Recipe Den Newsletter
 

Volume 05

   Newsletter time again!! I am having so much fun bringing you all these great recipes and tips.

There have been over 100 recipes and 5 categories added this week.

I am always looking for tips, tricks and recipes. Let me know if you would like to contribute, I will give you credit for any thing you submit for the newsletter. recipeden@recipeden.com

Food Tips:

     To keep potatoes from budding, place an apple in the
bag with the potatoes.

     Spray your Tupperware with nonstick cooking spray before pouring in tomato-based sauces and there won't be any stains.

 

Ham and Cheddar Horns

1 package {4} refrigerated crescent rolls

prepared mustard {optional}

1/4 cup shredded cheddar cheese

1/4cup finely chopped fully cooked ham

     Unroll crescent rolls. Tear along perforations. Please 4 triangles on an un-greased baking sheet. Spread lightly with mustard. Sprinkle each with 1 tablespoon cheese and 1 tablespoon cooked ham. Starting at large end, roll dough towards point. Fold ends in slightly to form "horns." Bake in a 375 degree oven for 11 to 13 minutes or until golden.

BLUE CHEESE CHICKEN


6 Tbsp Butter
6-8 Boneless Chicken Breasts, halved and skinned
1 pt Sour Cream
8 oz Blue Cheese, Crumbled
1 Tbsp Worcestershire Sauce
3 Small Cloves Garlic, crushed
Freshly Cooked Rice
Preheat oven to 350 degrees.  Grease 13 X 9 baking dish.  Melt butter in
heavy skillet over med-high heat.  Add chicken and brown well, about 4
minutes/side. Transfer to prepared dish.  Combine sour cream, blue cheese,
Worcestershire sauce and garlic in small bowl.  Spoon mixture evenly over
chicken.  Bake uncovered until juice runs clear when chicken is pricked with
a fork, about  45-50 min.  Garnish with parsley and serve with freshly cooked
rice.

BUSY DAY Cobbler
  • 1/4 c Butter (or margarine, if you must)
  • 1/2 c Sugar
  • 2/3 c Milk
  • 1 c Flour
  • 2 teaspoon Baking powder
  • 13 oz Tart cherries (one normal U.S. can)
  • 2 tablespoon Sugar (to sweeten and thicken; use less or more as needed)
  • Preheat oven to 350 degrees F. Drain cherries, saving liquid.
  • Cream butter and sugar together. Alternately add in milk and sifted dry ingredients. Pour into a buttered and floured casserole dish. Top evenly with cherries. Sprinkle sugar on top and cover with saved liquid/juice. Bake 45-50 minutes.
  • The batter will expand and surround the cherries so they're evenly mixed throughout the cobbler. The juice will congeal to fruity and pudding-like. Serve warm topped with cream, milk or ice cream. (I prefer milk). If any is left, it's good cold, too.

    • 20 Minute Hamburger Skillet Stew

        1/4 lb Lean ground beef

  • 1 lg Onion, sliced wafer-thin
  • 4 Carrots, sliced wafer-thin
  • 2 Potatoes, halved, sliced wafer-thin
  • 3 Ribs celery, sliced wafer-thin
  • 1 c Boiling water
  • 2 t Beef extract OR bouillon
  • 2 Bay leaves
  • 1/4 t Dried thyme
  • Salt OR garlic salt
  • Pepper 1/4 c Dry red wine OR tomato juice
  • 2 T All purpose flour

         Use melon baller and shape meat into tiny meatballs. Brown in skillet. Discard any fat. Stir onion into skillet and cook 1 min. Add boiling water or broth and extract or bouillon. Add remaining veggies, seasonings. Cover, cook over low heat, 15 mins until vegs are tender. Combine wine or water and flour in covered jar. Shake and stir into skillet. Cook and stir until sauce is thick, 4 mins

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         I get a lot of these recipes off the internet. If you see one that is yours please let me know I will be happy to give you  credit.

     

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    By Jen Geib          February 25, 2003

        

    10 -- A  BIBLICAL  RECIPE  FOR  EFFECTIVE  CHILD  TRAINING

     
  • 1 gallon faith in God
  • 7 cupfuls love for your child
  • 1 cup patience
  • 1 cup clarified instruction
  • 1 cup consistent discipline (whipped lightly)
  • 3 teaspoons of pure mercy
  • 1 generous dash of humor
  • 2 cupfuls praise
  • 2 cupfuls liberty

          Pour faith in God into any size family.  Mix one teaspoon of clarified instruction and one teaspoon of consistent discipline.  Add only a half cup of liberty initially.  Stir well and chip lightly. 

         Sprinkle in pure mercy and simmer over a steady flame of prayer.  Proceed to fold in additional teaspoons of instruction and discipline, in equal amounts, adding liberty slowly.  Stir well and whip as needed to smooth out any lumps of disobedience.  Never over beat!  Sweeten to taste with humor and praise. 

         Melt any specks of misunderstanding or sour attitude by turning up the level of prayer and adding extra instruction.  Continue this process until all remaining ingredients have been added and all bitterness has been removed.  When adding the last cup of liberty, be careful not to cause any sudden separation or foaming.  If either of these occur, or if the moral character begins to lose its intended shape, skim off the excess liberty until the desired consistency results. 

         Try adding this liberty again later when character is firmer.  Keep warm over a steady flame of prayer.  Serve with a tender heart and the sincere milk of God's Word.  Never serve with a cold shoulder or a hot tongue. 

    • DIABETIC BANANA BREAD
     
       0.25 c  Sugar;
       0.75 c  Sugar Twin;
       0.33 c  Margarine;
       1.00    Egg;
       2.00    Egg whites;
       1.00 ts Baking soda;
       2.00 c  Flour;
       4.00 tb Milk;
       0.75 ts Vinegar;
       3.00  Bananas; ripe, mashed
      Blend sugar, Sugar Twin, and margarine.  Add eggs and mix well. Sift flour and soda into bowl and stir. Mix milk and vinegar together, then add to mixture. Fold in bananas. Bake 1 hour at 350 degrees in greased 9 x 5 loaf pan.  Let cool and cut into 20 slices. Nutrients per slice: Calories 108, fat 3.6g, cholesterol 14 mg, carbohydrate 17g, sodium 63mg. Exchanges: Bread 1, fruit 1/4, fat 1. Source:

    Almond Joy Bars

    Ingredients (26 servings)

  • 4 c (8 1/2-oz) shredded coconut
  • 1/4 c Light corn syrup
  • 1 package (11 1/2-oz) milk chocolate pieces
  • 1/4 c Vegetable shortening
  • 26 Whole natural almonds (1-oz)

         Line two large cookie sheets with waxed paper. Set large wire cooling rack on paper; set aside.

         Place coconut in large bowl; set aside.

         Place corn syrup in a 1-cup glass measure. Microwave on high (100%) 1 minute or until syrup boils. Immediately pour over coconut. Work warm syrup into coconut using the back of a wooden spoon until coconut is thoroughly coated.

         This takes a little time, and yes, there is enough syrup.

         Using 1 level measuring tablespoon of coconut, shape into a ball by squeezing coconut firmly in palm of one hand, then rolling between both palms. (HINT: Measure out all of the coconut then roll into balls.) Place 2 inches apart on wire racks. Let dry 10 minutes. Re-roll coconut balls so there are no loose ends of coconut sticking up.

         Place milk chocolate and shortening in a 4-cup glass measure or 1 1/2 quart microwave-safe bowl. Microwave on high 1 to 2 minutes or until mixture can be stirred smooth and is glossy; stirring once or twice.

         Working quickly, spoon 1 level measuring tablespoon of the chocolate over each coconut ball, making sure chocolate coats and letting excess chocolate drip down onto waxed paper. While chocolate coating is still soft, lightly press whole almond on top of each. Let stand to set or place in refrigerator. Store in a single layer in airtight container.

         Keeps best if refrigerated. Makes 26. 

    • MARSHMALLOW  FUDGE

     

  • 2 1/4 c. sugar
  • 3/4 c. evaporated milk
  • 1/4 c. margarine
  • 1/4 tsp. salt
  • 1 c. marshmallow cream (or 16  lg. marshmallows)
  • 6 oz. pkg. of semi-sweet chocolate chips
  • 1 tsp. vanilla
  • Chopped nuts (optional)

          Mix together sugar, evaporated milk, margarine and salt.  Then bring to a  boil over medium heat, stirring constantly.  Remove mixture from heat and add remaining ingredients.  Pour into buttered pan and chill. 

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