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Hello,
Thank you Robin and Terri for today's recipes! We also have 4 new food related requests. Please look them over and see if you have any advice to offer.
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Susan
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Today's newsletter contains:
Recipe Requests:
Today's Recipes:
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Recipe Requests
Vegetable Beef Soup From Scratch
Does anyone have a recipe for homemade vegetable beef soup? I have used beef shank in the past, but was unable to find any this time. I used a soup bone without meat on it, and read that the bone should be roasted first. Does anyone know why? Any recipes for veg-beef soup, and the type of meat that could be used would really be appreciated. I don't want to use a ready made canned beef broth. I would rather do it from scratch.
Thanks,
P.J. from Delaware
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Does anyone know of a website where I can pull up recipe cards, type the recipe, and then print it out? I have done this before but the website no longer works.
Wilma from Yukon, OK
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Angel Food Ministries Recipe Ideas
I am looking to start a topic for those of us that get food each month from the Angel Food Ministries. I would like to know what you have made from your Angel Food groceries.
Example, I used some of my boneless chicken breast and the frozen peas and carrots to make a yummy homemade Chicken Pot pie. I cooked the breaded Beef Fritters and Field Peas another night and fried potatoes w/them as well.
If someone has an idea as to how they will use this months food as well, I would like to know!
TIA
Cookiepom from Owensboro, KY
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I am looking for a good recipe for stuffed Mushrooms.
Denise from Smithville MO
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New Contest
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Photo Contest!
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Contest ends January 31, 2005
Today's Recipes
Ingredients
Directions
Combine broccoli, mustard, and Velveeta in large nonstick on medium high heat. Cook 5 minutes until broccoli in crisp-tender and hot, stirring occasionally. Sprinkle with Parmesan cheese.
By Robin from Washington, IA
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This is one of the easiest, tastiest salads I ever made. I volunteered to help with a wedding, and this is one I mixed up:
Directions Mix together and beat well. Then stir in:
Ingredients
I fixed this for a diabetic, and just substituted the sugar for fructose.
By Margie Minard from Mount Vernon, Ohio
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Ingredients
Directions
Whip sweetened condensed milk and lemon juice until smooth and thick. Stir in fruit cocktail, nuts and coconut. Fold in whipped topping. Pour into pie crust. Chill till ready to serve.
By Terri from NV
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Simple Southern-Style Unfried Chicken
Ingredients
Directions
Remove skin from all chicken pieces except wings. Place chicken in resealable plastic bag. Pour dressing over chicken in bag. Seal bag, turning to coat all chicken pieces well. Refrigerate at least 30 minutes to marinate. Preheat oven to 400 degrees F. Place contents of seasoning pouch on plate. Remove chicken from bag 1 piece at a time. Discard bag. Dip chicken in coating, turning to coat lightly.
Arrange on baking sheet. Sprinkle any remaining coating from plate over chicken. Bake 40-45 minutes or until tender and no longer pink in centers. Makes 6 servings.
By Robin from Washington, IA
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Creamy Layered Fruit Sensation
Ingredients
Directions
Cut cake into cubes; place in large bowl. Combine orange juice and almond extract. Drizzle over cake cubes; toss lightly. Pour milk into another large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 cup of the whipped topping. Layer half the cake cubes in bottom of 2 qt. glass serving bowl or 2 qt. round baking dish.. Reserve a few berries for garnish. Top with layers of half each of the remaining berries and pudding mixture. Repeat layers. Cover with plastic wrap. Refrigerate 2 to 6 hours before serving. Top with remaining 1/2 cup whipped topping and reserved berries just before serving. 16 servings, 1/2 cup each
By Robin from Washington, IA
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Ingredients
Directions
Combine dry ingredients. In another bowl, beat together egg and milk. Add butter, pimentos, onion, and corn. Add dry ingredients alternately with sour cream until just blended. Pour into greased 8x8 pan. Bake at 400 degrees F for 20 to 25 minutes. Cool slightly before cutting into squares.
By Robin from Washington, IA
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Ingredients
Directions
Preheat oven to 425 degrees F. Crumple 4 large sheets of foil to form 3 inch balls; arrange on baking sheet. Arrange 1 tortilla over each ball; spray with cooking spray. (Tortillas will drape over balls as they bake). Bake 6 to 8 minutes or until tortillas are golden brown. Meanwhile, cook meat with chili powder in nonstick skillet until browned. Add salsa and beans; cook until heated through. Place tortilla shells on 4 serving plates. Fill with salad greens, meat mixture, cheese, tomato and dressing. Makes 4 servings.
By Robin from Washington, IA
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Ingredients
Directions
In a large frying pan melt butter and saute' corn, green pepper, pimentos, green olives and parsley for 2 minutes. Cover and cook for 10 minutes.
Blend in flour, salt, and pepper. Gradually add milk and cook, stirring, until thickened. Slowly stir in beaten eggs and then blend in cheese.
Pour mixture into buttered 2 quart casserole. Set casserole into pan of water and bake, uncovered, at 350 degrees F for about 25 minutes or until set. Serve hot. Serves 8.
By Robin from Washington, IA
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