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Volume 29
I hope
everyone had a wonderful weekend. Here is this weeks newsletter enjoy.
Also I am running low on
household tips. 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
Thanks so
much for the tips from Inez.
To remove salt
from over salted sauce, stew, or soup....peel a potato, cut in half, and
let it cook with the sauce. Then throw the potato away as it will absorb
the salt.
Baked Chicken Parmesan
4 chicken breasts (boneless, skinless)
5 T. melted butter
1 Tbl. Dijon mustard
3/4 cup dried Italian style bread crumbs
1/2 cup grated Parmesan cheese
2 Tbs. chopped dried parsley
1 tsp. dried basil
Preheat oven to 400 degrees
Lightly grease a 9 x 15 baking dish.
In a shallow bowl, combine butter with the mustard.
In another bowl, blend together bread crumbs, cheese, parsley and basil.
Dip chicken pieces first into the mustard mixture, and then coat with the
bread crumb mixture.
Place in the baking dish.
Bake uncovered, for 45 minutes
I didn't have Dijon mustard, so I used Honey mustard and it was good.
Vaughndell, in beautiful state of WA.
FOR
PRINTABLE RECIPE CLICK HERE
LEI'S GRAPE NUT PUDDING
Serving Size : 1
Categories : Dessert Pudding
5 cups grape nuts
5 cups bread--what ever old bread
was in the house, usually rye and
pumpernickel--coarse grind in
processor or blender
1/3 cup raisins
1/3 cup chopped pecans or walnuts
1 quart milk
5 eggs or 1 1/4 cups Eggbeaters
1 cup sugar
2 teaspoons vanilla extract
1 jigger rum (optional)
1/4 cup butter or margarine
Place ground bread in a greased 9 x 13-inch baking dish. Sprinkle raisins
and nuts over it. In a large bowl, beat milk, eggs, sugar, vanilla and rum
until well blended; pour over bread .Cover and soak well ,at least a half
hour , add grape nuts, push into custard till its all covered. Let sit
about 5-10 minutes. Preheat oven to 350 degrees. Dot mixture with butter
Place dish in a larger pan .Fill pan with hot water halfway up sides of
baking dish. Bake 40 to 45 minutes or until pudding is set in center.
note: when I did this for my brother he liked it with the grape nuts not
soaked with the bread. When I did it for my family, I soaked the bread and
grape nuts together. It comes out smoother. I have also done it with
almost all grape nuts, soaked. with just 1 -2 slices of pumpernickel
bread, processed. Some times we served it with vanilla ice cream while it
was still warm, so it melted. Some times it was served cold with sweetened
whipped cream or fruit sauce. Usually just fresh fruit pureed in the
blender with a little wine and sugar or jelly melted with a little wine.
FOR PRINTABLE RECIPE CLICK HERE
Cheese Enchiladas with Green Sauce
Recipe By : Bon Appetit February 1995
Serving Size : 6
Categories : Main dishes: Vegetarian*
***SAUCE***
1/2 10-oz pkg frozen chopped spinach
1 tablespoon butter
1 tablespoon all purpose flour
1 cup whipping cream
1 cup milk
6 tablespoons chopped fresh cilantro
3 green onions -- minced
1/2 4-oz can diced green chilies -- drained
1 3/4 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/4 teaspoon dried crushed red pepper
***ENCHILADAS***
1/2 cup vegetable oil
12 6-inch corn tortillas
3 cups grated mild cheddar cheese
1 1/2 cups grated Monterey Jack cheese
1/2 cup finely chopped onion
1 tablespoon chopped fresh cilantro
1/2 cup sour cream
SAUCE:
Cook spinach according to package instructions. Drain well. Set aside.
Melt butter in heavy medium skillet over medium heat. Add flour and stir
mixture 2 minutes; do not brown.
Gradually whisk in whipping cream and milk.
Simmer until thickened, about 5 minutes. Stir in spinach, cilantro, green
onion, chilies, cumin, coriander and red
pepper. Puree in batches in processor until almost smooth.
Season with salt and pepper. (Can be prepared 1 day ahead. Cover and
refrigerate. Bring to room
temperature before using.)
ENCHILADAS:
Heat oil in heavy small skillet over medium-high heat.
Using tongs, briefly dip each tortilla in oil to soften, about 15 seconds
per side. Transfer to paper towels and drain.
Combine cheeses in large bowl; set aside 1 1/2 cups for topping. Combine
onion and cilantro in small bowl.
Place 1/4 cup cheese mixture in center of 1 tortilla.
Spoon 2 teaspoons onion mixture over.
Roll up tortilla. Place seam side down in large glass baking dish. Repeat
with remaining tortillas, cheese and onion, using 1/4 cup cheese for each.
(Can be made 1 day ahead. Cover and chill.)
Preheat oven to 375F.
Stir sour cream into sauce; pour over enchiladas.
Sprinkle with reserved 1 1/2 cups cheese.
Bake until cheese melts and enchiladas are heated through, about 25
minutes.
Converted by MC_Buster.
FOR PRINTABLE RECIPE CLICK HERE
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By Jen Geib
August 19, 2003
Click the picture to visit the Recipe Den
Brandied Fruit Starter
Serving Size : 1
Categories : Fruit Pickles, Preserves & Relishes
3 cups sugar
6 tablespoons brandy
1 cup pineapple chunks
1 cup maraschino cherries and juice
1 cup sliced peaches and juice
In a large jar, combine pineapple, 1 cup sugar and 2 tablespoons
brandy. Let sit in the jar for two weeks stirring daily. At the end of two
weeks, add cherries and juice, 1 cup sugar and 2 tablespoons brandy. Let
the mixture sit for two more weeks, stirring daily. The fourth week, add
peaches and juice, 1 cup sugar and 2 tablespoons brandy. Let mixture sit,
stirring daily for two weeks. Separate the liquid from the fruit. The
liquid is your starter and you can use the fruit on ice cream or cake. Do
not refrigerate the starter liquid.
FOR PRINTABLE RECIPE CLICK HERE
WHITE KIDNEY BEAN SALAD
1 can white kidney beans (19 oz.), drained
2/3 cup cucumber, chopped (I use seedless
English cucs)
2/3 cup Spanish onion, chopped
1 large tomato, chopped
2 tbsp. fresh lemon juice
1 tbsp. olive oil
1/2-1 tsp. cumin
salt and pepper to taste
Combine all ingredients. Taste. Adjust lemon juice, cumin, salt and pepper
to taste. Cover and refrigerate serve cold.
Note: My family loves this and so do all our guests. When I make it, I
usually double or even triple this recipe, depending on how many people
are eating.
FOR PRINTABLE RECIPE CLICK HERE
English
Muffins
1 cup warm milk (105°F.-115°F.)
2 tablespoons sugar
1 teaspoon salt
3 tablespoons margarine
1 cup warm water (105°F.-115°F.)
1 package Active Dry Yeast
5 to 6 cups all-purpose flour
Cornmeal
Makes about 18 muffins
Combine warm milk, sugar, salt and-margarine. Measure warm water into large warm bowl. Sprinkle in yeast;
stir until dissolved. Stir in milk mixture and 3 cups flour;
beat until smooth. Add enough additional flour to make
a stiff dough. Turn out onto floured board; knead about
2 minutes, or until dough is manageable and can be
formed into a ball. (Dough may be slightly sticky.) Place
in greased bowl, turning to grease top. Cover; let rise
in warm place, free from draft, until doubled in bulk,
about 1 hour.
Punch dough down; divide in half. On a board heavily sprinkled with cornmeal, pat each half of dough into
a 1/2-inch thickness. Cut into circles with a floured 3-inch
cookie cutter. Place on un-greased baking sheets about
2 inches apart. Cover; let rise in warm place, free from
draft, until doubled in bulk, about 1 hour.
Place on a lightly greased medium-hot griddle or
skillet, cornmeal side down. Bake until well browned, about 10 minutes on each side. Cool on wire racks.
To serve, split muffins in half and toast. Currant English Muffins:
Prepare as above adding1 cup currants with warm milk mixture. Whole Wheat
English Muffins: Prepare as above, substituting 1 1/2 cups whole wheat
flour for 1 cups all-purpose flour.
FOR PRINTABLE RECIPE CLICK HERE
White Bean Dip with Garlic, Lemon and Basil
Recipe By : The Low Fat Cooking Newsletter
Serving Size : 24
Categories : 1 point Appetizers
Beans and Legumes Dips and Spreads
Vegetarian
4 cups great northern beans, canned -- or cannellini beans,
liquid reserved
1/3 c chopped fresh basil -- coarsely chopped
1/4 cup lemon juice
1 tablespoon extra-virgin olive oil
2 large garlic cloves -- crushed
red and green bell peppers
baby carrots
cucumbers
Drain beans. Combine beans, basil, lemon juice, oil, and garlic in the
bowl of a food processor. Process until smooth, adding reserved liquid
tablespoon by tablespoon, as necessary. Add salt and pepper to taste.
Refrigerate at least one hour. Serve with crisp vegetables like peppers,
celery and broccoli (or cut pita triangles).
Per 1/3 cup serving: Calories 52, Protein 3 g, Carbohydrates 8 g, Total
Fat 1 g
FOR PRINTABLE RECIPE CLICK HERE
BANANA WRAP
Categories: Kids, Snacks
Yield: 1 servings
1 8-inch flour tortilla
2 To 3 Tbsp. peanut butter
2 To 3 Tbsp. grape jelly
1 sm. Banana, peeled
Place tortilla on a paper towel. Microwave 10 to 20 seconds on HIGH until
the tortilla is soft and warm. Spread with peanut butter. Top with grape
jelly. Place the banana near the right edge of the tortilla. Fold up the
bottom fourth of the tortilla. Bring right edge over the banana and
roll-up.
Recipe from "Boys and Girls Cookbook".
FOR PRINTABLE RECIPE CLICK HERE
Whipped Chocolate
Milk
3/4 cup or 2 scoops chocolate ice cream
1/2 cup milk
1 tablespoon chocolate syrup
Fresh mint leaf
Chocolate curls
into a food processor, mix together chocolate ice cream, milk, chocolate
syrup and mint leaf, until smooth.
Pour into a tall glass.
Serve, decorated with chocolate curls.
FOR PRINTABLE RECIPE CLICK HERE
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