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Thank you Patti, Marnita and Robin for today's newsletters.
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Today's Recipes
Ingredients
Directions
Cook rice mix in a large saucepan or Dutch oven according to package directions for 2 packages. Stir in desired dried fruit, green onion and parsley. Cover and heat through. Serve immediately. Serves 12.
By Robin from Washington, Ia
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Ingredients
Directions
Melt chocolate and margarine. Cool. Beat eggs with electric mixer until foamy; add sugar, vanilla, and water. Beat until lemon colored (about 5 minutes). Stir in chocolate mixture, flour, baking powder, salt, and nuts. Spread half of the batter in a greased 9x13 inch baking pan. Set aside. Prepare Cream cheese filling. (Recipe at the end of this recipe). Pour over batter in pan. Drop remaining batter by spoonfuls onto cheese filling. Swirl with a knife to marble. Bake in a 350 degrees F oven for 25 minutes. Cool 30 minutes. Refrigerate several hours. To serve, top with ice cream and ice cream topping. Serves 24
Cream Cheese Filling
Ingredients
Directions
Beat 2 packages softened cream cheese, 6 Tbsp. sugar, 1 egg, 1 egg yolk, 2 tsp. lemon juice, and 1/2 tsp. vanilla. Beat in 4 tsp. flour until smooth.
By Robin from Washington, IA
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I know most of us have made Monkey Bread at least once in our life; however, our family enjoys it so much that I thought I would send the recipe out to those that may not have made it in a while. Also, below the recipe are some ideas that may make your monkey bread a little more interesting:
Ingredients
Directions
Preheat oven to 350 degrees F. Cut biscuits into quarters. Melt remaining ingredients together in a small saucepan or microwave. Place half of biscuit quarters into a greased Bundt pan and sprinkle chopped pecans or raisins on top if you have them on hand. Pour 1/2 of butter mixture over the top and repeat with remaining biscuits. Bake at 350 degrees F for 30-40 minutes.
Add'l. Ideas: I keep the cinnamon sugar mixture in a left-over bread bag in the freezer. I mix enough to have for several uses and drop the cut up biscuits right into the bag and shake them to coat. You can use butterscotch pudding mix in place of the cinnamon sugar, but you will need to cut down on the brown sugar just a bit. Also to make a savory variety try using garlic powder, or herbs and even some grated cheese instead of the sweet ingredients. Just start MONKEYING AROUND with it!
By Marnita from Cumming GA
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Ingredients
Directions
Bring water to boiling. Cook onion, covered, in a large saucepan in boiling water for 5 minutes; add green beans and corn. Cover and simmer for 6-8 minutes more or until vegetables are crisp tender. Drain well. Stir together cream of chicken soup, cream cheese, milk, mustard, dill, and pepper. Add to green bean mixture. Spoon mixture into a greased 2 quart casserole. Toss together bread crumbs, cheese, and margarine or butter. Sprinkle atop vegetable mixture. Bake uncovered, in a 350 degree F oven for 20 minutes. Uncover and bake for 15 minutes more or until mixture is heated through. Makes 8-10 servings.
By Robin from Washington, IA
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Turn Fresh Tomatoes Into Quick & Easy Dinners
By Patti McKenna
Most of us know that planting a garden is one of the cheapest ways to provide your family with fresh vegetables. My husband is the chief gardener in our household, and since it is his domain, he gets to decide what to plant. Let me tell you right away that he loves fresh tomatoes. I, on the other hand, hate tomatoes and have not eaten a raw tomato in over thirty years. Imagine my amazement when he strategically placed 16 tomato plants in our garden! It gets worse, each of those plants thrived and grew over six feet tall! That's a lot of tomatoes! The kitchen is my domain, so it became my task to figure out what to do with his abundant harvest.
Now, I know I said I don't like tomatoes, but I do like spaghetti sauce, chili and soup. I could have canned the tomatoes for use in the sauces; but I hate canning. It's hot, messy and time consuming. We decided to try freezing the tomatoes. Together we peeled them and started dicing and chopping them in a blender. Then we poured the chopped tomatoes and juice into gallon-size freezer bags, labeled them and placed them in the freezer. Freezer bags work well because you can lay them flat and they don't take up very much room in the freezer.
Then we got creative and began personalizing each bag for later use. For chili sauce, we added fresh chopped onions and peppers to the tomatoes before freezing. For spaghetti sauce, we went one step further and added chopped garlic. Vegetable soup sauce became a mixture of tomatoes, onions, and fresh herbs from our little herb garden. Sometimes we added chopped broccoli and other vegetables to the soup base.
We also make a garden salsa using the same methods, but drain the juice from the blended tomatoes. It keeps well, and we always have a fresh and healthy snack or dish to take to pot lucks, family gatherings, etc. Because we can season it to our tastes, we are sure to like it!
Ever since that time, I have never purchased a can of diced tomatoes, tomato paste, sauce, or spaghetti sauce. There is always a sauce ready to go in the freezer. It also tastes much better than commercial sauces. We just pull it out and simmer, adding any spices or meat necessary. It is a healthy and inexpensive way to have dinner partially prepared!
After a year or two, I even figured out how to effortlessly and inexpensively make vegetable soup. Leftover dinner vegetables are drained and placed in a freezer bag, sometimes even adding leftover roast to the bag. Once the bag is full, I pull it out and grab a bag or two of our frozen tomato mixture, throw them in a pot, add seasonings, and soup's on! This is by far the easiest and cheapest homemade meal I have ever made! Try it and see if you don't agree!
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Ingredients
Directions
Beat margarine or butter with an electric mixer for 30 seconds to soften. Add sugar, beat until well combined. Add 3/4 cup of the flour, stir just until mixture resembles coarse crumbs. Reserve 3/4 cup. Combine remaining 1 cup flour, baking powder, salt, baking soda, and nutmeg. Stir into remaining margarine mixture. Combine eggs, mashed bananas, milk, and vanilla. Add to dry ingredients, stirring just until moistened. Fold in blueberries. Turn into a greased 8x8 inch baking pan. Sprinkle with the reserved crumb mixture. Bake in 375 degrees F oven for 25-30 minutes. Serve warm. Serves 9.
By Robin from Washington, IA
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