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May 18, 2013
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Recipe Index for December 2012
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Recipes for May 2013

Handcrafted Wood Carvings, Clocks and Cribbage Boards

Recipes for May 12    
Recipes for May 13 
Recipes for May 14    
Recipes for May 16

Microwave Harvard Beets

1 (16 ounce) can diced or sliced beets
1/4 cup sugar
1 tablespoon cornstarch
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup vinegar

Drain beets; reserve liquid. Pour beet liquid into a one-cup glass measure and add enough water to make 1 cup of liquid. Combine sugar, cornstarch, salt, pepper and vinegar in a microproof casserole or bowl. Stir in beet liquid. Cook, uncovered, on High for 2-1/2 to 3 minutes until mixture thickens and is clear, stirring occasionally. Add beets and stir lightly.

Cover and cook on High for about 3 minutes or until beets are hot. Cooking time based on 800
watt microwave.
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Balsamic Pickled Beets

8 medium size beets, trimmed
1 tablespoon balsamic vinegar
2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Wrap each beet individually in aluminum foil. Roast beets in 425F oven for 1 hour or until fork  tender. Remove from oven; let stand until cool enough to handle OR cook beets in boiling water  until tender. Using paring knife, slip skins off cooked beets. Cut each into quarters or eights, depending on size. Toss with vinegar, oil, salt and pepper. Serve slightly warm or at room temperature.
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Green Beans

1/4 lb. sliced bacon
3 (14-1/2 oz.) cans whole green beans, with liquid
1/4 yellow onion
1 t granulated sugar
1/2 t salt
1/2 t freshly-ground black pepper

In a 2-quart saucepan over medium heat, cook bacon until lightly brown but not crisp. When bacon has browned, add green beans. Add salt, sugar and pepper and mix well. Place onion on top of green beans. Cover saucepan with a lid and bring to a light boil. Turn heat down to low and simmer beans for 45 minutes.
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Brown Sugar Glazed Carrots

3/4 pound medium carrots, peeled (I use baby carrots)
1 tablespoon margarine or butter
1 tablespoon brown sugar
Dash of salt

Cut the carrots in half, both crosswise and lengthwise. In a medium saucepan cook carrots, covered, in a small amount of boiling water 8-10 minutes, or until crisp-tender. Drain; remove from pan. In the same saucepan combine margarine or  butter, brown sugar, and salt. Stir over medium heat till combined. Add carrots. Cook, uncovered, about 2 minutes or till glazed, stirring frequently. Season to taste with pepper.
Makes 4 servings.
Karen in TX
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Crockpot Bavarian Cabbage

1 large head of red cabbage, washed and coarsely sliced
2 medium onions coarsely chopped
6 tart apples, cored and quartered
2 tsp salt
2 cups hot water
3 Tbs sugar
2/3 cup cider vinegar
6 Tbs butter or bacon grease

Place all ingredients in the crock pot in order listed. Cover and cook on low 7-8 hours. Stir well  before serving. Makes 4 Servings
Linda NM
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Spinach Strawberry Salad
4 to 6 servings

1/2 cup white sugar
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1-1/2 teaspoons minced onion
1/4 teaspoon Worcestershire sauce
1/4 teaspoon paprika
1/2 cup vegetable oil
1/4 cup cider vinegar
1 bag (10 ounces) fresh spinach
1 pint strawberries, sliced thin

In a blender, combine the sugar, sesame seeds, poppy seeds, onion, Worcestershire sauce, paprika, oil, and vinegar. Blend well. If the dressing seems thick, add a few drops of water. Remove the stems from the spinach and tear the leaves into bite-size pieces. Arrange them on individual salad plates or in a salad bowl. Arrange the strawberries on top. Drizzle the dressing over the strawberries and serve.
Linda NM
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Wilted Spinach Salad
Serves 2

2 tablespoons bacon fat
2 tablespoons all purpose flour
1 small onion, minced
1 cup water
1/2 teaspoon powdered mustard
2 tablespoons vinegar
3/4 pound fresh spinach, cleaned, drained and chopped
salt and pepper to taste
crumbled bacon, optional

Melt bacon fat. Stir in flour and onion. Gradually stir in water, mustard, and vinegar. Cook over low heat, stirring constantly, until smooth and thickened. Pour over spinach. Mix well, and season to taste. Sprinkle with crumbled bacon, if desired. Serves 2.
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Creamed Peas with Pearl Onions

2 cups shelled peas or frozen peas, thawed
1 cup whole pearl onions
1 tablespoon butter or margarine
1 tablespoon all purpose flour
1/2 teaspoon salt
1 dash pepper
1 cup milk

In a covered saucepan cook fresh peas and onion in boiling salted water until tender, about 10 minutes. If using frozen peas, add onions only the last 5 minutes. Drain peas and onions well. Meanwhile, melt butter in saucepan over low heat. Blend in flour, salt and pepper. Add milk all  at once; cook and stir until thickened and bubbly. Pour over hot vegetables; stir and coat vegetables. Serve hot.
Linda NMbr> Click Here to Print this Recipe

Pea Salad
Makes 6

1 16 ounce package frozen green peas
1 8 ounce can sliced water chestnuts, drained and cut into strips
6 Roma tomatoes, chopped
1/2 onion, minced
2 medium sweet pickles, finely chopped
3/4 cup mayonnaise
1/8 cup lemon juice

IIn a colander, rinse frozen peas in cold water until thawed. Drain and transfer to a large salad bowl. Add water chestnuts, tomatoes, onion and sweet pickles; mix well. In a small bowl, mix together mayonnaise and lemon juice. Do not make the mixture too soupy. Pour over vegetables, and gently stir to coat.
Linda NMbr> Click Here to Print this Recipe


Cucumber Sandwiches

1 cucumber, peeled and sliced
1 small package of cream cheese
bread slices

SSpread the cream cheese on the bread. Put the cucumbers all over. Top with pieces of fresh dill.
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Eggplant Parmigiana

1 eggplant, about 1-1/2 pounds, peeled and sliced 1/2 inch thick
1 egg white, lightly beaten with 2 tablespoons water
1/2 cup seasoned Italian bread crumbs
1 cup spaghetti sauce
3/4 cup shredded mozzarella cheese
3 tablespoons grated Parmesan cheese

PPreheat oven to 375F. Spray a cookie sheet with nonstick spray. Coat eggplant slices with egg white, then bread crumbs. Arrange on baking sheets bake 30 minutes, turn slices over bake until browned on both sides ten minutes longer. Remove from oven. Spread 1/4 cup sauce over bottom of a 8 x 8 baking dish, arrange half the eggplant in a single layer over sauce. top with half of the remaining sauce, then half of the cheeses. Repeat layers. Bake covered until heated through and cheese is melted 30 to 40 minutes.
Suebr> Click Here to Print this Recipe

Green Beans with Tomatoes

1 tablespoon olive oil
1 1/2 pounds green beans, trimmed and cut into 2 inch pieces, thawed if frozen
1 clove garlic, minced
3/4 pound tomatoes, seeded and chopped
3 tablespoons parsley, chopped
3 tablespoons red wine vinegar
1 teaspoon oregano, chopped

HHeat oil in a heavy nonstick skillet over medium high heat. Sauté green beans 5 minutes, stirring constantly. Reduce heat to medium. Stir in garlic and sauté 1 minute. Add remaining ingredients and salt and pepper to taste and simmer 5 to 7 minutes or until green beans are tender and sauce is thickened.
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Green Beans with Sesame Dressing

9 ounces green beans

Sesame Dressing:
1 ounce white sesame seeds
1 tablespoon soy sauce
1 tablespoon sake
1 teaspoon sugar

CClean green beans and cut into 1 inch lengths. Simmer in boiling water or steam until cooked to taste. Drain and cool. Toast the sesame seeds in a hot dry frying pan until they start to pop. You want the color to darken only very slightly. When they're ready, you should be able to smell them. Whizz the toasted sesame seeds to a rough paste in a blender, there should still be some texture to it. Stir in the soy sauce, sake and sugar. When the beans are cool, arrange them attractively on a large dish and drizzle the dressing on top.
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For the woman from FL, who recently inquired about what to do with her spices that were clumping together because of the moisture in the air, place a small amount of uncooked rice in each jar. the grains of rice will absorb the moisture. Many restaurants do this.
Robbie IN

Irene in Fl, when any of my spices clog, I stick an ice pick through the holes in the shaker top & kind of swirl it around inside the jar, then move to another hole & do it again; you can extend the life of these spices at least 4 times this way.
Marilyn in FL

 Re: I hope someone can help me. I would love to have a TNT chili like they serve in diners. I know the ground beef is not browned before putting in the liquid and it doesn't have beans in it. Thank all you Landers out there.

Just wanted to send thank you’s to ramona and robbie for the diner chili help and recipes. can’t
wait to try them.

In the May 16th Newsletter bill,Alb. asked for a recipe of mushroom sauce for steak or hamburger. I searched the Internet for such a sauce and found tons of recipes. Tell him to see which on he likes the best. I hope you and the kitties are well. I have been off the Newsletter for a year due to illness, but I am back now and looking forward participating again.
Agnes, Canada

To Judy in Montana regarding the Peach Honey recipe: do you peel the peaches?
Thanks, Elaine in Fresno

 Good morning Nancy and associates, this is for Maggie B in AZ on the smoker recipes I have been smoking a few years now and my favorite recipe place is; grillinfools.com, they have all the details of anything when it comes to smoking, even the best wood to use, rubs and sauces.

I use their pork and beef rub and their chicken brine all the time even when I bake in the oven. You can also search the web for even more. Just want to thank you Nancy for all you and your associates do for us a a special thanks to Ditto and Little One for their antics and their letting you tell us about them.
Thanks Bill Dotson in Aberdeen Ohio

Chocolate Coconut Pecan Pound Cake

8 oz. sugar-free chocolate cake mix
2/3 cup water
1 egg white
1/4 cup unsweetened grated coconut
2 tsp chopped pecans

Empty cake mix into a bowl. Add water and egg white. Beat for 4 to 5 minutes or until creamy. Fold in coconut and pecans. Transfer to 8 in. (20 cm) greased cake pan. Bake at 350°F (175°C)  for 20 to 25 minutes. Allow cake to cool; then remove from pan.
Submitted by Betty in MS
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Craig Claiborne's Pasta con Asparagi (Serves 8)  
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Submitted by Betty in MS

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Bean Chili with Walnuts and Chocolate
Serves 6-8

2 tbsp extra virgin olive oil, ghee or coconut oil
1 large yellow onion, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
2 tsp cumin seeds
1 fresh chili, minced (more if you like it spicy)
1 tsp ground paprika
1 tsp dried oregano
2 bell pepper, red & yellow, finely chopped
1 carrot, finely chopped
1 parsnip, peeled and finely chopped
2 large stalks of celery with top greens, finely chopped
1-1/2 cup (150 g) raw walnuts, very finely chopped
5 cups (800 g) cooked mixed beans (adzuki, kidney, black eye, borlotti)br>2 x 400 g cans whole plum tomatoes
1 cup (240 ml) water
2 tsp salt
1/2 cup (120 ml) red wine or balsamic vinegar
1/2 cup coffee (optional)
2 ounces (60 g) 80% dark chocolate, broken in pieces

For serving
1 bunch of fresh cilantro, coarsely chopped
1/2 cup (120 ml) plain yogurt
1 lime, quartered
4 corn tortillas, toasted

Start by preparing all vegetables. Heat oil in a large thick-bottomed saucepan or dutch oven. Add onion, garlic, cumin, chili, paprika and oregano, and let fry for a couple of minutes, stirring occasionally, until the spices smells fragrant. Be careful so they don’t burn. Add bell pepper, carrot, parsnip and celery, let cook for another couple of minutes. Add walnuts, beans, tomatoes, water and salt and let cook for 30 minutes more. Now add red wine, coffee and chocolate, stir around carefully and let cook for 5 more minutes. Taste and season with sea salt and freshly ground pepper. Serve in bowls with a dollop of yogurt, fresh cilantro, lime and toasted  corn tortilla.
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Nancy Rogers
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Lubbock, Texas 79499

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