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April 6,  2013
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Recipes for March 2013


Nancy I hope you are feeling good today and that Spring is about to spring for you and the little ones.

This if for Anita in Camarillo: Be careful cleaning and stoneware. It gets discolored and stained looking as it is used and if you scrub too much, it will take the non-stick properties away and that is what is great about it. It is a little like an iron skillet, the more you use it the uglier it gets and the better it cooks.
Jean in NC

I've got a pot of these on the stove as I 'speak'.

Baked Lima Beans

1 pound dried lima beans
4 slices of lean bacon - cut into 1" pieces
3/4 cup light molasses syrup
1 cup dark brown sugar (I use Splenda brown sugar which is VERY sweet, so I usually revise the amount downward)
1 cup ketchup
2 T. prepared yellow mustard or honey mustard
1 tsp. salt

Soak the dried beans overnight, then cook according to the package directions. Do not overcook! The beans should be barely soft.

Drain; then pour the beans into a Dutch oven, bean pot, or large covered casserole.
Mix all the other ingredients together, except the bacon. Stir the mixture into the beans. Lay the bacon pieces on top of the beans.

Cover and bake in a preheated oven at 350º for 45 minutes. Uncover and bake for 40 more minutes. Stir the bacon into the beans before serving.
(Source Unknown)
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Hi Nancy, Re: N/L not reaching all 'Landers, I have received my letter every day you have sent it. Is the problem wide-spread or only in certain areas? Perhaps some of the other members could respond to this and help narrow the problem down. I always look forward to my newsletter, and save "the best" for last.
Margaret, Tulsa


Pineapple Curd

2 large eggs
1 6 ounces pineapple juice - 3/4 cup
1/4 cup sugar
5 teaspoons cornstarch

Whisk eggs, pineapple juice, sugar and cornstarch in a small saucepan. Cook over medium-low heat, whisking constantly, until thick and beginning to bubble, 3 to 5 minutes. Can be drizzled over cake, muffins, quick breads, scones, waffles, french toast and pancakes
Robbie IN
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You can use the packaged coleslaw mix from the produce section of your grocery, if you don't want to shred your own cabbage. I am sure this can easily be done in a crock pot or slow cooker, if you don't want to use your oven.
Robbie IN

Kielbasa with Cabbage

1/4 cup light brown sugar, packed
1 tablespoon orange zest
1 clove garlic, crushed
1 1/2 teaspoons salt- I omit this
1/2 teaspoon nutmeg
1/4 teaspoon ground black pepper
1/4 teaspoon allspice
1 head of cabbage, shredded, about 10 to 12 cups shredded
3 cups sliced onion
3 tart apples, peeled, cored, and sliced
1 large red bell pepper, cut in thin strips
1/2 cup orange juice
1/4 cup red wine vinegar
2 pounds kielbasa

In a small bowl combine brown sugar, orange zest, garlic, salt, nutmeg, pepper, and allspice. In an oven safe Dutch oven or large covered casserole, layer half of the cabbage, half of the onions and half of the apples.

Sprinkle with half of the brown sugar mixture and top with half of the pepper strips. Repeat layers. Pour orange juice and vinegar over mixture in casserole. Bake at 350°, covered, for 1 hour. Make shallow slits in kielbasa at 1-inch intervals. Place in Dutch oven, pressing kielbasa down into the cabbage mixture. Cover kielbasa and red cabbage and bake for 30 minutes longer.
Serves 6 to 8.
Robbie IN
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This is for Judy in Alaska.

Marzipan Cake

1(7oz.) almond paste
1/4 cup soft butter
1/2 cup sugar
1 cup ground almonds
2 eggs
1/4 teaspoon almond extract
1 cup flour
1/2 teaspoon salt
1 teaspoon baking powder
2 Tablespoons water
1/4 cup apicot preserves

Preheat oven to 350* Butter and flour a 9" pan.Cream almond paste with butter and sugar.Mix in the ground almonds and add beated eggs and almond extract.Combine flour,salt and baking powder and stir in to mixture using few strokes as possible.Pour batter into pan and bake 20 to 25 minutes.Heat preserves and water and brush over warm cake. I don't use the preserves but brush with warm honey.
Dee in Canada
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Anita in Camarillo asked about the Pampered Chef
muffin pan. I'm sure she will get a million answers, but I used to sell PC, so here's my answer: I'd rather have a discolored piece of stonewear than a brand new one. These are like cast iron in that, once they are well used and well seasoned they cook better than anything else. I went on a tour of PC headquarters once and the founder's original cookware was there. Her old stonewear was black with years of use and had a beautiful patina. Please don't ever use soap on this piece (or any other) of stonewear. Just hot water and a gentle scraping with a plastic disk of some sort is all it needs. You can, if it makes you feel better, spray it with non-stick spray before using each time, but you'll find that step is unnecessary if the pan is as "seasoned" as you described. Good luck with your "new" muffin pan; eventually, you'll want the whole line of stonewear.
Doris in Oklahoma City

This is for Cathy who has a sensitivity to wheat. There's a newsletter you can subscribe to that has lots of recipes:

Gluten Free Digest from FaveGlutenFreeRecipes <mail@faveglutenfreerecipes.com> My daughter has a problem with gluten also - please be aware that even though you think that you're not getting wheat, many foods, and lots of over the counter medications actually have wheat in them also. You have to look for the words: Gluten free. Also, it may be trial and error for a while because you may still have products that are labelled gluten free, but, you may still be sensitive to them. It's not impossible to live gluten free, you'll just need to be really aware of what you eat. Good Luck
Nancy Z-R from S FL

I read you were having problems with some people not getting the newsletter. I received this latest one, but am wondering if my problem is somehow also connected to this problem. I have written in several times with a question and have never seen it in the newsletter. I asked about Buttery Wesson oil, to see if they still make it. I used to make some really good melt-in-your-mouth cookies with it. I also asked if the Irish Soda Muffin recipe was correct. It seemed to me that the ingredient list and the directions didn't match up. I hope this makes it through this time.
Sandy in Iowa

Slow Cooker Chicken Casseroles

2 cans cream mushroom soup
16 oz sour cream
3 cloves minced garlic
2 cups shredded cheddar or cheddar-jack cheese
1 large can sliced mushrooms
1 cup whole milk
1 yellow onion diced
3 cups cooked rice
1 (16 oz bag) frozen mixed veggies your choice
3 cups diced raw boneless, skinless chicken
salt and pepper to taste

Combine in slow cooker/ crock pot. Cook on low 6-8 hours or on high 3-4 hours.
Judy in Montana
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This is a question of sorts for Delores in nela regarding the recipe for Hawaiian Bread in the March 21st newsletter. I made this recipe in roll form yesterday and it was a very good light roll, but it wasn’t as sweet as the Hawaiian Bread you buy at the store. Was it supposed to be a really sweet bread? Like I said, it was very good and we both liked it and will make it again, we were just wondering if it should be sweeter. Thanks.
Rodney E. in Chatsworth

Green Bean Casserole-Ranch Style

1-1/2 T butter
3 T all-purpose flour
1 1/2 C Milk
3-4 t dry ranch-style salad dressing mix
1/4-1/2 t white pepper
1 C chopped onion
2 cloves garlic, minced
1 1/2 c sliced fresh mushrooms
1 1/4 pounds fresh green beans, cooked until crisp tender
1 cup fresh bread crumbs, toasted

Melt butter in small saucepan over low heat. Stir in flour; cook 1-2 mins, stirring constantly. Using wire whisk, stir in milk; bring to a boil. Cook, whisking constantly, until thickened. Stir in dressing mix and white pepper, set aside.

Preheat oven to 350. Spray medium skillet with nonstick cooking spray; heat over medium-high heat. Add onion and garlic; cook and stir 2-3 mins or until tender. Remove half of onion mixture; set aside.

Add mushrooms to onion mixture remaining in skillet and cook about 5 mins or until mushrooms are tender. Combine mushroom mixture, green beans and white sauce in 1-1/2 quart casserole. Combine bread crumbs with reserved onion mixture; sprinkle over casserole. Bake, uncovered, until heated through, about 20-30 mins.
Bren in North Louisiana
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Nancy, how do you and the reader store your recipes? I have lots of recipes from magazines and newspapers that I want to store on the computer or in a note books. Need some ideas here.
Bren in North Louisiana

Moist Pound Cake

1 (18.25-ounce) box Duncan Hines all butter cake mix
4 large eggs
3/4 cup vegetable oil
1/2 cup granulated sugar
8 ounces (1 cup) sour cream
1 teaspoon vanilla extract

All ingredients should be at room temperature.
Heat oven to 350 degrees F

Combine cake mix, oil, sour cream and sugar. Add eggs one at a time until thoroughly mixed. Stir in vanilla extract.

Spray (or grease) Bundt pan and sugar coat the inside of pan (this creates the crisp crust found on the old fashioned pound cakes). Pour batter into prepared pan and bake for approximately 45 minutes or until cake test is done.
Bren in North Louisiana
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Crock Pot Country Style Ribs with Saurkraut

4 lb country-style pork ribs
2 lb fresh sauerdraut, rinsed
1 cup barbeque sauce
1/3 cup water

Add all ingredients to crockpot and cook on low 8-10 hours.
Linda NM
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Crock Pot Smothered Steak

1-1/2 lb. steak, cut up
1/3 c. flour
1 tsp. salt
1/4 tsp. pepper
1 lg. onion, sliced
1 green pepper, sliced
1 lb. can tomatoes
1 can (4 oz.) mushrooms, drained
2 tbsp. molasses
3 tbsp. soy sauce

Put steak, flour, salt, and pepper in Crockpot. Stir well to coat steak. Add remaining ingredients. Cover and cook on high 1 hour, then turn to low for 8 hours (high: 5 hours). Serve with rice.
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Swiss Steak

1 pound ground round steak
4 to 6 mushrooms, diced
1/2 cup flour
1 small onion, diced
salt and pepper to taste
1-1/2 cups beef broth
3 tablespoons butter
1 cup sour cream
1 carrot, peeled and diced
1/2 cup steak sauce
1 stalk celery, diced

Combine the flour, salt and pepper. Dredge the steak in the flour mixture and rub well. Save the rest of the flour for later. In a heavy pan, brown the steak on both sides in butter. Remove from the pan. Add minced vegetables and sauté 5 minutes. Add any remaining flour from the dredging to the pan. Add the beef broth and turn heat to low. Simmer for 45 minutes or until the meat is tender. Remove from heat and stir in the sour cream and Steak Sense. Warm the mixture, but do not boil. Serve over hot noodles or with parsley potatoes.
Makes 4 servings.
Linda NM
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Cube Steak Stroganoff

1 medium white onion, chopped
4 tablespoons butter
1/4 pound sliced mushrooms
1-1/2 pounds cube steak, cut in 1 inch strips
1 cup beef broth
2 tablespoons lemon juice
1 cup sour cream

Saute the onion in 1 tablespoon butter until golden. Remove from pan, add another tablespoon butter and cook the mushrooms, about 5 minutes. Remove from pan. Flour the steak strips lightly and brown them in the remaining 2 tablespoons butter. Return onions and mushrooms back into pan; add beef broth and lemon juice. Simmer for 15 minutes, add the sour cream and heat gently. Makes about 4 servings.
Linda NM
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