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March 15, 2013
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Shamrock Sandwiches

1 package (8 ounces) cream cheese, softened
1/4 cup mayonnaise
2 tablespoons Dijon mustard
1 package (2 ounces) thinly sliced deli corned beef, chopped
2 tablespoons grated red onion
2 teaspoons snipped fresh dill or 3/4 teaspoon dill weed
1/4 teaspoon salt
1 pound thinly sliced seedless rye bread
Fresh dill springs, optional

In a large bowl, beat the cream cheese, mayonnaise and mustard until smooth. Stir in the corned beef, onion, dill and salt. Using a 2-in. shamrock cookie cutter, cut out two shamrocks from each slice of bread.

Spread 1-2 tablespoonfuls of filling on the bottoms of half of the shamrocks; top with remaining shamrocks.

Garnish with dill if desired. Yield: about 16 sandwiches.

Note: Dill and Dijon mustard add zip to the creamy corned beef filling in these party sandwiches.

Substitute horseradish for the mustard and garlic powder for the dill for a fun variation.
Bren in North Louisiana
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Clover Crispies

3 tablespoons butter
4 cups large marshmallows (about 40)
1/4 teaspoon peppermint extract
6 cups crisp rice cereal
6 ounces white candy coating, coarsely chopped
4 drops green food coloring, optional
Green sprinkles

In a large saucepan, melt butter. Add marshmallows; cook and stir over low heat until melted. Remove from the heat; stir in extract and cereal. With buttered hands, press mixture into a greased foil-lined 13-in. x 9-in. pan. Cool completely on a wire rack.

Turn onto a cutting board; remove foil. Cut with a 3-in. shamrock cookie cutter; reshape shamrock stem if needed (save scraps for another use).

In a microwave, melt candy coating at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.

Stir in food coloring if desired. Spoon over cutouts and spread evenly. Decorate with sprinkles. Let stand until set.
15 servings.
Bren in North Louisiana
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Tortilla Crisps

1/4 cup granulated sugar
1 teaspoon ground cinnamon
Cooking spray
8 (10-inch) flour tortillas

Preheat oven to 425 degrees F. Coat 2 rimmed baking sheets with cooking spray.

In a shallow dish, combine sugar and cinnamon; mix well and set aside.

Place 2 tortillas on a cutting board and use your favorite cookie cutter shapes to cut shapes from the tortillas. Spray both sides of the tortilla pieces with cooking spray and sprinkle with the sugar and cinnamon mixture. Place on prepared baking sheets.

Bake 6 to 8 minutes, or until golden. Repeat with remaining tortillas. Allow to cool then store in an airtight container.
Bren in North Louisiana
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Bren in North Louisiana asked if anyone uses
bread machines now. I do every time I make rolls or bread. Since I have arthritis it’s easy for me to make the dough in the machine, shape it when it’s ready and bake it in the oven. It does need to be watched when you first add the ingredients to be sure you have enough flour or water. After that for the most part you can let it go. I had a more expensive machine that did a great job of incorporating all the ingredients as it worked. The one I have now is ok but not as good. After I run it for a few minutes and it mostly all comes together I use a wooden spoon to push the flour in the corners of the bread maker into the dough.
Betty in ME

Recently one of the members was looking for recipes for Chicken Apple Sausage. My granddaughter, who can only eat gluten-free foods, was visiting and I made this recipe. It was pretty and tasty so I am passing it on for those who might have the same problem. This original recipe was from the Aidell's sausage site at aidells.com. The original recipe called for 8 chicken and apple breakfast sausage links. I only had 5 fairly large dinner sausage on so I added some boiled, diced new potatoes to extend the dish a little.

Sausage and Sweet Potato Shepard's Pie

2-1/2 lbs. sweet potatoes, peeled, cut into 2 inch chunks
1 ounce butter
2 Tblsps. maple syrup
salt and pepper to tasted

1 or two onions, chopped
1 or 2 large cloves garlic, minced
8 Chicken and Apple Breakfast sausage links or 5 dinner sausages, cut into 1/4" slices
1 cup frozen peas
1 cup frozen corn kernels
3 or 4 boiled new potatoes, large diced

(Butter to dot on top - optional)

Boil the sweet potatoes in salted water. Drain well. Return to pan, add the butter and syrup and mash until smooth. season to taste with salt and pepper. Set aside off heat.

Pre-heat over to 350 degrees.

In large saute pan, heat the oil. Add onions and garlic and saute over low heat until translucent, about 5 minutes. Stir in remaining ingredients.
Transfer sausage, onion and potato mixture to a buttered deep pie dish or another casserole (I had enough for an 9" by 13" pyrex dish). Spoon sweet potato mixture gently over the sausage mixture and spread to cover. Dot with bits of butter. Bake until heated through and sweet potatoes begin to brown around the edges, about 45 minutes. Let stand 10 minutes before serving.
Jody in Texas
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Quick and Easy Hot and Sour Soup
(For anyone else who might like it.)

I love Asian Hot and Sour Soup from our local Vietnamese restaurant. I tried making my own from scratch but I didn't like it as well. Then I found Sunbird brand Hot and Sour Soup Mix in the Asian section of our local grocery store. I came up with this concoction that is nearly the equivalent and takes only a few minutes. It makes one large, deep soup bowl.

1 packet Sunbird Hot and Sour Soup mix
2 cups cold water
3 Tblsps. very thin sliced celery
3 green onions, slice all the white and 1" to 2" of the green
20 or more (approx.) leaves Baby Spinach, remove any long stems, pile them up and slice as thinly as possible.
2" by 1/2" piece of firm Tofu diced very small.
1 Tblsp. Rice Vinegar (I'm sure another type of vinegar would work but I like rice vinegar.)
!/4 tsp. Vietnamese Chili Garlic Sauce (it is very hot) or use 2 or 3 dashes of green or red Tobasco Sauce, depending upon how hot you like it.
Soy sauce - a dash or two
1 egg, beaten in a cup

Put the soup mix into the cold water and heat over a medium flame. Add the other ingredients in order, except for the egg, and bring to a simmer while stirring until the soup mix is incorporated. Continue to stir slowly in the same direction while adding the egg in a small, steady stream. Once the egg is in, remove from heat and serve.
Jody in Texas
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My best friend gave me her pressure cooker, it is not a large one, maybe large saucepan size? I am wondering what recipes there are out there in Nancy land?
Thank you
bboop California

Hi, Nancy, this is in regard to Bren in N. Louisiana. Yes, I have 4 bread machines and use them very often! I had given one to each of two sons and they didn't use them and one from a brother and mine and they eventually gave them back! I do not bake in them but mix and raise the dough and then form buns or loaves and bake them in my oven. I freeze the bread we don't eat or give as gifts. I do so appreciate your site,
Nancy, I have made so many of the recipes and have folders full of those
to try.
God bless, Gloria in Wyoming

This is for Bren in North Louisiana, who in the 3/14 newsletter asked if readers still use their bread machines, since she often sees them at garage and yard sales. Yes for me. I have had mine for over 10 years and often use it for kneading yeast breads. I prefer to bake my loaves in the oven, not the machine. I would bake bread every day, but am trying to restrict carbs. I would make and eat a loaf of whole wheat bread daily, if it were not for this fact.
Robbie IN

Thanks Artemis in NYC for your recipe of Peasant Style Chicken Primavera, which was in the 12/23/12 newsletter. I am making it again for tonight's dinner. It has become a family favorite. I have also tried using shrimp instead of the chicken and it was also delicious.
Robbie IN

For the person making the inquiry about bread machine usage by Nancy's readers: I have a one pound bread machine and a one & one-half pound bread machine. I use the one pound bread machine most often and I use Fleischman's Bread Mixes, preparing a loaf of bread when my store-brought bread is low and I don't have plans to go to the grocery store.
Virginia in VA

Sauteed Squash

2 small zucchini
2 small yellow squash
1 tbs olive oil
1 tsp minced garlic
1/4 tsp hot pepper flakes
2 tsp balsamic vinegar

Cut zucchini and yellow squash on the diagonal into thin slices. Heat oil in skillet, add squashes, garlic and hot pepper and cook stirring 5 min. or until wilted. Sprinkle vinegar on top. Remove from heat. Serve hot, warm or at room temp.
Makes 8 Servings
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Corned Beef

1 whole cured kosher-style brisket of beef (size is up to you)

3/4 to 1 cup maple syrup, as needed–for basting

5 large cloves of garlic, cleaned and slashed
5 bay leaves
8 whole allspice berries

spice mixture that comes with your corned beef OR 1 tsp mustard seed, 1 tsp whole coriander seed, 1/4 stick cinnamon, 1/4 tsp chili flakes)

6 cups beef broth or beef stock

Maple Gravy Ingredients

4 cups of the braising liquid from the corned beef

1/4 to 1/2 cup maple syrup (depending on how sweet you want your gravy/glaze)

3 Tbsp cornstarch

Champ Ingredients (Mashed Potatoes)

1-3/4 pounds golden-fleshed potatoes, peeled and cubed

1 bunch green onions (8 or so) cleaned, trimmed and sliced

2/3 of a cup milk (or as much as needed to make the mashed potatoes creamy but not too wet)

Salt and fresh cracked black pepper
1/2 stick butter

Make corned beef: Remove brisket from packaging and rinse. Trim any extra-large fat deposits. But leave some fat on to protect the meat. In a deep roasting pan, or, large enameled Dutch oven, sprinkle the garlic cloves and spices. Position the brisket on top. Add enough beef broth/stock to come about halfway up the sides of the brisket. Cover with the lid of the vessel OR cover tightly with foil and roast at 325 for 2 1/2 to 3 hours. Remove lid and insert a carving fork with long tines into the center of the meat. It should slip in easily. If not, replace the lid and roast for another 1/2 hour.

Remove lid and pour 2/3 of the braising liquid through a china cap or strainer into a saucepan. Baste the top of the brisket still in the roasting pan (fat side up is best) with a generous portion of maple syrup. Partially cover the pot and slide back into the oven for 10 minutes. Baste again with more maple syrup. Partially cover pot and slide back into the oven for another 10 minutes or until the syrup forms a bit of a crust on the meat. Remove from oven.

Pour the rest of the braising liquid that’s left in the roasting pan through the strainer into the sauce pan. Cool brisket, tightly wrap and refrigerate overnight if possible. Refrigerate strained braising liquid overnight as well.

Remove solidified fat from the top of the braising liquid and discard.

Slice the corned beef. When ready to serve, place a small amount of the braising liquid in an ovenable pan, add the corned beef slices and reheat in the oven at 300 until hot and juicy.

While corned beef is reheating, place braising liquid in a sauce pan. Heat to a rolling boil. Add 1/4 to 1/2 cup maple syrup (to taste) and adjust flavors by adding beef stock as necessary. (It should have a definite maple flavor but not overpower the beefy taste.) Mix cornstarch with 2 to 3 tbsp cold water to make a slurry. Whisk slurry into the braising liquid until thickened to the desired consistency.

Make the champ: Place cubed potatoes in pot of salted water. Heat to boiling and then lower to simmer 15 to 20 minutes until a fork inserted into one of the potatoes penetrates. Meanwhile, heat milk until warm; add sliced green onions and simmer in the milk for 3 to 5 minutes. Pour potatoes into strainer and allow to sit until all water has drained off. Mash the potatoes; add the onions, and as much of the milk as is necessary to make a nice fluffy mash. Season with butter, salt and fresh cracked pepper.

Serve slices of the corned beef with wedges of steamed cabbage, champ and a gravy boat of maple gravy to drizzle over all.
Julie C
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Hi Nancy,
I would like to send a big shout out of thanks to Sara in FL for researching a recipe that I requested. Sara, the boiled beef hash recipe was exactly what I was looking for, it is so good! Thank you so very much! Sorry it took me so long to get back with you. There are so many recipes that our mothers made that seem to fall by the wayside, seems noone makes them anymore and this recipe is one of them. I have oodles and oodles of cookbooks dating back to the mid sixties but this recipe was not in any of them. I am a happy camper!
Linda in KY

Today Bren was asking about bread machines; does anyone still use them. The answer here is YES!. But I think the reason most people give up on them is because they bake the bread all the way in the machine and the results are not very satisfying.

I use mine for kneading only. I have a round, terra-cotta baking dish that I bake the bread in after the machine has done all the hard work. What I get is a real, artisanal bread with the thick, chewy crust that I love. You really can't tell it from something that came from a good bakery. I keep the lid on for 30 minutes (that keeps the moisture inside to make the chewy crust), then take the lid off for 15 minutes. A regular loaf pan works well, also.

The nice thing is that you can incorporate good, healthy things-- whole wheat flour, bran, oats--the possibilities are endless! I use good flour (KAF or Trader Joe's; it makes a difference) .

Plus it's cheaper even than buying the squishy white stuff.
Any questions? Any takers?

I wondered if someone had a recipe for a Plain Sponge Cake, I had one and have misplaced it. I would appreciate it if someone had one.
Thank you in advance.

Good morning Nancy and all Landers,
This is for Bren in Northern Louisiana - I am on my third bread machine lol. I use mine almost every day and love it. Online I found a recipe for pizza dough that is almost like Pizza Hut's.

It is my most treasured recipe as I make homemade pizza once a week. I have a recipe for Maple Syrup Bread made in the bread machine that my grandkid's call Grandma's Yummy Bread lol. It only has 1/3 cup of maple syrup so the
syrup doesn't overwhelm the bread. My bread machine saves me so much time I couldn't function without it and plus there are only two of us now so the single loaf of bread it makes is just right for us.
Dianne in Wisconsin

Does anyone have a T & T recipe for sfenghi?
Dr Sara Pico

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Nancy Rogers
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Lubbock, Texas 79499

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