2 cans green peas (drained and put in the fridge for an hour)
1 C. chopped celery
1 C. of your favorite cheese (cut into small cubes)
4 cooled and sliced boiled eggs
6 slices bacon, fried and cut into small pieces
6 green onions
1/2 C. mayo or Ranch dressing

Combine all ingredients, saving a bit of the green onions to sprinkle over the
top of the salad and serve. We like the Ranch dressing with this the best!

Augusta Grill Black Pepper and Cheddar Cheese Biscuits

Source: Recipe by John Malik, Executive Chef - Augusta Grill, Greenville, South
Carolina

1 3/4 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon granulated sugar
1/2 teaspoon baking soda
4 tablespoons fresh unsalted butter
1/2 cup fine Cheddar cheese, grated
1/2 cup buttermilk
Freshly ground black pepper

Sift together the first 5 ingredients.
Cut butter into dry ingredients, then add the Cheddar cheese, black pepper and
buttermilk.
Mix together and then roll out. Cut into biscuits and bake in a 325 degree F
oven for 12 to 15 minutes.
Serve 2 per person with a thin slice of Smithfield Ham and the honey-sweetened
mustard of your choice.

Servings: 16

http://groups.yahoo.com/group/CopycatsClones-n-BrandNames/
My group for all copycat/clone recipes...check it out

An Irish Fry
Vegetable oil
12 Pork hangers; (Irish breakfast sausages)
6 slice Irish bacon
1 pkt (8-oz) White Breakfast Pudding; sliced into 1/4 inch-thick rounds
3 med Tomatoes
0.25 tsp Salt
0.25 tsp Ground black pepper
6 large Eggs
Fresh thyme sprigs; (opt.)
Heat oven to 200°. Prepare Potato Pancakes and place on large ovenproof
platter; keep warm in oven while preparing re-maining ingredients
In large skillet, heat just enough oil to thinly coat bottom of skillet
over low heat. Add hangers, arranged in a single layer, and cook, turning
frequently, until browned on all sides. Remove hangers to oven platter with
Potato Pancakes. Add bacon to skillet and fry, turning frequently, until done.
(Irish bacon does not become crispy when cooked; it has the texture and color
of smoked ham.) Remove bacon to platter in oven. Add breakfast pudding
rounds to skillet and cook, turning, until firm and browned on cut sides; remove
to oven platter.·
Cut tomatoes crosswise in half; sprinkle with 1/8 t salt and 1/8 t pepper.
Fry tomatoes, cut sides down, in skillet until lightly browned (do not
overcook; tomatoes should retain their shape). Remove to oven platter.·
Just before serving, fry eggs, in batches, sunny-side up or as desired;
transfer to platter and top with remaining salt and ground pepper. Garnish
platter with fresh thyme, if desired, and serve immediately.·
Potato Pancakes:
In 4-quart saucepan, cover 4 medium baking potatoes with water and heat to
boiling; cover and cook potatoes 25 minutes or until fork-tender. Drain
potatoes and cool until easy to han-dle. Peel potatoes and mash in bowl with 1/4
C (1/2 stick) butter. Stir in 1/2 C unsifted all-purpose flour, 1 large
egg, 1 T chopped fresh parsley leaves, 1 T chopped fresh chives, 1 t salt, and
1/2 t ground black pepper; mix until well blended. In large skillet, heat 2
tablespoons vegetable oil over medium heat. Shape potato mixture into twelve
2 1/2-inch patties and fry, in batches, until golden brown on both sides,
adding more oil as necessary. ·
Serve immediately or keep warm until serving.





Hugs, Hel
)O(
Rain




_HelenesPlaceSiteRing : Helene's Place Site Ring - HPSR_
(http://groups.yahoo.com/group/HelenesPlaceSiteRing/)

_The Hallowe'en Party_ (http://groups.google.com/group/TheHalloweenParty)

_www.myspace.com/helthewitch_ (http://www.myspace.com/helthewitch)

_http://groups.myspace.com/bestwitches_
(http://groups.myspace.com/bestwitches)


--
Life isn't about waiting for the storm to pass

It's about learning to dance in the rain!!!!!



Aspire to be Barbie - the bitch has everything.









**************An Excellent Credit Score is 750. See Yours in Just 2 Easy
Steps!
(http://pr.atwola.com/promoclk/100126575x1221823322x1201398723/aol?redir=http://\
www.freecreditreport.com/pm/default.aspx?sc=668072&hmpgID=62&bcd=Jul
yExcfooterNO62)


[Non-text portions of this message have been removed]

http://www.worldfamousrecipes.org/beef-recipes/


Bottoms Up, Butterbeer



(http://heatherbailey.typepad.com/.a/6a00d83452a63369e20115720b211d970b-popup)

Madam Rosmerta would agree that no wizard party is complete without a pint
of freshly-brewed Butterbeer. With our house elf _now missing_
(http://heatherbailey.typepad.com/heather_bailey/2009/07/candy-coated-roach-cont\
rol.html)
, it took us quite a few iterations before we discovered the perfect potion
for this usually overly-sweet concoction. A hint of ginger and the
sweetness of butterscotch combine to create a delightful and refreshing
non-alcoholic drink, capable of making even Severus Snape smile.

(http://heatherbailey.typepad.com/.a/6a00d83452a63369e20115711662cf970c-popup)
Butterbeer Recipe
12 oz. (one bottle) ginger beer
36 oz. (three bottles) cream soda
3 T butterscotch ice cream topping
Thoroughly chill unopened ginger beer and cream soda in refrigerator until
icy-cold.  Refrigerate empty, glass pitcher as well.  Once beverages are
chilled, in a small mixing bowl or tall glass, stir 1-2 oz. Of cream soda into
butterscotch topping till thoroughly combined.  Pour all remaining soda into
chilled pitcher. Quickly add butterscotch mixture to pitcher.  Stir till
just combined;  do not over-stir.  Pour over ice and serve immediately.
Serves 6.
For a frothy sparkle, dip the rim of each glass in corn syrup, pulling
drips of syrup downward with a toothpick.  Then dip each glass rim in a mixture
of colored sugar.  Before dipping, spread the corn syrup & sugar mixture
each onto a separate, flat-bottomed plate.
For an old-world, textured effect, mix fine, yellow sugar with coarser,
gold sugar.  Colored sugars are available at many grocery stores and craft
chains.  The sugars shown here are both from _Michael's_
(http://www.michaels.com/art/online/home) .
Isaac & I went to a midnight showing of _The Half-Blood Prince_
(http://harrypotter.warnerbros.com/harrypotterandthehalf-bloodprince/)  with
friends
last night.  It was amazing -- definitely my favorite HP movie so far -- BY
FAR.  We were surrounded by eight packed theatres of screaming, costumed
teenagers.  It was a sight.
_http://heatherbailehttp://heahttp://heathhttp://heathhttp://heatherhttp://h
eat_
(http://heatherbailey.typepad.com/heather_bailey/2009/07/butterbeer_recipe.html)










Hugs, Hel
)O(
Rain




_HelenesPlaceSiteRing : Helene's Place Site Ring - HPSR_
(http://groups.yahoo.com/group/HelenesPlaceSiteRing/)

_The Hallowe'en Party_ (http://groups.google.com/group/TheHalloweenParty)

_www.myspace.com/helthewitch_ (http://www.myspace.com/helthewitch)

_http://groups.myspace.com/bestwitches_
(http://groups.myspace.com/bestwitches)


--
Life isn't about waiting for the storm to pass

It's about learning to dance in the rain!!!!!



Aspire to be Barbie - the bitch has everything.

http://www.worldfamousrecipes.org/chocolate-recipes/


Chocolate Refrigerator Cake
Chill out this summer with some cool chocolate cake






INGREDIENTS:

     *   18 lady fingers
     *   2 Tablespoons water
     *   1 package (6 ounces) semi-sweet _chocolate_
(http://www.beliefnet.com/Love-Family/Recipes/2009/07/Chocolate-Refrigerator-Cak\
e.aspx?source=NEWSLE
TTER&ppc=72173&utm_campaign=DIBPresents&utm_source=NL&utm_medium=newsletter#
)  chips
     *   1/2 cup butter
     *   1/2 cup powdered sugar
     *   4 eggs, separated
     *   1 teaspoon _vanilla_
(http://www.beliefnet.com/Love-Family/Recipes/2009/07/Chocolate-Refrigerator-Cak\
e.aspx?source=NEWSLETTER&ppc=72173&utm_camp
aign=DIBPresents&utm_source=NL&utm_medium=newsletter#)
     *   _Whipped Cream_
(http://www.beliefnet.com/Love-Family/Recipes/2009/07/Chocolate-Refrigerator-Cak\
e.aspx?source=NEWSLETTER&ppc=72173&utm_campaign=
DIBPresents&utm_source=NL&utm_medium=newsletter#)
     *   Shaved chocolate


TO PREPARE:

1. Split lady fingers. Line bottom and sides of 9 x 5 x 3-inch loaf pan (or
6-inch springform pan) with wax paper. Arrange lady fingers against sides
and along bottom of pan. _Save_
(http://www.beliefnet.com/Love-Family/Recipes/2009/07/Chocolate-Refrigerator-Cak\
e.aspx?source=NEWSLETTER&ppc=72173&utm_cam
paign=DIBPresents&utm_source=NL&utm_medium=newsletter#)  remaining to use
between filling.
2. Add 2 Tablespoons water to chocolate and melt over hot water. Stir until
smooth. Cool.
3. Cream butter; add powdered sugar.
4. Beat egg yolks until thick. Add to the butter and sugar mixture. Add
chocolate and vanilla.
5. Beat egg whites until stiff; gently stir into chocolate mixture.
6. Alternate layers of filling and lady fingers in lined pan. Chill
overnight.
7. Garnish with whipped cream and shaved chocolate.

SERVINGS:  8







Hugs, Hel
)O(
Rain




_HelenesPlaceSiteRing : Helene's Place Site Ring - HPSR_
(http://groups.yahoo.com/group/HelenesPlaceSiteRing/)

_The Hallowe'en Party_ (http://groups.google.com/group/TheHalloweenParty)

_www.myspace.com/helthewitch_ (http://www.myspace.com/helthewitch)

_http://groups.myspace.com/bestwitches_
(http://groups.myspace.com/bestwitches)


--
Life isn't about waiting for the storm to pass

It's about learning to dance in the rain!!!!!



Aspire to be Barbie - the bitch has everything.









**************An Excellent Credit Score is 750. See Yours in Just 2 Easy
Steps!
(http://pr.atwola.com/promoclk/100126575x1222585106x1201462830/aol?redir=http://\
www.freecreditreport.com/pm/default.aspx?sc=668072&hmpgID=62&bcd=Jul
yExcfooterNO62)


[Non-text portions of this message have been removed]

From the MyRecipes.com website...

~~~~~

Ambrosia Pie

Holiday fruit is blended with cream cheese and coconut, and frozen for dessert.
Ingredients
1  (11-ounce) can mandarin oranges in light syrup
1  (8 1/4-ounce) can crushed pineapple in heavy syrup
1  (8-ounce) package cream cheese, softened
1  (14-ounce) can sweetened condensed milk
2 1/2  cups frozen whipped topping, thawed and divided
3/4  cup flaked coconut, toasted
1  (9-ounce) graham cracker crust (extra serving size)
  Garnishes: maraschino cherries, pecan halves, additional toasted flaked
coconut

PreparationDrain oranges and pineapple, reserving 2 tablespoons pineapple syrup.
Gently press oranges and pineapple between paper towels to remove excess
moisture. Beat cream cheese at medium-high speed of an electric mixer until
creamy. Gradually add reserved pineapple syrup and milk, beating until smooth.
Fold in 1 1/2 cups whipped topping. Gently fold in orange-pineapple mixture and
3/4 cup coconut. Spoon filling into crust. Cover; freeze until firm. Let pie
stand at room temperature 20 minutes before serving. Dollop remaining 1 cup
whipped topping on top of pie. Garnish, if desired.
Yield
one 9" pie
 
Oxmoor House, JANUARY 1997 Christmas with Southern Living 1997 
 
~~~~~~~~~~
 
~~~***Rhonda G in Missouri***~ ~~
.





[Non-text portions of this message have been removed]

From the Basic-Recipes website...

~~~~~

Yogurt Pralines
 
3 cups of sugar
1/2 teaspoon of baking soda
1 cup of plain yogurt
2 tablespoons of light corn syrup
2 tablespoons of butter
1 teaspoon of vanilla extract
2 cups of pecans

Combine the sugar, baking soda, yogurt and corn syrup in lightly oiled, 4 quart
saucepan. Cook over low heat, stirring constantly, until the sugar is dissolved.
Wipe down sugar crystals above liquid line, using a clean pastry brush dipped in
cold water. Bring to a boil. Insert candy thermometer, cook until thermometer
registers 234º. Remove from heat. Stir in butter, vanilla and pecans. Beat with
wooden spoon just until mixture thickens and begins to look cloudy. Drop mixture
by teaspoons onto well oiled baking sheet. Let cool completely. Store in
airtight container in cool place. Makes 1 dozen.
 
~~~~~~~~~~
 
~~~***Rhonda G in Missouri***~ ~~
.





[Non-text portions of this message have been removed]

From the Recipe Trove website...


~~~~~

Very Berry Pork Chops

4 pork chops, 3/4-inch thick
2 teaspoons vegetable oil
1/4 cup strawberry preserves
1 tablespoon mustard
1/4 cup cider vinegar
	 1. Heat oil in large skillet over medium-high heat. Add pork chops, cook and
turn until brown on both sides. Reduce heat to low.
	 2. In small bowl, stir together strawberry preserves, mustard and vinegar. Pour
sauce over pork chops. Cover pan. Cook pork chops for 10 minutes, or until the
sauce has thickened.
	 3. To serve, spoon glaze over each chop.
Makes 4 servings.
Nutrition Facts: Calories 240 calories Protein 26 grams Fat 9 grams Sodium 110
milligrams Cholesterol 65 milligrams Saturated Fat 2 grams Carbohydrates 14
grams
Recipe and photograph provided courtesy of Pork, The Other White Meat.
--
Rhonda G in Missouri
.





[Non-text portions of this message have been removed]

Chocolate & Spice Coffee Cake
Serves 12 or more

1 1/3 cups pecan pieces
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 (3.53 ounce) bar CACAO RESERVE BY HERSHEY'S 65% Extra Dark Chocolate with
cacao nibs, broken up
2/3 cup packed dark brown sugar
1 tablespoon HERSHEY'S unsweetened natural cocoa powder
2 teaspoons Chinese 5-spice powder
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 1/4 cups granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
2 cups sour cream
Confectioners' sugar

Position a rack in the middle of the oven and preheat the oven to 350°F. Butter
a 10-inch 12-cup bundt pan. Dust with cocoa powder and shake out excess.

Toast the pecans on a baking sheet for about 12 minutes, or until golden brown
and fragrant. Transfer to a plate and let cool to room temperature.

Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.

Pulse the pecans, chocolate, brown sugar, cocoa powder, and the 5-spice powder
in a food processor until the chocolate is coarsely ground.

With an electric mixer on medium-high speed, beat the butter in a large deep
bowl until light and fluffy. Add the granulated sugar and beat, scraping down
the sides of the bowl as necessary, for about 3 minutes, until light and fluffy.
Beat in the eggs, one at a time, beating well after each addition. Beat in the
vanilla.

Reduce the speed to low and alternately add the flour mixture and sour cream, in
2 batches each, to the butter mixture, beginning and ending with the flour, and
beat just until blended.

Pour about 2 cups of the batter into the prepared pan and spread evenly with a
rubber spatula. Sprinkle with half of the chocolate mixture, the cover with half
of the remaining batter and spread evenly. Repeat with the remaining chocolate
mixture and batter.

Bake for 55 to 60 minutes, or until a wooden pick inserted in the center comes
out clean. Let the cake cool in the pan on a wire rack for 15 minutes. Invert
onto the rack and cool completely. Dust with confectioners' sugar before
serving. Serve cut into slices with a serrated knife.

Note: If you can't find the specific chocolate called for, you can substitute
another chocolate with about the same intensity-the higher the percent of cacao
solids (labeled as % cacao) in a bar, the more intense the chocolate flavor.
Bars labeled simply as bittersweet, semisweet or dark can be used in any recipe
calling for any recipe calling for chocolate of less than 70% cacao.

http://groups.yahoo.com/group/Chocolate-Express/
My group for all chocoholics!...Check it out

From the AllRecipes.com website...

~~~~~

Easiest Ever Fruit Cobbler 

PREP TIME  10 Min
COOK TIME  35 Min
READY IN  45 Min
SERVINGS & SCALING
Original recipe yield: 6 servings

INGREDIENTS
	 * 1/2 cup butter, melted
	 * 1 (29 ounce) can sliced peaches with juice
	 * 1 cup self-rising flour
	 * 1 cup white sugar
	 * 1 pinch salt
	 * 1 cup milk 
DIRECTIONS
	 1. Preheat oven to 400 degrees F (200 degrees C). Grease a 2-quart baking dish.
	 2. Stir together peaches and juice with melted butter. Pour into prepared pan.
In a small bowl mix flour, sugar and salt. Stir in milk. Pour mixture over
peaches.
	 3. Bake on bottom rack of preheated oven 15 minutes, or until lightly browned,
then move to top rack for 20 minutes more. Serve warm. 
~~~~~~~~~~
 
~~~***Rhonda G in Missouri***~ ~~
.





[Non-text portions of this message have been removed]

Cherry Scones

1/3 cup dried cherries
1/2 cup boiling water
1 1/2 cup flour
1 1/2 tablespoon granulated sugar
1/2 tablespoon baking powder
1/3 cup Half and Half -- plus 1 tablespoon
1/4 teaspoon cream of tartar
1/4 cup butter, room temperature
1 egg, separated
1/4 cup sour cream
1/4 teaspoon salt
3/4 teaspoon almond extract

Soak cherries in hot water for 10 minutes and then drain and set aside.
Combine the dry ingredients in a large bowl. Using a pastry blender, cut in the
butter until mixture it resembles coarse crumbs. Set aside. In a small
bowl, mix together the egg yolk, sour cream, cream and extract. Add the sour
cream mixture to the flour mixture and stir until a soft dough forms. Mix in
the cherries and then knead the dough lightly on a floured surface just until
dough can be handled. Shape dough into a ball and pat into a 6-inch circle
on a greased baking sheet. Cut into six wedges and brush with beaten egg
white and then sprinkle with sugar. Bake at 400 degrees F. for 15 to 20 minutes.

Cherry Tea

6 cups water
1/4 cup maraschino cherry juice
4 tea bags---black or green tea
1 teaspoon lemon juice

Boil the water, remove from heat and add the tea bags. Brew for 5 minutes.
Pour into a teapot with the juices. Serve in cups warm, or over ice. This is
easily doubled.

Cherry Cheese Spread

1 cup dried cherries
1 cup water
2- 8-ounce packages cream cheese, softened
1 tablespoon fresh lemon juice
1/4 teaspoon dried thyme
1/4 teaspoon lemon zest

In a small heavy pan simmer the dried cherries in water until water is
reduced to about a tablespoon. Remove pan from the heat and cool. In a medium
sized bowl, beat the remaining ingredients together with the cherries and
water once they have cooled. Serve with scones or crackers.






Hugs, Hel
)O(
Rain




_HelenesPlaceSiteRing : Helene's Place Site Ring - HPSR_
(http://groups.yahoo.com/group/HelenesPlaceSiteRing/)

_The Hallowe'en Party_ (http://groups.google.com/group/TheHalloweenParty)

_www.myspace.com/helthewitch_ (http://www.myspace.com/helthewitch)

_http://groups.myspace.com/bestwitches_
(http://groups.myspace.com/bestwitches)


--
Life isn't about waiting for the storm to pass

It's about learning to dance in the rain!!!!!



Aspire to be Barbie - the bitch has everything.









**************Hot Deals at Dell on Popular Laptops perfect for Back to
School
(http://pr.atwola.com/promoclk/100126575x1223105306x1201716871/aol?redir=http:%2\
F%2Faltfarm.mediaplex.com%2Fad%2Fck%2F12309%2D81939%2D1629%2D9)


[Non-text portions of this message have been removed]

Black Eyed Bean Salad
Servings: 6

2 cups fresh green beans
1 can black eyed peas
1 can black beans
1 large clove garlic
1 shallot or small red onion
3 Tbsp chopped fresh parsley
1 tsp dried thyme or 1 Tbsp chopped fresh thyme
1 Tbsp Dijon mustard
2 Tbsp extra virgin olive oil
1 Tbsp white vinegar
Salt and pepper to taste

Drain peas and beans in colander, and rinse if necessary. Chop green beans
in thirds
after taking off ends. Steam green beans until just done, al dente, and a
bright green
color. Immediately immerse in cold, even icy, water to stop cooking. Mix
olive oil,
vinegar, Dijon mustard, chopped garlic, chopped shallot, salt, pepper,
thyme and parsley
in a large bowl. Add drained peas and beans to dressing and mix well, but
gently. Last
add green beans and toss lightly to coat. Top with fresh parsley and thyme
sprigs and
serve at room temperature.

Goddess Bless!





Hugs, Hel
)O(
Rain






_http://groups.myspace.com/bestwitches_
(http://groups.myspace.com/bestwitches)

http://www.worldfamousrecipes.org/beef-back-ribs/

From the Cooks Recipes websit...

10-Minute Fruit Crisp

5 cups chopped apples, peaches, nectarines, or strawberries
1 (18.25-ounce) package white, yellow, or vanilla cake mix
1/2 cup melted butter
3/4 cup chopped pecans
	 1. Preheat oven to 350*F (175*C).
	 2. Spread fruit in 13 x 9 x 2-inch pan. Sprinkle dry cake mix over and drizzle
butter over all.. Sprinkle nuts on top and bake for 30 minutes or until fruit is
tender and top is lightly browned.
Makes 12 servings.

~~~~~~~~~~
 
~~~***Rhonda G in Missouri***~ ~~
.





[Non-text portions of this message have been removed]

Dijon Glazed Pork Chops
From: Campbell's Kitchen
Prep/Cook Time: 25 minutes

Serves: 6
 
Ingredients:

6 boneless pork chops, 3/4" thick*
3 tbsp. cornstarch
1 can (14 oz.) Swanson® Chicken Broth (1 3/4 cups) OR Natural Goodness™
Chicken Broth (1 3/4 cups)
2 tbsp. Dijon mustard
6 cups hot cooked rice

Directions:

SEASON chops with garlic powder and pepper.
SPRAY nonstick skillet with vegetable cooking spray. Heat 1 min. Add chops and
cook until browned.
MIX cornstarch, broth and mustard. Add to skillet. Cook and stir until mixture
boils and thickens. Cover.
COOK over low heat 10 min. or until done. Serve with rice.

--
Rhonda G in Missouri
.





[Non-text portions of this message have been removed]

http://www.worldfamousrecipes.org/chicken-recipes/


From the Cooks Recipes website...

~~~~~

Asparagus Chicken Stir-Fry
1/2 pound fresh asparagus
3 tablespoons hoisin sauce
4 tablespoons peanut or vegetable oil, divided
1 tablespoon brown sugar
2 skinless, boneless chicken breast halves, cut into thin 1-inch strips
Hot cooked rice
	 1. Cut asparagus into 1-inch pieces, discarding tough bottoms of spears.
	 2. In a small bowl, mix together the hoisin sauce and brown sugar and set
aside.
	 3. Heat wok or large skillet over medium high heat. When hot, add 2 tablespoons
of oil. Stir fry asparagus for approximately 2 minutes. Remove from the wok and
keep warm.
	 4. Heat wok to high heat. Add remaining 2 tablespoons of oil and the chicken
pieces and stir fry until the chicken is no longer pink. Add the reserved
asparagus and hoisin/sugar sauce and stir fry all together until pieces are
well-coated with sauce.
	 5. Serve over the hot rice.
Makes 2 servings. 
~~~~~~~~~~
 
~~~***Rhonda G in Missouri***~ ~~
.





[Non-text portions of this message have been removed]

From the Recipe Goldmine website...

~~~~~

Graham Cracker Pudding 

1 cup brown sugar
2 heaping tablespoons flour
1 teaspoon vanilla extract
2 cups milk
10 graham crackers
1 or 2 bananas, sliced

Cook sugar, flour, vanilla extract and milk until thick. Crush 10 graham
crackers to very fine crumbs; stir into pudding along with bananas.
 
~~~~~~~~~~
 
~~~***Rhonda G in Missouri***~ ~~
.





[Non-text portions of this message have been removed]

Pecan Burgers

1 pound of hamburger meat
5 tablespoons of chopped pecans
1/4 cup chopped onion
1/4 cup chopped bell peppers
2 tablespoons of fresh chopped parsley
1/4 teaspoon pepper
1/2 teaspoon salt
4 hamburger rolls
Oil and butter for cooking

To get the most flavor into our Pecan Burgers we are going to roast the pecans
on the stove first, we recommend buying whole pecans and chopping them yourself.

Heat a heavy bottomed skillet over a high heat, throw in the chopped pecans and
cook for 2-3 minutes. You should see a change in color slightly as the pecans
roast and begin to release some of their natural oils. Remove and set aside.
Now combine the hamburger meat, chopped onions and bell pepper, parsley and
seasoning in a large bowl and mix well, then mix in the roasted pecans.
Shape the mixture into 4 patties with your hands and fry in a little oil for 4-5
minutes each side making sure the meat is fully cooked. These Pecan Burgers are
perfect for the barbeque because those pecans roast up even better.

Pecan Burgers tip: If you really want to go gourmet then try throwing in a
couple of teaspoons of Pecan Oil to the meat mixture.

These burgers are great to serve to your guests to see if they can guess the
mysterious ingredient.

http://groups.yahoo.com/group/Ground-Beef-Recipes/
My group for all ground beef & turkey recipes! Check it out

Margarita-Marinated Grilled Skirt Steak with Tomatillo Salsa

For the steak:
2 limes
1/3 cup tequila
1/4 cup canola oil
2 Tbs. chopped fresh cilantro
1 Tbs. Cointreau
2 medium cloves garlic, minced
1/8 tsp. crushed red pepper flakes
2 lb. skirt steak
Kosher salt

For the salsa:
1 Tbs. extra-virgin olive oil; more for the grill
1 lb. tomatillos (10 to 15), husked and rinsed
1 medium yellow bell pepper
Kosher salt
1/2 ripe medium avocado, diced
2 Tbs. minced red onion
1 Tbs. chopped fresh cilantro
1 jalapeño, seeded and minced
Freshly ground black pepper

Marinate the steak:
Finely grate the zest from 1 lime and put it in a 9x13-inch baking dish. Finely
grate 1 tsp. zest from the second lime and set aside for the salsa. Juice the
limes. Add 1/4 cup juice to the zest in the baking dish and mix 1 tsp. juice
into the zest for the salsa.

To the baking dish, add the tequila, oil, cilantro, Cointreau, garlic, and
pepper flakes; whisk to combine. Season the steak all over with 1/2 tsp. salt.
Add it to the marinade and turn to coat. Cover with plastic wrap and refrigerate
for 2 hours, turning the steak after 1 hour.

Make the salsa:
Prepare a medium gas or charcoal grill fire. Scrub the grill grate with a wire
brush and then wipe clean with a paper towel dipped in oil.

Rub the tomatillos and yellow pepper all over with the 1 Tbs. oil and season
with 1/2 tsp. salt. Grill the tomatillos, turning occasionally, until they have
good grill marks and are starting to collapse, about 6 minutes. Grill the
pepper, turning occasionally, until charred all over, 8 to 10 minutes.. Transfer
the tomatillos to a plate and let cool. Put the pepper in a small bowl and cover
with plastic wrap. Let sit until cool enough to handle.

Roughly chop the tomatillos and put them in a medium bowl. Peel the skin from
the pepper, remove the seeds, and cut into small dice. Add the pepper to the
tomatillos along with the avocado, onion, cilantro, jalapeño, and the reserved
lime zest and juice. Season to taste with salt and pepper.

Grill the steak:
Remove the steak from the marinade and pat it dry. Clean and oil the grill
grates again. Grill the steak, covered, over medium heat until brown grill marks
form on one side, about 5 minutes. Flip and cook until medium rare (130°F on an
instant-read thermometer), 4 to 5 minutes more. Transfer to a cutting board and
let rest for 5 minutes. Cut each steak crosswise into 2 or 3 pieces, and then
thinly slice across the grain. Serve with the salsa on the side.

Make Ahead Tips
The salsa may be prepared up to 2 hours ahead.

From Fine Cooking 100, pp. 16
July 9, 2009

http://groups.yahoo.com/group/Magazine-Recipes/
My group for recipes from all of our fave magazines...check it out

Lemon Cheese
Bundt Cake

2 sticks margarine, softened
1 stick butter, softened
1 8 oz. Package cream cheese, softened
6 eggs
3 cups cake flour, sifted
3 cups granulated sugar
1/8 tsp. Vanilla extract
1/8 tsp. Lemon extract

Cream together margarine, butter
and cream cheese in a *large* bowl.
Add 2 eggs, 1 cup flour and 1 cup sugar;
mix well.  Repeat until all eggs, flour and
sugar have been added.  Add extracts
  and mix well.  Place batter in a greased,
floured bundt pan.  Bake at 300F - 325F
for 1 hour and 15 minutes, or until a
toothpick inserted in the center comes out clean.






Hugs, Hel
)O(
Rain




_HelenesPlaceSiteRing : Helene's Place Site Ring - HPSR_
(http://groups.yahoo.com/group/HelenesPlaceSiteRing/)

_The Hallowe'en Party_ (http://groups.google.com/group/TheHalloweenParty)

_www.myspace.com/helthewitch_ (http://www.myspace.com/helthewitch)

_http://groups.myspace.com/bestwitches_
(http://groups.myspace.com/bestwitches)


--
Life isn't about waiting for the storm to pass

It's about learning to dance in the rain!!!!!



Aspire to be Barbie - the bitch has everything.









**************A Good Credit Score is 700 or Above. See yours in just 2 easy
steps!
(http://pr.atwola.com/promoclk/100126575x1222846709x1201493018/aol?redir=http://\
www.freecreditreport.com/pm/default.aspx?sc=668072&hmpgID=115&bcd
=JulystepsfooterNO115)


[Non-text portions of this message have been removed]


Leftover Turkey Soup

1 small onion, chopped
1 cup chopped celery
1 Tbsp oil
2-3 cups diced turkey
1 cup cooked rice
leftover gravy OR combination of leftover gravy and chicken broth

1.  Saute onion and celery in oil in saucepan until translucent.
2.  Combine all ingredients in slow cooker, adding gravy and/or broth until
of the consistency you want.
3.  Cover.  Cook on Low for at least 2 to 3 hours, or until heated through.










Hugs, Hel
)O(
Rain




_HelenesPlaceSiteRing : Helene's Place Site Ring - HPSR_
(http://groups.yahoo.com/group/HelenesPlaceSiteRing/)

_The Hallowe'en Party_ (http://groups.google.com/group/TheHalloweenParty)

_www.myspace.com/helthewitch_ (http://www.myspace.com/helthewitch)

_http://groups.myspace.com/bestwitches_ (http://groups.myspace.com/bestw
itches)


--
Life isn't about waiting for the storm to pass

It's about learning to dance in the rain!!!!!



Aspire to be Barbie - the bitch has everything.









**************Hot Deals at Dell on Popular Laptops perfect for Back to
School
(http://pr.atwola.com/promoclk/100126575x1223105306x1201716871/aol?redir=http:%2\
F%2Faltfarm.mediaplex.com%2Fad%2Fck%2F12309%2D81939%2D1629%2D9)


[Non-text portions of this message have been removed]

Strawberry
Cheesecake Pie
1 prepared 9-inch (6 ounces) graham cracker crumb crust
2/3 cup (5 fluid-ounce can) evaporated milk
1 package (8 ounces) cream cheese, softened
1 large egg
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon grated lemon peel
1 1/2 to 2 cups halved fresh strawberries
3 tablespoons strawberry jelly, warmed

Directions:
PREHEAT oven to 325° F.

PLACE evaporated milk, cream cheese, egg,
sugar, flour and lemon peel in blender;
cover. Blend until smooth. Pour into crust.

BAKE for 35 to 40 minutes or until center is set.
Cool completely in pan on wire rack. Arrange strawberries
on top of pie; drizzle with jelly.
Refrigerate for 2 hours before serving.






Hugs, Hel
)O(
Rain




_HelenesPlaceSiteRing : Helene's Place Site Ring - HPSR_
(http://groups.yahoo.com/group/HelenesPlaceSiteRing/)

_The Hallowe'en Party_ (http://groups.google.com/group/TheHalloweenParty)

_www.myspace.com/helthewitch_ (http://www.myspace.com/helthewitch)

_http://groups.myspace.com/bestwitches_
(http://groups.myspace.com/bestwitches)


--
Life isn't about waiting for the storm to pass

It's about learning to dance in the rain!!!!!



Aspire to be Barbie - the bitch has everything.









**************A Good Credit Score is 700 or Above. See yours in just 2 easy
steps!
(http://pr.atwola.com/promoclk/100126575x1222846709x1201493018/aol?redir=http://\
www.freecreditreport.com/pm/default.aspx?sc=668072&hmpgID=115&bcd
=JulystepsfooterNO115)


[Non-text portions of this message have been removed]

WITCH'S BREW
Ingredients:
3 pints purple grape juice
1 1/2 pints club soda
Grapes
Apples

Directions:
Mix the grape juice and soda in a pitcher. Halve the grapes
And take out the seeds if there are any.
Cut the apple into small chunks.
Float the fruit in the brew just before serving; by magic,
The grapes and apples will look just like eyes and teeth.



---

Glowing Jack-O-Lantern Cookies

2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 tablespoon milk
Orange and green food coloring
1 (5.5-ounce) package lemon drop candy, crushed*
Preheat oven to 350*F (175*C). Cover 3 baking sheets with foil; set aside.

In a medium bowl, combine flour, baking powder and salt,
  Mixing well; set aside.  Cream butter and sugar together until light and
fluffy.
Add egg and vanilla and mix well.   Stir in flour mixture.
Add milk if batter is too stiff.
Tint all but 1/8 of dough orange and tint remaining dough green.
Roll 1-inch balls from the orange dough and flatten with the
Bottom of a sugar coated glass. Place on prepared baking sheets.
Roll stems out of the green dough and attach to the top of the " pumpkin".
Carefully cut out wide spaces for the eyes, nose and mouth with a sharp
knife.
Fill holes in with the crushed lemon candy.
(Candy will melt when baked) Bake 8 to 10 minutes or until done.
  Do not allow to brown. Allow to cool for 10 minutes and carefully
Peel off foil. Makes about 3 dozen.
*Crush lemon drops in food processor with a little powdered sugar.



-----
Black Cat Cookies

1 cup crunchy peanut butter
1/3 cup water
2 large eggs
1 (18.25-ounce) package chocolate cake mix
M&M's plain candies
Red hot candies
Preheat oven to 375*F (190*C).
In a large bowl, beat together peanut butter, eggs, and water.
Gradually add cake mix. Mix well. Form dough into 1 1/2-inch balls.
  Place on ungreased baking sheet. Flatten balls with bottom of glass dipped
in sugar.
Pinch out 2 ears at top of cookie.
Add M&M's for the eyes and red hots for the nose.
Press fork into dough to form the whiskers.
Bake for 8 to 10 minutes. Cool on wire racks.


-----


  (http://www.bhg.com/recipes/recipedetail.jsp?recipeId=R069674)

Chicken Lady Fingers with Romanian Romesco Dipping Sauce

3/4  cup all-purpose flour
1  teaspoon salt
1/2  teaspoon ground black pepper
1 -1/2  pounds boneless, skinless chicken breast halves,
Cut into 1/2-inch by 3-inch strips
1  tablespoon olive oil
1  tablespoon unsalted butter
Smoked Spanish or regular paprika
Romesco Dipping Sauce
2  large red sweet peppers, halved lengthwise,
Seeds and membranes removed, flattened
1  cup day old crusty bread, cubed
3/4  cup chopped fresh tomato (1 large)
1/3  cup sliced natural almonds, toasted
3  tablespoons sherry vinegar
3  cloves garlic, minced
1/2  teaspoon smoked Spanish or regular paprika
1/2  teaspoon salt
1/4  teaspoon ground black pepper
1/4  cup olive oil
Prepare sauce; cover and chill.

For Chicken Fingers,
In large bowl combine flour, 1 teaspoon salt, and 1/2 teaspoon pepper.
  Coat chicken strips in flour.
Heat 1 tablespoon oil and butter in large nonstick skillet over high heat.
Add chicken strips, one-third at a time, browning well on all sides, 3 to 4
minutes per batch.
Dip the end of each chicken strip in ground paprika.
Serve with Romesco Dipping Sauce. Makes 10 servings (about 40 pieces).

Romesco Dipping Sauce:

For sauce, preheat broiler  Place peppers on a broiler pan.
Broil peppers, 4 to 5 inches from the heat, until skins are blacked,
Turning once. Remove, stack pieces together,
Cover with aluminum foil and let stand 15 minutes. Peel off skins;
Discard skins. In blender combine peppers, bread, tomato, almonds,
Vinegar, garlic, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Cover and blend.
Add 1/4 cup olive oil in steady stream through the top of
Blender until mixture is almost smooth.
Transfer to a serving bowl or storage container.
Cover and chill until serving time.
Tip: You can prepare the sauce ahead of time.
Cover and chill up to 3 days.
With Romanian Romesco Dipping Sauce


-----




Devil Dog Cake

  Cake
6  large eggs, separated, at room temperature
1-1/4  cups sugar, divided
6  ounces bittersweet chocolate, melted
2  tablespoons bourbon or other liquor (brand, rum, port)
1/8  teaspoon salt
Filling
1  8-ounce package cream cheese
3/4  cup creamy peanut butter
3  tablespoons sugar
3  ounces white chocolate, melted
Ganache
8  ounces semisweet chocolate, coarsely chopped
1  cup heavy cream
Pecan pieces for paws/feet
For cake: Preheat oven to 350 degrees F. Butter a 15x10x2-inch -inch
jellyroll pan.
Line pan with parchment paper, leaving a short overhang on two sides for
easy cake removal.
Butter parchment. In bowl of stand mixer fitted with whip attachment, beat
egg yolks
on high speed until thick and pale, 4 minutes. With mixer running, beat in
3/4 cup of the sugar, a tablespoon at a time. Beat in the melted chocolate
and the bourbon. Set aside.

Fit stand mixer with a clean bowl and clean whip.
On medium-high speed, beat egg whites until foamy; add salt.
Beat until soft peaks form. Gradually beat in remaining in remaining sugar,
a tablespoon at time. Increase speed to high and beat until stiff peaks
form,
  30 seconds to a minute. In large bowl, whisk about 1/3 of egg whites
into chocolate-yolk mixture to lighten. Gently fold in remaining whites in
two additions until just combined. Pour batter into pan, smoothing with
spatula.

  Bake 14 to 15 minutes or until tester inserted near center comes out
clean.
Run a knife around sides of cake to loosen. Cover top of cake with a piece
of parchment. Cover parchment with damp (not wet) tea towel to soften top
crust.
Let cake cool completely in pan on wire rack.


For filling: In bowl of stand mixer fitted with paddle attachment, beat
cream cheese,
peanut butter and sugar on high speed until smooth and fluffy, about 3
minutes.
Reduce speed to low; beat in white chocolate until combined.
When you are ready to fill cake, invert onto rack, peel off the parchment
and invert again onto clean sheet of parchment (crust-side will be facing
up).
Spread with filling.
Using the parchment paper to help, gently roll up cake lengthwise.
(It may crack slightly-- do not worry. Just keep rolling-any cracks will
be sealed by filling and the cake itself which is very moist and fudgy.)
Refrigerate until firm, about 30 minutes.

For ganache, in small saucepan set over medium-high heat, bring cream to
full boil.
Remove from heat; stir in semisweet chocolate until completely melted.
Cool 5 minutes.

To assemble:
Cut about 1-1/2 inch slice from each end of cake roll.
Cut one of slices in half to obtain two 3/4� slices.
Coating cut-side of each slice with some of ganache,
attach larger slice to top of one end of cake roll for neck.
Attach two smaller slices at bottom of back end of cake roll for back legs.
Cut narrow strip of heavy card board or foam core to fit under cake.
Slide cake onto support. Place on wire rack and set over baking sheet or
jellyroll pan.
Pour glaze over cake to cover, using small offset spatula to ensure even
coverage.
Let excess glaze drip off. Transfer cake on its support to serving platter.
Add pecan pieces for front and back paws.
Make 3 copies of head template and one of tail on color copier.
Paste heads and tail to pieces of light cardboard (cereal box).
Cut out silhouettes.
Attach heads to floral wire or pipe cleaners with tape.
Insert into cake. Makes 16 servings.




-----


Red Eye Specials

30  small plum tomatoes (about 2 inches long)
2/3  cup purchased pesto
2  containers (6 oz. each) bocconcini (mini fresh mozzarella balls)
About 30  pitted black olives
2  green onions

Cut tomatoes in half crosswise. Trim off the end of each half
so that tomato cup will set upright.
Scoop out insides of tomato with small spoon and/or melon baller.
Spoon 1/2 teaspoon pesto into each tomato cup. Drain bocconcini and
cut each piece in half. Use end of drinking straw to scoop out a little
dent
in center of the rounded side of each bocconcini.

Use same straw to cut out "pupils" from olive halves.
Place half a bocconcini in each tomato cup.
Place olive inside the hole for pupil. For eyelashes, using scissors,
cut the green top of the green onions into 1/4-inch pieces.

Snip the onion ring so that you have a narrow strip.
Use scissors to make multiple cuts almost to edge of strip.
Tuck eyelashes into gap between cheese and tomato with toothpick.
Makes 60 eyes (30 servings).




-----








Sweet Skull Cake





(http://jas.familyfun.go.com/recipefinder/recipeboxadd?id=50016&name=Sweet+Skull\
)
(http://jas.familyfun.go.com/recipefinder/shoppinglistadd?id=50016&name=Sweet+Sk\
ull)  (http://jas.familyfun.go.com/recipefinder/recipebox)
(http://jas.familyfun.go.com/recipefinder/shoppinglist)









No bones about it, partygoers will get a scream
out of this playful treat.

     RECIPE INGREDIENTS:   12 marshmallows    Confectioners' sugar    24
unfrosted cupcakes (white or yellow works best)    White frosting    Junior
Mints, chocolate chips, and slivered almonds



1. Cut the marshmallows in half widthwise using kitchen shears dipped in
confectioners' sugar (this keeps them from sticking).

2. Carefully pull each cupcake liner partially away from the cake and tuck
half a marshmallow between the paper and the cupcake to create the skull's
jaw.

3. Frost each cupcake and marshmallow, then add Junior Mints with white
frosting dots for eyes, a chocolate chip nose, and slivered almond teeth.











Hugs, Hel
)O(
Rain




_HelenesPlaceSiteRing : Helene's Place Site Ring - HPSR_
(http://groups.yahoo.com/group/HelenesPlaceSiteRing/)

_The Hallowe'en Party_ (http://groups.google.com/group/TheHalloweenParty)

_www.myspace.com/helthewitch_ (http://www.myspace.com/helthewitch)

_http://groups.myspace.com/bestwitches_
(http://groups.myspace.com/bestwitches)


--
Life isn't about waiting for the storm to pass

It's about learning to dance in the rain!!!!!



Aspire to be Barbie - the bitch has everything.









**************An Excellent Credit Score is 750. See Yours in Just 2 Easy
Steps!
(http://pr.atwola.com/promoclk/100126575x1221823322x1201398723/aol?redir=http://\
www.freecreditreport.com/pm/default.aspx?sc=668072&hmpgID=62&bcd=Jul
yExcfooterNO62)


[Non-text portions of this message have been removed]

A person is rich according to what
he is, not according to what he has.










Cream Cheese
Bacon Crescents



1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
3 slices OSCAR MAYER Bacon, cooked, crumbled
2 cans (8 oz. each) refrigerated crescent dinner rolls





PREHEAT oven to 375°F. Mix cream cheese
  spread and bacon in small bowl until well blended.
SEPARATE each can of dough into 8 triangles each.
Cut each triangle in half lengthwise. Spread each
dough triangle with 1 generous tsp. cream cheese
mixture. Roll up, starting at shortest side of triangle
and rolling to opposite point. Place,
  point sides down, on ungreased baking sheet.
BAKE 12 to 15 min. or until golden brown. Serve warm.






Hugs, Hel
)O(
Rain




_HelenesPlaceSiteRing : Helene's Place Site Ring - HPSR_
(http://groups.yahoo.com/group/HelenesPlaceSiteRing/)

_The Hallowe'en Party_ (http://groups.google.com/group/TheHalloweenParty)

_www.myspace.com/helthewitch_ (http://www.myspace.com/helthewitch)

_http://groups.myspace.com/bestwitches_
(http://groups.myspace.com/bestwitches)


--
Life isn't about waiting for the storm to pass

It's about learning to dance in the rain!!!!!



Aspire to be Barbie - the bitch has everything.









**************An Excellent Credit Score is 750. See Yours in Just 2 Easy
Steps!
(http://pr.atwola.com/promoclk/100126575x1221823322x1201398723/aol?redir=http://\
www.freecreditreport.com/pm/default.aspx?sc=668072&hmpgID=62&bcd=Jul
yExcfooterNO62)


[Non-text portions of this message have been removed]

From the Kraft Foods website...

~~~~~

Ice Cream Pudding Pie

Prep Time:
15 min
Total Time:
4 hr 15 min
Makes:
8 servings

2 cups cold milk
1-1/2 cups  vanilla ice cream, softened
2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie
Filling
1   HONEY MAID Graham Pie Crust (6 oz.)

POUR milk into large bowl.. Add ice cream and dry pudding mixes. Beat with wire
whisk or electric mixer on low speed for 2 minutes or until well blended. Let
stand 5 minutes or until mixture is very thick and will mound.
SPOON into crust.
REFRIGERATE 4 hours or overnight until set. Store leftover pie in refrigerator.
 
How To Soften Ice Cream
To quickly soften rock-hard ice cream, microwave measured amount of ice cream on
MEDIUM-LOW (30%) for 15 seconds or until slightly softened.

You can customize the flavor of this pie by preparing using your favorite
flavors of ice cream and JELL-O Instant Pudding.
 
~~~~~~~~~~
 
~~~***Rhonda G in Missouri***~ ~~
.





[Non-text portions of this message have been removed]

http://www.worldfamousrecipes.org/bread-recipes/




Sour Cream Cucumbers



2 large cucumbers peeled and sliced
1 large white onion sliced into rings
3/4 cup sour cream
3 tablespoons apple cider vinegar
2 tablespoons granulated sugar
1/2 teaspoon salt
1/2
_teaspoon_
(http://recipecircus.com/recipes/marlaoh/MEMBER_RECIPES/Sour_Cream_Cucumbers.htm\
l//l)


freshly ground black pepper

Combine cucumbers and onions in a bowl.
Mix remaining ingredients in a separate bowl and pour over cucumbers
and onions. Mix well and chill~



Hugs, Hel
)O(
Rain




_HelenesPlaceSiteRing : Helene's Place Site Ring - HPSR_
(http://groups.yahoo.com/group/HelenesPlaceSiteRing/)

_The Hallowe'en Party_ (http://groups.google.com/group/TheHalloweenParty)

_www.myspace.com/helthewitch_ (http://www.myspace.com/helthewitch)

_http://groups.myspace.com/bestwitches_
(http://groups.myspace.com/bestwitches)


--
Life isn't about waiting for the storm to pass

It's about learning to dance in the rain!!!!!



Aspire to be Barbie - the bitch has everything.









**************Dell Deals: Treat yourself to a sweet deal on popular
laptops!
(http://pr.atwola.com/promoclk/100126575x1223100673x1201716527/aol?redir=http:%2\
F%2Faltfarm.mediaplex.com%2Fad%2Fck%2F12309%2D81939%2D1629%2D7)


[Non-text portions of this message have been removed]

From the Better Recipes website...

~~~~~

Upside Down Peach Cobbler
This light buttermilk cobbler is topped with fresh peaches baked in a gooey
mixture of brown sugar, butter and rum or brandy.

Ingredients:
	 * 4 medium peaches
	 * 3 tbsp butter, melted
	 * 3/4 cup dark brown sugar, packed
	 * 1 tbsp rum or brandy, optional
	 * 2 large eggs
	 * 2 tbsp buttermilk
	 * 1/2 tsp vanilla extract
	 * 1 cup all purpose flour
	 * 3/4 cup granulated sugar
	 * 3/4 tsp baking powder
	 * 1/4 tsp baking soda
	 * 1/4 tsp salt
	 * 1/2 tsp powdered ginger
	 * 6 tbsp butter, softened
	 * 6 tbsp buttermilk
	 * 1/2 cup pecans, very finely chopped
Method
Peel and slice peaches into 1 inch think slices. Mix melted butter, dark brown
sugar and rum then press into a 9 X 2 cake pan lined with baking paper
(parchment paper) and sprayed with nonstick spray. Place peach slices into sugar
mixture around pan with curved side into sugar and pit side overlapping the
peach before it.. In a small bowl combine eggs, vanilla and 2 tbsp buttermilk
and set aside.. In a mixing bowl whisk together the flour, white sugar, baking
powder, baking soda, salt and ginger (on low speed, using a hand held or stand
up mixer). Add soft butter and buttermilk and mix together until just combined.
Turn speed up to medium and mix for an additional 1 1/2 minutes. Turn mixer back
to low and slowly add eggs scraping down sides as needed. Pour mixture over
fruit in cake pan and spread evenly. Sprinkle pecans on top of cake. Bake at 350
degrees until a toothpick inserted comes out clean, 30-45 minutes. Insert knife
around edge to loosen sides
  from pan and invert onto serving platter but do not remove pan. Allow to sit
with pan on top for 20 minutes. Then gently remove pan and paper.

Notes: Can also be done with plums, however omit ginger and add 1/4 tsp cloves,
1/4 tsp allspice and 1/2 tsp cinnamon to brown sugar and butter mixture..
Number of servings: 8 
~~~~~~~~~~
 
~~~***Rhonda G in Missouri***~ ~~
.





[Non-text portions of this message have been removed]

From the Food Network website...

~~~~~

Drunken Chicken 

Drunken Chicken
Recipe courtesy Paula Deen
Show:  Paula's Home Cooking
Episode:  Split BBQ  Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 1 hour
Yield: 4 to 6 servings

1 (3-pound) chicken
Seasoned salt
House seasoning, recipe follows
1 (12-ounce) can beer
1 sprig rosemary

http://www.worldfamousrecipes.org/chicken-recipes/


Preheat a charcoal grill over high heat. When the coals are hot and glowing,
carefully push them over to the sides of the grill, leaving an open space in the
middle of the grill. Wash and drain chicken. Coat the chicken inside and out
with seasoned salt and House Seasoning. Open the can of beer and carefully
insert a sprig of rosemary. Then, place the beer can into the body cavity
starting at the rear of the chicken. Carefully place the chicken on the center
of the grill, facing 1 of the banks of the coals, making sure not to spill the
beer. Cover the grill and cook until chicken is done, approximately 45 minutes
to 1 hour, turning the chicken as necessary. The chicken is done when the juice
runs clear. Serve chicken with favorite BBQ sides.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.
 
~~~~~~~~~~
 
~~~***Rhonda G in Missouri***~ ~~
.


http://www.worldfamousrecipes.org/cajun-recipes/

From the Meals.com website...

~~~~~

Teriyaki Chicken
 
The tangy flavors of Asia make for a healthy, delicious dinner meal.

Estimated Times
Preparation Time 15 mins.
Cooking Time 10 mins.
Refrigerating Time 60 mins.

INGREDIENTS

2  tablespoons vegetable oil
2  teaspoons granulated sugar
2  teaspoons fresh ginger juice*
2  teaspoons cornstarch
   Ground black pepper to taste
1  tablespoon MAGGI Seasoning Sauce
1  teaspoon oyster sauce
1/2  teaspoon MAGGI Instant Chicken Flavor Bouillon
1  lb. boneless, skinless chicken breast halves or 1 1/2 lb. chicken drumsticks
   Chopped cilantro or Japanese seaweed
DIRECTIONS

CUT chicken breasts into 1/2-inch-wide strips.

COMBINE oil, sugar, ginger juice, cornstarch and pepper in large bowl; mix well.
Blend in seasoning sauce, oyster sauce and bouillon. Add chicken to sauce; stir
to coat thoroughly. Cover; refrigerate for 1 hour.

PREHEAT grill.

GRILL chicken over moderate heat, turning and basting with marinade until done.
Discard remaining marinade.

SERVE with rice, if desired. Sprinkle with cilantro.

*To create ginger juice, grate fresh ginger onto cheesecloth. Tighten and twist,
squeezing the juice into a measuring spoon.

Serving Size: 4  
~~~~~~~~~~
 
~~~***Rhonda G in Missouri***~ ~~
.


http://www.worldfamousrecipes.org/barbeque-recipes/

Fairy Butter

In a medium sized bowl combine the yolks of 2 hard boiled eggs, 1 cup white
Sugar, 2 tablespoons orange juice and 2 sticks unsalted butter. Blend until
Well mixed and place small mounds on the bread plates. Serve with hot
Muffins for breakfast or brunch.


~Source Unknown to Me ~










Hugs, Hel
)O(
Rain



_www.myspace.com/helthewitch_ (http://www.myspace.com/helthewitch)

_http://groups.myspace.com/bestwitches_
(http://groups.myspace.com/bestwitches)


--
Life isn't about waiting for the storm to pass

It's about learning to dance in the rain!!!!!



http://www.worldfamousrecipes.org/barbeque-recipes/

This was posted by Mischief mischief_4911@... on Rhondas_Recipe_Exchange
(group is closed)
 
~~~~~
 
FROM ALL RECIPES

Pesto Cheesy Chicken Rolls
Submitted By: Chompy
This is a very simple yet exciting dish your family will love. It's
something different from your average chicken recipe.

Prep Time: 15 Minutes
Cook Time: 50 Minutes
Ready In: 1 Hour 5 Minutes
Yields: 4 servings
INGREDIENTS
4 skinless, boneless chicken breast halves - pounded to 1/4 inch
thickness
1 cup prepared basil pesto
4 thick slices mozzarella cheese

DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
Spread 2 to 3 tablespoons of the pesto sauce onto each flattened
chicken breast. Place one slice of cheese over the pesto. Roll up
tightly, and secure with toothpicks. Place in a lightly greased
baking dish.
Bake uncovered for 45 to 50 minutes in the preheated oven, until
chicken is nicely browned and juices run clear.
.



http://www.worldfamousrecipes.org/apple-recipes/

[Non-text portions of this message have been removed]