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Thread: REAL RECIPES!

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    Default REAL RECIPES!

    how bout sharing your favorite ...real recipe...i for one would like smurfy's peanut brittle recipe....and i know some peeps who want my "white trash" recipe:

    1 pkg of white choc wafers (the kind u use to make candy)
    1c. peanuts
    1c. rice chex
    1c. wheat chex
    1c. corn chex
    1c.cheerios
    2c. mini pretzels

    mix all dry ingrediants ( big bowl)
    melt wafers in microwave...(try 40 seconds...mix...then try another 30 sec...)
    once melted...cover dry ingrediants and coat well....put on cookie sheets in single layers...
    put in fridge...wait 15 min.....take out...break apart...and store or eat it!


    this is the original recipe - modify as u like

    any ? let me know....peace, holli \/
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    You want any particular category? I have a boatload of good recipes and would be most happy to share. (I'm looking for easy dinners, people! Must feed four normal people or three lumberjacks, please.)

    Carol

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    carol...what would u like to share...we all have different tastes...but if we would like to try it...then we will of course post back and say how yummy it was!

    no special category..if we git too full with recipes...im sure sue or c3 can catagorize them for us....

    peace, holli
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    Default

    Many Twelevers received some special packages from me over the holidays full of goodies so I will post those recipes:

    Homemade Peanut Brittle -

    1 1/2 teaspoons baking soda
    1 teaspoon water
    1 teaspoon vanilla
    1 1/2 cups sugar
    1 cup water
    1 cup light corn syrup
    3 tablespoons butter or margarine
    1 pound shelled unroasted/unsalted peanuts

    *Heat oven to 200ºF.
    *Butter 2 cookie sheets, and keep warm in oven.
    *Mix baking soda, 1 teaspoon water and the vanilla; set aside
    *Mix sugar, 1 cup water and the corn syrup in 3-quart saucepan.
    *Cook over medium heat, stirring occasionally, to 240ºF on candy thermometer
    *Stir in butter and peanuts.
    *Cook, stirring constantly, to 300ºF on candy thermometer (Watch carefully so mixture does not burn.) *Immediately remove from heat.
    *Quickly stir in baking soda mixture until light and foamy.
    *Pour half the candy mixture onto each cookie sheet
    *Quickly spread about 1/4 inch thick.
    *Cool completely, at least 1 hour.
    *Break into pieces.
    *Store in covered container.


    Peppermint Bark -

    (12-ounce) package NESTLÉ® TOLL HOUSE® Premier White Morsels
    24 hard peppermint candies, unwrapped

    *Line baking sheet with waxed paper.
    *Microwave morsels in medium, microwave-safe bowl for 1 minute; stir.
    *Microwave at additional 10 to 20-second intervals, stirring until smooth.
    *Place peppermint candies in heavy-duty plastic bag.
    *Crush candies using rolling pin or other heavy object.
    *While holding strainer over melted morsels, pour crushed candy into strainer.
    *Shake to release all small candy pieces; reserve larger candy pieces.
    *Stir morsel-peppermint mixture.
    *SPREAD mixture to desired thickness on prepared baking sheet.
    *Sprinkle with reserved candy pieces; press in lightly.
    *Let stand for about 1 hour or until firm.
    *Break into pieces.
    *Store in airtight container at room temperature.
    *Makes 1 pound
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    Default

    thanks kris...ill print it out as soon as i git some black ink! eek!

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    Default Appetizer

    Southwestern Salsa with Black Beans and Corn
    The Ultimate Southern Living Cookbook
    (page 35)

    1 1/2 tsp cumin seeds
    2 15 oz cans black beans, rinsed and drained
    1 15 oz whole kernel corn, drained
    1 red pepper, minced
    1 small purple onion, minced (1 cup)
    1/2 cup chopped fresh cilantro
    1/2 cup chopped fresh parsley
    1/3 cup lime juice
    1/4 olive oil
    31/2 tsp salt
    cloves garlic, crushed
    1 tsp dried crushed red pepper
    1/2 tsp ground black pepper

    Toast cumin seeds in a skillet over medium heat 1-2 minutes or until brown and fragrant, stirring often. Combine cumin seeds, black beans, and remaining ingredients, toss well. Cover and store in fridge up to 1 week. Yield: 6 cups

    I serve these with Tostito scoops, FYI - but Fritos would work well. A spoon works well, too...

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    Default Thanksgiving Stew

    this is one of my favorites. I got it from the American Institute of Cancer Research.

    Thanksgiving Stew

    2-3 tsp. canola oil
    1 medium onion, chopped
    1 large carrot, cut into bite-size pieces
    1 rib celery, cut into thin slices
    1 parsnip, peeled and cut into bite-size pieces
    2 cups fat-free, reduced-sodium turkey or chicken broth
    1 bay leaf
    1 sweet, juicy apple, peeled, cored and cut into bite-size pieces
    1 medium sweet potato or yam, peeled and cut in half, then into bite-size pieces
    3 cups diced cooked turkey breast
    1 cup frozen (and defrosted) cranberries or canned whole cranberries, rinsed and drained
    1 tsp. dried thyme
    Salt and freshly ground black pepper, to taste


    In a deep pan or skillet, heat the oil over medium-high heat. Sauté the onion until it is soft, about 4 minutes. Add the carrot, celery, parsnip and sweet potato. Lower heat to medium and, stirring frequently, sauté until the vegetables become lightly browned. Add the bay leaf, thyme and 1 cup of broth. Lower the heat to a simmer and cook until the vegetables are almost tender, about 10 minutes or less.

    Stir in the apple and cranberries (if using frozen cranberries). If the mixture seems dry, add enough additional broth to cook the fruit. Gently simmer until the apple has softened and the cranberries are tender, about 5 minutes. (If using canned cranberries, add them after the apple has softened, along with the turkey.) Add the turkey and heat through for a few more minutes, until the turkey is hot. Remove the bay leaf. Season to taste with salt and pepper. Serve immediately as is or over brown rice or whole-grain pasta, or freeze half for future use.

    Makes 6 one-cup servings.
    I caught you a delicious bass.


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    Default

    awesome all of you! thanx!

    peace, holli
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    Default MiMis chocolate cookies

    a bunch o' flour
    a bunch o' sugar
    a bunch of cocoa


    HAHAHAHHAHA ...you didn't REALLY think i'd give it to you, did ya???

    MiMi

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    Default Hot Fudge Pudding--Chocoholics ONLY

    Hot Fudge Pudding (a recipe my family has made for over 30 years)

    1 c. sifted flour
    ½ c. sugar
    2 tsp. baking powder
    ¼ tsp. salt
    2 Tbsp. cocoa (use Hershey's Special Dark for a chocoholic binge)
    ½ c. milk
    2 Tbsp. shortening, melted (it's an old recipe; I use butter)
    1 c. chopped nuts (we use pecans, or you can leave them out)
    1 c. brown sugar, packed
    4 Tbsp. cocoa
    1 ¾ c. hot water

    Sift together into bowl the flour, sugar, baking powder, salt and cocoa. Stir in milk and melted shortening. Mix until smooth. Add nuts. Turn out into generously greased and floured 9x9x2 ½ inch pan. Sprinkle with a mixture of packed brown sugar and 4 tablespoons cocoa. Pour 1 ¾ cups hot water over entire batter. Bake at 350 for 40-45 minutes.

    Scoop out some of the cake from on top. Put in a bowl with a scoop or two of ice cream (vanilla or your choice). Now scoop out some of the hot fudge sauce that was hiding below the fudgy cake and pour it over all.

    This will keep in the fridge and reheat in the microwave. If you don't share, cause if you do--none left.



    Actually, I think I should get extra twollars for something this good. Try it and see.

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