Posted by admin on 3rd September 2009
Chutney sauce 1 Pound ground turkey 1/2 c Crushed cracker crumbs 1/3 c Evaporated skim milk 2 tb Finely chopped green Onions (with tops) 1 1/2 To 2 ts Curry powder 1/4 ts Salt Chutney sauce 1/2 c Nonfat plain yogurt 1 tb Finely chopped chutney 1/4 ts Curry powder Curried Meatballs with Chutney Sauce. Prepare Chutney Sauce. Heat oven to 400 degrees. Mix remaining ingredients; shape into forty-eight 1-inch meatballs. Place in rectangular pan, 13 X 9 X 2 inches, sprayed with nonstick cooking spray. Bake uncovered until light brown and no longer pink inside, 10 to 15 minutes. Serve hot with Chutney Sauce and wooden picks.CHUTNEY SAUCEMix all ingredients; cover and refrigerate at least 1 hour.MICROWAVE DIRECTIONS: Prepare Chutney Sauce and meatballs as directed. Place 24 meatballs in microwavable pie plate, 9 X 1-1/4 inches. Cover with waxed paper and microwave on high (100%) 3 minutes; rearrange meatballs. Cover and microwave until no longer pink inside, 2 to 4 minutes longer. Let stand covered 3 minutes; drain. Repeat with remaining meatballs. Serve hot with Chutney Sauce and wooden picks.
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You can fool some of the people all of the time, and all of the people some of the time, but you can not fool all of the people all of the time. — Abraham Lincoln
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Posted by admin on 3rd September 2009
4 Oranges 1/2 Grapefruit 1/3 Lemon Sugar Remove seeds from fruit. Cut fruit into very thin slices. Cut each slice in quarters. Remove pithy inner portion from each section of fruit. Add 1 1/2 quarts water to each pound of fruit. Let stand 24 hours. Boil hard 1 hour. Add 1 pound sugar to each pound fruit and liquid. Boil slowly 45 minutes or until juice sheets from spoon. Mrs. Reginald Wright Kauffman, Geneva, Switzerland
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Some of the most rewarding and beautiful moments of a friendship happen in the unforeseen open spaces between planned activities. It is important that you allow these spaces to exist. — Christine Leefeldt
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Posted by admin on 31st August 2009
Fish Seasoning
2 tablespoons parsley
1 tablespoon dried, powdered lemon rind
1 tablespoon celery seed
1 tablespoon savory
1 tablespoon thyme
1 tablespoon marjoram
1 teaspoon dried chives
1 crushed bay leaf
To make Clam or Shrimp Dip, powder 3 tablespoons Fish Seasoning Mix and add to 1 cup sour cream. Stir in 1 small can drained clams or shrimp, a little salt and Worcestershire sauce to taste.
The world loves to be deceived. — Sebastian Brant
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Posted by admin on 30th August 2009
Hearty Santa Fe Chili
1 pound lean ground beef or ground chuck
1 onion, chopped
2 (10 ounce) cans diced tomatoes and green chilies (Rotel)
2 cups water
1 (16 ounce) can kidney beans
1 (15 ounce) can pinto beans
1 (15 ounce) can black beans
1 (15 ounce) can fiesta corn
1 (1 ounce) package ranch dressing mix
1 (1.25 ounce) package taco seasoning mix
Saute beef and onion in a large, heavy saucepan, stirring constantly to keep from sticking; rinse and drain to remove any grease. Stir in tomatoes and green chilies, water, beans, corn and seasoning mixes. Stir and bring to a boil; reduce heat. Simmer for 30-45 minutes, stirring occasionally.
If desired with reduced-fat Cheddar or Monterey jack cheese and sour cream.
Yield: 10-12 servings
Christmas is a season for kindling the fire for hospitality in the hall, the genial flame of charity in the heart. — Washington Irving
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Posted by admin on 24th August 2009
Cheesy Chili
1 (15 ounce) can chili
1 (14 ounce) can diced tomatoes
1 cup Minute Rice
I cup water
1 1/2 cups shredded cheese of your choice
Salt and pepper to taste
Bring chili, water and tomatoes to boil in a large frying pan. Once it is boiling, add the Minute Rice and simmer for one to two minutes. Remove from heat and sprinkle cheese over the top and serve. Also tastes great with sour cream and buttered bread.
The task of science is to stake out the limits of the knowable, and to center consciousness within them. — Rudolf Virchow
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Posted by admin on 23rd August 2009
Creole Seasoning Blend
1 tablespoon salt
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons paprika
1 1/4 teaspoons dried thyme
1 teaspoon red pepper
3/4 teaspoon black pepper
3/4 teaspoon dried oregano
1/2 teaspoon ground bay leaves
1/4 teaspoon chili powder
Combine all ingredients and store in an airtight container. Use with seafood, chicken, beef, or vegetables.
Yields 1/4 cup.
I just owe almost everything to my father and its passionately interesting for me that the things that I learned in a small town, in a very modest home, are just the things that I believe have won the election. — Margaret Hilda Thatcher
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Posted by admin on 20th August 2009
1 qt Cranberries 1 1/2 c Vinegar 1 ts Cloves 2 c Brown sugar 1 1/2 c Water 1 ts Allspice 1/2 ts Mace 1 Inch stick cinnamon Combine all ingredients except sugar. Simmer until fruit is soft. Rub through a sieve. Add sugar. Cook slowly, stirring frequently, until thick. Mrs. W.F. Harnack, McGregor, IA.
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In peace theres nothing so becomes a man as modest stillness and humility. — William Shakespeare
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Posted by admin on 20th August 2009
8 lb Plums 3 c Sugar 3 c Water 3 tb Slivered orange peel 2 Sticks cinnamon 2 c Tawny port Prick plums with sterilized needle to prevent bursting. Combine sugar, water, orange peel and cinnamon sticks in a large sauce pot. Bring to a boil. Reduce heat and simmer a few minutes. Add plums, a layer at a time to heat through, about 2 minutes. Remove plums from syrup. Peel skins, if desired. Pack hot plums into hot jars, leaving 1/2 inch head space. Reheat syrup to a boil. Remove from heat; discard cinnamon sticks. Stir in port. Pour over plums, leaving 1/2 inch head space. Remove air bubbles. Adjust caps. Process 20 minutes in boiling water bath. Yield: about 3 quarts. From: Ball Blue Book Shared By: Pat Stockett
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Human history becomes more and more a race between education and catastrophe. — H. G. Wells
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Posted by admin on 16th August 2009
Tropical Sunrise Salsa
Source: Mmmmiami: Tempting Tropical Tastes for Home Cooks Everywhere (a light, fresh-tasting salsa that has "the gorgeous pink, salmon and yellow hues of the dawn sky over Biscayne Bay").
1/2 ripe papaya (about 1/2 pound), seeded,
skinned and cut into small dice
1/2 ripe mango, seeded, skinned, and cut into small dice
1/2 cup diced fresh pineapple (canned pineapple will do)
1 medium cucumber, peeled, seeded and cut into small dice
1 or 2 jalape?o peppers, stemmed, seeded and minced
4 green onions, trimmed and thinly sliced
2 to 4 tablespoons finely chopped fresh basil or fresh mint
2 tablespoons fresh lime juice
Kosher salt and pepper, to taste
Combine papaya, mango, pineapple, cucumber, jalape?os, green onions, basil or mint and lime juice in small glass bowl. Toss gently just to combine. Add salt and pepper, to taste. Serve immediately or refrigerate, covered, for up to 1 hour.
If making further head of time, add papaya and pineapple just before serving, or they will make salsa watery.
Makes about 2 1/2 cups.
Things that have a common quality ever quickly seek their kind. — Marcus Aurelius Antoninus
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Posted by admin on 16th August 2009
6 c Apples, cored and chopped 1 c Lovage, fresh 1 md Sweet red pepper, cored, Seeded and chopped 1 md Red tomato, cored, peeled, Chopped 1 md Green tomato, cored, chopped 1 md Onion, peeled and chopped 3 Garlic cloves, minced 1 c Golden raisins 1/4 c Fresh ginger, peeled, minced 1 c Light brown sugar, packed 1 c White wine vinegar 1 tb Mustard seeds 1 ts Celery seeds Combine all ingredients in non-reactive pan. Bring to boil over med-high heat, stirring constantly. Reduce heat to med-low and simmer, uncovered, stirring frequently, for 45 mins, or until thickened. Prepare jars, lids and boiling water bath. Fill jars with hot mixture, leaving 1/4 inch headspace. Wipe rims with clean towel and attach lids securely. Place jars in boiling water bath, and when the water returns to the boil, process for 15 mins.
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Most of todays books have an air of having been written in one day from books read the night before. — Sbastien-Roch Nicolas de Chamfort
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