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I hope you enjoy the recipes!

[Archives ]  

1. Danish Cucumber Salad
2. Devilish Eggs Recipe
3. Dill Bread Recipe
4. Dillicious Salmon Saute
5. Drunken Chocolate Pecan Cake
1. Danish Cucumber Salad


4 cucumbers, medium sized
2 tsp. salt
1/2 cup white vinegar
1/4 cup Splenda® granular
2 tbsp.  chopped, fresh dill
1/4 tsp.  white pepper


       Cut cucumbers into paper thin slices.  Toss with salt.  Marinate with 2 tsp.  salt at room temperature 1 hour.
       Drain liquid from cucumber.  Add remaining ingredients.  Stir.  Cover and refrigerate 3 hours before serving.
Servings. 10
Nutrients Per Serving:
Total Calories 15 Calories from fat 0 Total fat 0 g Saturated fat 0 g Cholesterol 0 mg Total Carbohydrate 4 g Sodium 470 mg Dietary Fiber 1 g Sugars 2 g Protein 1 g Diabetes Exchanges: Free

Source: Dynamic Diabetics
2. Devilish Eggs Recipe

Effortlessly create a party favorite

From, "At Your Service...Southern Recipes, Places and Traditions," published in cooperation with your Daily Inbox Newsletter.


6 eggs
Salt and pepper to taste
1 teaspoon prepared mustard
1 teaspoon vinegar
3 Tablespoons mayonnaise
Dash of paprika


Place eggs gently in a saucepan.  Add enough cold water to cover the eggs by 1/2 inch.  Cover and bring to a boil slowly.  Reduce the heat to low.  Cook for 20 minutes.  Place the saucepan in the sink and run cold water over the eggs until cool enough to handle.  Tap the eggs on a cutting board and remove the shell.  Cut each egg into halves lengthwise.  Remove the yolks carefully and place in a small bowl.

Mash the egg yolks with a fork.  Add salt, pepper, mustard, vinegar and mayonnaise and mix well.  Spoon the egg yolk mixture carefully into the egg whites.  Sprinkle the tops with paprika.  Place in a single layer on a serving dish or on a deviled egg plate.  Chill, covered, until re

SERVINGS:  12 halves
3. Dill Bread Recipe

Baking is enjoyable again

From, "From Portland’s Palate ... A Collection of Recipes from the City of Roses," published in cooperation with your Daily InBox newsletter.


1 package dry yeast
1/4 cup warm water
1 cup creamed cottage cheese, room temperature
2 tablespoons granulated sugar
1 tablespoon minced onions
1 tablespoon butter, melted
2 tablespoons dried dill
1 teaspoon salt
1/4 teaspoon baking soda
1 egg
2-1/4 cups all-purpose flour (adjust flour quantity to achieve stiff ball)
Melted butter
Coarse salt


Preheat oven to 350 degrees.

In a small bowl, pour yeast over warm water.  Let stand for 5 minutes.

In a large mixing bowl, combine cottage cheese, sugar, onions, butter, dill, salt, baking soda, egg and yeast.  Add flour in portions, beating after each addition, to form a stiff ball.  Cover and let rise until doubled in size, about 1 hour.

Punch dough down and turn into well-greased 1-1/2 to 2-quart ovenproof dish.  Let dough rise another 30 to 40 minutes until light.  Bake in a 350-degree oven for 40 to 50 minutes, until golden brown.  Brush with butter and sprinkle with salt.

SERVES: 8 - 10

4. Dillicious Salmon Saute

This is a quick to prepare stove top salmon entree that is great for entertaining or weeknight fare. Equal provides a hint of sweetness and the mustard a zesty tang!

1-1/2 pounds salmon fillets, cut into 6 pieces
1/4 cup lemon juice
2 tablespoons Equal® Spoonful
2 tablespoons Dijon mustard
1 tablespoon stick butter or margarine
1 tablespoon capers
1 clove garlic, minced
2 tablespoons chopped fresh dill OR 1 tablespoon dried dillweed

Heat olive oil in large non-stick skillet over medium heat. Add salmon and cook 5 minutes, turning once. Reduce heat to medium-low; cover. Cook 6 to 8 minutes or until salmon flakes easily with a fork. Remove salmon from skillet to serving plate; keep warm. Add lemon juice, Equal®, mustard, butter, capers and garlic to skillet. Cook over medium heat 3 to 4 minutes, stirring frequently. To serve, spoon sauce over salmon. Sprinkle with dill.
Nutritional Info: Per Serving: Calories: 252, Total Fat: 16 grams, Cholesterol: 80 mg, Sodium: 230 mg, Carbohydrate: 2 grams, Protein: 23 grams
Dietary Exchange: 3 Lean Meat, 1 Fat

Source: Laws of Humor's Recipes
5. Drunken Chocolate Pecan Cake

Infuse a favorite southern drink with everyone's favorite sweet

From "Dining by Design : Stylish Recipes - Savory Settings," published in cooperation with your Daily Inbox Newsletter


12 ounces semisweet chocolate
1 cup unsalted butter
8 egg yolks
1/2 cup bourbon
1-1/2 cups sugar
8 egg whites
1-1/2 cups whole shelled pecans, ground


1 pound semisweet chocolate
3/4 cup butter
1/2 cup shelled pecan halves
Whipped cream


Preheat oven to 300 degrees. Melt the chocolate and butter in a saucepan, stirring to blend.

Combine the egg yolks, bourbon and 3/4 cup of the sugar in the top of a double boiler. Cook over simmering water until creamy and light yellow, beating constantly with a wooden spoon.

Beat the egg whites and the remaining 3/4 cup sugar in a large bowl until stiff peaks form. Fold in the egg yolk mixture. Fold in the melted chocolate and the pecans. Spoon into a 10-inch springform pan. Bake for 1-3/4 hours. Let cool in the pan. Remove the pan side.


Melt the chocolate and butter in the top of a double boiler over simmering water, stirring constantly until smooth. Let stand until thick enough to spread, stirring frequently. Level the cake top, using a serrated knife. Frost the cooled cake. Decorate with pecan halves. Serve topped with whipped cream.

SERVINGS: 10 - 12


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A CraftELady Mailing
Julia G
Tulare CA


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