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Volume 15
Hello everyone, I
hope everyone enjoyed their weekend.
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
Here's a great tip
if you need to sew something black but you don't have any black thread,
use white then touch it up with a black marker
My Mother's American Baked Beans
Recipe By : Mary Curtis
Amount Measure Ingredient -- Preparation Method
1 large onion -- sliced
1 pound dried white beans
1/2 cup sugar -- 1 inch dice
1 small bottle ketchup
8 ounces bacon strips*
maple syrup (optional)
Karo syrup or golden syrup
salt and pepper
Soak beans overnight according to package directions in plenty of water.
Cook until tender (do not salt). Reserve some of the cooking liquid to use
if necessary.
Line a 11 x 13 pan with the sliced onions. Sprinkle the sugar over the
onions. Spread the ketchup over the sugar and spread the cooked beans over
all. Salt and pepper to taste. If the beans seem very dry, add some of the
reserved liquid if necessary.
Cut the bacon strips into 1 inch pieces. 8 ounces of bacon are necessary
for thinly sliced bacon. Cover the beans with the pieces of bacon so that
the whole casserole is covered with them. The amount of bacon required
depends on how thickly sliced the bacon is. It is important to make sure
you have all the beans covered for the flavor. Pour a thin layer of maple
syrup over the bacon for flavor. Then cover with the syrup which should
caramelize when cooked.
Bake at 350 degrees F. until brown on top about 1 hour. Cover them with
foil for the first 30 minutes, and then remove the foil. These beans hold
well in a warm oven.
NOTES : My mother used to just put strips of bacon over the top of the
beans. But when people were served, some people weren't served any bacon,
so I began cutting it into pieces to insure the flavor for everyone.
These beans can be prepared the day before, and if they become a little
dry
after sitting overnight, add some of the reserved liquid.
Strawberry Rhubarb Pie
Recipe By : Village House, Los Gatos, CA
Serving Size : 6
Categories : Pies
1 pie crust (9 inch), -- unbaked
1 cup sugar
3 tablespoons tapioca
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 pound rhubarb, -- cut in 1/2" pieces
1 cup whole small strawberries
Topping:
1/3 cup flour
1/3 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3 tablespoons butter
Combine sugar, tapioca, salt and nutmeg. Add rhubarb and strawberries; mix
to coat the fruit. Let stand about 20 minutes. Put into pie shell.
Topping:
Combine topping ingredients, cutting in butter until mixture is
crumbly. Sprinkle on top of pie filling. Bake at 400 degrees for 35 - 40
minutes.
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May 9, 2003
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Baked Apricot Casserole
Thanks Inez
4 fifteen ounce cans of apricot halves, drained
One pound dark brown sugar
Twelve ounces of crushed Ritz crackers
Half pound of butter
Grease 13 x 9 pan with some butter. Place a layer of half the apricots in
the baking dish. Sprinkle with half of the crushed Ritz crackers and half
of the brown sugar. Dot with half of the butter. Repeat. Bake at 300
degrees for an hour.
Tastes great with vanilla ice cream.
Beef Tenderloin with Shallot Mustard Sauce
Serving Size : 6
Categories : Beef Eat-L
Amount Measure Ingredient -- Preparation Method
1 1/2 pounds beef tenderloin
2 teaspoons coarse salt
1 teaspoon coarsely ground pepper
1 tablespoon olive oil
3 large shallots -- cut into 1/4" rounds
2 tablespoons balsamic vinegar
1 cup beef broth
1 tablespoon Dijon mustard
2 teaspoons coarse mustard
2 tablespoons unsalted butter
1/4 cup Dry white wine
Heat the oven to 425F. Coat beef on all sides with the salt and
pepper. Place a skillet with oven-proof handle over medium-high heat,
and add olive oil. When very hot, add meat; sear on all sides until
browned. Transfer the pan to oven for 10 minutes. Add shallots to
pan; return to oven for 15 to 20 minutes more, or until a meat
thermometer registers 135F for medium-rare (I left it in the oven for
40 to 45 minutes, or 155F for medium-well). Remove beef from pan;
let rest on cutting board for at least 10 minutes.
Place the pan with the shallots over medium-high heat, and deglaze by
adding balsamic vinegar, stirring up any browned bits from the bottom
with a wooden spoon. Add the beef broth, and simmer lightly until
reduced, 2 to 3 minutes. Reduce heat to low, and stir in mustards
and butter. Keep sauce warm until serving. Cut beef into
1/2-inch-thick slices; top with sauce and serve.
Posted by Sharon Barbour
Garden Sangria
INGREDIENTS
1 gallon dry white wine
2 cups brandy
1 cup orange liqueur
4 oranges, sliced
1 bunch fresh mint leaves
1 (1-liter) bottle club soda, chilled
1 quart whole strawberries
2 lemons, thinly sliced
2 limes, thinly sliced
Garnishes: fresh mint sprigs, strawberries, red seedless grapes, orange
and lime wedges
INSTRUCTIONS
Combine first 5 ingredients in a large container; cover and chill 8 hours.
Add club soda and next 3 ingredients just before serving; serve sangria
over ice, if desired. Garnish, if desired.
* Ginger ale may be substituted for club soda.
Benedictine
This spread can be used as a dip or a sandwich & canapé ingredient. It was
made popular at Louisville's Benedict's restaurant earlier in this
century.
1 lg Cucumber
8 oz Cream cheese, softened
2 Tbl Onion, grated
1/4 tsp Salt
1 Tbl Mayonnaise
dash Green food coloring (optional)
Pare, grate & drain cucumber. Combine all ingredients in food processor.
Serve as is, as sandwich or canapé spread. Thin with sour cream to make a
dip
for vegetables.
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