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Volume 21
Hello everyone, I
hope everyone enjoys 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
Cleaning liquid that doubles as
bug killer....If menacing bees,
wasps, hornets, or yellow jackets get in your home and you can't
find the insecticide, try a spray of Formula 409. Insects drop to
the ground instantly.
Smart splinter remover.....just pour a drop of
Elmer's
Glue-All over the splinter, let dry, and peel the dried glue off the skin.
The splinter sticks to the dried glue.
Shredded BBQ Beef Sandwich
Makes 12 to 16 sandwiches
Boneless beef chuck roast: 4 lb
Oil for browning: as directed
Onion, chopped: 2 large
Ketchup: 1 cup
Beef stock or rich broth: 1 cup
Chili sauce: 2/3 cup
Cider vinegar: ¼ cup
Brown sugar, packed: ¼ cup
Worcestershire sauce: 3 Tbsp
Mustard, prepared: 2 Tbsp
Molasses: 2 Tbsp
Lemon juice: 2 Tbsp
Salt: 1 tsp
Cayenne pepper: ¼ tsp
Black pepper: ½ tsp
Liquid smoke: 1 Tbsp
Kaiser or hamburger rolls: 12 to 16.
In a Dutch oven, brown the roast on all sides in oil. In a separate
saucepan, sauté the onion until translucent. Add all remaining
ingredients. Bring to a boil, then reduce the heat and simmer for 15
minutes. Pour the sauce over the browned roast in the Dutch oven. Cover
and roast at 325° for 2 hours. Turn the roast and cook for 2 more hours,
or until very tender.
Remove the roast and shred using 2 forks. Return the shredded meat to the
sauce and keep warm until served. Serve on rolls.
Apple Breakfast Bread
Serving Size : 8
2 cups Flour
3 Apples
1 teaspoon Salt
4 teaspoons Baking powder
2 tablespoons Brown sugar
4 tablespoons Shortening
3/4 cup Milk
2 cups Raisins -- chopped
1 teaspoon Cinnamon
1 Egg -- well beaten
2 tablespoons Butter -- melted
2 tablespoons Brown sugar
Sift flour, measure, and sift with baking powder, salt, and sugar. Cut in
shortening and add raisins. Add sufficient milk to which egg has been
added to make stiff dough. Mix thoroughly. Pour into well-oiled shallow
pan. Brush dough with melted butter.
Pare, quarter, and core apples and cut in thin slices. Arrange in rows in
the dough, allowing edges to overlap. Brush apples with more melted butter
and sprinkle with cinnamon and brown sugar, which have been mixed
together.
Bake in moderate oven (400 F) 20 minutes or until apples are
tender.
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By Jen Geib
June 17, 2003
CRANBERRY COFFEECAKE
Active time: 15 min Start to finish: 1 3/4 hr
2 cups fresh or thawed frozen cranberries (8 oz)
1 3/4 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
2 large eggs
1 teaspoon vanilla
1/2 cup whole milk
Garnish: confectioners sugar
Special equipment: a 9- by 5- by 3-inch loaf pan
Makes 6 to 8 servings. Preheat oven to 350°F.
Pulse cranberries with 1/2 cup granulated sugar in a food processor until
finely chopped (do not purée). Transfer to a sieve and let drain while
making batter.
Sift together flour, baking powder, and salt. Beat together butter and
remaining 1 1/4 cups granulated sugar in a large bowl with an electric
mixer at medium-high speed until light and fluffy, about 5 minutes with a
standing mixer or about 8 minutes with a handheld. Add eggs 1 at a time,
beating well after each addition, then beat in vanilla. Reduce speed to
low and add flour mixture and milk alternately in batches, beginning and
ending with flour and mixing until just incorporated.
Spread one third of batter evenly in well-buttered loaf pan, then spoon
half of drained cranberries evenly over batter, leaving a 1/2-inch border
along sides. Top with another third of batter and remaining cranberries,
leaving a 1/2-inch border along sides, then cover with remaining batter.
Bake in middle of oven until golden brown and a tester inserted in center
comes out without crumbs, 1 to 1 1/4 hours. Cool cake in pan on a rack 30
minutes.
Invert cake onto rack. Serve warm or at room temperature.
Cooks' note:
" Coffeecake can be made 1 day ahead. Cool completely, then store in a
cake keeper or wrapped in foil at room temperature. If desired, warm in a
350°F
oven 15 minutes before serving.
Carrie
http://www.carrieskiddiecloset.com
Resale Infant & Children's Clothing Store * Personalized Gifts * FREE
Contests
Hawaiian Chicken Salad
Recipe By : Finneytown Woman's Club Cookbook
Serving Size : 8
1 chicken -- stewed, and diced
4 hard boiled eggs
1 cup white grapes
1 cup chunk pineapple
1 cup celery -- diced
1 cup pecans -- roughly chopped
Dressing:
1/4 cup water
2 eggs
1/4 cup vinegar
1/2 cup sugar
salt and pepper
Cook the dressing ingredients together whisking and stirring constantly
until thick. Pour over chicken mixture. Chill at least four hours or
overnight.
Caramel Squares
2 cups graham cracker crumbs (about 20 graham crackers)
1 can sweetened condensed milk
6-ounce package of butterscotch chips
1 cup chopped nuts
Preheat oven to 325 degrees F. Grease and flour 9-inch square pan. Combine
all ingredients and spread in pan. Bake for 20 to 25 minutes.
Cut into squares while still warm.
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