Still More Summer Catch All

Dang, summer's almost gone. What can I say, that's what I get for trying to be organized. Had the page named and prepublished before everything went screwy. Not one, but two computers and I have all been down (I'll spare you the details).

Page title still partially appropriate ... it's catch up time again. I will apologize right off, most likely some contributions will be missing. Please let me know. I'm operating with a real bad case of I was so sure I'd remember I didn't bother to make notes. As the saying goes, the trouble with mental notes is, the ink fades sooooo fast.

Also, if you've tried to contact me and had no reply, please try again. Normally I answer mail in a day or two. Feedback is very important to me - hate the thought of anyone thinking they're being ignored. I consider it the height of discourtesy whenever I don't get replies ... then again I do try to remember we all can have our computer cataclysms.

This is going to be quite the hodge-podge and possibly the longest page in history - I gotta clean up the backlog. Got some funnies, lotsa goodies of course and who knows what else by the time it's done. OMG - there's a lot. Best bookmark now, walk the dog, feed the kids, pack a lunch ...

This page is still part of the newsletter exchange promo (even tho all the editors probably think I died). I encourage you to check into all the publications. Most have a wide variety of enjoyable content. Some are strictly recipes, I use the quickies and less-than-fivers, there are millions of others. When subscribing, please try to remember to include a note that you came from here.

The only reason I have a kitchen is it came with the house.

Gawd, I wish I could get rid of this kitchen. You may recall a "promise" of great things to come once I got away from the mini appliances in the hotel. Yep, these are the normal size, but not one of them works right (that includes the clothes washer - has a life of its own). Can't say they're the worst I've ever dealt with, but hardly inspirational. Good thing I enjoy a challenge.

Two bachelors lived here - do you feel appropriately sorry for me? Thank you. One of them was rather large. Possibly he sat on the stove, the burner supports are all bent out of shape. It's a challenge getting to know any new range, this is like a combo balancing act/mountain climb. Whatever ... you do need to know, if you're new to electric burners, they have to be started on high. Otherwise it takes forever for anything to happen. One other recommendation, if you are cursed with an old, shorty dishwasher, pull the top rack back and forth a couple of times to make sure nothing is blocking the upper spray arm. Enuf bitching, onto the good stuff.

A NOOM (new one on me) hint from Dana - promo free copy of "Lifestyles of the Culinarily Inept" is on the way.

Whenever you are cooking grits or cream of wheat, or even a cream pie, if it begins to become lumpy, add in a very tiny bit of cream of tartar. Those lumps will disappear. I asked if the trick also worked with pudding. The reply was "Haven't tried it, but probably."

One discovery I made recently: veggie cream cheese is very tasty in scrambled eggs. So is sour cream, and next time I have leftover onion dip - it can happen - I'll try that. If you started waaaay back at the beginning of this derangement, you may have caught the Eggments page, in which case you may remember I didn't acquire a taste for eggs until they hit the no-no list. I think they've been reprieved ... who can keep track of the latest decrees. In any case, there's a lot of generic info on that page if you need a basic familiarization. I just read something about cracking shells right after hard boiling. Then, while sitting in cold water to cool, I s'pose the water seeps in, thereby making them easier to peel. That actually makes sense. I'll try it next time and report my findings. Back to the original subject ... seems you can throw almost anything into scrambled so don't be afraid to experiment for variety.

Or should you chose to bypass eggs all together, this info is interesting.

More than 50 percent of the calories in eggs are from fat, and a big portion of that fat is saturated. They are also loaded with cholesterol - about 206 milligrams for an average sized egg.

Eggs are often used in baked products because of their binding and leavening properties. But many cooks have found good alternatives to eggs. If a recipe calls for just 1 or 2 eggs, you can often skip them. Add a couple of extra Tbls. of water (or liquid) for each egg eliminated, to balance out the moisture content of the product. Eggless egg-replacers are available in many natural food stores and supermarkets. These are different from reduced-cholesterol egg products which do contain eggs. Egg-replacers are egg-free and are usually in powdered form.

Replace eggs in baking with a mixture of the egg-replacer and water according to package directions. Use 1 heaped Tbls. of soy flour or corn flour plus 2 Tbls. of water to replace each egg in a baked product. Use 1/4 cup of mashed tofu in place of an egg. In muffins, 1/2 mashed banana can be used instead of an egg, although it will change the flavor of the recipe somewhat. For loaves and burgers, use any of the following to bind ingredients together: tomato paste, mashed potato, tahini, moistened bread crumbs, rolled oats or oat bran, or linseed meal. From TigersRecipes4U@aol.com

Had a weird coincidence concerning "expert" advice. Heard or read something about canned tomatoes vs. fresh concerning lycopene which is an anti-oxidant. Then I ran across something that took me to the Heinz website; I e-mailed them to ask. I was directed to http://www.lycopene.org/ where I found a confirmation. "Lycopene is a proven anti-oxidant that may lower the risk of certain diseases including cancer and heart disease.

"Research shows that lycopene in tomatoes can be absorbed more efficiently by the body if processed into juice, sauce, paste and ketchup. The chemical form of lycopene found in tomatoes is converted by the temperature changes involved in processing to make it more easily absorbed by the body."

Ta Da! More to the glory of cans, bottles and jars. Still can't beat the taste of a genuinely ripe fresh mater tho. Look for the ones still attached to the stems - they still may have been gassed (that's the hurry-up technique) but there is something to the psychological value.

Oven Roasted Tomatoes

These are like the sun dried tomatoes you buy in a jar in the supermarket. 
6 medium tomatoes, sliced crosswise 1/2 to 3/4 inch thick
Olive oil, salt, pepper and sugar

Heat oven to 300°. Line two baking sheets with aluminum foil; generously rub with oil. Arrange tomato slices in a single layer on prepared baking sheets. Sprinkle with salt, pepper and sugar. Roast until the tomatoes shrivel, the edges start to turn brown and most of the liquid around the tomatoes has caramelized - about 1 hour. Roasted tomatoes will keep 4 or 5 days in the refrigerator. They can be placed in a jar covered with olive oil and be kept longer if needed.

From "Weigh Down Yonder In The Broccoli Patch" To subscribe go to WeighDownYonder-subscribe@egroups.com

Chef's Dictionary

Al Dente: Italian term for the desired stage in the preparation of pasta, when it is cooked yet still firm to the bite. Pasta that has been boiled too long is described, according to the degree to which it has been overcooked, as al gummo, al musho, al  botcho, and al garbaggio.

Barbecue: Primitive summertime rite at which spirits are present, hunks of meat are sacrificed by being burnt on braziers by sauce-smeared men wearing odd hats and aprons with cabalistic slogans, and human flesh is offered to insects.

Basting: Process through which cooking juices in a roasting pan are carefully transferred with a basting siphon, ladle, or spoon to the oven rack, the bottom of the oven, the inside of the oven door, the floor, the stove top, and the counter.

Chef: Any cook who swears in French.

Cookbook: A collection of recipes arranged in such a fashion that the cook must turn the page just after the point where a thick paste of flour, water, and lard is mixed by hand.

Diet: The specific types and quantities of food that any given individual will start eating tomorrow, next week, or after the beginning of the new year.

Gadget: Any mechanical device that performs a kitchen task in one-twentieth the time it takes to find it.

Gourmet: Anyone who, when you fail to finish something strange or revolting, remarks that it's an acquired taste and that you're leaving the best part.

Health Food: Any food that's flavor is indistinguishable from that of the package in which it is sold.

Imported: Packed in a box, can, carton, or bottle with a label containing lies in a foreign language.

Jams and Jellies: Sweet fruit confections served at breakfast with toast, muffins, or other baked goods. Oddly enough, jams and jellies are considered diet foods, since the calories expended in opening the jars and packets in which they are sold greatly exceeds the number consumed in the course of eating their contents.

Kitchen Cabinet: Storage area containing items that should have been put somewhere else.

Marinade: Any flavored liquid mixture in which a recipe you just looked up after deciding to serve it this evening should have been soaking since at least last night.

Noodles: Honestly. Nobody, but nobody, calls them noodles anymore. Wash your mouth out with kir and see PASTA.

Oven Mitt: A partially charred grease stain that fits over the hand.

Picnic: Any meal eaten more than 100 yards from the nearest bathroom.

Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy in utensils you don't own to make a dish the dog won't eat the rest of.

Sugar: One of a class of carbohydrates present in one form or another in all foods. Common sources of sugar and the types they contain are: fructose and glucose (fruit juice and honey); lactose (milk); sucrose (sugar cane or sugar beets); maltose (malt); and jocose, verbose, morose, lachrymose, bellicose, and comatose (alcohol).

Taste: 1. The ability to distinguish between, say, tripes a la mode de Caen and chocolate pudding. 2. The critical discernment necessary to choose the chocolate pudding.

Timer: Adjustable clock that rings or otherwise signals when a particular dish is overcooked.

Utensil: A spill, cut, burn, or bungle with a handle on the end.

Vinaigrette: Basic French dressing that consists of too much oil added a bit too quickly to a mixture containing partially ground peppercorns from a malfunctioning mill, an excess of salt, all the juice that could be gotten out of an old lemon half, and dry mustard that fell out of the can in a big lump.

Whisk: One of a number of exercise devices used by sedentary cooks to develop muscles and improve body tone. Other items of workout equipment found in kitchens include the eggbeater (strengthens pectorals), the cheese grater (enlarges triceps), and the salad spinner (firms up deltoids).

Yogurt: Semisolid dairy product made from partly evaporated and fermented milk. Yogurt is one of only three foods that taste exactly the same as they sound. The other two are goulash and squid.

Zinfandel: Red wine produced in very large volume in California and available by the liter or gallon in both premium and unleaded varieties. The best recent vintage is the 11:35 a.m., though some people swear by the 9:58.

Jello Salads

These are from TigersRecipes4U@aol.com, different versions of basically the same idea from readers responding to another reader's request. It's wise to have a selection, just as it's a good idea to have more than one basic cookbook - you may not have the ingredients for one particular concoction, but you might the other. It's called CYA (cover your ...).

~~~

8 oz. low fat cottage cheese
8 oz. frozen whipped topping, thawed
4 serving size orange Jello (or any flavor)
1 cup fruit, approx. diced peaches, diced pears, mandarin oranges,
pineapple chunks or crushed pineapple (match fruit selection to Jello flavor)

Mix the dry Jello with the cottage cheese. Mix in fruit. Fold in whipped topping. Cover and refrigerate till ready to serve or eat right away.

~~~

1 large cottage cheese (16 oz.)
1 large Cool Whip
1 small pkg. orange Jello
1 small can crushed pineapple
nuts and small marshmallows (as many as you want)
coconut if desired
chopped pecans

Mix and refrigerate for several hours or overnight.

~~~

  20 or 24 oz. cottage cheese (small curd) 
3 oz. packages orange Jello
7 oz. can pineapple chunks, drained
17 oz. can Mandarin oranges, drained
8 oz. tub Cool Whip, thawed

Mix all ingredients adding fruit last so as not to break. Serve chilled.

~~~

1 large cottage cheese large curd
2 cans Mandarin oranges drained
2 cans pineapple (crushed) drained
1 pkg. orange Jello (small)
1 16 oz. Cool Whip

When fruit is well drained mix together, add cottage cheese, mix then fold in cool whip and sprinkle dry Jello in mixture.

Baked Creole Eggplant
 (From Delmonico's Restaurant)

 2 eggplants, diced
 1 onion
 1 cup raw peeled shrimp
 1 piece celery
 1/2 cup butter or oil

Boil eggplants until soft. Sauté onion, chopped shrimp, and celery in butter or oil; combine with eggplant. Put in baking pan and sprinkle with bread crumbs. Bake approximately 30 minutes at 350°.

Eggplant Rolatini

Slice eggplant into slices, coat with flour and fry. Once it's cooked, lay it out and put a spoonful of Ricotta cheese onto each slice and roll it up, place them side by side into a 13 x 9 pan cover with sauce, top with Mozzarella cheese. Bake at 350° for about 30 minutes or till cheese is melted. Serve with Italian bread and butter.

Battletown Inn Squash

7 small yellow squash
1 small onion, diced
1/2 cup cream
1/4 cup saltine crackers, crushed
butter, bread crumbs

Slice squash, boil in salted water until tender. Drain and mash. Sauté onions, cream, and crackers in 3 Tbls. butter, add squash. Pour all into greased casserole, top with butter dots and bread crumbs. Bake at 400° for 30 minutes or until firm.

Generic

2.5 cups cooked, mashed squash
1 can cream of mushroom soup
12 Ritz crackers (crushed)
2 eggs, beaten
onion to taste
pinch of sugar

Mix ingredients and dot with butter. Place a few  crackers on top. Bake at 325° until bubbly. Variation: top the casserole with grated sharp Cheddar cheese.

Parmesan Squash Sauté

1/2 lb. yellow squash
1/2 lb. zucchini squash
1 medium onion
4 Tbsp. butter
1/2 cup freshly grated Parmesan
salt and pepper to taste

Cut squash into bite-size chunks. Melt butter in a skillet over medium heat and add yellow squash and chopped onion. Sauté for about 3-4 minutes then add zucchini and sauté for an additional 2 minutes or until just tender. Add salt and pepper. Sprinkle on 1/4 cup of the Parmesan and mix gently. Immediately sprinkle on the remaining Parmesan and cover. Remove from heat and let it sit for 2-3 minutes until cheese melts. Serve immediately.

Applesauce Oven-Roasted Acorn Squash

2 medium acorn squash
6 Tbls. applesauce
1 Tbls. soft or melted margarine
salt and coarsely ground pepper
cinnamon or apple pie spice

Preheat oven to 375°. Partially bake whole, uncut squash in a shallow pan until tender enough to cut open easily, about 30 minutes. Remove squash from oven when still quite firm, but easily cut. Slice each in half. Scoop out the seeds and discard. Return the squash halves to the pan, cut-side up. Combine applesauce and soft margarine and spread over cut surfaces of squash. Sprinkle with remaining seasonings. Return to oven and bake until fork-tender.

The squash recipes are a good example of variety available from Tiger's - and, if ya don't like one version, try another. These were the LTFs, there were about 10 other versions too.

      I would cook dinner but I can't find the can opener!

Mom's Scalloped Potatoes

3 lb. white potatoes, peeled and sliced thin
salt and pepper to taste
9 Tbls. all-purpose flour
6 Tbls. butter or margarine, cut into small pieces
1 quart milk
16 oz. package of American cheese slices

Preheat oven to 425° (220 C). Grease a 9 x 13 inch baking dish. Arrange one layer of potatoes in the bottom of the prepared dish. Sprinkle the potatoes with salt, 3 Tbls. flour, add 2 Tbls. butter or margarine and cheese. Repeat layering 2 more times, until all potatoes have been used. Slowly pour milk over the potatoes until the dish is 3/4 full of milk.

Bake until the milk comes to a boil (check after 5 minutes), then reduce heat to 375° (190 C) for another 45 to 60 minutes. Ten minutes before done add cheese to the top of potatoes, bake till lightly browned and cheese is melted.

No Peeking Beef Casserole

2 lbs. beef stew, cut into 1 inch pieces
1 envelope Lipton onion soup
1 can mushroom soup
1 (4oz.) can mushrooms
1/2 cup red wine (optional)
1 cup water

Combine ingredients and simmer over medium heat for 1 to 2 hours or bake in oven 1 to 2 hours. Serve over rice, noodles or baked potatoes. Remember, no peeking till it's done. Serves 5-6 people.

The above from: Creative Cuisine, a daily newsletter sent out Monday thru Friday. We share recipes, stories, a few graphics and tips. This is a closed list, with sends coming from the Creative Cuisine editor. SMousekc@aol.com

Life is short, eat dessert first.

This little piggy and lots more personalized stuff is available from

Caleb's Country Corner Graphics

The following are from TexasJayne@aol.com - "Made With Love" Recipes sent out on Wednesdays. Includes recipes, requests, food related jokes, etc.

This recipe I found in our local newspaper, it was offered by Nabisco

Pepperoni Pizza Dip

Soft breadsticks made from cans of prepared dough
1 ½ oz. sliced pepperoni (23 slices in package)
1 cup of pizza sauce (from jar of prepared sauce)
2 Tbls. shredded mozzarella cheese

Make breadsticks according to directions and let cool. Slice into 2-inch lengths and set aside. Cut pepperoni into small pieces. Put pepperoni and sauce into microwavable bowl and stir. Microwave on high for 30 seconds. Stir and microwave on high again for another 30 seconds or until heated through. Top mixture with cheese and serve with breadsticks for dipping.

This recipe was given to me by my niece Kathy

Lemon Bites

 1 package (18.25 oz.) lemon flavored cake mix
1 egg
1 container  (4 oz.) frozen non-dairy whipped topping, thawed
½ cup sifted confectioners sugar

Preheat oven to 350°. In a large bowl combine cake mix, egg, and topping (batter will be very stiff). Drop teaspoonfuls of dough (I use a scoop) into confectioners sugar. Roll into 1 inch balls, using sugar to keep dough from sticking to hands. Place balls of dough 2 inches apart on greased baking sheet. Bake till done. I have also done this recipe with a devil's food mix for all my chocolate lover friends.

Also from niece Kathy

 Gooey Butter Cake

1 box yellow cake mix
1 egg
8 oz. cream cheese, softened 
2  eggs, beaten
2 cups powdered sugar and some for garnish

Blend cake mix, 1 egg, and butter until smooth. Press into a 9x13 greased baking pan. Blend cream cheese, 2 eggs, and powdered sugar until creamy and smooth. Spread cream cheese mixture over first mixture in the pan. Bake at 325° for 40 - 45 minutes or until edges are brown. The middle will sink in a little. This is normal. Sprinkle with powdered sugar. Serves 10-12

 This recipe was my Mother's. It has been around as long as I can remember. It is very easy and everyone seems to enjoy it. (This is THE classic Tuna Casserole, there's even a joke about a brand new bride making it with cat food when hubby calls to say he's bringing the boss home at the last minute.)

Tuna Casserole

2 cans of tuna (any brand, but I do prefer the water packed, as you can add the whole can undrained to recipe to give it moisture.)
2 cans undiluted cream of mushroom soup
2 cans of French style green beans, undrained
 2 1/2 cups of potato chips, crushed (large bag)

Combine all ingredients in a bowl. Mix until chips are moistened. If need be add a little milk to moisten. Bake in casserole dish at 375° for 30 minutes till brown and bubbly. Cut green beans may be used. Also, the green beans are optional. Serve with a salad and bread, and you have a complete meal.
            
This recipe was given to me by my great niece Beth. It is great for those family get togethers,and BBQ's. It is so easy.

Twinkie Surprise

1 box of Twinkies
1 can cherry pie filling
1 container Cool Whip

Cut Twinkies diagonally, and layer in glass baking dish. Spread Cool Whip evenly over the layer of Twinkies. Then very carefully spoon the pie filling over the Cool Whip. That's it. You may use any flavor of pie filling, or fresh fruit is nice, like strawberries. Experiment and enjoy. You could use any dish to serve in, but it looks pretty in a glass one.

Coupla Funnies

   A creature rose up out of the surf and came ashore. Its garments were made of green sea lettuce. "I am the friendly Witch of the Sand," she said. "I am only going to sunbathe." The sun was terribly hot. Her skin began to bake and it turned as red as a ripe tomato! Have you ever seen a baking lettuce and tomato sand witch?

###

Two sea monsters were swimming around in the ocean, looking for something to do. They came up underneath a ship that was hauling potatoes. Bob, the first sea monster, swam underneath the ship, tipped it over and ate everything on the ship.

A little while later, they came up to another ship, again hauling potatoes. Bob again capsizes the ship and eats everything on board. The third ship they found was also hauling potatoes and Bob once again capsized it and ate everything.

Finally his buddy Bill asked, "Why do you keep tipping over those ships full of potatoes and eating everything on board?" Bob replied, "I wish I hadn't, but I just can't help myself once I start. Everyone knows you can't eat just one potato ship."

###

When our second child was on the way, my wife and I attended a prebirth class aimed at couples who had already had at least one child. The instructor raised the issue of breaking the news to the older child. It went like this:

"Some parents," she said, "tell the older child, 'We love you so much we decided to bring another child into this family.' But think about that. Ladies, what if your husband came home one day and said, 'Honey, I love you so much I decided to bring home another wife.'"

One of the women spoke up immediately. "Does she cook?"

General Shelf Lives for Common Items
 (From the Food Marketing Institute in Washington DC)

1.) Flour unopened: up to 12 months. Opened: 6-8 months.
2.) Whole wheat flour unopened: 1 month. Opened: 6-8 months if refrigerated.
3.) Sugar unopened: 2 years. Sugars do not spoil but eventually may change flavor.
4.) Brown sugar unopened: 4 months.
5.) Confectioners sugar unopened: 18 months.
6.) Solid shortening unopened: 8 months. Opened: 3 months.
7.) Cocoa unopened: indefinitely. Opened: 1 year.
8.) Whole spices: 2-4 years. Whether or not opened.
9.) Ground spices: 2-3 years. Whether or not opened. Not so according to Rexanne, "Hell, I've had a bottle of Mie Yen for more than 20 years. Truth, got it for a recipe that I made once. It still works."
10.) Paprika, red pepper and chili powder: 2 years when kept in refrigerator.
11.) High acid canned items such as fruit juice, tomato soup and things in
vinegar unopened: 12-18 months.
12.) Baking soda unopened: 18 months. Opened: 6 months.
13.) Baking powder unopened: 6 months. Opened: 3 months.
14.) Cornstarch: 18 months. Whether or not opened.
15.) Dry pasta made without eggs unopened: 2 years. Opened: 1 year.
16.) Dry egg noodles unopened: 2 years. Opened: 1-2 months.
17.) Salad dressing unopened: 10-12 months. Opened: 3 months if refrigerated.
18.) Low acid canned items such as soup, meats, gravy and vegetables
unopened: 2-5 years.
19.) Honey: 1 year. Whether or not opened.
20.) Worcestershire sauce: 1 year. Whether or not opened.
21.) Ground, canned coffee unopened: 2 years. Opened: 2 weeks, if refrigerated.
22.) Instant coffee in jars or tins unopened: 12 months. Opened: 3 months.
23.) Bottled water unopened: 1-2 years. Opened: 3 months.
24.) Pudding mixes unopened: 1 year. Opened: 4 months.
25.) Jams, jellies and preserves unopened: 1 year. Opened: 6 months if refrigerated.
26.) Peanut butter unopened: 6-9 months. Opened: 2-3 months.

From reader Suz

Hot Crab and Artichoke Dip

2 packages cream cheese, 2 cans crab meat (can buy fresh for more $), 1/2 cup diced white onion, 5 Tbls. milk, 4 Tbls. A-1 sauce or Worcestershire, 2 small jars marinated artichoke hearts

This is just like the hot dip the restaurants serve as an appetizer and it is so good! When a friend duplicated the recipe, I begged for it. This has been a huge hit when entertaining guests and as a potluck dish for work - and all for around $10!

Soften the cream cheese in a mixing bowl until you can easily stir with a large wooden spoon. Add milk, A-1 sauce, diced onion, and a sprinkle of salt and pepper. Drain the crab and add to the mixture. I usually cut the artichoke hearts into smaller pieces (you don't have to - that would just add to your prep time). Then add the whole jar (marinade juices too) to the mixture. Stir well and pour into a shallow dish (like pie or quiche pan). Bake at 400° for 35 minutes - if you're in a hurry you can even microwave this dish for about 10 minutes. Serve with French or sourdough bread, or even tortilla chips. You can reheat this by microwave if you are taking it as a potluck dish. Make it ahead of time and refrigerate overnight.

###

Two confirmed bachelors sat talking, their conversation drifted from politics to cooking.

"I got a cookbook once," said one, "but I could never do anything with it."

"Too much fancy work in it, eh?" asked the other.

"You said it. Every one of the recipes began the same way - 'Take a clean dish.'"
 
###

Lomi Lomi Salmon

1/2 lb. smoked salmon
1 sweet onion, chopped
4 tomatoes, diced
1 cup crushed ice
3 scallions, chopped

Shred salmon and combine with tomato and sweet onion. Refrigerate until well chilled. Top with a thin layer of crushed ice one hour before ready to serve. Just before serving add green onion.

  Canadian Stovies

1 lb. frozen hamburger
1 onion finely chopped
3 beef cubes of choice (bouillon)
2 or 3 cups of water
1 can of drained veggies (optional)

Put frozen hamburger in a pot with a cup of water. Bring to a boil and let cook until the hamburger is sufficiently thawed to cut into bite sized cubes. (Remove the hamburger from the water and using a cutting board, just cut it into cubes.)
If you are using regular or medium ground beef, dispose of the liquid in the pot, as it will be too greasy. Put the hamburger back into the pot add the onions and let fry until onions are clear (3 minutes). Dissolve 3 cubes bouillon in two to three cups of boiling water and add to the pot. Let it boil for 1 minute. Then add a mixture of flour and water to thicken the gravy. I add a small can of peas after the gravy has thickened. Serve over boiled potatoes.

Variations: I have used frozen peas, canned carrots or niblets corn. Any veggie can be used, just choose your favorite or don't use any. If you find you don't have enough gravy, just use more water. There should be enough gravy to coat the potatoes. Although this recipe may sound long, it goes from taking the meat out of the freezer to the table in as long as it takes to peel and boil your potatoes.

Tip: Peel potatoes and put them on to boil as soon as you have put the frozen hamburger on the stove to cook. This way, the potatoes will be ready at the same time as the hamburger mixture.

Steak Neapolitan

  1 tsp. olive oil
  2 Tbls. lemon juice
  16 oz. beef tenderloin - cut into 4 steaks
  1 cup finely chopped onion
  1 cup dry Marsala wine
  2 Tbls. chopped fresh parsley

In large skillet, heat olive oil over medium-high heat until hot. Add lemon juice and steaks; cook about 5 minutes on each side or until of desired doneness. Remove steaks from skillet; cover to keep warm. Stir onion and wine into juice mixture in skillet; cook and stir 4 minutes or until wine is reduced to about 1/2 cup. To serve, spoon onion mixture over steaks; sprinkle with parsley. From RecipesLostandFound@egroups.com

The following are all from DragonsKitchen@aol.com - I tend to get carried away with Donna's stuff because there is always a huge selection of easy, quick, LTFs and most are unusual. Not too much of a surprise that The Dragon's Kitchen has grown to a point where Donna needs a little help. Contact her if you'd like first crack at the goodies.

Fruit and Yogurt Dip

1 cup vanilla yogurt
1/4 cup flaked coconut
8 oz. crushed pineapple (drained)
2 Tbls. brown sugar

Mix all ingredients. Cover and put in fridge for at least 1 hour. Serve with fresh fruit. Makes about 2 cups.

Pork Chops in Beer

8 pork chops
1 14 oz. bottle catsup
3/4 cup brown sugar
1 bottle beer (your choice)

Mix the catsup, sugar and beer together and place in a baking dish. Place the chops on top. Bake uncovered at 325 - 350° for about 1 1/2 hours. If chops start to brown too fast, cover with foil. 

    Barbecue Crab Sandwich

1 cup crab
1/2 cup tomato sauce
1/4 cup green stuffed olives, sliced
8 oz. Cheddar, in small cubes
8 English muffins

Mix all the ingredients except the muffins together. Refrigerate for at least 1 hour to blend the flavors. Spread on muffin halves and broil until hot and cheese is melted. Serve hot

Chicken Cheese Ball

8 oz. pkg. cream cheese, slightly softened
2 cans Underwood Chicken Spread (from makers of Underwood Ham spread)
1 tsp. mustard
chopped onion

Mix all ingredients. Refrigerate until firm. Shape into a ball. Roll in pecan chips. Tastes best when served with Chicken In A Biskit crackers.

Easy Shortbread Cookies

1/2 cup unsalted butter, softened
1/2 cup powdered sugar
2 cups flour

Combine all ingredients in a bowl, working with your hand if necessary, until you get a lump like pie pastry. Press into an ungreased 9 x 9 x 2-inch pan. Prick all over with fork through to the bottom. Bake at 300° for 1 hour or until set and a very pale gold color. Cut into 24 pieces while still warm.

Maggie's Pork Roast

3 lb. boneless pork loin roast
1 small bottle green taco sauce

Take 3 lb. boneless pork loin roast, add 1 small bottle green taco sauce. Cook in crockpot on low for 10-12 hours.

Alternatives: Omit green taco sauce. Mix 1/4 cup orange marmalade, 1/8 cup orange juice and 1/8 cup of soy sauce pour over pork. Or slice 1 large onion and mix 1 can of Dr. Pepper or root beer with 1-1/2 cups barbecue sauce.

Cranberry Pot Roast

3 lb. rump roast
1/2 cup port wine
1/2 cup whole-berry cranberry sauce
1/2 cup beef broth
2 Tbls. cornstarch, mixed with 3 Tbls. water

Cook in crockpot on low 10-12 hours. Remove roast, add cornstarch/water mixture and stir to make gravy.  

Chicken Quesadillas

1 lb. boneless chicken breasts, cubed
1 can Cheddar cheese soup
1/2 cup thick and chunky salsa or Picante sauce
10 flour tortillas

Preheat oven to 425°. Cook chicken in nonstick skillet until done and juices evaporate, stirring often. Add soup and salsa. Heat through. Spread about 1/3 cup soup mixture on half of each tortilla to within 1/2 inch of edge. Moisten edge with water. Fold over and seal. Place on 2 baking sheets. Bake 5 minutes or until hot.

Fiesta Rice

1 can chicken broth
1/2 cup water
1/2 cup thick and chunky salsa
2 cups uncooked Minute Rice

Heat first three ingredients in a saucepan to a boil. Stir in uncooked rice. Cover and remove from heat. Let stand 5 minutes. Fluff with fork.

Honey Mustard Pork Chops

1 Tbls. vegetable oil
4 pork chops, 1/2" thick
1 can cream of celery soup
1/2 cup apple juice or water
2 Tbls. spicy brown mustard
1 Tbls. honey
generous dash pepper

Heat oil in skillet. Add chops and cook until browned. Add soup, apple juice, mustard, honey and pepper. Heat to a boil. Cover and cook over low heat about 5 minutes.

Cheesy Broccoli

1 can Cheddar cheese soup
1/4 cup milk
4 cups frozen broccoli cuts

Mix soup and milk in 2 qt. microwave safe casserole dish. Add broccoli, cover and microwave on high 8 minutes or until broccoli is tender- crisp, stirring once.

Roasted Rosemary Onion Potatoes

4 medium potatoes (1 1/3 lb.s)
1 small onion, finely chopped (1/4 cup)
2 Tbls. chopped fresh or 2 tsp. dried rosemary leaves
2 Tbls. olive or vegetable oil
1 tsp. chopped fresh or 1/4 tsp. dried thyme leaves
1/4 tsp. salt
1/8 tsp. pepper

Heat oven to 450°. Grease jelly roll pan, 15 1/2 x 10 1/2 x 1 inch.  Cut potatoes into 1 inch chunks. Mix remaining ingredients in large bowl. Add potatoes; toss to coat. Spread potatoes in single layer in pan. Bake uncovered 20 to 25 minutes, turning occasionally, until light brown and tender when pierced with fork.

No Fuss Lemon Pie

3 large eggs, 1/2 bottle (3 3/4 oz.) Minute Maid Premium Lemon Juice, 1 1/4 cups, sugar, 1/4 cup butter or margarine, melted, 1 unbaked 9 inch pastry shell

Combine first 3 ingredients in a blender. Blend 3 minutes or until smooth. Add butter. Blend 30 seconds. Pour into pastry shell. Bake at 350° for 30 to 35 minutes. Serve with vanilla ice cream or frozen yogurt for an extra treat.

What A Whiner

 Two women were discussing marriage, and one said, "We've been married 25 years, and every night my husband has complained about the food. Not one night without complaining about the food."

The other woman said, "That's awful.  Doesn't it bother you?"

The first one said, "Why should I object if he doesn't like his own cooking?"

From SCC, a paid subscription variety publication. It's aimed at the senior crowd but appeals to all ages. Sample copy: JellyPubCo@aol.com

Pineapple Angel Food Cake

1 pkg. angel food cake mix
1 20 oz. can crushed Pineapple, do not drain juice

Mix dry cake mix and pineapple together. Pour into an ungreased 9 x 12 pan. Bake at 350° for 25 to 30 minutes or until golden brown.

Beefy Biscuit Cups

1 lb. ground beef
1 jar (14 oz) spaghetti sauce (I used Prego "Meat" spaghetti sauce)(I am
going to try Manwich)
2 tubes (8 oz. each) large refrigerated biscuits ( I used Grand's Buttermilk Biscuits)
1 cup (4 oz.) shredded Cheddar cheese

In a skillet, brown beef; drain. Stir in the spaghetti sauce; cook over medium heat for 5-10 minutes or until heated through. I added just a tiny sprinkle of garlic powder in this process. Press biscuits onto the bottom and up the sides of greased muffin cups. You can use either but mine turned out much nicer looking because I used "Texas Size" muffin pans. Spoon 2 tablespoonfuls meat mixture into the center of each cup. Back at 375° for 15-17 minutes or until golden brown. Sprinkle with cheese; bake 3 minutes longer or until the cheese is melted.

Spuddle Casserole

10 medium red potatoes
1 bunch green onions (chopped - tops, too)
1 large jar bacon bits
1 stick margarine
1 16 oz. container sour cream
milk
1½ cups extra sharp Cheddar cheese, grated
1/4 tsp. garlic salt
salt and pepper to taste

Peel, cube and boil potatoes until tender. Drain and mash. Add margarine and stir into potatoes until melted. Add sour cream and, using a hand mixer, whip potatoes until smooth, adding the milk as needed until you get the consistency of regular whipped potatoes. Add onions, bacon bits, garlic salt, salt and pepper and 1 cup of the grated cheese mixing well. Pour mixture into a large casserole dish.  Top with remaining 1/2 cup grated cheese. Bake at 350° for 30 minutes or until bubbly. This is like a loaded baked potato. Yes I realize it's a MTF (more-than-fiver) - had to use it - it is too good and I love the name. I do occasionally cheat, can't condemn a tempting recipe for one lil' ol' extra ingredient.

Beer Bread
 
   Beer Bread is a quick bread to make to accompany any beef dish. The type
of beer you use will change the taste. (However it doesn't really taste like beer - I do not care for beer and I love this bread. I think it goes with anything too.)
 
1 (12 fluid oz.) can or bottle beer
3 cups self-rising flour
3 Tbls. white sugar 

In a large bowl, mix together the sugar and flour. Add beer and continue to mix, first using a wooden spoon, then your hands. Batter will be sticky. Pour into a 9 x 5 inch greased loaf pan. Bake at 350° for 50 for 60 minutes. The top will be crunchy, and the insides will be soft. Serve topped with butter or cheese spread.

Can't help adding my 2 cents here - I've made this countless times. Every time my batter behaves a little differently, altho it always ends up a big lumpy glob. I've never used my hands but maybe that's not a bad idea :) I pour as much of a melted stick of butter over the top as the pan will hold without spilling over about 15 minutes before it's due to be done. You will need more than one loaf for more than four people, absolutely guaranteed.

Quick and Easy Fruit Cobbler

Melt 1 stick butter in large cake pan, mix together:

1 cup sugar
1 cup flour
2 tsp.s baking powder
1/2 tsp. salt
3/4 cup milk

Pour over melted butter, spreading batter out to edge of pan. Drop by large spoon - 1 can fruit pie filling - over flour mixture, being careful not to mix. Bake for 30 minutes at 350° or until brown. Great plain, warm with cold milk, ice cream or Cool Whip

So Simple Pie

1 small box of instant vanilla pudding
8 oz. sour cream
8 oz. whipped topping
10 oz. can crushed pineapple, drained, reserve the juice
9 inch graham cracker or Oreo pie crust
1 cup sliced strawberries, kiwi, banana, mandarin oranges (optional)

Mix the pineapple with half of the juice with the pudding. Add the sour cream, and fold in the whipped topping. Turn this mixture into the crust and chill several hours before serving. Top with sliced fruit. (Try a combo.)

Roasted Tomatoes with Garlic

4 - 6 ripe medium tomatoes
2 - 4 cloves garlic, finely chopped
1 - 2 tsp. (5 - 10 ml) dried oregano
4 - 6 tsp. (20 - 30 ml) olive oil
Salt and freshly ground pepper to taste

Cut the tomatoes in half and place on a baking sheet. Sprinkle with chopped garlic and oregano. Drizzle with olive oil and season with salt and pepper. Bake in a preheated 325F (180C) oven for 1½ to 2 hours, until the centers of the tomatoes are soft and the skin has begun to shrink. Serve hot, cold, or at room temperature.

Cabbage And Noodles

4 cups cut up cabbage
2 cups uncooked noodles
2 Tbls. butter
2 Tbls. flour
2 cups milk
salt and pepper to taste

2 cups shredded cheese (reserve ½ cup cheese for top of casserole)

In a large saucepan put cabbage and noodles. Cover with water; and a dash of salt and simmer until tender (about 10 to 15 minutes). Meanwhile, make a white sauce. Into 2 Tbls. melted butter stir the flour. Then add milk and salt and pepper to taste. Stir in 1½ c. shredded cheese and the drained noodles and cabbage. Place in oblong baking dish. Sprinkle the remaining cheese over all. Bake until cheese is melted and bubbly.

Tips for Entertaining

1. When one hosts a dinner party, it is essential that all the place mats match, or, at the very least, that they all come from the same fast-food restaurant.

2. Entertaining in your backyard? The key to a nice-looking lawn is a good mower. I recommend one who's muscular and shirtless.

3. My favorite party game is "Pin the Cleanup on the Guests."

4. Nothing in the world is quite so entertaining as pouring old milk into new containers before having guests over.

5. A good host must always be a stickler for attractive food presentation! I always take the foil completely off the TV dinner before serving.

6. Getting your home in tiptop shape for a party can be fun if you think of it as kicking dust bunny butt!

7. Take short cuts! I used to offer my guests instant coffee. They kept whining for hot water to go with it.

8. The best way to prepare a roast is to make an aluminum foil tent over your roasting pan. Similarly, the best way to prepare for relatives is to pitch a tent in the backyard and stay there until they leave.

9. When decorating for a party, be creative with regular household items. Some people might just see a moldy shower curtain with torn eyelets. What do I see? A new tablecloth.

10. The better you cook, the more likely your guests will return. Which is why I'm not usually too hot in the kitchen.

The above from Grandma's Kitchen at the "PUBlication" LadeLade@aol.com - always a wonderful variety of content.

Critter Cookery

This is a nice idea, kids cooking for their pet. This project is rated EASY to do. A gift your pet will surely enjoy. Bake, wrap, and give today or any holiday for your dog. Parental supervision is recommended with the use of an oven.
 
Dog Biscuits/Dog Cookies

1/2 cup cornmeal
6 Tbls. oil
2/3 cup water or meat broth
2 cup whole wheat flour

Tools for the job: Rolling pin or drinking glass with straight sides, cookie cutters (bone shaped would be fun), cookie sheet

Mix dry ingredients together, add wet ingredients. Use your hands to mush it up well. If it feels too dry, add a few drops of water. If it feels too wet, add a teaspoon of flour at a time until it feels soft but not sticky. Careful not to over-mush or the dough will get tough. Roll out about 1/4" thick on a flour dusted surface, cut out with any shape of cookie cutters. Place on cookie sheet. Bake at 350°, about 30-35 minutes, or until lightly golden. Be sure to let cool before giving to your pet!

Rexanne found this in a great collection of kid projects at The Whole Caboodle.

In response to my request for kitty recipes, Jill sent this: My five cats all love a can of sardines (in oil) every now and then. Also brewers yeast mixed in their canned food, or sprinkled on dry/moist, is a flavor they like, and I've been told that it helps keep their skin and fur healthy, and deters fleas. I've heard yes and no on that, don't count on it for flea control.

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OMG - loads of food company links (always excellent easy recipe sources) and private pages too Cooking Sites Quick Keys - thanks Jim at SCC for digging that one up. The Quick Keys page is part of In the Kitchen with Lucy's site. It is a superb resource, generous variety, but not so much as to be overwhelming. It even has a Less-than-Fiver section!
 

Greek Spaghetti

1/4 lb. Romano cheese, grated
1/4 lb. Mozzarella cheese, grated
1/4 lb. Provolone cheese, grated
1/2 cup margarine
garlic powder
16 oz. spaghetti

Cook spaghetti as directed on package. Mix cheeses together. Refrigerate until ready to use. Melt margarine and add garlic powder to taste. In sprayed casserole pan, layer cooked spaghetti, top with cheese, drizzle margarine on top. Continue layering. Be sure to end with cheese on top. (If you really like garlic you can sprinkle between layers as desired.) Bake at 350° (175 C) until cheese is golden.

Golden Bread Shrimp Roll

10 medium uncooked shrimp (shelled except for tail)
5 slices of white bread (cut in half and rolled flat)
1/2 onion, sliced
2 tsp. curry powder
salt and pepper to taste
1 egg, beaten
vegetable oil
lettuce leaves

In a medium size bowl combine the shrimp, onion, curry powder, salt and pepper. Marinate for 30 minutes. Lay the flattened the white bread on a level surface. Place one marinated shrimp and some onion onto the bread. Roll the bread so that the shrimp and onion are held in the middle of the bread with the tail sticking out of one end. Seal the edges of the roll closed with the beaten egg. Continue this process with each shrimp. Pour enough vegetable oil in a large skillet to cover the shrimp rolls. Heat the oil over a medium heat. Oil is ready for frying when bubbles begin to rise. Place a few shrimp rolls in the oil at a time. Fry until the bread turns a golden brown color. Drain on a paper towel and serve on a plate of lettuce.

Garlic Spaghetti

2 to 3 Tbls. minced garlic
3 to 4 Tbls. olive oil
1 (8 oz.) can tomato sauce
1/4 tsp. dried oregano
1 (8 oz.) package spaghetti

In a saucepan, heat the oil and add the garlic, cook but do not let garlic brown. Stir in the tomato sauce and oregano. Cover and simmer for about 20 minutes. While the sauce is simmering, cook spaghetti as per package directions and drain. Pour sauce over cooked spaghetti and serve.

Garlic Ranch Chicken

1 lb. skinless, boneless chicken breasts
1 cup fat free ranch style salad dressing
2 Tbls. chopped garlic
1 Tbls. chopped fresh basil

Combine the dressing, garlic and basil in a large resealable plastic bag. Add chicken pieces, turning them to coat. Squeeze out air and seal bag. Place in refrigerator for 30 minutes. Preheat grill to medium heat. Grill chicken breasts for 6 to 8 minutes on each side, turning occasionally, until juices run clear when pierced with a fork.

Grecian Pork Tenderloin

1½ cups lime juice, including some pulp
3/4 cup olive oil
6 cloves garlic, sliced
2 tsp. salt
6 Tbls. dried oregano or Italian seasoning
2 (12 to 14 oz.) pork tenderloins

In a large resealable bag, combine lime juice, olive oil, garlic, salt, and oregano or seasoning. Taste marinade. If too tart, add a little more oil. Not enough zing, add more lime. The garlic and salt flavors should also be up front, yet not overpowering. Add tenderloins, and marinate in the refrigerator for 2 to 5 hours. Preheat grill for medium heat. Brush grate with oil, and place meat on the grill. Cook over medium heat for 15 to 25 minutes, turning once.

Garlic Caesar Chicken Tenders

1 lb. chicken tenders (tendon removed)
8 oz. bottle Caesar salad dressing
2 cloves garlic, minced
2 cups plain bread crumbs

Combine dressing and garlic. Mix well. Marinate chicken in mixture for at least 8 hours, or overnight. Preheat oven to 350°. Place bread crumbs in a large resealable plastic bag. Remove chicken from marinade and place in bag with bread crumbs. Shake until all chicken pieces are coated. Place chicken in a 9 x 13 inch baking dish and bake for 25 minutes or until no longer pink in center and juices run clear.

Greek Chicken Salad

2 cups cooked, cubed chicken meat
1/2 cup sliced, raw carrots
1/2 cup sliced or cubed cucumber
1/4 cup sliced black olives
1/4 cup crumbled feta cheese
1/4 cup Italian style salad dressing

In a large bowl combine the chicken, carrots, cucumber, olives and cheese. Gently mix together. Add the salad dressing and mix well. Cover and refrigerate. Let flavors marinate for at least 1 hour. Serve on a bed of lettuce if desired.

Golden Chili Chicken

2 Tbls. vegetable oil
1 (2½ lb.) whole chicken, cut up
1 large onion, cut into 1/2 inch wide slices
3/4 cup orange juice
1 Tbls. dried parsley
1 tsp. salt
1 Tbls. chili powder

In a small bowl, mix together orange juice, parsley, salt, and chili powder. Heat oil until hot in a 12-inch skillet over medium-high heat. Cook chicken pieces until browned on all sides. Remove excess fat from skillet. Add sliced onions and orange juice mixture to chicken in skillet. Heat to boiling, and then reduce heat to low. Cover. Simmer for 30 minutes, or until chicken is tender. Stir occasionally.

Green Olive Chicken

olive oil or vegetable oil for sautéing
2 onions, chopped
2 cloves garlic, crushed
6 pieces of any chicken parts, your choice
1 (3.75 oz.) jar Spanish olives
5 to 6 potatoes, peeled and cut into large chunks

In a large pot pour enough olive/vegetable oil to cover bottom of pot. Add onion, garlic and chicken and sauté, turning chicken pieces, until chicken is half cooked (4 to 5 minutes). Add 1/2 jar of olives along with 1/2 of the brine from the jar. Add the potatoes and enough water to cover chicken and potatoes. Cover and simmer over medium heat until chicken and potatoes are cooked and tender.

The above from SallyLou@aol.com, go to Sassy Sal's Cooking and Crafts for a vast selection of newsletters. The site is huge, I can't think what isn't there ;)

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  "To think or not to think. What was the question?"

That LOL came from MommieMail@aol.com, a list of Moms, those pregnant and those trying to conceive. Each day a single BCC mail is sent to the group that contains: News from other members, questions, advice, tips, freebies, jokes, stories, poems and recalls. "This is a very friendly group come join us."

I certainly do not fall into either category of reader ... however it's a great source of hints and tips, coupla recipes too (see below). Check it out. I loved the first one listed here. It was a NOOM too, winning a book for the editor.

###

 Whenever you empty a jar of dill pickles, use the left-over juice to clean the copper bottoms of your pans. Just pour the juice in a large bowl, set the pan in the juice, and let it go to work while you eat your meal. When through eating, wash the pan as usual. The bottom of the pan will look like new!

For oven racks and broiler pans that are encrusted with grime, spray generously with ammonia, seal tightly in a garbage bag, and let set for 24 hours. This also works on BBQ grills and pans.

Line your baking pans with aluminum foil before baking. This way, you won't  have to spend so much time cleaning the pan afterwards. Similarly, when roasting, lining the pan with aluminum foil will save a lot of scrubbing afterwards!

Instead of using expensive silver cleaners, put a dab of toothpaste on a clean rag and rub it on your precious possession. After you've rubbed it in, just clean it with another clean rag. Your silver will look like new.

Before you scrub pots, pans, or cooking dishes, sprinkle the entire surface with dishwasher crystals and add a little water. Let set. In a short time it will come clean!

To clean wooden cutting boards, cut a lime or lemon in two, pour salt on the cutting board, and rub the surface with the cut side of the fruit. Then scrub.

To get the copper bottoms of pots and pans clean and shiny or to clean cast iron pots and pans try the following: Slice a lemon in half, pour some salt on it. Rub it into the pan in a circular motion. Then gently scrub. Repeat the process until the pan is bright and shiny.

To clean copper bottoms on pots and pans, simply open a can of tomato soup paste, rub it on, scrub, then rinse. If you do this weekly, pots and pans stay shiny clean. This is a very inexpensive way to clean copper and brass items.

Refrigerate onions. The colder the onion is, the less you'll cry when cutting it.

To keep the skins on your potatoes from cracking, rub butter or shortening over them before you bake them.

Managing Leftovers

Start a leftover list and post it on the refrigerator. A reminder of what is in the refrigerator will help you think of creative ways to use the leftovers. And, the leftover list becomes a menu for snackers to choose from.

One good way to use leftovers is to try to include as many as possible in your meal plans. Planning leftovers might include preparing extra vegetables from Saturday's meal for Monday's stew. It will make preparing Monday's meal much easier and save on cooking and cleanup time.

I truly admire that level of efficiency. I will say I've gotten better about using leftovers - my best technique is still Must Go - one meal, everything in the refrigerator must go.

Leftover hot dog buns make good bread sticks or croutons. Simply butter them, season them with a little garlic powder and Parmesan cheese, and toast them in the oven.

Leftover roast beef or ham can be ground and mixed with other ingredients to create a sandwich spread.

Leftover waffles can be wrapped individually and frozen. When you want to eat them, pop them in the toaster.

Keep leftover cookies softer longer by putting two slices of bread in your cookie jar.

Chicken or turkey can be used in chicken or macaroni salad. Another good dish for leftover is a pasta topping made of chicken, cream of mushroom soup, Parmesan cheese, with pepper and Oregano. Simply serve over spaghetti or egg
noodles.

Leftover ham adds to scalloped potato casserole or potato salad.

Leftover bread can be ground into breadcrumbs and used for meatballs.

Pour water into mold and then drain before pouring in a mixture to be chilled. It will come out of mold easier.

Hard boiled eggs will peel easily when cracked and placed in cold water immediately after taking out of the hot water. AHA - now I remember ;0

Canned cream soups make excellent sauces for vegetables, fish, etc. Celery with lobster, black bean or onion with cauliflower, tomato with lamp chops.

~~~

Mexican Rice

1 cup uncooked Minute Rice
1 green pepper, chopped
1/2 medium onion, chopped
28 oz. can tomatoes

Fry 3 Tbls. of the uncooked rice until brown. Add onions and green pepper and sauté. Add rest of uncooked rice and a can of tomatoes (add a little water if needed.) Cook and simmer 1/2 hour. Serves 4 to 6.

Easy Shepard's Pie

1 lb. (.5 kg) ground beef
1 can condensed cream of mushroom soup
1 can green beans
mashed potatoes

Make mashed potatoes as usual. Brown ground beef, drain. Add condensed soup to the beef. Spread on the bottom of a casserole dish. Drain green beans and place on top of beef. Spread prepared mashed potatoes over the beans. Bake at 350°  (175 C) for about 30 minutes. You can add mushrooms to the ground beef mixture if desired or cheese on top to your own taste.

Mommiemail@aol.com   Mommy World Website

Another great source for the hintaholic is "KHATT Kountry" - AllyKhatt@aol.com, a free weekly variety newsletter, mailed on Thursdays using BCC, filled with informational links, articles of interest, computer tips, lazy women's recipe, household hints, free tags, and reader submissions welcomed." I know I have a few more examples around here somewhere - for now these will have to do. Definitely, more will be coming for next page.

When you go to the grocery store you may see a product in the produce aisle - a spray bottle of "fruit and vegetable cleaner" and find it priced at about $3.99.  When you look at the label for the ingredients, you will find the main ones are vinegar and water. Make your own veggie wash solution for the cost of a spray bottle and a bottle of vinegar. To make the solution, simply mix a few tablespoons of vinegar with water in the spray bottle and you're in business for a lot less $$. Not to worry, it won't leave a smell on your produce, and works great.

Instead of purchasing Windex, use plain alcohol. It is much cheaper and the sprayer off of an old Windex bottle, after being trimmed a little, fits right into the alcohol bottle. Also great to polish chrome fixtures.

In response to last page's Latest Hot ('scuse pun) Tip: Keep potato chips in the freezer. Has anyone tried this? My teeny fridge has no room to spare so let me know. Related tip: Nuke chips for a few seconds if they've gone stale.

AllyKhatt wrote: Chips keep indefinitely in the freezer. No need to nuke them, simply open and eat. No defrosting required.

She also sent this: The easiest way I know of to chop onions is in the blender. Peel and quarter the onions, place in blender. Add enough water to meet the top of the onions. Pulse on and off  until onions are of desired consistency ... careful, you will get onion juice very quickly. No more tears.

Thanks Ally, coming to think of it, you've run several NOOMs I've used, send me your snail mail, I'll send ya a book.

Remember that everything you see here is only a teeny sampling of the useful info that's out here. It could not be easier to subscribe and if for some reason you don't like the publication, canceling is equally easy - quickie note, you're on or off the mailing list.

What NOT to Freeze

Fortunately, there are only a few foods that cannot be frozen successfully.

Custard and Cream pies have a tendency to curdle or separate when frozen.
 Stuffed poultry should never be frozen, freeze stuffing separately.
    Tomatoes, cucumbers and cabbage cannot be frozen when raw.
    Pears do not freeze well because they turn brown.
    Boiled potatoes become mealy when frozen.

    If you plan to freeze stew for later use, add the potatoes when you use it.

Commercial sour cream separates when frozen.

Mayonnaise separates when frozen. If you plan to use with sandwiches, mix thoroughly with creamed butter to prevent separation.

Cured meats, bacon, ham, sausage can be frozen for only very short periods because the fat in the tissue quickly becomes rancid. 

Celery can't be frozen whole, instead, cut it into small pieces. Mince the leaves. Dice celery ribs. Package, uncooked in separate bags. Add frozen celery while still frozen to cooked dishes. Frozen celery cannot be used in a salad, or raw in uncooked preparations because it wilts when defrosted.

This is not my wisdom, I would like to be able to identify the source (one of those sure-I'd-remembers) - any info would be most welcome. I don't think it came in regular e-mail.

 

The A List

The following "A" listings are from AlphabetSoup, a weekly guide to simple cooking terms, related recipes and interesting facts.

~~~

Al Dente: Commonly refers to pasta, which should be cooked just to the point that it is completely tender but still remains firm.

Antipasto: Italian for 'before the meal,' it usually consists of an assortment of cold meats, vegetables and seafood, etc. eaten as an appetizer.

Au Gratin: French cooking term, used for describing sauced dishes that are topped with bread crumbs, or cheese or both and then broiled until slightly browned. It is often used to describe dishes that are covered or baked in a creamy cheese sauce.

For not-so-common cooking terms, visit:
http://www.practicalkitchen.com/cgi-bin/dir/jump.cgi?ID=1114

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To brighten darkened aluminum cookware, cook an acidic substance such as apples, tomatoes, rhubarb or vinegar in the pan. Try removing stains or discoloration by boiling 2 Tbls. cream of tartar in 1 quart water in the pan.

~~~

Stuffed Mushroom Appetizers

30 large mushrooms (about 1 lb.)
1/2 lb. bulk pork sausage
1 cup chopped diced tart cherries
2 green onions, sliced
8 oz. package cream cheese, softened

Pull stems from mushrooms and discard (or save for another use.) Rinse mushroom caps; drain well. Set aside. In a large skillet, cook sausage, stirring to break up meat for 5 minutes or until sausage is done. Remove from heat. Add diced cherries, onions and cream cheese; mix well. Fill each mushroom cap with a heaping teaspoonful of sausage mixture. Place filled mushrooms on a lightly greased baking sheet. Bake in a preheated 425° oven 6 - 8 minutes. Serve immediately.

For more appetizers, visit;
http://www.practicalkitchen.com/dir/Recipes/Appetizers/

 Alcohol in Cooking

The assumption is that when you cook with wine or other spirits, the alcohol "burns off" in the process of cooking. Not so, according to a study made a few years ago. In fact, much of the initial amount of alcohol still remains, even after as much as two hours of cooking. In the study, it was proved that the extent of alcohol loss depended on a several factors:

First, how severe the heat was when applied in the cooking process; second, the pots surface area. The bigger the pan, the more surface area, the more alcohol that evaporates during cooking.

If you want the flavor of wine but not the alcohol, try cooking with a nonalcoholic wine. Or try these nonalcoholic substitutions:

For 1 cup of wine, try 7/8 cup chicken stock for savory dishes or fruit juice for desserts and the remaining 1/8 cup lemon juice or vinegar. Try tomato juice and add fresh herbs.
 
For 1-2 Tbls. dry wine substitute lemon juice or vinegar e.g. for dips.

For Amaretto, try 1/2 tsp. almond extract for each 1/4 cup liqueur. Add extract gradually and taste as you go along.
 
For orange liqueur such as Grand Marnier, use the equivalent amount of frozen orange juice plus a little orange rind.
 
For coffee liqueur, use coffee made with 4-6 times the amount of coffee you normally use or double-strength espresso.
 
Other fruit liqueurs, use the syrup from canned fruit (reduced by boiling).
 
Rum - try small amount of rum extract or vanilla.

Subscribe: AlphabetSoup-subscribe@egroups.com from The Practical Kitchen
 
     If you write in the dust, please don't date it!

Miscellaneous Mail

I found your web site while snooping around for a recipe using Ritz Crackers to make a mock apple pie. While shopping with my cosmopolitan, coupon-clipping daughter I mentioned to her that a pie could be made using crackers and no apples and she would swear it was apple pie. After her polite chuckle and furtive eye-rolling I decided to buy a box of crackers and surprise her with the pie! Much to my chagrin, there is no recipe on or in the box!  Can you help me teach this young whipper snapper a new trick? Any help or links you can provide will be greatly appreciated.

I went to my fave search engine www.google.com - typed in mock apple pie. Tons of listings, I also recommended www.BettyCrocker.com - much as I hate to admit it, for a figment (and she always was - sorry to break the news, I know it hurts), ol' Betty does a dang good job coming up with answers.

Thank you so much for your time and effort! I can't wait to whip this up and wipe the smirk off my daughter's face!  :  ) I LOVE reading your web site!! Keep up the good work! O.L.M.

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Scenario: I have unexpected guests (will be here in 3 hours) and it's 90 outside. OK? So I jump on the Internet looking for fast, easy, hopefully cheap recipes. After wasting precious time I found nothing. Somehow I stumbled on to your site. It's fun, it's funny, it gave me what I needed. Thanks. It will be bookmarked. J.L.

~~~

... have not seen a site this funny in a long time. Vivian

I don't usually put pure pats on the back in here but what the hell, at this point I'm slap happy, and just happy to find anything I recognize. Besides the emergency rescue was one of the nicest compliments I've had. I'd love to hear if one of my ideas saved your day too - thanks!

I have really enjoyed your web site! Your ideas and sense of humor are great! I am a busy working mother (and wife) with two children. I was hoping you had some suggestions on what I could leave behind in the fridge or freezer for my family's dinners while I am out of town. I will be gone for 4 days and concerned that McDonalds would not be the most appetizing meal after the 2nd or 3rd day? Any suggestions for some easy to prepare and quick to warm up meals beyond Chef Boyardee?

I also wanted to share a suggestion for a quick and easy meal that pleases my whole family. Hot roast beef sandwiches with gravy. I stop by the deli counter and buy a lb. of roast beef (already cooked and sliced). Pick up a jar of beef gravy and whip up some mashed potatoes, warm everything up in the microwave and in less than 30 minutes my family thinks I've spent the day cooking!

Also, my son loves my easy beef stroganoff. I brown a half lb. of stew meat, add a jar of your favorite beef gravy serve over egg noodles, with bread and a bag of salad and you have a great meal! Thanks for your help! Vicki

Now don't have a heart attack, my best suggestion ... cook a turkey. That's what I usually do because even tho it's a huge pain, Tom will sit in the fridge for sandwiches and it's not too hard even for kids to reheat whatever fixin's they want. They usually taste a little better in the "off" season too.

Anyone who has leave-em-set ideas, send them in - thanks.

OK, you all know I'm cooking challenged. Gourmet for me is taking the stuff out of the plastic wrapper to microwave. I microwave on "high" only, power settings are too hard and advanced for me.

Once in a while I come across something easy and soooo good. This is from Mother, I can't take credit ... she can't either, she got it from someone else. NO COOKING and four ingredients ... now that's cookin'.

Dessert Pie ... don't even have a name for it.

One small prepared graham cracker crust
One can fat free Eagle Brand sweetened condensed milk (green can)
One 8 oz. tub fat free Cool Whip, defrosted in the fridge
Juice of two lemons. If you are as challenged as I, strain out the seeds Okay?

In a mixing bowl put the Eagle Brand milk and the lemon juice. Fold in the Cool Whip, gently. This will take about one whole minute of folding. Pour in the crust. Chill for about half an hour.

This is so light and so rich ... and fat free. It's fabulous with a good strong coffee after dinner. It looks kind of "plain Jane" so you can garnish with some fruit if you like. Yum. This is as creative as I get. Enjoy, Loni

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Per your request, we've added a card to cover all belated greetings. Visit the Special Occasions section and look for Mittens. Comedy Zone Staff

The CZ guys just kill me - they announced a new post office and I happened to need a belated birthday card. Actually people would go into shock if I ever did come up with a card on time. Check it out, but warning - Mittens is a very naughty kitty. Comedy Zone Post Office

Don't miss What fuels the comedic mind?- up close and personal, an indepth interview with the CZ staff ... next page.

I wanted to recommend our site www.foodvision.com. (re LTFs) We have over 2000 recipes which in itself is not a lot compared to other sites; however all of our recipes have color pictures, nutritional values, recommended wine and ability to adjust recipe depending on # of servings. In addition we have Ask The Chef which allows users to submit questions to our corporate chef, Chef Geir Kilen, Also, we have Ask The Wine Expert which allows users to submit questions to our corporate Sommelier Hoyt Hill.

The site is very well done (oooh bad pun - I mean professional). Look under holiday specials and click on Antipasto Tortellini and Broccoli Salad to start.

OK, down to a coupla quickies ...

I keep little Bubba's (Buster) food in a plastic container. Actually it's a garbage can with flip-up lid. I put his clean dish on top of it to remind me whether I've fed him or not. I know that's terrible, but I really have forgotten if I fed him when I've been wrapped up in a project. So I fill his bowl, he dives in, 10 seconds later I remember ... OOOps. Makes him happy as can be but not too healthy for his waistline.

Nuke hand lotion to get that last bit - careful tho - can be hotter than you expect!

Try cellophane or adhesive tape to remove a splinter.

~~~

I did not have any material (that I could find) from several of my favorite newsletters but I don't want to leave them out - you can check archives at their sites before deciding to subscribe.

The Flamingo Times Southern humor and recipes and much, much more unexpected entertainment.

DreamLovers Four or five different parts, containing jokes, recipes, trivia, facts, poems and a page of links. Each page has a disclaimer on it, along with a background for you to save if you wish. (for AOL 4.0 and 5.0 users only). Sent daily, might be an occasional Saturday mailing - Sundays definitely off. Kathleen is looking for recipes that have not been previously published for her upcoming Internet Friends Cookbook. Sneak preview available at
http://hometown.aol.com/dremluvr92/myhomepage/cooking.html

Rexanne's Web Review, Websites and Insights, Parent and Kid links - all very educational and/or fun. Her holiday pages, found at www.Rexanne.com, are as completely complete and more as you'll find anywhere. Also check out her Views on Parenting for a refreshing, unique voice that makes real sense. Rexanne is also making my new page announcements ... because I am not ready to face the list monster. She is much braver than I :) - has had it whipped for months.

Actually all the participating newsletters run my blurb, Rexanne and I talk every day tho, so she always has the very latest. I'm also going to try a nifty alternative idea. Send me a blank e-mail with "Send me the new page" in the subject line. I'll stash it, then all I'll have to do is hit send and you'll have immediate notice.

Sonshine News - Smiles and sunshine links, wide variety including freebies, games, kid's stuff, greetings and inspirations. WVHaze@aol.com

The Funnie Express -We have jokes, CBS sports, poems, webtools, casino and shopping. TheFunnieExpress@aol.com MicHappy Recipes is a separate newsletter, see archives at Funnie Express site.

Happy Thoughts is a daily G-rated newsletter filled to overflowing with lots of interesting facts and information, jokes, inspirational stories, recipes, fonts, pictures, links, puns, themes, quotes, computer tips, backgrounds, and everything you need to fill your day with plenty of "Happy Thoughts." Every day is different in style and content. This newsletter is a gift to me from God and all done in fun and in my love of people. Jsattele@aol.com

~~~

TJinIowa@aol.com's Gold Rush features poems, jokes, graphics, terrific one-liners - "I'm not getting older, I'm getting meaner" - and loads of links. Ask for a sample copy.

"Hillbilly Cornbread" - one of the friendliest little ol' variety zines around. Editor Crazy Martha (she said that, not me) features pen-pal ads, recall warnings, ButterBean Jean's freebie links, 'puter tips, poetry, inspirational stories, recipes, humor and more. hilbilcorn@aol.com

~~~

This was a nice surprise.

Petit's House

Thanks for your patience. I think things are back on track again ... famous last words. Those who can stick to self-imposed deadlines are to be congratulated. Could be one of my personalities corrupts the rest of the group by convincing them we had enuf of that in real print ;) There are days everything seems to get in the way of tending to biz. Don't let that stop you from sending in the goodies and comments - I (we) will get to them!

Be

Don't forget to send that blank e-mail - "send me the new page" subject line.

TheRealMartha@Mindspring.com

or

AltMartha@aol.com

or

MsAtte2ude@aol.com

I wasn't kidding about those personalities ;)

Remember, if you don't get a reply in a day or two, please try again - mail sometimes does not reach me in the first place.

Some graphics by

Hobo's Country Graphics

I'm terrible about keeping track of graphic credits under normal circumstances, please let me know if I need to add a credit. I do have a list at Index and Graphic Credits - good page to check out anyway if you're looking for art and for the rest of the insanity.

OK, that's gonna do it for now ... phew! Got a whole bunch of stuff I didn't use - some of the missing stuff may resurface too. Bubba, computer fixer extraordinaire, is finally home. Uncle Sammy's had him running all over the country - how rude! Nobody's priorities are in order these days.

~~~

Back to: Even More Summer Catch All

Forward to: Fall Catch All

AAAck - Christmas will here soon!

Order My Book

Go print out an order form right now so you don't forget. Bookmark first tho.

~~~

Warning: If your humor sense isn't a tad wicked - you will not appreciate what's below. However, if you are a domain owner, or want to cruise some outstanding sites, you are cordially invited to check it out.

It's a link (not kink) club for women. We also have a men's pet auxiliary for consenting mascots. I do hope no one is offended, just couldn't resist the word play. Check it out and send your friends, remember tho, membership is limited to domain owners. Club Domainatrix - Also putting together a review board, feel free to send in your ratings.