Recipe Den Newsletter    

 

Volume 11

     Hello everyone, I can't believe it's almost April. Before long we will be talking Holiday recipes.

    

     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/?yguid=118969826

     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

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

 A special thanks to those who submitted new recipes.

     Breakfast in a Loaf

6 eggs -- scrambled
1 round loaf bread -- 8-9" in diameter
1/4 lb sliced ham -- from the deli
1/2 red bell pepper -- chopped
1/2 c shredded Monterey Jack cheese
1/2 c shredded Cheddar cheese
1/2 c sliced pitted ripe olives
1 med tomato -- thinly sliced
4 ozs sliced mushrooms -- well drained

Prepare scrambled eggs. Remove from heat; cover to keep warm.

Preheat oven to 350 degrees. Cut 2 inch slice from top of loaf; set aside for lid. Remove soft interior of loaf, leaving a 1 inch thick wall and bottom.

Place ham on bottom of loaf. Top with red pepper. Sprinkle with half of the cheeses.

Add a layer of all the eggs, a layer of olives, a layer of mushrooms, and a layer of tomatoes.

Top with a layer of the rest of the cheeses.

Place lid on loaf. Wrap tightly in foil; place on baking sheet. Bake about 30 minutes, or until heated through. Cut into 8 wedges.

Smoked Salmon and Eggs in Puff Pastry


1 frozen puff pastry sheet
8 eggs
1/2 c skim milk
1/4 tsp salt
1/4 tsp pepper
1 tbsp butter
4 ozs cream cheese with chives -- tub style
1/2 tsp dried dill weed
3 oz smoked salmon lox -- thinly sliced
1/3 c shredded mozzarella cheese
1 egg -- slightly beaten
1 Tbsp water
Puff Pastry Stars -- optional

Thaw puff pastry according to package directions. Lightly grease a baking sheet; set aside. In a mixing bowl beat together the 8 eggs, milk, salt, and pepper. In a large skillet melt margarine or butter over medium heat; pour in egg mixture. Cook without stirring till mixture begins to set on the bottom and around edge.

Using a spatula or a large spoon, lift and fold the partially cooked eggs so the uncooked portion flows underneath. Continue cooking over medium heat for 2 minutes or till eggs are just set. Remove from heat; dot with cream cheese and sprinkle with dill weed. Stir gently till combined. Set aside.

Unfold pastry on a lightly floured surface; roll into a 17x12-inch rectangle. Place on baking sheet (short sides may extend over side of sheet). Arrange the smoked salmon crosswise down the center one-third of the pastry to within 1 inch of the top and bottom edges of the pastry. Spoon scrambled eggs over salmon.

Sprinkle eggs with the shredded mozzarella cheese. Combine beaten egg with water. Brush the edges of the pastry with the egg mixture. Fold one short side of the pastry over the filling (see middle photo, right).

Fold the remaining short side over top. Seal top and ends well and brush the top of the pastry with the egg mixture. Top with about 10 to 12 Puff Pastry Stars, if desired, and brush with egg mixture.

Bake in a 375°F oven for 25 minutes or till pastry is golden brown. (Or, if desired, cover and chill unbaked pastry up to 24 hours. Uncover; bake in a 375° oven for 35 to 40 minutes or till pastry is golden brown and filling is hot.)

Puff Pastry Stars: Thaw the remaining sheet of puff pastry and unfold it on a lightly floured surface. Roll the pastry into a 10-inch square. Using a 1-inch star-shaped cutter, cut out stars. Place 10 to 12 stars on the unbaked salmon- and egg-filled pastry

Place remaining star cutouts on an un-greased baking sheet; bake in a 375 oven for 12 to 15 minutes or till golden. Makes about 40 pastry star cutouts.

By Jen Geib          April 08, 2003

    Chicken Pot Pie
 

1 whole chicken -- cooked and cut up
1 can cream of chicken soup
1 can chicken broth
1 can mixed vegetables*
salt and pepper
Topping:
1 cup buttermilk
1 cup self-rising flour
1 stick butter


Pot Pie: Mix together and put into dish.

Topping: Mix together after melting butter. Pour over meat mixture. Put in oven for 50 minutes or until crust is brown at 350 degrees. *I would prefer using frozen vegetables, but perhaps after cooking the canned ones would be fine. If you don't want leftover buttermilk, use the dried in a can. When I do buy buttermilk, I always seem to find a use for
the leftover because it is delicious. Mary Curtis

Spiced Apple Waffles

 

Recipe By :Lisa Yockelson
Serving Size : 5
Categories : Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/8 teaspoon ground cloves
1/3 cup plus 1 tablespoon superfine sugar
1/2 cup sour cream -- *see Note
3 large eggs
7 tablespoons butter -- melted and cooled
1 cup buttermilk -- plus extra as needed
2 1/2 teaspoons vanilla extract
1 cup peeled and shredded apple

Sift the flour, baking powder and soda, salt, all the spices and the sugar into a large mixing bowl.

Whisk the sour cream, eggs, and melted butter in a medium-size mixing bowl; slowly whisk in the buttermilk. blend in the vanilla extract.

Pour the liquid ingredients over the dry ingredients, add the shredded apples, and stir to form a better, using a wooden spoon or rubber spatula. The batter will be moderately thick. If the batter gets too thick as it stands, stir in additional buttermilk, a tablespoon or two at a time.

Preheat the waffle iron. Spoon a generous 1/3 cup of batter onto the center of each square (if your iron is square...mine is round so I just use 1/3 cup in the middle). Cook the waffles until golden, 1 minute to 1 minute and 15 seconds. Serve the waffles hot out of the iron, sprinkled with confectioners' sugar and topped, if you wish, with apple butter or maple syrup or honey-butter.


Oven-Roasted Vegetables with Garlic
 

 

Recipe By : Bon Appetit, 9/95
Serving Size : 6
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 parsnips -- peeled and quartered
6 carrots -- quartered
6 shallots -- peeled, halved
2 med red onions -- each in 8 wedges
1 lg garlic bulbs -- separated & peeled
1 tbsp dried rosemary
1 tbsp dried thyme
2 tbsps olive oil
1 tbsp melted butter -- * see note

*Original called for 2 tbsps melted butter.

Preheat oven to 400° F. Mix first 7 ingredients in large roasting pan. Drizzle with oil and butter and toss to coat. Roast vegetables until golden and tender, stirring occasionally, about 1 hour 20 minutes. Season with salt and pepper. Transfer vegetables to platter and serve.