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Volume 17
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
CANNED GOODS: Any canned goods
that have become the size or shape of a softball should be disposed of...
very carefully.
CEREAL: It is generally a
good rule of thumb that cereal should be discarded when it is two years or
longer beyond the expiration date, or when it will no longer fall out of
the box by itself.
Shrimp Veracruz with Brown Rice, Corn &
Olives
Recipe By : Bon Appétit, January 2003
Serving Size : 8
Categories : Salads Shrimp
Amount Measure Ingredient -- Preparation Method
6 c water
2 c brown rice
1 1/2 tsps salt
1 3/4 c frozen corn kernels -- thawed
6 green onions -- finely chopped
1 red bell pepper -- finely chopped
1 green bell pepper -- finely chopped
3/4 c green olives -- coarsely chopped
1 lb large shrimp -- peeled and de-veined
16 ozs salsa -- chunky
1/3 c olive oil
1 tbsp fresh lime juice
1 1/2 tsps ground cumin
1 tsp lime zest
Lime wedges
Make the components of this salad early in the day, then toss in the
shrimp just before serving. (Buy cooked shrimp, if you like, to save a
little time.)
Combine 6 cups water, 2 cups rice, and 1 1/2 teaspoons salt in heavy large
saucepan. Bring to boil over high heat. Reduce heat to medium, cover, and
cook just until rice is tender, about 30 minutes. Stir in corn, then
drain. Transfer rice mixture to large bowl. Refrigerate until cold,
stirring occasionally, about 1 hour. Mix in green onions, bell peppers,
and olives.
Boil shrimp in large pot of boiling salted water until cooked
through, about 3 minutes. Drain; set aside. Blend salsa, oil, lime juice,
cumin, and lime peel in processor until dressing is smooth.
Stir half of dressing into rice mixture. (Can be made up to 8 hours ahead.
Cover shrimp, rice mixture, and remaining dressing separately and chill.)
Mix shrimp and remaining dressing into rice mixture. Season salad with
salt and pepper. Transfer salad to large platter. Garnish with lime
wedges. Bon Appetit, Betsy Burtis
If you missed last weeks issue you can read it
Here.
Stuffed Cheddar Chicken
Serves:4
Ingredients
4 skinless, boneless chicken breast halves
3 ounces Cheddar cheese
1 tbsp. butter, melted
1/3 cup dairy sour cream
1/4 cup bottled salsa
Fresh chopped cilantro
Instructions:
1. Preheat grill. Spray grill rack with nonstick cooking spray.
2. Pound each chicken breast to 1/4" thickness between two sheets of
plastic wrap or waxed paper. Season breasts with salt and pepper.
3. Cut cheese into 4 pieces. Place 1 slice in center of each chicken
breast. Roll chicken around cheese, folding in sides. Brush with butter.
4. Cover and grill chicken rolls seam sides down over medium heat for 15
minutes, turning after 10 minutes or until chicken tests done.
5. Serve chicken with sour cream and salsa. Sprinkle with cilantro. Pam
Cobb
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By Jen Geib
May 23, 2003
Amish Potato Salad
Recipe By : "Amish and Mennonite Kitchens"
Serving Size : 6
Categories : Potatoes Salads
Amount Measure Ingredient -- Preparation Method
9 medium Potatoes
1 1/2 sm Onion -- chopped
1 1/2 c Celery
1 1/2 tsps Celery Seed
1 1/2 tsps Salt
6 eggs, hard-boiled -- diced
Dressing:
3 eggs -- beaten
1 1/8 c sugar
1 1/2 tsps cornstarch
salt -- to taste
3/8 c vinegar -- to taste
3/4 c heavy cream
1 1/2 tsps mustard
1/4 c butter -- softened
1 1/2 c mayonnaise
Cook potatoes in their jackets until soft. Cool, peel, and dice. Mix
potatoes gently with the remaining 5 ingredients; then add to the
dressing.
DRESSING: Mix Eggs with sugar, cornstarch and salt. Add vinegar, cream and
mustard. Cook until thickened.
Remove from heat and beat in butter. Add mayonnaise and mix until smooth.
Add potato mixture to the cooled dressing, folding gently together Bon
Appetit, Betsy Burtis
Chicken Ala-King for the Crockpot
Recipe By : Mary Curtis
Serving Size : 1
Categories :
Amount Measure Ingredient -- Preparation Method
1 can cream of chicken soup
3 tablespoons flour
1/4 teaspoon black pepper
dash cayenne pepper
1 pound boneless skinless chicken breasts -- cubed or
shredded or 1 pound can of chicken meat chunks
1 celery rib -- chopped
1/2 cup chopped green bell pepper
1 small onion -- chopped
1 10 oz pkg frozen peas -- thawed
2 tablespoons diced pimentos -- drained
white wine or sherry to taste (opt.)
Combine soup, flour and peppers in crock pot, stir until smooth. Stir in
chicken, celery, onion and green pepper.
Cover and cook on low 7-8 hours or until meat is cooked through.
Stir in wine, peas, and pimentos. Cook 30 minutes longer.
Serve over biscuits, puffed pastry shells, or rice
Sponge Cake
(recipe from a box of Manischewitz potato
starch)
7 eggs
1 ½ c. sugar, sifted
1 ½ t. grated lemon rind
1 ½ T. lemon juice
¾ c. Manischewitz potato starch, sifted
Dash of salt
Separate six of the eggs. Beat the six yolks and the one whole egg until
frothy. Gradually add sifted sugar, lemon juice and lemon rind, beating
constantly and thoroughly. Then gradually add sifted potato starch,
stirring constantly to ensure thorough blending.
Beat egg whites with the salt until stiff but not dry. Fold gently but
thoroughly into egg yolk mixture.
Place in un-greased 10 inch tube pan. Bake in a moderate oven (350 degrees)
about 55 minutes or until cake springs back when touched gently with
fingers. Invert pan and cool thoroughly before removing cake.
Note: I added the zest from one lemon and the zest from one orange to the
batter. Also, I beat the egg whites first to eliminate washing the beaters
after beating the yolks. I have a tube pan with a removable bottom. It
makes it easier to remove angel food and sponge cakes from the pan.
Marguerite |
