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Volume 16
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
DAIRY PRODUCTS:
Milk is
spoiled when it starts to look like
yogurt.
Yogurt is spoiled when it starts to look like cottage cheese.
Cottage
cheese is spoiled when it starts to look like regular cheese.
Regular
cheese is nothing but spoiled milk anyway - if you can dig down
and
still find something non-green, bon appetit!
Shrimp Rockefeller
Recipe By : Little Rock Cooks
Serving Size : 10
Categories : Appetizers Shrimp
Amount Measure Ingredient -- Preparation Method
2 pounds shrimp -- cooked and cleaned
1/2 cup butter
1 1/2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon Accent
1/4 teaspoon Tabasco
1 teaspoon celery salt
1/2 cup chopped green onions
1/2 cup chopped parsley
2 cloves garlic -- minced
20 oz frozen chopped spinach -- thawed and drained
3 slices white bread -- without crusts
3/4 cup water
2 teaspoons melted butter
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
Melt 1/2 cup butter and blend in seasonings. Add green onions, parsley,
garlic, and spinach and sauté 10 minutes. Pour water over bread and break
up. Add to vegetable mixture and stir. Arrange shrimp either in bottom of
casserole or in individual dishes and cover with vegetable-bread mixture.
Combine melted butter, crumbs, and cheese. Sprinkle mixture over top and
bake at 400 degrees for 15
minutes. May be refrigerated overnight before baking.
SERVES: 6 (10 to 12 as an appetizer)
<http://www.jllr.org>Little
Rock Cooks... Recipes Handed Down from Generation to Generation Copyright
1972 The Junior League of Little Bon Appetit, Betsy Burtis
Caramel Apple Dip
Ingredients:
1 package (8 ounces) cream cheese, softened
1/2 cup apple butter
1/4 cup packed brown sugar
1/2 teaspoon vanilla
1/2 cup peanuts, chopped
5 apples or pears, wedged
Directions:
Combine all ingredients except peanuts and apples in Small Batter Bowl;
mix well. Chop peanuts using Food Chopper; add to Batter Bowl. Mix well;
chill. Wedge apples using Apple Wedger; arrange around dip and serve.
Yield: 16 servings (2 cups)
Cook's Tips: Apple butter can be found in the jams and jellies section of
most grocery stores. Substitute 1 can (8 ounces) crushed pineapple,
drained, for the apple butter.
Margaritas
Amount Measure Ingredient -- Preparation Method
1 can Frozen Minute Maid Lime Juice -- Thawed
1 can Water
1 can Tequila
1/2 can Triple Sec
Mix all ingredients in a large pitcher and keep in the refrigerator. You
can serve this right away.
Per Serving (excluding unknown items): 117 Calories; 0g Fat (0.0% calories
from fat); 0g Protein; 5g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol;
7mg Sodium. Exchanges: .
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By Jen Geib
May 16, 2003
Beer
Cheese
1 lb. aged cheddar cheese (sharp)
1 lb. American or "rat" cheese (bland)
2 or 3 garlic pods (to taste)
3/4 of a 12 of. bottle of beer (about 1 cup mol)
3 T Worcestershire sauce
1 t slat, or more to taste
1 t powdered mustard
Dash Tabasco sauce or Cayenne pepper
Grind the cheese (do not use processed cheese) with the garlic pods. Mix
with this: Worcestershire sauce, salt, mustard and Tabasco or cayenne. Put
in a bowl in an electric mixer and add slowly enough beer to make a paste
smooth enough to spread. Store in covered jars and keep in the icebox
until needed.
And Life Goes On ...
Lillian
Spinach Salad
1-6 oz. pkg. Spinach
1/2 cup Raisins
Red Onion slices
Dressing:
Bacon bits
1/2 cup Honey
1/2 cup Lime juice
2 tbsp Dijon mustard
Wash and clean spinach. Place spinach in a large bowl. Sprinkle raisins
and sliced onions over spinach and toss. Combine dressing ingredients in a
small glass mixing bowl and whisk together. Heat dressing in the microwave
on high for 1 minute or until warm. Then poor dressing over salad into
individual bowls. Store leftover dressing in refrigerator after use.
Enjoy,
Roblyn Hymes
Pepper Corn
1 (8 ounce) package cream cheese, at room temperature or cut in chunks
1 (4-ounce) stick (8 tablespoons) butter
1 (12 ounce) can evaporated milk
1 (16 ounce) bag frozen corn
1 (4 ounce) can green chilies
Preheat oven to 350 degrees F. Melt cream cheese and butter in a saucepan.
When ingredients are melted, stir in evaporated milk, corn, and green
chilies. Pour mixture into 1-quart casserole. Bake in a 350 degrees F.
oven until brown and bubbly (about 20 minutes). Makes 4 servings
Pastiera with Strawberry Sauce
Serves 8
1 quart whole milk
3/4 cup Arborio rice
1 tsp ground cinnamon
1/2 tsp coarse salt
1 vanilla bean, split lengthwise
1 1/4 cups granulated sugar
unsalted butter, for pan
3 pounds fresh ricotta cheese, drained 3 hours or preferably overnight
3 whole large eggs plus 3 large yolks, lightly beaten
Confectioners' sugar, for dusting
Strawberry Sauce
1. Bring milk to a boil in a large saucepan over medium-high heat. Stir in
rice, cinnamon, salt, and vanilla bean. Reduce heat to medium-low; cook,
stirring occasionally with a wooden spoon, until rice is very tender and
has absorbed all liquid, about 30 minutes.
2. Remove pan from heat. Stir in 3/4 cup granulated sugar. Cover; let
cool, stirring occasionally. Discard vanilla bean.
3. Preheat oven to 350. Butter and flour an 8-inch spring-form pan. In a
large bowl, combine the rice mixture, ricotta, whole eggs and egg yolks,
and remaining 1/2 cup sugar. Pour into prepared pan. Bake until golden on
top and almost set in the center, 65 to 70 minutes; cover with foil if
starting to brown too much. Transfer pan to a cooling rack.
4. When cake has completely cooled, run a knife around edge to loosen.
Gently remove ring; transfer cake to a serving platter. Sprinkle with
confectioners' sugar, and serve with sauce.
Strawberry Sauce:
makes 1 1/2 cups
1 pint strawberries, hulled and halved
2 tbs sugar
2 tsp freshly squeezed lemon juice
Combine all ingredients in a medium non-reactive saucepan. Cook over
medium-low heat, stirring occasionally, until strawberries are soft, 5 to
7 minutes. Serve warm or at room temperature.
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