Recipe Tree

I participated in a "Recipe Tree" through email last week.
I sent out a recipe & forwarded the idea to several friends who in turn emailed me recipes & the others received them, too!
It was fun... I liked it a lot... hearing from ones that I don't really even know, but who sent great recipes... out of the 7 recipes that I rec'd so far, 3 have been for Mac & Cheese!! lol

The email looks like this, if you want to start one: *(cut & paste into your email, then send to 20 friends)

1. friendsname@email.com
2. otherfriendsname@email.com


Please send a recipe to the person whose name is listed in the number 1 position above (even if you don't know them, I do!) and it should preferably be something quick, easy and without rare ingredients.

Actually, the best one is one you know in your head and can type out and send right now.

Then, copy this letter into a new e-mail, move my name to the number 1 position and put your name in the number 2 position. Only my name and your name should show when you send your e-mail. Send to 20 friends.

If you cannot do this within 5 days, let me know so it will be fair to those participating.

You should receive 36 recipes. It's fun to see where they come from!

Seldom does anyone drop out because we can all use new recipes.

The turnaround is fast because only 2 names are on the list.
Thanks for participating!

Menu Plan Monday

Monday- Meatloaf, Potatoes O'Brien, Green Beans

Tuesday- Porcupine Meatballs, Cheesy Pull-Apart Biscuits, Spinach

Wednesday- Chicken Cacciatore , Carrots & Brussel Sprouts w/ Brown Sugar

Thursday-Bar-B-Cups, Fried Potatoes w/ Onions,

Friday- Braised Chicken Thighs with Button Mushrooms , Rabat Rice Pilaf ,

4 Foods on Friday

Here are this week’s four questions.
#1. What kind of pretzels are your favorite?

  Soft Pretzels with Yellow Mustard & Cheese.
#2. What’s your favorite way to eat pancakes?  

Chocolate Chip w/ syrup.
#3. Do you make garlic bread from scratch or buy frozen? 

 Both.  I enjoy both.
#4. Share a recipe that calls for mozzarella cheese.  

 

     Spinach Chicken Lasagna

I’ve never tried this recipe but it looks like a well-balanced meal that has several food groups.

8 oz. cottage cheese
1 ½ cans cream of chicken soup, undiluted
2 cups cooked chicken, chopped
½ lb. lasagna noodles
16 oz Mozzarella cheese slices

Cook spinach and cool. Mix with cottage cheese. Mix soup with chicken (add no milk or any other liquid). Cook lasagna noodles. In 9 x 13-inch pan, layer the following: half of spinach mixture, half of chicken mixture and 1/3 cheese slices. Repeat. Top with noodles and cheese. Bake, covered with foil at 350 degrees for 30 minutes, removing foil for final 5 minutes. Serves 2 easily.

Tip Jar Tuesday- Cast Iron cookware care

Cooking with & Cleaning Cast Iron Cookware-------

How to cook with it, season it, clean it & keep it for years to come!

- More cool how to projects

Menu Plan Monday

Monday - Hamburgers, Alfredo Noodles & Peas.

Tuesday- Chicken Pot Pie, Homemade Corn Bread.
Wednesday- Grilled Cheese, Potato Soup
Thursday- Tuna Casserole
Friday-Crock Pot Beef Stew, Biscuits.

Wordless Wed

Baking Powder- Stuff to Know

Baking Powder is a leavening agent that consists of a combination of baking soda, cream of tartar, and a moisture absorber (like cornstarch).

It has the action of yeast but it acts much more quickly. It's used in batters where there is no acid present. such as many baked goods: cookies, cakes, pastries, pies, quick bread, etc.

Make Your Own Baking Powder:
If you have run out of baking powder you may be able to

make a substitution by using the following:
For one teaspoon baking powder = mix 1/2 teaspoon cream of tartar plus 1/4 teaspoon baking soda.

Use immediately.

Why does it matter which Baking Powder you use?

Some have added aluminum, some don't.

It is easy to find out which ones don't by reading the label... but if you just want to know, I will tell you:

RUMFORD brand is the only one I have found in our area, that DOES NOT have ALUMINUM in it. Ironically, it is owned by the same company that makes another popular baking powder that DOES have it: CLABBER GIRL ! Read here as to why you may WANT TO AVOID ADDED ALUMINUM in your diet.

Meat Thermometers

My mother was pleased the other night when she seen that I actually use a MEAT THERMOMETER. I asked why & she said it just did not seem like many people owned one or utilized one these days.
So, I thought I would post the benefits of using a meat thermometer on here, to benefit others who may have been wondering about this ever-so-interesting subject!! :)

My "twin" Garlic Encrusted roasters turned out great, at a perfect temp. of 185 degrees.

So, WHY use a m.t.? It takes the guesswork out of cooking. A meat thermometer can help you:

• 
  Prevent food borne illness;
• 
  Prevent overcooking; and
• 
  Hold foods at a safe temperature.

If you don't regularly use a meat thermometer, you should get into the habit of using one. A meat thermometer can be used for all foods, not just meat. It measures the internal temperature of your cooked meat and poultry, or any casseroles, to assure that a safe temperature has been reached and that harmful bacteria like certain strains of Salmonella and E. Coli have been destroyed.
A meat thermometer should not be a "sometime thing." Use it every time you prepare foods like poultry, roasts, ham, casseroles, meat loaves and egg dishes.

Check this link to see EXACTLY how to use one & what kind to buy.

Minimum Internal Cooking Temperatures
Now comes the part that is most important—the minimum internal temperatures that foods must reach to be considered safe to eat, no matter how you prepare them.

Fresh ground beef, veal, lamb, pork
160 degrees F

Beef, veal, lamb-roasts, steaks, chops
Medium rare
145 degrees F
Medium
160 degrees F
Well done
170 degrees F

Fresh pork-roasts, steaks, chops
Medium
160 degrees F
Well done
170 degrees F

Ham
Cook before eating
160 degrees F
Fully cooked, to reheat
140 degrees F

Poultry
Ground Chicken, Turkey
165 degrees F
Whole Chicken, Turkey
180 degrees F
Breasts, roasts
170 degrees F
Thighs and wings
Cook until juices run clear.

Stuffing (cooked alone or in bird)
165 degrees F

Egg dishes, casseroles
160 degrees F

Leftovers 165 degrees F
Information courtesy the U. S Department of Agriculture Food Safety and Inspection Service