound (3 sticks) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 1/2 pounds confectioners' sugar, sifted

Preheat the oven to 325 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment; cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.
Frost the cupcakes and sprinkle with the remaining coconut. (Barefoot Contessa)


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Where is everyone? -- pep, 10:08:56 08/19/06 Sat (5-231.60-67-cpe.cableone.net/67.60.5.231)

Doesn't anyone ever visit here anymore??????????????????


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Ham -- pep, 07:32:02 06/23/06 Fri (24-116-81-223.cpe.cableone.net/24.116.81.223)


* Exported from MasterCook *

Baked Pineapple Honey Ham

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Ham

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large ham -- shank portion
1 can Coca-Cola -- (12-ounce)
1 can crushed pineapple -- (20-ounce) drained
3 cups honey -- (3 to 4)
1 cup packed brown sugar
1/4 cup yellow mustard
1 can pineapple slices -- (20-ounce) drained
1 jar maraschino cherries -- (4-ounce) drained

Trim the ham of the outer layer of fat and place the ham in a large stockpot. Add enough water to cover. Bring to a boil and boil for 15 minutes; drain. Add fresh water to cover again. Bring to a boil and boil for 15 minutes; drain. The boiling process takes away the salty flavor of the ham.
Place the ham on a sheet of foil large enough to enclose the ham. Transfer the foil and ham to a baking dish or large roasting pan. Pour the soda over the ham and seal the foil tightly. Marinate in the refrigerator for 2 to 10 hours.
Mix the crushed pineapple, honey, brown sugar and mustard in a bowl. Pour some of the pineapple mixture over the top of the ham and arrange the ham flat side down in the baking dish; seal the foil.
Bake at 275 degrees for 2 to 3 hours, basting with the pineapple mixture every 30 minutes. Arrange the pineapple slices 2 inches apart over the surface of the ham and secure with wooden picks 30 minutes before the end of the baking process. Place a cherry at the top of each wooden pick. Baste with the remaining pineapple mixture and bake 30 minutes longer. Let stand until cool and slice as desired.



Source:
"from River Road Recipes IV...Warm Welcomes"
Copyright:
"2004 The Junior League of Baton Rouge, Inc."

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 392 Calories; 2g Fat (3.2% calories from fat); 3g Protein; 99g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 232mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Fruit; 0 Fat; 6 1/2 Other Carbohydrates.

NOTES : Delicious ham sandwiches are a delightful bonus the next day if you are lucky enough to have leftovers.


SERVES: 8 - 12

Nutr. Assoc. : 0 0 0 0 0 0 0 0


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Hey -- pep, 07:02:58 06/18/06 Sun (24-116-81-223.cpe.cableone.net/24.116.81.223)

Where is everyone these days...................I am sweltering here in Ms. We are in a drought situation which is unusual for us. Kirk said today that if we didn't get rain soon we would look like AZ..........what do you think Annie????


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Crescent Italian Cake -- pep, 07:01:35 06/18/06 Sun (24-116-81-223.cpe.cableone.net/24.116.81.223)

Crescent Italian Cake

from Tell Me More,
A Cookbook Spiced with Cajun Traditions and Food Memories

INGREDIENTS:

3 pounds ground meat
1 cup chopped onion
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon crushed oregano
1/2 teaspoon basil
2 (8-ounce) cans tomato sauce
1 (4-ounce) can drained mushrooms
1 (8-ounce) carton sour cream
2 cans crescent dinner rolls
1 pound shredded cheddar cheese

TO PREPARE:

Brown meat and onion. Drain. Add salt, pepper, oregano, basil, tomato sauce, sour cream and mushrooms. Spread onto crescent dinner rolls. Roll up and put in 9 x 13 inch pan and top with cheese. Bake at 350 degrees for 25 minutes.

Copyright 1993 The Junior League of Lafayette, Inc. All rights reserved.


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Minnesota Chicken -- pep, 19:10:27 06/15/06 Thu (24-116-81-223.cpe.cableone.net/24.116.81.223)

Minnesota Chicken

1 cup hot cooked wild rice (1/2 cup uncooked)
1 cup ricotta cheese
1/3 cup finely shredded Parmesan cheese
1/3 cup bottled minced roasted garlic or 2 tablespoons minced garlic
(about 12 cloves)
1 teaspoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/2 teaspoon snipped fresh parsley (optional)
Salt and pepper
6 skinless, boneless chicken breast halves (about 1 1/2 pounds total)
2 tablespoons butter
1 recipe Red Pepper Sauce
Fresh chives (optional)


Directions
1. For stuffing, in a medium bowl stir together the wild rice, ricotta
cheese, Parmesan cheese, roasted garlic, rosemary, and, if desired,
parsley. Season to taste with salt and pepper. Set aside.


2. Place each chicken piece between 2 pieces of plastic wrap. Pound
lightly with the flat side of a meat mallet into a rectangle about 1/8
inch thick. Remove plastic wrap. Spoon about 1/3 cup of the stuffing
into the center of each chicken piece. Fold in bottom and sides; roll
up. Secure with wooden toothpicks.


3. In a large skillet cook chicken on all sides in hot butter over
medium heat until brown. Transfer chicken to a 2-quart rectangular
baking dish. Set aside the skillet for sauce.


4. Bake chicken in a 350F oven for 30 to 35 minutes or until chicken is
no longer pink. Discard toothpicks.


5. Meanwhile, prepare the Red Pepper Sauce. To serve, cut each chicken
roll into slices. If desired, garnish with fresh chives. Spoon the sauce
over chicken. Makes 6 servings.


Red Pepper Sauce: In the reserved skillet combine 1/4 cup chicken broth
and 2 tablespoons wine or chicken broth. Cook about 2 minutes or until
reduced by half, stirring to loosen browned bits. Stir in 2 tablespoons
chopped green onion, 1 tablespoon minced shallot or green onion, 1 1/2
teaspoons snipped fresh parsley, and 1 clove garlic, minced. Cook for 1
minute. Stir in 1 cup whipping cream. Bring to boiling; reduce heat to
medium. Cook for 3 to 4 minutes or until slightly thickened, stirring
occasionally. Stir in one 12-ounce jar roasted red sweet peppers,
drained and cut into strips, and 4 teaspoons snipped fresh chives.


Note: You can buy the minced roasted garlic and the roasted red sweet
peppers in jars in some supermarkets or specialty shops. To roast your
own sweet pepper, cut 1 medium red sweet pepper in half. Remove and
discard stem, seeds, and membranes. Cut each pepper half in half again.
Place pepper pieces, cut sides down, on a foil-lined baking sheet. Bake
in a 425F oven for 20 to 25 minutes or until the pepper skin blisters.
Remove pepper pieces from baking sheet; wrap in foil. Let stand for 30
minutes. Remove and discard skin from pepper pieces; cut into strips.


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Ham 'n' Cheese Salad -- Pep, 13:10:51 05/21/06 Sun (24-116-81-223.cpe.cableone.net/24.116.81.223)

Ham 'n' Cheese Salad

Ingredients
Dressing:
1/2 cup mayonnaise
1/2 cup buttermilk
1/3 cup sour cream
1 teaspoon garlic powder
3/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped fresh parsley
Salad:
1 can (15.5 ounces) pinto beans, drained and rinsed
1 can (15.5 ounces) white beans, drained and rinsed
1 can (15.5 ounces) red kidney beans, drained and rinsed
1/2 pound smoked ham, cut into 1/2-inch cubes
1/2 pound Swiss cheese, cut into 1/2-inch cubes
1 large cucumber, peeled and cut into 1/4-inch cubes
1 large head red leaf lettuce, rinsed and dried


Directions
1. Dressing: Whisk together mayonnaise, buttermilk, sour cream, garlic
powder, salt and pepper in small bowl until smooth. Mix in parsley.
Cover and refrigerate until ready to use.


2. Salad: Gently fold together pinto beans, white beans, kidney beans,
ham, cheese and cucumber in large bowl. Fold in dressing until salad
ingredients are evenly coated.


3. To serve, arrange lettuce over bottom and up sides of large bowl.
Mound bean mixture in center. Makes 8 servings.


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for you chicken lovers -- Pep, 21:22:05 05/08/06 Mon (24-116-81-223.cpe.cableone.net/24.116.81.223)

Harvest Chicken and Vegetables

2-1/2 to 3 pounds chicken thights,skin removed
2 bay leaves
4 small red potatoes, cut into 1-inch
pieces
4 small onions,quartered
4 small carrots,cut into 2-inch pieces
2 celery ribs, cut into 2-inch pieces
2 small turnips,peeled and cut into 1-inch pieces
1 medium green pepper, cut into 1-inch pieces
12 small fresh mushrooms
2 teaspoons salt
1 teaspoon dried rosemary,crushed
1/2 teaspoon pepper
1 can(14-1/2 ounces) dieced tomatoes.undrained


Place chicken in a greased 13-in x9-in x2-in backing pan; add bay
leaves. Top with potatoes,onions,carrots,celery,turnips,green peppers,and
mushrooms. Sprinkle with salt,rosemary and pepper. Pour tomatoes over
top.Cover and bake at 375* for 1-1/2 hours or until chicken juices run
clear and vegetables are tender. Discard bay leaves.
Yield: 6-8 Servings

Source: Taste of Home's Casserole Cookbook
Page:22


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L.O.L. -- Annie, 10:01:18 05/07/06 Sun (ip70-190-217-169.ph.ph.cox.net/70.190.217.169)

Those pepper mills are really cool! They are great quality, so I'm not surprised it hasn't worn out yet!

I'm glad you can finally enjoy the outdoors again! Please give GHOM my best! I had a tech question about my HP printer a couple of weeks ago and called the tech support number and talked to the nicest (and very well informed) young man from Ontario! He said it was finally 'sweater weather' and he was glad! Made me think of you and all my Canadian friends! :-)


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Delicious! -- Annie, 09:55:28 05/07/06 Sun (ip70-190-217-169.ph.ph.cox.net/70.190.217.169)

We had a neighborhood 'cinco de Mayo' party last night down the street. One of the new neighbors from MN made these raspberry empanadas and this wonderful cheesy dip and I thought I'd share!!

Instead of doing these in 5" individual pies, she just rolled out the store bought crust and spread the filling all over it and put another crust on top, brushed it with melted butter and sprinkled the cinnamon sugar on top. She used a pizza cutter to cut it into wedges when it was cooled and it was fabulous!!

Raspberry Empanadas

1 (16 1/2 ounce) can raspberries
1 cup finely chopped pared tart apple
1/4 cup granulated sugar
1/4 cup chopped walnuts
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Dash salt
Pastry for double crust pie (ready-to-use, mix
or homemade pie crust dough may be used)
Cinnamon-sugar
1 tablespoon butter, melted

Preheat oven to 400 degrees F.

Drain berries. Combine berries, apple, walnuts, sugar, flour, cinnamon, vanilla extract and salt; mix well. Roll out pastry and cut into 5-inch rounds. Place 3 tablespoons berry filling on half of round, leaving about 1/2-inch along edges. Fold the other half of pastry over filled half, moisten edges and seal by pressing with fork. Brush with melted butter and sprinkle with cinnamon sugar. Bake on greased cookie sheet 18 to 20 minutes or until golden brown.

To make cinnamon sugar mix 2 tablespoons sugar and 1/2 teaspoon ground cinnamon.

On the dip, she didn't have cumin, so she omitted it and it still tasted great! If I made it, I'd either eliminate the cumin or not use as much as the recipe calls for because I think it's kinda strong. She used a jalapeno pepper and cilantro.

She got both recipes from recipegoldmine.com

Queso Blanco Dip (White Cheese Dip)

This is the hard-to-find dip that is served in many Mexican restaurants.

1 cup cheese (Monterey jack, Asadero or Chihuahua), finely shredded
4 ounces green chiles
1/4 cup half-and-half
2 tablespoons finely chopped onion
2 teaspoons ground cumin
1/2 teaspoon salt
1 serrano or jalapeno pepper, finely chopped (optional)
1 tablespoon finely chopped fresh cilantro (optional)

Put all ingredients in a double boiler and cook over medium or medium-low heat until melted and well blended, stirring occasionally.

Serve with fresh tostadas or hot flour tortillas.


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Annie - Re: Thanks! :-D -- LoL !!, 20:59:27 05/03/06 Wed (rddrpx29-port-51.dial.telus.net/161.184.21.4)

Pepper Mill is just working fine ..... still using the original one - the second one is up in my cupboard being kept in reserve for the day the original might quit but I'm beginning to think it'll out live me .... roflol !!!!

Spring has finally arrived north of the 49th so we're able to get out and work a bit in the gardens - it does GHOM good to be able to get outside ..... me, well, my muscles are letting me know I've been too slackard over the winter months .... LOL !!!!!


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cajun potato salad -- pep, 08:13:55 05/01/06 Mon (24-116-81-223.cpe.cableone.net/24.116.81.223)

Hi Annie,
You were wondering about the 12 eggs in the cajun potato salad. I think that the recipe is for about 12 - 14 servings. For 4 servings, I think 2 eggs would be plenty or you could just leave them out...........ha


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Thanks! :-D -- Annie, 12:10:36 04/30/06 Sun (ip70-190-217-169.ph.ph.cox.net/70.190.217.169)

Hey L.O.L.!! Thanks so much for the birthday wishes!! I'm a bit late in acknowledging them...sorry! How is that pepper mill working?? Everytime I see one in the stores I think about you!! :-)


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Recipes -- Annie, 12:09:10 04/30/06 Sun (ip70-190-217-169.ph.ph.cox.net/70.190.217.169)

Ok, Pep...the dark chocolate torte with blackberry coulis sounds awesome!!


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Cajun Potato Salad & Cajun Mayonnaise -- Pep, 09:52:39 04/30/06 Sun (24-116-81-223.cpe.cableone.net/24.116.81.223)


* Exported from MasterCook *

Cajun Potato Salad

Recipe By :Golden Corral
Serving Size : 0 Preparation Time :0:00
Categories : Potatoe Salad

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup celery -- diced
1/2 cup green peppers -- diced
1/2 cup onions -- diced
2 cups cajun mayonnaise
12 hard boiled eggs -- diced
4 lbs potatoes, peeled, diced, cooked, cooled


Immerse celery, green peppers and onions in cold water for at least one minute. Drain and put in bowl. Add mayonnaise to the vegetables, stir. Chop eggs into small pieces. Add cooled potatoes and eggs to mayonnaise mixture. Toss to coat. Place in pot, cover and date.

Source:
"WKRG Mobile Al 2006"
S(Formatted by:):
"chilipepper21"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 60 Calories; trace Fat (4.5% calories from fat); 2g Protein; 14g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 56mg Sodium. Exchanges: 2 1/2 Vegetable.

NOTES :
You can also use red potatos - Cook the potatoes in boiling salted water for 20-30 minutes or until tender; drain. Rinse with cold water; cool completely. Cut into 1/4" slices; place in a large bowl. Add other ingredients.
Cajun Mayonnaise
3 cups mayonnaise
3 tbl. cajun seasoning blend
1 tbl. garlic, minced.
1. To make Cajun Mayonnaise: In bowl, blend mayonnaise, Cajun seasoning blend and garlic until thoroughly blended. Cover and refrigerate. Yield: about 3 cups.
Nutr. Assoc. : 0 0 0 0 0 0 0


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3 Cheese & Crab Quesadillas -- pep, 06:39:37 04/29/06 Sat (24-116-81-223.cpe.cableone.net/24.116.81.223)

3 Cheese & Crab Quesadillas

3/4 cup cooked and chopped crabmeat
1/2 cup monterey jack cheese, shredded & divided
1/4 cup mozzarella cheese, shredded
1/4 cup cheddar cheese, shredded
1/2 cup favorite seafood cocktail sauce, divided
1 green onion, thinly sliced
1/2 tablespoon garlic, minced
tortillas
2 tablespoons butter
2-6 servings
13 minutes 5 mins prep

1. Combine crabmeat, Monterey Jack cheese, mozzarella cheese, cheddar cheese, 1/4 cup cocktail sauce, green onions and garlic in medium bowl; mix well.
2. Spread about 1/2 cup mixture onto 2 tortillas; sprinkle evenly with remaining Monterey Jack cheese.
3. Top with remaining tortillas.
4. Melt 1 tablespoons butter on cast iron griddle over medium-high heat.
5. Add one quesadilla; cook for 2 minutes on each side or until golden brown.
6. Repeat.
7. Cut each into eight wedges.
8. Serve with cocktail sauce for dipping.


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Crab Quesadillas -- pep, 06:33:27 04/29/06 Sat (24-116-81-223.cpe.cableone.net/24.116.81.223)

Crab Quesadillas
Quesadillas make a great snack as well as an easy lunch or supper! Kids just love them! This one can be easily made with shrimp, as well. :)
8 ounces lump crabmeat (imitation also works well)
1/2 cup sour cream
2 teaspoons freshly squeezed lime juice
4 green onions, finely chopped
salt
fresh ground pepper
2 cups queso fresco, grated ("or" other white farmer's cheese)
4 tablespoons chopped fresh cilantro
8 8-inch fat-free flour tortillas
8 servings
10 minutes 5 mins prep

1. Shred crab meat; mix together with sour cream, lime juice, and green onions in a small bowl.
2. Season to taste with salt and pepper.
3. Heat griddle or small frying pan with a small amount of oil or cooking spray.
4. Take a tortilla, place about 1/8 of crab mixture on it and spread evenly.
5. Top with 1oz.
6. (about 1/4 cup) cheese and sprinkle with some chopped cilantro.
7. Place on hot griddle; when cheese starts to melt, fold in half.
8. Allow to heat through and brown nicely, then remove from heat.
9. Repeat with other tortillas.
10. Quesadillas can be kept warm on a stoneware plate or baking dish in the oven on warm while you are busy with the others.
11. Serve topped with a dallop of sour cream or guacamole, and wedges of lime, if you wish.


***** These were a real treat!! and soo delicious! I did have to make a couple of changes, I used plain no fat yoghurt instead of sour cream, a mix of mozzarella and parmesan, had no cilantro so used parsley, and whole wheat tortillas. The fresh lime flavour was perfect with the crab, I did use real crab :yummy:, it allowed the taste of the crab to come through. Just had 6 ounces of crab so I just made 4 quesadillas and cut back the other ingredients accordingly.


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chicken -- Pep, 06:28:06 04/29/06 Sat (24-116-81-223.cpe.cableone.net/24.116.81.223)

"Pollo Con Naranjas (Chicken With Oranges)"

4 lbs skinless chicken, fat removed, cut in pieces
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 tablespoons canola oil
3 garlic cloves
1 medium onion, chopped
1 cup orange juice
1 cup water
salt and pepper
1 pinch saffron
2 tablespoons raisins
1 tablespoon capers
1/2 cup almonds, unsalted, blanched, coarsely chopped
2 valencia oranges, peeled and sliced

1. Sprinkle chicken with salt, pepper, cinnamon, and cloves;
brown over moderately high heat in the oil.
2. Add the whole garlic and chopped onion. Continue cooking until
chicken is well browned but not crusted.
3. Add the orange juice, water, saffron, raisins, and capers.
4. Cover and cook slowly, over medium low heat, until chicken is
tender for about 40 minutes.
5. Add almonds 5 minutes before serving. Remove garlic.
6. Decorate with the orange slices.


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DARK CHOCOLATE TORTE WITH SPIKED BLACKBERRY COULIS -- pep, 08:47:41 04/21/06 Fri (24-116-81-223.cpe.cableone.net/24.116.81.223)

Now this one will raise your blood sugar............


DARK CHOCOLATE TORTE WITH SPIKED BLACKBERRY COULIS

Because the blackberry coulis flavors the glaze for this dark chocolate cake, it should be made ahead of the cake.
click photo to enlarge
2 2/3 cups semisweet chocolate chips (16 ounces), divided
1 cup (2 sticks) salted margarine, divided
1/4 cup unsweetened cocoa powder
1 teaspoon instant espresso powder or instant coffee powder

5 large eggs
1 cup sugar

Spiked Blackberry Coulis

Fresh mint sprigs
Fresh blackberries (optional)

Preheat oven to 350°F. Brush 9-inch-diameter springform pan with margarine; line bottom with parchment. Stir 1 2/3 cups chocolate chips and 3/4 cup margarine in medium saucepan over low heat until smooth. Whisk in cocoa and espresso. Cool 10 minutes.

Using electric mixer, beat eggs and sugar in large bowl on high speed until thick, about 6 minutes. Fold in chocolate mixture. Pour batter into prepared pan.

Bake torte until dry and cracked on top and tester inserted into center comes out with some moist batter attached, about 42 minutes. Cool in pan on rack 1 hour (center will fall). Using spatula, press raised edges so top is level. Cut around pan sides; remove sides. Place plate atop torte and invert onto plate. Remove pan bottom; peel off paper, and cool torte completely.

Stir remaining 1 cup (6 ounces) chocolate and 1/4 cup margarine in small saucepan over low heat until smooth (do not overheat). Whisk in 2 tablespoons blackberry coulis. Cool glaze 15 minutes. Pour glaze into center of torte. Smooth top with spatula, allowing some of glaze to drip down sides. Refrigerate uncovered until glaze is set, about 1 hour. (Can be made 3 days ahead. Cover and keep refrigerated.)

Cut torte into wedges; spoon coulis alongside. Garnish with mint and berries, if desired.

Makes 8 servings.
Bon Appétit
Menus
April 2006
Miriyam Glazer and Phyllis Glazer

These may be baked in small cake pans - just bake about 18 min


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Ol' Settlers' Baked Beans -- pep, 08:13:25 04/21/06 Fri (24-116-81-223.cpe.cableone.net/24.116.81.223)


* Exported from MasterCook *

Ol' Settlers' Baked Beans

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces ground sirloin
8 ounces bacon -- chopped
1 onion -- chopped
1 can kidney beans -- (16-ounce)
1 can lima beans -- (16-ounce) drained
1 can pork and beans -- (16-ounce)
1/2 cup packed brown sugar
1/3 cup sugar
1/4 cup catsup
1/4 cup barbecue sauce
2 Tablespoons prepared mustard
2 Tablespoons molasses
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon pepper


Brown the ground sirloin, bacon and onion in a large
skillet, stirring frequently; drain. Stir in the kidney
beans, lima beans, pork and beans, brown sugar, sugar,
catsup, barbecue sauce, prepared mustard, molasses, chili
powder, salt and pepper. Spoon into a 9x13-inch baking
pan.
Two Tablespoons honey or corn syrup may be substituted for
the molasses and 2 teaspoons dry mustard for the prepared
mustard.
Bake, uncovered, at 350 degrees for 1 hour.


Source:
"from Great Lake Effects...Buffalo Beyond Winter and Wings"
S(Formatted by:):
"chilipepper21"
Copyright:
"1997 The Junior League of Buffalo, Inc."

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 4283 Calories; 160g Fat (33.2% calories from fat); 211g Protein; 514g Carbohydrate; 99g Dietary Fiber; 367mg Cholesterol; 8709mg Sodium. Exchanges: 18 Grain(Starch); 21 Lean Meat; 1 1/2 Vegetable; 20 1/2 Fat; 15 Other Carbohydrates.

NOTES : Great for picnics with hot dogs and hamburgers.

SERVINGS: 8 - 12
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


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***HAPPY BIRTHDAY ANNIE!!**** -- LoL, 01:58:30 03/28/06 Tue (rddrpx30-port-25.dial.telus.net/161.184.21.50)

Oh damn ...... A day late and a dollar short but at least I'm still in the month ...... Best Wishes on your *SPECIAL* Birthday Annie - March 10th ! ..... thought about you today, as I filled my pepper mill :)


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HAPPY BIRTHDAY! -- Annie, 09:32:50 03/26/06 Sun (ip70-190-217-169.ph.ph.cox.net/70.190.217.169)

HAPPY BIRTHDAY, KATHY/SD!! Hope you have a great day!!!


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Blueberry Buttermilk Scones -- pep, 17:03:49 03/19/06 Sun (24-116-81-223.cpe.cableone.net/24.116.81.223)

Blueberry Buttermilk Scones

Buttermilk and cinnamon-sugar sweeten the tops of these delicious blueberry scones. Use currants in place of the dried blueberries, if you like.

* 2 cups all-purpose flour
* 1/4 cup granulated sugar
* 1/2 teaspoon salt
* 2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 4 ounces cold butter, cut in pieces
* 3/4 cup buttermilk, plus 1 tablespoon for brushing
* 1/2 cup dried blueberries or currants
* cinnamon sugar

PREPARATION:
Heat oven to 400°. In a food processor fitted with metal blade, combine the flour, 1/4 cup sugar, salt, baking powder, and soda. Pulse a few times to combine. Add pieces of cold butter and pulse several times, until mixture looks like coarse meal.

Add buttermilk a little at a time, pulsing a few times after each addition, until the 3/4 cup buttermilk is used and mixture is clumping. Add the dried blueberries and pulse just a few times to blend into the dough, or fold them in by hand. If you don't have a food processor, the butter can be cut in with a pastry blender or your fingertips, and continue mixing gently as for biscuits.

Transfer dough to a floured surface and pat into a round about 1/2-inch thick. Cut with a 2-inch biscuit cutter and place on greased baking sheet or baking sheet lined with nonstick silicone mat. Brush with buttermilk then sprinkle with cinnamon-sugar. Bake for about 15 minutes, or until lightly browned. Serve warm with butter and jam or preserves.
Makes 10 to 12, depending on size.


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Mother's Creamy New Orleans Pralines -- pep, 09:45:57 03/19/06 Sun (24-116-81-223.cpe.cableone.net/24.116.81.223)

Mother's Creamy New Orleans Pralines

from the Houston Junior League Cookbook

INGREDIENTS:

1 cup white sugar
2 cups dark brown sugar
1 cup whipping cream
2 cups pecans
1/4 cup butter
1 Tablespoon vanilla
Pinch salt

TO PREPARE:

Combine white sugar, brown sugar and cream in large saucepan. Cook slowly, stirring constantly, for at least 15 minutes, until a soft ball forms in a cup of cold water. Add pecans and cook a little longer, stirring constantly. Remove from heat. Add butter, vanilla and salt; beat until mixture looks sugary around edges of pan. (To speed the process, put saucepan in cold water.) Place wax paper on wooden or metal surface. Drop candy from spoon onto wax paper. If pralines "run" when dropped on paper and do not set, they have not been cooked long enough. Scoop up candy, cook a little longer, beat, and try again. Let cool before removing from wax paper.

YIELDS: 3 dozen pralines

Copyright 1992 The Junior League of Houston, Inc.


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