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Recipe Index for
December 2012
Recipes for
January 2013
Recipes for
February 2013
Recipes for
March 2013
Recipes for
April 2013
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.
Sue
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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.
Sue
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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.
Sue
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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>
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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>
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Cucumber Sandwiches
1 cucumber,
peeled and sliced
1 small package of
cream cheese
bread slices
dill
SSpread the cream cheese on the
bread. Put the cucumbers all over. Top
with pieces of fresh dill.
Click Here to Print this Recipe/strong>
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>
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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.
Click Here to Print this Recipe
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.
Yvonne
Just wanted to send thank
you’s to ramona and robbie for the diner
chili help and recipes. can’t
wait
to try them.
Yvonne
Nancy,
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)
Click Here to Print this Recipe
Submitted by Betty in MS
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As I was reading my newsletter today a
NancyLander was looking for an old
frosting recipe. This website came to my
mind. I heard of it many years ago but
had forgotten about it. I would like to
share it with all the readers if I may.
Ask Uncle Phaedrus,Finder of
Lost Recipes
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.
Betty
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This web site owner is not responsible for the use or
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newsletter replies, requests and tips. Please include
date of newsletter, name of recipe and number of
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Lubbock, Texas 79499
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