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April 29,  2013
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Recipe Index for December 2012
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Recipes for March 2013

Tomato Soup for Two
Serves 2

1 c. tomatoes
1 tbsp. butter or margarine
1 tbsp. flour
1 c. milk
Salt & pepper to taste

Mix butter or margarine; add the tomatoes and cook until thickened. Heat milk (but do not boil). Add the cooked tomatoes slowly, (while stirring) to the hot milk. Serve at once.
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Potato Squash Casserole
2 servings.

2 medium red potatoes, peeled and cubed
1 medium yellow summer squash, diced
3 tablespoons finely chopped onion
1 tablespoon butter
Dash salt and pepper
1/2 cup shredded sharp cheddar cheese
3 bacon strips, cooked and crumbled

Place the potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add squash; cover and simmer 5 minutes longer or until vegetables are tender. Drain. Place potatoes and squash in a bowl; mash.

In a small skillet, saute onion in butter. Add to potato mixture. Season with salt and pepper. Transfer to a greased 2-cup baking dish (dish will be full). Top with cheese. Bake, uncovered, at 350° for 10 minutes or until cheese is melted. Sprinkle with bacon.
Bren in North Louisiana
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Stewed Apples for Two

2 cooking (tart) apples
2 tablespoons butter
1/4 cup dark brown sugar
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon cloves
1/4-1/2 teaspoon cinnamon

Peel, core and slice the apples. Melt the butter in a pan and add the apples. Cook until barely softened. Add the sugar and spices Cook, stirring gently, until the sugar has melted.
Karen in TX
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A different way to fix carrots, and a favorite at our house, and a veggie I often prepare when having company.

Honey Glazed Carrots

1-1/2 lbs. carrots, cut into 2-1/2 by 1/4 inch strips
1/2 cup water
1/4 tsp. salt
3 tbsp. butter
2 tbsp. honey

In medium saucepan, bring water and salt to a boil. Add carrots and cook covered until tender, 8 to 12 minutes; drain. In large skillet, melt
butter, stir in honey and cook on low heat, stirring constantly, until carrots are well glazed. Season with salt and pepper, to taste.
Judy (in Alaska)
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For Judy in Montana
The filling is not cooked as the lemon juice cooks them. If you want to cook them here is a
recipe that calls for cooking.

Pineapple Cream Pie

Pastry for single-crust pie (9 inches)

Cream Layer:
1/2 cup sugar
2 tablespoons cornstarch
1/2 teaspoon salt
2 cups 2% milk
3 egg yolks, lightly beaten
2 tablespoons butter
1 teaspoon vanilla extract

Pineapple Layer:
1/3 cup sugar
2 tablespoons cornstarch
1/4 cup water
1 can (20 ounces) crushed pineapple, undrained
2 tablespoons butter

3 egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
6 tablespoons sugar

Line a 9-in. deep-dish pie plate with pastry; trim and flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly browned. Cool on a wire rack.
In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Transfer to prepared pastry.

For pineapple layer, in a small saucepan, combine sugar and cornstarch. Stir in water until smooth. Add pineapple. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter. Gently spread over cream mixture.
For meringue, in a large bowl, beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust.

Bake at 350° for 15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving. Yield: 8 servings.
Pineapple Cream Pie in Country Woman February/March 2010, p39
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I made these yesterday before our family came over, and everyone flipped over them. They are very moist and tasty. The recipe never said how many muffins they made, but I got 17.

Zucchini Apple Muffins

2 cups flour
1 cup brown sugar, packed
2 tsp. baking soda
1/2 tsp. salt - I used less
2 tsp. cinnamon
1/8 tsp. EACH nutmeg, ginger and allspice
2 cups grated unpeeled zucchini
1 medium apple, peeled, cored and grated
3 eggs
2 tsp. vanilla
1/2 cup unsweetened applesauce
1/2 cup cooking oil

In large bowl combine flour, sugar, soda, salt and spices. Stir in zucchini and apple to coat. In small bowl, beat eggs, vanilla, applesauce and oil together. Add to flour mixture and stir just till moistened, but do not overmix. Spoon into well-greased muffin tins, filling to the top. Bake at 350º for 20 minutes, or until toothpick inserted in one, comes out clean. Is easier to remove from pans, if cool slightly. Made 17 delicious muffins.
Judy (in Alaska)
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Susie in Indy,
I made a meatloaf yesterday and I cooked mine in Microwave with a little butter for a minute or little longer.
There are alot of Susies in Indiana. I'm another one.

Chicken and Wild Rice
4-6 servings

1 to 1-1/2 lbs. boneless, skinless chicken pieces
8 oz. mushrooms, sliced
1 Tbs. olive oil
1 tsp. butter
2-3 slices cooked bacon, chopped
2 C. Lundberg Family Farms Wild Blend® rice (or other Wild Rice packet)
1 10.5-oz. can cream of chicken soup
3 1/2 C. chicken broth
2 Tbs. fresh rosemary, chopped
1 tsp. dried thyme
salt to taste
pepper to taste

Heat olive oil and butter in a large skillet over medium heat. Sauté chicken and mushrooms until lightly browned; add in rice and cook 1-2 more minutes. Add to slow cooker; stir in herbs and bacon. Whisk together soup and broth and pour over chicken and rice mixture. Cover and cook on high 3-1/2 to 4 hours, or until rice is tender.
Source: http://www.recipe4living.com/
Artemis in NYC
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Hi Marilyn,
In the 4/28 newsletter, you mentioned a recipe for fish on rice from Skokie Lodge. I would be interested in reading the recipe if you would post it. I will try your New Orleans Seafood soon!
Thanks, Artemis in NYC

Lemonade Recipes
Hi Nancy,
Julie wanted lemonade recipes in the 4/20 newsletter. Here are 2 recipes I have shared with family and friends. The first is from a 2008 newsletter and is compliments of Joan San Antonio TX, I don't remember where I found the second recipe. You can use a sugar substitute in either recipes, but you may have to adjust the amount you need to get the perfect taste.
Robbie IN

Pam's Patio Kitchens Strawberry Lemonade
Makes 1-1/2 gallons

2-2/3 cups fresh lemon juice (from 15 to 18 lemons)
4-2/3 cups sugar
Water (about 18 cups), enough to make 1-1/2 gallons
1 pint strawberries, stemmed and sliced

Combine freshly squeezed lemon juice with sugar in a 1-1/2 gallon container. Stir well to dissolve sugar. Add cold water to make the 1-1/2 gallons. Add sliced strawberries and stir. Refrigerate.

To make a more manageable amount (1/2 gallon), use a scant 1 cup lemon juice, 1-1/2 cups sugar, about 6 cups water and fewer strawberries. Refrigerate to chill.
Joan San Antonio Texas

Fresh Homemade Lemonade or Limeade Recipe

2 cups of sugar or to taste
1 cup of water
1 cup fresh squeezed lemon or lime juice
water and ice to make 2 quarts

Make a syrup with the sugar and one cup water. Stir to dissolve the sugar.
Add the fresh squeezed juice. Stir. Add water and ice to make 2 quarts. Serve ice cold.

Note: If you want a sweeter lemonade, pour one-half cup from the pitcher to a cup and add sugar to the cup. Stir to dissolve the sugar before adding the sweetened mixture to the pitcher.
Robbie IN
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This could be the crispy chocolate chip cookie recipe that Artemis' friend is remembering from the 50s. I have seen recipes where you use Rice Krispies or crushed Total cereal instead of the cornflakes, but I believe the original recipe used cornflakes. These cookies are also known as Flying Saucers.
Robbie IN

1952 City School Ranger Cookies

1 cup butter, at room temperature
1 cup granulated sugar
1 cup brown sugar, packed
2 eggs, well beaten
2 cups sifted all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
2 cups rolled oats
2 cups cornflakes
1/2 cup coconut
1/2 cup chocolate chips
1/2 cup chopped walnuts

Cream butter with granulated sugar and brown sugar until light and fluffy. Beat in eggs, 1 at a time. Sift flour with baking powder, salt and baking soda.

Stir into butter mixture. Add vanilla extract, oats, cornflakes, coconut, chocolate chips and nuts and stir until blended. Drop by tablespoons onto ungreased baking sheet. Flatten to 4-inch diameter. (Use square of wax paper to keep dough from sticking to fingers or whatever you're using to flatten dough.) For small cookies, drop by rounded teaspoon. Do not flatten. Bake larger cookies at 350 degrees F for 10 to 12 minutes. Cookies should be slightly soft when removed from oven. Bake smaller cookies at 375 degrees F for 8 to 10 minutes. 22 large cookies or 6 dozen small cookies. Each small cookie: 77 calories
Robbie IN
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This is for Suzy who says her veggies aren't done enough when adding to a recipe. I hate to chomp on half cooked veggies also, so basically I chop it up in a bowl and put a plate over the top and throw it in the microwave for 4 or 5 minutes. They are steamed in their own juices and tender. The only bad thing is is that you have to let them cool off a little. Guess you can call it the lazy way of doing it but it gets it done and it's simple when you are handicapped!!
Cindy in NY

Honey Baked Apples

2-1/4 cups water
3/4 cup packed brown sugar
3 tablespoons honey
6 large tart apples
1 cup golden raisins
Vanilla ice cream, optional

In a saucepan, bring water, brown sugar and honey to a boil. Remove from
the heat.

Core apples and peel the top third of each. Place in an ungreased 9-in. baking dish. Fill apples with raisins; sprinkle any remaining raisins into pan. Pour sugar syrup over apples. Bake, uncovered, at 350° for 1 hour or until tender, basting occasionally. Serve with ice cream if desired.
Yield: 6 servings.
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Tex Mex Biscuit Sandwiches
Makes 4 servings

1 lb. thin sliced deli roast beef, chopped
1/4 cup taco sauce
1/4 cup BBQ sauce
1/4 cup sliced black olives
1/4 cup chopped green onions
1/2 cup shredded cheddar cheese
1 (10oz) can refrigerator biscuits
2 tbsp. cornmeal
1/2 cup sour cream

Heat oven to 350 degrees. In a medium bowl, combine roast beef, taco sauce, BBQ sauce, olives, onions and cheese. Set aside. Separate dough into 10 biscuits; dip both sides in cornmeal. Press each biscuit into a 5 inch circle. Place 5 circles onto an ungreased cookie sheet. Top each circle with 1/3 cup beef mixture. Brush edges lightly with water. Place remaining circles of dough on top. Press edges with a fork to seal. Using the back of a tablespoon, make and indentation in the center of each, sprinkle with cornmeal. Bake at 350 for 15-20 minute. Fill the indentation with sour cream before serving.
Bren in North Louisiana
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Creamy Crockpot chicken

3 large frozen skinless boneless chicken breasts, or thighs (remove excess fat)
2 can Condensed Cream of Chicken Soup
1 small can of Chicken Broth (the whole can of Swanson makes it a little soupy)
1 pkg Dry Ranch Dressing Mix
4 oz Cream Cheese
Wide Egg Noodles

Mix all ingredients into crockpot, except the egg noodles, Cook on low 6 to 8 hrs, or until the chicken is fallingoff the bone tender. Serve over the cooked egg noodles, (or Spaghetti Squash)
Bill, Alb
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Gadget Corner

1.5 Qt Mini Slow Cookerstrong> Compact 6" Electric Skillet  Single Microwave Egg Boiler
Inflatable Serving Bar Garden Scooter TrTrellis Netting

This is a tip I have used for a number of years. Thought I would share it with you.

Drain Cleaner And Declogger

1/4 c Baking soda
1/2 c Vinegar

For those of you who hate poison type drain cleaners, use white vinegar and baking soda; will clean and unclog a drain. Also drops of white vinegar in your pet's water will keep away fleas and ticks! Pour baking soda into drain. Follow with vinegar.
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Bean with Veggies Soup
Makes 8 one cup servings.

1 (28 oz.) can whole tomatoes, undrained & cut into pieces
1 (16 oz.) can pork & beans
1 (10 oz.) pkg. frozen whole kernel corn
1 c. water
1 c. sliced celery
1/2 c. chopped green pepper
1 tsp. oregano
Salt & pepper

In 3 quart saucepan combine all ingredients. Simmer 25 minutes or until vegetables are desired tenderness. Salt and pepper to taste.
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P.O. Box 98424
Lubbock, Texas 79499

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