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Volume 24
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
Sunburn - empty a large jar
of Nestea into your bath water
Minor burn - Colgate or
Crest toothpaste
Burn your tongue? Put sugar on it!
Strawberries and Cream Cake
2 3/4 cups cake flour
2 1/2 teaspoons baking powder
2 cups sugar
1 (3-ounce) package strawberry flavored gelatin
1 cup butter, softened
4 eggs
1 cup milk
1 teaspoon vanilla extract
1/2 cup pureed strawberries
1 1/2 cups heavy whipping cream
2 tablespoons sugar
1/2 teaspoon vanilla extract
1 1/2 cups strawberries, sliced
1 1/2 cups strawberries, quartered
Cream cheese frosting (recipe follows)
Preheat oven to 350*F (175*C). Grease and flour three 9-inch round cake
pans. Mix flour and baking powder together and set aside. In a large bowl,
beat sugar, gelatin and butter until fluffy. Add eggs one at a time,
beating well with each addition.
Beat in flour and milk alternately. Fold in 1 teaspoon vanilla and pureed
Strawberries. Divide equally into three 9 inch round cake pans. Bake for
25 minutes or until wooden pick inserted into center of cake comes out
clean. Cool for 10 minutes in the pans, then remove from pans and cool
completely on wire racks. To make the filling:
Beat whipping cream, 2 tablespoons sugar and 1/2 teaspoon vanilla on high
with electric mixer until stiff.
Fill each layer with 1/3 of the whipped cream and 3/4 cup sliced
strawberries. Frost sides of cake with Cream Cheese Frosting. Pipe an edge
of frosting around cake top.
Spread remaining whipped cream on cake top. Top with quartered
strawberries.
Cream Cheese Frosting:
1 (8-ounce) package cream cheese, softened
1/2 cup butter, softened
1 (1-pound) box powdered sugar, sifted
1 teaspoon vanilla
Beat cream cheese until smooth. In separate bowl, combine sugar and
butter;
mix well. Add to cream cheese. Stir in vanilla and beat until smooth.
Makes one 9-inch 3 layer cake.
Elaine
.FOR
PRINTABLE RECIPE CLICK HERE
Barefoot Contessa Zucchini With Parmesan
8 medium zucchini
Good olive oil
2 large yellow onions cut in half and sliced
Kosher salt
Freshly ground black pepper
1/2 C. freshly grated Parmesan cheese
Remove the ends of zucchini and nut in half
lengthwise. Slice the zucchini diagonally in 1/2 inch
slices.
Heat 2 tablespoons of olive oil in a large (12-inch)
sauté pan and add the onions. Cook for 10 minutes on
medium-low heat, until they start to brown. Add half
the zucchini, 1 teaspoon salt, and 1/2 teaspoon pepper
to the pan and cook, tossing occasionally, for 10 to
15 minutes, until just cooked through. Sprinkle with
Parmesan cheese and cook for 30 seconds more. Remove
to a serving platter and repeat with the rest of
zucchini. Serve immediately.
FOR PRINTABLE RECIPE CLICK HERE
Smoky Salmon Spread (Canned)
Recipe By :King Soopers
Serving Size : 25 Preparation Time :0:20
Categories : Appetizers Appetizers - Dips
Salmon
1 15 oz can salmon
2 8 oz cream cheese -- softened
3 tablespoons lemon juice
3 tablespoons heavy cream
1 1/2 teaspoons dill weed
1/4 cup green onions -- thinly sliced
3 drops natural hickory liquid smoke
crackers or French bread rounds
Drain salmon. Beat cream cheese with lemon juice, cream and dill weed in
mixer until light and fluffy. Beat in salmon and green onions until
thoroughly combined. Season with liquid smoke to taste. Chill several
hours before serving to allow flavors to blend. Makes about 3 1/2 cups.
Serving Ideas : Spread on crackers or French bread rounds.
NOTES: The small amount of bones and skin are completely edible and an
excellent source of calcium and omega-3 fatty acids. Simply blend skin and
bones with salmon and other ingredients.
It wasn't oniony enough for me so I added a package of dry onion mix.
FOR PRINTABLE RECIPE CLICK HERE
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By Jen Geib
July 8, 2003
Wisconsin Blue Cheese Balls
2 lbs. lean ground beef
2 whole eggs, slightly beaten
1 C. soft bread crumbs
6 oz. Wisconsin Blue Cheese
2 tsp. salt
2 tsp. pepper
Preheat oven to 400 degrees. Mix all ingredients
thoroughly, using 2 forks to keep from handling the
meet too much. Form into small balls (you can expect a
yield of about 30 meatballs from a pound of ground
meat, 1/2 ounce each), Bake on foil lined cookie sheet
10 minutes - better to have them a little undercooked,
as you will probably reheat them. Should you want a
sauce for them melt, 6 ounces Blue Cheese in 1 cup
cream and pour over. Stephanie Manley
FOR PRINTABLE RECIPE CLICK HERE
Cherry Almond Cake
Serving Size : 8
Categories : Cakes Fruits
24 ozs sour cherries in light syrup -- juice reserved
1/4 lb blanched almonds
1 c all-purpose flour
2 tbsps all-purpose flour
1 tsp double-acting baking powder
1/4 tsp salt
3/4 c unsalted butter -- softened
3/4 c sugar
1 tbsp sugar
3 lg eggs -- separated
1 tsp vanilla
1/4 tsp almond extract
confectioner's sugar -- for dusting
Preheat oven to 375°F. Line the bottom of a buttered 9" cake pan with a
round of waxed paper. Butter the paper, and dust the pan with flour,
knocking out the excess.
In food processor, grind the almonds fine with the flour, baking powder,
and the salt. In the bowl of an electric mixer, cream the butter with 3/4
c of the sugar until the mixture is light and fluffy; add the egg yolks, 1
at a time, beating well after each addition, and stir in the flour
mixture, vanilla, almond extract, and reserved cherry juice.
In another bowl with the electric mixer, beat the egg whites until they
just hold stiff peaks; stir 1/4 of them into the batter to lighten it, and
fold in the remaining whites gently but thoroughly.
Turn the batter into the pan, smoothing the top and arrange the cherries
evenly on it, pressing them into the batter slightly, and sprinkle them
with the remaining 1 tbsp sugar.
Bake in the middle of the oven for 50 to 75 minutes, or until a tester
comes out clean, and let it cool in the pan on a rack for ten minutes.
Invert the cake onto the rack, invert the cake plate over it and invert
the cake onto the plate. Dust the cake with confectioner's sugar through a
doily and garnish it with additional cherries. Serve the cake warm or at
room temperature.
FOR PRINTABLE RECIPE CLICK HERE
Baked Sweet Omelet
This recipe is from the How to Cook Everything
Cookbook, honestly its the best Omelet I have ever
made.
4 eggs
1/2 C. milk
1 Tbsp. flour
pinch salt
2 Tbsp. sugar
2 Tbsp. butter
Preheat the oven to 350 degrees.
Separate the eggs.
Beat the yolks with the milk, flour, pinch of salt,
and sugar. Beat the whites until stiff, but not dry.
Place a large ovenproof skillet, preferably non-stick,
over medium heat and add the butter. When it melts,
gently fold the egg whites into the yolk mixture. Pour
into the skillet and cook for 2 minutes, then transfer
to the oven. Bake until puffy and browned on top, 10
to 20 minutes. Stephanie Manley
FOR PRINTABLE RECIPE CLICK HERE
Chicken Enchiladas
Prep Time: 20 min. - Cook Time: 25 min.
1 can (10 3/4 oz.) Campbell's® Cream of Chicken OR 98% Fat Free Cream of
Chicken Soup
1/2 cup sour cream
1 tbsp. butter OR margarine
1 medium onion, chopped
1 tsp. chili powder
2 cups chopped cooked chicken OR turkey
1 can (about 4 oz.) chopped green chilies
8 flour tortillas (8'')
1 cup shredded Cheddar cheese OR Monterey Jack cheese
Directions:
MIX soup and sour cream.
HEAT butter in saucepan. Add onion and chili powder and cook until tender.
Add chicken, chilies and 2 tbsp. soup mixture.
SPREAD 1/2 cup soup mixture in 2-qt. shallow baking dish. Spoon about 1/4
cup chicken mixture down center of each tortilla. Roll up and place
seam-side down in dish.
SPOON remaining soup mixture on top. Sprinkle with cheese. Bake at 350°F
for 25 min. or until hot. Serves 4.
This complete casserole needs only some fresh veggies and tortilla chips
on
the side for added "crunch." Slice a fresh pineapple for dessert to serve
with pound cake.
It is not really an exaggeration to say that peace and happiness begin,
geographically, where garlic is used in cooking.
FOR PRINTABLE RECIPE CLICK HERE
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