In regards to "Jan from Iowas" idea for leftover pie
crust. I was thinking how wonderful and yummy it would be to add some very thin
sliced granny smith apple slices (or apple of choice) to the cinnamon and sugar
dusted rolled out piecrust dough along with a few drizzles of caramel (ice cream
topping section of grocery store) to that and bake it....Sounds like a great
addition to me, especially with fall and all the wonderful apples we have this
time of year!
Lisa/Chicago
BREADMACHINE CHEESECAKE
2 8oz pkg Softened cream cheese cut into 1" cubes
1 cup Sugar
2/3 cup Milk, room temp
1/2 tsp Lemon juice
4 Eggs
1/8 tsp Salt
3 TBS Flour
1. Remove bread pan from unit. Push the kneading blade firmly into place.
2. Measure softened cream cheese and sugar into bread pan.
3. Insert the bread pan into the Bread Maker
4. Select CAKE program (7). Select LOAF SIZE (1.5 lb). Select CRUST COLOR
(medium). Press "Start/Stop" to start program. After 7 minutes press
"Start/Stop" to stop program. Using a rubber or plastic spatula scrape sides,
corners and bottom of pan and both sides of kneading blade.
5. Warm milk in microwave for 1 minute on HIGH. Warm eggs in a bowl of warm
water for 7 minutes during step #4.
6. Measure remaining ingredients into bread pan in the order listed. Close bread
maker lid. Select CAKE program (7). Select LOAF SIZE (1.5 lb). Select CRUST
COLOR (medium). Press "Start/Stop" to start program.
7. At the end of baking cycle (000), the unit will beep. Press "Start/Stop" to
stop program.
8. Wearing oven mitts, carefully remove the brad pan and cover with a towel for
30 minutes.
9. Tip bread pan to remove cake into serving plate.
Arvillalar
Suggestion for Shrimp in Garlic Butter Recipe
Make some Linguine, and you will have Shrimp Scampi
Feiro
Nancy,
A while back someone sent in a memo saying that they had gotten some frozen
salad recipes sent from the Betty Crocker website people. I sent them an e-mail
a while back and have not gotten any response and was wondering if the person
who originally posted the comment would be willing to share. Thanks!
Fran in Ottawa, Ontario
French meat pie filling/stuffing
1- 1/2 lb ground beef
1-1/2 lb ground pork
(I ask the butcher to double grind this together.)
2 Large onions chopped fine
(I use 2 TBSP onion powder, picky hubby.)
1 clove garlic
Cook stirring often, drain fat. Stir in 1 cup water.
Add
2 tsp poultry seasoning
2 tsp salt
1 tsp celery salt
1/2 tsp sage
1-1/2 tsp fresh ground black pepper
3 medium potatoes cooked and mashed.
Simmer meat/spices/potatoes over medium heat for 20
minutes.
Prepare 4 pie crusts. Do not heap full. Cook at 425 degrees for 15 minutes, 350
degrees for 25 minutes or until crust is golden brown.
Karen C
Hello
Years ago, we lived in So. California. I use to make an orange juice jelly for
my kids. I made it from a recipe on Snow Crop Orange Juice can. They use to like
this and I would like to find it, again. Also, I had a recipe for pumpkin
cookies. It was from boy scouts and it made a very large batch. I have lost that
recipe, as well. It was a soft cookie and was very good. If anyone has these, I
would appreciate having them.
I love this site. Finally home to enjoy my computer!
Thank you.
Carrol Stockton
I have a chicken recipe my daughter asks for all the
time, it is very simple & sooo good.
Brown 2 to 3 chicken breasts in a bit of butter,
remove them & cut into a dice. In the same pan add 1 cup of salsa & 1 can of
whole kernel corn drained, add the chicken back to the pan. Cover & simmer about
10 minutes.
Place about 1/4 cup on warm tortillas add some grated cheese of your choice, I
use cheddar. Roll up & serve, Kids love these.
Angela Wi.
Hi Nancy! To rid mothball odor, try placing several
charcoal briquettes inside the van. The briquettes are natural odor eliminators
and will absorb the lingering mothball odor.
Debi
Mothballs are one of the hardest smells to get rid
of. I think it penetrates everything. I would think you should clean the
interior the best you can, using carpet cleaner. Next, you will want to use
something that absorbs smells, such as charcoal or kitty litter. Then if you
still smell it, you will have to go to a cover up of some kind. We had a problem
with cigarette smoke in a used car. This all helped, then we put a soap dish
with Irish Spring soup under one of the seats. It did a pretty good job.
Sandy
My mom is a great believer of using tomato juice.
Just wash with pure tomato juice, rinse and wipe, then let dry. If using for
clothes just was in pure tomato juice then rinse and dry. Works for removing
smells in refrigerator, suitcases and purses. Just wash rinse and dry. She had a
pair of leather boots that had moth ball smell and she washed them with tomato
juice, rinsed and then let them air dry outside and the smell was gone. Hope
this helps.
Jeanne
Hi Vida;
Very simple, go buy a couple of bags of charcoal large bags. Cut the tops off, &
slit them down the sides & place them in the van, roll up the windows & leave
them there for a few days, this should do the trick.
Angela Wi.
Someone wrote in asking if the 2 quarts of pecans is
the correct amt. in Martha Washington candy. This is what recipe calls for, I
haven't made it, but looks yummy! Emma
I have had my baking stone for 10+ years and have
always kept it in my oven when baking cakes or anything. That is basically where
I store it and it is still in good shape.
In answer to the person asking where to find them, I bought mine from Pampered
Chef, but have seen them in stores with baking pans, etc.
Zelda from TX
Betty, you can find all kinds of baking stones in the
holiday gift collection 2004 ABC Distributing Catalogue. This is website to go
to
www.abcdistributing.com
you can view everything in catalogue there. Hope this helps you to find some .I
love mine,
Helen In Mississippi
From Le Mouton Noir, Saratoga California, 1987. We
believe the Pastry Chef at the time was Jan Phillippi. This recipe came from
this restaurant back in the days when it was still owned and operated by Don
Durante and his wife Marcia. This recipe is as memorable as the early days of
this spectacular local restaurant.
Serves 12
French Silk Pie
1 pound Belgium Chocolate (dark, semi-sweet)
4 eggs
1 pound 7 ounces sweet butter (softened)
1 1/3 cup powdered sugar
1/4 cup toasted pecans (chopped)
1 cup heavy cream
1 teaspoon vanilla
1 baked graham cracker crust (recipe follows)
Melt the chocolate with cream slowly in a double boiler. Meanwhile, whip the
butter and sugar together in a mixer (DO NOT OVER WHIP) till just incorporated.
Add eggs, whip again till just incorporated. Add chocolate mixture after
chocolate is melted and still warm, stir by hand until smooth and the butter is
completely melted. Then add vanilla and pecans, stir to incorporate and pour
into a 10" springform pan lined with a graham cracker crust. Chill at least 6
hours or over night. Remove at least 2 hours before serving and serve at room
temperature. This pie may be made 4 -5 days ahead but should be kept
refrigerated.
Atkins Bake Mix Substitute
1/2 cup soy flour
1/2 cup almond flour
2 cups soy protein isolate
2 tbsp baking soda
1 tsp salt
2 tbsp Splenda
Sift together then store in frig (I use a big freezer zip top bag) and use in
any recipe calling for Atkins Bake Mix.
Per Serving 37 calories, 2g fat (40% of calories from fat), 3g protein, 3g
carbohydrate, 1g dietary fiber, 0mg cholesterol, 969mg sodium
Thanks to the person that put the
Bisquick recipes link. It had hundreds of recipes. I also
found lots and lots of great
Halloween recipes there. The member that is looking for
Halloween recipes may want to check it out too.
Shepard Pie
I have tried several ways of preparing Sheppard Pie and they all tasted fabulous.
Depending on how big of a casserole dish you use mash potatoes white fresh or
instant, also I have used sweet potatoes 1-1/2 lbs. cooked ground beef, pork,
veal or lamb 1 large onion and salt and pepper to taste 2 or 3 cups of cooked
veggies fresh or canned peas, creamed corn, lima beans, or which ever are your
favorites
Brown beef in large skillet with onion and drain off all fat. Make mashed
potatoes and cook veggies if using fresh. Butter or use Pam to coat your
casserole dish ,add veggies spreading out in dish or pan then add meat with
onion for second layer, top it off with spooning the mashed potatoes over the
entire top of dish, and if you wish dot with butter, put in oven under broiler
for about 2 to 3 minutes until top is brown or if you want put in a 375? oven
for about 30 minutes to brown top. I have tried the mashed sweet
potatoes with ground lamb, cinnamon and creamed corn. It really was delicious
and the beef with just using peas as the only veggie and it also came out great
but it is to your liking to what veggies to use.
Dee
Mississippi Delta Cathead Biscuits Recipe
1-1/8 cup self-rising flour
2/3 cup milk or buttermilk
1/8 cup oil or bacon drippings
Step #1: Blend above ingredients in a mixing bowl.
Step #2: Dump a hand full of flour on a pastry cloth or whatever. A brown paper
sack also works. Newspaper also works just fine.
Step #3: Dump the blended dough onto the flour.
Step #4: Pour a dash of oil into your skillet and smear it around with your
fingers. Coat the inside of the skillet and the palms of your hands with oil.
Step #5: Knead the dough for about 30 seconds, rolling it in the flour and
thickening it.
Step #6: Halve the dough. Halve it again, making 4 pieces of dough. Step #7:
Roll each piece of dough between your hands, making it into a ball, then put it
in the skillet.
Step #8: Use a spoon or a pastry brush and put a little oil or bacon drippings
on the top of each unbaked biscuit.
Preheat oven to 3500. Bake 25 minutes. Broil/toast for 1 or 2 minutes.
Nutritional/Serving Info:
They should be somewhat round on top and not flat like canned biscuits. Do not
cut them out of rolled-out dough with the rim of a glass or with any other
implement as every biscuit recipe I've ever read said to do. Roll them into a
ball with your hands.
Comments:
They're called "cathead biscuits" because they should be about the size of a
cat's head.
A similar recipe was sent in by Sue
My curiosity is aroused. Being a "cat" person, what
are kitten head
biscuits? Is there a recipe for this?
Callie
Hi Nancy, I have requested/replied to your recipe
site before, but I can never say enough about how great your website is and how
much I enjoy looking through all the recipes and comments each day. Today I have
another request: I am looking for a good 'down-home'
recipe for Chicken & Dumplings using a homemade recipe for the dumplings
that does NOT use baking powder. One of the best
recipes like this that I have enjoyed each time I visit there has been at the
'Applewood Farmhouse Restaurant' in Pigeon Forge, TN.
Thanks for any help anyone can give me. And, thank you again, Nancy, for this
wonderful website!
Angie in Texas
A question about Applesauce
Cake baked in a Jar
About how long will these keep?
Zelda from TX
Just wondering.. how do you get the cake out of the
jar when you want to eat it? Spooning it out would be hard. Thanks.
Nancy D
Hi, Last year, on one of my groups I read that bread
in a jar (banana is what I made) was not safe to eat. Have you heard or read
anything re: this? I have 8 jars and I'm not sure if I should use them. I
did follow the water processing canning procedure! I love your newsletter...
Leslie NE TX
Here is a good recipe for rice and so easy to make. I
got this recipe from my mother in law about 15 years ago or so.
Brown Rice (or as I call it, Dirty Rice)
1 heaping cup white rice
1 can Beef Consume
1 can French Onion Soup
3/4 stick Margarine or butter
Pepper to taste
Put all ingredients into a pan and cook real slow for 20-25 minutes. No peeking
now. After that time, lift the lid and loosen up with a fork. Serve and enjoy!
Chris from La Mesa, CA
Hi Nancy: I just returned from a cruise on the
Holland American Cruise Line. We went to Alaska. They had the best bread pudding
on the ship. I asked how they made it and the next day they had a stack of
directions all printed out for me & others on the ship. I thought I would share
this with you. Remember you will have to cut this down for the size of your
family. This makes a large amount. Remember they were feeding a ship load of
people.
l qt. milk
l0 whole eggs
8 oz. sugar
l oz. vanilla
4 oz. butter
l tsp. cinnamon
4 oz. raisins
White loaf bread.
Trim the crust from the bread, cut into square pieces
Mix sugar and eggs
Add the milk, vanilla and cinnamon
Put the bread into a baking dish and sprinkle with raisins
Pour the milk mixture over the bread
Soak for few minute and add some extra mixture
Add some butter pieces
Cover with some aluminum foil and bake in a warm water bath for about 30 minutes
uncovered and bake until the pudding is l80 F and the top is golden brown. Once
baked, sprinkle with some sugar and cinnamon mixture. Serve warm with hot
vanilla sauce.
Vanilla sauce
l pint Milk
l pint of Heavy cream
l vanilla bean
4 ounces Sugar
9 ounces Egg yolks
4 ounces sugar
Heat the milk, heavy cream, vanilla bean, and half of the sugar until it boils.
Remove the vanilla bean.
Combine egg yolks and rest of sugar, then temper with
part of the boiling milk while stirring constantly.
Pour liaison into the remaining milk and return to
the heat.
Stirring constantly, heat slowly to stage of
thickness. (l80 degrees F.)
Remove immediately from stove and strain through a
cap strainer. Yield: 3 pints.
Ida at the top of Texas
Comment:
Nurse
Tried to call you on your birthday but couldn't get you. Now I know where
you have been. Come down to visit me in Lubbock soon and bring Brillhart
with you. Also let's get together one day and just do genealogy at the
Lubbock library.
(We worked together in the same school for over 25 years. During that time we
became good friends. She always called me teacher and I always called her
Nurse.)
Nurse, could you post your recipe for Pina Colada and your Kalaha Cake. I
love your recipe and can't find the ones you make.
Nancy
This is an answer to Boots in Virginia. I think you
could use any sort of tougher meat into the crockpot and have it come out as
tender as you please.
I always buy a cheaper cut of beef roast and add an envelope of onion soup mix
and about a cup of water and let it cook on low for the day. When supper time
comes around, I take the meat out (it's usually falling apart) and put the
drippings in a sauce pot and add about 2 cups of water and a quarter cup of
flour (whisk it good before putting in put and whisk until everything is smooth.
I usually add about 2 tablespoons of Kitchen Bouquet which helps to flavor and
darken the gravy.
Sandy
I am looking for recipes made with honey for my
granddaughter, Jeanna. I would appreciate it if any of your readers would share
them with us.
Phyllis Knipp
Peanut Butter Cookies
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1/4 cup shortening
1/4 cup butter or regular margarine, softened
1 egg
1-1/4 cups all purpose flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
Additional sugar
Heat oven to 375 F. Beat 1/2 cup granulated sugar, brown sugar, peanut butter,
shortening, butter, and egg in a large mixer bowl with an electric mixer on
medium speed, or mix with a wooden spoon. Stir in flour, baking soda, baking
powder, and the salt. Shape dough with 1-1/4 inch balls. Place about 3 inches
apart on ungreased cookie sheet. Flatten in a crisscross pattern with fork
dipped in granulated sugar. Bake 9 to 10 minutes or until light brown. Cool 5
minutes, then remove from cookie sheet to wire rack to cool. Yield: About 2-1/2
dozen cookies
Barbara Brown
I would like a TNT recipe for oyster stuffing. I'm
from the southeast originally, but it was never something that my family made.
We made oyster pie with saltines, butter, and pepper. That is not what I want. I
had coworkers when I lived further south who talked of oyster stuffing. I would
like to serve it this Thanksgiving, but need time for a trial run before the big
day.
Beth in WV
Macaroni and Cheese
2 cups macaroni, uncooked
2 cups milk
2 cups cheddar cheese, grated
1 egg
Preheat oven to 350 degrees. Cook and drain macaroni. Stir egg and milk
together. Layer macaroni and cheese in a greased casserole dish and pour the
milk and egg mixture evenly over the top. Bake, covered, for 40 minutes.
Chili con Queso
Serves 6
1 lb. ground beef
1/2 cup chopped onion
2 cups (1 lb. can) kidney
beans, drained
2 cups (1 lb. can) tomatoes, undrained
1- 8 oz. can tomato sauce
1 T. chili powder
1 tsp. salt
sharp cheddar cheese, shredded
Brown meat; drain. Add onion; cook until tender. Stir in remaining ingredients
except cheese. Cover & simmer 30 minutes, stirring occasionally. Top each
serving with cheese
Heather
Where do you buy Tenderquik
for the jerky???
Bobbie from Texas
I enjoy your site very much. I am looking for a
sugar-free no-bake
cookie recipe for chocolate or peanut butter cookies/ Can anyone help me?
Brenda
I made the Pepper Jelly and it came out just
beautiful. I am making another batch and putting them in the 1/2 pint jars for
gifts... :):)
Anita in Olean, N.Y.
Pepper Jelly
Thank you this sounds good will try it during the week. Thanks
Linda in Patterson, NY
Enrico Spaghetti
Hi Darlene, I found this at Yankee Harvest recipes hope it is the one you want,
Brenda from Alabama
1 pound pasta - spaghetti
1 teaspoon plain salt or iodized salt - to boiling water
1 yellow onion, from the garden, sliced thin
4 garlic cloves, from the garden, minced
1 green bell pepper, from the garden, cut into strips
1 tablespoon olive oil
1/2 pound sweet or hot Italian sausage links, cut crosswise into 1/2-inch-thick
pieces
1 can tomatoes, 16-ounce, chopped, including the juice
1/3 cup dry Italian red wine from the wine rack
1/2 teaspoon dried oregano from the garden
1/2 teaspoon dried basil from the garden
1/2 teaspoon granulated sugar
1/4 cup fresh heavy cream
salt and pepper to taste
Start a pot of water to boil for the pasta. Add the salt AFTER the water starts
boiling.
In a large saucepan saut?the yellow onion, garlic cloves, and green bell pepper
in the olive oil, over moderately high heat. Stir occasionally until the
vegetables begin to brown. Do not burn them. If you do, start over again. Add
the Italian sausage pieces, can of tomatoes with juice, red wine, oregano,
basil, and sugar. Boil the mixture gently, stirring occasionally, for about 10
minutes.
To the pot of boiling salted water, add the spaghetti and cook until it is al
dente. Then drain it well. To the tomato mixture add the cream, salt and pepper
to taste. Simmer the sauce for 5 minutes, or until it is thickened slightly.
Spoon the delicious sauce over your pasta. Serve with fresh grated cheese and
Italian bread.
This very tasty dish is quite easy to make. Exciting flavors! About an hour from
start to finish, if you have all the ingredients.
Hartville, Ohio
Hi Gia, We lived in Uniontown for eleven years before moving to Florida thirteen
years ago. I really miss the Hartville Kitchen and the flea market. We have many
good friends in that area.
Vicki in Florida
Comment
I grew up in Oxford and Lebanon, Ohio. I often miss the trees of Ohio.
Nancy
To get rid of moth ball smell
My husband worked for many years loading and unloading the big trailers and he
found the best thing to get rid of any odor was sprinkling coffee grounds in the
area. " Works every time," he says.
Isabelle
I just bought a jar of whole hearts of palm, and now
I wonder what to do with them! Recipes welcome.
Thank you. Alex
Hi Nancy, received your chicken recipes and love
them, thanks so much. This recipe is for Judy, it won't use up 200 lbs of squash
but it is delicious.
I cut the sauce into various sizes depending on cooking times, I use turnip as
well and of course it takes longer to cook, so I cut it small, carrots about an
inch.
Grease a 9x13 pan lightly ( or any size desired). Put a layer of mixed squash,
sprinkle with brown sugar, parsley and dot with butter. Depending on how many
you are serving do 2 to 3 layers, cover with foil and bake for approx 40-45
minutes.
This is really delicious and oh so pretty in the fall. Hope you try it.
MWay
Squash Recipes for Judy
I have two different recipes. Both really work out great and I always great
requests for them!
Enjoy, Helen/Saunemin, IL
Squash pie
9 inch pie shell unbaked
1 cup sugar ( I use half brown sugar & half regular sugar)
1/2 teaspoon salt
1-1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon cloves
1-2/3 cup cooked, mashed and pureed squash ( use pumpkin, butternut or acorn)
1 1/2 cups evaporated milk
1/2 cup whole milk
2 eggs slightly beaten
Heat oven to 425 degrees. Combine all ingredients in large bowl and beat until
smooth. Pour into shell. Bake for 15 minutes, then lower temperature to 300 and
bake for 45 minutes or until the filling is firm.
Rich Squash Pie
9 inch pie shell unbaked
1 cup pureed cooked winter squash
1 cup heavy cream (whipping cream)
3 eggs slightly beaten
2 tablespoon brandy (optional) then use 1 tablespoon vanilla
1 teaspoon each cinnamon, and nutmeg
1/2 teaspoon each, ginger and salt
1/4 teaspoon mace
Heat oven to 425 degrees. Combine all ingredients in large bowl and beat until
smooth and well blended. Pour into shell. Bake for 15 minutes then reduce
temperature to 300 and bake for 45-60 minutes more or until the filling is firm.
Cool and serve with whipped cream and a dash of cinnamon.
Here are two delicous chicken recipes that my family
enjoys often.
Cranberry Chicken
1 can whole berry canberry sauce
12 oz. French dressing (1-1/2 cups)
l pkg. dry onion soup mix
Chicken breasts or chicken parts
Mix first three ingredients together and dip chicken into sauce. Pour
remaining sauce over chicken and bake in a sprayed casserole for about 40
minutes at 325-350 or until done. Do Not Cover. "Gravy" is delicious poured over
cooked rice.
Red Wine Vinegar Chicken
Cook chicken breasts or chicken parts in water, salt, and 1/4-1/2 cup of red
wine vinegar until chicken is done. Save broth.
Cut up chicken into pieces and add:
1 can cream of chicken soup
1/2 cup sour cream
1/4 cup mayonnaise
1 T parsley
Garlic Powder to taste
Salt and pepper
Cook 2 cups of rice using the reserved broth for the liquid. When rice is
cooked, add to the mixture and mix well. Sometimes I add a little more of the
broth.
Bake for 30 minutes at 350. Take out of oven and sprinkle with cheddar cheese
and return to oven to melt.
Broccoli Cheese Casserole
2 (10 oz) pkgs. chopped frozen broccoli, thawed, and all the water
squeezed out
1 can mushroom soup
1/2 cup mayonnaise
2 beaten eggs
1 medium onion, chopped
TOPPING
1 cup grated sharp cheese
1/2 cup margarine
1/2 pkg. (8 oz size) herb seasoned stuffing mix, crushed
Mix all casserole ingredients very well with drained broccoli. Pour
into greased 2 qt. casserole. Sprinkle grated cheese on top. Melt butter and mix
with stuffing mix. Add to top of cheese. Bake at 350 deg. F. for 45 min.
Barbara Brown
Feta cheese is only one of several cheeses that can
be made from goat's milk. Others can include chevre, cheddar, Swiss, colby,
camellia, crottin, bucheret, etc. Recipes calling for goat cheese usually mean
chevre.
Goat cheese us easier on the digestive system and
lower in calories, cholesterol and fat than cheese made from cow's milk. It is
also rich in calcium, protein, vitamin A, vitamin K, phosphorus, niacin and
thiamin.
Here you have it - probably much more than anyone really wanted to know about
goat cheese.
Raine
Feta cheese IS NOT goat cheese,
but good feta cheese, usually made in Europe and imported to the USA, is made
with goats milk! USA-made feta cheese is commonly made with cow's milk. European
feta is usually higher priced than domestic feta. For true feta, check the
package for listed ingredients before purchasing.
Jamaica
To add to the list of Basic Creme Pies, I offer this
Tofu Almond Creme Pie that is creamy and delectable. It has as many variations
as there are flavors of extracts. In place of almond try coconut, lemon, orange,
banana .... When I make it with banana, I also add some sliced bananas, and no
one can tell that it is made with tofu.
Crust:
12 2-1/2 inch graham cracker squares, crushed (3 oz graham cracker crumbs)
3 tbsp margarine, melted
Filling:
9 ounces tofu, sliced, drained well between paper towels
1/2 cup part-skim ricotta cheese
3 eggs
1 cup evaporated skim milk
2 tbsp all-purpose flour
1 1/2 tsp almond extract
1 tsp vanilla extract
1/4 cup plus 1 tbsp sugar (or sweetener equivalent to 15 tsp sugar)
Preheat oven to 350F degrees. Combine crust ingredients in a 9-inch pie pan. Mix
well, until crumbs are moistened. Press crumbs onto bottom and sides of pan to
form a crust.
Bake 8 minutes. Cool slightly.
In a blender container, combine all the filling ingredients. Blend until smooth.
Pour into cooled crust.
Bake 25 minutes, until set. Chill
Each of 8 servings provides 225 calories (if sugar is used as the sweetener), 10
g protein, 10 g fat, 23 g carbohydrate, 202 mg sodium, and 109 mg cholesterol,
equal to 1 protein serving, 3/4 bread serving 1 fat serving, 1/4 milk serving
Judy :)
Hi Nancy, what a great newsletter, keep it up, Does
anyone have some TNT recipes for gluten free scones or maybe a favorite gluten
free. recipes to share.
Toni in Canada
This recipe is for Corinne in Pittsburgh.
Venison Bundles
1-1 1/2 pounds venison loin, sliced thin
3 T. butter or margarine
1/2 C. fresh mushrooms, chopped
1/2 C. green pepper, chopped
1/2 C. yellow pepper, chopped
1/2 C. red pepper, chopped
1 C. frozen hash browns, thawed
garlic powder to taste
2 sheets refrigerated pie pastry
1 egg, beaten
1 can cream of mushroom soup
1/2 C. milk
Remove pie pastry from refrigerator and allow to come to room temperature. In
large skillet, brown thin-sliced venison in 3 T. butter and 2 T. oil. Remove and
keep warm. In skillet, saut?mushrooms and onions for several minutes. Add
garlic powder. Add peppers and hash browns and saut?until liquid is absorbed.
Unfold pie pastry and place layer of venison in middle. Spread half of the
mixture of onions, peppers, mushrooms, and hash browns on top of venison. Fold
opposite corners of pastry over and pinch seams to seal tightly. Repeat with
other pie pastry.
Place bundles in greased 15x10x1 inch baking pan. Brush egg over pastry and bake
at 450 degrees for 18-20 minutes or until golden brown. Let stand for 10 minutes
before serving.
Add 1/2 C. milk to can of mushroom soup, heat and stir until smooth. To serve,
slice bundles and pour mushroom soup mixture over bundles. This is the best
recipe I have eaten with venison in it. It sounds like a lot of work but it goes
quicker than you think. I hope you enjoy this recipe as much as my family has.
A quick note! Do not overcook venison because the longer you cook it the tougher
it gets.
Becky in Ohio
Have a nice day,
Nancy Rogers
http://www.nancyskitchen.com
