I tried this recently and it was a great success. I however you the whole wheat rapid cycle which takes 1 hour 20 minutes to do this loaf. Seems if I use the regular cycle on my bread machine the bread collapses
every time. Thanks David Johnson.
Garlic And Dried Tomato Bread
1 cup water
1/4 cup dried tomatoes, snipped; not oil packed
3 tablespoons onion; finely chopped
3 large garlic cloves; mashed
2 teaspoons olive oil
2 1/3 cups bread flour
2/3 cup whole wheat flour
2 teaspoons sugar
3/4 teaspoon dried rosemary; crushed
3/4 teaspoon salt
2 teaspoons bread machine yeast
Place all ingredients in your machines fully assembled pan in the order recommended by your machines manufacturer. Place the pan in your machine. Select the Basic/White cycle and press start.
Tuesday, August 16, 2011
Monday, August 15, 2011
Basic Country Sausage
Basic Country Sausage:
(There are many variations of this, and really it all depends on what YOU like).
10 pounds meat
2 tablespoons salt
4 teaspoons sage
4 teaspoons pepper
or
8 pounds meat
2 tablespoons salt
8 teaspoons sage
4 teaspoons pepper
1 teaspoon ground cloves
2 teaspoons nutmeg, thyme, or allspice (or combination)
or
10 pounds meat
1/2 teaspoon marjoram
1 teaspoon dried mustard
2 tablespoons salt
1 tablespoon pepper
Spicy Country Sausage
10 pounds meat
2 tablespoons salt
5 teaspoons pepper
Add your choices of:
2 1/2 teaspoons dry mustard
2 1/2 teaspoons cloves
5 teaspoons cayenne pepper
6 1/2 tablespoons sage
5 teaspoons fennel seed
2 teaspoons garlic
5 teaspoons marjoram
Grind meat, mix spices to taste. Bag for freezer.
(There are many variations of this, and really it all depends on what YOU like).
10 pounds meat
2 tablespoons salt
4 teaspoons sage
4 teaspoons pepper
or
8 pounds meat
2 tablespoons salt
8 teaspoons sage
4 teaspoons pepper
1 teaspoon ground cloves
2 teaspoons nutmeg, thyme, or allspice (or combination)
or
10 pounds meat
1/2 teaspoon marjoram
1 teaspoon dried mustard
2 tablespoons salt
1 tablespoon pepper
Spicy Country Sausage
10 pounds meat
2 tablespoons salt
5 teaspoons pepper
Add your choices of:
2 1/2 teaspoons dry mustard
2 1/2 teaspoons cloves
5 teaspoons cayenne pepper
6 1/2 tablespoons sage
5 teaspoons fennel seed
2 teaspoons garlic
5 teaspoons marjoram
Grind meat, mix spices to taste. Bag for freezer.
Potato Dumplings With Bacon and Onions
Potato Dumplings With Bacon and Onions
PREP TIME 30 Min
COOK TIME 40 Min
READY IN 1 Hr 10 Min
SERVINGS - 6
INGREDIENTS
* 2 large potatoes, peeled and chopped
* 2 large eggs
* Flour
* 1/4 pound bacon, chopped
* 1/2 large onion, chopped
DIRECTIONS
1. Bring a large pot of lightly salted water to boil.
2. Place potatoes in food processor, and pulse until finely chopped. Add eggs, and pulse a few times to combine. Pour mixture into a large bowl. Mix in enough flour to make a very thick dough.
3. Place dough by spoonfuls into boiling water. Boil until done, about 20 minutes (depending on size). Drain, and set dumplings aside.
4. Place chopped bacon and onion in a skillet over medium heat. Cook a few minutes until bacon releases fat. Place hot dumplings into pan; cook until bacon is crisp and onions and dumplings are browned.
PREP TIME 30 Min
COOK TIME 40 Min
READY IN 1 Hr 10 Min
SERVINGS - 6
INGREDIENTS
* 2 large potatoes, peeled and chopped
* 2 large eggs
* Flour
* 1/4 pound bacon, chopped
* 1/2 large onion, chopped
DIRECTIONS
1. Bring a large pot of lightly salted water to boil.
2. Place potatoes in food processor, and pulse until finely chopped. Add eggs, and pulse a few times to combine. Pour mixture into a large bowl. Mix in enough flour to make a very thick dough.
3. Place dough by spoonfuls into boiling water. Boil until done, about 20 minutes (depending on size). Drain, and set dumplings aside.
4. Place chopped bacon and onion in a skillet over medium heat. Cook a few minutes until bacon releases fat. Place hot dumplings into pan; cook until bacon is crisp and onions and dumplings are browned.
Toasted Coconut Peanut Brittle
Toasted Coconut Peanut Brittle
•Butter for greasing pan
•1 cup flaked coconut
•1 cup coarsely chopped pecans
•2 cups granulated sugar
•1 teaspoon salt
•1/2 cup water
•1 cup light corn syrup
•1 teaspoon vanilla extract
•1/2 teaspoon coconut flavoring, or more vanilla
•2 tablespoons unsalted butter
•2 teaspoons baking soda
Generously butter a 17x13-inch jelly roll pan or two 15x10-inch jelly roll pans; set aside.
Toast Coconut:
Preheat the oven to 350°. Spread the coconut out in a single layer on an ungreased baking sheet. Bake for 7 to 10 minutes, or until lightly browned, stirring frequently. Remove from the oven and transfer to a small bowl; add chopped pecans and set aside.
Turn the oven off and put the buttered pan(s) in to keep warm.
Combine the sugar, salt, and water in a medium saucepan over high heat. Stir with a wooden spoon until sugar is dissolved and the mixture is boiling. Stir in the corn syrup. Continue boiling, without stirring, to 280°. Add the pecans and toasted coconut and continue boiling, stirring frequently, to 300°.
Take the warm pan(s) out of the oven and put on a rack just before the mixture reaches 300°.
Remove the mixture from heat and quickly stir in the vanilla and butter. Stir in baking soda, blending well. Immediately pour onto the warm pan(s). Using pot holders or wearing oven gloves, shift the pan from side to side and tilt to spread the candy while it's still hot. Cool completely and break into pieces.
Makes about 1 1/2 pounds.
•Butter for greasing pan
•1 cup flaked coconut
•1 cup coarsely chopped pecans
•2 cups granulated sugar
•1 teaspoon salt
•1/2 cup water
•1 cup light corn syrup
•1 teaspoon vanilla extract
•1/2 teaspoon coconut flavoring, or more vanilla
•2 tablespoons unsalted butter
•2 teaspoons baking soda
Generously butter a 17x13-inch jelly roll pan or two 15x10-inch jelly roll pans; set aside.
Toast Coconut:
Preheat the oven to 350°. Spread the coconut out in a single layer on an ungreased baking sheet. Bake for 7 to 10 minutes, or until lightly browned, stirring frequently. Remove from the oven and transfer to a small bowl; add chopped pecans and set aside.
Turn the oven off and put the buttered pan(s) in to keep warm.
Combine the sugar, salt, and water in a medium saucepan over high heat. Stir with a wooden spoon until sugar is dissolved and the mixture is boiling. Stir in the corn syrup. Continue boiling, without stirring, to 280°. Add the pecans and toasted coconut and continue boiling, stirring frequently, to 300°.
Take the warm pan(s) out of the oven and put on a rack just before the mixture reaches 300°.
Remove the mixture from heat and quickly stir in the vanilla and butter. Stir in baking soda, blending well. Immediately pour onto the warm pan(s). Using pot holders or wearing oven gloves, shift the pan from side to side and tilt to spread the candy while it's still hot. Cool completely and break into pieces.
Makes about 1 1/2 pounds.
Baked Rice Pudding
Baked Rice Pudding
1/2 cup uncooked rice
3/4 cup Milk (I use half and half)
1/2 tsp lemon zest
1/2 tsp Cinnamon
1/4 C. Raisins or dried Cranberries
a grating of fresh Nutmeg
Preheat oven to 350F.
Combine all ingredients in 2 qt casserole dish. Bake in preheated oven, stirring occasionally, until rice is tender and milk is absorbed, about 2-3/4 hrs.
Great warm or cold.
(From Nancy's Kitchen)
1/2 cup uncooked rice
3/4 cup Milk (I use half and half)
1/2 tsp lemon zest
1/2 tsp Cinnamon
1/4 C. Raisins or dried Cranberries
a grating of fresh Nutmeg
Preheat oven to 350F.
Combine all ingredients in 2 qt casserole dish. Bake in preheated oven, stirring occasionally, until rice is tender and milk is absorbed, about 2-3/4 hrs.
Great warm or cold.
(From Nancy's Kitchen)
Light Swedish Rice Pudding
Light Swedish Rice Pudding
Makes 6 servings
3 1/2- to 4-quart cooker
4 cups skim milk
1/4 cup medium-grain rice
1/2 cup sugar
1/2 teaspoon ground cardamom
1/2 teaspoon vanilla
1/4 cup vanilla nonfat yogurt
Cinnamon-sugar, for garnish
Mix the milk, rice, sugar, and cardamom in an electric slow cooker. Cover and cook on LOW until the rice is very soft, 7 to 8 hours. Remove the rice from the cooker, and stir in the vanilla. Let cool at room temperature for about 1 hour; stir in the yogurt. Chill until cold, at least 4 hours. Garnish each serving with the cinnamon-sugar.
Makes 6 servings
3 1/2- to 4-quart cooker
4 cups skim milk
1/4 cup medium-grain rice
1/2 cup sugar
1/2 teaspoon ground cardamom
1/2 teaspoon vanilla
1/4 cup vanilla nonfat yogurt
Cinnamon-sugar, for garnish
Mix the milk, rice, sugar, and cardamom in an electric slow cooker. Cover and cook on LOW until the rice is very soft, 7 to 8 hours. Remove the rice from the cooker, and stir in the vanilla. Let cool at room temperature for about 1 hour; stir in the yogurt. Chill until cold, at least 4 hours. Garnish each serving with the cinnamon-sugar.
Rice Pudding
Rice Pudding
Makes 6 servings.
1 cup uncooked short-grain white rice
6 cups hot milk
1/2 teaspoon salt
1/2 cup white sugar
1/2 cup golden raisins
1/4 teaspoon ground nutmeg
2 teaspoons vanilla extract
Directions
In the top of a double boiler, stir together rice, milk, salt, sugar, raisins and nutmeg. Cook, stirring occasionally, over simmering water 1 hour, until thick. Stir in vanilla and serve warm or cold.
Makes 6 servings.
1 cup uncooked short-grain white rice
6 cups hot milk
1/2 teaspoon salt
1/2 cup white sugar
1/2 cup golden raisins
1/4 teaspoon ground nutmeg
2 teaspoons vanilla extract
Directions
In the top of a double boiler, stir together rice, milk, salt, sugar, raisins and nutmeg. Cook, stirring occasionally, over simmering water 1 hour, until thick. Stir in vanilla and serve warm or cold.
Smothered Pork Chops
Smothered Pork Chops
recipe adapted from Cook's Illustrated
3 ounces bacon (about 3 slices), cut into
1/4-inch pieces
2 tablespoons all-purpose flour
1 3/4 cups canned low-sodium chicken broth
Vegetable oil
4 bone-in, rib-end pork chops,
1/2 to 3/4 inch thick
Ground black pepper
2 medium yellow onions, halved pole to pole and sliced thin (about 3 1/2 cups)
8 oz sliced white button mushrooms
Salt
2 tablespoons water
2 medium garlic cloves, pressed through garlic press or minced (about 2 teaspoons)
1 teaspoon minced fresh thyme leaves
2 bay leaves
1 tablespoon minced fresh parsley leaves plus some for garnish
Fry bacon in small saucepan over medium heat, stirring occasionally, until lightly browned, 8 to 10 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate, leaving fat in saucepan (you should have 2 tablespoons bacon fat; if not, supplement with vegetable oil). Reduce heat to medium-low and gradually whisk flour into fat until smooth. Cook, whisking frequently, until mixture is light brown, about the color of peanut butter, about 5 minutes. Whisk in chicken broth in slow, steady stream; increase heat to medium-high and bring to boil, stirring occasionally; cover and set aside off heat.
Heat 1-tablespoon oil in 12-inch skillet over high heat until smoking, about 3 minutes. Meanwhile, dry pork chops with paper towels and sprinkle with 1/2-teaspoon pepper. Brown chops in single layer until deep golden on first side, about 3 minutes. Flip chops and cook until browned on second side, about 3 minutes longer. Transfer chops to large plate and set aside.
Reduce heat to medium and add 1 tablespoon oil, onions, mushrooms, 1/4 teaspoon salt, and water to now-empty skillet. Using wooden spoon, scrape browned bits on pan bottom and cook, stirring frequently, until onions are softened and browned around the edges, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds longer.
Return chops to skillet in single layer, covering chops with onions and mushrooms. Pour in warm sauce and any juices collected from pork; add bay leaves. Cover, reduce heat to low, and simmer until pork is tender and paring knife inserted into chops meets very little resistance, about 30 minutes.
Transfer chops to warmed serving platter and tent with foil. Increase heat to medium-high and simmer sauce rapidly, stirring frequently, until thickened to gravy-like consistency, about 5 minutes. Discard bay leaves, stir in parsley, and adjust seasonings with salt and pepper. Cover chops with sauce, and serve immediately.
* To make ahead/freezer meal - Instead of returning chops to the skillet as noted above, place chops in single layer into an oven- and freezer-proof baking dish, covering chops with onions and reserved bacon. Pour in warm sauce and any juices collected from pork; add bay leaves. Allow to cool completely before covering and freezing. When ready to prepare, defrost completely. Preheat oven to 350 degrees and place baking dish uncovered in preheated oven. Bake for 30 minutes until pork is tender and paring knife inserted into chops meets very little resistance, about 30 minutes. Continue by transferring the chops to a warmed serving platter and following the last step as noted above.
recipe adapted from Cook's Illustrated
3 ounces bacon (about 3 slices), cut into
1/4-inch pieces
2 tablespoons all-purpose flour
1 3/4 cups canned low-sodium chicken broth
Vegetable oil
4 bone-in, rib-end pork chops,
1/2 to 3/4 inch thick
Ground black pepper
2 medium yellow onions, halved pole to pole and sliced thin (about 3 1/2 cups)
8 oz sliced white button mushrooms
Salt
2 tablespoons water
2 medium garlic cloves, pressed through garlic press or minced (about 2 teaspoons)
1 teaspoon minced fresh thyme leaves
2 bay leaves
1 tablespoon minced fresh parsley leaves plus some for garnish
Fry bacon in small saucepan over medium heat, stirring occasionally, until lightly browned, 8 to 10 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate, leaving fat in saucepan (you should have 2 tablespoons bacon fat; if not, supplement with vegetable oil). Reduce heat to medium-low and gradually whisk flour into fat until smooth. Cook, whisking frequently, until mixture is light brown, about the color of peanut butter, about 5 minutes. Whisk in chicken broth in slow, steady stream; increase heat to medium-high and bring to boil, stirring occasionally; cover and set aside off heat.
Heat 1-tablespoon oil in 12-inch skillet over high heat until smoking, about 3 minutes. Meanwhile, dry pork chops with paper towels and sprinkle with 1/2-teaspoon pepper. Brown chops in single layer until deep golden on first side, about 3 minutes. Flip chops and cook until browned on second side, about 3 minutes longer. Transfer chops to large plate and set aside.
Reduce heat to medium and add 1 tablespoon oil, onions, mushrooms, 1/4 teaspoon salt, and water to now-empty skillet. Using wooden spoon, scrape browned bits on pan bottom and cook, stirring frequently, until onions are softened and browned around the edges, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds longer.
Return chops to skillet in single layer, covering chops with onions and mushrooms. Pour in warm sauce and any juices collected from pork; add bay leaves. Cover, reduce heat to low, and simmer until pork is tender and paring knife inserted into chops meets very little resistance, about 30 minutes.
Transfer chops to warmed serving platter and tent with foil. Increase heat to medium-high and simmer sauce rapidly, stirring frequently, until thickened to gravy-like consistency, about 5 minutes. Discard bay leaves, stir in parsley, and adjust seasonings with salt and pepper. Cover chops with sauce, and serve immediately.
* To make ahead/freezer meal - Instead of returning chops to the skillet as noted above, place chops in single layer into an oven- and freezer-proof baking dish, covering chops with onions and reserved bacon. Pour in warm sauce and any juices collected from pork; add bay leaves. Allow to cool completely before covering and freezing. When ready to prepare, defrost completely. Preheat oven to 350 degrees and place baking dish uncovered in preheated oven. Bake for 30 minutes until pork is tender and paring knife inserted into chops meets very little resistance, about 30 minutes. Continue by transferring the chops to a warmed serving platter and following the last step as noted above.
Amish Sugar Pie
Amish Sugar Pie
Submitted by: MOMMYRUST
My mom made this for me and I loved it. It isn't super healthy, so I do apologize, but it will cure your sweet tooth very quickly!! The serving size is 1/8 of a pie. I usually only eat 1/2 of a serving and it does the same trick!
70 Minutes to Prepare and Cook
Ingredients
1 frozen pie crust, ready to bake
1 cup firmly packed dark brown sugar
1/4 c all purpose flour
1/4 tsp salt
1 c whipping cream
2 tsp cinnamon
Directions
1. Preheat oven to 350. Combine brown sugar, flour, and salt in a small bow and mix well. Pour sugar mixture evenly into pie crust.
2. Pour whipping cream evenly over brown sugar mixture; do not stir.
3. Sprinkle cinnamon evenly over cream. Bake pie until filling bubbles in center, approx. 50-60 minutes. Place on wire rack to cool completely. Chill pie until filling is set; approx. 1 hr.
Number of Servings: 8
Recipe submitted by SparkPeople user MOMMYRUST.
Number of Servings: 8
Submitted by: MOMMYRUST
My mom made this for me and I loved it. It isn't super healthy, so I do apologize, but it will cure your sweet tooth very quickly!! The serving size is 1/8 of a pie. I usually only eat 1/2 of a serving and it does the same trick!
70 Minutes to Prepare and Cook
Ingredients
1 frozen pie crust, ready to bake
1 cup firmly packed dark brown sugar
1/4 c all purpose flour
1/4 tsp salt
1 c whipping cream
2 tsp cinnamon
Directions
1. Preheat oven to 350. Combine brown sugar, flour, and salt in a small bow and mix well. Pour sugar mixture evenly into pie crust.
2. Pour whipping cream evenly over brown sugar mixture; do not stir.
3. Sprinkle cinnamon evenly over cream. Bake pie until filling bubbles in center, approx. 50-60 minutes. Place on wire rack to cool completely. Chill pie until filling is set; approx. 1 hr.
Number of Servings: 8
Recipe submitted by SparkPeople user MOMMYRUST.
Number of Servings: 8
Asian Chicken Grill
Asian Chicken Grill
2 Servings
Ingredients
1/2 cup orange juice
2 tablespoons soy sauce
2 tablespoons honey
1 teaspoon lemon-pepper seasoning
1 teaspoon ground ginger
1/2 teaspoon garlic powder
2 boneless skinless chicken breast halves
2 hamburger buns, split
Lettuce leaves and tomato slices, optional
Directions
In a small bowl, combine the first six ingredients. Set aside 1/4 cup for basting chicken; cover and refrigerate. Pound chicken breasts to 3/8-in. thickness. Place in a resealable plastic bag; pour remaining marinade over chicken. Seal bag and refrigerate overnight. Discard marinade.
Grill chicken, uncovered, over medium heat for 6-8 minutes on each side or until chicken juices run clear, basting several times with reserved marinade. Serve on buns with lettuce and tomato if desired.
Quick Homemade Croutons
I hate to waste the heel from a loaf of bread or a few leftover hot dog or hamburger buns. So I cube them into a bowl, spray them with nonstick cooking spray and season with garlic powder, parsley and basil or
oregano. Then I bake them on a cookie sheet at 250° until they’re crisp and brown.
2 Servings
Ingredients
1/2 cup orange juice
2 tablespoons soy sauce
2 tablespoons honey
1 teaspoon lemon-pepper seasoning
1 teaspoon ground ginger
1/2 teaspoon garlic powder
2 boneless skinless chicken breast halves
2 hamburger buns, split
Lettuce leaves and tomato slices, optional
Directions
In a small bowl, combine the first six ingredients. Set aside 1/4 cup for basting chicken; cover and refrigerate. Pound chicken breasts to 3/8-in. thickness. Place in a resealable plastic bag; pour remaining marinade over chicken. Seal bag and refrigerate overnight. Discard marinade.
Grill chicken, uncovered, over medium heat for 6-8 minutes on each side or until chicken juices run clear, basting several times with reserved marinade. Serve on buns with lettuce and tomato if desired.
Quick Homemade Croutons
I hate to waste the heel from a loaf of bread or a few leftover hot dog or hamburger buns. So I cube them into a bowl, spray them with nonstick cooking spray and season with garlic powder, parsley and basil or
oregano. Then I bake them on a cookie sheet at 250° until they’re crisp and brown.
Fried Alligator
Fried Alligator
Ingredients:
1/2 pound alligator meat, cut into 1/2-inch cubes
Louisiana Fish Fry batter, for coating
Cooking oil, for frying
Salt and freshly ground black pepper
Serving suggestions: remoulade, creole mustard, or cocktail sauce
Preparation:
Fill a deep pot halfway full with oil.
Heat to 360 degrees F.
Coat the alligator meat with the fish batter.
Fry for 2 to 3 minutes, until gator floats in oil.
Remove and add salt and pepper to taste.
Serve as an appetizer with remoulade sauce, mustard sauce, or cocktail sauce for dipping.
Source : CajunGrocer.com
Ingredients:
1/2 pound alligator meat, cut into 1/2-inch cubes
Louisiana Fish Fry batter, for coating
Cooking oil, for frying
Salt and freshly ground black pepper
Serving suggestions: remoulade, creole mustard, or cocktail sauce
Preparation:
Fill a deep pot halfway full with oil.
Heat to 360 degrees F.
Coat the alligator meat with the fish batter.
Fry for 2 to 3 minutes, until gator floats in oil.
Remove and add salt and pepper to taste.
Serve as an appetizer with remoulade sauce, mustard sauce, or cocktail sauce for dipping.
Source : CajunGrocer.com
Raisin Carrot Cake
Raisin Carrot Cake
1 cup raisins
1 cups flour, divided
2 cups packed brown sugar
3/4 cup canola oil
4 eggs
2 tsp baking powder
2 tsp ground cinnamon
1 tsp baking soda
1 tsp salt
3 cups grated carrots
Frosting:
1 pkg (8 oz.) cream cheese, softened
1/2 cup butter, softened
1 tsp orange juice
1 tsp vanilla
3 3/4 cup confectioners' sugar
Toss the raisins with 2 tablespoons of flour. Set aside. In a large bowl, beat the brown sugar, oil, and the eggs until well blended. In another large bowl, combine the baking powder, cinnamon, baking soda, salt, and the remaining flour. Gradually beat into the sugar mixture until blended. Stir in the carrots and the reserved raisins. Transfer to a greased 13 x 9 inch baking dish. Bake at 325 F for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For the Frosting: In a large bowl, beat the cream cheese and the butter until smooth. Beat in the orange juice and vanilla. Gradually add the confectioners' sugar. Beat until light and fluffy. Spread over the cake. Store in the refrigerator. Makes 12-16 servings
Melissa
Recipe Source: Taste Of Home - Ann Marie Vachon
1 cup raisins
1 cups flour, divided
2 cups packed brown sugar
3/4 cup canola oil
4 eggs
2 tsp baking powder
2 tsp ground cinnamon
1 tsp baking soda
1 tsp salt
3 cups grated carrots
Frosting:
1 pkg (8 oz.) cream cheese, softened
1/2 cup butter, softened
1 tsp orange juice
1 tsp vanilla
3 3/4 cup confectioners' sugar
Toss the raisins with 2 tablespoons of flour. Set aside. In a large bowl, beat the brown sugar, oil, and the eggs until well blended. In another large bowl, combine the baking powder, cinnamon, baking soda, salt, and the remaining flour. Gradually beat into the sugar mixture until blended. Stir in the carrots and the reserved raisins. Transfer to a greased 13 x 9 inch baking dish. Bake at 325 F for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For the Frosting: In a large bowl, beat the cream cheese and the butter until smooth. Beat in the orange juice and vanilla. Gradually add the confectioners' sugar. Beat until light and fluffy. Spread over the cake. Store in the refrigerator. Makes 12-16 servings
Melissa
Recipe Source: Taste Of Home - Ann Marie Vachon
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