Recipe Den Newsletter

Volume 25

     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

Kills fleas instantly. Dawn dishwashing liquid does the trick. Add a few drops to your dog's bath and shampoo the animal thoroughly. Rinse well  to avoid skin irritations. Goodbye fleas

Rainy day cure for dog odor....Next time your dog comes in from the rain, simply wipe down the animal with Bounce or any dryer sheet,  instantly making your dog smell springtime fresh.
 

High Country Stuffed Pheasant

From the wit’s End kitchen, compliments of Executive Chief Brain Christensen.

1 Cup each of diced celery, carrots, onions, Portobello mushrooms, wild rice (any style), and chopped pecans
3-4 eggs to bind stuffing
10 strips bacon
Pheasant or chicken
Salt and pepper to taste

 Salt and pepper bird outside and inside and then dress bird with bacon strips. Combine stuffing ingredients, stuff bird, tie the legs so the stuffing won’t fall out and then grill over a medium fire until done. Depending on the size of bird, time will vary. A good rule is that when you can turn the leg bone easily in the socket, the bird is cooked.

Note- the stuffing does not have to be prepared in the bird. You can always bake it in a greased baking dish at 350* for 30-45 minutes.

Connie B.
http://thebabycollection.com

 FOR PRINTABLE RECIPE CLICK HERE

Smoky Mountain Chicken

4 skinless, boneless chicken breasts
ground black pepper to taste
1 teaspoon garlic powder
1 teaspoon Italian-style seasoning
1 (18 ounce) bottle barbecue sauce
4 slices ham
4 slices Monterey Jack cheese
1/8 cup chopped green onion
for topping
1/4 cup chopped tomatoes, for garnish

Directions:
1 Preheat oven to 350 degrees F (175 degrees C).
2 Place chicken breasts in a lightly greased 9x13 inch
baking dish. Season with pepper, garlic powder and
Italian seasoning to taste. Bake seasoned chicken in the preheated oven for 20 to 30 minutes or until cooked through and juices run clear. 3 When chicken is done, remove from oven and pour on barbecue sauce. Layer each breast with slice of ham, then slice of cheese. Return to oven and continue to bake for 5 minutes or until cheese has melted. Remove from oven and to with chopped green onions and tomatoes.

Pam Cobb

FOR PRINTABLE RECIPE CLICK HERE

Asian Lettuce Wraps

1 lb. lean ground beef (I used ground round)
16 Boston, Bibb or butter lettuce leaves
1 can (5 oz drained sliced water chestnuts
1 large onion (for about 1 cup chopped)
2 tablespoons minced garlic
1 tablespoon soy sauce
1/4 cup hoi sin sauce
2 teaspoons grated fresh ginger
1 tablespoon rice wine vinegar or red wine vinegar (I used rice wine vinegar)
1 teaspoon Asian chili pepper sauce (the recipe called for 2 teas., but I thought that was quite a lot of heat)
1 bunch scallions (for about 3/4 cup sliced)
2 teaspoons Asian (dark) sesame oil

Place the beef over high heat in a 12-inch non-stick skillet. Cook, turning and stirring to break up the meat. While the meat cooks rinse the lettuce leaves, making sure to leave them whole, and set them aside to drain in a colander or on paper towels. Chop the onion, adding it to the skillet as you chop. Reduce the heat to medium-high and continue to cook, stirring
frequently, while adding the garlic, soy sauce, hoi sin sauce, ginger, vinegar and chili pepper sauce.
Cook until most of the meat is crumbled and brown. Add the water chestnuts that have been finely chopped. Rinse the scallions and trim away the roots. Thinly slice the scallions, using all of the white part and enough of the tender green tops to make about 3/4 cup.
Add them to the skillet. Add the sesame oil. Stir and cook just until the scallions begin to wilt, about 2 minutes. Remove the skillet from the heat.
 

Arrange the lettuce leaves around the outer edge of a large serving platter. Pour the meat mixture into the middle of the serving platter. To serve, allow each person to spoon some of the meat mixture (about 1/4 cup) into the middle of each lettuce leaf and wrap the leaf around the meat, taco style. (Like tacos, the wraps are eaten out of hand.)

4 servings  Enjoy.

FOR PRINTABLE RECIPE CLICK HERE

By Jen Geib          July 15, 2003

Click the picture to visit the Recipe Den

Moroccan Carrot Salad - Chizu Salada

1 pound carrot
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1/4 teaspoon white pepper
1/4 teaspoon ground hot red chili flakes (optional)
2 tablespoons olive oil
1 clove garlic -- chopped fine
juice of 1 lemon
1 tablespoon flat-leafed parsley

1. Peel and cut carrots into 1/4 inch slices. Bring water to boil and add salt and carrots.
2. Cook carrots until soft but with some firmness. Drain and Cool.
3. Mix remaining ingredients with carrots. Toss well. Refrigerate. Serve cool or at room temperature

 

FOR PRINTABLE RECIPE CLICK HERE

FOR PRINTABLE RECIPE CLICK HERE

Appley Kielbasa
2 pounds fully cooked kielbasa sausage
3/4 cup brown sugar
1 cup chunky applesauce

Cut kielbasa into 1" pieces and combine with brown sugar and applesauce in 3 quart Crockpot. Cover and cook on low for 6-8 hours until thoroughly heated. 12 appetizer servings
Pam Cobb


FOR PRINTABLE RECIPE CLICK HERE

Pecan-Crusted Tilapia

Serving Size : 4

1/2 cup dry bread crumbs
2 tablespoons finely chopped pecans
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 cup low-fat buttermilk
1/2 teaspoon hot sauce
3 tablespoons all-purpose flour
4 6-oz tilapia fillets
1 tablespoon vegetable oil -- divided 1/2T+1/2T
4 lemon wedges

Combine bread crumbs, pecans, salt, garlic powder, and black pepper in a shallow dish. Combine Buttermilk and hot sauce in a med bowl. Place flour in a shallow dish. Dredge one fillet in flour; dip in buttermilk mixture; dredge in  bread crumbs. Repeat procedure with remaining fillets.

Heat 1-1/2tsps oil in a large non-stick skillet over med-high heat. Add 2 fillets; cook 3min on each side or until fish flakes easily when tested with a fork. Repeat procedure with remaining oil and fillets. Serve with lemon wedges.

Yield: 4 servings

FOR PRINTABLE RECIPE CLICK HERE

Orzo Salad with Chickpeas, Dill, and Lemon

Serving Size : 4

1 cup uncooked orzo
1/2 cup thinly sliced green onions
1/2 cup crumbled feta cheese -- ~2oz
1/4 cup chopped fresh dill
1 19-oz can chickpeas -- drained
3 tablespoons fresh lemon juice
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon cold water
1/2 teaspoon salt
1/2 teaspoon bottled minced garlic

1. Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water; drain.
2. Combine pasta, onions, cheese, dill, and chickpeas in a large bowl, tossing gently to combine.
3. Combine juice and remaining ingredient in a small bowl, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat.
Yield 4 servings (serving size 1-1/4 cups)

FOR PRINTABLE RECIPE CLICK HERE