Recipes - World Famous Recipes

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Wednesday, September 29, 2004

DOUBLE DECKER FUDGE Ingredients: 4 1/2 C. Sugar 2 cans (6 oz) Evaporated Milk 1 Pkg. (6 oz) Semi-sweet chocolate chips 1 jar Marshmallow Cream 1 Pkg. (6 oz. or 1 cup) Butterscotch pieces Dash of Salt 1/2 c. Butter In 3 quart saucepan, combine sugar, marshmallow cream, evaporated milk, butter or margarine, and salt. Cook and stir over medium heat until mixture boils. Boil gently, stirring frequently for 5 minutes. Divide mixture in half. To one half (about 3 cups) add chocolate pieces, stir until melted and blended. Pour into buttered 13 x 9 x 2 inch pan. To remaining half of marshmallow mixture, add the butterscotch pieces, beating until smooth. If necessary (and it usually is) beat butterscotch mixture with rotary beater until pieces are melted and mixture is smooth. Pour over chocolate layer. Cool, and cut in pieces Stone Age Designs Fireplace Mantels Kitchen Hoods Fireplaces Showcase

Beef Braised in Red Wine For Marinade: 2 cups dry red wine, preferably Barolo or Barbaresco 2 carrots, chopped 1 medium onion, chopped 1 stalk celery, chopped 1 bay leaf 1 sprig rosemary, or 1 teaspoon dried 2 whole cloves For Beef: 3 pounds bottom round or rump roast of beef 2 tablespoons olive oil 1 cup beef broth 3 tablespoons tomato paste 1 teaspoon salt TO MAKE MARINADE: In a large pot, combine the ingredients. Add the beef, then cover the pan and refrigerate. Marinate the meat, turning it every half hour for at least 2 hours. FOR BEEF: Remove the beef from the marinade and pat it dry with paper towels. Save the marinade. In a Dutch oven or casserole, heat the olive oil. Add the beef and brown on all sides. Pour the marinade into the pot with the beef. Add the beef broth. Cover the pan and simmer for 2 1/2 hours, adding more water or stock, if necessary. Stir in the tomato paste and season with salt. Simmer 30 minutes more To serve, slice the beef and spoon the sauce on top SEO Services Search Engine Optimization SEO Company

Beefy Cheese Ball 1 jar sliced dried beef, rinsed and finely chopped 8 ounces cream cheese, softened 1/4 cup dairy sour cream 1/4 cup grated Parmesan cheese 1 teaspoon prepared horseradish Combine 1/4 cup of the dried beef, cream cheese, sour cream, Parmesan cheese and horseradish; blend thoroughly. Refrigerate mixture for 15 minutes. Form into a ball and roll in remaining dried beef. Chill thoroughly. Serve with crackers. * Chicken Recipes * Chicken Recipes Chicken Recipes Chicken Recipes Chicken Recipes Chicken Recipes

White Salsa Dip 1 cup mayonnaise 1 cup sour cream Juice of 3 limes 4 cloves garlic, crushed 1 1/2 cup fresh cilantro, finely chopped 1 (6 ounce) can pitted black olives, drained and coarsely chopped 1 1/2 cup scallions, finely chopped 5 teaspoons hot pepper sauce, or to taste Salt and white pepper, to taste In a medium bowl, combine mayonnaise and sour cream. Add lime juice, garlic, cilantro, black olives, scallions, hot pepper sauce, salt and pepper. Taste and adjust seasonings if desired. Chill until serving. Serve with blue corn tortilla chips. Thanksgiving Links Thanksgiving Recipes Thanksgiving Recipes Thanksgiving Quotes Thanksgiving Quotes Turkey Recipes Turkey Recipes Thanksgiving Stories Thanksgiving Stories - Thanksgiving Day Thanksgiving Jokes Thanksgiving Jokes

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Tuesday, September 28, 2004

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Monday, September 27, 2004

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Saturday, September 25, 2004

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Thursday, September 23, 2004

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Wednesday, September 22, 2004

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Sunday, September 19, 2004

Christmas Stockings Christmas Stockings

Maple Chocolate Walnut Bars Servings: Makes 24 to 36 bars Serving Size: not available Nutrition: not available Prep Time: 20 minutes Cook Time: 25+20 minutes Total Time: 65 minutes Ingredients 1 1/2 cups all-purpose flour 2/3 cup sugar 1/2 teaspoon salt 3/4 cup cold butter or margarine 2 eggs, divided 1 (14-ounce) can Eagle Brand® Sweetened Condensed Milk (NOT evaporated milk) 1 1/2 teaspoons maple flavoring 2 cups chopped walnuts 1 cup (6 ounces) semi-sweet chocolate chips Instructions Preheat oven to 350º. In large bowl, combine flour, sugar and salt; cut in butter until crumbly. Stir in 1 beaten egg. Press evenly into 13x9-inch baking pan. Bake 25 minutes. Meanwhile, in medium bowl, beat EAGLE BRAND®, remaining 1 egg and flavoring; stir in walnuts. Sprinkle chips evenly over prepared crust. Top with walnut mixture; bake 20 to 25 minutes longer or until golden. Cool. Cut into bars. Store tightly covered at room temperature. May the spirit of Love be with you! From: Treva in the beautiful mountains of North Carolina Chicken Recipes Chicken Recipes Chicken Recipes Chicken Recipes Stone Age Designs Fireplace Mantels Kitchen Hoods Fireplaces Showcase

Saturday, September 18, 2004

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Chicken Recipes

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Thursday, September 16, 2004

Phoenix Arizona Weblog

Sunday, September 12, 2004

Leguminous crops Two cultural groups are included in the legumes,--the bean group (including all field, garden, and kidney beans, and the cowpea) comprising warm-weather plants; the pea group (including field and garden pea, the Windsor or Broad bean) comprising cool-weather plants. The former are quickly susceptible to frost and should be planted only after the weather is settled. The latter are among the earliest vegetables to be planted. The leguminous crops are not transplanted, the seed being placed where the plants are to grow.

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Saturday, September 11, 2004

Moroccan Lamb and Rice stuffed Zucchini Serves 4 to 6 6 medium zucchini, 7-to 8-inches in length 1/2 pound lean ground lamb 1 cup finely chopped onions 6 Tbsp. cooked rice 2 eggs 1/4 cup finely chopped fresh parsley 1 tsp. finely cut fresh mint leaves, or substitute 1/2 tsp. crumbled dried mint 1/8 tsp. cumin 1/ 8 tsp. ground red pepper 1/8 tsp. ground mace 1 tsp. salt (optional) 1/2 cup olive oil 4 medium-sized firm ripe tomatoes, peeled and quartered 1/2 cup water 1/2 tsp. freshly ground black pepper Wash the zucchini; cut in half lengthwise. Scoop out the the inside of the zucchini with a small melon baller, leaving a 1/2 inch shell. In a deep bowl, combine the lamb, 1/2 of the onions, the rice, eggs, parsley, mint, cumin, pepper, mace and salt. Mix well, until smooth. Stuff the zucchini with the lamb mixture, dividing it evenly among them. Warm the oil in a heavy 12-inch skillet over moderate heat. Add the remaining 1/2 cup of onions and zucchini pulp; cook for about 5 minutes, until they are soft and slightly browned. Stir in the tomatoes, water and pepper, and bring to a boil over high heat. In a 13x9x4 baking dish, arrange the zucchini in one layer on top of the tomatoes, and spoon the liquid over them. Bake in a 350º oven for about 45 minutes, or until the zucchini are tender. To serve, arrange zucchini on a platter and pour the tomato sauce over them.

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Friday, September 10, 2004

Christmas Stockings

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Thursday, September 09, 2004

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Wednesday, September 08, 2004

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Monday, September 06, 2004

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Saturday, September 04, 2004

Movie Quotes Movie Quotes Scientists are complaining that the new Dinosaur movie shows dinosaurs with lemurs, who didn't evolve for another million years. They're afraid the movie will give kids a mistaken impression. What about the fact that the dinosaurs are singing and dancing? -- Jay Leno

Friday, September 03, 2004

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Cold Vegetable Pizza Submitted by Kathy 16 ounces Cream cheese 1 cup Mayonnaise 1 envelope Hidden Valley Ranch Dressing 1 pkg Crescent rolls 1/2 Chopped celery 1/2 Chopped cauliflower 1/2 Black olives Preheat oven to 350 degrees. Press out crescent rolls in a jelly roll pan and bake for 8 to 10 minutes. Mix together the cream cheese, mayonnaise and Hidden Valley Ranch Dressing. Pour on top of cooled crescents. Spread the chopped vegetables over pan and top with shredded cheese. Chill several hours or overnight. Note: You may substitute any other fresh vegetable if you like.

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Thursday, September 02, 2004

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