Summer Catchall
Summer is for sinning ... with ice cream of course. For dessert, at the bottom of this page, find Frozen Heaven and lots of great links to more naughtiness. Should you care to start the day being bad, try ice cream on your cereal - delightfully decadent.
Bummer reality check :(
The most fattening thing you can put in an ice cream sundae is a spoon. Party poopers. Ok, now let's get serious here ...
The Ice Cream Flavor Personality Test
Pick your favorite flavor of ice cream from the following:
1) Vanilla
2) Chocolate
3) Butter pecan
4) Banana
5) Strawberry
6) Chocolate chip
Pick your flavor before you continue ... don't peek!
A national manufacturer of ice cream, Edy's Grand Ice Cream,
commissioned an ice cream flavorology study to determine how ice cream preferences relate
to personality. The study, conducted by Dr. Alan R. Hirsch (MD), Neurological Director of
the Smell & Taste Treatment and Research Foundation in Chicago, revealed that distinct
personalities correspond with ice cream flavors.
If you like vanilla, you are colorful, impulsive, a risk taker who sets high goals and has
high expectations of yourself. You also enjoy close family relationships.
If you like chocolate, you are lively, creative, dramatic, charming, enthusiastic, and the
life of the party. Chocolate fans enjoy being at the center of attention and can become
bored with the usual routine.
If you like butter pecan, you are orderly, perfectionistic, careful, detail-oriented,
conscientious, ethical, and fiscally conservative. You are also competitive, aggressive in
sports, and the take-charge type of personality.
If you like banana, you are easy going, well adjusted, generous, honest, and empathetic.
If you like strawberry, you are shy, yet emotionally robust, skeptical, detail oriented,
opinionated, introverted, and self critical.
If you like chocolate chip, you are generous, competitive, and accomplished. You are
charming in social situations, ambitious, and competent.
What a hoot - these people are
serious, why not proceed with the rest of it. Never can tell about these things ...
(~.*)
The flavorology research compatibility chart for ice cream lovers:
If your favorite flavor is:
Vanilla - you are most likely to be compatible with someone whose favorite flavor is
vanilla.
Chocolate - compatible with butter pecan or chocolate chip.
Butter Pecan - compatible with butter pecan, chocolate and chocolate chip.
Banana - compatible with all flavors.
Strawberry - compatible with chocolate chip.
Chocolate Chip - compatible with butter pecan or chocolate.
Think of the soap opera plot possibilities. Can an ice cream addict find true happiness with a strict vegan (no animal products, i.e. milk)? OMG
Alrighty then, on with the the show ...
Welcome new visitors and it's lovely to see those familiar faces too :) As usual I must apologize for a long intermission. It's been quite the zoo. We were about 90 percent packed to move when Bubba had a little cardiac episode. He's fine now but everything is in total chaos, can't find any of my notes so ... maybe that's how I came up with my latest brilliant idea. Below you will find contributions from a great bunch of recipe list leaders.
I couldn't begin to count how many newsletters I receive (it's obsessive naturally), each one is unique and all have excellent ideas. Anyway ... many of my regular readers have asked me to do a newsletter or at least create an update notification mailing list. I tried a couple of shots - it wasn't happening. I get aggravated when the computer wants to do things its way if ya know what I mean. Then it occurred to me with all those other letters circulating, why add to the traffic. Soooo, what we have here is a co-op. You may subscribe to any of the letters which will announce my updates and we will have a whole new HUGE source of LTFs (less than five ingredient) goodies. What a deal! Send your subscription requests to the email addresses listed and get your taste tuned to terrific new treats.
Also, be sure to subscribe to Rexanne's Web Review (archives), Rexanne3@aol.com - RWR is an extremely entertaining, thought provoking parenting publication that highlights worthwhile, family-friendly sites. I don't have kids and I love it so don't let not having little ones hold you up. Rexanne and I are old buds now. She sent me a few recipes from a cookbook she has in the works. I thought they would make a neat little feature all their own, and so they did, Rexanne's Corner. Go see what the "Mom of the World" feeds her kids. We talk every day so she knows all of what's going on and will have up to the minute weekly reports in RWR of updates happening here. That concludes the biz report.
Before I start on the recipe stuff tho, I gotta give ya this, I just about died laughing - helps appreciation if ya live with a Bubba :)
Idinit: Term employed by genteel
Southerners to avoid
saying ain't. "Mighty hot today, idinit?"
Here we go ... First report is an amazing improvement on the basic hot bacon dressing concoction. I love spinach salad even tho it's truly a trick finding fresh spinach that doesn't look like it's been thru a war. The usual instructions: fry bacon, do not drain, crumble, add a dose of approximately equal parts cider vinegar and sugar. Mandarin oranges happen to be quite tasty on spinach salad, as well as hard boiled eggs and onion (try parmesan too). Light bulb on ... used the Mandarin juice instead of sugar - dee-lish. And it would count as a healthier (supposedly) counteraction against the baaaad grease (don't think; eat, enjoy, worry about it later). BTW, I think it's easier to cut the bacon, with scissors, before cooking.
Next ... Ever heard of Steak-umms? Very peculiar product, "100% All Beef Sandwich Steaks, Chopped, shaped, thinly sliced" - think steam-rollered hamburger, or if you know what a Philly steak sandwich is, that's close. In fact, that's the recipe on the box. "Sauté chopped onion, add 4 steaks and cook. Add 2 slices cheese on top and melt. Place in two oblong rolls." Try it, you'll like it. Wins points on the low heat-up-the-kitchen scale. I must say I was pleasantly surprised to find "New Improved! Less Spatter and Mess in the Pan" to actually be true for that type of statement for a change. There was only enough grease for the instant onion to brown nicely. For a change, try pita pocket bread. Plan one steak per half pita (amusing that the box recipe specifies 4 steaks, there are 7 in the box - a sneaky ploy to make us buy 2 boxes ... surely not). Works best to break the steaks into pieces before cooking. Stuff the pockets with shredded mozzarella, add steak pieces, top with more mozz and bake a few minutes. A loaf pan holds 4 pockets.
Coupla quickie salads type thingys here, one little zippy zinger is
chopped avocado, tomato and green onion (I use one tomato to three avocados and 2 or 3
green onions) in lemon juice (bottled is fine, be sure each avocado piece is coated so not
to turn brown). Good by itself or on top of lettuce.
Also, chopped tomato, cucumber, celery, onion (red, any would do) in bottled Caesar
dressing. Just made that one up the other day. Had all that stuff chopped up for regular
salad - it lasted longer than than the lettuce.
While it may not be particularly appetizing to think about bugs, they are a summer deal-with-it. The following is from DreamLoversmail@aol.com Check out DreamLovers for more information on list options. Kathleen is the list leader of Dream Lovers which has been in existence for 2 years. She sends out jokes, recipes, trivia, facts, and poems. Each page has a disclaimer on it, along with a background to keep as a special gift to subscribers. (For AOL 4.0 and 5.0 users only.) The Link List is brand new list. That list only gets the link page sent out everyday.
Formulas to rid your home of insects
Ants
To keep ants out of a house or a garden: sprinkle ground cinnamon around base of house. (I get the bulk cheap stuff works great no ants in 7 years!) You can also sprinkle it on ant beds, to kill the ants (or they will travel to your neighbors yards). For your garden: sprinkle concentrated lemon juice round the whole garden. Both are ok to use if you have pets or little kids around, safe for all to use and you can get the kids to do it for you without worry!
Ant Traps
1/3 cup molasses
6 tablespoons sugar
6 tablespoons active dry yeast
Mix ingredients together in a small bowl until they form a smooth past. Spread the mixture into plastic lid. Any old plastic container will do. Set the mixture near the mouth of ant hill. For kitchen areas, coat a strip of cardboard with the mixture and lay along floor or in crevices where ants travel. Works best with medium to large ants. Try substituting honey for the molasses.
Mosquito/Insect Repellent
Formula 1
3 cups rubbing alcohol
1 1/2 cups red cedar wood shavings
1/2 cup eucalyptus leaves
Mix ingredients together in a large bowl or jar. Cover and let
stand 5 days. Strain the solid ingredients out and save the remaining liquid. Store
tightly sealed. Yield: 2 cups. To use, pour into a small spray bottle and spray lightly on
skin.
Formula 2
1/4 cup denatured alcohol
1 1/2 teaspoons camphor
1 1/2 teaspoons calcium chloride
Mix ingredients together in a bowl and stir until dissolved. To
use, rub on skin before going outside, or pour into a small spray bottle and spray lightly
on skin. Caution: Do not use near eyes. Discontinue use if you notice a
rash or other allergic reaction.
Formula 3
Mix together one ounce of either oil of citronella or pennyroyal,
baby oil or vegetable oil, a few drops. Citronella and pennyroyal can be found at most
health food stores. Apply to skin before going outside.
Formula 4
4 parts glycerin
4 parts alcohol
1 part eucalyptus oil
Or make a solution of equal parts of isopropyl alcohol and methyl
phthalate.
The castor bean plant
Seeds available from any nursery. Plant in pots within the house;
replant outdoors. Decorative and they grow like weeds!
Garlic Juice
My grandson is allergic to any type of repellent with chemicals in
it so we use a mixture of garlic juice and water. Use at least 1 part garlic juice to 5
parts water in a small personal size spray bottle. Works every time, works great in the
woods, hubby forgot one day and had a terrible case of chiggers. We originally started to
use this in our garden instead of poisons and decided to use it on ourselves since it
worked so well.
Roach Exterminator
Mix one pound borax, 60 oz. powered sugar, 1 oz. cocoa powder and 2
oz. sodium fluoride. Sprinkle around places pests are known to frequent. Keep out of reach
of children!
Moth Paper
Melt together 4 parts naphthalene and 8 parts paraffin wax. Paint on paper while still warm.
~~~
Also, from a recent DreamLovers issue, a spiffy LTFer ...
Cheesy Frosted Cauliflower
1 med. head cauliflower (take note of weight when purchased)
1/4 - 1/2 cup mayonnaise (low fat if desired)
1/4 teaspoon salt (optional)
1-2 teaspoon prepared mustard
1/4 cup grated cheddar cheese
paprika
Remove woody base, leaving cauliflower in whole head. Pierce the core with a knife to make porous. Place in 2 quart microwave casserole and cook, covered, for 6 minutes per pound on high power (100%). Let stand a few minutes. Salt if desired. Spread cauliflower with mixture of mayonnaise and mustard. Sprinkle with cheese. Heat for 1 minute, or until cheese melts, on medium-high power (70%). Sprinkle with paprika, slice into wedges and serve immediately.
I'm not crazy about cooked cauliflower, tried it on broccoli - not
bad, my own fault, used a little too much mustard.
One of the things I like best about the newsletters is the personal touch. A real person is telling me that this or that works. Dang, it might work for me too. It's also interesting to have a little story to go with a recipe sometimes. Maybe it's a must-have at a certain holiday or how the cook happened to invent the masterpiece, whatever.
What it boils down to is we're all a little nosy :) - it's fun to peek into other people's lives. I'm a Jones so I don't have to worry about keeping up there and I certainly don't care what the latest trend is - PC ain't me, nonetheless it's almost like establishing a family connection when you find common ground. Better yet are disaster stories of course - I'm not the only one, phew! I always try to include screw-up warnings in my publications. At the very least, comfort is found by having gone by the book.
To give new visitors an idea how this all started, it was my father-in-law, sadly now ex (I miss the old man, not his son), who pushed me into the kitchen. Last guy in the world you'd suspect of being a great cook. Rough and feisty, the man was a natural tho. One problem he passed along to the ex was a propensity to use every pot in the house. Since it was only fair that I do dishes, my manicure was suffering. Chili, for instance, tended to grow - rather like The Blob. It was ridiculous. So I started paying attention and it wasn't long before I was cooking and cleaning too ... hmmm.
Actually they were both very supportive of my efforts, albeit staying well away from the line of fire. It was the day someone asked for seconds I knew I was on to something big. I never hated to cook, just didn't have a clue. After approximately 20 years I can say I know what I'm doing. Mind you, I've taken a total large number of years off for a variety of reasons so don't let my timetable discourage you. One place I lived wasn't even zoned for a proper kitchen, all I had was a couple of hot plates.
The thing that sealed my fate was the beans. I don't like beans, my father-in-law's were fantastic. And I could not believe how easy. He swore me to secrecy. I dedicated my first cookbook to him so he wouldn't kill me ... oh gawd, you know what's coming ... for spilling the beans :)
Still can't say I'm all that crazy about cooking, dig those ooohs and aahs tho. Hey there are days when there's nobody else to pat you on the back ... why not!
The point of the above was, my readers, and I, like the inside scoop. Send in your true confessions and killer secrets. You may remain anonymous or not, your choice. I did not include names with recipes from the lists (never do use names without permission) - if your contribution is here and you'd like to take credit, let me know.
More on Taking/Giving Credit
I am as careful as humanly possible about my sources. It's a small, small web after all folks, and it ain't nice to swipe stuff. "To steal from one person is plagiarism ... to steal from many is research." ~ Unknown. That little ditty has been making the rounds for years but it's no excuse. I like to keep things friendly. When something pops up that was obviously lifted, without credit given, it rubs everybody the wrong way.
This new "chapter" falls under the main category "Feeder's Digest" - and just like the "Reader's Digest," a good percentage of material has been published previously. All very well and cool, in fact I can't remember ever having had a request to reprint a recipe turned down. Which is sort of a moot point cuz there ain't no such animal as a truly original recipe. I usually mess around with (streamline) them anyway so takes up whatever questionable slack there may be.
Which brings to mind one of my favorite recipes - only it isn't mine. However, it has brought me seemingly endless amusement. I call it Crowd Potatoes, got it about 15 years ago from a lady who said her sister invented it and won a newspaper contest with it. I've since seen it, variously titled, everywhere from a minimum of two dozen web sites - all claiming it to be an old family secret - to a Texas A&M publication. The height of hootiness: it occasionally runs on the hash brown package.
So as not to keep you in suspense: In a huge bowl, or casserole dish (why dirty a bowl), mix up a 32 oz. bag of thawed frozen hash brown chunks, two sticks of melted butter, one undiluted can of cream of chicken soup, one pint sour cream, two cups shredded Cheddar and one large chopped onion. Top with two cups crushed corn flakes mixed with a stick of melted butter. Bake one hour at 350.
It's a need-to-know, should be considered required at any large gathering, beyond compare from picnic to formal sit down ... no wonder everyone wants to take personal credit. But then it would look a little silly to be caught mid-strut with, "Oh, I love these, make 'em every holiday - so glad the recipe's on the package, my filing system is a mess."
Now on the other hand, not counting the little triumphs I muddle into creation, I have two recipes that I have never seen in print (other than my own publications, see beans above) and would be right royally miffed if I did bump into them with someone else's name on them. Anybody is welcome to lift absolutely anything from any of my stuff, but be a good neighbor, put my name on it. It's a link, I'll reciprocate.
There are times, no matter how careful I am to keep track, pertinent info evaporates. I'm at that age, rapidly losing it altogether. Gawd, it's bad enuf when you can't remember why you came into a room - lately, opening the fridge door frequently flips off the the ol' brain bulb.
Perfect example, found this looking for something else, have not a clue where it came from ... as usual, I call up my standard plea, artist identify thyself - I'll be happy to credit and link.
Ok, enuf rant, hope the point is made. Misappropriation is downright tacky. Honesty is the best doesn't-make-me-cranky policy.
It's Slushie Time
Tiger has loaned goodies before, be sure to backtrack for about
a million hamburger ideas.
Lemon Lime Slush
2 1/2 cups ice cubes
1 1/4 cups nonfat milk
1/3 cup sugar
1/3 cup fresh lemon juice chilled, about 2 lemons
1/4 cup fresh lime juice chilled, about 2 limes
Place all ingredients in a blender. Cover and blend on high until smooth, stopping to stir as needed. Serve immediately.
Watermelon Slushie
8 cups cubed seeded watermelon
1/4 cup sifted powdered sugar
6 oz. frozen lemonade concentrate thawed (1 can)
optional - mint sprigs
Place watermelon in a large bowl; cover and freeze. Place half of frozen watermelon, half of powdered sugar, and half of concentrate in a blender, and process until smooth. Serve while cold. Do the same procedure with the other half of the ingredients.
Any lemonade mix with tons of ice can become a slush, or if you aren't offended by the suggestion, we use the canned Bacardi pina colada and the strawberry daiquiri mixes. They have lots of other flavors, the can says use water instead of alcohol and they are DELICIOUS!!!!!! All for about $1.29 a can in the freezer section. We held a luau last year for one of the kid's birthday parties and got those 6/1.00 plastic fancy glasses and the flowery necklaces. Only one parent objected, stating it makes kids say they drink alcohol.
Banana Slush Punch
4 ripe bananas
3 1/2 cups water
1 sm. can orange juice
1 sm. can lemonade
1 package Kool-Aid tropical punch
1 lg. can pineapple juice
2 qt. ginger ale or 7-Up
1 cup sugar
In blender, blend bananas and 2 cups water. Set aside. In large bowl, put remaining water, Kool-Aid, sugar and fruit juices (all except for the ginger ale). Freeze at least 24 hours. Take out to thaw when you will be ready to drink it in 1 to 3 hours. Pour ginger ale in and chip away until it's slushy.
The Flamingo Times is a weekly newsletter published Thursdays, give or take a day. Mailed by request to anyone who loves good cooking, fun, and a laugh here and there. JW made me go dig around the archives cuz he had some high falutin' bidness goin' on in Possum Waller. That ol' boy was holding out on me, I did not remember seeing the recipe for homemade ice cream - probably more like filed away as not a chance in hell would I ever try it. One big reason would be egg separations, I never have and I never will - entirely too much stress deciding what to do with the imbalance.
I highly recommend the Times, always thoroughly enjoyable right
down to some of the dumbest redneck jokes ever. It is a clever and unique treat that
includes a Southern word translation, Chicken Chronicles, trivia, You might be a Cajun,
Yankee or whatever if ... links, great quotes, hints and too much more to list. Go to the
site to read back issues and subscribe or send JW a kiss (he's an awful flirt) at jwhanley@Mindspring.com. The on-site search
engine showed six more issues with ice cream recipes - go get 'em. Had to throw in a few
other dessert recipes and real food LTFs too. And yes I do know how to count, but I don't
count stuff that's usually around the house anyway.
Homemade Southern Ice Cream
Here you find two recipes: one for eggless ice cream and one with eggs. You may find junket in your grocery store located in the sugar isle.
Eggless Recipe
2 qts. milk
2 cups whipping cream
2 cups sugar
4 Tbls. vanilla
4 junket tablets
(found in your grocery store)
Dissolve junket tablets in cold water. Mix milk, sugar and salt and heat to lukewarm. Add water and junket, chill, add cream, vanilla and freeze. Add any fruit you wish if you don't want plain vanilla.
With Eggs
1 qt. whipping cream
1 qt. + 3 cups whole milk
12 egg yolks
4 Tbls. vanilla
3 cups sugar
2 tsp. salt
Scald milk in a large (6 quart) saucepan. In a large bowl, beat together egg yolks and salt. Add about 3 cups of the hot milk to the egg yolks slowly while stirring constantly. Then return this mixture to the milk in the pan. Add sugar and keep stirring while cooking at medium heat. When mixture coats the spoon or just starts to boil, remove from heat. In most cases, the mix will be lumpy. Don't worry. Just remember to strain out the lumps when you pour it into the canister. You will have lots of left over egg whites. Use them for Baked Alaska, Lemon Milk Sherbet, or make some meringue shells to serve ice cream in. This is a delicious, catering-quality custard ice cream. Please notice that it uses a ratio of approximately 2 parts milk to 1 part of cream. By substituting additional cream for some of the milk, it can be made even richer.
Chocolate Soda (Brown Cow)
2 Tbls. chocolate or cocoa syrup
1/2 cup chilled milk
1/2 cup chilled carbonated water
1 scoop ice cream, chocolate or coffee flavor
Stir the syrup, milk and the carbonated water gently together
until they are well mixed. Pour the mixture into a glass and add ice cream. Top with a
Maraschino cherry or a sprinkling of nuts or even ground chocolate. Dive in!
Grape Soda (Purple Cow)
1/2 cup chilled grape juice
2 Tbls. sugar, powdered if possible
1 Tbls. milk or cream
1 scoop vanilla ice cream
1 chilled ginger ale
Mix and serve as in previous recipe.
Pineapple Soda (Apple Cow? Pine Cow?)
2 Tbls. crushed pineapple
1 Tbls. sugar, powdered if possible
1 cup chilled carbonated water
1 scoop pineapple ice cream
whipped cream (optional)
Mix and serve as in previous recipe.
Root Beer Soda (Black Cow)
I Tbls. milk or cream
1 scoop vanilla ice cream
chilled root beer
Mix the milk or cream, 1/2 cup of root beer in the bottom of a 10 ounce glass, add the ice cream, fill with root beer, stir slightly and serve immediately with a straw and a spoon ... LARGE spoon!
Peach Ice Cream
3 cups peach pulp
ice and ice cream salt
2 quarts milk
1 tablespoon lemon juice
1/4 teaspoon salt
1 pint whipping cream
2 cups sugar
1/4 teaspoon almond flavoring
4 eggs, slightly beaten
To the peach pulp add the lemon juice and 1 cup of the sugar - all to stand 1 hour. Add the other cup of sugar and salt to the beaten eggs, then blend in half of the milk. Cook this sugar, egg, and milk mixture over boiling water to make a thick custard. Cool. Add the remainder of milk, the cream that has been partially whipped, the flavoring, and sweetened peach pulp. Freeze using 1 part salt to 6 parts ice. Makes 1 gallon.
Fresh Peach Pie
9-inch unbaked pastry crust
1 cup sugar
1/8 teaspoon cinnamon
6 medium-size fresh peaches, quartered
3 tablespoons flour
2 tablespoons butter
Mix sugar, flour, cinnamon. Sprinkle half of mixture over unbaked crust. Arrange peaches in single layer over mixture. Dot with butter. Bake at 400 about 1 hour, or until juices thicken and crust is light brown.
Peachy Delight
1 (2-layer) package yellow cake mix
3/4 cup melted butter
1 pound peaches, sliced, sweetened
2 cups sour cream
1/4 cup sugar
3 egg yolks
cinnamon to taste
Combine cake mix and butter in bowl; mix well. Spread in bottom of
lightly greased 9 x 12-inch cake pan. Layer peaches over top. Blend sour cream, sugar, and
egg yolks in bowl. Spoon over peaches. Sprinkle with cinnamon. Bake at 350 for 30 - 35
minutes or until set. Yield: 12 servings.
Fresh Peach Tarts
4 cups sliced fresh peaches
3/4 cup sugar
2 teaspoons fresh lemon juice
1 tablespoon cornstarch
4 baked 5-inch tart shells
Combine peaches, sugar, and lemon juice in bowl; mix well. Let stand for 20 minutes. Drain, reserving juice. Add enough water to reserved juice to measure 1 cup. Pour juice into saucepan. Stir in cornstarch gradually. Cook until transparent, stirring constantly. Cool. Spoon peaches into tart shells. Pour juice syrup over peaches. Chill until glaze is set. Garnish with clusters of dark grapes. Yield: 4 tarts.
Easy No Bake Cheesecake
1 9" graham cracker pie crust
8 ounces cream cheese softened
1/3 cup sugar
1 cup sour cream
2 teaspoons vanilla
8 ounces frozen whipped topping
Fresh Strawberries for garnish
Beat cream cheese until smooth; gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping, blending well. Spoon into crust. Chill until set, at least 4 hours. Garnish with strawberries.
Peanut Butter Pie
8 oz. cream cheese, softened
1 cup crunchy peanut butter
16 oz. Cool Whip
1 1/2 cup sifted powdered sugar
2 graham cracker crusts (9 inch)
Chocolate chips or shavings
(optional decorations)
Combine cream cheese and peanut butter in a large bowl, beat at medium speed until light and fluffy. A powdered sugar (1 1/2 cups = 1/2 box) and Cool Whip topping. Beat until smooth. Pour into crusts and freeze for 8 hours or overnight. You may decorate with chocolate chips or shavings. Personal Notes: I’ve never frozen it. I just make and set in fridge. I use 18 oz peanut butter instead of 8 oz. That is a medium. jar. Better if you use a chocolate Oreo pre-made crust. Sometimes I top with additional Cool Whip. Sometimes I put a thin layer of chocolate pudding in the crust before I pour in the peanut butter mixture. Sometimes I do all of the above.
Apple Brown Betty
4 cups small bread cubes (1/2")
1/2 cups butter/margarine, melted
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. salt
3/4 cup brown sugar, firmly packed
4 cup cooking apples, peeled and chopped
Mix bread cubes with butter, cinnamon, nutmeg, salt and brown sugar. Arrange in alternate layers with apples in crockpot. Cover and cook on high for 1 1/2 to 2 1/2 hours or until apples are tender. Serve warm with cream, hard sauce or ice cream. Makes 4 to 5 servings.
Bacon Crisps
Waverly Wafers (or your favorite brand)
1/2 strip bacon per cracker
Wrap bacon around width of cracker; ends should hang out. Place on rack in baking pan. Bake at 375 until bacon is brown, about minutes. Serve hot.
Butter Beans
3 pounds unshelled butter beans
4 tablespoons bacon grease, smoked neck bone, or ham hock.
salt
fresh ground pepper
1 teaspoon sugar
Shell beans. Place in a colander and wash well. Place beans in a sauce pan. Cover beans completely with water. Add bacon grease or meat, pepper and sugar. Cook beans until soft, about 45 to 60 minutes. Salt to taste. You can also chop an onion and add it to cooking beans. Frozen beans are cooked the same way.
Chicken and Dried Beef Casserole
6 chicken breasts (3 whole breasts) skinned and boned.
6 slices bacon
1 jar dried beef - 2 1/2 oz. size
1 can cream of mushroom soup - 11 oz. size
1 cup sour cream
Preheat oven to 300. Line bottom of a 9 x 13 baking dish with 12 slices of dried beef. Wrap bacon around chicken length wise. Place in dish. Slice remaining beef in thin strips and sprinkle over chicken. Mix soup and sour cream together; spread over chicken. Bake for about 1 1/2 hours.
Easy Pierogies
1 box lasagna noodles
5 - 6 cups mashed potatoes
1/2 pound Velveeta cheese
1 medium size onion, sliced
2 Tbls. margarine
sour cream (optional)
Cook pasta. Sauté onion in margarine. Melt cheese in potatoes - this step can be done in the microwave. In a 9 x 13 inch pan, begin by layering the pasta, potatoes, and then onions. Continue the process until all ingredients are gone and you end up with a layer of pasta on top. Bake at 325 for 45 min. to 1 hr. Serve warm. May be served with sour cream.
From AllyKhatt@aol.com - Khatt Kountry features include For Your Health, Decorating, gardening and household hints, Links, Komputering, Kounting Pennies, Helping Each Other (requests), Remember When and Keeping up with Hoaxes.
Frozen Heaven Dessert
9 ice cream sandwiches
1 tub of Cool Whip
3 Heath Bars
5 Reese's peanut butter cups
Cover the bottom of a 9 x 13 glass dish with ice cream sandwiches.
You may have to cut the last row to make them fit snugly. Spread about 1/4 inch Cool Whip
on top of sandwiches. Crumble the candy over the dish. Place in freezer. Cut into square
pieces and serve as an original homemade dessert. Your guests will be in awe of your
ability to layer ice cream and chocolate.
And, a few of AllyKhatt's own personal favorites, used time and time again.
Sunshine Cake
1 yellow cake mix
1 pkg. lemon instant pudding
4 eggs
3/4 cup Crisco oil
3/4 cup orange juice
Mix all ingredients together, bake at 325º in oblong pan for 45
minutes. Leave in pan. Punch 100 holes (but who's counting) in the top of the cake. Pour
icing over cake while warm.
Icing
2 cups confectioner's sugar
2 Tbls. butter
1/3 cup + 2 Tbls. orange juice
Cook over low heat until melted.
Easter Magic Cookie Bars
24 to 36 bars
1/2 cup (1 stick) butter or margarine
1 1/2 cups graham cracker crumbs
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
(not evaporated milk)
1 cup candy-coated milk chocolate candies (pastel M&M's)
1 1/3 cups flaked coconut
1 cup chopped nuts
Preheat oven to 350º (325º for glass dish)
In 13 x 9-inch baking pan, melt butter in oven. Sprinkle crumbs over butter; pour Eagle Brand evenly over crumbs. Top with remaining ingredients; press down firmly with fork. Bake 25 minutes or until lightly browned. Cool, chill if desired. Cut into bars. Store covered at room temperature.
Strawberry Angel Food Cake
1 purchased angel food cake
1 cup boiling water
1 package (.3 ounce) sugar-free strawberry gelatin
1/2 cup cold water
1 pint fresh strawberries
1 container frozen whipped topping
Pour boiling water on gelatin in large bowl; stir until dissolved. Stir in cold water.
Refrigerate about 1 hour or until thickened but not set. Fold in strawberries and half of
the whipped topping. Refrigerate about 15 minutes or until thickened but not set. Split
the cake horizontally to make 3 layers. Fill layers with gelatin mixture. Spread remaining
whipped topping over top. Garnish with strawberries. To serve, cut with long, thin,
serrated knife.
Macaroni and Cheese Salad
With warmer weather coming, this is a great side dish.
1 1/2 cups elbow macaroni (cook unsalted, drain, cool to room
temperature), 1/8 tsp. pepper, 1/2 cup process American cheese (cut in small pieces), 1/3
cup celery (sliced), 2 Tbls. onion (chopped), 2 tsp. vinegar, 2 Tbls. salad dressing
(mayonnaise type)
Mix macaroni, cheese, celery and onion. Mix salad dressing, vinegar and pepper well. Stir
in macaroni mix.
Sweet and Sour Marinated Steaks
4 - 10 oz. rib eye steaks, 1-inch thick
1/2 cup soy sauce
1/4 cup firmly packed brown sugar
1/4 cup pineapple juice
1/4 cup vinegar
1/2 tsp. garlic salt
Place steaks in a large shallow dish. Combine remaining ingredients; stir well and pour
over steaks. Cover and marinate 4 hours, turning steaks occasionally. Remove steaks from
marinade. Grill 5 inches from hot coals about 5 minutes each side or to preferred taste.
Safety note: never serve a leftover marinade "raw" - nuke or otherwise heat to boiling for use as a dunker. Also be careful about cleaning the grill transport platter in very hot water if using to serve later.
Hint Department
Eggs that are not brand-new-fresh will be easier to peel after hard-boiling. Has to do with air pockets that form as time marches on. Raw eggs last a loooong time. Boiling destroys their protective "film" - wait to cook until time of need.
From Brenda: Write grocery lists on envelopes with coupons inside. I love it! What efficiency! Admirable indeed. Usually I, the coupon impaired, skip the effort, knowing they'll most likely expire before I get around to using them. However, maybe, set up that envelope system ... hmmmm ... good one to think on ... nah ... 'fraid in my case it's more like dream on.
I do love hints tho, particularly the slightly bizarre. You'll find all kinds of nifty tricks scattered around my other pages. If you send me a gen-u-wine humdinger, I'll send you a free book. The hint has to be one I haven't already published tho. Definitely a challenge - I am a junkie for the easy way and I do sooooo enjoy "pushing" 'em.
Ice Cream and other Cool Linkers
Learn all about ice cream, and get great recipes and helpful hints
at the same link.
White Mountain Ice Cream-History http://www.icecreammaker.com/recipes.html
Frozen dessert recipes from Fatfree.com: the low fat vegetarian recipe archive.
http://www.fatfree.com/recipes/frozen-desserts/
The Ice Cream Parlour ... all kinds of yummy frozen desserts here!
http://www.dsuper.net/~zaz/icecream/frame.html
More ice cream recipes to tempt your taste buds.
http://www.cs.cmu.edu/~mjw/recipes/dessert/icecream/
For you chocolate lovers ... check out the Chocolate Carpet Recipe.
Bawarchi: Saroj's Cookbook: Ice Creams
http://www.bawarchi.com/cookbook/icecream.html
This features Turkey Hill ice cream, but any ice cream should work.
http://www.turkeyhill.com/kitchen/recipes.htm
Sorbet recipes, from the Charlotte Observer.
http://www.charlotte.com/observer/food/recipes/recs0827.htm
This link offers a variety of ice cream and other frozen dessert concoctions.
http://www.essetti.com/applncs/frznrecipes.htm
This is a little bit different with no bake summertime treats.
http://southernfood.miningco.com/food/southernfood/library/recipes/bl080297.htm
More ice cream recipes. Can't ever have
too many! LOL
http://www.pastrywiz.com/archive/category/icecream.htm
Send any great links you know about!
That's all for now ...
to all contributors, list leaders and editors.
Don't forget to bookmark. More cool summer goodies will be added as they arrive. Subscribe above (Rexanne) to receive update notification. My thang is Less-than-Fivers (ingredients) and I am particularly fond of packaged ingredients. Occasionally an all-from-scratcher justifies notice but I'm mighty picky. You'll find an incredible variety in all the listed publications to satisfy any and all more adventurous urges.
One last thing, you will find no deliberate dieting here. Feel free to send any diet LTFs tho. My killer meatballs ("Dahling, what is in this mahvelous sauce?") evolved from a lite weight recipe - can't hurt to investigate and experiment. Never fails to warm my heart to tell, "Catsup, brown sugar and lemon juice." No kidding.
I never thought I'd say this, but Mindspring's merger with Earthlink could cause some problems so it wouldn't be a bad idea to send a copy to MsAtte2ude@aol.com. I answer all mail - if it finds me - counting on aol as back up has to be the ultimate folly. If you don't hear back in a few days, please try again.
Or check out the other
Check out
(Lists each page's recipes and the variety pages.)
Back track to
(a.k.a. The escape from aol hell)
Queen Can-ivore's Can-tagious Can Cuisine
(Waaaaay back when)
Just a reminder ...
Act responsibly, pester everyone about spay/neuter. There simply are not enough homes to go around.
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Onward ...
Click above to vote for me and discover Vernalisa's Top 50 Recipe Sites - thanks :)
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This one really is easy, requires filling in only URL and e-address once.