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Hello,
Thank you Robin, Nikki and Karen for today's recipes! All of our contests end tomorrow at midnight. To sumbit a recipe, tip or photo, use the links below:
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Today's Recipes:
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Recipe Requests
I have a couple of recipes calling for cooking sherry and they specifically say NOT to use the cooking sherry which can be purchased from the grocery store but rather from a reliable source. Where does one find cooking sherry besides the grocery store?
Can I use regular sherry? I cook with white wine, not cooking wine, b/c the taste is superior (and less salty, not to mention the leftover wine can be enjoyed with dinner). Any ideas would help, thank you in advance. Have a wonderful day!
Melissa W. from Charlotte, NC
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Does anyone have a recipe for the bread from Olga's eating place? It's the bread that they use to wrap your food up. My kids love it, is it some sort of Pita bread?
thanks
Liz
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My son is in a new town with a new job, having graduated from college. I asked him what he was going to have for dinner, and the answer didn't make me happy. Frozen pizza, TV dinner, mushy salad in a bag destined for the trash and hot dogs were all he had in the fridge. Not nutritionally balanced.
He was going to go to the grocery store later, but I suspect it's more of the same. Any suggestions for him? He's actually a great cook, but won't unless he has friends to cook with and for. He'll have to change that attitude pronto.
Thanks in advance for your input.
Holly
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I was in Lancaster, PA recently and ate at Good 'n Plenty restaurant. I would like to have recipes for their broasted chicken, cabbage & green pepper salad and a dish made of fresh green beans, cucumbers, celery, carrot shavings and I forget what else. It was marinated in a sweet & sour dressing (I think). Any help would be greatly appreciated.
Anna from Maine
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Substitute for Heavy Whipping Cream
I know it's low carb, but it's full of saturated fat. I can't bring myself to use it in good conscience.
Any substitute suggestions?
Thanks,
Holly
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I have just cropped three wheelbarrow loads of carrots. We use carrot juice every morning and I'm wondering if anyone has tips for freezing the juice. I could either freeze the carrot whole and juice them when needed, or make up the raw juice and freeze that. I'm not sure if the juice would need to be processed though. New to this forum - it looks very useful.
Linda in Tasmania
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Years ago I went to an Amish dinner and a dessert they served was made with orange jello and tapioca. It was served cold or chilled. Anyone have the recipes.
Thank you!
Amanda
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We are giving away 16 $25 prizes in the following categories!
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Contest ends July 15, 2005
Today's Recipes
Ingredients
Poppy Seed Dressing
Ingredients
Directions
Beat dressing mixture with wire whisk and toss all salad ingredients. Serves 6.
By Robin
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Frozen Cranberry Salad
Ingredients:
Directions:
Combine milk and lemon juice; mix well. Stir in pineapple, cranberry sauce, marshmallows, pecans and food coloring. Fold in whipped topping. Spoon into 9x13 inch baking dish. Freeze 4 hours of overnight. Cut into squares. Yields 12-16 servings.
By Robin
Cranberry Salad
Ingredients
Directions
Combine ground cranberries and sugar; let stand in refrigerator overnight. Next morning, add nuts, marshmallows and pineapple. Set aside. In another bowl, blend the softened cream cheese and Cool Whip until smooth. Fold this mixture into the cranberry mixture; stir. Allow to stand in refrigerator for an hour.
By Robin
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Easy Budget Ham Quiche
By Nikki Willhite
Ingredients:
Directions:
Beat Eggs until light. Gradually beat in Soup and Cream. Add Ham, and Vegetables. Set aside.
Sprinkle Cheese, Meat and Vegetables over the bottom of the pie crust. Top with soup mixture.
Bake at 350 degrees for 50 minutes or until center is firm. Let stand 10 minutes before serving.
Serve with a green salad and garnish with French Fried Onion Rings if desired.
Nikki Willhite, mother of three, and an Interior Design Graduate, is the editor of The Pennypincher E- zine and Tightwad Tidbits Daily. Visit her at http://www.allthingsfrugal.com, where you will find hundreds of money saving articles and other helpful information.
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Ingredients
Directions
In 1 gallon plastic bag, combine flour, salt and pepper; add meat pieces. Shake to coat. In a large skillet or Dutch oven, brown meat and onions in oil. Add water, bouillon, bay leaf and cinnamon stick. Bring to a boil. Reduce heat; cover and simmer 1 1/2 hours. Stir in carrots, celery and mushrooms. Cook for an additional 30 minutes or until meat and vegetables are tender. Remove cinnamon stick and bay leaf. Makes 6 servings.
By Robin
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Ingredients
Directions
Cover and cook first 6 ingredients until potatoes are tender (about 15 minutes). Combine 1/2 cup milk with flour until smooth. Add flour mixture, 3 1/2 cup milk and butter to potato mixture. Add Velveeta cheese. Cook until mixture boils.
By Robin
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Ingredients
Directions
Thaw the loaf of bread. Roll it out flat ona floured surface. Spread the butter or margarine on the flattened dough. Mix cinnamon and sugar together in a small bowl; sprinkle over the buttered surface of the dough. Roll the dough, jelly roll fashion, and fit it into a greased loaf pan. Cover with a towel and let rise until dough is 1/2" over the top of the pan. Bake at 350* for 30 minutes. Cut into slices and serve. If desired, you can make a glaze to drizzle over each slice.
Glaze recipeIngredients
Directions
Combine the milk and vanilla; stir in confectioners' sugar. Add a bit more milk to thin or more powdered sugar to stiffen.
By Karen in NH
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