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Volume 13
Hello everyone, I
hope everyone had a wonderful Easter!
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
Household Tips
Flies
or bees bothering you? Spray them with hairspray and they will take a
quick dive.
Sealed envelope - Put in the freezer for a few hours, then slide a knife
under the flap. The envelope can then be resealed. (hmmm...)
Mustard
Vinaigrette
1 tablespoon Dijon mustard
3 tablespoons sherry wine vinegar
1/2 cup extra virgin olive oil
1/2 cup almond or safflower oil
Salt
Freshly ground white pepper
Salad:
1 tablespoon olive oil
1/2 cup diced fresh artichoke bottoms
Salt
Freshly ground white pepper
1/2 cup diced carrots
1/2 cup diced green beans
1/2 cup diced red onion
1/2 cup diced radicchio
1/2 cup fresh corn kernels
1/2 cup diced celery
1/2 cup diced ripe avocado
1/4 cup peeled, seeded, and chopped tomato
4 teaspoons grated Parmesan cheese
1 cup mixed greens of your choice (curly endive, chicory, baby lettuce),
cut or torn into bite-size pieces
In a small bowl, combine the mustard and vinegar. Slowly whisk in the
oils. Season, to taste, with salt and pepper and set aside. Whisk again
when ready to serve.
In a small skillet, heat the olive oil. Season the diced artichokes
lightly with salt and pepper and sauté until al dente, about 3 minutes.
Transfer to a large bowl and let cool.
Blanch the carrots and beans by placing each into a fine mesh basket. Set
the basket into a pot of boiling salted water and cook until al dente, 2
to 3 minutes. Plunge onto cold water to stop the cooking process. Drain,
cool, and add to the artichokes. Add the onion, radicchio, corn and
celery.
When ready to serve, dice the avocado and the tomato and add to the other
vegetables. Reserving a little vinaigrette, toss the vegetables with the
vinaigrette, sprinkle with the grated cheese, and toss again. Correct
seasoning, to taste.
Toss the greens with the reserved vinaigrette and season with salt and
pepper, to taste.
Divide the salad greens among 4 salad plates. Mound the chopped salad on
the greens and serve immediately.
Note: You can be creative as to the vegetables you want to include or
exclude in your salad. For example, you can use baby peas in season, or
diced Chinese pea pods, or diced Italian squash, etc.
Bisquick Raised Pancakes
1 package active dry yeast
1/4 cup warm water 105 to 115 degrees F
1 large egg
1 1/3 cups milk
2 cups Bisquick® baking mix
Dissolve yeast in warm water in large bowl. Add remaining ingredient and
beat batter by hand until smooth.
To Store: Place in refrigerator, covered, at least 8 hours but no longer
than 24 hours.
To Cook: Preheat griddle over medium heat. Grease griddle, if needed.
For each pancake pour a scant 1/4 cup onto hot griddle. Cook pancakes so
they are golden brown on both sides. Makes 20 pancakes.
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Per serving: 63 Calories; 2g Fat (34% calories from fat); 2g Protein; 9g
Carbohydrate; 13mg Cholesterol; 152mg Sodium
Food Exchanges: 1/2 Starch/Bread; 1/2 Fat
Carolina Pulled Pork
1 pork butt (shoulder)
1 gal cider vinegar
10 ozs Worcestershire sauce
6 ozs chili sauce
1 1/4 ozs crushed red pepper flakes
Mix all sauce ingredients together. Use as a basting sauce for the meat.
The
pork has to be barbecued - that is, cooked long and slow over a real wood
fire, preferably hickory. Temp should be around 220 degrees, and it takes
at
least 1-1/2 hours per pound, or until internal temp. reaches 150-160
degrees. It has to be served on a CWB: Cheap White Bun. After that, the
only question is "with or without?" Cole slaw on top, that is.
Charlotte S. Lammers
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By Jen Geib
April 22, 2003
Baked Eggs with Cheese and Herbs
Recipe By : Greystone Manor, Bird-In-Hand,
Pennsylvania
Serving Size : 12
Categories : Breakfasts Casseroles
Eggs
Amount Measure Ingredient -- Preparation Method
7 eggs
1 c milk
2 tsps sugar
8 ozs Jarlsberg cheese -- shredded
4 ozs cream cheese -- cubed
1 lb cottage cheese, 2% fat -- small curd
1/2 c melted butter
Oregano and rosemary (dried or fresh)
1/2 c flour
1 tsp baking powder
Beat together eggs, milk, and sugar. Add cheeses, melted butter, and
herbs and mix well. Add flour and baking powder. Pour into a 13 x 9
inch baking dish sprayed with non-stick coating.
Bake approximately 45 minutes at 325 degrees if using glass pan (or
350 degrees in a metal pan). Bake until knife inserted in center
comes out clean.
May be made ahead of time and refrigerated.
Yellow Squash Casserole
3/4 pounds crookneck yellow
squash or other yellow summer squash
1/4 pound zucchini or additional yellow summer squash
1/2 cup coarse-chopped carrots
1/4 cup (1/2 stick) unsalted butter
1 large onion, preferably yellow, chopped
1 plump garlic clove, minced
1 1/4 cups saltine or Ritz cracker crumbs
1/2 cup grated mild to medium Cheddar cheese
Hot pepper sauce, such as Tabasco
Salt and freshly milled black pepper
2 eggs, lightly beaten
Preheat the oven to 350 degrees F. Butter a medium baking dish.
Slice the yellow squash and zucchini lengthwise into quarters, then cut
into 1/2-inch-thick wedges. Place the yellow squash, zucchini and carrots
in a saucepan, barely cover with water and salt well. Bring to a boil;
reduce the heat to medium and cover. Cook about 20 minutes, until the
vegetables are very soft.
Meanwhile, warm 3 tablespoons of the butter in a medium skillet over
medium-low heat. Stir in the onion and cook slowly until very soft and
translucent, 6 to 8 minutes. Add the garlic and cook an additional minute.
Scrape the mixture into a mixing bowl. Wipe out the skillet, return it to
medium-low heat, and add to it the remaining tablespoon of butter. Stir in
1/2 cup of the cracker crumbs and cook briefly until the crumbs are
golden. Scrape them onto a small plate and reserve them.
Drain the squash mixture, mashing the vegetables just a bit. Spoon it into
the mixing bowl. Stir in the remaining 3/4 cup of cracker crumbs, cheese
and a good splash or two of the pepper sauce. Salt and pepper generously
to taste. Stir in the eggs and spoon the mixture into the prepared baking
dish. Scatter the toasted cracker crumbs over the top. Bake uncovered for
about 30 minutes, until golden brown and lightly firm in the center. Serve
hot.
No-Peek Oven Beef Tips
2 lbs. stew beef, cut in cubes
1 envelope onion soup mix
1 cup ginger ale (optional)
1 can cream of mushroom soup (add no water)
Mix all ingredients together. Place in a 2 quart baking dish
and bake, covered, for 2 1/2 hours at 300 degrees. Serve with
rice or noodles. Can also be cooked in the Crockpot.
Note: The ginger ale seasons and tenderizes meat.
Sautéed Portobello Mushrooms
4 large Portobello mushrooms salt and freshly
ground pepper
2 tbs. olive oil 1/2 cup chicken broth
1 clove garlic, minced 2 tsp. lemon juice
chopped parsley for
garnish
Remove stems from mushrooms and discard. Use a sharp spoon to gently
scrape
out
black gills and discard (I used a grapefruit spoon). Cut mushrooms into
1/8-inch strips.
Heat oil and garlic in a skillet over medium heat. Add mushrooms and sauté
for about 1
to 2 minutes, or until mushrooms are soft. Season with salt and a generous
amount of
black pepper. Add chicken broth and continue cooking mushrooms over high
heat until
liquid has almost evaporated. Remove from heat, sprinkle with lemon juice
and serve
warm or at room temperature. Garnish with parsley.
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