Recipe Den Newsletter
 

Volume 08

     Hello everyone, hope you are having a wonderful week.

     I made a Yahoo group just for The Recipe Den I hope you will join. There will be more recipes, and tips plus chat and links to exchange http://groups.yahoo.com/group/recipeden

     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 help preserve artichoke color, submerge immediately afterwards in about 2 quarts of water acidulated with 1/2 cup wine vinegar. Cooking it in acidulated water will also help.
 

Prevent ice-cream cones from getting soggy.

By dropping a marshmallow into the point of the cone before filling it.
 

     Bacteria grows most rapidly between 40 degrees F. and 140 degrees F. so keep foods above or below this range as much as possible.

STRAWBERRY  CANDIES

  •  2 c. chopped pecans
  • 1 (7 oz.) flaked coconut
  • 1 (2 oz.) red food coloring
  • Green food coloring
  • 2 lg. boxes strawberry Jell-O
  • 1 can Eagle Brand milk
  • 1 pkg. slivered almonds

         Mix pecans, Jell-O, coconut and milk together.  Refrigerate 1 hour.  Shape into strawberries and roll in red sugar.  Dye almonds green and stick one into top of each strawberry.

    NO CALORIE DIABETIC  DRESSING

     

  • 1/2 c. water
  • 1/2 c. white vinegar
  • 1/2 tsp. salt
  • 1/2 tsp. dry mustard
  • 1/8 tsp. pepper
  • 1/16 tsp. paprika
  • Artificial sweetener to substitute for 4 tsp. sugar

         Combine and refrigerate.  Yield:  1 cup.  1 serving = 1-2 tablespoons.  *Diabetics - this is a free exchange.  Sodium value 133 mg/2 tablespoons (low sodium diets omit salt).  No cholesterol, protein fat or calories.

    •  

    EASTER PINEAPPLE AND MARSHMALLOW SALAD

    2 flat tins crushed pineapple with juice
    1 pkg. sm. colored marshmallows
             Mix and let set.
    1/2 c. mayonnaise
    8 oz. cream cheese
         Whip 1 pt. cream. Add to cream cheese and mayonnaise mixture. Then add to marshmallows. Chill or can be frozen.

    By Jen Geib          March 18, 2003

    Interested in purchasing, selling, or having a TUPPERWARE catalog party, ask me !! Please check out my site.  I offer 10% off your first order, if ordered through me, and not the site.  
    www.my.tupperware.com/ceggiepooh

    BEER  CHEESE

     

  • 2 lbs. sharp Cheddar cheese, at room temp.
  • 2 cloves garlic, mashed
  • 3 tbsp. Worcestershire sauce
  • 1 tsp. dry mustard
  • Tabasco to taste
  • 1/2 bottle beer, or more as rec.
  • 1 tsp. salt, to taste

     Cut the cheese into cubes and place them in a food processor or electric mixer.  Process until perfectly smooth.  Add the garlic, Worcestershire, mustard, and Tabasco.  Blend well.  Add the beer, a little at a time, while continuing to beat the cheese, until the mixture is a good, firm spreading consistency.  (Too much beer will make the cheese too fluffy.)  Stir in the salt, and refrigerate.  (This is a superb keeper.)  Serve on small slices of rye or pumpernickel bread.  Delicious with cold, cold beer.  Serves 15 to 20. 

    •  

    SUPPER ON A BREAD SLICE

    2/3 c. (sm. can) Carnation evaporated milk
    1 1/2 lb. ground beef
    1/2 c. cracker meal
    1 egg
    1/2 c. chopped onion
    1 tbsp. prepared mustard
    1 1/2 tsp. salt
    3/4 tsp. Accent
    1/8 tsp. pepper
    2 c. (8 oz.) grated processed type American cheese
    Heavy duty aluminum foil
    1 loaf French bread

        

    Combine all ingredients.  Cut 1 loaf French bread in half lengthwise.  Spread meat mixture evenly over top surface of bread, then wrap foil around crust side of each half, leaving top uncovered.  Place on cookie sheet and bake in moderate 325 degree oven for 25 minutes.  Garnish with strips of cheese.  Bake 5 minutes longer.  To serve, cut slices across or diagonally.  (I don't usually use grated cheese, I use strips of cheese and bake 5 minutes longer.)

    Strawberry/Spinach Salad


    2 tablespoons sesame seeds
    1 tablespoon poppy seeds
    1/2 cup white sugar
    1/2 cup olive oil
    1/4 cup distilled white vinegar
    1/4 teaspoon paprika
    1/4 teaspoon Worcestershire sauce
    1 tablespoon minced onion
    10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
    1 quart strawberries - cleaned, hulled and sliced
    1/4 cup almonds, blanched and slivered

    Combine all the ingredients. Serve Chilled