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Webmaster | 14. June 2006 @ 17:02

This delicious hot dog recipe will add some fun to your dinner table.

1 1/3 cups dry mash potato mix
1 1/3 cups water
1/3 cup milk
2 tablespoons margarine or butter
Ĺ teaspoon salt
ľ cup sweet pickle relish
2 tablespoons mayonnaise or salad dressing
1 tablespoon instant minced onion
2 teaspoons mustard
4 to 6 hot dogs

Directions

Preheat oven to 350 degrees.

Prepare mashed potatoes as directed on package, using water, milk, margarine and salt. Stir in relish, mayonnaise, onion and mustard. Spread into ungreased 1-quart casserole.

Cut each hot dog lengthwise in half, then crosswise in half. Insert hot dog pieces around edge of mashed potatoes.

Bake 25-30 minutes.

About the author:

© Donna Monday
Over 100 easy-to-make meals at your fingertips
http://www.best-casserole-recipes.com

R~ family food :: Comments (0) :: Link
webmaster | 13. June 2006 @ 17:02

Hereís a slight twist on the traditional taco casserole recipe. The cheesy potatoes add another level of flavor to the tasty beef and seasoned cheese. Run for the border indeed!

Ĺ pound ground beef
1 package au gratin potatoes
2 ľ cups boiling water
2/3 cup milk
1 cup shredded taco-seasoned cheese
1 cup coarsely broken tortilla chips

Directions

Preheat oven to 400 degrees.

Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.

Mix uncooked potatoes, sauce mix, boiling water and milk in ungreased 2-quart round casserole. Stir in beef and Ĺ cup of cheese.

Bake uncovered 30 minutes or until top is light golden brown. Sprinkle chips over casserole; sprinkle remaining cheese over chips.

Bake 3 to 5 minutes longer or until cheese is melted. Let stand 2 minutes before serving.

About the author:

© Donna Monday
Over 100 easy-to-make meals at your fingertips
http://www.best-casserole-recipes.com

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Webmaster | 12. June 2006 @ 17:02

Jam-making is over for the year, the summer heat has finished off the strawberries, the apricot season went by in the blink of an eye, itís too hot to think of cooking anything at all until evening cools the air. Even the memory of standing over a simmering pot of jam makes me perspire.

The dog days of summer have us heading for the beach or pool, sandwiches for lunch, the swiftest of stir-fries or pasta dishes for supper, so I can get quickly out of the kitchen again to eat outside. Baking has been reduced to a minimum, bought biscuits replace home-made, the bread is baked in the evening so as not to heat up the house unnecessarily in the sweltering daytime. The jam, fruit of my spring labour, stays on the shelf in the larder, half used pots hide in the fridge, the pots of apricot jam that I burnt (yes it happened again, when I turned my back for five minutes, so much for learning from experience) wait for me to get baking again to be used up.

Eventually school starts after the long holidays and I am forced back to the kitchen stove to bake once more, for my sonís class cake sale. The weather is still hot so the attraction of spending part of the afternoon getting even hotter next to the hot oven is zero, but in order to qualify for even the starting rounds of the Supermum stakes I have to get that apron on and sweat!

At last though an opportunity to clear out those perfectly good but unfinished pots of jam, slightly solidifying, that no-one can be bothered to excavate, when the larder is still full of enticing new pots. Iíll make jam squares, even the slightly caramelised apricot jam works well with these and you can do stripes of different jams, if more than one kind need finishing. Jam squares are even worth opening a new perfect pot of jam for, they donít last long in this family, in fact Iím likely to be in trouble if I send the whole batch off to the cake sale and donít keep any back for home consumption!

So the recipe:

Jam Squares

250 g soft butter
250 ml sugar
2 eggs
5 ml vanilla essence
15 ml baking powder
a pinch salt
1 pot jam

Cream the butter and sugar well. Beat the eggs with the vanilla, add to the butter and sugar and mix well. Sift the flour, baking powder and salt together and add to the mixture one cup at a time until it forms a soft dough. You may have to knead with your hands at the end. Set aside one third of the dough and press and pat the rest into a greased 37 x 25 cm baking tray till even. Spread generously with jam. Use the coarse side of the grater to grate the remaining dough over the top Ė leave it loose and spread with a fork to cover any gaps. (If you run the grater under cold water now and then it should stop the dough from sticking). Bake at 180 degrees C for 30-35 minutes until golden brown. Donít let it get dark brown as it will be too dry. Cut into squares and leave to cool in tin. You can sift some icing sugar over the top if you like, but I tend not to as it makes it too sweet for me.

Well, I survived the baking session, temper just about intact, sweat flowing from my brow and made for the pool afterwards to recover my cool, hoping for autumn to arrive before the next cake sale does. This led to thinking about quick baking things to do in summer Ė a kitchen smash and grab raid.

Scones have to be one of the quickest things to make and bake Ė 5 minutes of mixing, 10 minutes to bake and served immediately with two types of home-made jam, excellent for impressing visitors and family or just having something to give unexpected arrivals for tea, when the cupboard is bare. They are also one of the best ways of presenting really nice home-made jam simply, so that it can be tasted and appreciated. If you take them out to a shady spot in the garden to eat, then it doesnít matter that the kitchen is now hot, steamy and floury and so are you! Get all the rest of the tea things ready before you start, so that you can evacuate the kitchen as soon as they are done.

Scones

2 cups self-raising flour
half a teaspoon salt
2 tablespoons butter
2 dessertspoons sugar
1 egg
ĺ cup milk

Sift together the flour, salt and sugar. Rub in the butter. Add the beaten egg and milk to make a light, moist dough (it can be very sticky, just use plenty of flour for rolling and cutting). Roll out to about 2 cm thickness and use a medium sized cutter to cut out rounds (avoid twisting as you press or the scones will be uneven). I vary the size of cutter, I find people prefer to eat a few small scones rather than one huge, intimidating one. Brush with a little milk or beaten egg. Bake at 200 degrees C for 10-12 minutes. Cool on a rack but eat while very fresh, even straight away. If you donít have rolling-pins and cutters use a smooth bottle to roll and a glass to cut.

These are also good for winter, the heated up kitchen will then seem warm and cosy and the baking smell enticing and hospitable. The jam will bring reminiscences of sunshine and summer fruits and you can be nostalgic about summer days when it is too hot to bake.

About the author:

Kit Heathcock

Sometime flower photographer, keen observer of the resonances of life and fulltime mother. Born in the UK but now living on a farm in the southern hemisphere. Contributor to the creation and maintenance of http://www.aflowergallery.com one of the homes of chakra flower art.

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Webmaster | 25. April 2006 @ 12:56

One of the most popular, if not the best, Polish dishes is the pierogi. Pierogi is a versatile food that can be enjoyed several different ways. It is basically a dumpling that can be stuffed with meat, sauerkraut, potato, or any other filling of your choice. My personal favorite is pierogi stuffed with cheese and potato. Here is the recipe:

Dough:

2 cups of flour
3/4 cup of warm water
1 egg
1 tablespoon of vegetable oil
1/2 teaspoon of salt

Filling:

2 large or 4 regular sized potatoes
3 slices of Velveeta Cheese
2 tablespoons of cream cheese
salt and pepper to your liking

Directions:

Peel the potatoes and cut them into small pieces. Put the potatoes in a pot of water and bring to a boil. Reduce the heat to medium/high and let the potatoes cook for 20 minutes or until soft.

While the potatoes are cooking, start making the dough. Spray and coat an empty bowl with cooking spray. Add the water, egg, and vegetable oil to the bowl and stir. Then mix in the flour and salt until you make a dough. Take the dough out of the bowl and kneed it on a table with flour until it is smooth and not too sticky. Roll the dough into a ball, put it under plastic wrap, and let it sit for 30 minutes.

When the potatoes are done cooking, drain the water out of the pot. Add the Velveeta and cream cheese along with some salt and pepper. You can also add a small bit of milk to make the potatoes easier to mash. Then mash the potatoes until they are smooth and fluffy. Let the potatoes cool.

After you let the potatoes cool for about 15 minutes, your dough should be ready. Take a large piece of dough and flatten it out, with a rolling pin, on a table coated with some flour. Use a circle cookie cutter and cut out pieces of dough. With a teaspoon, scoop a small amount of the potato filling and put it in the middle of a piece of dough. Close the dough around the potato and pinch shut with your fingers and a fork. Keep repeating this process until you run out of dough or filling. This should make about 20 pierogi.

When you are done making the pierogi, boil them, five at a time, in a pot of water for two to three minutes, or until they float. Then fry them in pan with butter. Now they are ready to eat. You can top them with sour cream, onion, bacon, or your favorite gravy. Either way, this is a dish you are sure to enjoy.

You can get other recipes and home improvement tips at http://www.buyandsellnorthtexas.com.

About the author:

Michael A. Stazko is a real estate assistant and founder of http://www.buyandsellnorthtexas.com. He is also a fan of foods that are easy to make and good to eat.

Mike@buyandsellnorthtexas.com

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Webmaster | 23. March 2006 @ 06:42
if you'd like to concoct your own culinary tribute, try these recipes from "Recipes for Today," a WW II-era cookbook that directed cooks to "buy only what you need," "never waste a morsel" and "use that old American ingenuity." Click here for recipe....[url]http://www.kansas.com/mld/eagle/living/food/14162033.htm[/url]
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