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February 5, 2013
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This is one of our favorite fruit salads, that can also be used as a dessert, and is one I like to make especially for Valentine's Day.

Raspberry Delight Salad

1 pkg. (3 oz.) raspberry Jello
1 cup boiling water
1 cup vanilla ice cream
1 can (8 oz.) crushed pineapple, drained
1 medium banana, sliced
1/2 cup chopped pecans
3 tbsp. fresh orange juice

Dissolve Jello in boiling water. Mix in the ice cream and orange juice until blended. Chill until partially set. Add fruits and nuts. Pour into a 1 quart mold; chill until set. Unmold onto pretty serving dish. Serves 6.

NOTE: I also like to add 1 (10 oz.) pkg. frozen raspberries, thawed and drained well. Can also line the serving dish with lettuce leaves before unmolding.
Judy (in Alaska)
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In the newsletter 2/4 there were several more Rice Pudding recipes which brought this to mind.

I worked with a lady who made hers by putting cooked rice and raisins into Vanilla yogurt then adding cinnamon, & a little sugar to taste. It was pretty tasty and easy. I know it isn't what you are looking for but someone might like to try it in a pinch.
Anita in Camarillo

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Red Velvet Cupcakes
Serving Size : 24

2 1/2 cups Flour
2 cups Sugar
1/2 cup Cocoa Powder
1 teaspoon Baking Powder
1/4 teaspoon Salt
1 teaspoon Baking Soda
1 cup Butter -- room temperature
5 large Eggs
1 cup Buttermilk -- (or substitute)
1 teaspoon Vanilla Extract
1 teaspoon Red Food Coloring

Combine flour, cocoa, baking powder, baking soda and salt in a mixing bowl. Sift dry ingredients three times. Cream together butter and sugar until light and fluffy. Add eggs one at a time, making sure to beat well after each egg. Add 1/4 of dry ingredients to creamed mixture then approximately 1/4 of buttermilk alternating until mixed well. Mix in vanilla and food coloring. Fill lined cupcake pans 1/2 full of red velvet batter. Bake in a preheated 350 degree oven for approximately 20 minutes or until a wooden pick comes out clean when inserted in the center of one. Cool cupcakes in pans for 5 to 10 minutes then remove from pans. Cool completely on wire racks before frosting.

Buttermilk Substitute: If you don't happen to have buttermilk on hand you can try this simple substitution. Place one tablespoon of lemon juice or white vinegar in an empty one cup measuring cup. Fill with milk to 1 cup. Let stand for 5 minutes.

Buttercream Frosting

5 ounces Butter -- softened
1 cup Powdered Sugar
1 teaspoon Vanilla Extract
2 teaspoons Hot Water

In a mixing bowl, beat together the butter and sugar with an electric beater. Once well combined, add the vanilla and water. Beat until smooth and creamy. (frosts 12 cupcakes)
Bren in North Louisiana
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Lasagna Roll Ups

2 Lasagna noodles
1 1/2 cups Spaghetti Sauce
3/8 cup Mozzarella Cheese -- shredded
1 tablespoon Parmesan Cheese -- freshly grated

Cook lasagna noodles according to package directions. Drain, and rinse with cool water, set aside. In bottom of small greased baking dish, spread about 1/4 of sauce. Spread about 1/4 sauce on each lasagna noodle. Carefully roll each one up and place, seam side down, in baking dish. Top with remaining sauce. Cover and bake in 350 degree F oven for 30 minutes or until hot and bubbly. Uncover and sprinkle with mozzarella and parmesan. Return to oven for 5 - 6 minutes or until cheese melts and top is lightly browned.
Bren in North Louisiana
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Cheese Heart

(Make one day ahead so firm enough to unmold)
2 bricks ( 8 oz each) cream cheese at room temp
4 oz. soft goat cheese, at room temp
1/2 c. loosely packed cilantro, finely chopped
One 2 in. long jalapeno pepper, seeded & minced
1 t. minced garlic
3/4 t. each ground cumin, curry powder & paprika

Garnish springs of fresh thyme or curly parsley
Accompaniments: crackers & vegetables ( baby carrots, bell-pepper strips, & broccoli & cauliflower florets)

Line 3 c. heart shaped cake pan w/ plastic wrap, letting plastic extend 4 in. beyond sides. Mix all ingredients except garnish in large bowl until well blended. Pack into lined pan. Cover w/ plastic wrap. Refrigerate at least 24 hours, or until firm enough to unmold.To unmold: Uncover heart. Hold plastic wrap to lift cheese & invert onto serving plate. Remove plastic & smooth surface w/spatula. Up to 3 hours before serving: Tuck herb sprigs around top of cheese. Serve w/ accompaniments.
Athena in DE
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Here are two more wrap recipes for Debbie. You can use your favorite chicken or tuna salad in a wrap. You can add cheese to the tuna for a tuna melt wrap. You can also use your favorite sloppy joe recipe; adding cheese if desired.
Robbie IN

Thai Chicken Wraps

3 chicken breasts
1 tablespoon soy sauce
1 tablespoon vegetable oil
4 twelve inch tortillas

1/2 seedless cucumber, peeled, halved lengthwise and thinly sliced on an angle
2 cups fresh bean sprouts
1 cup shredded or thinly chopped carrots
3 scallions, sliced on an angle
12 leaves basil
1 tablespoon sesame seeds
2 teaspoon sugar
2 tablespoon rice wine vinegar
a dash of salt, to taste

Peanut Sauce:
1/4 cup chunky peanut butter
2 tbsp soy sauce
1 tbsp rice wine vinegar
1/4 tsp cayenne pepper
2 tbsp vegetable oil

Cook chicken breasts in a pan with soy sauce and vegetable oil. Combine all salad ingredients together and season with salt.

Whisk sauce ingredients together, pouring in a stream of vegetable oil.

Heat tortillas (on medium saucepan or in microwave).

Pile sliced chicken and salad into wraps and drizzle liberally with peanut sauce before rolling. Slice in half on an angle and serve.
Robbie IN
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Joy wanted suggestions for cookies that she can prepare for her son's upcoming wedding. Three options would be wedding cookies, thumbprint cookies and cake balls. With the thumbprint cookies, you could use different flavors of jam to fill the thumbprint or different flavors of icing, such as lemon, chocolate or cream cheese. You can also roll the thumbprint cookies in coconut before you make the indentation. With the cake balls, you can use various flavor combinations of cake mix and frosting for a wide variety of flavors. Sugar cookies would also be an option. You could cut them out in shapes related to a wedding. They could be baked ahead of time and then iced a day or two before the wedding. You could coordinate the colors of the icing with the wedding colors. The cookies could also be decorated with the names of the bride and groom. Since you may already have recipes for each of these cookies, I will not include the recipes I use, but let us know if you need them. I know many of the readers have great recipes for these cookies, some of which have appeared in past newsletters. Good Luck with the wedding and your husband's recovery. Don't hesitate to ask family and friends to help with making the cookies. If you lived close, I would volunteer to help, as would other readers.
Robbie IN

Marsha had questions about the Ramen Noodle Chicken Salad recipe that I submitted (2/3 newsletter). I don't include the flavor packet when I make this, but some recipes have you use it. It can truly be done either way. There are also two ways to add the noodles to the other ingredients. I regret my instructions were not at all clear. One way is to cook the noodles according to the package directions and drain thoroughly. The other, which I believes the most common way is to crumble the dry noodles and stir in to the mixture just before serving, which gives the salad a crunchy texture. Also, you can substitute almonds for the peanuts and shelled sunflower seeds for the sesame seeds.
Robbie IN

Hi Landers, I just made this tonight. It was sent to me via cooking.com and is a Rachel Ray recipe. Yummy! I did make some changes of my own. We have labeled this as a keeper. Hearty and filling. Very rich in flavor and produces a dark broth ( almost stew like) that has great depth. Served it with corn muffins. The sweetness balanced the hearty broth. Also would be great with homemade croutons!

Midwinter Minestrone

1/4 lb, or 4 oz of Pancetta, cut into 1/4 inch dice (optional) I did use it. $3. at from the deli.
2 carrots, peeled and chopped into 1/4 inch. (I used baby carrots in the bag that I cut into 3rds.)
3 celery stalks, chopped into 1/4 inch dice.
2 bay leaves, fresh or dried
3 to 4 garlic cloves, finely chopped or grated
1 lrg or 2 medium red onions chopped
salt and pepper
1 oz dried porcini or mixed wild mushrooms, chopped (I used 4oz of fresh baby bellas presliced, and boke up into pieces by hand)
1/2 cup of soft sundried tomatoes, thinly sliced ( I used 2/3 cup dry pack sun-dried and cut with scissors)
1 and 1/2 qrt of chicken or veg. stock
1 small bunch of purple or green kale washed and dried. ( I used about 4 cups of precut and pre washed and chopped kale from the bag, some stems were included)
1 cup ditalini
1 15oz can of chickpeas, rinsed
shredded romano cheese

In a soup pot, add EVOO and pancetta if using and cook over med-high heat until crispy but not burnt. 3-4 min. Add carrots, onion, celery, garlic, bay leaves, and season with salt and pepper and cook until tender. 7-8 min. (If you are going to simmer the soup for a while just saute for flavor. this is what I did for the simmer)

Add the mushrooms and sun dried tomatoes, and stock.

Hold the kale by the stems and curl up your opposite hand around the greens at the base of the stem. With a quick jerking motion strip the greens off and away from the stems and chop the greens. ( I used the prewashed and cut bag)

Add the kale, pasta and chickpeas to the soup, and cook until pasta is al dente. Season with salt and pepper if needed.

Serve and top with shredded cheese.

**additional foot note. I was simmering, so I added the tomatoes, chickpeas, mushrooms and stock to the pot after I sauteed the carrots, celery..etc. I added the kale about 10 min before the carrots were done. I also did not cook my pasta in the soup. I cooked it separate. My husband does not like how the pasta gets mushing in the soup.

Please try this, you wont be disappointed! Very healthy but taste like a complete meal without disappointmet.
Terry, NY
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I hope Phyllis KY will get some good recipes for using salmon. My dad was a commercial fisherman, so salmon was a big part of my diet when I was growing up, and enjoy it so much after all these years, but now we have to buy it, and is very expensive, even though the fishermen are catching them in the local waters. We still have it fairly often, but will only buy the Wild Alaska King Salmon when it's fresh, but I realize
I'm spoiled, because when dad would bring it in for mom to cook, it would practically still be wiggling when she put it in the pan! I have
many different ways for preparing salmon, but here are some of our very favorite recipes. These are good using other kinds of fish as well.

Mom's Oven Fried Fish

2 lbs. salmon fillets
1 cup fine cracker crumbs
3/4 tsp. salt (optional)
1/4 tsp. lemon pepper or seasoned pepper 1/3 cup milk
1/2 cup mayonnaise
1/8 tsp. garlic powder
4 tbsp. melted butter

Add salt (I don't use any) lemon pepper and garlic powder to milk and mayonnaise in a pie pan, and mix until smooth. Put cracker crumbs in a
second pan. Coat fish with milk mixture and roll in cracker crumbs.

Place in a single layer in a baking pan; pour melted butter over top. Bake 20 to 25 min. at 400º until it flakes with a fork. Cooking time
will depend on the thickness of the salmon but don't want to over cook it. Good served with tartar sauce on the side.

NOTE: Sometimes I add some minced dried onion to the milk-mayonnaise mixture.
Judy (in Alaska)
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Festive Fish Fillets

2 lbs. salmon fillets
1/2 cup French salad dressing
2 tbsp. cooking oil
1-1/2 cup crushed cheese flavored crackers (I also have used the
original Ritz crackers).

Dip fillets in French dressing to coat well and then roll in cracker crumbs. Place on a greased cookie sheet. Drizzle with oil and sprinkle
with paprika. Bake at 450º for about 15 minutes, or until fish flakes
Serves 6
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Cheeseburger Macaroni
Serves 4

8 ounces uncooked small elbow macaroni
1 pound ground beef
1 onion, chopped
2 (14-1/2-ounce) cans Italian stewed tomatoes, undrained
1/4 cup ketchup
1/2 teaspoon ground red pepper
1/2 teaspoon salt
1 cup (4 ounces) shredded Cheddar cheese

Cook elbow macaroni according to package directions; drain.

Cook ground beef and onion in a Dutch oven coated with cooking spray over medium-high heat until ground beef crumbles and is no longer pink. Drain well; pat with paper towels.

Stir stewed tomatoes and next 3 ingredients into skillet; cook until thoroughly heated. Stir in cooked macaroni. Sprinkle with shredded Cheddar cheese, and serve immediately.
Judy (in Alaska)
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Fish Fillet In Sauce

2 lbs. salmon fillets
2 tbsp. butter
2 tbsp. flour
2/3 cup canned sliced mushrooms
1/3 cup mushroom liquid
1/4 cup light cream
3 slices Cheddar cheese
1/4 cup chopped green onions
1/2 cup white wine
1 tbsp. lemon juice
Salt & pepper, to taste
1 tomato, sliced thin

Melt butter in sauce pan. Blend in flour and green onions and mushrooms (drained and reserving 1/3 cup liquid). Add mushroom liquid and wine. Stir constantly until mixture thickens; add lemon juice, cream and salt and pepper to taste. Place fish in a buttered 9x13 inch baking pan. Pour sauce over fish. Top with cheese cut into triangles and top with tomato slices. Bake at 375º for 25 to 30 minutes.
Judy (in Alaska)
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Nancy Rogers
P.O. Box 98424
Lubbock, Texas 79499

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