HOW MANY OZ IS 1/2 LB RECIPES
MAINE NEEDHAMS RECIPE - FOOD.COM - FOOD.COM - RECIPES ...
Needhams are typical to Maine. They originated in Portland, Maine by a candy maker who had attended an evangelistic service in Portland in 1872. The evangelist's name was the Rev. George C. Needham and because of many conversions, his name was on everyone's lips. When the candy maker came back to his shop after one of the services, his candy makers were making a new candy. When he asked the name of this candy, a young candy maker said, "Call them Needhams". They are still made today, not only by the candy store, but by all of us Maine-ers who love to cook. Needhams are made with coconut and have a dark chocolate coating. They remind me of a Mound candy bar. They are delicious. This recipe halves easily, but who will want a half batch? Not me. NOTE: Someone reviewed this recipe and said that it was in "Cooking Down East". There is one there but it calls for 1/2 lb. coconut which is 8 oz. This one calls for 2 7-ounce bags or 14 ounces of coconut. If I had gotten it from this cookbook I would have given the woman credit for it, but I didn't. They are all very similar.
Total Time 40 minutes
Prep Time 40 minutes
Yield 66 candies
Number Of Ingredients 9
Steps:
- Pare, cook, and mash potato to make three-quarters of a cup.
- Add salt.
- Using double boiler place butter in it and melt over boiling water.
- Add mashed potato, confectioners sugar, flaked coconut, and vanilla.
- Mix well and turn into a buttered jelly roll pan and spread evenly.
- Place in a cool place to harden.
- When hard, cut into small squares.
- For the dipping chocolate, again use a double boiler.
- Place paraffin in the top over boiling water to melt.
- Then add the two kinds of chocolate and allow to melt.
- Stir well to mix ingredients.
- Dip in the chocolate mixture (with a fork, toothpick, or cake tester--I use a fork and put the square on top of the tines and dip it, letting the excess chocolate drip off before I lay it on the waxed paper).
- Hold each square over the chocolate mixture after dipping so the square drains well (I usually will have to reheat the chocolate inbetween dippings so it is nice and thin and drips of easily).
- Place on waxed paper to harden.
- Should make about 66 good sized needhams.
- This halves easily.
Nutrition Facts : Calories 129.2, FatContent 5.6, SaturatedFatContent 4, CholesterolContent 3.8, SodiumContent 55.5, CarbohydrateContent 21.1, FiberContent 1.2, SugarContent 18.5, ProteinContent 0.7
FREEZER-FRIENDLY SAUSAGE LASAGNA ROLLS RECIPE - PILLSBURY.COM
These freezer-friendly lasagna rolls are stuffed with flavor and make for a perfect dinner any night of the week! Bonus: You can bake as many rolls as you need to feed the family and keep the rest in the freezer for another meal.
Provided by Pillsbury Kitchens
Total Time 1 hours 40 minutes
Prep Time 45 minutes
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Cook lasagna noodles as directed on package. Drain; rinse with hot water. Drain well. Spray 11x8-inch (2-quart) glass baking dish with cooking spray. Spread 1/2 cup of the pasta sauce in bottom of baking dish.
- Meanwhile, in 10-inch skillet, cook Italian sausage, onion and garlic over medium-high heat 8 to 10 minutes, stirring occasionally, until sausage is no longer pink. Drain, if necessary. Add spinach and basil leaves; cook 1 to 2 minutes or until spinach is wilted. Stir in 1 cup of the pasta sauce. Turn off heat; cool 10 minutes. Stir in 1 cup of the mozzarella cheese.
- Spread each cooked lasagna noodle with 2 tablespoons ricotta cheese to within 1 inch of one short end. Top with 1/2 cup Italian sausage mixture; roll up firmly toward unfilled end. Repeat with remaining noodles. Place rolls, seam side down, in baking dish. Pour remaining 1 cup pasta sauce over rolls.
- Cover pan tightly with foil. Bake 35 to 45 minutes or until hot and bubbly. Sprinkle with remaining 1 cup mozzarella cheese. Bake uncovered 3 to 5 minutes or until cheese is melted. Let stand 5 minutes before serving.
- To Make Ahead and Freeze: Line 15x10x1-inch pan with foil. Place unbaked rolls, seam side down, in pan; cover loosely with foil. Freeze about 1 hour or until firm. Place frozen rolls in large resealable freezer plastic bag; label. Freeze up to 3 months. To bake 8 lasagna rolls: Remove rolls from freezer; thaw in refrigerator overnight, but no longer than 24 hours. Spray 11x8-inch (2-quart) glass baking dish with cooking spray. Spread 1/2 cup pasta sauce in bottom of baking dish. Remove thawed rolls from bag; place rolls, seam side down, in baking dish. Cover with foil. Heat oven to 350°F. Pour 1 cup pasta sauce over and around rolls in baking dish. Cover tightly with foil; bake 55 to 65 minutes or until hot and bubbly. Sprinkle with 1 cup mozzarella cheese; bake uncovered 3 to 5 minutes or until cheese is melted. Let stand 5 minutes before serving.
Nutrition Facts : Calories 420 , CarbohydrateContent 28 g, CholesterolContent 55 mg, FatContent 1/2 , FiberContent 2 g, ProteinContent 23 g, SaturatedFatContent 10 g, ServingSize 1 Roll, SodiumContent 840 mg, SugarContent 5 g, TransFatContent 0 g
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From restaurantnorman.com
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From simplyrawhoney.com
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From prideofbristolbay.com
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From legionathletics.com
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From thewholeu.uw.edu
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From bisquickrecipes.blogspot.com
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