In this issue:

Monday's Recipe: *Brownie Cherry Cobbler*
Requests & Replies from Subscribers:  Pumpkin Soup  

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* Exported from MasterCook *

Brownie Cherry Cobbler

Recipe By : Real Food for Real People
Serving Size : 16 Preparation Time :0:00
Categories : Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 21 1/2-ounce package Brownie Mix
1/2 cup Water
1/2 cup Vegetable Oil
1 Egg
1 9-ounce package Yellow Cake Mix -- dry
1/4 cup Butter or Margarine -- softened
1 21-ounce can Cherry Pie Filling

Prepare brownie mix according to package directions using water, vegetable oil and egg.
Spread batter evenly in a lightly greased 13 × 9 × 2-inch baking pan. Bake in a preheated
350 degree F oven 15 minutes, or until brownies are halfway done.

Meanwhile, in a large mixing bowl, cut butter into dry cake mix using two butter knives,
until mixture is crumbly. Remove half-baked brownies from oven; spoon cherry filling as
evenly as possible over brownie layer. Sprinkle cake mixture over cherry layer. Return pan to
oven and continue baking in a 350 degree F oven about 50 minutes, or until top is golden
brown and brownies and filling are set. Serve warm with whipped cream or ice cream.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 367 Calories; 18g Fat (41.7% calories from fat); 3g
Protein; 53g Carbohydrate; trace Dietary Fiber; 21mg Cholesterol; 257mg Sodium.

Exchanges: 0 Lean Meat; 3 1/2 Fat; 3 1/2 Other Carbohydrates.

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

My grandson is in the service. I would like to can and send him his favorite foods. One of
them is corned beef and cabbage using canned corned beef. does anyone have any idea how to
can this? He also likes boudain links. How would I can this? If I wanted to send a rice
dish such as dirty rice, would I cook the rice first? Thanks,

Karen

Can someone please tell me what wheat gluten is and where I can find it? Thanks.

Pattie

Note from Kaylin- Wheat Gluten, or Vital Wheat Gluten is a powder similar in texture to flour that can
be found on the baking aisle near the flour or in the bulk foods section of your grocery store. Vital Wheat Gluten is the natural protein found in wheat. It contains 75% protein. A small amount added to yeast bread recipes improves the texture and elasticity of the dough. This is often used by commercial bakeries to produce light textured breads, and can easily put the home bread baker on a par with the professionals. Vital Wheat Gluten can also be used to make a meat substitute known as seitan. If you have trouble locating it in your area, try asking asking your grocer, or look at a health food store.

I was wondering if anyone had a good quick meatball recipe. That you cook and add to
spaghetti sauce or BBQ sauce? Thanks!

Sharon

~ Subscriber Responses ~
 

For Monica

This is a good old-fashioned cake that has multiple uses. Without the topping it can be used
for Strawberry Shortcake. With the topping it is a favorite dessert or a treat for visitors
who drop by for tea.

Lazy Daisy Cake

Butter and flour a 9-inch square cake pan.

Beat 2 eggs and 1 cup white sugar, added gradually, together until thick. Add 1 tsp vanilla.
Sift together 1 cup flour and 1 tsp baking powder, 1/2 tsp salt and add to egg mixture.
Add 1/2 cup milk which has been brought just to boiling point with 1 Tbsp butter*. Beat
well.

Bake at 350°F. for 30 minutes.

While cake is still warm, spread with topping and brown in oven.

3 Tbsp butter* 1 cup coconut, shredded
5 Tbsp brown sugar or 1/2 cup coconut and 1/2 cup chopped
2 Tbsp cream or milk walnuts.

*Use real butter, do not substitute margarine.

Jack Poulter On an Island in the Pacific                 jpoulter@islandnet.com
 

This recipe is for Chantelle for a wonderful fruit salad given to me from a dear friend.

Orange Cream Salad -Mary Lee's recipe

Drain well:

1- 20 oz. can pineapple chucks or tidbits
1- 16 oz. can Peach slices-(dice)
1- 11 oz. can mandarin oranges

Right before serving- sprinkle with "fresh fruit" non browning powder or lemon juice and mix
well then add to salad:

3 bananas, sliced
2 apples, chopped

Mix together:

1 box (3 1/2 oz.) vanilla instant pudding
1 1/2 cups milk

Mix together:

1/3 cup frozen orange juice concentrate
3/4 cup sour cream

Then mix with the pudding mixture and mix well. Add to drained fruit. Refrigerate until right
before serving, then add bananas and apples. Serve Makes 10 servings

Deborah                   drich0656@juno.com
 

Hi Kaylin,

Your reader named Jasmine (my favorite tea) asks for the green bean thing served at holiday
times. Here it is.

Shalom, from Spike the Grate                   spikethegrate@hotmail.com

GREEN BEAN CASSEROLE

1 can (10 3/4 oz.) cream of mushroom soup
1/2 cup milk
1 tsp. soy sauce
Dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups canned French fried onions

Mix soup, milk, soy, black pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole. Bake at
350°F. for 25 minutes or until hot. Stir. Sprinkle with remaining onions. Bake 5 min. Serves 6.

Tip: Use 1 bag (16 to 20 oz.) frozen green beans, 2 pkg. (9 oz. each) frozen green beans, 2
cans (about 16 oz. each) green beans or about 1 1/2 lb. fresh green beans for this recipe.

For a change of pace, substitute 4 cups cooked broccoli flowerets for the green beans.

For a creative twist, stir in 1/2 cup shredded Cheddar cheese with soup. Omit soy sauce.
Sprinkle with 1/4 cup additional Cheddar cheese when adding the remaining onions.

For a festive touch, stir in 1/4 cup chopped red pepper with soup.

For a heartier mushroom flavor, substitute Campbell's® Condensed Golden Mushroom Soup for
Cream of Mushroom Soup. Omit soy sauce. Stir in 1/4 cup chopped red pepper with green beans.

Soups for Trish's daughter.

Any soup will do, just run it through the blender, then warm it gently. Here are a couple of
my favorite soups which can be pureed very nicely.

Split Pea Soup

2 cups (390g) split peas, uncooked
5 cups (1 1/4L) water, or more if needed
1 bay leaf
1 tsp (6g) salt
2 cups (300g) carrots, chopped
1 cup (150g) celery, chopped
1 cup (180g) onion, chopped
1 tsp (2g) thyme
1/2 tsp (2g) pepper, or more if needed
1 tsp (3g) garlic powder or a 1 tsp minced fresh garlic

Rinse and drain split peas. Combine dried split peas, water, bay leaf, and salt in a large
soup pot. Bring to a boil and then reduce heat and simmer for 1 hour. Stir occasionally to
prevent the split peas from sticking, and to make sure that there is enough water. Add water
if the soup looks like it is becoming too dry. Add carrots, celery, onions and seasonings.
Continue to simmer for 30 minutes or longer. Add more water if a thinner soup is desired.
Overcooking cannot hurt this soup as long as it is stirred to prevent sticking.

Pumpkin Soup

One quarter cup butter
1 large onion, chopped
2 cloves garlic, minced
4 cups chicken broth
2 carrots, chopped
2 celery ribs, chopped
1 can (16-oz.) pumpkin puree
1 Tbsp. grated fresh ginger
One half tsp. curry powder
One half tsp. ground cinnamon
One quarter cup cream
Salt and pepper to taste
Fresh parsley for garnish

Melt butter in a saucepan and sauté onion and garlic. Place chicken broth and sautéed onion
and garlic in a Dutch oven along with carrots, and celery. Bring to a boil then reduce heat
and simmer for a couple of hours until vegetables are tender. Place mixture in a blender or
food processor and process until smooth. Add pumpkin puree, ginger, curry powder, cinnamon,
cream and salt and pepper and mix well. Return to saucepan and heat through. Serve with fresh
parsley as a garnish. You may also use grated cheddar cheese, croutons or toasted pumpkin
seeds as well.

The Skinny: Use fat free chicken broth and fat free Half and Half in place of the cream.

Cream of Vegetable Soup

3 cups of a single vegetable or assorted mixture totaling 3 cups
2 cups chicken broth `
1 bay leaf
1 garlic clove, minced
1 Tbsp. flour
1 tsp. fresh thyme
2 cups milk
Pinch of nutmeg
1 Tbsp. butter
Salt and pepper to taste
1 tsp. grated lemon zest

asparagus, sliced in bite-sized pieces with tough ends removed
frozen or fresh peas
butternut or acorn squash
zucchini or other summer squash
carrots
carrots, celery and onion
any other vegetables or combination that your daughter likes

Combine diced vegetables, chicken broth, bay leaf and garlic in a saucepan and bring to a
boil. Reduce heat and simmer for 15 minutes or until vegetables are tender. Remove bay leaf,
place soup mixture in the blender and puree until smooth. Place flour in the saucepan along
with thyme, milk, and nutmeg and whisk until blended. Add pureed vegetables, butter, salt and
pepper and lemon zest. Simmer for 5 minutes and serve.

The Skinny: Use fat free chicken broth and low fat milk.

Mary in Azusa                        Tis1947@aol.com
 

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