Posted by admin on 31st October 2009
Mock Condensed Cream of Mushroom Soup
Posted by FootsieBear at recipegoldmine.com May 9, 2001
For use when a recipe calls for condensed cream of mushroom soup.
1 (6 ounce) can or jar sliced mushrooms
1 tablespoon vegetable oil
3 tablespoons all-purpose flour
1/3 cup skim milk*
1 tablespoon nonfat "butter" granules
Black pepper to taste
1/8 teaspoon garlic powder
Drain the liquid from the mushrooms into a measuring cup and add water, if needed to bring the total liquid to 1/2 cup. Set aside.
In a small saucepan, heat oil over medium heat. Add flour and bay leaf, stirring constantly for 1 minute. Gradually add mushroom liquid, milk, butter granules and pepper, stirring constantly until mixture thickens, about 2-3 minutes. Remove from heat and discard bay leaf.
Pour into a blender or food processor, blend until smooth. Add mushrooms and garlic powder, blend until pureed.
* This is a low fat recipe. For a creamier version, I would not hesitate to use whole milk and 1 tablespoon of real butter or margarine.
Servings: 4
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Posted by admin on 31st October 2009
Honey Lime Chicken Wings
18 whole chicken wings, split
1/4 cup honey
2 tablespoons lime juice
Finely grated zest of one lime
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup all-purpose flour
Oil (for deep frying)
In a large bowl, mix together the honey, lime juice, lime peel, garlic, salt and ground black pepper.
Place the flour in a plastic bag and shake the chicken wings in the flour to coat.
In a large skillet, fry the chicken wings in hot, 1 inch deep oil until cooked through. Place the cooked wings in the honey/lime mixture and toss to coat well. Serve immediately.
Its innocence when it charms us, ignorance when it doesn . — Mignon McLaughlin
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Posted by admin on 31st October 2009
Brandenburgs Wagon Wheel Cream of Wild Rice Soup
Source: Brandenburgs Wagon Wheel, Wausau, Wisconsin - Milwaukee Journal Sentinel on March 28, 2001
The recipe was sent by co-owners Gary Brandenburg, general manager, and Dennis E. Brandenburg, chef. Gary Brandenburg said this recipe is one of their most popular dishes and was once printed in Gourmet magazine. He said that when he and his brother make it for themselves they have on occasion substituted fish or chicken for the ham and the results have been good.
1 large onion, diced
1 pound ham, cubed
1 cup finely diced carrots
1/2 cup (1 stick) butter (do not substitute)
1 cup flour
8 cups hot chicken broth
2 cups cooked wild rice
1 cup half-and-half
Salt and pepper to taste
In large soup pot, saut? onion, ham and carrots in butter 3 minutes, or until vegetables are softened.
Sprinkle in flour, stirring and cooking until flour is mixed in and smooth, but not browned.
Slowly add broth, stirring until well mixed. Add rice and half-and-half and heat through. Season to taste.
Makes 8 servings.
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Posted by admin on 30th October 2009
Creamy Creole Sauce
Yields 2 quarts.
1 tablespoon vegetable oil
1 cup green or red bell pepper, chopped
1 cup onion, chopped
1 (50 ounce) can Campbells Condensed 98% Fat
Free Cream of Celery Soup
2 cups V8 100% vegetable juice
1 cup water
1 tablespoon Cajun-Creole seasoning
In saucepot in hot oil, cook pepper and onion until tender. Add soup, vegetable juice, water and seasoning. Heat through, stirring often. Portion using a 1/4 cup ladle.
We only want that which is given naturally to all peoples of the world, to be masters of our own fate, not of others, and in cooperation and friendship with others. — Golda Meir
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Posted by admin on 30th October 2009
Pesto-Stuffed Hens
Submitted to Recipe Goldmine by Dawn Marie Brown
1 (10 ounce) package frozen chopped
spinach, thawed and squeezed dry
1 garlic clove
1/4 cup grated Romano cheese
2 tablespoons pine nuts
2 tablespoons olive oil
2 Rock Cornish game hens, split in half
With processor, puree first 4 ingredients, then add oil. Process until smooth. Place each 1/2 hen on tray, put spinach mixture under skin and arrange hens on tray, skin side up. Bake for 25 minutes (or until done) at 450 degrees F.
Serves 4.
When at some future date the high court of history sits in judgment on each one of us-recording whether in our brief span of service we fulfilled our responsibilities to the state-our success or failure, in whatever office we may hold, will be measured by the answers to four questions-were we truly men of courage … were we truly men of judgment … were we truly men of integrity … were we truly men of dedication — John Fitzgerald Kennedy
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Posted by admin on 30th October 2009
Malibu Chicken
4 boneless chicken breasts (cut in half if large)
2 cans cream of chicken soup (or mushroom)
1 soup can milk
1 to 2 small cans Ortega whole green chiles
1 cup shredded Cheddar cheese
1 small bag cheese Doritos
Place chicken pieces in oblong casserole dish. Cut chiles in half and wrap around chicken.
In bowl, mix soup, milk, cheese, salt, pepper and garlic powder to taste. Pour over chicken. Place Doritos around edges and crumble a little more on top with a little more cheese. Bake at 350 degrees F for 45 minutes to 1 hour or until bubbly.
The length of a film should be directly related to the endurance of the human bladder. — Alfred Hitchcock
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Posted by admin on 30th October 2009
Posted by : bbbacres
88 year old Jewish Grandmother Geraldine Barrett recreates her classic American style potato salad in 10 minutes, with a little humor thrown in!!
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Posted by admin on 30th October 2009
Aspartame-Free Diet Jell-O
Posted by FootsieBear at recipegoldmine.com 8/30/2001 7:24 am
Source: Recipe by Joshb
2 packets unsweetened Kool-Aid packets (any flavor - I like cherry)
1/2 cup Splenda
1 tablespoon Sweet 10 (or another 1/2 cup Splenda)
4 packets unflavored unsweetened gelatin
4 cups water
This can be made with a full cup of Splenda, or to cut the carbs in half, half cup Splenda and a tablespoon of sweet 10.
Place Kool-Aid, Splenda, Sweet 10, and gelatin in a bowl. Add 3 cups of boiling water. Mix, mix, mix, mix! Make sure there are no little chunks of anything in it at all. Now pour the mixture into a flat 8 1/2 x 11-inch baking dish. Add 1 cup cold water, and refrigerate until it has a nice, Jell-O consistency. There you go! In my opinion, tastes much better than diet Jell-O, and is Aspartame free!
With a full cup of Splenda, carb count would be 24. With Splenda and Sweet 10, carb count would be 12.
Learning to love yourself is the greatest love of all. — Michael Masser
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Posted by admin on 29th October 2009
4 Green apples (Granny Smith) 4 McIntosh apples 2 1/2 c Water 2 tb Lemon juice 1/4 ts Nutmeg 1/2 ts Cinnamon 1 c Light cream Unsweetened whipped cream, -for garnish Peel, core & quarter apples. Combine all ingredients except cream in saucepan & bring to boil. Simmer 15 min. till applesa are soft. Puree; return to pan; add cream & heat through but don boil. Garnish each serving with a dollop of unsweetened whipped cream and a sprinkle of cinnamon. You can even serve this soup for brunch - its a Fall soup, when apples are a part of the celebration. Source: “Vinyard Seasons” by Susan Branch I know I mentioned “Vinyard Seasons” to you guys before, but I haven tried anything out of it yet. I just picked these three things (Hot Apple Soup, Chicken in Phyllo, Indian Pudding) to put together for what I think will be a nice autumn meal. Get a fire going in the fireplace, and itll be great! This is a nice book. Meal Master doesn do these recipes justice. The entire book is hand-written and illustrated. * From the Polka Dot Cottage, 1-201-822-3627, NJs BBS for Homemakers! Posted by LISA on 11-26-95
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I am sure you will be guided right in your decision, to place implicit faith in his integrity and honesty. Best wishes from one who has known Richard longer than anyone else. His mother. — Hannah Nixon
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Posted by admin on 29th October 2009
6 tb Butter or margarine 1/2 c Milk 3 c Chicken broth 1 ds Pepper 6 tb Flour 1/2 c Light cream 1 c Fine chopped cooked chicken In saucepan, melt butter or margarine. Blend in flour, then stir in milk, light cream and chicken broth. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Reduce heat. Stir in finely chopped cooked chicken and dash of pepper. Return soup to boiling and serve immediately. Makes about 5 cups of soup. 1991 WILLIAMS, Dorothy June and Diana HANSEN The James Whitcomb Riley Cookbook Guild Press of Indiana, Indianapolis. This recipe was a standard at the L.S. Ayres Tea Room at the L.S. Ayres Department store. Ayres opened for business in 1907. In the stores early years it was thought that food was served from informal food stands before the Tea Room opened in 1929. The Tea Room was closed in 1991 and the original downtown Ayres store was closed in January 1992. MM Format by John Hartman Indianapolis, IN mensa-1@juno.com
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The man who can drive himself further once the effort gets painful is the man who will win. — Roger Bannister
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