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Hello,
Thank you Robin, imaqt1962, Trudy, Terri, Gepe, Cyndi, Tracy and Doggy for today's recipes!
I hope everyone in the states has a nice Labor Day weekend. We won't be publishing a recipe newsletter on Monday, so the next issue will be tuesday. Thank you to everyone that has been submitting recipes, especially the regulars (Robin, imaqt1962, Trudy, Terri and others). It's nice to see more and more new people sharing their favorite recipes as well. It makes publishing this newsletter a lot of fun.
In the spirit of the holiday weekend, what are you favorite recipes to bring to potlucks?
Submit Your Favorite Potluck Recipe!
Thanks for reading,
Susan
Today's newsletter contains:
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Today's Recipes:
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Recipe Requests
Can I make a jelly recipe, add water to make a syrup and then can it?
Karaof4 from MN
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Can pears be frozen?
June from Ascot, Berkshire, England
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How do you do prepare swiss chard for the freezer?
Sandy from Canada, Alberta
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Reusing Mason Jars for Canning
I was wondering if I can use some old mason jars I got for free to do some canning. Will the metal lids work? Should I get new lids? Some have rust on them. I really wanna be able to use some of my tomatoes from my garden this winter.
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Gnocchi Recipe that Doesn't Use Potatoes
Does anyone have a recipe for gnocchi that does not use potatoes?
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Today's Recipes
Mix ingredients in order given. Mix well. Let dough rise until double in size. Roll out to about 1 inch. Brush with melted margarine. Sprinkle with brown sugar, cinnamon and nuts. Roll up and cut into 1 inch slices. Place in greased pans. Let rise. Bake at 350 degrees F for 15 minutes or until light brown. Ice while warm.
By Robin from Washington, IA
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Here is a yummy cool desert for summer, No Bake Cheesecake! I put this together myself, my own recipe.
Follow the directions on the pudding box, stir mix and milk till almost thick, then add the cream cheese and cool whip. Beat till fluffy and thick. Pour this mixture into the pre-made pie crust. Cover and chill in the refrigerator for a few hours.
*Optional: topping can be sugar-free frozen strawberries or any fruit you choose. You can also drizzle melted sugar-free ice cream topping like chocolate or caramel.
This is great for summer, no baking and it's SO YUMMY, my husband loved it! Plus, not a lot of fat or sugar, it's good for you!
By Gepe from Queen Creek, AZ
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Cook onion, celery, garlic in oil until tender. Add tomatoes, tomato sauce, salt, sugar, Worcestershire, chili powder and Tabasco. Simmer uncovered 45 minutes. Mix cornstarch with 1 Tbsp. Water, stir into sauce. Cook and stir until thick. Add shrimp and green pepper. Cover and simmer 5 minutes. Serve over rice.
By Trudy from Springfield, IL
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Asparagus Turkey Cheese Rollups
Blanch asparagus. Grab 2-3 stalks and put a slice of cheese in between them. Wrap the asparagus/cheese with a large slice of turkey or ham and toothpick it together. Refrigerate.
By Tracy from Shellsburg, IA
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Pork Chops and Sour Cream Gravy
This is sooooo good. I take my pork chops and brown them in a little oil and seasoning. Mary Jane's mixed up salt is a seasoning I use for everything so sprinkle some on. After they are browned I add a cup or more of water and some beef bouillon. Let those simmer on low until they are real tender. I like them when they are falling apart. Add a 16 oz container of sour cream and mix it well to get it smooth. taste to see if you need anymore seasoning. It's very hard for me to give recipes because I don't use them I just add stuff. This will melt in your mouth and will be better every time you make it. Enjoy!
By Cyndi from Lambertiville, MI
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Makes: 40 cookies
Preheat oven to 350 degrees F.
Combine the flours, sugar substitute, baking soda, and baking powder in a bowl and stir to mix well. Set aside.
Combine the peanut butter, margarine, and brown sugar in a large bowl and beat with an electric mixer to mix well. Beat in the egg substitute, maple syrup, and vanilla extract. Add the flour mixture to the peanut butter mixture and beat to mix well.
Shape level teaspoonfuls of the dough into balls and arrange 1-1/2 inches apart on ungreased baking sheets. Flatten each cookie to 1/4 -inch thickness by crisscrossing with the tines of a fork. Dip the tines of the fork lightly in sugar between each cookie if desired. Bake for 10 to 12 minutes, until the bottoms of the cookies are golden brown. Remove the cookies and let sit for 2 minutes. Transfer the cookies to wire racks to cool completely.
Nutritional Information Per Serving (per cookie): Calories: 77, Carbs: 9 g, Cholesterol: 0 mg, Fat: 4 g, Saturated Fat: 0.7 g, Fiber: 0.9 g, Protein: 2 g, Sodium: 82 mg, Calcium: 14 mg
Diabetic Exchanges: 1/2 Carb, 1 Fat
By Terri
Mix flour, salt and soda; set aside. Mix margarine and peanut butter; add both kinds of sugar and mix well. Stir flour mixture into peanut butter mixture. Drop dough from a teaspoon on baking pan. Flatten with a fork. Bake at 375 degrees F for 10 to 15 minutes. Makes 4 to 5 dozen.
By Robin from Washington, IA
Cream shortening, sugar and peanut butter. Add egg, then flour and soda. Roll dough into small balls. Place on cookie sheet and flatten with a fork. Bake at 350 degrees F for 12 minutes.
By Robin from Washington, IA
Preheat oven to 375 degrees. In large mixer bowl, beat milk and peanut butter until smooth. Add Bisquick and vanilla; mix well. Shape into balls. Roll in sugar. Flatten with fork.
Bake for 6 to 8 minutes.
Patricia
Mix together and bake at 350 degrees F for 15-25 min.
Put on a rack to cool!
By Ashley from LAF, LA
Blend sugar and peanut butter, then add egg and vanilla. Bake at 325 degrees F for 13-18 minutes. (For some reason, it varies for me)
By Tracy from Shellsburg, IA
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Mix all ingredients together. Keep dough in refrigerator overnight. Then roll out and spread with butter, brown sugar and cinnamon. Let rise until double, then bake at 375 degrees F for 15-20 minutes. A quick and easy roll for brunch. Glaze, if desired.
By Robin from Washington, IA
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In a large bowl place warm water, yeast, 3 Tbsp. oil and honey. Add flour gradually and salt. Knead until smooth and elastic. Cover and let rise for 15 minutes. Punch down and roll out into an approximately 9x14 inch rectangle. Cut into strips, twist each strip and place on greased cookie sheet. Combine butter and remaining oil. Brush liberally over bread twists. Sprinkle with Parmesan cheese, garlic salt and parsley. Bake at 350 degrees F for 15-20 minutes or until light brown. Serve with warmed pizza sauce. Yield: 10 breadsticks.
By Robin from Washington, IA
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Adult supervision should be used when children are applying this mixture onto their foods, might be hard to get out of some fabrics or off some surfaces.
By Terri from NV
Mix all ingredients and bring to a boil while stirring. Boil several minutes to thicken. Pour into a pitcher (I use a glass measuring cup) and serve hot. Makes 4-5 servings
By imaqt1962 from Illinois
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In China, there is a breakfast as standard as our bacon and eggs. It consists of cooked down rice and any veggies or meat that you happen to have on hand. It's so simple, and will be as delicious as the ingredients you add.
Put one part cooked rice to 4 parts stock or water and bouillon into a blender. Blend till most of the rice is in minuscule pieces. Place in pot with fitted lid (ideally stainless steel with a lid that vapor locks.)
Add whatever meat/veggies you have on hand plus any seasonings you like that blend well with the meat/veggies. Onions work especially well.
Add a little salt, white pepper and dry wine (optional)
Bring to a boil, spin lid (to lock) and turn to low heat. Stir from bottom with a spatula about every 20 minutes until the rice cooks down and looks like porridge (will be at least an hour.) Add additional water if necessary.
If you have it on hand, you can mix in some sesame oil before serving, serve with chopped green onions as a hearty breakfast, OR lunch, or prelude to dinner.
By Doggy from TX
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