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May 9, 2006 Newsletter
Page 1    Page 2  

New and Updated Pages
Barbecue Food Safety
Barbecue Safety
10 Smoky Tips To BBQ Food Safely
How To Barbeque, Easy Steps For Success
History of Barbecues
6 Steps to Grilling the Perfect Steak
What Is A Barbeque Smoker?
Cooking Filet Mignon
Barbecue and Outdoor Safety
The Joys of Summer Corn
Convection vs. Conventional Ovens.. Difference?
How To Barbeque, Easy Steps For Success story o
History of Pizza
Asparagus Recipes  
Avocado Recipes

Merry in Vernon, TX
The place you are asking about is called "Santa Claus Land", it is located in southern Indiana, look on a map and find Interstate 64, runs west and east, find exit #63 which is Indiana Road 162, look south and you will see Santa Claus, Indiana. If you find Tell City, look north west.

If you go on google you can pull it up and it will give you, hours, times, and cost, also give you surrounding eateries and places to stay.

Hope you enjoy your visit to our state.

Also: Kati:
I visit Fort Worth, Texas often, have family there, and we also buy kolcahkes, I asked if they would share the recipe and they said no, so would you share your recipe, I love them and would love to make some. Thanks Gladys, IN

As per 5/6 Newsletter to Nancy in Houston I enjoy Kolaches, at our CDA Meetings as Hostess buys them from Costco's all the time. The other day I was in the store forgot to check them out into my basket. The canned Chicken is very tasty too, have used it for salads, Chinese over rice, ala-king,etc. in the past. Next week when Costco I will make sure to stock up on Canned Chicken, Kilache, etc.
Linda, in Carmel, NY

Hello Nancy, I don't know what is wrong with page 1 on the newsletter. When I pull it up it is all garbled. Anyway I need some advice from your bakers, I am a Soldiers Angel and I have joined the Angel Bakers team to bake cookies once a month for some soldiers I need some good cookie recipes that will not be hard as bricks when they get to the guys any help will be appreciated.
Thanks Leslie from Texas

Try pressing the ctrl and F5 key at the same time.  It should refresh the screen so it can be viewed.
Nancy

Nancy so glad that the 4 legged associates have adjusted and hopefully you have also. To Robbie Bowling Green, IN, in the 5/8 newsletter page 1, that you for responding quickly about the area of Bowling Green, IN. My husband has traveled Indiana and also in your area but he had not heard of the town. Some of the towns that are small can have so many advantages to them. When we moved into the house that we have the town that it is in was small but now it has doubled or tripled in size. Please continue to send in the recipes that are low in fat or any other recipe.

To Merry in Vernon, TX, pg. 2 newsletter 5/8, I do think that it is south of Indianapolis. I will have to look it up and I will and send it in.

Like a lot of people in this newsletter site I am also addicted to the recipes. I have tired a lot of them but I do copy more than I will make. I have a book case full of cookbooks and I have not stop collecting them. I am now collecting cookbooks from the trips that we take. If this is the lonely bad habit that I have then I consider myself lucky.

In the 5/8 pg. 1 of the newsletter Pam in damp, chilly Roanoke, VA wanting "appetizer type of goodies". The following are a few that I have had and enjoy making. The first one is from Paula Deen and they are good and I think easy to make.

Benedictine Sandwiches

1 medium cucumber
1 small onion, quartered
1, 8 oz., pkg. cream cheese, softened
½ teaspoon salt
dash hot pepper sauce
1 drop green food coloring
thinly siced white bread
mayonnaise
parsley or watercress, for garnish

Peel cucumber and slice in half lengthwise; remove seeds with a small spoon. Place cucumber in a food processor and pulse about 5 times, until cucumber is minced Place cucumber into a colander to drain the liquid from cucumbers. In a small glass mixing bowl add the cucumber meat. Place onion in the food processor, pulsing until it is finely chopped. Add onion to cucumber. Add cream cheese and stir well with a spatula. Add salt, hot sauce, and food coloring. With a round cookie or biscuit cutter, cut half the round out f bread slice. Then spread a Small amount of mayonnaise on bread rounds. Spread cheese mixture on half the rounds and top with another round. Garnish with a sprig of parsley or watercress.

Salmon Spread
8 oz. cream cheese, at room temperature
1/2 cup sour cream
1-1/2 bottled lemon juice
1-1/2 dried dill weed
1/2 salt, to taste
1/4 black pepper
1/4 lb. smoked salmon, minced, 4 oz.

Cream the cheese with a mixer until just smooth. Add the sour cream, lemon juice, dill, salt to taste, pepper and mix well. Add the smoked salmon and mix well. Chill and serve with associated crackers. NOTE: Take a very small piece of spread to make sure that it is not too salt.

Don't remember and it could have come from this site but for small appetizers this would be great.

Appetizer Pizzas
1/4 to 1/2 sausage
1/4 to 1/2 beef
tomato sauce for pizza
grated mozzarella cheese
Parmesan cheese
1 can refrigerator biscuit
mushrooms
onion
green pepper
black olives
tomato slices
or other topping

Brown the sausage and beef together until no longer pink draining the fat off. On the cook sheet flatten the biscuit with your hands until flat and thin. On top of the biscuit put the sauce, meat topping, anything else, then the cheeses. Put these on a cookie sheet and put the sheet in a 350ºF oven and cook until it is fully cook and the biscuit is lightly brown around the outside edge.

This is another that I use as a stand by because it is so easy to make and it is small and easy to eat.

Polish Mistakes
1 lb. hot or mild sausage
1 lb. ground beef
1 lb. Velveeta cheese
1 tablespoon Worcestershire sauce
1 teaspoon oregano
1/4 teaspoon onion salt
1 loaf cocktail rye bread, small pieces of bread

Brown the sausage and beef in separate large skillets. Drain off the grease and combine the two into one skillet. Add the Worcestershire sauce, oregano, and onion salt and mix together. Cut Velveeta into cubes and add slowly making sure it melts completely. Spread onto cocktail bread slices and place on cookie sheet. Bake for 15 minutes at 350ºF.

Nancy I am so sorry that this ended up so long. Nancy take care and have a great day. Everyone else have a great day.
Susie Indy

This is for Susie Indy (May 8, page 2). She requested an easy cheesecake recipe. This may not sound easy, but believe it is, and it's sooo good. I guarantee you'll love it. I've been making it for years. If you want to, you can buy 2 ready made 9" graham cracker crusts, rather than go to the trouble of making your own. Hope this helps.
Cheryl, Ohio

Best Cheesecake
Preheat oven to 350.

Crust * (see note)
24 Crushed Graham Crackers
1/4 Cup Sugar
1/2 stick melted butter
To prepare crust: Combine all three, and mix well. Press into the bottom and part way up sides of a 9x13" pan. Bake in preheated 350 oven for 5 minutes. Take out and cool.

Now, Turn oven down to 300 degrees.

Filling
3-8oz. cream cheese softened
5 eggs
1 cup sugar
1/2 teaspoon vanilla

To prepare filling: Beat softened cream cheese until fluffy, beat in eggs, one at a time. Beat in sugar and vanilla. Pour into prepared crust. Bake in preheated oven (300 degrees) for 30 t0 35 minutes. (no longer)

Topping
1 lb. sour cream (16 0z container)
1/2 cup sugar
1/2 teaspoon vanilla
To prepare topping: Mix sour cream, sugar and vanilla. Remove cheeecake from oven. Spread with topping mixture, while cheesecake is still hot. Return to oven for another 5 minutes. Cool. Serve chilled.

*You can buy the graham cracker crumbs, and double the crust recipe that is on the box for a 9' crust. Or buy the already made crust. You'll need 2 9" crusts.

AND--here’s a non-traditional (haole) way of making them:

MALASADAS (easy & quick)

Cooking Oil
Sugar
Pillsbury Buttermilk Biscuit Dough

Heat oil in a small sauce pan, medium heat, for about 8 minutes.
Put a wooden chopstick* in the pot. When the inserted tip starts to bubble, it's hot enough!

Pop the Pillsbury roll, and put in the individual pieces (it's pre cut) into the hot oil. Cook on each side for a few minutes (light brown) and when it's done place them on a paper towel to drain the oil. Roll the warm (pretend) malasadas in sugar, and serve warm.

* Square-tipped unlaquered Chinese one, not the pointed Japanese kind--great way to check oil's heat if you don't have a thermometer.

Here are three appetizer recipes for Virginia in the 5/8 newsletter that have always been a hit, when I make them. The vegetable pizza recipe has been around for years.
Robbie in Bowling Green, IN

Vegetable Pizza
1 pkg Pillsbury crescent roll dough
8 oz pkg cream cheese
1/2 cup mayonnaise
1/2 pkg ranch dressing mix (powder)
3 cups chopped mixed vegetables (carrots, cauliflower, broccoli, mushrooms, tomatoes etc.)

Roll crescent dough out into a 9x13 inch pan. Press seams together. Bake according to package instructions. Cool. Blend cream cheese, mayonnaise, ranch dressing mix until

Smooth. Spread over cooled dough. Arrange veggies on top. Note – You can use the entire packet of ranch dressing for more flavor, if you prefer.

Stuffed Mushrooms
12- 14 stuffing mushrooms (medium size)
1 Tablespoon of butter
1 clove of garlic, minced
4 green onions, chopped
1 can of flaked crab meat (6 oz. - drained)
1 can of water chestnuts (5 oz. - drained and chopped up)
1/2 cup Ranch salad Dressing
2 Tablespoons of chopped parsley
6 slices of bread made into bread crumbs in a food processor
Salt and pepper to taste

Melt the butter in a frying pan and sauté the chopped garlic and green onions. Add the flaked crab meat and bread crumbs. Remove from heat and add water

Chestnuts, mayonnaise and salt and pepper. Mix with a wooden spoon until the mixture sticks together.

Quickly wash the mushrooms and pat dry. Remove the stems. Fill the mushroom with the bread crumb mixture and pat into a ball.

Put mushrooms on a baking tray (does not require to be greased) and bake for about 25 minutes at 350 degrees Fahrenheit or until mushroom caps start to

Brown. The water chestnuts give the mushrooms a delicious crunch. You can substitute blue cheese salad dressing or mayonnaise for the ranch salad dressing.

Sausage Roll ups With Sauce
1 pound bacon
1 cup water
3 cups herb stuffing mix
1/2 pound hot Italian sausage, raw, removed from casings
1/2 cup butter
2 eggs beaten

Cut bacon sliced in 1/2. Melt butter and add water. Heat to boil in microwave (1 to 3 minutes). Remove from heat. Stir in the stuffing mix. Then meat then

Egg. Mix thoroughly. Chill for 1 hour for easier handling. Shape sausage mixture into small balls. Wrap each ball in bacon 1/2 slice. Secure with toothpick.

Bake at 375 for 35 minutes on a rack on baking sheet. Turn the sausage balls halfway through baking time to brown evenly. These freeze well following browning.

Reheat in microwave 25 percent power for 10 minutes.

Mustard Dipping Sauce
1 cup mayonnaise
3 Tablespoon sour cream
1 Tablespoon Dijon Mustard
1 Tablespoon white wine vinegar
2-6 drops Tabasco
1 medium clove garlic peeled and crushed

Mix well, chill and serve with Bacon Roll ups as a dipping sauce

This is for Lynette in NY...thank you so very much for the Mac and Cheese recipe from the BBQ Bible. It is the one I have searched and searched for. I cannot wait to make it.
Thanks again, Jackie in Missouri

Hello Nancy,
How nice to hear that there are other recipe addicts out there! Wish we could get together.

One way to preserve your special favourite recipes is to offer them to local fund raising cookbooks.

The big question is, who will want to inherit all those precious recipes and cookbooks after we're gone???
Shirley in Sask.

Hi Folks,
Add me to the cookbook club. I can't go on a trip without buying a cookbook! I have a five shelf book case FULL, and looking for more room to store the rest of them. I love the local ones, the ones from the women's clubs and the church ladies. Am I addicted? Yes!
Robbie in California

For Mary in Ohio in the May8th edition.
I remember Koogel (not sure of the spelling) back in the early 70's. Unfortunately, they no longer make it. Jif had a chocolate silk peanut butter not long ago, but they quit making it too and i loved it!
Why do they quit making good things? Shake and Bake for hamburgers, Whip and Chill and many others. I wish they would make the Shake and Bake for hamburgers again. It was so good!
Sandee in West TN

As per 5/6 Newsletter to Lisa in Ontario & Bernie in TN I too keep my favorite recipes from Nancy's Newsletter in books in plastic page savers on my shelf. Wow 18 books! I don't have that many yet but always looking for good ideas to increase my collection of recipes will use. I am looking for more homemade salad dressings, do you have in your collection one for Sesame? I like the flavor of the one from McDonald's when I am traveling to visit friends, etc., but only use like a quarter of the packet as it is too much on one salad for me. I don't waste it either but stand it upright in my coffee cup, place in cooler until I can refrigerate it, seems to do well.
Linda in Carmel, NY

This is for Pam in Roanoke, Virginia from the May 8th newsletter. She wanted recipes for "simple" appetizers. This is simple and I am always asked to bring this to any type of gathering.

Ham and Dill Pickle Rollups
Ham sandwich meat. I use the rectangle kind.
Cream cheese
Garlic dill pickles

Lay a piece of ham sandwich meat on a cutting block and dab with a paper towel to get the moisture off. Spread with softened cream cheese over the entire piece. Place a delicious garlic dill pickle at the top of the piece of meat. Roll up like a jelly roll and slice into about 1/4 inch thickness. They look nice on a plate, but usually aren't on there long enough to look at them. You won't believe how good these are. Enjoy.
Jane Ann in Alabama

Hi Nancy, so glad to know that you have moved where you feel safe. I'm glad your little critters like it there too.

The reason I've not been sending recipes in is because we have sold our home and bought a new one an hour and one half north up on the northern lakes of our state. I'm busy packing and with all the details of moving. I've been reading everyday when I have a chance to rest. I've been copying recipes too. When I get all settled in I'll be sending in more recipes.

I sure do appreciate this newsletter....it is so uplifting.
Bette~Indiana

Nancy,
First of all I'd like to warn parents/caregivers and other people around small children (especially those using the chocolate fountains): PLEASE do not give small children marshmallows. Almost 2 weeks ago our 2-year-old chocked on one and passed away. We never thought twice about giving him marshmallows, but will never have them in our house again. Once you think about it, marshmallows are not kid-friendly, they get sticky and gooey and are impossible to get out of airways.

That being said, if anyone has ideas on other desserts we can cook on a stick over the campfire to replace marshmallows, I'd really appreciate it.
Thanks, Fran in Ottawa

Nancy.
I want to give a big thank you to Nancy in Houston for her superb recipe for Chicken Enchiladas. It was in the May 6th newsletter and I made it last night. Oh, my goodness, how delicious and, better yet, how easy. My son and grandchildren, who I cook for quite often just adored it. I made a couple of changes rather than go to the market. I used half and half and a bit of whipping cream mixed with a large spoonful of sour cream instead of all whipping cream and I mixed a bit of grated cheese in with the mixture of chicken, chilies and chili salsa. Mine made 15 very nice Enchiladas and I have leftovers for tomorrow night.

Thanks again Nancy in Houston for a really great recipe and thank you Nancy in Amarillo for all that you do to give us a chance to "meet" other good cooks and enjoy the exchanging of recipes and news amongst friends. You are a dear. God Bless. Hope your new home is everything you and your "staff" want and need to make you comfortable and safe.
Regards, Barbara in Corsicana

Hi, Nancy!
I know you're busy so I'll make this quick. I just wanted to thank you for the email containing the top 20 Bisquick recipes selected from Daily Recipe Exchange. You're such a blessing to me! Keep up the good work!
Sharon in Texas

Hi everyone. Between Myron's cake, the Heavenly Onions, and Victoria's roll-ups with shrimp, I just want to hit the kitchen! But, will send this first.

For Pam in Roanoke's friend,

Rosemary Walnuts
For each 2 cups of walnut halves:
1 T. plain olive oil
2 tsp. minced fresh rosemary 'needles'
1 1/4 tsp. salt

Toast nuts in a shallow pan (like a bread sheet) at 350 till fragrant, 10 to 15 minutes, stirring often. Take pan(s) from oven, sprinkle with oil, then the rosemary and salt; stir till well coated.
Return to oven and toast 5-6 minutes more, again stirring several times.

Pour into a bowl and stir often till cooled.
This is easy and healthy when you need a lot of different kinds of small treats. Came from James McNair's Cookbook. Good for cocktail hour and with cheeses for a light dessert.

For Sue-N-Indy,

Cheatin' Stuffed Chops
Thick Pork chops, the amount you need, 3/4 " to 1"
Everyday Bread Dressing, 1 recipe for each 2 to 3 chops
12 oz. gravy for each 2 to 4 chops, your own left-over, or from a jar
Make the dressing.
Cut pockets in the meaty part of the chops, stuff firmly with dressing. Place in a buttered pan or roaster with a lid; pour the gravy over the top of everything.
Bake at 350 for 1-1/2 hours or at 300 for 2 hours, whichever suits your schedule, covered.
One large chop serves one person, usually.

Everyday Bread Dressing
for 1 recipe:
6 or 7 slices soft supermarket bread, broken up
2 T. diced onion
1 T. dry or 3 T. fresh parsley
1/4 tsp. poultry seasoning
1/4 c. melted butter or margarine
1/4 c. warm water from the tap

Toss and mix together well without pulverizing the bread .
This fills 2 to 3 pork chops, about 5 lamb chops, and doubled will fill a 2 1/2 to 3 pound chicken. Quick, cheap, and made out of stuff we always have around. All these chops need is a quick green salad, but if you have time, fried apples are great with it.

For JW, who always signs as Aloha JW,
You can use white grape juice in place of white wine, it is just a little bit sweeter.

Finally, I hope I didn't skip any slashes in the quarter and half measurements, this time, Nancy, really sorry about that.
Marilyn in FL

To Carole with an “E” Calgary. Thanks for your comments on HOME COOKING. I also use it for all my recipes. It is so simple to use and you can print your recipes in several different formats. Thanks to the man that wrote it.
Lurinne in Mississippi

Nancy: Crab Rangoon and my personal favorite Lumpia. Contadina Sweet and Sour Sauce is great for dipping! www.cdkitchen.com recipes has several recipes for the traditional from 8 pieces to 4 dozen pieces. Corinne, Murrieta, CA

Baked Crab Rangoon
1 can (170 G) chunk crabmeat, drained, flaked
125 G (1/2 of 250-G pkg.) Philadelphia Neufchâtel Cheese, 1/3 Less Fat than Cream Cheese, softened
1/4 cup thinly sliced green onions
1/4 cup Kraft Mayo Light Mayonnaise
12 won ton wrappers

PREHEAT oven to 350°F. Mix crabmeat, Neufchâtel cheese, onions and Mayo.

SPRAY 12 medium muffin cups with cooking spray. Gently place 1 won ton wrapper in each cup, allowing edges of wrappers to extend above sides of cups. Fill evenly with crabmeat mixture.

BAKE 18 to 20 min. Or until edges are golden brown and filling is heated through. Serve warm.

Makes: 12 servings

Makeover Savings:
We've taken a favorite appetizer and made it over. We substituted Philadelphia Neufchâtel Cheese, 1/3 Less Fat than Cream Cheese and Kraft Mayo Light Mayonnaise instead of regular cream cheese and mayonnaise. Since these tasty appetizers are baked, they require less hands on time so that you can spend more time with your guests. This baked version saves 80 calories and 6.5 G of fat per serving compared to traditional fried Crab Rangoon.

Lumpia Shanghai
There are many types of lumpia, the Filipino version of China's spring rolls. Some are heavy on vegetables, others made with chicken or fish.

3/4 pound lean ground pork
3/4 pound shrimp, finely chopped
1/3 cup water chestnuts, chopped
1/3 cup onions, finely chopped
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon soy sauce
2 large eggs
30 to 35 Lumpia Wrappers

In a medium bowl, combine pork, shrimp, water chestnuts, and onions; mix well. In a smaller bowl, beat eggs. Add salt, pepper, and soy sauce and beat again. Add to meat mixture and mix thoroughly until ingredients are well blended/

Separate wrappers. Place 1 tablespoon of mixture at one end of wrapper. Roll tightly halfway. Fold over left and right ends of wrapper and continue rolling. Brush end of wrapper with water to seal.

Deep fry in moderately hot oil for 20 minutes or until golden brown and crisp. Drain on paper towels.

If you wish to serve them in bite-size pieces, cut each lumpia diagonally into 3 pieces with a sharp knife. Serve hot with a Sweet and Sour Sauce or Garlic Vinegar, or a choice of either.

SWEET AND SOUR SAUCE
1/4 cup vinegar
1/4 cup sugar
1/4 teaspoon salt
1/2 cup water
2 tablespoons ketchup
2 to 3 drops hot pepper sauce
2 teaspoons cornstarch dissolved in 1 tablespoon water

In a small pan combine vinegar, sugar, salt, water and ketchup. Boil for 2 minutes. Add hot pepper sauce and cornstarch mixture. Stir well to blend. Cook for 3 minutes at medium heat.

GARLIC VINEGAR SAUCE
1/2 cup vinegar, preferably coconut or palm
2 cloves garlic, mashed
Salt, to taste

Mix all together and set out for dipping.

Hi Nancy, I'm still a couple of weeks behind in reading the newsletters. I had a few thought that I need to get out before they are gone. For Sue in Tallahassee, check for the chiles at the Publix off of Tennessee near FSU. That's where we got them for the boys when we were there in the fall. It's the one that they call "Club Publix." Just going in there is guaranteed to make you feel old. I love hearing someone soft drinks pop instead of soda, Cheryl in Ohio. Nikki was still looking for a now bake peanut butter cookie. This recipe came from a cookie exchange 20+ years ago. It's good.
Vicki in Florida

Peanut Butter Cookies
1/2 c. oleo
1/2 c. milk
2 c. sugar
2 c. oats
2/3 c. peanut butter--I used smooth.

Bring first three ingredients to a hard boil; boil for three minutes. Cool for five minutes. Blend in peanut butter then oats. Drop by teaspoons on waxed paper. Cool for about one hour.

For Sue in Indy
I just made this recipe the other night to compliments all around.

Sour Cream Chops
2 tablespoons butter
4 thick cut pork chops
1/2 teaspoon salt
1/2 teaspoon black pepper
1 onion, sliced into rings
2 cloves garlic, finely chopped
1/4 cup fresh basil, chopped
6 large fresh mushrooms, sliced
1/2 cup milk
1 can condensed cream of chicken soup
4 teaspoons sour cream

Melt butter over medium heat. Sprinkle pork chops with salt and pepper on both sides. Place in pan. Stir in onion, and garlic. Cook 3 minutes; turn pork chops, and cook 3 more minutes. Stir in basil, mushrooms, milk, and soup. Reduce heat to low, cover, and simmer. After 30 minutes, turn chops, stir contents, and simmer 30 minutes more. To serve, pour sauce over chops and top with a teaspoon of sour cream on each chop.
Hope you enjoy it too.
AnneE from Pa.

Pineapple Pudding
15 oz can Crushed Pineapple ( drained )
1 small carton of cream cheese
1 small pkg. Sugar free instant Vanilla Pudding

Mix pineapple and cream of cheese add pudding, place in medium bowl and mix well. Top with cool whip Let it chill for at least 20 minutes. Serve.

Phyllis Knipp--Baker, Mt

Banana Split Dessert
1 graham cracker crust
1 (4 ounce.) package. sugar-free instant vanilla pudding mix
2 Cups low-fat milk
2 bananas, sliced
1 (15 ounce.) can crushed pineapple--in natural juices
1 Cup Cool Whip
1 Teaspoon vanilla
1/2 Cup pecans, chopped
.
Mix pudding with milk and beat until thick, pour into crust. Put bananas over pudding. Squeeze pineapple to remove all juice. Sprinkle on top of bananas. Cover with Cool Whip, sprinkle pecans on top. Chill well.
Phyllis Knipp--Baker, Mt

Mary in Ohio asked for camping recipes in the 5/8 newsletter. Here is my favorite:

WALKING TACO'S
1 lb ground beef
1 package taco seasoning

Prepare taco meat according to the directions on the taco seasoning package.

Prepare taco toppings. Lettuce, Tomato, Cheddar Cheese, Sour Cream, Onion, Salsa. Each person get's a single serving bag of Doritos. Crush gently to break up the big chips, slit open bag down the side. Spoon in taco meat and add toppings.

Great camping because meat can be cooked at home and frozen, place in Ziploc bag and reheat bag of meat in boiling water at campsite. Prepare toppings at home ahead of time and you have a meal with no dishes to wash up at camp.

Melinda in Ontario, Canada

As per Crab Ragoons Request of 5/8 page one of May 9 newsletter for Sandy in IA. I had my first taste of these delicious appetizers on my last visit to my Parents in FL in the Spring of 2003. Well, it was their favorite place & mine to celebrate their 59th Wedding Anniversary Lunch on a Sunday Just the three of us. That was the last time I saw my Mom, she died in 2004 five days after her and pop were married 60 years from series of Heart Attacks. If anyone is ever down there a must place to eat is at The Evergreen Chinese Restaurant, at 238 US Highway 41 South, Inverness, FL 34450, # 352 - 726 - 5899. I had asked the Hostess at the reception / greeting desk how to make them, it is as follows & I make them as it is so easy!

Crab Ragoons
1 package wonton wraps
4 ounce can of drained crabmeat
1 tablespoon finely minced onion
1/2 teaspoon white pepper
2 (8 ounce) packages of cream cheese

This recipe makes a lot, but I make them up and freeze the leftovers to use at another time they never go to waste here!

Beat cream cheese until soft. Add all the ingredients, mix well.
Place a spoonful of the mixture in each wonton wrap, pinching the corners together to form a neat package.

Then deep fry them a few minutes in hot oil until they get brown. Drain them on paper towels.

I prefer mine baked so place on sprayed cookie sheet in a 425F Degrees cookie sheet, for 10-12 minutes keep a check not to burn them.
Yes, Mom liked these very much, got me into making them when I arrived back North.
Enjoy!
Linda in Carmel, NY

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May 9, 2006 Newsletter
Page 1    Page 2  

New and Updated Pages
Barbecue Food Safety
Barbecue Safety
10 Smoky Tips To BBQ Food Safely
How To Barbeque, Easy Steps For Success
History of Barbecues
6 Steps to Grilling the Perfect Steak
What Is A Barbeque Smoker?
Cooking Filet Mignon
Barbecue and Outdoor Safety
The Joys of Summer Corn
Convection vs. Conventional Ovens.. Difference?
How To Barbeque, Easy Steps For Success story o
History of Pizza
Asparagus Recipes  
Avocado Recipes

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