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Hello,
We had a new circuit box installed in our office yesterday and what was supposed to only take 4 hours took until 8 PM last night. We are sending a double issue today since we were unable to send yesterday's issue.
Thank you to Robin, Terri, Charlie, AISHA, and Carolyn for today's recipes.
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Recipe Requests
Substitute for Canned Cream Soup
I need a recipe for a substitute for canned cream soup.
Nancy from Lancaster, PA
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Converting Bread Recipes For Use in a Bread Machine
Does anyone know how to take an old fashioned recipe and convert it to a bread machine recipe?
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Karen from Oklahoma
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Contest ends October 31, 2005
Today's Recipes
Ingredients
Directions
Beat together sugar, syrup and butter. Add beaten egg yolk. Serve with pancakes, waffles, toast, french toast, etc. Refrigerate when not using.
By Terri from Pahrump, NV
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Ingredients
Directions
In large saucepan, melt margarine and chocolate over low heat, stirring constantly. Remove from heat; cool slightly.
Lightly spoon flour into measuring cup; level off. Stir in remaining ingredients except powdered sugar; blend well.
Chill dough 30 minutes. Shape dough into 1 inch balls; roll in powdered sugar (coat heavily).
Place 2 inches apart on ungreased cookie sheet. Bake at 300 degrees F for 15 to 18 minutes or until edges are set. Remove from cookie sheets immediately. Makes 48 cookies.
By Robin from Washington, IA
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Ingredients
Directions
Cream margarine and sugar. Add eggs and mix. Add dry ingredients and mix. Roll out and cut in desired shapes. Bake on ungreased cookie sheet at 350 degrees F for 10 to 15 minutes.
By Robin from Washington, IA
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Ingredients % by weight
Directions
Cook linguini, saute oil over medium heat. Add onion and saute until tender, about 5 minutes. Add the minced chile peppers and crabmeat. Add parsley last; adjust seasoning with salt and pepper. Cook until warmed through. Toss with linguini and serve immediatley. Serves four.
By AISHA HAMIDANI V. A. from Norfolk, VA
Editor's Note: This recipe is different than ones we normally publish, because the ingredients are given percentage by weight. If any of you try this, let us know how much of each you used in tablespoons and cups.
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Ingredients
Directions
In a large bowl, beat the eggs, milk and salt. Stir in rest of ingredients. Pour into a greased 8 inch square baking dish. Bake, uncovered, at 350 degrees for 45-50 minutes or till a knife inserted in the center comes out clean. Serves: 6-8.
By Terri from Pahrump, NV
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Ingredients
Directions
Cream shortening and sugars together. Add egg. Sift dry ingredients together and mix into creamed mixture. Mix well. Add vanilla. Sprinkle a little sugar on top and bake at 350 degrees F.
By Robin from Washington, IA
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Ingredients
Directions
Cream shortening and sugar; beat in egg and molasses. Add sifted dry ingredients and mix well; chill. Make into small balls the size of a walnut and roll in sugar. Place on greased cookie sheet and bake 8 to 10 minutes in 350 degree oven.
By Robin from Washington, IA
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Ingredients
Directions
Mix all ingredients together, mixing well. Keep in refridgerator for 2 hours before serving.
By Terri from Pahrump, NV
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Toxic Waste Punch (Halloween Recipe)
Ingredients
Directions
Put the sherbet in a 3 gallon bowl.
Sprinkle the Kool-Aid across the top.
Slowly pour the soda around the sides of the sherbet.
The soda will lift the Kool-Aid leaving delightful color streaks and sour flavors.
By Carolyn from East Northport, NY
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Make it today. It is so much better the next day.
Ingredients
Directions
Put all ingredients in a Dutch oven. Mix well, and cover with foil or a lid and put in the oven at 350 degrees F for about 2 1/2 to 3 hours. Serve sour dough rolls or corn bread muffins with it and sliced cheese.
I just submitted this to the gooseberry patch and they used it in one of their new cook books. For them using the recipe I received the new cook book with my recipe in it and many others. We love this hope you do to.
By Connie from Ballwin, Missouri
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Poached Chicken with Mustard Cream Sauce
By Charlie Burke
A simple and often overlooked method for preparing chicken is poaching. Many "roasting" chickens weigh four to five pounds, which is larger than the ideal size to roast.
These larger sizes actually have more flavor and cook evenly in poaching liquid, which then becomes a flavorful broth for use in a sauce or a soup. (The liquid is a broth when the raw meat is cooked in it, while a stock is made from previously cooked bones.) Poaching also produces moist meat for chicken salads and sandwiches. Using free range or organically raised chicken increases flavor in both the broth and the meat.
Herbs, spices and aromatic vegetables added to the pot yield their flavor to both the broth and the chicken, permitting the cook to blend favorites. Vegetables used to flavor the broth will be overcooked when the chicken is done, but potatoes and other vegetables can be added toward the end of cooking for a one pot meal. Carrots and mild turnips are traditional, but others such as squash, leeks and parsnips would be fine. I particularly like the flavor of tarragon with chicken, and its subtle flavor in the broth carried over into the simple mustard cream sauce made for this meal. The broth, alone, spooned over the chicken and vegetables, makes an excellent sauce and is actually the way poached chicken is usually served. Whisking in some butter enriches its flavor.
4 - 6 ample servings:
Sauce:
Wash chicken under cold water, place one tarragon sprig into the cavity and place into a large pot. Add remaining ingredients and cold water to cover the chicken. Bring to a boil over medium to high heat, reduce to simmer and cover. Skim surface of solids occasionally and cook for 1 1/2 to 2 hours. If adding vegetables for the meal, cut them into equal size and add at 1 hour. They can be removed if done before the chicken or left in the broth to continue cooking if necessary once chicken is done. Cook chicken until the legs move loosely or the temperature of the thigh is 175 degrees. Remove from broth, place on carving board and tent with foil. Let rest at least ten minutes, and carve just before serving. Strain broth and skim excess fat from the surface.
To make sauce:
Place the one cup of broth into a small sauce pan over high heat and boil until reduced by half. Remove from heat, and whisk in mustard and cream. Add salt and pepper to taste.
Serve the sliced chicken with your choice of vegetables and with either the broth or mustard sauce. It makes a great family meal and is equally appropriate for guests.
Poaching is easy, and the cooking is largely untended. Become familiar with it, adding your own favorite flavors to the broth for economical and versatile meals. The leftover broth and chicken for soups and sandwiches are an added bonus.
About the author: An organic farmer and avid cook, writer Charlie Burke is the vice president of the New Hampshire Farmer's Market Association (www.nhfma.org). His column & recipes appear weekly in The Heart of New England's newsletter... get a free subscription by sending a blank email to: heartofnewengland-subscribe@yahoogroups.com or visit www.TheHeartofNewEngland.com
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Ingredients
Directions
Preheat oven to 350 degrees F.
In a medium bowl, sift together 2 cups flour and 1/2 cup confectioners sugar.
Cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Press mixture into bottom and sides of a lightly greased 9x13 baking pan.
Bake 20 to 25 minutes or until lightly browned. Remove from oven and set aside.
Meanwhile in a large bowl, beat eggs until lemon-colored. Gradually beat in sugar, lemon juice and remaining flour. Pour onto browned crust.
Bake 15 minutes longer or until done. Let cool completely. Sprinkle lightly with confectioners sugar. Cut into bars in pan.
By Robin from Washington, IA
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