| | Once you join the club you can publish your recipes in our
newsletter, and on our site. Join today!
Starting Next Month, we will be awarding one member the "Contributor Of
The Month Award".
This award will be an acknowledgement award
for our Club Members who have made the most contributions to our site.
The award includes posting a photo (if so desired) and
profile on the members recipe page.
Your profile and photo, including your top 5 favorite
recipes will be on display for an entire month, and your award will be
listed in the newsletter.
To qualify, just send us your favorite recipes to be posted, or if you have
other important Food Facts or Alerts that you feel we should publish, send
them along.
![](_themes/citrus/citsepa.gif)
Enjoy these recipes that have been posted by our members.
![](_themes/citrus/citbul1a.gif) | Posted by Cindy Hartlin |
![](_themes/citrus/citbul1a.gif) | MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Meatball and Penne Casserole
Categories: Casserole, Meats, Pasta
Yield: 10 Servings
4 c Penne noodles-about 3/4 lb.
1 Egg
2 lb Ground beef
1 c Fresh bread crumbs
2 ts Dried thyme ( or 2 tsp.
-chopped fresh)
1 tb Vegetable oil
1 lg Onion, chopped
1 c Chopped green onions
4 cl Garlic, minced
1 Sweet green or red
pepper,
-coarsely
chopped
3 c Sliced mushrooms-about 1/2
-pound
2 c Sliced celery
1 ts Each dried oregano and basil
2 Cans (each 14 oz.) tomato
-sauce
1/2 c Chopped fresh parsley
1/2 lb Mozzarella cheese, shredded
1/4 c Freshly grated Parmesan
-cheese
In large pot of boiling water, cook penne for 8 to 10 minutes or
until
tender but firm. Drain and rinse under cold water; drain again
and
set aside.
In bowl, beat egg; mix in beef, bread crumbs and thyme. Shape
into 1
inch balls.
In large heavy Dutch oven, heat oil over medium heat; cook meatballs,
in batches if necessary, for about 10 minutes or until no longer pink
inside. Drain off fat.
Add onion and green onions; cook for 2 minutes. Stir in garlic,
green
pepper, mushrooms, celery, oregano and basil; cook for 2 minutes.
Add tomato sauce, parsley, penne and half of the mozzarella cheese;
stir gently to mix. Sprinkle with Parmesan and remaining
mozzarella
cheese. (Casserole can be prepared to this point, covered and cooled
in refrigerator and stored for up to 2 days, or frozen in airtight
container for up to 3 months; thaw before continuing.)
Bake, covered, in 350øF oven for 20 minutes; uncover and bake for 10
to 15 minutes longer or until bubbly. Makes about 10 servings.
Typed in MMFormat by cjhartlin@email.msn.com
Source: Canadian
Living's Family Cookbook.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Fresh Fruit Salad with Lime Cream
Categories: Desserts, Fruit
Yield: 8 Servings
2 c Seedless green grapes,halved
2 c Orange segments-about 4
-oranges
2 c Sliced peeled kiwifruit
-(about 7)
2 c Red grapefruit segments,
(about 2
grapefruits)
1/4 c Granulated sugar
1/4 c Orange juice
1/4 c Orange liqueur or orange
-juice
MMMMM-------------------------LIME CREAM------------------------------
2/3 c Whipping cream
2 ts Icing sugar
2 ts Grated lime rind (optional)
2 tb Sour cream
In 8 cup glass bowl, layer grapes, oranges, kiwifruit and grapefruit.
Sprinkle with sugar; sprinkle with orange juice and liqueur. Do
not
stir. Cover and refrigerate for at least 1 hours or up to 12 hours.
LIME CREAM: Up to 1 hour before serving, whip cream with icing
sugar, and lime rind (if using) for 1 minute. Add sour cream;
beat
for 3 minutes.
Spoon fruit into individual bowls; top with dollop of lime cream.
Makes 8 servings. Typed in MMFormat by cjhartlin@email.msn.com
Source: Canadian Living's Family Cookbook.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Mustard-Basil Sausages
Categories: Main dish, Meats, Easy, Barbecue
Yield: 6 Servings
2 lb Farmer's sausage
1/4 c Prepared mustard
2 tb Liquid honey
1/2 ts Dried basil
In large skillet, cover sausage with water; bring to boil.
Reduce
heat to medium-low; cover and simmer for 12 minutes. Drain
well; cut
into thirds. In bowl, stir together mustard, honey and basil.
Place sausage on greased grill over medium-high heat; cook, turning
often, for 5 minutes. Cook brushing with mustard mixture, for 5
minutes longer. Makes 6 servings. Typed in MMFormat by
cjhartlin@email.msn.com
Source: Canadian Living's Family Cookbook.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Quebec Maple Syrup Pie
Categories: Desserts
Yield: 8 Servings
Pastry for 9
inch single
-crust pie
2 1/4 c Maple syrup
3/4 c Light cream
1/4 c All-purpose flour
4 Eggs
1 c Walnuts (optional)
On lightly floured surface, roll out pastry to 1/8 inch thickness;
fit
into 9 inch pie plate. Trim and crimp edges. With fork,
prick crust
all over; chill in freezer for 30 minutes.
In bowl, whisk together maple syrup, cream, flour and eggs until
blended; stir in nuts ( if using ). Pour into crust. Bake
in 375øF
oven for 10 minutes; reduce heat to 350øF and bake for 30 to 35
minutes longer or until set. Let cool on rack. Makes 8
servings
Typed in MMFormat by cjhartlin@email.msn.com
Source: Canadian
Living's Family Cookbook. 02/14/00
MMMMM
Cindy Hartlin
|
![](_themes/citrus/citbul1a.gif) | MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Seared Red Snapper
Categories: Seafood, Entertain
Yield: 1 Servings
4 oz Red snapper fillet ( with
-skin on)
1 oz Peanut oil
MMMMM---------------------THAI CURRY SAUCE:--------------------------
1 tb Thai red curry paste
2 tb Oil
1 c Coconut milk
1 ts Thai fish sauce (or soya
-sauce)
2 ts Palm sugar (or brown sugar)
MMMMM--------------------------GARNISH:-------------------------------
Spinach leaves,
blanched
1 Piece pompadum,deep fried
Saute snapper in hot pan with peanut oil, skin side down until crisp.
Cook on other side until done.
Thai Curry Sauce: Heat oil in sauce pan, add curry paste and
cook
until bubbly. Add coconut milk and bring to a boil.
Season with fish sauce and sugar, to suit taste.
Serve fish skin side up with curry sauce and garnish with fried
pompadum and deep fried spinach leaves. Yield: 1 serving
Typed in
MMFormat by cjhartlin@email.msn.com
Source: Food and Wine the Westin
Way Chef Tylun Pang, The Westin Kauai, Hawaii.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Caramelized Sea Scallops in Truffle
Sauce
Categories: Seafood, Entertain
Yield: 2 Servings
12 Sea scallops, cut in half
2 oz Port wine
1 oz Veal stock
1/2 c Mussels stock
1 oz Butter, unsalted
2 ts Chopped truffle
2 ts Truffle juice
1 tb Hazelnut oil
12 Pieces baby carrots, glazed
4 oz Spinach, sautéed with butter
Flame the port wine and add the veal stock, mussels stock and bring
to a boil and reduce by a third.
Monte with once ounce of butter and at the last moment, add the
truffle juice and chopped truffles.
Saute the scallops in hazelnut oil over high heat until golden brown
in color.
Arrange the garnish and scallops on a plate and pour the sauce on the
plate.
Decorate with chevril. Yield: 2 servings. Typed in MMFormat by
cjhartlin@email.msn.com
Source: Food and Wine the Westin Way Chef
Tadashi Katoh, Chef de Cuisine, Century Plaza Hotel, Los Angeles.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Crab and Brie Soup
Categories: Soups, Entertain
Yield: 10 Servings
1/2 lb White onions, chopped
1/2 lb Celery, chopped
6 oz Green onions, chopped
3 oz Unsalted butter
3 oz Flour
2 pt Seafood stock
1 pt 35% cream
1/2 lb Crab meat, chopped fine
1 lb Brie cheese, cut up
Cajun
seasoning, to taste
Worcestershire
sauce
Saute the chopped white onions and celery in the unsalted butter for
ten minutes.
Add flour slowly to avoid lumps, mix well.
Add seafood stock and bring to a boil for ten minutes.
To this, add the cream to your liking, crab meat and brie cheese.
Simmer for another ten minutes.
Season with Cajun seasoning and Worcestershire sauce to taste.
Garnish with green onions. Soup will be slightly spicy hot.
Yield:
10 servings Typed in MMFormat by cjhartlin@email.msn.com
Source:
Food and Wine the Westin Way
MMMMM
Cindy
![](_themes/citrus/citsepa.gif)
|
![](_themes/citrus/citbul1a.gif) | Posted by Josefina.
www.Cuban-Cooking-Cookbook.com
DRUNK CHICKEN
Ingredients
2 2-lb chicken
1 ¼ Cup of white wine
¼ tsp of salt optional
1 large onion
1 tsp garlic powder
¼ tsp black pepper
¼ lb butter or margarine.
Instructions
Brown chicken in butter, sprinkle with salt and pepper, and garlic powder.
Place onions in chunks, around chicken pieces. Add white wine and cover.
Cook
over low flame for about 30 minutes. If you want to make it more like gravy
instead of a sauce, all you have to do is to flour the chicken before
browning.
CHICKEN FRICASE
Ingredients, serves 4
1 3 pound chicken ¼ teaspoon of saffron
or paprika
¼ cup olive oil 1 large
onion
2 tsp salt, or to taste ¼ cup capers
1 bell pepper ¼
tsp black pepper
1 bay leaf 3 or more
cloves of garlic to tastee
¼ cup of raisins 2 ½ cups
of water
1 whole lemon juiced ¼ cup
olives
¼ tsp cumin 1 8 oz can
tomato sauce
1 lb. Potatoes, peeled and quartered ¼ cup white or dry
wine
1 small can of sweet peas, drained.
Instructions
Cut chicken in bite-size pieces, add garlic, lemon juice, onion, bell
pepper,
bay leaf, cumin, saffron or paprika, black pepper, salt and water. Cook over
medium flame for about 20 minutes. Add potatoes and cook until potatoes are
done, about 15 minutes. Add raisins, capers, cooking wine, olive oil, tomato
sauce, olives, and cook for another 5 minutes. If more water is needed
during
cooking , add some but be carefull not to over due it.
Finally, add drained sweet peas and serve with rice, or salad or b
|
![](_themes/citrus/citbul1a.gif) | Some really special Valentines
Day recipes
from Cindy Hartlin. Thank you Cindy for your contributions to Stacey's
Recipe Club! |
![](_themes/citrus/citbul1a.gif) | MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Cupid's Kabobs
Categories: Valentines, Desserts, Appetizers
Yield: 4 Cups dip
1 1/2 c Cold milk
1 pk 3.4 oz. instant vanilla
-pudding mix
1 c 8 oz. cherry vanilla
-yogurt
1 Carton 8 oz. frozen
whipped
-topping,
thawed
Assorted fruit
- seedless
-grapes, apple
chunks,
-strawberry
halves and/or
-pineapple
chunks
Fresh mint
sprigs
In a bowl, combine milk and pudding mix; mix well. Let stand
for 2-3
minutes. Add yogurt; mix well. Fold in whipped topping.
Refrigerate. Thread fruit onto bamboo skewers; add a mint sprig on
the end of each to resemble feathers on a arrow. Serve with
dip.
Yield: 4 cups dip. Typed in MMFormat by cjhartlin@msn.com
Source:
Quick Cooking
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Hugs 'N' Kisses Cookies
Categories: Valentines, Desserts
Yield: 5 Dozen
1 pk 18 oz. refrigerated sugar
-cookie dough
Red colored
sugar, optional
Cut cookie dough into 1/4 inch slices. On a floured surface,
roll
each slice into a 6 inch rope. Cut half of the ropes in half
widthwise. Form into X's on ungreased baking sheets; seal edges and
flatten slightly. Shape remaining ropes into O's on ungreased baking
sheets; seal the edges and flatten slightly. Sprinkle with sugar if
desired. Baked at 350F for 8-10 minutes or until the edges are
lightly browned. Cool for 3 minutes; remove from pans to wire racks
to cool completely. Yield: about 5 dozen. Typed in MMFormat by
cjhartlin@msn.com
Source: Quick Cooking
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Heart's Desire Pizza
Categories: Valentines, Snacks, Appetizers
Yield: 8 Ind.pizzas
1 Tube (17.3 oz) large ref.
-biscuits
1 Jar 14 oz. pizza sauce
1 1/2 To 2 cups toppings-sliced
-ripe olives,
slice and
-quartered
pepperoni,chopped
-fresh
mushrooms, chopped
-green and/or
sweet yellow
-pepper
1 1/2 c 6 oz. shredded mozzarella
-cheese
1 1/2 c 6 oz. shredded cheddar
-cheese
Cut eight 6 inch square pieces of aluminum foil; place on baking
sheets. Lightly coat foil with nonstick cooking spray; set aside. On
a lightly floured surface, roll each biscuit to a 5 inch square. Cut
a 1 inch triangle from center bottom, forming a heart. Press edges to
seal. Transfer to foil squares. Spoon pizza sauce over dough
within
1/4 inch of edges. Sprinkle with desired toppings and cheeses.
Bake
at 425F for 10-15 minutes or until golden brown. Yield: 8
individual
pizzas Typed in MMFormat by cjhartlin@msn.com
Source: Quick Cooking
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Easy To Make Ice Cream Bombe
Categories: Valentines, Desserts
Yield: 8 Servings
***NONE***
Use 16 1/4 inch slices of pound cake. Cut 8 slices
diagonally into
triangles. Trim edges off rest, making 8 rectangles.
Line 1 1/2 quart bowl with plastic wrap. Arrange triangles with
narrow points toward center, forming a pinwheel. Circle with
rectangles next. Patch any holes. Save extra slices.
Soften 2 pints of ice cream or sherbet (different flavors). Spoon
first flavor into bowl; pack gently against sides. Fill with second
flavor. Top with remaining slices of pound cake. Cover with plastic
wrap or foil and freeze overnight.
To serve: Invert bowl onto chilled plate; remove wrap. Yield: 8
servings. Typed in MMFormat by cjhartlin@msn.com
Source: Woman's
Circle Treasured Recipes Jan. 18/98
MMMMM
Cindy Hartlin
|
![](_themes/citrus/citbul1a.gif) | MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Stuffed Sherried Chicken Breasts
Categories: Valentine's, Poultry, Holidays, Vegetables
Yield: 6 Servings
6 Boneless skinless chicken
-breasts (
1-1/2 lb)
1 ts Butter
1/2 c Dry sherry
STUFFING:
12 Large spinach leaves
1 tb Butter
1 Onion, chopped
2 Cloves garlic, minced
1 c Coarsely grated zucchini
1/2 c Coarsely grated carrot
1/2 ts Dried thyme
1/2 c Fresh bread crumbs
2 tb Chopped fresh parsley
1 Egg white
1/4 ts Each salt and pepper
Between sheets of waxed paper, pound chicken to 1/4 inch thickness.
STUFFING: Trim spinach and rinse under water, shake off excess
water. In saucepan, cover spinach and cook over medium-high heat,
with just the water clinging to leaves, for 1 minute or until just
wilted; drain and set aside.
In nonstick skillet, melt 1 tbsp. butter over medium heat; cook onion
and garlic for 3 minutes or until softened. Stir in zucchini, carrot
and thyme; cook, stirring often, for 5 minutes or until tender.
Remove from heat. Add bread crumbs, parsley, egg white, salt and
pepper; mix well.
Top each chicken breast with 2 spinach leaves; spread stuffing evenly
over spinach. Carefully roll up each breast and tie each end with
cotton string. (Chicken can be prepared to this point, covered and
refrigerated for up to
8 hours.)
In large nonstick skillet, melt butter over medium heat; cook stuffed
breasts, turning occasionally, for 5 minutes. Pour in sherry; reduce
heat to medium-low and cook, covered, for 10 to 12 minutes or until
chicken is no longer pink inside, turning to coat in sauce for last 2
minutes. Let stand for 5 minutes. Untie each roll and cut diagonally
into 3 or 4 slices. Makes 6 servings. Typed in MMFormat by
cjhartlin@msn.com Source:
Canadian Living's Family Cookbook. Posted
to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com>
on
Feb 8, 1998
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Victorian Heart Cookies
Categories: Valentine's, Desserts
Yield: 3 1/2 doz.
MMMMM--------------------------COOKIES-------------------------------
2 c All-purpose flour
1 c Pecans
1/8 ts Salt
1 c Butter or margarine,
-softened
1/2 c Firmly packed brown sugar
MMMMM---------------------------ICING--------------------------------
3 c Sifted confectioners sugar
1/4 c Milk
Pink paste food
coloring
Paper cutouts
to decorate
Process flour, pecans, and salt in a blender or food processor until
mixture is a fine powder. In a large bowl, cream butter and
sugar
until fluffy. Stir dry ingredients into creamed mixture.
Cover and
chill 1 hour.
Preheat oven to 350øF degrees. On a lightly floured surface,
use a
floured rolling pin to roll out dough to 1/8 inch thickness.
Use
various sizes of heart-shaped cookie cutters to cut out cookies.
Transfer to a greased baking sheet. Bake 12 to 15 minutes or
until
edges are light brown. Transfer to a wire rack with waxed paper
underneath to cool completely.
For icing, stir sugar and milk together in a medium bowl until
smooth.
Tin icing pink. Ice cookies. Before icing hardens, gently
press
paper cutouts on tops of cookies. Allow icing to harden.
Store in
an airtight container. Remove paper cutouts before eating.
Yield:
about 3 1/2 dozen 2 1/2 inch cookies. Typed in MMFormat by
cjhartlin@msn.com
Source: Tasty Holiday Gifts.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Honey-Licked Chicken Breasts
Categories: Valentine's, Poultry
Yield: 2 Servings
2 Bone-in chicken breast
-halves (about
1 pound)
2 tb Capers, drained
1 1/2 ts Ground cumin
1/2 ts Dried oregano
1/2 ts Ground cinnamon
1/4 c Lemon juice
3 tb Honey
3 tb Chicken broth
3 tb Olive oil
1/2 ts Salt
1/4 ts Black pepper
1/2 c Dried figs, each cut in
-half
In an 8 inch square baking dish, arrange chicken skin-side down.
In a
small bowl, combine capers, cumin, oregano and cinnamon. Stir
in
lemon juice, honey, broth, oil, salt and black pepper; mix well and
pour over chicken. Arrange figs around chicken and let marinate
in
the refrigerator at least 1 hour, turning chicken once after 30
minutes. Preheat oven to 375=F8F. Bake chicken in the center of
the
oven 35 to 40 minutes, or until a meat thermometer inserted into the
thickest part of= the breast reads 165=F8F. Serve. Yield:
2
servings. Typed in MMFormat by cjhartlin@msn.com
Source: Mr. Food's
Quick Cooking March/April 99 Magazine
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Heart's Desire Pizza
Categories: Valentines, Snacks, Appetizers
Yield: 8 Ind.pizzas
1 Tube (17.3 oz) large ref.
-biscuits
1 Jar 14 oz. pizza sauce
1 1/2 To 2 cups toppings-sliced
-ripe olives,
slice and
-quartered
pepperoni,chopped
-fresh
mushrooms, chopped
-green and/or
sweet yellow
-pepper
1 1/2 c 6 oz. shredded mozzarella
-cheese
1 1/2 c 6 oz. shredded cheddar
-cheese
Cut eight 6 inch square pieces of aluminum foil; place on baking
sheets. Lightly coat foil with nonstick cooking spray; set aside. On
a lightly floured surface, roll each biscuit to a 5 inch square. Cut
a 1 inch triangle from center bottom, forming a heart. Press edges to
seal. Transfer to foil squares. Spoon pizza sauce over dough
within
1/4 inch of edges. Sprinkle with desired toppings and cheeses.
Bake
at 425F for 10-15 minutes or until golden brown. Yield: 8
individual
pizzas Typed in MMFormat by cjhartlin@msn.com
Source: Quick Cooking
MMMMM
![](_themes/citrus/citsepa.gif)
|
![](_themes/citrus/citbul1a.gif) | josefina
www.Cuban-Cooking-Cookbook.com
DRUNK CHICKEN
Ingredients
2 2-lb chicken
1 ¼ Cup of white wine
¼ tsp of salt optional
1 large onion
1 tsp garlic powder
¼ tsp black pepper
¼ lb butter or margarine.
Instructions
Brown chicken in butter, sprinkle with salt and pepper, and garlic powder.
Place onions in chunks, around chicken pieces. Add white wine and cover.
Cook
over low flame for about 30 minutes. If you want to make it more like gravy
instead of a sauce, all you have to do is to flour the chicken before
browning.
CHICKEN FRICASE
Ingredients, serves 4
1 3 pound chicken ¼ teaspoon of saffron
or paprika
¼ cup olive oil 1 large
onion
2 tsp salt, or to taste ¼ cup capers
1 bell pepper ¼
tsp black pepper
1 bay leaf 3 or more
cloves of garlic to tastee
¼ cup of raisins 2 ½ cups
of water
1 whole lemon juiced ¼ cup
olives
¼ tsp cumin 1 8 oz can
tomato sauce
1 lb. Potatoes, peeled and quartered ¼ cup white or dry
wine
1 small can of sweet peas, drained.
Instructions
Cut chicken in bite-size pieces, add garlic, lemon juice, onion, bell
pepper,
bay leaf, cumin, saffron or paprika, black pepper, salt and water. Cook over
medium flame for about 20 minutes. Add potatoes and cook until potatoes are
done, about 15 minutes. Add raisins, capers, cooking wine, olive oil, tomato
sauce, olives, and cook for another 5 minutes. If more water is needed
during
cooking , add some but be carefull not to over due it.
Finally, add drained sweet peas and serve with rice, or salad or b
|
![](_themes/citrus/citbul1a.gif) | From Cindy Hartlin:
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Surprise Spread*
Categories: Appetizers, Seafood
Yield: 10 Servings
8 oz Cream cheese, softened
1/2 c Sour cream
1/4 c Mayonnaise
3 x 4 oz. cans of small or
-broken
shrimp, rinsed and
-drained
1 c Seafood cocktail sauce
2 c Shredded mozzarella cheese
1 Green pepper,
chopped
2 Green onions,
chopped
1 Tomato, diced
Note: This recipe is excellent and very easy, I've made
it many
times but I always add a bit of horseradish to the seafood
cocktail
sauce just to make it bit more spicier. Everyone asks me
for this
recipe after trying it. Enjoy!
Mix first 3 ingredients together. Spread over 12 inch
pizza pan ( I
use a glass pie plate).
Scatter shrimp over cheese mixture. Add layers of seafood
sauce,
mozzarella cheese, green pepper, onions and tomato.
Cover and chill until ready to serve. Supply assorted
crackers and
spoons for spreading. Note: Omit 1 can of shrimp if
desired. It
will still cover quite well. Yield: 10-12 Typed in
MMFormat by
cjhartlin@email.msn.com
Source: Company's Coming
MMMMM
![](_themes/citrus/citsepa.gif)
|
![](_themes/citrus/citbul1a.gif) | From Pepper Joes:
MAKE YOUR OWN HOT PEPPER SAUCES
Hot pepper sauces are ALL over the internet. And there
are some
really tasty and innovative sauces.
But, Pepper Joe's favorites are his own home-made sauces.
You can
control the freshness of
ingredients,the heat level, and make sure it's wholesome,
organic and
chemical and preservative free.
Listed are two easy-to-make recipes that I hope will
become family
favorites. Keep them
refrigerated. They should last at least one year
(although I'd bet
they will go a lot quicker than that).
PEPPER JOES HOT SAUCE(MEDIUM HOT)
- 12 jalapeno peppers
- 8 tablespoons red wine vinegar
- 1 whole lime
- 1 tablespoon sugar
-1/2 tbs. salt
-1/2 tbs. onion powder
-1/2 tbs. garlic powder
Cut hot pepper in half and remove seeds. Drop in boiling
water for 30
seconds to blanche. Squeeze
juice from lime and combine hot peppers with all other
ingredients in
blender and chop. Then put on
high speed to blend all ingredients together. Store in an
old hot
pepper sauce bottle or ketsup bottle
and store in fridge. It's simple to make and 100%
natural.
For a hotter gourmet type read on...
PEPPER JOE'S ISLAND HOT SAUCE(A 10 ON THE PEPPER JOE HEAT
SCALE)
- 12 habanero peppers
- 2 carrots
- 1 lg. onion
- 6 cloves of garlic
-1/2 tbs. salt
-1/4 tbs. white pepper
- 1 lime
- 8 tbs. white vinegar
Cut habanero peppers in half and remove seeds. Drop in
boiling water
for 30 seconds to
blanche.(handle with care) Remove peppers and put onion,
carrots and
garlic cloves into boiling
water and cook until tender. Squeeze juice from lime and
combine all
ingredients and put in blender.
First chop, then blend at high speed. done!
Just put in wide-mouth jar and store in fridge. Spoon out
this hot
sauce as needed. Delicious on
cheesesteaks, hamburgers, pizza, or added to soups,
chili, tomato
sauce. Also can scrub garage
floors.
![](_themes/citrus/citsepa.gif)
|
![](_themes/citrus/citbul1a.gif) |
Nutchos
Here's an easy recipe for the little ones to make for
Grandma and Grandpa
for Christmas.
1 package chocolate chips
1 can of mixed nuts (salted and broken into pieces)
Melt chocolate over a double boiler. Add
nuts. Drop by teaspoon onto
waxed paper.
Cool in fridge. When hardened, we
package them in fancy tins and give
them to
grandparents and teachers for Christmas.
My daughter has been making these since she was six years old (with
help
melting the chocolate) and they are requested every year now. Oh
yes.....she's thirty now.
Judy
![](_themes/citrus/citsepa.gif)
|
![](_themes/citrus/citbul1a.gif) |
Judy's Peach Cobbler
9x13 glass pan
1 stick salted butter (margerine will NOT work)
2 cups self rising flour
2 cups sugar (white)
2 cups whole milk or 1/2 1/2
2-3 cups sweetened peaches
Heat oven to 350
put stick of butter in pan and place in oven until melted and
bubbling
in seperate bowl combine flour,sugar and milk
pour mixture into molten butter and top with fruit
bake until golden (about an hour)
This sounds to simple but it is fabulous! The neighborhood will
be at
your door.
Judy
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|
![](_themes/citrus/citbul1a.gif) |
I make this quite often.. my kids really like it on
the
weekends.. Hope you all enjoy it too.. Kim :-)
Crispy Potato Quiche
1 24-ounce package frozen shredded hash browns
1/3 cup melted butter
1 cup shredded hot pepper cheese
1 cup shredded Swiss cheese
1 cup diced cooked ham
1/2 cup half and half
6 eggs
1/4 teaspoon seasoned salt
Press thawed hash browns between paper towels to remove
moisture. Fit hash browns into greased 10-inch pie plate,
forming a solid crust. Brush crust with melted butter, making
certain to brush top edges. Bake at 425° for 25 minutes. Remove
from oven. Sprinkle cheeses and ham evenly over bottom of crust.
Beat half-and-half with eggs and seasoned salt. Pour over
cheeses and ham. Bake uncovered at 350° for 30-40 minutes or
until knife inserted in center comes out cleans. Serves 6 Enjoy!
Notes:
You can substitute your favorite sausage or other breakfast meat
of your choice.
I use less butter to brush hash brown crust. I also use skim
milk instead of half-and-half.
Kim
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![](_themes/citrus/citbul1a.gif) | Benefit 2 |
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