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Volume 22
Hello everyone, By
popular demand I have come up with a printable version for each recipe. If
you have any trouble getting any of the recipes to come up please let me
know.
recipeden@recipeden.com
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
Hunt's tomato
paste boil cure....Cover the boil with Hunt's tomato paste as a compress.
The acids from the tomatoes soothe the pain and bring the boil to a head.
Balm for broken blisters.....To disinfect a broken blister, dab on a few
drops of Listerine....a powerful antiseptic. Heinz vinegar to heal
bruises...Soak a cotton ball in white vinegar and apply it to the bruise
for 1 hour. The vinegar reduces the blueness and speeds up the healing
process.
Chicken Breasts Stuffed with Artichokes, Lemon, Goat Cheese
Serving Size : 4
Categories : Chicken & Poultry
2 1/2 tablespoons Italian seasoned bread crumbs
2 teaspoons grated lemon rind
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 oz marinated artichoke hearts -- drained and chopped
3 oz herbed goat cheese -- softened
4 6-ounce skinless boneless chicken breast
Preheat oven to 375 degrees.
Combine first 6 ingredients; stir well.
Place each chicken breast half between 2 sheets of heavy-duty plastic
wrap, pound to 1/4 inch thickness using a meat mallet or rolling pin. Top
each breast half with 2 tablespoons cheese mixture; roll up jelly-roll
fashion. Tuck in sides, secure each roll with wooden picks.
Heat a large nonstick skillet coated with cooking spray over medium-high
heat. Add chicken to pan, and cook 3 minutes on each side or until
browned. Wrap the handle of pan with foil, and bake at 375 degrees for 15
minutes or
until chicken is done
.FOR
PRINTABLE RECIPE CLICK HERE
Sausage Gravy
Serving Size : 4
Categories : Sausage
1/2 pound ground breakfast sausage
1/4 cup margarine
3/8 cup flour
3/4 teaspoon salt
1/4 teaspoon pepper
3 cups milk
Brown sausage in frying pan. Add margarine, when melted add flour and stir
until smooth. Remove from heat and add spices. Stir in milk. Cook mixture
on medium high heat, stirring constantly until boiling. Let boil one
minute.
Let cool and refrigerate overnight. Must be made ahead for best flavor.
Heat and serve over warm biscuits or bread.
This recipe can be frozen for later use.
FOR PRINTABLE RECIPE CLICK HERE
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By Jen Geib
June 24, 2003
EASY YUMMY UPSIDE
DOWN CAKE
1 10-oz. pkg. miniature marshmallows
1 box cake mix, any flavor of your choice
1 can pie filling of your choice
Spray a 13 x 9-inch pan. Pour marshmallows onto the bottom of the pan.
Then prepare cake mix according to package directions and pour over
marshmallows. Pour pie filling on top. Bake at 350 degrees for 40 minutes.
Marsha Anderson
FOR PRINTABLE RECIPE CLICK HERE
Beef and Bok Choy Hot Pot
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 pieces
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, and cook 5 minutes or until tender.
Serve beef mixture over noodles.
FOR PRINTABLE RECIPE CLICK HERE
Chicken Scaloppini
Serving Size : 4
Categories : Chicken & Poultry
4 6-ounce skinless boneless chicken breast
2 teaspoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup Italian-seasoned bread crumbs
Cooking spray
1/2 cup fat-free chicken broth
1/4 cup dry white wine
4 teaspoons capers
1 tablespoon butter
Place each chicken breast half between 2 sheets of heavy-duty plastic
wrap; pound to 1/4 inch thickness using a meat mallet or rolling pin.
Brush chicken with juice, and sprinkle with salt and pepper. Dredge
chicken in breadcrumbs. Heat a large nonstick skillet coated with cooking
spray over medium-high heat. Add chicken to pan; cook 3 minutes on each
side or until chicken is done. Remove from pan; keep warm. Add broth and
wine to pan, and cook 30 seconds, stirring constantly. Remove from heat.
Stir in capers and butter..
FOR PRINTABLE RECIPE CLICK HERE
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