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Welcome to my Recipe Tree page. (Oops, wrong kind of tree. LOL) I received an email from J-Nor asking to sent out one recipe and I would get some in return. I have received some wonderful recipes and wanted to share with everyone.

From: (PM) (Peggy)

Favorite Recipe- Hope you enjoy this recipe. I've made this salad a lot. It is very good in this hot weather.


1# Spinach-broken into bite size pieces
1/2 # fresh mushrooms
3 hard boiled eggs
6 slices bacon-cooked crisp &crumbled-(save 3 TBSP of the fat)
1 small onion-sliced to form onion rings

Put all in serving bowl and pour dressing (below) over it. Serve at once.


1/2 cup oil
3 TBSP. bacon fat
1/4 cup catsup
1/4 cup vinegar
1 TBSP. worcestershire sauce
3 TBSP. sugar

Heat in saucepan until boiling and pour hot over salad mixture. Serve at once.

From: (Mary Lee)

"My Summer Favorites"
Recipe #1

"Pistachio Delight"

1 pkg. Pistachio instant pudding
1 cup of Milk
1 8oz Cool Whip
1 pkg. miniature marshmallows (10 1/2 oz pkg)
1 8oz can Crushed pineapple (drained)
4oz Maraschino cherries cut in "half"
1/3 cup of Coconut flakes (Optional)

In Large (glass) Bowl...Mix pudding WELL with Milk (using whisk).....fold in Cool Whip....Add Marshmallows....followed by pineapple and cherries........mix WELL ....Refrigerate for at least 2-3 hours.
Recipe #2

Cucumbers n' Sour Cream

3-4 small/med cucumbers OR 6-7 pickles
1/2 med. onion (Cut very thin 1/2 slices)
1 1/2 TBS. White Vinegar
1/3 TSP. Sweet n' Low sugar
4 TBS.(heaping) Sour Cream ( You can use light/Fat free)
1/3 TSP. Dill Weed (optional)

Directions: Peel cucumbers then CUT "VERY THIN" SLICES. ( I use the halfmoon side on the hand metal food grater, slices very thin).....Add onion.......and a little salt......Mix Well and store in refrigerator for 2-3 hours.... After refrigerating DRAIN out excess liquid and ADD ...Vinegar, sugar, sour cream and dill and mix well . Salt n' pepper to taste. Note: Its much better to use the smaller cucumbers or pickles.


Taco Rice

"Wrong type taco, but you get the message."

Hot cooked rice (or Brown rice)
1 Pound Ground Meat (Beef, turkey, chicken)
1 pkg. Taco seasoning
Lettuce- shredded
Tomatoes diced
Onions diced
Cheese shredded
Salsa (or Western Dressing)

The rice takes longer to cook so don't start the taco meat till the rice is almost done...... Prepare the taco meat like the package directs..... Serve the taco meat over the hot cooked rice, shredded lettuce, diced tomatoes and onions, sprinkled with cheese...... Layer however you like..... Serve with salsa..... Use whatever you like for the toppings..... ( guacamole, sour cream etc.)..... I usually have enough for 2 meals..... I have had good success just warming the rice and taco meat in the microwave to serve later..... Enjoy!

From: (janice naylor)

Refrigerator rolls

1 pkg. yeast or comparable dry balk yeast
1 tsp.salt
2tablespoons sugar
1 egg
2 tablespoons shortening
2 and 1/2 cups water or milk
4-6 cups flour

Take 1/2 cup veery warm water but not to hot and disolve yeast in it..... Add sugar,salt, melted shortening(Not to hot as it will kill yeast).....egg.....and two cups water or milk..... Mix this all together..... Gradually add enough of flour so dough is not sticky to touch..... cover tightly and let set overnight in refrigerator..... Next day roll dough into balls and form rolls..... Put in lightly greased pan..... Let raise and bake at 400 degrees until lightly brown..... This receipe can be used for cinnamon buns..... Roll dough out flat cover slighlty with melted butter,then with a mixture of cinnamon and sugar..... Roll up and cut in 1-1 1/2 inches slices place in greased pan and let raise..... Bake the same way as rolls..... I use milk for buns as it makes dough a little richer.

Sugarless Pineapple Crumb "Cake"


1 20-oz. can crushed pineapple in own juice
1 envelope, unflavored gelatin (Knox)
1 tsp. vanilla extract
2 envelopes artificial sweetener
2/3 cup skim milk powder
1 tsp. cinnamon
Pam or other oil spray

Drain pineapple. (really squeeze the juice out!) Reserve the juice......Spread drained pineapple evenly in a pie plate (or a small square baking dish - pyrex is O.K.)......Combine reserved juice, gelatin, vanilla extract, and sweetener in a small saucepan.....Bring to boil - stirring constantly! (Note it takes a while before it boils, if you don't stir constantly the gelatin will stick to and burn the bottom of your pan!).....After the gelatin has dissolved and the mixture has boiled, take from heat and GENTLY, SLOWLY, pour over the crushed pineapple......In a deep dish mix the milk powder, cinnamon and an envelope or two of sweetener together. Pour water into the mixture, A TEASPOON AT A TIME!!! Mix with your fingers (yes, with your fingers!) to get a crumbly effect. Add more water as needed...remember, just a little at a time or you will end up with mush! The mixture should look like the fattening crumbs found on bakery cakes. Sprinkle thickly over the pineapple mixture. I know that all of the liquid has not been absorbed yet...don't worry, it will. Bake for about 30 minutes at 350 degrees - until the top is lightly browned...... Wait! It's not ready to eat yet! Refrigerate overnight until well cooled. Cut and serve. Yum..... My family loves this so much that I usually quadruple the recipe, but I wouldn't recommend that until you have tasted it. (Julee)
Subject: Yum, our peaches are ripe..hugs jewels

Peach Upside-Down Cake

Low-fat and delicious. Made with fresh peaches.


5 to 6 large, ripe freestone peaches
2/3 cup white sugar
2 tablespoons unsalted butter
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 tablespoon canola oil
1 egg
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 cup low fat buttermilk

Preheat the oven to 375 degrees. Bring a large saucepan of water to a boil......Score the stem end of each peach and place the peaches in the boiling water. Boil for about 1 minute, or until the skins soften. Transfer to a bowl of cold water to cool, then peel, halve and pit the peaches......In a 9-inch cast-iron skillet, combine 1/3 cup of the sugar with 1 tablespoon of the butter. Cook over medium heat for 3 to 5 minutes, or until the sugar begins to melt. Add the peaches to the skillet, cut-side up, in one layer (the fruit should fit tightly). Remove the pan from the heat and set aside......In a medium bowl, combine the flour, baking powder, baking soda, cinnamon and salt; set aside......In a large bowl, with an electric mixer at medium speed, beat the remaining 1/3 cup sugar and 1 tablespoon butter with the oil until combined. Add the egg, beating until smooth, then beat in the vanilla and almond extract. With the mixer at low speed, add the buttermilk and the reserved flour mixture, beating until just incorporated......Spoon the batter evenly over the peaches in the skillet, place the skillet in the oven and bake, uncovered, at 375 degrees F (190 degrees C), for 20 to 25 minutes, or until a cake tester inserted into the center of the cake comes out clean......Transfer the skillet to a wire rack to cool for 3 to 4 minutes. Loosen the edges of the cake with a knife. Invert the cake onto a serving plate. If any of the peaches stick to the skillet, remove them with a knife and replace them on the cake. Makes 1 - 9 inch cast iron skillet.

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