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Volume 19
Hello everyone, I
hope everyone enjoyed their Holiday.
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
Honey remedy for Skin
Blemishes......Cover the blemish with a dab of honey and place a band-aid
over it. Honey kills the bacteria, keeps the skin sterile, and speeds
healing. It works overnight.
Listerine therapy for toenail
fungus....Get rid of unsightly toe nail fungus by soaking your toes in
Listerine mouthwash. The powerful antiseptic leaves your toenails looking
healthy again.
SCRAMBLED EGG CASSEROLE
1/2 cup butter or margarine, divided
2 Tablespoon all-purpose flour
1/2 teaspoon salt
1/8 teaspoon peter
2 cups milk
1 cup (4 oz) shredded American cheese
1 cup cubed fully cooked ham
1/4 cup sliced green onions
12 eggs, beaten
1 can (4 oz) sliced mushrooms, drained
1 1/2 cups soft bread crumbs
Additional sliced green onions, optional
In a medium saucepan, melt 2 Tablespoons butter. Add flour, salt and
pepper; cook and stir until mixture begins to bubble. Gradually stir in
milk; cook until thickened and bubbly, stirring constantly. Remove from
the heat. Add cheese; mix well and set aside. In a large skillet, sauté
ham and onions in 3 Tablespoon butter until onions are tender. Add eggs;
cook and stir until they begin to set. Add the mushrooms and cheese sauce;
mix well. Pour in a 7x11 1/2-in. dish. Melt remaining butter; toss with
bread crumbs. Sprinkle over top of casserole. Cover and refrigerate for
2-3 hours or overnight. Bake, uncovered, at 350º for 25-30 minutes or
until top is golden brown. Sprinkle with onions if desired.
Yield: 6-8 servings. Pam Cobb
Beef Choy Hot Pot
Recipe By : Cooking Light
Serving Size : 4
Categories : Beef
2 1/4 cups water
3/4 cup low sodium beef broth
1/3 cup rice vinegar
1/3 cup low sodium soy sauce
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1 tablespoon vegetable oil
1 pound beef stew meat -- cut into bite size pi
1 1/4 cups chopped green onions
1 garlic clove -- minced
1 teaspoon minced peeled fresh ginger
2 cups thinly sliced bok choy
1 1/2 cups thinly sliced carrot
2 cups hot cooked wide rice noodles or fettuccine
Combine first 6 ingredients, stirring with a whisk; set aside.
Heat vegetable oil in a large Dutch oven over medium-high heat; add beef,
browning on all sides. Add broth mixture, green onions, garlic, and
ginger; bring to a boil. Cover, reduce heat, and simmer for 1 hour and 30
minutes or until beef is
tender. Stir in bok choy and carrot, cook 5 minutes or until tender.
Serve beef mixture over noodles.
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By Jen Geib
June 06, 2003
Bananas With Caramel Sauce
Use very firm, slightly green bananas to create this flavorful fruit
dessert.
3 or 4 bananas, peeled
2 tablespoons orange or lemon juice
2 tablespoons margarine or butter
1/4 cup molasses
1/4 cup whipping cream
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup walnut halves
Microwave Directions: Slice bananas in half crosswise, then length wise.
Brush with orange juice. Place margarine in 9-inch microwave-safe pie
plate. Microwave on 100% (High) for 30 seconds or until melted. Stir in
molasses, cream, cinnamon and nutmeg. Microwave on 100% (High) for 1-1/2
to 2 minutes or until slightly thickened, stirring once. Add bananas and
walnuts; spoon sauce over to coat. Microwave on 100% (High) for 30 seconds
or until bananas are tender. Serve immediately over waffles, ice cream or
orange slices. 4 servings
Pam Cobb
Pasta Salad for a Crow
2 pounds of spaghetti, broken into thirds
1 large bottle Italian salad dressing
1 whole bottle Salad Supreme (on spice shelf in grocery)
1/4 cup parmesan cheese
Cook spaghetti and drain, add dressing and Salad supreme and cheese and
mix well. Let marinate in fridge overnight. The next day add:
2 bell peppers diced
4 tomatoes diced
1 red onion diced
1 can mushroom stems and pieces, drained (large)
2 small cans sliced black olives
Mix all and serve (2 9x13 pans). To stretch this salad you can add some
garbanzos or kidney beans, sliced raw zucchini, salami, ham... whatever
suits your fancy.
Cuisine:
"American"
Source:
NOTES : For the person who wanted a pasta salad for graduation
parties. This makes a mountain of salad and it really is easy and good.
Every time I take it to a gathering people ask for the recipe. Mary
Sour Cream Chocolate Chip Cookies
2 cups flour
1/2 tsp. salt
1 tsp. baking soda
3/4 cup butter, softened
1 cup sugar
1.2 cup firmly packed dark brown sugar
1 T. vanilla (yes, that's right)
2 large eggs
1/2 cup sour cream
1 cup raisins
1 cup coarsely chopped toasted walnuts
12 ounces of chocolate chips.
Cream butter, sugars, and vanilla at medium speed until creamy, about 2
minutes. Beat in eggs one at a time, beating well after each addition,
scrapping bowl when necessary Add the sour cream, mixing until blended
At low speed add the dry ingredients, mixing just until combined Using a
wooden spoon, stir in raisins, nuts and chocolate chips Drop by T. onto
prepared cookie sheets, spacing 2 inches apart. Bake at 375 degrees, for
12 to 15 minutes, until golden brown Transfer to wire racks and cool.
These are so good.
Vaughndell
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