[world_famous_recipes] Reply on cat that boyfriend can't tolerate

Okay this is just my opinion, but being 43, soon to be 44 years of age, I've
learned one thing that animals have a better sense of human nature than I ever
cared to admit. If any of my pets do not like someone, they usually are dead
on and that person is history in my life. I know it sounds weird but, after
tuning into my pets and seeing how they react to people, there have been a few
in years past I sent walking just on my pets hunch and I was thankful that I
did.

It's up to you, but I would take the cat in if nothing else if she won't
ditch the guy. Personally...just for the record. I have nothing to do with men
that do not have it in their heart to accept an animal. They are too self
absorbed and stuck on themselves, and wanting of attention than to share their life
with a pet that would do nothing more than love them in return. Remember, kids
are in love with the fact of just being loved by the opposite sex. If they
had their heads screwed on right (as I wish I would have when I was younger),
there wouldn't be so many divorces and people would really take relationships
seriously instead of worrying what others would think if they were alone without
a spouse, or giving into parents to have children so they can be
grandparents, or just to carry on the family name.

It's sad, I know. Well, I really ventured and took a detour off the subject.

Have a great day and that is my two bits worth.

Love and Hugs

Karen


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RE: [world_famous_recipes] Treva in NC

I like them too. I have a son who lives in Florida, and I sent him things
like this. Thanks for all of them.

-----Original Message-----
From: contessal59 [mailto:contessa4one@aol.com]
Sent: Friday, May 14, 2004 12:04 PM
To: world_famous_recipes@yahoogroups.com
Subject: [world_famous_recipes] Treva in NC

Hi Treva,

My name is Lettie and I'm from Texas. I just wanted to let you and
the group know how much I love your Jar recipes. I intend to use all
of them during the Christmas holidays.



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[world_famous_recipes] Olive Recipes For Storing

Greek-Style Ripe Olives

For this recipe, choose olives that are red to dark red. Slash each
olive deeply on one side using a very sharp knife to reduce bruising.
Place olives in a large stoneware, earthenware, glass, or porcelain
container. Make a solution of 4 tablespoons salt dissolved in 1 quart
water, and pour enough over the olives to cover; then weight the
olives with a piece of wood or a plastic bag filled with water so
that all of them are completely submerged. Store in a cool place,
changing the solution once a week for three weeks. If a scum forms on
the surface during that time, disregard it until it is time to change
the brine; then rinse the olives with fresh water before covering
with brine again. The scum is harmless. At the end of three weeks,
taste one of the largest olives. If it is only slightly bitter (these
olives should be left with a bit of a tang), pour off the brine and
rinse the olives. If the olives are too bitter to be put in the
marinade, rebrine and soak for another week; then rinse and marinate.
Then marinate them with the proper amount of liquid to cover in a
marinade made according to these proportions:

1-1/2 cups white wine vinegar
1 tablespoon salt dissolved in 2 cups water
1/2 teaspoon dried oregano
3 lemon wedges
2 cloves garlic
Olive oil

Float enough olive oil to form a l/4-inch layer on top of the
marinating olives. The olives will be ready to eat after sitting in
the marinade for just a few days. Store, still in the marinade, in a
cool pantry, or in the refrigerator. If kept too long, the lemon and
vinegar flavors will predominateÂ9so eat these within a month after
they are ready.
-------------------------------------
Lye-Cured Green Olives

Use olives that are mature but still green. Purchase Iye in
the "cleanser" section of your grocery store.* Rinse the olives with
water and place them in large glass or porcelain jars; then determine
how much lye solution you need to cover the amount of olives you
have. Add a solution that has been mixed at the ratio of 1 quart
water (at 65 to 70 degrees F.) to 1 tablespoon Iye. Soak 12 hours.

Drain olives; then soak 12 more hours in fresh Iye solution. Drain
and rinse. Cut into the largest olive; if the Iye has reached the
pit, the Iye cure is complete. Rinse again and soak in cold water.
(Usually two Iye baths are enough for the small Mission olives seen
in specialty produce stores.) If one more bath is necessary, soak in
fresh lye solution for 12 more hours; then drain and rinse with cold
water. Soak the olives in fresh, cold water, changing the water three
(or more) times a day for the next three days. At the end of three
days, taste an olive to make sure that there is no trace of lye
flavor remaining.

Next, soak the olives for at least one day in a brine solution mixed
at the ratio of 6 tablespoons salt to 1 gallon water. The olives are
now ready for eating. Store the rest in the brine solution in a cool,
dark place, preferably the refrigerator, or marinate and store in the
refrigerator. Use within two months.

* WARNING: Lye can cause serious burns. Keep lemon or vinegar handy
to neutralize any lye that splashes onto the skin. If lye gets into
your eyes, bathe them with running water and call your doctor. If lye
is swallowed, call your doctor, drink milk or egg white, and do not
induce vomiting.
---------------------------
Anzonini's Water-cured Green Olives

This pungent recipe was given to me by a Spanish gypsy; it is almost
identical to the method for making the green olives of Provence
called olives cassées.

5 pounds green mature olives
1-1/2 quarts water
3 tablespoons salt
2 le
These flavorful, if bitter, shriveled dry-cured olives - sometimes
called oil-cured - will not keep nearly as well as brine-cured
olives. Because of that and the fact that they are so pungent and not
to everybody's liking, you might want to make only a small quantity
of them. Use olives that are black or almost black. Mission olives
are the best because of their high oil content and small size. Extra-
large olives, such as the Sevillano, become soft.

Cover the bottom of a thick cardboard or wooden box with burlap or
cheesecloth. In the box, mix together equal weights of non-iodized
salt and olives. Spread out evenly; then pour a layer of non-iodized
salt over the olives so that nearly all of them are covered, using an
additional pound or so of salt. Place the box outdoors in the shade
or in a basement so any liquid that oozes from it will not stain a
floor or decking. Stir the salt-covered olives well with a wooden
spoon once a week for four weeks, or until the olives are cured. They
should be slightly bitter.

Remove the olives from the salt by hand (unfortunately, I have found
no better method). Dip the olives in a large pot of rapidly boiling
water for a few seconds; then drain in a colander and refresh with
cold tap water. After spreading them out on paper towels, let them
dry for a few hours or overnight. Those olives you wish to eat within
a few days should be coated with fruity olive oil (rub them with your
fingers to distribute the oil), mixed with your favorite herbs, and
kept in the refrigerator in a tightly capped jar. The remainder of
the olives should be mixed at a ratio of two parts olives to one part
non-iodized salt by weight and kept in a cool place or refrigerated.
They do not keep more than a month.
--------------------------------
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[world_famous_recipes] Healthy Muffins

Healthy Muffins

Metric Ingredient Imperial
375 ml broccoli, cooked & coarsely chopped 1 1/2 cup
375 ml cooked ham, chopped 1 1/2 cup
1 medium onion, chopped 1
125 ml parmesan cheese, grated 1/2 cup
6 eggs 6
125 ml vegetable oil 1/2 cup
300 ml flour 1 1/4 cup
15 ml baking powder 1 tbsp
2 ml salt 1/2 tsp
5 ml dried oregano 1 tsp
5 ml dried parsley leaves 1 tsp
1 ml dried thyme leaves 1/4 tsp
1 ml garlic powder 1/4 tsp

--------------------------------------------------------------------------

Directions
In a large bowl; combine broccoli, ham, onion and cheese; set aside.
In another large bowl; beat eggs until foamy. Blend in oil. Add flour, baking powder, salt, oregano, parsley, thyme and garlic powder. Beat until smooth. Stir in broccoli mixture until just blended.

Spoon into greased muffin cups. Bake in preheated 375 F (190 C) oven for 20 to 25 minutes until lightly browned. Serve warm. Store in plastic container in refrigerator.

Serves 12


--------------------------------------------------------------------------------

More recipes available at www.PeakMarket.com

May the spirit of Love be with you!
From:
Treva in the beautiful mountains of
North Carolina

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[world_famous_recipes] Eggplant (or Chicken) Parmesan

Eggplant (or Chicken) Parmesan


¼ cup olive oil
3 cups homemade tomato sauce
2 large, fresh eggplants, peeled and sliced diagonally, in 1/3 inch
slices.
2 eggs, lightly beaten.
2 cups seasoned Italian breadcrumbs
2 red bell peppers, roasted with the shins removed. (Roast on grill
or directly on stove burner, cool, then remove skins. Or, just buy
them already roasted.)
¾ cup parmesan or parmigiano-reggiano, shredded or grated.
¾ lb. pecorino Romano (ewe's milk) cheese, either thinly sliced or
grated.
1 cup homemade pesto sauce. (link)
3 T oregano
1 T whole black pepper
1 T lightly toasted fennel seeds

Preparation:

Pre-preparation of the eggplant:
Season eggplant slices with salt on both sides. Then stack eggplant
slices in a colander in the sink, place a small plate over them, and
place weight (we use a large, full food can or 1.5 liter bottle of
wine) over them. Let stand for about ½ hour. (This will leach out
some of the potential bitterness.)

Remove and wipe off with paper towel to remove excess salt and
released juices.

While the eggplant is being prepped, prepare the homemade tomato
sauce. Tomato Sauce additional "touches":
Prepare according to recipe, including the brandy and lemon juice
addition.

Grind the dried oregano, whole peppers and toasted fennel seeds
together.

Add to the tomato sauce when you add the tomatoes.

Sauté the Eggplant:
Heat 1/3 of the olive oil in a large skillet over medium.

Depending on the size of your skillet, you will prepare the eggplant
slices in about 3 batches.

Dip each slice, first in the egg, then in the breadcrumbs to coat.

Sauté in olive oil until browned on both sides.

Finishing preparation of the eggplant parmesan:
Heat the oven to 375 degrees.

In a 9x 13 inch baking dish either sprayed with oil or buttered,
place enough eggplant to cover bottom in a single layer.

Next, slice the roasted red bell peppers into thirds and layer over
1st layer of eggplants.

Spread the pesto sauce over the bell pepper layer.

Spread the pecorino Romano over the pesto to form a layer.

Spread the remaining eggplant to form another layer.

Slather the tomato sauce over this final eggplant layer.

If you have any leftover breadcrumbs, layer them into the dish here.
(We usually just add some anyway. A very thin layer.)

Top with the parmesan or parmigiano-reggiano.

Bake for 30-40 minutes, until topping cheese is nicely toasted and
dish is bubbling.

Let it rest for 10-12 minutes before serving.

The dish needs to rest so it is easier to slice.

And, yes, it is as good as it sounds.

Homemade Italian Tomato Sauce

Ingredients:
2 T extra virgin olive oil
1 medium onion, diced
3-5 cloves garlic, crushed with flat of knife and sliced thinly
1/2 to 1 cup diced, fresh basil. (It's your call. We usually use
close to a cup)
1/2 cup red wine. (Good enough quality to drink)
1 T turbinado (raw) sugar
Salt and freshly ground black pepper
1 28 oz. can crushed or diced tomatoes.
1 t lemon juice (optional)
3 T brandy (optional)

If you have good fresh tomatoes, blanch them in boiling water until
the skins are loose and wrinkled. Cool in cold water and remove skins
before dicing. If you squeeze through strainer with mesh small enough
to catch the seeds, the removal of the seeds will make the sauce a
little less bitter. We usually don't remove the seeds. We can't tell
that it makes enough difference to go to the trouble)


Preparation:
Sauté onions in olive oil over low heat, covered, for 10 it, we've actually heard there are some people who do
not like garlic! Hard to believe, but I guess it's true. Pity for
them!) Obviously, these people are "not" Italian, even at heart!

So, make a large batch of sauce and use what you need for the recipe
you are preparing, then freeze the rest in batches for future
recipes. You can thaw it out in the microwave or in warm water in no
time.

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[world_famous_recipes] request

Hello I really love all your recipes
thank you very much
i would like to receive some recipes made with rice paper
like a roll , it looks delicious and very cool for a summer snack , or lunch
thanks in advance Annette

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[world_famous_recipes] Your morning thought

Life is a great big canvas, and you should throw all the paint on it you can
"
- Danny Kaye

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[world_famous_recipes] (no subject)

i have a pizza stone without directions im not sure how to use it.does anyone
have one?


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[world_famous_recipes] EGGPLANT PARMIGIANA

EGGPLANT PARMIGIANA

1 1/2 lbs eggplant cut into 1/2 inch slices,
1/4 cup salt,
2 TBSP butter,
1 meduim sized onion chopped,
1 clove garlic chopped,
1 lb grd beef,
3 cups canned whole tomatoes with juice,
1/3 cup tomato paste,
1 1/2 tsp dried basil and oregano,
1/2 tsp frshly grd black pepper,
2 eggs lightly beaten.
1 cup grated parmessan cheese,
1/2 cup bread crumbs,
1/2 cup olive oil,
8 ounces mozzarella cheese thinly sliced.

Sprinkle salt on sliced egg plant turning for 20 minutes.

In a pan heat the butter and saute garlic, onion then the grd beef
stirring often so it does not burn. Add tomatoes, tomato paste,
basil, oregano,salt and pepper and bring to a boil. Lower heat and
let it simmer until thickened.

In a shallow bowl put the eggs .

In another bowl combine the bread crumbs with the parmessan cheese.

Pat eggplant slices dry and dip in the bowl with slightly beaten
eggs. Then dip in the other bowl with bread cumbs and parmessan
cheese util evenly coated.

Heat 1/3 of olive oil and fry coated egg plants till golden brown on
both sides.

Spread a layer of the eggplant slices at the bottom of an oven proof
casserolle dish and cover with half the meat mixture. Layer the
remaining egg plant on top of this. Layer the remaining meat sauce
on top of this. Sprinkle left over parmessan cheese mixture on top
of this.

Cook covered in oven at 350 degrees for 20 minutes .

Remove cover and spread mozzarella cheese on top and return to the
oven for another 20 minutes until cheese is melted and beginning to
brown.




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[world_famous_recipes] Eggplant alla Parmagiana

Eggplant alla Parmagiana

4 medium eggplant (3 1/2 to 4 pounds)
Salt
Olive oil for frying
1 cup all-purpose flour
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
2/3 cup finely minced yellow onions
1 thick slice mortadella (about 2 ounces), finely minced
1 thick slice proscuitto (about 2 ounces), finely minced
1/4 cup double-concentrated Italian tomato paste, diluted in 4 cups
chicken broth (page 75)
or canned low-sodium chicken broth
1 to 1 1/2 cups freshly grated Parmagiano

Peel the eggplants and cut lengthwise into 1/4-inch-thick slices.
Place in a large dish or on a cookie sheet and sprinkle with salt,
tossing the slices to salt them evenly. Let stand at room temperature
for about 1 hour. (The salt will draw out the eggplant's bitter
juices.) Place on paper towels and pat the slices dry with paper
towels.

Heat about 1 inch of oil in a large skillet over medium-high heat.
Spread the flour on a sheet of aluminium foil. When the oil is nice
and hot, lightly dredge a few slices of eggplant at a time with
flour, turning to coat both sides, and lower them into the hot oil.
Fry, turning once, until lightly golden on both sides, 2 or 3
minutes, then drain on paper towels. Pat dry with additional paper
towels.

Wipe the skillet clean and heat the butter and oil over medium heat.
Add the onions and cook, stirring, until lightly golden and soft,
stirring, until lightly golden and soft, about 5 minutes. Add the
mortadella and proscuitto and stir for a minute or two, then add the
diluted tomato paste and season lightly with salt. Bring the sauce to
a boil, then reduce the heat to medium-low and cook, uncovered,
stirring from time to time, until the sauce has a medium-thick
consistency, 10 to 15 minutes. (Makes about 3 1/2 cups.)

Preheat the oven to 350° F. Grease a 12 x 9 baking dish with a few
tablespoons of butter.

Place a layer of one-third of the eggplant, slightly overlapping, in
the dish. Spoon one-third of the sauce over the eggplant and sprinkle
with one-third of the Parmagiano. Repeat with two more layers each of
eggplant, sauce and cheese. Dot the top with about 2 tablespoons
butter.

Place the baking dish on the middle rack of the oven and bake until
the cheese is melted and golden, about 15 minutes. Remove from the
oven and let the dish settle for a few more minutes before serving.

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[world_famous_recipes] Storing Olives & Some Recipes

Storing Olives

You can generally store unopened jars of olives for up to two years.
After opening, you can refrigerate the olives for up to two weeks.
---------------------

Imported black Gaeta olives  great for sprinkling on pizza or
tossing into pasta  can be stored in glass jars either in their own
brine or under olive oil.


--------------
Angel Hair with Tomato and Fennel Pesto

1 1/2 cups (360mL) boiling water
1 1/2 cups (225g) sun-dried tomatoes
1 small bulb fennel
2 cloves garlic
1/2 cup (20g) fresh basil leaves
2 Tbsp (5g) fresh oregano leaves or 1/2 tsp (1g) dried oregano
1 Tbsp (15mL) lemon juice
1/2 tsp (3g) sea salt*
3 Tbsp (45mL) olive oil (optional)
3 quarts (2.8L) boiling water
16 ounces (455g) angel hair pasta

Sliced ripe olives, grated Parmesan cheese* (optional), freshly
ground black pepper, roasted pinenuts, and oregano or basil sprigs
for garnish

Pour boiling water over tomatoes; allow to sit until soft and
pliable, about 5 to 8 minutes. Drain and reserve liquid. Quarter
fennel bulb; remove and discard core. Thinly slice fennel.

Combine one-fourth of the fennel with sun-dried tomatoes, garlic,
basil, oregano, lemon juice, salt and olive oil in a food processor
or blender. Process until smooth, adding reserved tomato-soaking
water a bit at a time until desired consistency is reached. Allow to
rest while preparing pasta; if possible, let flavors blend 30 to 60
minutes.

Bring 3 quarts water (2.8L) to a boil over high heat. Add pasta and
cook according to package directions. Drain pasta. Combine with pesto
in a large serving bowl. Toss together until evenly mixed.

To serve, mound pasta in center of each of six plates. Scatter
remaining fennel over top of pasta and garnish as desired.

Variation: For a richer sauce, add up to 1/2 cup pine nuts before
processing, then add 1/3 to 1/4 cup (60 to 80mL) extra liquid as
needed.



* Allergy notes: People following a corn-free diet should avoid
iodized salt since it contains dextrose, which should be avoided by
those allergic to corn. The egg protein lysozyme is an unlabeled
additive in some cheeses. People allergic to eggs should eliminate
any cheese in this recipe.

Nutrition Facts
Calories: 355
Fat: 9g
% fat calories: 22%
Cholesterol: 0mg
Fiber: 3g
---------------------------
Mushroom Pizza

Dough for 1 pizza
1 28-ounce (795-g) can peeled tomato, crushed
1 clove garlic, minced
1/8 tsp (0.5g) oregano
6 basil leaves, chiffonade
1 small red pepper, cut into 1 1/2-inch (4-cm) strips
1/2 small sweet onion, sliced
1/3 cup (60g) pitted Kalamata olives, quartered
6 ounces (170g) assorted wild mushrooms
Extra virgin olive oil
1/2 pound (230g) mozzarella, shredded

Preheat oven to 500°F (260°C). Lightly oil a 17-inch (43-cm) pizza
pan. Spread the dough onto the pizza pan and top with half of the
peeled tomatoes. Add garlic, oregano, basil, pepper, onions, olives,
and mushrooms. Drizzle with olive oil. Bake 10 minutes, then slide
the pizza off the pan onto an oven rack and bake 5 minutes.

Slide the pizza back to the pizza pan and top with mozzarella. Bake
until cheese melts (3 to 5 minutes).

Nutrition Facts
Calories: 550
Total Fat: 20g (Saturated Fat 6g)
Cholesterol: 25mg
Sodium: 730mg
Total Carbohydrate: 70g (Dietary Fiber 5g, Sugars 9g)
Protein: 24g
---------------------------------
Rigatoni with Pasta Puttanesca

12 ounces (340g) rigatoni, uncooked
1 Tbsp (15mL) extra virgin olive oil
1 medium onion, chopped
4 cloves garlic, minced
1 can (425g) artichoke hearts, 15 ounces, drained
duckling
1/4 cup onion, finely chopped
4 tablespoons butter
1 cup white wine
1 cup small green Spanish Olives
salt and pepper to taste

Broil (grill) duckling plain and season it with salt and pepper as
you turn it. Serve it with the following sauce: Sauté onion in butter
until just soft. Add white wine, olives and salt and pepper to taste.
Let this cook down for five minutes and serve it over the duckling.




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[world_famous_recipes] OT - Free Recipe Book

Found a new free recipe book - 48 pages of Lipton Side Dishes - Inspired
Meals with Katie Brown. You can download or have mailed at www.homebasics.com.


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[world_famous_recipes] Re: Boyfriend who doesn't like cats

I gave this a lot of thought and prayer before replying, but please trust me when I say if he doesn't like cats and you get rid of the cat, he will find something else to dislike - your habits, the kids, ad infinitum. I know from 18 years of personal experience. I hope I have not offended anyone and was VERY hesitant to send this, but I honestly feel it is extremely important. BTW, things are fine with me now. I am surrounded by 4 great kids, 3 darling cats, and a wonderful group of loving friends and family, finally. Love to the Group. Carolyn



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RE: [world_famous_recipes] turtle cheesecake

This sounds really yummy. Has anyone heard of a Texas cheesecake, and if
so, do you have a recipe? Thanks, Sue

-----Original Message-----
From: Tali Sarnetzky [mailto:ts.rabbit@bezeqint.net]

Turtle Cheesecake




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[world_famous_recipes] apple pie in a jar

to all you Christmas jar making people, go to message 265 to get
the apple pie in jar as well as 299, 302, 307




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Re: [world_famous_recipes] Re: Reply on cat that boyfriend can't tolerate

Loosing the boyfriend was my first thought; it's not fair to the kids to have
to give up a pet they've had and loved. However, it's none of my business.
I just feel sorry for the children.


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[world_famous_recipes] BREAD MACHINE PIZZA CRUST DOUGH-WHITE AND WHEAT

Pizza Crust Dough

Amounts listed first are for 1 thick or 2 thin crust, amounts listed second are for 2 thick or 4 thin crusts.

Water 80 degrees 3/4 cup 1 1/2 cups + 3 TBSPS
Oil- 1 TBSP 2 TBSP
Sugar- 1 TBSP 2 TBSP
Salt- 1/2 tsp 1 tsp
Dry milk- 1 TBSP 2 TBSP
Bread Flour- 2 1/4 cups 4 1/2 cups
Bread machine Yeast- 3/4 tsp 1 1/4 tsp

Put the first five ingredients into bread pan. Measure flour and add to bread pan. Bang on counter a few times to settle flour. Add bread machine yeast on top of flour. Set breadmaker to the dough setting.

1. Place dough on lightly floured surface. Divide and press onto a 12 inch pizza pan, raising edges.
2. Spread pizza sauce over the dough and sprinkle with toppings.
3. Bake at 425 degrees for 20 minutes or until crust is golden brown around edges.

Whole wheat pizza crust dough

For 1 thick or 2 thin crust pizzas.

Water 80 degrees 1 cup
Oil 2 TBSPS
Sugar 1 TBSP
Salt 1 tsp
whole wheat bread flour 1 cup
Bread flour 1 1/2 cups
Bread machine yeast 1 1/2 tsp

Add first four ingredients to bread pan. Measure flour and mix together. Add to bread pan, banging pan on counter a few times to settle flour. Add yeast on top of flour. Set breadmaker to the dough setting.

1. Place on a lightly floured surface. Divide dough and press onto a 12 inch pizza pan, raising edges. Sprinkle each pan with 1 TBSP cornmeal if desired. Generously prick dough with a fork. For one 12 inch pizza do not divide dough.
2. Bake at 400 degrees for 10 to 12 minutes or until edges of crust begin to turn a light golden brown. Remove, add toppings and return to oven to bake an additional 15 to 20 minutes.


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[world_famous_recipes] Smokey Aubergines in a Lime Sauce

aubergines are eggplants

Ingredients

2 aubergines each 220-225g/7-8oz, pricked lightly with a fork
65g/2½oz onion, chopped finely
1 clove garlic, chopped finely
1 spring onion, chopped crossways, then into fine rings
1 tbsp vegetable oil
100g/4oz lean pork, minced
¼ tsp salt
freshly ground black pepper
For the fish sauce seasoned with lime juice:
1 clove garlic, crushed
4 tbsp fish sauce (nam pla)
4 tbsp lime lemon juice
3 tbsp sugar or less, to taste
3-4 fresh hot red or green chillies, cut crossways, then into fine rounds

Method

1. Line a burner on a gas cooker with aluminium foil, leaving an opening
for the gas. (Line two burners if you wish to cook both aubergines
simultaneously.)
2. Hold one aubergine by its stem end and stand it upright, directly on
top of a medium low flame. Let the bottom char.
3. Now lay the aubergine down on top of the flame and let one side char.
Keep turning the aubergine until all of it is charred and roasted and
the entire vegetable has gone limp. You may need to hold it with a pair
of tongs towards the end. Cook the other aubergine in the same way.
4. Peel the charred skin off the aubergines, picking them up carefully
by the stem now and then, holding them under cold running water to wash
away small bits of skin. The aubergines should stay intact though they
will be somewhat flattened. If small portions do get loose, the
aubergines can easily be reassembled.
5. Put the aubergines side by side into a serving dish that has slight
depth to it as there will be a little sauce later. Pat them dry with
kitchen paper. (You can prepare the dish up to this point a day in
advance. Cover and refrigerate the aubergines. The following day, bring
them to room temperature before proceeding with the next step.)
6. Make the fish sauce seasoned with lime juice: combine the fish sauce,
lime or lemon juice, sugar and 4 tbsp water. Add the chillies. Set aside.
7. Put the oil in a frying pan and set it over a medium high heat. When
the oil is hot, put in the onion and garlic. Stir once or twice and add
the pork, salt and lots of black pepper. Stir and fry for about 5
minutes or until the meat is cooked through, breaking up any lumps as
you do so. Put in the spring onion and stir for 10 seconds. Spread the
pork over the aubergines.
8. Pour the fish sauce seasoned with lime juice over the top and serve




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[world_famous_recipes] turtle cheesecake

Turtle Cheesecake

Ingredients:
Crust:
2 cups (500 ml.) chocolate wafer crumbs
1/3 cup (75 ml) melted butter

Filling:
1 bag (14 oz. or 420 grams) caramels
2/3 cup (150 ml.)evaporated milk
1 cup (250 ml.) chopped pecans, toasted
2 packages (8 oz. or 227 grams each) cream cheese, softened
1/2 cup (125 ml.) sugar
1 teaspoon (5 ml.) vanilla
2 eggs
1/2 cup (125 ml.) semi-sweet chocolate chips, melted

Directions:

Crust:
Combine chocolate wafer crumbs and melted butter. Press into the bottom of a 9" springform pan.
Bake at 350 (180 C) degrees. for 10 minutes.

Filling:
In a heavy saucepan, combine caramels and evaporated milk. Heat over low heat, stirring frequently, until melted and smooth. Pour over crust. Top with pecans.
In a large mixer bowl, beat cream cheese with sugar and vanilla until light. Add eggs one at a time, while beating. Stir in melted chocolate.
Pour over pecans in crust. Bake at 350 (180 C) degrees. for 40 minutes. Remove and let cool completely. Refrigerate at least 3 to 4 hours before serving.

blindness101
http://blindness101.freewebpage.org

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[world_famous_recipes] Treva in NC

Hi Treva,

My name is Lettie and I'm from Texas. I just wanted to let you and
the group know how much I love your Jar recipes. I intend to use all
of them during the Christmas holidays.

We're having lots of rain here in South Texas but we're keeping our
head above water.

Always,

Lettie




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[world_famous_recipes] I'm Back

I lost my net acct. and had to start over, but I'm back and hopefully
with no more problems. I've missed the last 2 days, but will catch
up from here. Cindy in Atl.




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Re: [world_famous_recipes] Re: Need Help~

Not that it makes much difference, but Nutella is a hazel nut
butter..........and delish!!!

Welcome to Nutella - The Original Hazelnut Spread


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[world_famous_recipes] RECIPE REQUEST

Hello! I am looking for help for my sister, she has a big olive tree, and would love to learn how to store them, any ideas or recipes. Thanks!!

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[world_famous_recipes] another food site speedyrecipes.com

speedyrecipes.com the grocery store monitor at the check stands
advertise the site.




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RE: [world_famous_recipes] Crispy Crunch Cheesecake

Kim, this sounds great to those of us who like peanut butter, but there are
thousands of cheesecake recipes out there without peanut butter. Why not
just use one of them? You can do a search for cheesecake and you'll get
more than you can imagine.

-----Original Message-----
From: Kimberlee Moore [mailto:kimcmoore@shaw.ca]
Sent: Wednesday, May 12, 2004 4:34 PM
To: world_famous_recipes@yahoogroups.com
Subject: [world_famous_recipes] Crispy Crunch Cheesecake

Someone asked me if I would post the recipe for the cheesecake that I want
to omit the Peanut Butter out of... so here it is...

Crispy Crunch Cheesecake

1/4 cup melted butter
2 tbsp peanut butter
3 cups crushed chocolate chip cookies or graham cracker crumbs

Crush cookies/crackers in blender or in a plastic bag with rolling pin. Mix
with melted butter and peanut butter. Place 3/4 of the mixture on bottom of
9"x13" pan (save rest for top).

1/2 cup white sugar
1/2 cup peanut butter
1 pkg (250gr) cream cheese
3 eggs
1 lrg (1L) container cool whip (thawed)
chocolate syrup (optional)
2 crispy crunch chocolate bars or 10 small bulk pieces crushed

Whip cream cheese with sugar and peanut butter, then slowly add eggs one at
a time. Fold in cool whip. Place mixture over crumbs in pan. Drizzle
chocolate syrup over mixture and run knife through it to swirl it.

Crush crispy crunch bars in blender and mix with remaining crumbs from
bottom layer. Sprinkle mixture over top. Freeze approximately 4 hours. Take
out 10 minutes before serving.

P.S. I found that saving 1/4 of the mixture from the bottom too much for the
top... so I usually save just a little under 1/4 cup of the crumbs and mix
it with the equivalent to 1 full size chocolate bar and I usually crush 2
chocolate bars and mix it in with the cream cheese and cool whip... this is
how my family likes it... I personally want an alternative to peanut butter
and nuts in general... (I am not a nut lovin' type person here at all)...

~Kim


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[world_famous_recipes] Lobster Mashed Potatoes

Had this in a restaurant. Yum. Just found this recipe and wanted to share. Although I might want to wait to use leftover lobster meat....like there ever is any! =) Dorina

Lobster Mashed Potatoes

Ingredients:
1 cooked lobster, about 1 pound
6 medium potatoes, about 1-1/2 pounds
6 tablespoons butter
1 cup chopped green onion, white and green parts
Salt, pepper
½ cup cream, heated

Preparation:
Either buy a cooked lobster at a supermarket that offers cooking at no charge or boil the lobster in water to cover for 10 minutes. Cool. Peel potatoes and cut in quarters lengthwise. Place in a pan, cover with water and bring to a boil. Reduce heat to medium, partially cover and simmer for 20 minutes, or until soft. When done, remove from heat but do not drain.

Meanwhile, with kitchen scissors, remove meat from claws and tail of lobster. Place entire lobster shell in a 3-quart saucepan. Add 3 cups of cold water and bring to a boil. Cover and simmer 10 minutes.

Drain broth in a sieve set over a bowl. Discard shells. Return broth to pan. Boil until liquid is reduced by half. Measure out ½ cup. Freeze remaining broth to use later.

Dice lobster meat very fine. In lobster pan (do not wash), melt butter over medium heat. Add lobster and green onions. Sauté for 3 minutes to flavor the butter. Set aside.

Drain potatoes and return to pan. Shake over medium heat to evaporate any remaining water. Remove from heat. Add the ½ cup lobster broth, salt and pepper. Mash by hand with a potato masher until fairly smooth. Add enough of the cream to produce a fluffy texture, mashing until smooth. Taste potatoes and add more salt and pepper if necessary. Add the butter, lobster and onions; mix thoroughly.




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Chicken Recipes Famous Recipes

Quotes Famous Quotes

[world_famous_recipes] Re: Reply on cat that boyfriend can't tolerate

To save any cats life get it spayed. It is the responsible thing to do.
Second I'd tell my daughter to loose the boyfriend. I don't trust any man
who doesn't like cats. The cat may sense something about this guy. If she
won't give the cat hater up I'd take the cat in and become my grandkids
hero. Otherwise I'd keep asking friends and family if they know anyone who
wants a cat. Mrs. B
----- Original Message -----
From:
To:
Sent: Wednesday, May 12, 2004 4:51 AM
Subject: [world_famous_recipes] Digest Number 726


>
> There are 14 messages in this issue.
>
> Topics in this digest:
>
> 1. HONEY TIP
> From: "Treva Key"
> 2. Beef with Mushrooms
> From: Ile
> 3. Coconut Pistachio Sweetmeat
> From: Ile
> 4. Creamy Spiced Beans
> From: Ile
> 5. Chickpea Flour Pancakes
> From: Ile
> 6. Asparagus Goldenrod
> From: "Treva Key"
> 7. Re: Re: Some Kitchen and Other Home Remedies for sun poisoning,
and other problems.
> From: "Arlene Boothby"
> 8. Need Help~
> From: "kimberleecmoore"
> 9. Low carb websites
> From: patmay1122@aol.com
> 10. Re: Beignets for Nadia
> From: JRTowner@aol.com
> 11. Beef with Onion and Green Pepper
> From: Ile
> 12. cats
> From: "Sandra"
> 13. Re: animal questions Sandra
> From: Raleen Riley
> 14. CHOCOLATE CHIP CHEESECAKE DIP
> From: "Treva Key"
>
>
> ________________________________________________________________________
> ________________________________________________________________________
>
> Message: 1
> Date: Tue, 11 May 2004 12:31:40 -0400
> From: "Treva Key"
> Subject: HONEY TIP
>
> HONEY TIP
> Honey is a food preservative. Replace sugar with honey so cakes, brownies
and other baked goods will stay fresher longer! When replacing sugar, reduce
liquids by approximately one-fifth to allow for moisture in honey.
>
> May the spirit of Love be with you!
> From:
> Treva in the beautiful mountains of
> North Carolina
>
> [Non-text portions of this message have been removed]
>
>
>
>
> ________________________________________________________________________
> ________________________________________________________________________
>
> Message: 2
> Date: Tue, 11 May 2004 14:09:08 -0300
> From: Ile
> Subject: Beef with Mushrooms
>
> indian recipe
>
> Ingredients
>
> For the Goan Five-Spice Mix:
> 10 cardamom pods
> ½ tsp cloves
> 1 tsp broken-up pieces of cinnamon stick
> 1½ tsp cumin seeds
> 1 tsp black peppercorns
>
> You also need:
> 675g/1½lb lean stewing beef, cut into 5cm/2in cubes
> 1 tsp salt or to taste
> 2 tbsp lime or lemon juice
> 5cm/2in piece of fresh ginger, peeled and coarsley chopped
> 6 garlic cloves, peeled and coarsley chopped
> 3 fresh green chillies, coarsley chopped
> 1 tsp ground turmeric
> 3 tbsp vegetable oil
> 1 large onion (175g/6oz), peeled and finely sliced into half-rings
> 2 meduim-sized tomatoes, chopped
> 225g/8oz/4 cups mushrooms, sliced
> 2 tbsp tamarind pa to seal the meat. Then add 600ml/1pt/2½ cups water. Bring to the
> boil, turn the heat down to low and cover tightly. Simmer gently for 1½
> hours or until the meat is tender. Add the mushrooms.
> 5. Cook for a further 5 minutes then add the tamarind paste. Stir to mix
> and bring to a simmer. Adjust the seasoning and serve
>
>
>
>
> [Non-text portions of this message have been removed]
>
>
>
>
> ________________________________________________________________________
> ________________________________________________________________________
>
> Message: 3
> Date: Tue, 11 May 2004 14:14:09 -0300
> From: Ile
> Subject: Coconut Pistachio Sweetmeat
>
> indian recipe
>
> Ingredients
>
> For the Pistachio Filling:
> 2 tbsp shelled, unsalted pistachios
> 1tbp icing sugar (confectioner's sugar)
> 1 tsp white poppy seeds
> ½tbsp milk
>
> For the Coconut Casing:
> 120g/4½oz sugar
> 5 cardamom pods, crushed in a mortar or ground in a clean coffee grinder
> 120g/4½oz/1½ unsweetened, desiccated coconut
> 4tbsp canned condensed milk
>
> Method
>
> 1. To make the filling: Put the pistachios into the container of a clean
> coffee grinder. Grind to a coarse powder. Put the ground pistachios,
> sugar, poppy seeds and milk into a bowl. Mix to a paste. Put aside.
> 2. To make the coconut casing: Put the sugar into a small,
> heavy-bottomed pan. Add 4tbsp water. Stir and bring to a simmer. Cook
> over a meduim-high heat for 2-3 minutes until the syrup forms a single
> thread when a little is dropped from a spoon into a cup of cold water.
> Remove from the heat. Add the coconut and cardamom. Mix well. Add the
> condensed milk. Stir to mix.
> 3. Lay a 23cm/9in piece of cling film on your work suface. While the
> coconut paste is still warm, roll it into a thick, 23cm/9in sausage. Put
> the coconut sausage horizontally on to the centre of the piece of cling
> film and flatten it to form a rectangle about 9cm/3½in wide.
> 4. Roll the pistachio paste into a separate sausage of the same length.
> Put the rolled pistachio sausage on the coconut rectangle, slightly
> below the centre, a little closer to your end. With the aid of the cling
> film, fold the coconut paste over the pistachio paste. Press down on the
> cling film to firm up the roll. Now continue rolling, being careful to
> keep the cling film on the outside of the roll, until you have a slim
> 'Swiss roll'. Press down evenly on the cling film to get a neat roll.
> Let the roll cool and harden a bit. Remove the cling film and cut
> crossways into 1cm/½in thick slices
>
>
>
>
> [Non-text portions of this message have been removed]
>
>
>
>
> ________________________________________________________________________
> ________________________________________________________________________
>
> Message: 4
> Date: Tue, 11 May 2004 14:15:16 -0300
> From: Ile
> Subject: Creamy Spiced Beans
>
> indian recipe
>
> Ingredients
>
> 200g/7oz/1 cup whole black urad beans
> 60g/2oz red kidney beans
> 4tsp peeled and very finely grated fresh ginger
> 4tsp crushed garlic
> 2 medium tomatoes, grated or finely chopped
> 2tsp cayenne pepper or to taste
> 2-3 tsp salt or to taste
> 85g/3oz freshly made white butter, if avaliable, or any unsalted butter
> 120ml/4fl oz/½ cup single cream
> 2tsp Punjabi garam masala
>
> For the Final Dish or Tarka:
> a generous dollop of unsalted butter or 3 tbsp ghee or vegetable oil
> 1 smallish onion (25g/1oz), cut into very fine half-rings
> 1 tsp cayenne pepper
> 2-3 tbsp chopped, fresh green coriander (optional)< lift up the pan and empty
> its contents into the pot with the beans.
> 3. Garnish with the fresh coriander, if desired, before serving
>
>
>
>
> [Non-text portions of this message have been removed]
>
>
>
>
> ________________________________________________________________________
> ________________________________________________________________________
>
> Message: 5
> Date: Tue, 11 May 2004 14:12:50 -0300
> From: Ile
> Subject: Chickpea Flour Pancakes
>
> indian recipe
>
> This is a delicious savory pancake recipe served with Indian meals as a
> bread alternative.
>
> Ingredients
>
> 140g/5oz/ chickpea flour, sifted
> ½ tsp salt
> ½ tsp cayenne pepper
> ½ tsp ajwain seeds
> 1 small red onion, very finely chopped
> 4 fresh hot green chillies, very finely chopped
> 5 garlic cloves, peeled and very finely chopped
> 2 tbsp very finely chopped, fresh green coriander
> about 3 tbsp vegtable oil
>
> Method
>
> 1. Put the chickpea flour into a large mixing bowl. Slowly add 250ml/9fl
> oz water, mixing with a wooden spoon to make a smooth batter. Add the
> salt, cayenne pepper, ajwain seeds, onion, ginger, chillies, garlic and
> coriander. Stir and set aside for 15 minutes.
> 2. Smear a large, wide, non-stick frying-pan with 1 tsp of the oil and
> set over a lowish heat. When very hot, stir the batter and pour about
> 55ml/2fl oz on to the centre of the pan. Quickly tilt the pan in all
> directions as you would for a crêpe, spreading the batter to make an
> 18-19cm/7-7½in pancake.
> 3. Cover and cook for 3 minutes or until the pancake is reddish-brown at
> the bottom. Dribble another tsp of oil around the edges of the pancake.
> Turn the pancake over and cook, uncovered, for a further minute or until
> golden. Remove from the heat and keep covered between 2 plates. Repeat
> with the remaining batter. Always remember to stir the batter before you
> use it. (leftover batter may be covered, refrigerated and re-used
>
>
>
>
> [Non-text portions of this message have been removed]
>
>
>
>
> ________________________________________________________________________
> ________________________________________________________________________
>
> Message: 6
> Date: Tue, 11 May 2004 13:01:44 -0400
> From: "Treva Key"
> Subject: Asparagus Goldenrod
>
> Asparagus Goldenrod
>
> Source: Midwest Living
>
>
> 3 hard-cooked eggs
>
> 1 pound fresh asparagus
>
> 2 tablespoons butter or margarine
>
> 2 tablespoons all-purpose flour
>
> 1/2 teaspoon salt
>
> Dash pepper
>
> 1 cup milk
>
> 1 tablespoon snipped fresh tarragon or 1 teaspoon dried tarragon, crushed
>
> 4 to 6 slices toast, cut in half diagonally
>
> 1 tablespoon snipped, fresh chives
>
> 1. Cut the eggs in half. Set egg yolks aside. Chop egg whites and set
aside.
>
> 2. Scrape scales from asparagus. Break off woody bases where spears snap
easily. If you like, slice the spears diagonally into 2- to 3-inch pieces.
Place the pieces in a steamer basket over, but not touching, boiling water.
Cover and reduce the heat. Steam for 5 to 8 minutes or until the asparagus
is crisp-tender.
>
> 3. Meanwhile, prepare white sauce: In a medium saucepan, melt the butter
or margarine. Stir in flour, salt, and pepper. Add the milk all at once.
Cook and stir over medium heat until the mixture is bubbly. Cook and stir
for 1 minute more.
>
> 4. Add the tarragon and the chopped egg whites. Heat the mixture through.
>
> 5. Arrange 2 toast points on each warm serving plate. Top with the

> Subject: Re: Re: Some Kitchen and Other Home Remedies for sun poisoning,
and other problems.
>
> Aloe is the best for burns. If using the plant, it is best to follow the
> rule of washing a large leaf and peeling it. I slice it length wise, lay
it
> on the burn and cover that with Teflon gauze, taping it in place. I can't
> use regular tape, I use the paper tape. Triple Antibiotic Ointment will
> help with the sores. Hope this helps.
> R in AZ
> ----- Original Message -----
> From: "Alex & Janet Jackson"
> To:
> Sent: Tuesday, May 11, 2004 12:30 PM
> Subject: [world_famous_recipes] Re: Some Kitchen and Other Home Remedies
for
> sun poisoning, and other problems.
>
>
> > Dear Pam,
> >
> > We hope you feel better today. We know what you mean about the
> effects of the sun. (Janet even burns right through her clothes if she's
> out there too long. 2 of our kids are the same way..) We've some
> suggestions that have helped us.
> > 1.. If the itch is still there, you might try soaking in a tub with a
> handful or two of baking soda in the water. It has always helped our
> family.
> > 2.. If open sores have developed, old fashioned "Bag Balm" will hasten
> the healing. (It's an 'over the counter' remedy found in drug stores --
> also in farm supply stores, as it's used for humans and livestock,
> especially by farmers on their cows' udders...)
> > 3.. Aloe Vera, whether the juice directly from the plant leaves, or
the
> Aloe Vera in the gel form from the drug store, will work as well as the
Bag
> Balm for healing burns, especially if they're not open burns and/or sores.
> > 4.. Vinegar will help alleviate some stings, as well a paste of baking
> soda. (If allergic to a bee sting, use a paste of unflavored meat
> tenderizer and water.)
> > 5.. For future reference, ice and/or a soak in ice-water (if applied
> immediately) will stop the burning before further damage occurs.
> Otherwise, the flesh will continue to cook for a period of time.
> > 6.. Antihustamine and hydrocortisone creams can be used, like Bag
Balm,
> for extended periods of time after the burn or other injury occurs. A
light
> white cotten garment or other covering over the burned area is recommended
> to protect the affected area(s) when applying these remedies.
> > 7.. Calamine lotion is handy for "itchy" rashes, especially those from
> contact irritants, like poison ivy and poison oak.
> >
> > A. & J.
> >
> >
> > You might try
> > ----- Original Message -----
> > From: "Pam Mathis"
> > To: ;
> > Sent: Sunday, May 09, 2004 8:48 PM
> > Subject: [world_famous_recipes] Re: Sun poisoning
> >
> >
> > This has nothing to do with cooking, but do any of you know how to treat
> sun poisoning? I get it if I am in the sun to long and it itches so bad.
> Any help would be appreciated, thank you.
> > Pam Mathis
> > pammathis@comcast.net
> >
> >
> > [Non-text portions of this message have been removed]
> >
> >
> >
> >
> >
> > -----------------
> > http://home.att.net/~quotations/
> >
> >
> > Vegetable Gardening
> > http://www.vegetablegardening.us/
> >
> > http://groups.yahoo.com/group/home_and_gardens_chat/
> >
> > http://www.healthly-chicken-recipes.com/
> >
> >
> >
> > If you got this from someone else you can join by sending e-mail to
> world_famous_recipes-subscribe@yahoogroups.com
> > Yahoo! Groups Links
> >
> >
> >
> >
> >
> >
>
>
Low carb websites
>
> Some other websites for great low carb recipes: HREF="http://www.lowcarbcafe.com/">www.lowcarbcafe.com
> www.recipegal.com HREF="http://www.low-carb-diet.org/">www.low-carb-diet.org
>
> www.lowcarbparties.com
>
>
>
>
>
>
> [Non-text portions of this message have been removed]
>
>
>
>
> ________________________________________________________________________
> ________________________________________________________________________
>
> Message: 10
> Date: Tue, 11 May 2004 10:14:36 EDT
> From: JRTowner@aol.com
> Subject: Re: Beignets for Nadia
>
>
> Beignets
>
>
>
> 1 (1/4-ounce) envelope active dry yeast
> 3 tablespoons warm water (100° to 110°)
> 3/4 cup milk
> 1/4 cup sugar
> 1/4 cup shortening
> 1 teaspoon salt
> 1 large egg, lightly beaten
> 3 cups all-purpose flour
> 2 1/2 to 3 quarts vegetable oil
> Powdered sugar
>
> Combine yeast and 3 tablespoons warm water in a large bowl; let mixture
stand
> 5 minutes.
> Heat milk in a small saucepan over medium heat (do not boil). Stir in
sugar,
> shortening, and salt. Cool to lukewarm (100° to 110°).
> Add milk mixture, egg, and 2 cups flour to yeast mixture, stirring well.
> Gradually stir in enough remaining flour to make a soft dough.
> Turn dough out onto a floured surface; knead 8 to 10 minutes or until
dough
> is smooth and elastic. Place in a well-greased bowl, turning to grease
top.
> Cover and let rise in a warm place (85°), free from drafts, 1 hour or
until
> doubled in bulk.
> Punch dough down, and turn it out onto a floured surface. Roll dough into
a
> 12- x 10-inch rectangle; cut into 2-inch squares. Place on a floured
surface;
> cover and let rise in a warm place (85°), free from drafts, 30 minutes or
until
> doubled in bulk.
> Pour oil to a depth of 2 to 3 inches into a Dutch oven; heat to 375°. Fry
> beignets, in batches, 1 minute on each side or until golden. Drain on
paper
> towels; sprinkle with powdered sugar while still hot.
> Note: To make ahead, turn dough out onto a floured surface; knead 8 to 10
> minutes or until smooth and elastic. Place in a well-greased bowl, turning
to
> grease top. Cover and refrigerate overnight. Punch dough down and follow
> directions above.
>
> Yield: 2 1/2 dozen
>
>
>
>
> Denise
> Dogs are not our whole life,
> But they make our lives whole.
>
>
> [Non-text portions of this message have been removed]
>
>
>
>
> ________________________________________________________________________
> ________________________________________________________________________
>
> Message: 11
> Date: Tue, 11 May 2004 14:10:32 -0300
> From: Ile
> Subject: Beef with Onion and Green Pepper
>
> 340g/12oz roast beef or roast lamb, cooked and boneless
> ¼ tsp freshly ground black pepper
> ¼ - ½ tsp chilli powder
> 1 tsp ground cumin
> 1 tsp ground coriander
> ¼ tsp ground turmeric
> 1 tsp red wine vinegar
> salt
> 3 tbsp vegetable oil
> ½ tsp cumin seeds
> ½ tsp black or yellow mustard seeds
> 10 fenugreek seeds (optional)
> 115g/4¼oz green pepper, deseeded and cut, lengthways, into 3mm slivers
> 140g/5oz onions peeled and cut into fine half-rings
> 1 tsp Worcestershire sauce
>
> Method
>
> 1. Cut the cooked meat into 5 mm slices. Stack a few slices together at
> a time and cut into 5 mm slivers. This does not have to be done too
evenly.
> 2. Combine the black pepper, chilli powder, ground cumin, ground
> coriander, turmeric, vinegar, ½ tsp salt and 2 tb water in a smal ________________________________________________________________________
>
> Message: 12
> Date: Tue, 11 May 2004 21:28:10 -0500
> From: "Sandra"
> Subject: cats
>
> HI
> A big,big thank you to everyone who sent suggestions regarding my cats.
The response was tremendous!!! Thanks again
> Sandy
>
> [Non-text portions of this message have been removed]
>
>
>
>
> ________________________________________________________________________
> ________________________________________________________________________
>
> Message: 13
> Date: Tue, 11 May 2004 14:14:49 -0700 (PDT)
> From: Raleen Riley
> Subject: Re: animal questions Sandra
>
> They will get use to each other after about a week. I
> would get the kitty spayed to save your ear drums that
> agony of the yowling at all hours for about a week,
> but other than that, the hissing, spitting and
> growling should be down to the occasional spat every
> so often after about a week. I have 4 cats, 2 dogs
> and a ferret. You can all put down your yellow pages
> and quit looking for a shrink for me because when my
> daughter moves out I will be down to one dog, 2 cats
> and the rodent. Of course "moving out" is the
> operative words and I have no idea when she will be
> able to do that with my granddaughter, so maybe you
> all should find me a good shrink. Or a padded room.
>
> Anywho, the last kitty we got about 6 months ago was a
> rescue that, in her short time in this world, had been
> taken away from momma at 3 weeks old, was starved and
> in bad shape when she came to us. We got her through
> a friend who called us wanting to know if we would
> take in a 5 week old kitten that her boyfriend had
> taken away from a friend of his after the man's 4 year
> old son had strangled her. She was dead for I don't
> know how long and then somehow they brought her back
> to the land of the living. We took her, had her
> looked at by a vet, then brought her home to an
> unknown reception from our three cats. After quite a
> bit of hissing, spitting, growling and some slaps
> between cats were exchanged, they took to her and now
> she is one of the crowd. It is not unusual to find
> all 4 cats curled up together snoozing or curled up
> with my 8 year old lab/pit bull mix dog. Faith, as we
> call her now, is happy, fat, sassy and the love of my
> daughter and 2 year old granddaughter. Me, I just
> sneeze when she is around. I am allergic to
> long-haired cats. Ya know, the more I think of
> it...Anyone found a shrink for me yet???
>
> Rae in MN who is now *definately* moving to TN!!!
> YIPPEE!!!
>
> --- Sandra wrote:
> > HI
> > Can anyone tell me how to get one female cat(5rs
> > old) to accept another female who is 1 yrs old in my
> > home. My grand kids have a cat and their Mothers
> > live in boyfriend can not tolerate this cat she also
> > has not been spayed and mine of course is. What do
> > I do in order to save this cats life?
> > Sandy from Sheboygan
> >
> > [Non-text portions of this message have been
> > removed]
> >
> >
> >
>
>
>
>
>
> __________________________________
> Do you Yahoo!?
> Win a $20,000 Career Makeover at Yahoo! HotJobs
> http://hotjobs.sweepstakes.yahoo.com/careermakeover
>
>
>
> ________________________________________________________________________
> ________________________________________________________________________
>
> Message: 14
> Date: Tue, 11 May 2004 21:34:30 -0400
> From: "Treva Key"
> Subject: CHOCOLATE CHIP CHEESECAKE DIP
>
> the brown sugar and cinnamon. Mix in the "slushed" raisins and chocolate
chips, blending well. Garnish with a light dusting of cinnamon. Serve at
room temperature.
> DIPPERS: Graham Crackers, Honeydew Melon, Strawberries, Peaches, Dried
Fruit, Pound Cake Cubes
> Yield: 6 Servings (about 3 & 3/4 cups of dip)
>
> May the spirit of Love be with you!
> From:
> Treva in the beautiful mountains of
> North Carolina
>
> [Non-text portions of this message have been removed]
>
>
>
>
> ________________________________________________________________________
> ________________________________________________________________________
>
>
> -----------------
> http://home.att.net/~quotations/
>
>
> Vegetable Gardening
> http://www.vegetablegardening.us/
>
> http://groups.yahoo.com/group/home_and_gardens_chat/
>
> http://www.healthly-chicken-recipes.com/
>
>
>
> If you got this from someone else you can join by sending e-mail to
world_famous_recipes-subscribe@yahoogroups.com
> ------------------------------------------------------------------------
> Yahoo! Groups Links
>
>
>
>
> ------------------------------------------------------------------------
>
>




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Chicken Recipes


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Chicken Recipes Famous Recipes

Quotes Famous Quotes

[world_famous_recipes] Fried Chicken with Spring Onion Sauce

For the marinade:
2.5cm/1in cube fresh ginger, peeled and grated finely
1 spring onion, cut crossways in fine rounds
1.5kg/3lb chicken pieces (preferably legs, thighs and drumsticks)
2tsp roasted and ground sichuan peppercorns
2 tbsp Chinese light soy sauce
½ tsp sugar
For the sauce:
3 cloves garlic, peeled and finely chopped
2 spring onions, cut crossways in fine rounds
few sticks Chinese celery or part stick ordinary celery, cut into small
dice or rounds
few stems fresh coriander or parsley, chopped
2.5cm/1in cube fresh ginger, peeled and finely chopped
2 tbsp Chinese light soy sauce
2 tbsp distilled white vinegar
4 tbsp chicken stock
1 tbsp tomato ketchup
½ tsp sugar
2 tbsp sesame oil
3 tbsp cornflour
oil for deep-frying

Method

1. Put the chicken pieces in a bowl. Prod the areas without skin with a
point of a sharp knife. Sprinkle the ground roasted sichuan peppercorns,
ginger, spring onion, soy sauce and sugar over the chicken.
2. Rub this marinade in as well as you can with your hands. Cover and
set aside for 2-4 hours, refrigerating if necessary.
3. Meanwhile, combine the garlic, spring onions, celery, coriander and
ginger in a small bowl. Cover and set aside.
4. In another bowl combine the soy sauce, vinegar, stock, ketchup, sugar
and sesame oil. Stir well to mix and set aside.
5. Lay the chicken pieces out in a single layer and dust both sides with
the cornflour. Pat the cornflour in and set the chicken aside for 20
minutes.
6. Put the oil for frying in a large wok over a medium heat or in a
deep-fat fryer. When it is hot, put in the chicken pieces and fry them.
If you are using a wok, turn them when necessary. Cook for about 15-20
minutes or until the chicken pieces are nicely browned on the outside
and cooked all the way through.
7. Drain them on kitchen paper and put them in a serving dish. Mix
together the two bowls of sauce ingredients and pour over the chicken.
Serve at once



[Non-text portions of this message have been removed]




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[world_famous_recipes] more great recipes

cooks.com is another site I found with some
interesting recipes for us.




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[world_famous_recipes] Dry Lamb Encrusted with Spices

For the spice powder:
1 tbsp vegetable oil
2.5cm/1in cinnamon stick
10-15 cloves
3 tbsp coriander seeds
4-6 dried hot red chillies
1 tbsp black peppercorns
½ tsp fennel seeds
6 cardamom pods

You also need:
5tbsp vegetable oil
120g/4½/1 cup plus
1½tbsp fresh coconut, first cut into thin slices and then into 1cm/½in chips
¼tsp ground turmeric
1¼-1½ tsp salt
2tsp brown mustard seeds
40 fresh curry leaves, if avaliable
10-12 shallots (150g/5oz), finely sliced
2.5cm/1in piece of fresh ginger, peeled and finely chopped
1kg/2¼lb boneless lamb from the shoulder, cut into 2.5cm/1in dice
2 tbsp white wine vinegar

Method

1. To make the spice powder heat the 1 tbsp oil in a large frying-pan or
wok. When hot, put in all the spices. Stir until the chillies darken.
Put the spices into a clean coffee grinder and grind to a fine powder.
Set aside.
2. Heat 1 tbsp of the remaining oil in a large frying-pan or wok over a
meduim heat. When hot, add the coconut chips, turmeric and ½ tsp of the
salt. Stir fry for 3-4 minutes or until the coconut is toasted. Set aside.
3. In a clean, large frying-pan heat 3 tbsp of the oil over a meduim
heat. When hot, add 1 tsp of the mustard seeds. Stir until the seeds
pop, a matter of a few seconds. Now add about 20 of the curry leaves,
6-8 of the shallots, the ginger and the garlic. Stir-fry for 3-4 minutes
until the shallots become lightly browned. Add the meat and the spice
powder. Stir to coat the meat well, then add the vinegar, toasted
coconut chips, ½ tsp of the salt and 750ml/1½pt/3 cups of water. Bring
to the boil, then turn the heat down and cover. Simmer for about 50
minutes to 1 hour or until the meat is almost tender. Remove the lid and
continue to cook for another 10-15 minutes until the sauce becomes very
thick and clings to the meat, increasing the heat if neccessary.
4. Meanwhile, heat the remaining 1 tbsp oil in a small pan over a meduim
heat. When hot, add the remaining mustard seeds. When the mustard seeds
pop, add the remaining shallots and about 20 curry leaves. Stir and fry
until the shallots become golden-brown. Add the contents of the pan to
the meat. Mix well and remove from the heat



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[world_famous_recipes] Chicken Fajita Pizza

CHICKEN FAJITA PIZZA

1 tb Olive oil or oil
2 Whole chicken breasts; Skinned, boned, cut into -2x1/2-inch strips
1 1/2 ts Chili powder
3/4 ts Salt
1/2 ts Garlic powder
1 c Thinly sliced onions
1 c Green or red bell pepper -strips (2x1/4-inch)
1 cn (10-oz.) Pillsbury -Refrigerated All Ready -Pizza Crust
1/2 c Mild salsa or picante sauce (or hot if you prefer)
8 oz Monterey Jack cheese -shredded

Heat oil in large skillet over medium-high heat until hot. Add chicken; cook and stir 5 minutes or until lightly browned. Stir in chili powder, salt and garlic powder. Add onions and bell pepper; cook and stir an additional 1 minute or until vegetables are crisp-tender. Heat oven to 425 degrees. Grease 12-inch pizza pan or 13x9-inch pan. Unroll dough; place in greased pan. Starting at center, press out with hands. Bake at 425 degrees for 6 to 8 minutes or until very light golden brown. Spoon chicken mixture over partially baked crust. Spoon salsa over chicken; sprinkle with cheese. Bake an additional 14 to 18 minutes or until crust is golden brown. 6 to 8 servings.



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[world_famous_recipes] Your morning thought

Mother Teresa hung a copy of this poem on a wall of the orphanage she
founded in Calcutta. Its source is unknown.

People are often unreasonable,
illogical and self-centered;
Forgive them anyway.

If you are kind,
People may accuse you
of selfish, ulterior motives;
Be Kind anyway.

If you are successful,
you will win some false friends and
some true enemies;
Succeed anyway. people may cheat you;
Be honest and frank anyway.

What you spend years building,
someone could destroy overnight;
Build anyway

If you find serenity and happiness,
they may be jealous;
Be happy anyway.

The good you do today,
people will often forget tomorrow;
Do good anyway.

Give the world the best you have,
and it may never be enough;
Give the world the best you've got anyway.

You see, in the final analysis.
it is between you and G-d;
It is never between you and them anyway.



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[world_famous_recipes] Blueberry-Lemon Coffee Cake

I got this off the Betty Crocker website. Sounds like a keeper

Blueberry-Lemon Coffee Cake
Have a burst of blueberry and lemon flavor at breakfast, brunch or anytime
you like with this moist coffee cake.
1 egg
2 cups Original Bisquick® mix
1/3 cup sugar
2/3 cup milk
1 tablespoon grated lemon peel
1 cup fresh or frozen (thawed) blueberries, rinsed and well drained
¼ cup Original Bisquick® mix

Lemon Icing (below)
Heat oven to 400ºF. Grease round pan, 9x1 1/2 inches. Beat egg slightly;
stir in 2 cups Bisquick mix, the sugar, milk and lemon peel. Stir blueberries
and 1/4 cup Bisquick mix; gently stir into batter. Spread in pan. Bake 20 to
25 minutes or until golden brown. Cool 10 minutes; drizzle with Lemon Icing.
Serve warm.


Lemon Icing

2/3 cup powdered sugar
3 to 4 teaspoons lemon juice
Stir ingredients until smooth.

High Altitude (3500-6500 ft)
Heat oven to 425ºF. Stir 2 tablespoons Gold Medal® all-purpose flour into
Bisquick mix. Decrease sugar to 2 tablespoons.





Denise
Dogs are not our whole life,
But they make our lives whole.


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[world_famous_recipes] ANNE'S DAILY INSPIRATION FOR MAY 14, 2004

TODAY I AM ONE DAY OLDER THAN I WAS YESTERDAY, BUT JUST AS NEEDY. SOME SAY
THAT I HAVE BEGUN THE DOWNWARD SPIRAL IN MY LIFE, BUT I SAY THAT I AM GETTING
READY FOR THE UPWARD CLIMB. I FOUND OUT SOME YEARS BACK THAT NO MATTER HOW OLD
YOU GET THAT IT IS GOOD TO BE NEEDY AND DEPENDENT ON SOMEONE. THAT SOMEONE IS
JESUS. YOU SEE HE TOLD US IN THE WORD THAT IF WE WOULD TAKE OUR HEAVY LOADS TO
HIM THAT HE WOULD BEAR THEM FOR US. SO I AM NEEDY AND DEPENDENT AND I THANK
GOD FOR MY DELIVERER,
READ MATT 12:25-30
HAVE A BLESSED DAY
EVANG. ANNE


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[world_famous_recipes] Going no-mail

After I finish reading my e-mail I will be going no-mail on my recipes lists until next Monday. I am so far behind with some of my chores, it is a have too.
See you then.
May the spirit of Love be with you!
From:
Treva in the beautiful mountains of
North Carolina

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[world_famous_recipes] Mexican Taco Pizza

MEXICAN TACO PIZZA

1 BOBOLI pizza crust.
1 can Refried beans
cheese, shredded
lettuce, shredded
black olives, diced
green onions, diced
tomatoes, diced


Place crust on a stone and bake at 450 for about 8 minutes. Remove from oven, and spread refried beans over all. Then add whatever toppings you like to have on tacos, or use the ingredients listed above.



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RE: [world_famous_recipes] Pizza

I have been looking for a good bread machine pizza dough recipe
forever!! Anyone??

-----Original Message-----
From: jan *90 [mailto:jan6_kp@yahoo.com]
Sent: Thursday, May 13, 2004 6:03 AM
To: world famous recipes
Subject: [world_famous_recipes] Pizza


Hi,

Is there any one who can give me good pizza receipe.


Jany.







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Re: [world_famous_recipes] Re: looking for a recipe- M & M COOKIES

When I make M&M cookies I just use my regular chocolate chip cookie recipe
and substitute M&M's for chocolate chips...Always turns out perfect.

Anne


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Phoenix-area jobs in jeopardy Bill Austin quoted in Arizona Republic Article.

Bill Austin is the currently the Sales Manager for EVLiving.com - Your Guide to the East Valley

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[world_famous_recipes] healthy muffins

Healthy Muffins

Table with 3 columns and 17 rows

Metric
Ingredient
Imperial

375 ml
broccoli, cooked & coarsely chopped
1 1/2 cup

375 ml
cooked ham, chopped
1 1/2 cup

1
medium onion, chopped
1

125 ml
parmesan cheese, grated
1/2 cup

6
eggs
6

125 ml
vegetable oil
1/2 cup

300 ml
flour
1 1/4 cup

15 ml
baking powder
1 tbsp

2 ml
salt
1/2 tsp

5 ml
dried oregano
1 tsp

5 ml
dried parsley leaves
1 tsp

1 ml
dried thyme leaves
1/4 tsp

1 ml
garlic powder
1/4 tsp



Directions

In a large bowl; combine broccoli, ham, onion and cheese; set aside.

In another large bowl; beat eggs until foamy. Blend in oil. Add flour, baking powder, salt, oregano, parsley, thyme and garlic powder. Beat until smooth.
Stir in broccoli mixture until just blended.

Spoon into greased muffin cups. Bake in preheated 375 F (190 C) oven for 20 to 25 minutes until lightly browned. Serve warm. Store in plastic container
in refrigerator.

Serves 12
blindness101
http://blindness101.freewebpage.org

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[world_famous_recipes] Pizza

Hi,

Is there any one who can give me good pizza receipe.


Jany.






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[world_famous_recipes] BOURBON CHICKEN

I think this would work as a marinade too for other meats...


Bourbon Chicken Yeild: 4 servings

4 chicken breasts
1 tsp ground ginger OR 1 TBSP fresh ginger
1/2 cup soy sauce
2 TBSP dried minced onion
1/2 cup firmly packed brown sugar
3/8 cup bourbon whiskey
1/2 tsp garlic powder

Preheat oven to 350 degrees.

Place chicken breasts in a 13 x 9-inch baking dish in a single layer (if doubling recipe, make sure that breasts are also in a single layer).

In a small bowl combine ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder. Mix together and pour mixture over chicken. Cover. Bake for 1 hour or until juices run clear. Remove cover during last 10 to 15 minutes before done.





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[world_famous_recipes] Re: Looking for a salad recipe

I'm looking for a salad recipe that I thought I copied from this group. I
can't find it. It had cauliflower, broccoli, garbanzo beans and an Italian type
dressing. Sound familiar to anyone. If so please post again. I made this
for a get together and now the gals want me to make it again.

Denise
Dogs are not our whole life,
But they make our lives whole.


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[world_famous_recipes] S'MORES IN A JAR

S'MORES IN A JAR

Layer in a large wide mouthed 1 quart jar:

1 & 1/2 Cups of Graham Cracker Crumbs (about one sleeve of crackers, crushed)

1 & 1/2 Cups miniature marshmallows (substitute some holiday Peeps for a cute variation and line the jar with them facing out, use 8 peeps and about 1/2 cup miniature marshmallows)

1 & 1/2 Cups chocolate chips or mini Hershey Kisses or

M & M's 1/3 Cup
Brown Sugar

Place on Jar Label:
S'mores in a Jar
Combine the contents with 1/2 cup of melted butter and 1 tsp. of vanilla. Press mixture into a 9 inch square baking pan and press firmly (if using Peeps, place on top). Bake at 350 degrees for 15 minutes. Cool completely. Cut into bars. Yield 12 bars.

May the spirit of Love be with you!
From:
Treva in the beautiful mountains of
North Carolina

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[world_famous_recipes] Looking for a good Eggplant Parm recipe

Happy Spring Everyone!
Does anyone have a good Eggplant Parm recipe that they would like to share, especially a tried and true one??
Thanks a bunch :)
Anna


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[world_famous_recipes] Crockpot: German Potato Salad

Crockpot German Potato Salad

2 potatoes, sliced 1/2 c. onions, chopped
1/2 c. celery sliced 1/4 c. green pepper, diced
1/4 c. vinegar 1/4 c. oil
Chopped parsley bacon bits

Combine all ingredients except parsley and bacon; salt
and pepper to taste. Stir and cook for 5 - 6 hours
on Low in crockpot. Garnish with bacon and parsley



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Re: [world_famous_recipes] Crispy Crunch Cheesecake

No Cooking?
What about the raw eggs? Is this safe?

Tammy from Tazewell Tn


--- Kimberlee Moore wrote:
> Someone asked me if I would post the recipe for the
> cheesecake that I want to omit the Peanut Butter out
> of... so here it is...
>
> Crispy Crunch Cheesecake
>
> ¼ cup melted butter
> 2 tbsp peanut butter
> 3 cups crushed chocolate chip cookies or graham
> cracker crumbs
>
> Crush cookies/crackers in blender or in a plastic
> bag with rolling pin. Mix with melted butter and
> peanut butter. Place 3/4 of the mixture on bottom of
> 9"x13" pan (save rest for top).
>
> ½ cup white sugar
> ½ cup peanut butter
> 1 pkg (250gr) cream cheese
> 3 eggs
> 1 lrg (1L) container cool whip (thawed)
> chocolate syrup (optional)
> 2 crispy crunch chocolate bars or 10 small bulk
> pieces crushed
>
> Whip cream cheese with sugar and peanut butter, then
> slowly add eggs one at a time. Fold in cool whip.
> Place mixture over crumbs in pan. Drizzle chocolate
> syrup over mixture and run knife through it to swirl
> it.
>
> Crush crispy crunch bars in blender and mix with
> remaining crumbs from bottom layer. Sprinkle mixture
> over top. Freeze approximately 4 hours. Take out 10
> minutes before serving.
>
> P.S. I found that saving ¼ of the mixture from the
> bottom too much for the top... so I usually save
> just a little under ¼ cup of the crumbs and mix it
> with the equivalent to 1 full size chocolate bar and
> I usually crush 2 chocolate bars and mix it in with
> the cream cheese and cool whip... this is how my
> family likes it... I personally want an alternative
> to peanut butter and nuts in general... (I am not a
> nut lovin' type person here at all)...
>
> ~Kim
>
>
> ---
> Outgoing mail is certified Virus Free.
> Checked by AVG anti-virus system
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> Date: 4/23/04
>
>
> [Non-text portions of this message have been
> removed]
>
>
>





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[world_famous_recipes] re Salmon, Rocket And Herb Pasta

100 g baby rocket leaves

Your recipe calls for rocket leaves. What are those? Are they like spinach?

Denise
Dogs are not our whole life,
But they make our lives whole.


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[world_famous_recipes] ANNE'S DAILY INSPIRATION FOR MAY 13,2004

WHAT A WONDERFUL DAY IT IS TO BE ABLE TO SEE ALL THE BEAUTY THAT GOD HAS
PLACED ALL AROUND US. TO BE ABLE TO HEAR THE BIRDS SING IS A JOY. TO BE ABLE TO
TASTE OF THE FRUITS OF THE LAND IS GOOD.TO SMELL THE AROMA OF BREAD BAKING IS
MOUTH WATERING. TO FEEL THE VELVETLY TEXTURE OF A NEWBORN BABY'S SKIN, OH WHAT
A MOTHER'S PLEASURE! THINK ABOUT ALL OF THIS! IT IS ALL ABOUT 5 SENSES THAT
GOD HAS GIVEN US. BE THANKFUL IF YOU ONLY HAVE ONE.
HAVE A BLESSED DAY
MAY GOD LIGHT YOUR WAY
EVANG. ANNE


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[world_famous_recipes] Re: looking for a recipe- M & M COOKIES

I have two different recipes for M&M Cookies in a Jar -- neither of them call for White Chocolate Chips or Rice Crispies. Here is the one nearest that description:
M&M Cookies in a jar
3/4 cup Flour
1 tsp. baking soda
1/2 tsp. salt
1/2 teaspoon ground cinnamon
1/2 cup chopped walnuts
1 cup M&M chocolate mini baking bits, divided (You can use just M&Ms)
1/2 cup raisins
3/4 cup firmly packed light brown sugar
1 & 1/4 cups uncooked quick oats.
In medium bowl, combine flour, baking soda, salt and cinnamon. In 1 quart clear glass jar with tight fitting lid, layer flour mixture, walnuts, 1/2 cup M&M mini baking bits, raisins, brown sugar and remain ing M&M bits and oats. Seal jar, wrap decoratively.
Give as a gift with the following instruction:
Preheat oven to 350 degrees F. Lightly grease cookie sheets, set aside. In large bowl beat 3/4 cup (1 & 1/2 sticks) softened butter, 1 large egg and 3/4 tsp. vanilla extract until well blended. Stir in contents of jar until well blended. Drop by heaping teaspoons about 2 inches apart on prepared cookie sheets. Bake 9 to 11 minutes. Cool 2 minutes on cookie sheet; cool completely on wire racks. Store in tightly covered container
Makes about 3 dozen cookies

Recipe #2
Holiday M&M Cookies
1 & 1/4 cups sugar
1 & 1/4 cups M&M candies (use red and green for Christmas)
2 cups flour mixed with 1/2 tsp. baking soda and 1/2 tsp. baking powder

Layer ingredients in order given in a wide mouth canning jar. Press each layer firmly in place before adding next ingredient.
Attach the following to the jar:
M & M Cookies
1. empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix.
2..Add 1/2 cup (1 stick) butter or margarine, not diet, very soft.
1 egg, slightly beaten
1 tsp, vanilla (optional)
3. Mix until completely blended. You will need to finish mixing with your hands.
4. Shape into balls the size of walnuts & place 2 inches apart on sprayed baking sheets.
Bake at 375 degrees F for 12 to 14 minutes, until edges are lightly browned.

May the spirit of Love be with you!
From:
Treva in the beautiful mountains of
North Carolina
----- Original Message -----
From: Laurie Smith
To: Annette.M.Ruzicka@HealthPartners.Com ; world_famous_recipes@yahoogroups.com
Sent: Wednesday, May 12, 2004 12:14 PM
Subject: Re: [world_famous_recipes] looking for a recipe


IF ANYONE HAS THIS RECIPE IT IS TREVA.....

Annette.M.Ruzicka@HealthPartners.Com wrote:
hi all.
I'm looking for a recipe, I think it was called holiday Christmas cookies
in a jar. some of the ingredients were; M&M's,white choc. chips,rice
crispy's,pecans and I think brown sugar. I hope somebody has this.
thanks Annette





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[world_famous_recipes] Your morning thought

\
"One of the advantages of being disorderly is that one is
constantly making exciting discoveries."
--A.A. Milne


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File - This list has something for everyone.

This list has something for everyone.

Mailing Lists, Web Sites, Webrings,
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The newest mailing list is available here:

http://groups.yahoo.com/group/christmascards/

It is called Christmas Cards (from the edge?) but we are not yet sure what it will end up being.
Join and contribute ideas if you have an interest in helping get that going.

Thank you,
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EASY CROCKPOT CHICKEN

1 pound skinless, boneless chicken breast halves

1 (10.75 ounce) can condensed cream of chicken soup

1 (10.75 ounce) can condensed cream of mushroom soup

1 (10.75 ounce) can condensed cream of celery soup

1 cup white rice



1
Cut chicken breasts into large chunks.



2
Place the chicken breasts, cream of chicken soup, cream of mushroom soup, cream of celery soup and the rice in a crockpot. Cook on high for 3 hours or low for 4 hours.

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Shrimp Stuffed Mushrooms

Submitted by Marta B.

24 lg Mushroom Caps Stems Removed
1 c Finely Chopped Cooked Shrimp
1 tb Cracker Crumbs
1 tb Minced Onion
1 tb Minced Parsley
1 tb Soft Butter
1 t Minced Tarragon
Salt
1 lg Egg
Buttered Bread Crumbs

Mix the shrimp, cracker crumbs, onion, parsley, butter, tarragon, salt and egg together. Fill the mushroom caps with the mixture, sprinkle with buttered crumbs and bake in a 350*F oven for 15 to 20 minutes."

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Italian Recipes - SIMPLE ITALIAN COOKERY by Antonia Isola

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CHERRY BERRY BREAD MIX IN A JAR

21/2 C. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1 C. oats (quick or old-fashioned, uncooked)
3/4 C. dried cherries
3/4 C. dried cranberries

In a large bowl, combine flour, baking powder, baking soda, cinnamon and salt; mix well. Add oats, cherries and cranberries; mix well. Transfer to resealable plastic bag, a decorative jar with lid or other airtight container. Store in cool dry place.

Variation
Substitute raisins for dried cherries and cranberries and increase ground cinnamon to 1 1/2 teaspoons in mix.

Instructions to be included with gift jar or bag:

CHERRY BERRY BREAD

3/4 C. honey
3/4 C. milk
12 T. (1 1/2 sticks) butter or margarine, melted & cooled
2 large eggs, lightly beaten

Preheat oven to 350ºF. Lightly spray four 6 x 3 3/4-inch disposable aluminum foil mini loaf pans with no-stick cooking spray. Or use two 8 x 4-inch disposable aluminum foil loaf pans. Place bread mix in large bowl. In small bowl, combine honey, milk, butter & eggs with wire whisk or fork; mix well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.) Pour into pans, dividing evenly. Bake mini loaves for 23 to 27 minutes or regular loaves for 35 to 40 minutes or until tops of breads feel firm when touched and wooden pick inserted near center has a few moist crumbs clinging to it. (Do not overbake.) Cool breads in pans on wire rack. Wrap tightly in aluminum foil. Store at room temperature up to 2 days. For longer storage, label & freeze. Makes 2 large or 4 mini loaves.
May the spirit of Love be with you!
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