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Good morning and Welcome to yet another edition to Recipe-Lovers. I would like to extend a warm welcome to all of the newest members that have joined us and a great big thank you to all of you who continue to support me.
I hope you are all had a wonderful holiday and are getting ready for the New Year. We had a wonderful time, even though the kids were sick. I woke up early to put the turkey in the oven before the kids woke up. A few hours later I discovered that I turned the oven off instead of on. Just goes to show I should never cook prior to that first pot of coffee. All in all we still ate on time and had loads of fun playing with all the new toys Santa brought. The kids are finally starting to feel better. I think Stuart is the only one with a cough left but he is starting to buzz around the house like normal now so it looks like we will ring in the New Year feeling much better.
Have a great day everyone and enjoy the recipes! I look forward to be back with you all in the morning! Remember if you can’t read it here you can read it online at *~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
~*~Please show your support for Recipe-Lovers and vote today! We are at 17 PLEASE VOTE FOR RECIPE-LOVERS
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* *Today's Line-UP*
Skillet Corned-Beef Dinner Kismet Cake Lucky Horseshoe Rolls Green Salad Bowl Beef Ring Sausage Balls Holiday Punch Bowl Good Luck Black-Eyed Peas Easy and Delicious Turkey Breast Ham & Cheese Quiche Pumpkin-Bran Muffins Butter Pecan Turtle Bars Lamb Chops Stuffed with Mushrooms Potato Pancakes *~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* *Today's Recipe*
Skillet Corned-Beef Dinner
1 teaspoon instant onion, minced 1 teaspoon salt 1/8 teaspoon pepper 1/2 small head cabbage, cut in wedges and cored 2 large carrots, pared, halved, and sliced lengthwise 1 can (1-pound) white potatoes, drained 1 can (12-ounce) corned beef, chilled and sliced 1 tablespoon parsley, chopped
In a 10-inch skillet, add the onion, salt, and pepper to 2-cups water; bring to boiling. Add the cabbage wedges and the carrot sticks. Cover, and bring to boiling; reduce the heat, and simmer for 15 minutes. Remove the cover, and add the potatoes and corned- beef slices. Cover, and continue cooking for 5 minutes or until the cabbage is tender. To serve: Using a wide, slotted utensil, alternate the cabbage wedges and the corned-beef slices in the center of a warm serving dish. Mound the carrots and the potatoes around the edge of the dish. Sprinkle with the potatoes with parsley. Serve with mustard, if desired. Serves: 4. *~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* *Today's Site*
Country Charm Freebies- Free Stuff With That Down-Home Country Touch. Free Samples, Coupons, Contests, Gifts For The Entire Family and Lots More. Join Today For Your Chance to Win a $25 WalMart Gift Card. Subscribe Now by Sending a Blank Email To: mailto:countrycharmfreebies-subscribe@yahoogroups.com Or Visit My Site: Visit Country Charm Freebies
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* *For the Sweet Tooth*
They say that the person who gets the slice of cake with the almond will have good luck all year.
Kismet Cake
1 package lemon cake mix 1 teaspoon (scant) mace 1-1/3 cup water 2 eggs Flour 1 cup raisins 1 cup walnuts, chopped 1 whole blanched almond
In a large bowl combine the cake mix, mace, water and eggs and mix well. In a bowl flour the raisins and walnuts lightly and fold into batter. Add the almond and mix well. Pour the batter into a greased and floured 10-inch bundt pan. Bake at 350- degrees for approximately 40 minutes. Cool in pan for 10 minutes, and then remove from pan. Back to Top *~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
******** JUST JEANNE ******** Love to cook? Love to can and preserve? Love your pets? Have a veggie and herb garden? Love a good clean chuckle? Need good household hints? Then come join us for good clean fun with your friends at "JUST JEANNE"
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*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* *From the Bread Box*
Lucky Horseshoe Rolls
1 cup shortening 1 cup hot milk 1 package yeast 1/2 cup warm water 4 cups flour, sifted Sugar 1 teaspoon salt 3 eggs, separated 1 cup raisins 1 cup pecans, chopped 1 can flaked coconut
In a small saucepan melt the shortening in the milk. Remove from heat and set aside to cool to lukewarm. Dissolve the yeast in warm water. Place the flour in a bowl. Add 3-tablespoons sugar, salt, egg yolks, shortening mixture and yeast and mix well. Let rise until doubled in bulk in a warm, draft-free place. Refrigerate for 2 hours. Divide the dough into 3 parts and roll out each part into a circle. Beat the egg whites until stiff, adding 1-cup sugar gradually. Spread evenly over the dough and sprinkle with raisins, pecans and coconut. Cut each circle into 8 wedges. Roll each wedge from the wide end to point and place on a greased baking sheet, point side down. Shape each roll into a horseshoe and let rise for 30 minutes in a warm, draft-free place. Bake at 350-degrees for 30 minutes or until lightly browned. Frost with powdered sugar icing and sprinkle with additional pecans, coconut and raisins, if desired. Serves: 24.Back to Top *~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
With the holidays rushing at us and shopping a top priority for many, advertising AND saving mo*ney is doubly important this time of year :) Wizard Ads would like to remind you that there is a COUPON CODE in the Thank You Gifts section of "Just the Basics... Please!" Buy 1 classified group, receive the 2nd (lesser value) for fre*e :) Download your copy - FR*EE - now at: CLICK HERE TO Download In the meantime, in the spirit of helping you save even more, we've lowered our 6 line classified advertising. Starting at just $6.97, your program a*d can be on it's way to a plethora of readers! Don't drop the ball, especially this time of year - advertise, but advertise wisely :) CLICK HERE TO VISIT WIZADS
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* *From the Salad Bowl*
Green Salad Bowl
Salad greens 6 slices bacon 2 eggs, hard-boiled & sliced 1 tablespoon flour 2 tablespoons fresh parsley, chopped 3/4 cup water 3 potatoes, boiled & sliced 1/2 cup vinegar Cucumbers, to taste, sliced, optional 1 tablespoon sugar Tomatoes, to taste, sliced, optional 2 eggs, beaten
Line a salad bowl with the salad greens. Arrange the eggs around the edge of a salad bowl and sprinkle with the parsley. Place the potatoes in the center and add the cucumbers and tomatoes. In a small skillet, cook the bacon until crisp. Remove from skillet and drain on paper towel. Crumble the bacon and sprinkle on the tomatoes. Combine the flour with the bacon grease and mix well. Add water, vinegar and sugar. Cook until slightly thickened, stirring constantly. Cook for 5 minutes. Add the eggs gradually. Return to heat and bring to a boil. Pour over the salad mixture. Back to Top *~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* *HAPPY BIRTHDAY*
Recipe-Lovers would like to wish the following member a wonderful birthday! Happy Birthday and may you have many more!
December 23
Lenda Burns Virginia Ivey
December 24
Clara Rees Linda Smeal Clarees Rees Gloria Drews Barbara Taylor Jenny Trainer Marilyn Jenkins
December 25
Brenda Prins Sarah Coleman Jenniffer Jarrett
December 26
Jacqueline Negrea Michele Kramlich
December 27
Sandi Coobs Marcie Matheny Lara Polk Katherine V. Skipworth
December 29
Barbara Levesque
December 30
Jacki McLendon Ceal Noyes Tammy Miller
I would like to be reminded of your birthday each year using an excellent service offered by BirthdayAlarm.com. Please click on the following link for me and enter your name and birthday, it only takes a few seconds: Please Sign My Birthday Book! *~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* *Cooking on a Shoestring*
Beef Ring
2 pounds ground beef 1 cup packaged stuffing mix 1/4 cup milk 2 eggs 1 medium onion, minced 2 teaspoons salt 1-1/4 teaspoons Tabasco sauce
In a large bowl combine all of the ingredients and mix well. Pack into a greased 9-inch ring mold. Bake at 350-degrees for 45 to 50 minutes. Remove from the mold and place on a warm serving platter. Fill the center of the ring with mashed potatoes if desired. Serves: 6 to 8.Back to Top *~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* *Prayer Request*
Linda, I would like to ask all the Recipe Lovers members to say a prayer for me. I hurt my back when I was 15 years old. On and off I've had trouble with it but since Thanksgiving, it's almost been impossible to do anything. I feel so bad that I can hardly work. My birthday was Friday and I Thank You for the card. I turned 51 so I've had to deal with my back problem for along time. I know that God answers prayers!Thanks and I hope everyone has a wonderful Holiday season. Clarence D. H.
Clarence, all of us at Recipe-Lovers will be praying for you. May God bless you and watch over you. May he comfort you and make your back well again. May God guide you to the doctors you need so they may be able to fix the problems with your back and make you well again. May God bless you all and keep you well.
Do you have a prayer request or a special day you would like to announce? If so please forward it on to me at mailto:Linda@Recipe-Lovers.com *~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* *Party Pleasers*
Sausage Balls
1 pound sausage, crumbled 2 cups Bisquick powder 2 cups Cheddar cheese, grated & room temperature
In a bowl combine the cheese, Bisquick and the sausage. Form into bite-sized balls, around 3/4-inch in diameter. Place on baking pan and bake at 325-degrees for approximately 20 minutes. Serves: 6.Back to Top *~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* *Reader Request*
Please vote for Miss Priss
To all of Linda's subscribers, I have a special request that our sweet Linda is allowing me to put in her newsletter, here goes. I am asking you all to vote daily for my new baby kitty "Miss Priss", this is the first time I have entered a contest like this and this little kitty is a very special one to me. I found her at our local animal shelter on the same day I had to put my loving cat Tuffy down, who was 22 years old and a big part of my life. This new little one has brought such joy to me and I wanted to share her with all of you. This contest will go on for the month of December and you can vote once a day, I would so greatly appreciate this if you could find time to do this for me and my sweet Miss Priss. Her number is 12 on the picture list. Here is the direct link.
CLICK HERE TO VOTE FOR MISS PRISS!!
I can't thank you all enough for doing this and a BIG thank you to our Miss Linda, you are the greatest. Hugs and more hugs, Val.
Ok everyone, let’s help Miss Priss and make her number 1. I would sure appreciate it. And pass this on to your friends too, I know Miss Priss and Val would really appreciate your support! *~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* *From the Beverage Bar*
Holiday Punch Bowl
1 (46-ounce) can cocktail vegetable juice 1 tablespoon lemon juice 1/2 teaspoon dried dill leaves
In a large container combine all of the ingredients and mix well. Refrigerate until chilled through. When ready to serve pour into a large punch bowl. Serves: 12.Back to Top *~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* *Today’s Tip*
Prevent Sticking: Heat the skillet prior to adding oil or butter. This will help prevent sticking.
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* *From the Garden*
Plan ahead!
Good Luck Black-Eyed Peas
2 (No. 2) cans black-eyed peas, drained 1/3 cup peanut oil 1/3 cup wine vinegar 1 clove of garlic 1/4 cup onion, finely chopped 1/2 teaspoon salt Cracked pepper to taste
In a bowl combine the peas and the remaining ingredients and mix well. Cover and refrigerate for 24 hours. Remove the garlic and refrigerate for 2 days before serving. Serves: 6 to 8.Back to Top *~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
Win This Bottle of Eau De Toilette Spray and Hydrating Body Lotion!
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* *Crock Pot Cooking*
Easy and Delicious Turkey Breast
1 turkey breast, thawed 1 (15-ounce) can of whole berry cranberry sauce 1 envelope dry onion soup mix 1/2 cup orange juice 1/2 teaspoon salt 1/4 teaspoon pepper
Place the turkey in the crock pot. In a bowl combine the remaining ingredients, mix well. Pour the mixture over the turkey. Cover and cook on LOW for 6 to 8 hours. Serves: 4. (7 points on WW.) Back to Top *~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
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*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* *Microwave Cooking*
Ham & Cheese Quiche
1-1/2 cups diced ham 1/2 cup Cheddar cheese, grated 3/4 cup Swiss cheese, grated 1/2 teaspoon butter, melted 1 tablespoon parsley flakes 4 eggs, beaten 1 cup light cream, or small can evaporated milk
Spread the ham evenly in a microwave safe 9-inch pie pan layer with both cheeses. In a bowl combine the remaining ingredients and mix well. Pour the mixture over the ham and cheeses. Microwave for 9 to 12 minutes. Covered with wax paper. Check to see if center is set, if not microwave for an additional minute. *~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
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*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* *Diabetic Pick*
Pumpkin-Bran Muffins
1 cup flour 1/2 cup bran 1 tablespoon sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 2 tablespoons vegetable oil 1/2 cup pumpkin, cooked or canned 1 egg 3/4 cup orange juice 1/3 cup dark or golden raisins 1 tablespoon wheat germ
In a large bowl combine all of the ingredients, except for the wheat germ. Stir to blend. Spoon into lightly oiled muffin tins. Sprinkle the wheat germ on top. Bake at 400-degrees for 10 to 15 minutes. Makes 8 muffins. One Muffin= 148 calories, 25 Cho, 3 Pro,4 Fat, 123 Sodium,189 Potassium, 34 Cholesterol, Exchange Value= 1 Bread Exchange + 1 Fruit Exchange + 1 Fat Exchange. *~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
Free Pepperidge Farm Milano Cookies- Supplies are Very limited so Hurry!
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* *Candy, Cookies & Bars*
Butter Pecan Turtle Bars
Crust: 2 cups flour 1/2 cup butter, softened 1 cup brown sugar 1 cup whole pecans-halved
Carmel: 2/3 cup butter 1/2 cup firmly packed brown sugar
Frost: Chocolate chips
Preheat the oven to 350-degrees. In a bowl combine the crust ingredients except for the pecan halves. Mix at medium speed of an electric mixer for 2 to 3 minutes or until particles are fine. Pat firmly into an ungreased 9 x 13-inch pan. Lay the pecans evenly over crust. In a heavy saucepan combine the brown sugar and butter. Cook over medium heat stirring constantly until the surface begins to boil. Boil for 1/2 to 1 minute. Pour the mixture evenly over the pecans and crust. Bake for 18 to 22 minutes or until the Carmel layer is bubbly and the crust is golden brown. Remove from oven and sprinkle with chocolate chips allow chips to melt slightly then swirl chips with knife. *~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* *My New Site*
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*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* *Dieter's Delight*
Lamb Chops Stuffed with Mushrooms
4 lamb chops, (cut double thick) 1-1/2-inch thick 1/2 pound fresh mushrooms, caps and stems chopped fine 1 tablespoon butter Salt & pepper, to taste
Cut a deep pocket in the meaty side of the chops. In a skillet sauté, the mushrooms in the butter. Remove from heat and cool slightly. Stuff the mushrooms into the pockets of the lamb chops. Use wooden toothpicks to secure closure. Season the chops and place on a broiler pan. Broil to desired doneness on both sides. Serves: 4 at 1 chop = 250 calories. *~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* *Just the Two of Us*
Potato Pancakes
1 cup raw potato, grated 2 tablespoons milk 1 egg, beaten 1 tablespoon flour 1/2 teaspoon onion, grated 1/2 teaspoon salt Dash black pepper
In a large bowl combine all of the ingredients and blend well. Drop by tablespoonfuls onto hot, well-greased skillet. Cook until golden brown on both sides. Serves: 2. *~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
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*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* *Today's Freebies*
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We moved DOWN yesterday and came in at 17 at Sopranos voting! Thank you for taking the time to vote! Can we keep it moving up?? Here's what I need, one vote when you get there and one vote beside the Recipe-Lovers name when the page opens. I really need you to keep voting if we are going to stay up there. If you like this newsletter or the Recipe-Lovers Site please click on the link below to show your support:
I truly appreciate it! *~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* That's it for today. Do you have a recipe, suggestion or a special day you would like to announce? Drop me a line and I would be more than happy to hear from you Email Recipe-Lovers Check out the web site at RECIPE LOVERS. I hope you all have a wonderful day! I look forward to visiting with you soon! Take care everyone and as always, Happy Cooking! Linda Site - Recipe-Lovers In accordance with the new Antispam law: 34 Crestwood Drive, Cabot Ar 72023 This is not spam. This is an opt in list that you have joined. It is our policy not to send unsolicited email. If you find this is an error, although I would hate to see you go, use the Unsubscribe link listed below. Recipe-Lovers(c)2001-2003
Good morning and Welcome to yet another edition to Recipe-Lovers. I would like to extend a warm welcome to all of the newest members that have joined us and a great big thank you to all of you who continue to support me.
I hope you are all having a great day. I have the kids off to school and I am trying to get things done here. I am not doing a very good job at though. I woke up last night with the ever dreaded flu. Talk about terrible timing! Anyone want the flu? I didn’t think so. I tell you what this is horrible. So I am going to cut this short today and move on to the newsletter.
A note for AOL and all members that are receiving the newsletter as a download or not at all. The server has pointed this once again as a AOL issue. I have tried everything I know and can think of and nothing is working yet. I will continue to work on this but do strongly suggest if you have a Hotmail or Yahoo (Free) account please subscribe under that address. I do not see a quick fix to this issue.
Have a great day everyone! I have to get going here. I hope you all have a wonderful day and enjoy the recipes. Remember if you can’t read it here you can read it online at *~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
~*~Please show your support for Recipe-Lovers and vote today! We are at 11 PLEASE VOTE FOR RECIPE-LOVERS
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* *Today's Line-UP*
Lamb Shoulder Cushion with Stuffing Holiday Fruitcake Holiday Fruit Cake 2 Christmas Nut Bread Egg Nog Christmas Salad Beef and Green Bean Hot Dish Christmas Cheese Ball Egg Nog (Non Alcohol) Egg Nog (Alcohol) Faux Egg Nog (Low Fat) Christmas Sweet Potato Casserole Taco Casserole Ham and Asparagus Bites Orange Dessert Christmas Fudge Chocolate Mocha Cake Whole Wheat Dog Treats *~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* *Today's Recipe*
The stuffing in this recipe is what makes this roast so distinctive.
Lamb Shoulder Cushion with Stuffing
1 (3 to 4 pound) square cut shoulder of lamb, bones removed to form pocket 2 tablespoons onions, chopped 1/2 cup celery, chopped 2 tablespoons butter 1 teaspoon salt 1/4 teaspoon ground ginger 2 tablespoons brown sugar 1 tablespoon mint flakes or 2-tablespoons chopped fresh mint 2 cups unpeeled apples, chopped 1 cup (1/4-inch) bread cubes 1/4 cup milk
In a large skillet, sauté the onion and celery, in the butter. Add the remaining ingredients and toss lightly to mix. Fill the lamb cavity with the stuffing. Secure the edges with skewers or sew together. Place on a rack in a shallow roasting pan, fat side up. Roast, uncovered, at 300 to 325-degrees for approximately 2-1/2 hours or 30 to 35 minutes per pound. Serves: 6 to 8. Back to Top *~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* *Today's Site*
If you like Free stuff, you have to check out Free N Clear. They have real freebies - not just a ton of affiliate links! Over 36 categories and easy to navigate! Don't take my word for it though. Check it out yourself. Free N Clear OR subscribe automatically by sending a blank email to mailto:freenclear-subscribe@topica.com Be sure to reply to your email confirmation and ENJOY all the freebies!
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* *For the Sweet Tooth*
Hi Linda; First, thank you for all the wonderful recipes you send out to us. They are greatly appreciated and I feel they are sent with Christian Love and Light. Do you have access to a recipe for fruit cake???? I don't mean just any old fruit cake. Someone gave me a homemade one many years ago that I have never forgotten. It was so totally filled with that wonderful fruit. So much of it. I love fruitcake of any kind, but so desire to find a recipe that is chock full of fruit and really tasty. I do hope you have one and can share. I don't understand people putting down fruit cake, as they did this morning on Good Morning America. I'm sure there are a lot of folks who love and appreciate a great fruitcake. Even if you are not one of us, I do hope you have a recipe for us fruitcake lovers. God Bless You and thanks in advance if you can help. I would love to make one for the holidays. Anita K. T. Happy Holidays to you and yours.
Holiday Fruitcake
1/2 cup shortening 3/4 cup sugar 1 egg 2 cups flour 1 teaspoon salt 1 tablespoon baking soda 1 teaspoon allspice 1/4 cup cloves 1 cup mixed fruit 1/2 cup cut-up dates 1/2 cup red cherries 1/2 cup green cherries 1/2 cup raisins 1/2 to 1 cup nuts 1 cup applesauce Rum
In a large bowl cream together the shortening, sugar, and egg. Add the flour, salt, baking soda, allspice, and cloves. Fold in the fruit and nuts. In a saucepan heat the applesauce to a boiling point. Let cool and add to batter. Pour the batter into a 10-inch tube pan. Bake at 350-degrees,for 1 hour and 10 minutes. When cool, remove from pan and pour rum slowly over the cake. Wrap in foil and refrigerate. You may pour rum over again the next day.
If you have more time on your hands and don’t mind waiting, this is a great Fruit Cake recipe.
Holiday Fruit Cake 2
2 cups mixed candied fruit 1 (4-ounce) can citron, chopped 1 pound dates, pitted 1/2 pound (1-cup) whole candied cherries 1 cup raisins 1 cup pecan halves 1 cup walnut halves 4 cups sifted flour 1 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon ground cloves 1/2 teaspoon ground nutmeg 1 cup butter 2 cup sugar 4 eggs 1 teaspoon baking soda 1-1/2 cup buttermilk Orange juice
To prepare the baking pans: you can use one 10-inch tube pan or three 8 x 4-1/4 x 2-1/4 inch foil pans. Cut parchment or brown paper liners for the bottoms of the pans; grease each paper with unsalted fat. Top with one layer of waxed paper. Grease all of the paper and the inside of the pan generously. Prepare and measure the fruit; cut it in pieces the size of dates. (Leave nuts, cherries and dates whole.) In a bowl sift together the flour, salt and spices. Use enough of this flour mixture to coat all fruit pieces. In a large bowl cream the butter and sugar until light and fluffy; beat in the eggs, one at a time. Add the baking soda to the remaining flour mixture; add alternately with buttermilk to the creamed mixture. Mix the batter with the fruits and nuts. Spoon the batter into prepared pan or pans. To decorate, lay the nuts and large fruit pieces on top to form a design. Bake the cake at 300-degrees. This amount in a 10-inch tube pan bakes in 2-1/2 hours; 1-pound amounts bake in about 1-1/4 hours. Cool cake out of pan on a wire rack. When completely cool, apply orange juice or cider to the entire cake with pastry brush. Wrap in waxed paper, then in foil. Store in a covered container in cool place. After two weeks, unwrap and brush again with orange juice or cider. Back to Top *~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
Sign up for our newsletter for chances to win prizes. The latest freebie and contest postings! Monthly contest for forum members only. Sheri's Free Stuff The hottest place on the net to get all the latest updates on freebies and contest. If you haven't visited us in awhile you will be totally surprised!
*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* *From the Bread Box*
Christmas Nut Bread
3 cups Bisquick 1/2 cup sugar 1 egg 1-1/4 cups milk 1-1/2 cups walnuts, chopped
Preheat the oven to 350-degrees. In a bowl combine the first 4 ingredients; beat for 1/2 minutes. Stir in the nuts. Pour the batter into a greased loaf pan. Bake for 45 to 50 minutes or until bread test done. Back to Top *~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
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Egg Nog Christmas Salad
1 (15-ounce) can crushed pineapple 3 tablespoons fresh lime juice 1 (0.4 ounce) envelope unflavored gelatin 1-1/2 cups eggnog 3 sticks celery, chopped 1/2 (4.5 ounce) package raspberry Jell-o 2 cups boiling water 1 1/3 cups cranberry sauce, cubed
Drain the juice from the can of pineapple into a small saucepan, and heat to a boil. Remove from heat, put the lime juice in a bowl and sprinkle the gelatin on top. Stir with a fork and let stand for 5 minutes to soften. Add to the boiling pineapple juice and stir until dissolved. Remove from the heat and allow to cool. Add eggnog and refrigerate until it begins to set. Gently stir in the drained pineapple and celery. Pour the mixture into a 2-1/2 pint mold and refrigerate until firm. Then dissolve the raspberry Jell-o in boiling water and add the cranberry sauce. Chill until it begins to set, pour over the layer of jellied eggnog. Refrigerate completed salad until set. NOTE: You can use your favorite dish for your salad as you don't necessarily have to place in 1-1/2 pint mold. Back to Top *~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* *HAPPY BIRTHDAY*
Recipe-Lovers would like to wish the following members a wonderful birthday! Happy Birthday and may you have many more!
Kaye Speer
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Beef and Green Bean Hot Dish
1 pound ground beef 1 onion, chopped 1 can cream of mushroom soup 1-1/2 cup celery, sliced 3 cups green beans, cooked 1 can chicken rice soup 1 cup chow mein noodles
In a large skillet brown the ground beef and onion. Add the remaining ingredients, except for the chow mein noodles. Bake at 350-degrees for 1 |
