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Volume 23
Hello everyone,
Well last weeks printable newsletter was a great success. Thanks to
everyone who asked for it.
I am always looking for tips,
tricks and recipes. Let me know if you would like to contribute, I will
give you credit for anything you submit for the newsletter.
recipeden@recipeden.com
Household Tips
Pam cooking spray will dry finger nail polish
Mayonnaise will KILL LICE, it will also condition your hair
Elmer's Glue - paint on your
face, allow it to dry, peel off and see dead skin and blackheads come with
it.
Shiny
Hair - use brewed Lipton Tea
Betsy's Pasta Salad
Serving Size : 4
Categories : Pasta and Noodles Salads
1/2 lb pasta
3/4 c low-fat sour cream
1/3 c light mayonnaise, Hellmann's
1 tbsp white wine vinegar
1/4 c shredded 2% Cheddar Cheese
1 slice bacon -- cooked and crumbled
2 tbsps finely chopped onion -- or to taste
2 eggs, hard-boiled -- chopped
dried parsley -- to taste
dried dill -- to taste
celery salt -- to taste
garlic salt -- to taste
beau monde -- to taste
fresh ground black pepper -- to taste
Cook pasta according to package directions. Drain, rinse, cool.
Stir together sour cream, mayonnaise, white wine vinegar and herbs.
Toss dressing with pasta and then stir in cheese, chopped eggs and bacon.
Chill. If salad is too dry when served, toss with a tablespoon or so of
water before serving.
.FOR
PRINTABLE RECIPE CLICK HERE
Curried Chicken Burgers
2 TBS olive oil
1/2 cup chopped red onion
2 tsp curry powder
1 pound ground chicken or turkey
1 small egg, lightly beaten
1/2 cup fresh bread crumbs
1/4 cup peeled, grated Granny Smith apple
1/4 cup chopped mango chutney
2 scallions, thinly sliced
salt and pepper to taste
4 toasted hamburger buns
Mayonnaise, for garnish (optional)*
Carrot Salad, for garnish* (see right)
Place the oil and chopped onion in a skillet over medium-low heat; cook,
stirring, for 10 minutes. Reduce heat to low, add the curry and cook,
stirring for 1 minute. Remove to a bowl and cool. Combine with all the
remaining ingredients except the buns and garnishes. Form the mixture into
4 patties (about 3 inches in diameter and 1 inch thick) Prepare coals for
grilling. Brush the grill with vegetable oil. Cook burgers over medium
heat for 5 minutes per side, or until cooked through. Serve on the buns ,
spread with the mayo if desired. Top each burger with 2 TBS carrot salad.
FOR PRINTABLE RECIPE CLICK HERE
Cajun Turkeyloaf with Roasted Sweet
Potatoes
Serving Size : 6
Categories : Favorite Meatloaf
Turkey
2 tablespoons oil
2 pounds ground turkey
1/3 cup ketchup or salsa
1 large green pepper -- finely chopped
2 ribs celery -- finely chopped
1 tablespoon Cajun seasoning
1/2 teaspoon onion salt
1/2 teaspoon liquid hot-pepper seasoning
2 pounds sweet potatoes, peeled, cut in 1/3" thick
half-moons
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup prepared salsa
Heat oven to 350 coat large roasting pan with 1 tablespoon oil. In large
bowl, mix turkey, ketchup, green pepper, seasonings. Shape into 9X4 oval
loaf pan. Place meat loaf in roasting pan. In another large bowl, combine
sweet potatoes, remaining oil, salt and pepper. Spoon potatoes around the
meat loaf in the pan. Bake in a 350° oven for 65 to 70 minutes or until
internal temp. reaches 160 degrees and the potatoes are tender.
For last 10 minutes of cooking, spoon salsa evenly over top of meat loaf
Make a salad and dinner is done. Laura
FOR PRINTABLE RECIPE CLICK HERE
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By Jen Geib
July 1, 2003
Classic Spritz Cookies
Ingredients:
1 1/2 cups (3 sticks) butter or margarine, softened (do not
substitute vegetable oil spread)
1 cup sugar
1 egg
1 teaspoon vanilla
3 1/2 cups all-purpose flour (14 ounces)
Colored sugar or sprinkles (optional)
Preheat oven to 375°F. In Classic Batter Bowl, beat butter on medium speed
of electric mixer until creamy. Add sugar, egg and vanilla; beat well. Add
flour, 1 cup at a time; mix well. Dough will be soft; do not refrigerate.
Fill Cookie Press, fitted with disk of your choice, with dough using
Medium Scoop. Press dough onto flat Baking Stone 1 inch apart. Decorate
cookies with colored sugar or sprinkles, if desired. Bake 10-12 minutes or
until firm but not brown. Cool 2 minutes on flat Baking Stone; remove to
Stackable Cooling Rack. Repeat with remaining dough.
Yield: 6-7 dozen cookies
Nutrients per serving: (2 cookies): Calories 120, Total Fat 7 g, Sodium 70
mg, Fiber 0 g
Variation: Chocolate Spritz Cookies: Decrease flour to 3 cups. Increase
sugar to 1 1/4 cups. Add 1/3 cup unsweetened cocoa powder to flour
mixture.
Proceed as recipe directs.
FOR PRINTABLE RECIPE CLICK HERE
Dutch Oven Cornbread
2 cups of Cornmeal
2 cups of Flour
1 tsp. of Salt
4 tsp. of Baking Powder
2 cups of milk
½ cup of oil
2 eggs
1 box YELLOW CAKE MIX with pudding, add this last after mixing, use box
directions.
Mix all dry ingredients and then wet ingredients.
Prepare Cake mix like it says on the package.
Combine all ingredients and pour into a greased 14 inch regular Dutch
Oven.
Bake with 16 to 18 coals on the top and 8-10 coals on the bottom for 30-35
minutes. Rotate the lid and bottom in opposite directions every 10 minutes
on a level cooking surface to prevent burning.
FOR PRINTABLE RECIPE CLICK HERE
Carrot Salad Topper
Goes with the Curried Chicken Burgers, see left.
For the dressing:
3 TBS olive oil
1 1/2 TBS fresh lemon juice
1 tsp Dijon mustard
1/2 tsp sugar
salt and pepper to taste
6 carrots, peeled and grated
1 TBS freshly snipped chives
Combine all of the dressing ingredients in a large bowl with a whisk.
Add the grated carrots and chives, toss with the dressing.
* I didn't have time to make the salad, and I don't like mayo, so I
just topped it with a dollop of plain yogurt.
FOR PRINTABLE RECIPE CLICK HERE
HO-HO CAKE
1 chocolate fudge cake mix
Make 1 chocolate fudge cake mix as instructed on box. Spread in a large
greased shallow cake pan, 12x18x3/4. Bake at 350 degrees for 15 minutes.
Cool.
FILLING
5 Tbsp. flour
1 1/2 c. milk
1 stick butter
1 c. sugar
1/2 c. shortening
Cook 5 Tbsp. flour and 1 1/2 c. milk until thick. Add butter, sugar &
shortening. Beat with mixer on high speed until light and fluffy (8-10
min.) Spread fluff evenly over the top of the cake to about 1/4 inch from
the edge of the pan. Chill.
HO-HO FROSTING
1 stick butter
1 tsp vanilla
1 1/2 c. powdered sugar
3 sq. semi-sweet chocolate, melted
2 Tbsp. hot water
1 egg, beaten
Melt butter & chocolate. Add egg, vanilla, powdered sugar, & hot water.
Beat by hand until smooth. Spread immediately over cake. Keep in
refrigerator.
FOR PRINTABLE RECIPE CLICK HERE
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