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Below are the 6 most recent journal entries recorded in Tried and True Recipes' LiveJournal:

Monday, June 16th, 2008
10:33 am
The ABCs of Cooking

Always stir in a clockwise motion
Before you chop veggies, offer thanks
Cut mindfully, gratefully
Do all preparations in a loving spirit
Energize food with good thoughts
Feast gratefully
Give & share what you can spare
Home & hearth are sacred
Invoke blessings of Goddess on all food
Join hands with friends often
Kindness shows in serving food
Love goes into every dish
Mindfully gather ingredients
No wasting - recycle, compost, feed animals
Open your senses, enjoy your surroundings
Play as well as work
Quench thirst, thinking of clear clean rivers
Resolve to be grateful & waste not
Salivate as you smell fragrance & anticipate flavors
Thank the Universe & Goddess for health
Use utensils carefully, then clean up
Value time spent with loved ones
When possible grow & harvest your food
Xtra food is for creative recombining
Yearly rituals & feasts build traditions
Zestful living in every area is our goal.

Source Unknown
Thursday, December 13th, 2007
11:25 pm
 Sorry it's been so long since I added anythign to the community, been a LONG few weeks, lol.

So here's two recipes from my mom's recipe box for Chocolate Fudge. =D

Recipe 1
2 c. sugar
2/3 c. milk
1 c. nuts
1 c. marshmallow creme
1 6oz. bag of chocolate chips

Cook sugar and milk to soft boil.  QUICKLY mix in nuts, chips, and creme.  Then, just pour into a buttered pan and let it set.

Recipe 2
12 oz chocolate chips
3/4 c. sweetened condensed milk

In double boiler, cook chips until melted.  Remove from heat.  Stir in milk until well blended.  Pour in greased 8x8 pan.  Chill until set.
Friday, November 2nd, 2007
8:46 pm
German Chocolate Sauerkraut Cake
I'm all up on something unique- anyone else willing to try this?

# 3/4 cup butter or margarine, softened
# 1-1/2 cups sugar
# 3 eggs
# 1 teaspoon vanilla extract
# 2 cups all-purpose flour
# 3/4 cup baking cocoa
# 1 teaspoon baking soda
# 1 teaspoon baking powder
# 1/4 teaspoon salt
# 1 cup water
# 1 cup sauerkraut, rinsed, drained, squeezed dry and finely chopped
# 2/3 cup flaked coconut
# 1/2 cup finely chopped pecans
# 2 cups (12 ounces) semisweet chocolate chips, melted
# 2/3 cup mayonnaise*
# 2/3 cup flaked coconut, divided
# 2/3 cup chopped pecans, divided


In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine dry ingredients; add to the creamed mixture alternately with water. Fold in sauerkraut, coconut and pecans. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-24 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks; cool completely.
In a bowl, combine melted chocolate and mayonnaise. Set aside 1-1/4 cups for frosting. To the remaining chocolate mixture, add half of the coconut and pecans; spread between cake layers. Spread reserved chocolate mixture over top and sides of cake. Combine remaining coconut and pecans; press onto sides of cake. Store in the refrigerator. Slice with a serrated knife. Yield: 12-14 servings.

Nutrition Facts: 1 serving (1 piece) equals 570 calories, 37 g fat (15 g saturated fat), 76 mg cholesterol, 424 mg sodium, 59 g carbohydrate, 4 g fiber, 6 g protein.
(from: http://www.tasteofhome.com/Recipes/German-Chocolate-Sauerkraut-Cake?pmcode=IHKDC01C&e=10612)
Monday, October 29th, 2007
1:49 pm
Death by Chocolate

1 box brownie mix
1 large box of chocolate pudding
12 oz. cool whip
Heath bars (at least 2) chopped
Kahlua  (or chocolate syrup for a non-alcoholic version)

Bake the brownies and make the pudding.  After you take the brownies out, while they are still warm, poke holes in them with a fork and then pour Kahlua on them.  Break up the brownies and put half of them in the bottom of a bowl.  Cover with 1/2 the chocolate pudding, 1/2 the cool whip, and then 1/2 the Hath bar Pieces.  Repeat the layers.  If you put the 2nd layer of heath bar under the cool whip, you can decorate the top with chocolate syrup.  Keep in the refrigerator until you're ready to serve.

Sunday, October 28th, 2007
9:29 am
Crunchy Chicken Salad
 I've only tried this recipe once... but the boyfriend and I both enjoyed it immensely. =)

Crunchy Chicken Salad

Picnic time! Pack Crunchy Chicken Salad for your next picnic in the park!



tablespoons butter or margarine


package (3 ounces) Oriental-flavor ramen noodle soup mix


tablespoons sesame seed


cup sugar


cup white vinegar


tablespoon vegetable oil


teaspoon pepper


cups cut-up cooked chicken


cup dry-roasted peanuts


medium green onions, sliced (1/4 cup)


bag (16 ounces) coleslaw mix


Melt butter in 10-inch skillet over medium heat. Stir in seasoning packet from noodles. Break block of noodles into bite-size pieces over skillet; stir noodles into butter mixture. Cook 2 minutes, stirring constantly; stir in sesame seed. Cook about 2 minutes longer, stirring constantly, until noodles are golden brown.


Mix sugar, vinegar, oil and pepper in large bowl. Add remaining ingredients and noodle mixture; toss.

Saturday, October 27th, 2007
11:37 pm
Buttermilk Battered Chicken
 This is a recipe I use almost everytime I make chicken.  My entire family LOVES it. =D

Buttermilk Battered Chicken


½ cup butter, melted

2 cups buttermilk

1 ½ cup all purpose flour

1 teaspoon garlic salt

1 teaspoon pepper

1 teaspoon Creole seasoning

8 boneless chicken breast halves


Pour ¼ cup butter into each of 2 13 in. x 9in. x 2in. baking pans.  Pour buttermilk into a shallow bowl.  Combine the flour, garlic salt, pepper, and Creole seasoning.  Dip chicken in buttermilk, then coat with flower mixture.  Place in prepared pan.


Bake uncovered at 425 degrees for 25 minutes.  Turn; bake 10 minutes longer or until chicken juices run clear. 


Yield:  8 servings

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