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Volume 27
I will be on vacation
next week, So there will be no newsletter for Tuesday August 4th 2003.
Also I am running low on
household tips. If you have any please send them to:
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 anything you submit for the newsletter.
recipeden@recipeden.com
Household Tips
Quaker Oats for fast pain
relief....It's not for breakfast anymore! Mix 2 cups of Quaker Oats and 1
cup of water in a bowl and warm in the microwave for 1 minute, cool
slightly, and apply the mixture to your hands for soothing relief from
arthritis pain.
IRISH CREAM
1 and 3/4 cup Irish Whiskey
1 can (14 oz.) Eagle Brand sweetened condensed milk
1 cup coffee
1/2 pint cream
4 eggs
2 tablespoons chocolate syrup
2 teaspoons instant coffee
1 teaspoon vanilla extract
(If you're not worried about nuts, add 1/2 teaspoon almond extract as
well)
Combine in blender until smooth, store in refrigerator.
FOR
PRINTABLE RECIPE CLICK HERE
Taco Salad
Serving Size : 4
Categories : Favorites Main Entrees
Sauces/Dressings Vegetables/Salads
1 ripe avocado -- diced small
1 head of lettuce chopped in salad bite pieces
3 tomatoes -- chopped
1 onion -- chopped
1 can ripe olives (small can) -- sliced
1/2 pound cheddar cheese -- grated
1/2 package Doritos chips -- crushed coarsely
1 small bottle of Catalina Lite Dressing
1 pound lean ground beef
1 package Taco Seasoning mix
1 can Ranch Style Beans
Brown ground beef with the 1 package of Taco Seasoning. Add Ranch Style
Beans and simmer until flavors blended.
Separately mix all other ingredients together in a large bowl. After well
mixed, then add meat and dressing again mixing well. Sprinkle crushed
Doritos chips over top and serve. An alternate serving method which we
like, is to add the crushed Doritos over the salad after it is on your
plate which avoids chips becoming soggy while the leftovers sit for
several minutes in the serving bowl. However, this is so good, it seldom
sits for very long.
Description:
A Main dish salad courtesy of Sue Ann Harrison
Yield:4 heaping plates Per Serving (excluding unknown items): 583
Calories; 43g Fat (66.5% calories from fat); 36g Protein; 12g
Carbohydrate; 2g Dietary Fiber; 145mg Cholesterol; 1022mg Sodium.
Exchanges: 5 Lean Meat; 1 Vegetable; 5 1/2 Fat; 1/2 Other Carbohydrates.
FOR PRINTABLE RECIPE CLICK HERE
Boiled Salad Dressing
Method I. About 1 1/4 Cupfuls
Dissolve:
1/2 to 1 teaspoon dry mustard
1 to 2 tablespoons sugar
1/2 teaspoon salt
2 tablespoons flour
1/4 teaspoon paprika
in: 1/2 cup cold water
Beat in the top of a double boiler:
1 whole egg or 2 yolks
1/4 cup vinegar
Add the dissolved ingredients. Cook and stir the dressing over boiling
water until it is thick and smooth.
Add: 2 tablespoons butter Chill the dressing. It may be thinned with :
Sweet or sour cream
Method II. About 1 1/2 Cupfuls
Beat in the top of a double boiler:
2 egg yolks
2 teaspoons sugar
1 tablespoon melted butter
2/3 cup milk
1/4 cup vinegar
2 teaspoons salt
A few grains cayenne
1 teaspoon dry mustard
Dissolve:
2 teaspoons cornstarch in 1/3 cup milk
Add it to the ingredients in the double boiler. Cook and stir the
dressing cover boiling water until it is thick. Cool it. You may add
chopped parsley, chives or other herbs.
Fold it into:
2 stiffly beaten egg whites
Method III. About 1 1/4 Cupfuls
Beat in the top of a double boiler:
1 teaspoon salt
1/3 teaspoon paprika
1/4 to 1/2 cup sugar
2 tablespoons melted butter
6 tablespoons cream or fruit juice
3 eggs
(1/2 teaspoon mustard)
Stir and cook the dressing over soiling water until it is thick. Add
slowly, 6 tablespoons lemon juice The dressing may be thinned with fruit
juice or cream.
FOR PRINTABLE RECIPE CLICK HERE
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By Jen Geib
July 29, 2003
Click the picture to visit the Recipe Den
Toni's Cream Cheese Chicken
Ease of Cooking: Medium Difficulty
Serving Size: 4
Ingredients:
1- 2 Tbsp. butter
4 chicken breasts, boneless, skinless, seasoned with salt and pepper
½ cup
dry vermouth (or chicken stock if you prefer)
1 tsp. garlic powder, coarse
grind if possible
6 oz. cream cheese, softened (low fat is fine, or even no fat)
1/2 C.
sliced green onion
Preparation: Brown seasoned chicken breasts in butter
in heavy skillet, cooking until just barely done; 8-10 minutes should
work. Set aside and keep warm. Pour dry vermouth in same skillet,
deglazing by stirring and scraping up the browned bits from cooking the
chicken, and cooking 3 minutes. Add garlic powder. Whisk in softened cream
cheese. (Add a little chicken
stock or milk if you feel it is too thick – sauce should be consistency of
heavy cream.) Return chicken , with any accumulated juices, to the pan.
Check seasoning – I would add some green hot sauce here. Spoon some sauce
over chicken, garnishing with green onion. Serve with brown or
white rice or angel hair pasta.
FOR PRINTABLE RECIPE CLICK HERE
ORANGE LIQUEUR
3 large oranges
3 cups vodka
1 and 1/2 cups superfine sugar (I use baker's sugar because it dissolves
so
well.)
Pare orange rind from oranges (be careful not to get any white pith). Blot
peel on paper towel to remove excess oil. Put peel in 4 cup screw top jar.
Add 2 cups of vodka. Close jar. Store in cool, dark place for 2 weeks.
Remove peel. Add remaining vodka and sugar. Close jar and let it age a few
weeks.
NOTE: I use either old liquor bottles with screw type caps, or large
open-mouthed jars (like mayonnaise jars) for the liqueurs which have solid
ingredients.
For time sake
both Irish Cream and Orange Liqueur are on the same page for printing.
FOR PRINTABLE RECIPE CLICK HERE
FIRE BALLS
a.. 12 ounces Jalapeno peppers, canned
b.. 1 cup Buttermilk baking mix
c.. 6 ounces Mozzarella cheese -- shredded
d.. 1 pound Sausage
e.. 6 ounces * Seasoned bread crumbs
* Use a spicy breading mix made for pork or for less spicy dish use
unseasoned fine dry bread crumbs. A mixture of pork breading crumbs and
plain crumbs is good to use.
1. Cut off stem ends from the peppers.
2. Stuff peppers lightly with cheese, then set aside.
3. Thoroughly mix sausage, biscuit mix, and remaining cheese. Make small
patties from the mixture. Place a pepper in the center of each patty, then
wrap and seal the dough around the pepper. Coat one or two balls at a time
by shaking them in a plastic bag with the pork breading mix or seasoning
of your choice.
4. In a lightly greased skillet, brown sausage balls until the sausage is
thoroughly cooked, turning several times. Let cool a bit on a paper towel
and serve.
Pam Cobb
FOR PRINTABLE RECIPE CLICK HERE
Cranberry Almond Bread
Recipe By : 11/18/98 Providence Journal
Serving Size : 12
Categories : Breads Fruits
2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1/4 cup milk
1/2 cup butter -- melted
1 1/2 teaspoons almond extract
1 1/2 cups fresh or frozen cranberries
1 tablespoon sugar
1/4 cup sliced almonds
Preheat oven to 375 degrees. Grease an 8-1/2-by-4-1/2-by-4-inch loaf pan.
Combine flour, sugar, baking powder and salt in a medium mixing bowl. Set
aside. Combine egg, milk, butter, almond extract and cranberries in a
medium
mixing bowl. Add to dry ingredients, mixing just until the dry
ingredients are moist. Spread batter in loaf pan. Sprinkle with sugar and
almonds. Bake for 45 minutes. Reduce heat to 350 degrees. Bake for 30
minutes or until a toothpick inserted into center of loaf comes out clean.
Makes one loaf. Posted to Eat-L by Maxine in RI.
Per serving: 201 Calories; 10g Fat (42% calories from fat); 3g Protein;
26g Carbohydrate; 21mg Cholesterol; 319mg Sodium
FOR PRINTABLE RECIPE CLICK HERE
Triple Strawberry Layered Pound Cake
a.. 1 prepared pound cake
b.. Hershey's Strawberry Syrup
c.. 1 to 2 qts. vanilla ice cream, slightly softened
d.. 3 cups sliced fresh strawberries
e.. 1/3 cup Hershey's Strawberry Syrup
f.. Strawberry Syrup Whipped Cream (recipe follows)
Slice pound cake lengthwise into three slices. Spoon or brush 3 to 4
tablespoons strawberry syrup over bottom and middle layer. Place bottom
cake slice on serving plate; spread with half of softened ice cream. Top
with middle layer of cake; spread with remaining softened ice cream. Top
with remaining cake slice. Freeze until firm. Stir together strawberries
and 1/3 cup strawberry syrup. Prepare Strawberry Syrup Whipped Cream. To
serve, slice ice cream filled cake and serve with sliced strawberries and
Strawberry Syrup Whipped Cream. Yields 8 to 10 servings.
In small bowl, beat together 1 cup (1/2 pt.) cold whipping cream and 1/3
cup strawberry syrup until stiff.
FOR PRINTABLE RECIPE CLICK HERE
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