Mexican Cheese Squares
5 large eggs
1/4 c. flour
1 pinch salt
3/4 tsp. baking powder
4 oz. can green chile peppers or diced jalapeno peppers, deveined and
seeded
1 c. sour cream
2 c. packed, grated Cheddar cheese (1/2 lb.)
1-2 T. Mexican hot sauce
1 T. fresh cilantro leaves, torn (no stems)
1 T. unsalted butter
In a large mixing bowl, whisk together eggs, flour, salt and baking powder
until smooth. Stir in diced chile peppers, sour cream and cheese. Add hot
sauce to taste and cilantro.
Melt butter in an 8" sq. baking dish. Pour mixture into dish and spread
with a spatula. Bake at 400 for 15 mins., then turn heat down to 350 and
bake an additional 30 mins., or until toothpick inserted in center comes
out clean. Cool slightly, then cut into squares to serve. Makes about 24
squares.
Tona in Bama
MUSHROOM RICE
Serves 4
3 tbsp Butter
1 Medium onion, finely chopped
1 Small green pepper, chopped
6 to 8 Mushrooms, sliced
1 can Beef broth
3/4 cup Water
1 cup Long grain rice
Salt and Pepper to taste
Preheat oven to 350. Saute onion, mushroom and green pepper in butter for
3 minutes. Add rice, stir and cook just long enough to coat, about 2
minutes. Add beef broth and water, mix well. Turn into a 2 quart casserole
dish, cover and bake 30 minutes or until liquid has gone and rice is
tender.
Tona in Bama
Fabric.com... Wholesale to the public!
On Easter I served a brunch where most of the recipes came from a
cooking brunch class I took several months ago. The hit of the brunch was
this recipe for :
New York Crumb Cake (tastes like Starbucks pastry)
2 Tbls. oil
4 cups flour
1/2 C sugar
21/2 tsp. baking powder
1/2 tsp. salt
1 large egg
1/2 C milk
2 tsp. vanilla
1 c. packed light-brown sugar
2 tsp. cinnamon
1 C unsalted butter, melted and cooled (I used one of each as I didn't
have enough unsalted)
Confectioners sugar for dusting
Heat oven to 350 with rack in middle. Lightly brush 9 by 13 baking pan
with oil, dust with flour, tap to remove excess. In medium bowl sift
together 11/2 C flour, granulated sugar, baking powder, and salt. In
second bowl, whisk egg, milk, oil, and vanilla. Fold dry ingredients into
egg mixture.
Spread batter into pan and set aside. (use hands to pat down if spoon does
not do the trick) Combine remaining 2-1/2 C flour, brown sugar, and
cinnamon. Pour butter mixture over and toss with spatula until laege
crumbs form. Sprinke over batter.
Bake rotating pan after 10 minutes. Continue baking until tester comes out
clean. Maybe 10 more minutes
Cool. Dust with powdered sugar and cut. Yum!
At this same brunch, someone spilled red wine on my tablecloth. I use the
$1.00 Awesome cleaner from the Dollar Tree and it comes out like a charm.
Works on all stains and the price is right.
Linda from OR
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This is for Dixie in AL, 4-11 letter. I just add the Cascade as an
extra to your regular wash. I know you will be pleased with the results.
Jean, NE OK
Hi Folks!How are you all using your left over Easter ham? Anyone have a
good recipe?
Barb/De.
Leftover Ham Recipes
Nancy
Sure would love to have a "sugarfree "bran" muffin recipe. Hope someone
has a fantastic one to share. It's great to have this wonderful newsletter
to share.
Thank you fine folks in advance. Sue
Mr. Mister
Just fill Mr. Mister with your favorite
vegetable oil and pump the cap to pressurize. You have your own aerosol
can without the propellants, alcohol, or additives.
For Lisa in East Texas, for a recipe for white chocolate ganache. This
is a link to a site I use a great deal.
http://www.baking911.com/recipes/
This is a recipe I use and really love the taste.
Super easy, Super yummy white chocolate icing
2lb. powdered sugar
8oz cream cheese softened
1 bar white chocolate (melted)
Milk to consistency
Hope these help you.
Gloria, Indiana
For Lisa in east Texas...I love ganache, so was curious as to what I
could fine on the net under White Chocolate ganache. The following site is
full of information!
http://www.baking911.com/chocolate/
Sylvia in Spokane
Does anyone have a recipe for a banana soufflé? The friend that
has requested it says the recipe came with a Frigidaire refrigerator many
years ago. She remembers bananas and whipping cream and the mixture was
put in ice cube trays to freeze.
Thanks in advance. This newsletter is great. Thanks Nancy for all you do.
Jeanne, Tyler, Tx
We have had a lot of bad weather around here. Straight line winds
did some damage in Amarillo last night. While I was in Arizona they
had snow. Tonight in the Texas and Oklahoma Panhandle there is
expected snow again. It seems that every Friday night we have snow.
This has been happening for weeks.
Nancy
For Kim in the April 11th newsletter requesting Angie's Spaghetti Sauce
recipe. It was in the Feb. 12, 2005
newsletter.
Jo
Angie’s Spaghetti Sauce
I don't buy the spaghetti sauce in the jar anymore. I have my own recipe
that I am going to share with you. Usually when I make this I just dump in
what I need. I will try and put it in measurements for you. You may have
to adjust where you need to.
2 pounds hamburger, browned
1-28 oz. can diced tomatoes, drained (can use seasoned tomatoes)
2-28 oz. cans tomato sauce
1/2 large onion, chopped
1/2 green pepper, chopped
1-1/2 TBS oregano or Italian seasoning
1 envelope taco seasoning (this is my secret ingredient)
If the sauce tastes to bitey you can add some sugar to cut the bite.
Brown the hamburger along with onion and green pepper in a large pot and
drain off grease. Add taco seasoning and let it cook into the meat for a
few minutes. Add the rest of the ingredients and simmer. I try and let
mine simmer for at least an hour before I serve it.
Good Luck, Angie in Ohio
This recipe repeat was also sent in by Cheryl, Charlotte
Nancy..I so hope that you had the best time ever with your extended
family. How very nice that they include you in their get togethers.
Nothing like a wonderful family get together to warm your heart. You
certainly deserved the rest and relaxation. We managed without the daily
newsletters but it wasn't easy. You have us so spoiled it is just pitiful.
Glad to have you back.
Regards from, Barbara in Corsicana, Texas
Hi Nancy,
In today's recipes Bobbie in NC sent a recipe for German Chocolate Bars.
She lists 1 can of coconut-pecan frosting as a required ingredient. I have
tried to find that in every grocery store in Calgary ( even Wal-Mart) and
I can't find it. Is there another Canadian out there who knows where I can
find it? I sure hope so.
Thanks, Teri from Calgary.
In the April 11th newsletter someone sent me a biscuit recipe that her
husband makes. Thanks! I have been trying several recipes, but last night
I made two biscuits with the Bisquick recipe and my husband said "Best
Yet!" You are never to old to learn. (I will be 80 in July) I am going to
try your recipe tonight and let him compare. Thanks! Betty T, Ga.
The following is for Betty T who was interested in making just a few
biscuits. Her request was in the 2-5 newsletter. My brother gave me this
recipe a number of years ago and i have really enjoyed using it as it is
simple and good. I have tried leaving the pinch of salt out but they
didn't brown as well so i always use it.
GUD-MAWNIN BISCUITS
2 cups flour (I use a light self-rising flour)
1/3 cup canola oil
2/3 cup skim milk
pinch of salt
Mix together with spoon and pour out on a lightly floured surface. Lightly
sprinkle top with flour and knead a few times. Roll out and cut (i use a
glass). Makes 8-9 good sized biscuits. Bake at 450 for 9-10 mins or till
lightly browned. Can make up and freeze or cook and freeze.
Sissy
The Biscuits sound good but what is the oven temperature and do you mix
the powdered milk or not?
Liz in Ks
Hi Nancy, Hope you and the kitties had an enjoyable visit with your
company.
Patty In NE (Newsletter 4-11-07) brought back memories of my Home Ec
class. 7th grade Jr. High. The first thing we got to cook was cabbage with
a white sauce, and crushed crackers on top, baked. I really thought I was
preparing a fancy dish for my family. My dad took one bite and refused to
eat any more.
Margaret, Tulsa
Our computer crashed and I lost the name and web site of the sweet or
sun tea concentrate everybody talked about last summer. They sold
it by the gallon and ordered it by mail . Does anybody out there know what
I am talking about. I would like to order some for my son. Thanks.
Gretch from WI
In the April 11, 2007 newsletter
lady sent in her husbands biscuit recipe but, there are no directions. I
would love to try it but I don't want to mess them up.
Nichol
Potato Chip Chicken Fingers
1 whole chicken breast
6 ounces potato chips (plain, barbecue or sour cream)
1 egg
2 tablespoons milk
Preheat oven to 400 degrees. Cut chicken into finger-sized pieces. Fill a
large Ziploc bag with potato chips and crush with a wooden spoon. In a
small bowl, whisk the egg and milk. Dip the chicken pieces into the egg
mixture. Then place the pieces in the bag. Shake gently to cover. Place on
an ungreased cookie sheet. Bake for 20 minutes, flipping once during the
cooking time. Serve with barbecue sauce, ranch dressing or salsa. Serves
4.
Tona in Bama
Nancy, I am looking for a recipe for Fresh Peach and Mango Salsa. When
I was visiting in Montana we went to Costco and they had it there, I have
been looking for it ever since and have been unable to find it. I am
hoping that one of our newsletter friends might have one that is TNT. I
have found many good recipes in this newsletter and look forward to
receiving it every day. Thank You so much for all your hard work. I very
seldom send in a recipe but this one is one of our favorites and I hope
every one else enjoys it as much as we do.
Chili Cornbread Casserole
1 pound lean ground beef
1 jar chunky salsa (16 ounce)
1 can kidney beans (15 1/2 ounce) drained
1 can diced tomatoes (14 1/2 ounce) undrained
1 can corn with red and green bell peppers (11 ounce) drained
1 package chili seasoning (1-3/4 ounce)
1 box corn muffin mix (8-1/2 ounce) or corn muffin mix to serve 6
1/2 cup shredded cheddar cheese (2 ounces)
3 sliced green onions
Heat oven to 400º. Grease a 9 x 13-inch casserole. Prepare Jiffy mixes
according to directions on box. Set aside. Brown ground beef. Add salsa,
kidney beans, corn, tomatoes, chili powder and cumin to ground beef in pan
and cook 3 to 4 minutes. Spoon cornbread mixture into prepared casserole,
and spread around the sides of the dish. Spoon ground beef mixture in
center. Bake for 18 minutes. Remove from oven and sprinkle onions and
cheese on top. Bake 5 minutes
Sandy in ND
To Laurie, Muskegon, MI regarding the Butterscotch Cake. I have
never used anything but the canned "Thank You" brand pudding for the cake
so I can't honestly say whether making pudding from a packet of dry mix
would work. Someone had requested a recipe using canned pudding and I knew
this one was a TNT.
BG in Indy
Bobbie in NC
Do you drain the can of peaches??? Also, what are "butter me not"
biscuits??? I'm not sure we have those in Kansas!
Lori R.
Peach Pull Aparts
1 large can butter me not biscuits
1/4c. sugar
1T cinnamon
1/2 stick butter
1 lg can(28oz) diced peaches in heavy syrup
1/2 box (8oz) confectioners sugar
1/2 stick butter melted
lt. vanilla
Mix cinnamon and sugar. set aside. cut each biscuit into 4 pieces and toss
in cinnamon sugar mixture. Place biscuits in 9x13 baking dish. Pour diced
peaches over biscuits and dot with butter pieces. Bake 350 for 15 to 20
min until biscuits golden brown. make a glaze with confectioners sugar,
melted butter and vanilla. drizzle over casserole. pull apart land enjoy.
Bobbie in NC
Nancy it is great to have you back. My husbands sugar level is high and
we are going on the Food Exchange Diet. In the
4/11 newsletter Bobby of S C sent in 3
recipes and I will be making them for us. They were for breakfast and that
is a hard one for me. I know that in the past when I was working and I
didn't have time to eat breakfast, but fixed it for everyone else, I would
grab cottage cheese and a few crackers and eat that on our way to work.
Then in the mid morning I would have a couple of celery and carrot sticks.
Thank you Bobby for sending them in.
Everyone have a great day. Nancy and 4 legged associates take care.
Susie Indy
Gluten-Free Recipes
Steak and Ale Meat Marinade
This meat marinade recipe is a mixture of pineapple juice, soy sauce,
white wine, red wine vinegar, sugar and garlic.
3-1/2 C. Pineapple Juice
1 C. Soy Sauce
1 C. Dry White Wine
1/2 C. Red Wine Vinegar
3/4 C. Sugar
2 tsp. Garlic, minced
Simply mix all together. Add the meat of your choice. You can let the meat
set in here up to 24 hours. Lift from marinade. I would highly suggest
grilling, or even pan-frying the meat. Add a little bit of butter to the
pan if you are going to cook it in a skillet.
Notes:
Number of servings: about 6 1/3 cups marinade.
Joe from Dousman
This recipe or one very similar to it was sent in by GramaJ as well.
Cheesecake Pecan Pie
8 oz Cream cheese, softened
1 Egg
1/3 c Sugar
1 ts Vanilla
1 Unbaked 9 inch pie shell
1 1/2 c Pecan halves
2 Slightly beaten eggs
1/4 c Sugar
3/4 c Light corn syrup
1/2 ts Vanilla
Combine cream cheese, egg, 1/3 cup sugar, and 1 teaspoon vanilla. Beat
until light and fluffy. Spread over bottom of pie shell. Arrange pecans on
the cream cheese mixture. Mix remaining eggs, sugar, corn syrup, and
vanilla, stirring well.
Carefully pour over the pecans. Bake at 375 degrees for 40 to 45 minutes
or until done.
Tona in Bama
Here is an address for needy individuals to get a mammogram. My Mother
and Mother-in-law both had breast cancer and I have a dear friend now
who's condition now is palliative.
http://www.thebreastcancersite.com/
Mary Jo in MD
This is for Lisa in East Texas, the April 11th newsletter:
White Chocolate Ganache:
This can be used as a filling, sauce or glaze.
Finely chop 8 oz. of white chocolate, and place in a medium heatproof bowl
with 4 tablespoons unsalted butter.
Bring 1/2 cup of heavy cream and 1 tablespoon light corn syrup to a boil
in a small saucepan over medium heat. Immediately pour the hot cream over
the chocolate. Tap the bowl on the counter to settle the chocolate into
the cream, and let it set for one minute. Using a rubber spatula, slowly
stir in a circular motion, starting from the center of the bowl and
working out to the sides. Be careful not to add too much air to the
ganache. Stir until all the chocolate is melted, about two minutes. When
the mixture is smooth, stir in one tablespoon of vanilla.
If the ganache is not going to be used right away, it can be stored in the
refrigerator for up to two weeks.
Makes 1-1/2 cups
Mary in Poland, Ohio
Thanks to Joan from Oklahoma City...you are too kind :-)
Tona in Bama
This is for Lisa in Texas for April 11th
News letter. I have found several ways to make frosting that hardens.
One I came by because of the canned frosting fudge we were all making
during the holidays. To use canned frosting as frosting but one that
hardens, melt about 1/2 cup chips and add to canned frosting. It will
harden when cooled.
To make a true frosting that hardens, Use 12 ounces chocolate chips, 1/3
cup to 1/2 cup cream (depending on how thick you want the frosting to
get). Heat cream, add chips, stir until smooth, let set until slightly
thickened and use as frosting. Both these ideas can be used with what ever
flavor of frosting and chips you want.
Sandra from Oregon
I am looking for the Carrabba's Mama Mandola's Siclian Chicken Soup
recipe. I had trouble moving around your site. If you have it can you
email it to me or the link?
Thank You, Joann
Creamy Broccoli Lasagna
9 lasagna noodles -- uncooked
1/4 cup margarine
1/4 cup onion -- chopped
1/4 cup flour
2 teaspoons instant chicken bouillon
1 tablespoon garlic salt
1/4 tablespoon pepper
2-1/2 cups milk
1-12 oz carton cottage cheese, creamed
6 cups broccoli florets, cooked and drained
2 jars mushrooms, sliced and drained
12 ounces Swiss cheese, shredded
Cook lasagna noodles to desired doneness as directed on package. Drain,
rinse with hot water. Heat oven to 350. Melt margarine in 4 quart
saucepan. Add onion, cook until tender. Stir in flour, bouillon, garlic
salt and pepper.
Cook until mixture is smooth and bubbly, stirring constantly. Gradually
add milk, cooking until mixture boils and thickens, stirring constantly.
Stir in cottage cheese, broccoli and mushrooms. In ungreased 13 x9x2
baking dish, layer 1/3 of the noodles, 1/3 of the sauce about 2 cups, 1/3
of the Swiss cheese; repeat layers twice. Bake at 350 for 25 to 35 min or
until thoroughly heated. Let stand 15 min before serving.
Tona in Bama
In response to April 11 07 newsletter:
I have lost track of a recipe called "Angie's Spaghetti Sauce" that showed
up in the newsletter sometime in February of 2005. If had taco mix in it
and was great. Did anyone else save that recipe? Hope so.....thanks in
advance. Kim
Angie’s Spaghetti Sauce
I don't buy the spaghetti sauce in the jar anymore. I have my own recipe
that I am going to share with you. Usually when I make this I just dump in
what I need. I will try and put it in measurements for you. You may have
to adjust where you need to.
2 pounds hamburger, browned
1-28 oz. can diced tomatoes, drained (can use seasoned tomatoes)
2-8 oz. cans tomato sauce
1/2 large onion, chopped
1/2 green pepper, chopped
1 1/2 TBS oregano or Italian seasoning
1 envelope taco seasoning (this is my secret ingredient)
If the sauce tastes to bitey you can add some sugar to cut the bite.
Brown the hamburger along with onion and green pepper in a large pot and
drain off grease. Add taco seasoning and let it cook into the meat for a
few minutes. Add the rest of the ingredients and simmer. I try and let
mine simmer for at least an hour before I serve it.
Good Luck, Angie in Ohio
Nancy, This is for Lisa in the Thurs. newsletter. My daughter does cake
decorating and these are the recipes she uses on the vanilla cake with
raspberry filling.
RICH WHITE CHOCOLATE FROSTING
4 oz. white chocolate
3/4 c. confectioners' sugar
Dash salt
2 tbsp. butter
1 tsp. vanilla
Melt chocolate; blend in confectioners' sugar, salt and butter, 1
tablespoon at a time, beating thoroughly after each. Stir in vanilla. (For
more, use 1 cup confectioners' sugar and 4 tablespoons hot water.)
White-Chocolate Frosting
Makes 2 cups
3⁄4 cup heavy (whipping) cream
12 oz coarsely chopped good-quality white chocolate
Bring cream to boil in a heavy saucepan.
Remove from heat, add chocolate and whisk until melted and smooth.
Scrape into a metal bowl. Refrigerate 5 minutes. Stir and refrigerate 5
minutes more.
WHITE CHOCOLATE CREAM CHEESE ICING
1 (12 oz.) package White Candy Melts or any white confectionery coating
2 (8 oz.) packages cream cheese, softened
1 cup unsalted butter, softened
2 Tablespoons lemon juice
Melt Candy Melts according to directions. Allow coating to cool slightly,
stirring occasionally (don't let it harden). In a mixing bowl, beat the
cream cheese (preferably with a flat beater) until smooth and creamy.
Gradually beat in the cooled coating until blended and smooth. Beat in the
butter and lemon juice. Smooth a small amount of icing on bottom cake
layer; top side up. Top with second layer bottom side up. Frost cake with
remaining icing. Refrigerate until ready to serve; bring to room
temperature 30 minutes before serving.
Hope you can use one of these!
Linda in Al
Shop at JoAnn.com
Thanks to the person who suggested the cascade dish washing soap for
getting out grease and food stains. I used the liquid that I use in my
dishwasher and it did a great job on my white chef jackets even to
chocolate stains. I had been using the spray and wash and bleach pens, and
some of the stains wouldn't bulge thanks again, Thanks so much to you
Nancy, for this great newsletter and for all the help and great recipes we
recipes from it.
God Bless You All Linda
Thanks to everyone who responded to my plea for help with the grease
stains.
Have tried several ideas sent in -- and we are almost there! Spots are
very faint now -- I mean, they were truly ugly. And will check tomorrow in
the sunlight - if there is any (LOL!) - I think the last treatment may
have done the trick.
If not, the shirt is at a point where David can wear it because just
the movement of his body and the location of the spots will cover up what
might be left. The shirt was really dark and the stains were bad.
This is such a wonderful group - no matter what one asks for, lots
respond. And I think it's because Nancy is such a great, giving leader.
Thanks again. Rosemarie from rural Kansas City
PS - Haven't tried the Dawn one in today's newsletter but have copied it
along with the rest and will keep it. I remember hearing that about Dawn -
just can't remember everything when there is a "crisis."
Marissa D asked for a yogurt granola parfait recipe. Here is one my
sister gave me.
Margo/Boston
Yogurt Crunch Parfaits
1 container (8 Oz) any flavor low fat yogurt
1 tub (8 oz) Cool Whip low fat thawed and divided
1 banana sliced
1 can (20 oz) drained pineapple chunks or crushed
1 cup Post Selects Banana Nut Crunch cereal
stir yogurt with !/2 whipped topping in bowl. layer yogurt mixture,
bananas, pineapple, cereal and whipped topping in 6 parfait glasses
You could use berries in place of bananas or add it to the layers. I use
less whipped topping when i mix the yogurt with it.
Nancy, I would like to offer a word of warning to visitors coming to
see our beautiful bluebonnets. We love visitors & want you to enjoy
yourself. Please be careful when walking among the flowers, for pictures,
etc.
We do have snakes and they like to hide among rocks, flowers & grasses.
Love your newsletter and our "world wide family". Give the furbabies a hug
for me.
Genie from Van, TX
My heartfelt thanks to all who took the time to send in ideas for me to
use up ice cream cones before they go stale. I am sorry for not
writing sooner- unfortunately our computer had to have 'surgery' right
after I sent the request and we just got it back. I am thankful to have
some new ideas and my son will love you for them too- pudding and yogurt
are always so messy for him- so an edible 'bowl' will be ideal! (Now if I
can only get him to stop biting a hole in the bottom before he gets to it~
LOL!) Again, my sincere thanks!
Sharon in South Australia
Hi Nancy and all, I am looking for a recipe for a banana cake. I am
talking about a layer cake with frosting. I remember my grandmother making
them years ago and it being so good. I hope someone out there in Nancy
land will have one. Nancy, thank you for all you do and love to the sweet
babies.
Linda in GA
Grannym IL sent in a recipe for Amazin' Raisin Cake in the 3/22&23/07
newsletter.
I wanted to know if this could be made in a 9x13 pan instead of the 2 -
9' pans???
This sounds like a recipe my MIL used to make for my husband only hers had
chocolate chips either in it or on top... I would love to try and
re-create her recipe with grannym's as my hubbys momma died and I never
got her recipe.
Do you think I could try to add choc. chips to grannym's recipe???
I also copied a couple of recipes this past week for Cannoli, but the
recipes were only for the filling, does anyone have a recipe for the
shells you fill???
Dee in SIL was asking for a recipe for a Toffee Bar made in the school
cafeteria's back in the 70's.... well your in luck, I had a friend who
knew someone who worked in the cafeteria when we were in high school and I
got the recipe!!! I havent made them in years, but they are DELICIOUS!!!!
Oh what memories!!! lol!!!! Hope this is the one you remember Dee!!!
Toffee Bars
1-1/4 lbs. butter
6 C. flour
3 C. brown sugar
1 t. salt
4 eggs
3 C. choc. chips
3 t. vanilla
Cream butter & sugar together before adding flour.
Bake at 350 for 30 min.
* Sorry thats the only directions on the old recipe card.
I would figure to cream the butter & sugar and then add the eggs and
vanilla.
I would think the flour and salt should be combined and then added to
the butter/sugar mixture and then add the choc. chips.
Didnt say what size pan, but I would think a large cookie sheet? They
really are wonderful.
Gonna have to make these now as the memory of them is so yummy!!!
P.S. Dee your Spanish Rice Pronto is how my momma used to make hers!!!
Yumm!!!
Thanks to everyone for sharing all their GREAT recipes!!!!
Suzie in NW Michigan!
I have been becoming more and more concerned about the additives in
store-bought products and was shocked to read in the newspaper recently
that store-bought Twinkies have 36 ingredients, while a home baked cake
recipe would have about 6. What are the other 30 ingredients? They
probably explain why such a product will stay apparently fresh for a long
time. I just read on the Prepared Pantry site, a recipe for homemade
Caramel Syrup which has 2 ingredients. I have made this recipe from my
mother's recipes, and have enjoyed it, but did not realize that it could
be stored in the fridge for months. I looked at a bottle of caramel syrup
that I have and there are 12 ingredients. I am now going to make my own
Caramel Syrup and I think a bottled version would make very nice gifts. Is
there such a recipe, which can be stored for months, for chocolate syrup?
One question about the Caramel Syrup, my mother's recipe has vanilla in
it. Does this make a difference in storage and/or taste?
Nancy, Ottawa
So glad you are back Nancy . I hope you had a nice Easter with your
family.
Here is a recipe for all you dog lovers. I found it in
www.allrecipes.com this morning.
It is called
Lucky and Rippy's Favorite Dog Food
3 pounds minced chicken meat
2 1/2 cups frozen vegetable blend (no garlic or onions).
4 cups rice
6-1/2 cups water
Place chicken, vegetables and rice into a large saucepan or Dutch oven.
Stir in water until the mixture is smooth. Place over medium-high heat and
bring to a boil, stirring constantly.
Reduce heat to medium-low, cover and simmer until the rice is tender and
all of the liquid has been absorbed, about 25 minutes. Cool completely
before serving; store covered in the refrigerator.
Yields: 12 servings.
I thought this would be good because of all this going on about the pet
food problems.
Peggy from Belleville Ontario Canada
