Recipe Den Newsletter  

Volume 26

     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

Eliminate ear mites....All it takes is a few drops of Wesson corn oil in your cat's ear. Massage it in, then clean with a cotton ball. Repeat daily for 3 days. The oil soothes the cat's skin, smothers the mites, and accelerates healing.

Vaseline cure for hairballs.....To prevent troublesome hairballs, apply a dollop of Vaseline petroleum jelly to your cat's nose. The cat will  lick off the jelly, lubricating any hair in its stomach so it can pass easily through the digestive system.
 

NEIMAN-MARCUS COOKIES (Recipe may be halved)

2 cups butter
24 oz. chocolate chips
4 cups flour
2 cups brown sugar
2 tsp. soda
1 tsp. salt
2 cups sugar
1 8 oz. Hershey Bar (grated)
5 cups blended oatmeal
4 eggs
2 tsp. baking powder
2 tsp. vanilla
3 cups chopped nuts (your choice)

Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey Bar, and nuts. Roll into balls, and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees. Makes 112 cookies.

 FOR PRINTABLE RECIPE CLICK HERE

SHRIMP (AND OTHER STUFF) MARINADE

1 1/4 tsp. salt
1/2 tsp. paprika
1 tsp. pepper
1 1/4 tsp. garlic powder
3 tbsp. vinegar
3 tbsp. lemon juice
12 tbsp. corn oil

Mix all together and use as a marinade for shrimp, scallops and shish-ka-bob. But, allow the marinade to rest in the fridge at least 24 hours for the flavors to develop before actually adding your shrimp. This makes a large amount. I like it that way because it seems to last in the fridge a very long time. So, following this recipe usually gives me a double amount needed for the marinade.
Judy

FOR PRINTABLE RECIPE CLICK HERE

Mix and Relax Chicken Casserole

Ingredients:
6 split chicken breasts - cooked, de-boned, cut into bite-sized pieces
One 7-ounce package uncooked macaroni
1/2 to 3/4 pound sharp cheddar, grated
1 can water chestnuts, drained and sliced
1 large green pepper, diced
1 medium onion, chopped
1 small jar pimentos, drained and cut up
1 teaspoon salt
2 cans cream of mushroom soup
2 cans milk
5 hard-cooked eggs, sliced
Heat oven to 350 degrees. Mix all ingredients, reserving some cheese for the top. Turn mixture into shallow baking dish. Cover and refrigerate overnight. Next day, uncover and bake about 1-1/2 hours.
Serves: 8 to 10.

FOR PRINTABLE RECIPE CLICK HERE

Almond Stuffed Dates with Bacon

1 (4 oz) pkg. blanched whole almonds
1 pkg pitted dates
1 1/2 pounds lean thin-sliced bacon -- cut in thirds

Put an almond in each date. Wrap a piece of bacon around each stuffed date and secure with a toothpick. Line cookie sheet with aluminum foil. Place dates on foil and bake in preheated 400 degree oven for 12-15 minutes or until bacon is crisp. Remove to rack or paper towel; drain. Serve warm.

FOR PRINTABLE RECIPE CLICK HERE

By Jen Geib          July 16, 2003

Click the picture to visit the Recipe Den

Chocolate Trifle

Two boxes fudge brownie mix
Three small packages instant chocolate pudding
Large container of cool whip

Make the two brownie mixes according to package directions. When cooled, puncture all over with tines of a fork. Drizzle one half cup of Kahlua over each. Crumble brownies and mix together. Make the three boxes of chocolate pudding according to package directions, but use one less cup of milk.
In trifle bowl or other see-through bowl layer one third of crumbled Kahlua-soaked brownies..
Layer one third of the chocolate pudding on top of crumbles.
Divide cool whip into thirds. (You will not use a whole carton) Layer one third of divided cool whip on top of chocolate pudding.
Repeat two more times.

Serves at least 8 people.

FOR PRINTABLE RECIPE CLICK HERE

FOR PRINTABLE RECIPE CLICK HERE

Crockpot Pork Chops
and Rice
 

4 pork chops
1 cup rice, uncooked
1 envelope onion soup mix
1 can cream of mushroom soup
2 cups water

Pour rice into Crockpot. Sprinkle with 1/3 onion soup mix. Place pork chops over rice. Pour mushroom soup over all. Sprinkle remaining onion soup mix over all. Add water. Cook on low for 8 to 10 hours. Serves 4.

FOR PRINTABLE RECIPE CLICK HERE

SINNABON CINNAMON ROLLS

Categories : Bread Machine

1/4 cup butter -- melted
1/4 cup water
1/2 3.4 oz. package instant vanilla pudding (1/4 cup?)
1 cup milk
1 egg -- beaten
1 tablespoon sugar
1/2 teaspoon salt
4 cups bread flour
2 1/2 teaspoons yeast
Filling:
1/2 cup butter -- softened
1 cup brown sugar
4 teaspoons cinnamon
Frosting:
4 oz. cream cheese -- softened
1/4 cup butter -- softened
1 1/2 cups confectioners sugar
1/2 teaspoon vanilla
1 1/2 teaspoons milk
Rolls:
Place ingredients in machine following the specifications of that particular machine. Set for dough cycle. After complete on dough cycle, remove from machine and roll out to an approximate 17x10 rectangle.
Filling:
Mix together brown sugar and cinnamon. Spread softened butter over dough. Sprinkle brown sugar and cinnamon mixture over top. Roll tightly from long end, pinching edges closed when completely rolled. Slice rolled dough into 1/2-inch slices (or larger if a larger bun is preferred). Place into greased cake pans or on a large cookie sheet. If using cake pans, use 3 9-inch pans. Let rise until doubled. Bake at 350 for 15-20 minutes, until golden. Do not over bake.
Frosting:
Spread on very warm rolls. They are best when eaten fresh, but I have found that 10-15 seconds in the microwave rejuvenates them.

Note: You may add chopped nuts with the filling.
 

FOR PRINTABLE RECIPE CLICK HERE