Garden News

Recipe Garden

Wow, November is here already!! The Recipe Garden had a wonderful month of sharing goodies. Our theme was Bread Machine Recipes, Stew Recipes, & Candy Recipes. My recipe won for the favorite here is my recipe..

Dietetic Melt Away Mints
Diane

Ingredients:
1 1/2 pound Finely chopped milkcote chocolate coating
2/3 cup Melted vegetable shortening
3 drops peppermint oil
Milkcote chocolate

Directions:
In the top of a double boil, melt milkcote coating over hot, not boiling, water. Add shortening and peppermint, a little at a time, beating well after each addition. Chill chocolate mixture in the refrigerator until a soft custard consistency. Place in a mixing bowl and beat for 30 seconds. DO NOT OVERBEAT. Pour into a waxed paper-lined 10 x 13-inch pan. Cover with waxed paper and tap pan to level mixture. Place in refrigerator until firm but not hard. Cut into squares. Dip in melted and cooled milkcote coating.

Cathy was our runner up, something we don't usually have but since 2 of her recipes had the same amount of votes I thought she should be a runner up. Congratulations again Cathy from all of us in the Recipe Garden..

Cathy's Recipes were
Fluffy Hot Chocolate
Cathie

INGREDIENTS
8 teaspoons sugar
4 teaspoons baking cocoa
4 cups milk
1 1/2 cups miniature marshmallows
1 teaspoon vanilla extract

DIRECTIONS
In a saucepan, combine the first four ingredients. Cook and stir over medium heat until the marshmallows are melted, about 8 minutes. Remove from the heat; stir in vanilla. Ladle into mugs.

Sour Cream-Dill Bread
CATHIE

Savory quick bread? It's moist and deliciously flavored with cheddar cheese, sour cream and dill weed.

Prep Time:10 min
Start to Finish:3 hr 5 min
Makes:1 loaf (16 slices)
3 cups Original Bisquick® mix
1 1/4 cups shredded Cheddar cheese (5 ounces)
3/4 cup milk
1/2 cup sour cream
1 tablespoon sugar
3/4 teaspoon dried dill weed
3/4 teaspoon ground mustard
1 egg

1. Heat oven to 350ºF. Generously grease loaf pan, 9x5x3 inches. 2. Stir together all ingredients just until moistenend. Pour into pan. 3. Bake 45 to 50 minutes or until golden brown. Cool 5 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

We wish for all of our WOSIB Ladies to have a Joyous time during the Holidays if you celebrate them and if you don't enjoy the few weeks off and we'll see you all back doing what we love! being a member of this fantastic group WOSIB..

Peace On Earth

Diane & Aletha Head Chefs
All the Ladies in the Recipe Garden

Happy Thanks Giving and Merry Christmas
To You All..
Here is our link if you would like to join us..

http://www.wosib.org/recipes/

Hugs Diane
Enjoy your day..