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Volume 30
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 Chris Saner of
http://www.christinamaries.com
Elmer's Glue -- paint on your
face, allow to dry, peel off and see the
dead skin and blackheads
Shiny Hair - rinse in brewed Lipton Tea
Sunburn -- empty a large jar of instant Nestea into your bath water
Beef Patties Parmigiana
1-1/2 pounds (675 g) ground beef
1 teaspoon (5 ml) salt
1/2 teaspoon (2.5 ml) pepper
1 egg, beaten
2 T (30 ml) milk
Fine dry bread crumbs
3 T (45 ml) butter or margarine
1 can (8 oz/224 g) tomato sauce
4 slices Mozzarella cheese
Grated Parmesan cheese
Mix meat, salt and pepper. Form into 4 patties. Mix egg and milk.
Dip patties into mixture, then into crumbs. Fry in butter in
broiler proof skillet over medium heat until browned on both sides,
and fully cooked. Pour tomato sauce over patties and top each with
a slice of Mozzarella and a sprinkling of Parmesan. Put under
broiler until Mozzarella melts and is slightly browned.
Makes 4 to 6 servings.
Pam Cobb
FOR
PRINTABLE RECIPE CLICK HERE
Tex-Mex Cowboy Pie
1 pound already-cooked (Frozen) extra-lean ground beef
1 cup bottled mild salsa
1 can (11 oz) Mexicorn, drained
½ 2 cup fat-free sour cream
1 package (20-oz) refrigerated mashed potatoes
¼ teaspoon salt
1 Tablespoon margarine or butter
½ cup already-shredded Colby-jack or taco blend cheese
Preheat the broiler to high, about 500 degrees. If the cooked beef is
frozen, microwave it on high for 3 minutes and 30 seconds in a 10 inch by
10 inch square casserole dish to bring it to room temperature. Add the
salsa, drained corn and sour cream. Stir until well mixed. Cover the dish
and microwave on high for 4 minutes, stirring
once halfway through cooking. Microwave the potatoes according to the
package directions, Adding the salt when you add the margarine. Spoon the
potatoes over the beef mixture, spreading them within 1 inch of the sides
of the dish. Sprinkle the cheese over the potatoes, Broil for 2 minutes,
until the cheese is melted and bubbly, Serve at once, Makes 4 servings
FOR PRINTABLE RECIPE CLICK HERE
The Kimbell's Guacamole Soup
Ease of Cooking: Medium Difficulty
Serving Size: 4 - 5
Notes:
This was a light and refreshing soup that is featured at the Kimbell Art
Museum in Fort Worth, TX. It is a chilled soup. Be sure to serve this
with Pico de Gallo, sour cream, and tortilla chips. This soup must be
eaten quickly as it will darken after a day or two.
Ingredients:
2 C. chilled chicken or vegetable stock, fat removed
2 (8 oz.) pkg. frozen guacamole
1/2 C. half and half
1 tsp. freshly squeezed lemon juice
salt and freshly ground black pepper to taste
Preparation:
Whisk all ingredients together in a bowl. cover with plastic wrap,
allowing the plastic to touch the surface. Chill for several hours.
Season soup with salt and freshly ground black pepper when chilled.
Ladle soup into serving bowls and top with Pico de Gallo and sour cream.
Pass tortilla chips on the side.
FOR PRINTABLE RECIPE CLICK HERE
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By Jen Geib
August 26, 2003
Click the picture to visit the Recipe Den
Marinade:
2 Tbl. extra-virgin olive oil
1/8 cup balsamic vinegar
2 sprigs fresh rosemary, leaves stripped and chopped, about
2 Tbl.
1 lemon, juiced
Combine these 4 ingredients in the bottom of a large food storage
bag. Add 4 mushroom caps, seal bag and shake bag to coat caps,
then let the mushrooms marinate for at least 15 minutes
Grill mushrooms starting with caps down, turning to caps up, 6
minutes on each side. Pan-fry in a large nonstick skillet for the
same amount of time.
Salsa:
1 ripe mango, peeled and diced
1 small red bell pepper, seeded and diced
1 jalapeno, seeded and finely chopped
1 inch fresh ginger root, grated or minced
1/4 seedless (English or European) cucumber,
peeled and chopped
20 blades fresh chives, finely chopped 1 lime, juiced
To assemble salsa, combine all ingredients for salsa in a small bowl.
Top mushrooms with salsa and serve. Delicious!
FOR PRINTABLE RECIPE CLICK HERE
STEAMED MUSSELS with CREAM SAUCE
6 pounds Fresh Mussels
1 medium Shallot, finely chopped
4 oz Butter
1 cup Dry White Wine
1 cup Heavy Cream
one-half fresh lemon, juiced
one-quarter bunch fresh parsley, chopped
salt and white pepper to taste
1. Scrub mussels thoroughly, make sure they are clean an free of sand.
2. In a saucepan, bring shallots, butter and white wine to a simmer.
3. Add mussels to mixture and cover. Turn them gently so that the mussels
are evenly heated. Simmer until all mussels are open, about 7 - 8 minutes.
4. With a slotted spoon, remove mussels and place in individual serving
bowls or one large serving bowl; keep warm.
5. Bring wine mixture back to a boil, add the cream, salt and pepper to
taste and lemon juice. Simmer for about 7 - 8 minutes.
6. Strain mixture over mussels and sprinkle with parsley.
FOR PRINTABLE RECIPE CLICK HERE
Lemon Mousse
Pie
1 pie crust (9 inch) -- baked and cooled
Filling:
1 envelope unflavored gelatin
1/2 cup lemon juice
1/4 cup water
1 teaspoon lemon peel -- grated
8 drops yellow food coloring (optional)
8 ounces cream cheese
1 cup powdered sugar
2 cups whipped cream -- whipped
Combine gelatin, lemon juice and water, Stir over medium heat until
dissolved. Stir in peel and food coloring. Set aside. Combine cream cheese
and sugar until smooth, add to gelatin mixture. Refrigerate 15 minutes
until thick. Fold in whipped cream, spoon into pie crust. Refrigerate 1
hour or until firm.
FOR PRINTABLE RECIPE CLICK HERE
MARINATED GREEN BEANS WITH TOMATOES,
OLIVES, AND FETA
2 pounds fresh green beans, trimmed
1 and 1/2 teaspoon salt, divided
2 garlic cloves, minced
1/4 cup olive oil
1 cup kalamata olives, sliced
2 tomatoes, seeded and chopped
2 tablespoons red wine vinegar
1 tablespoon fresh oregano, chopped (if you use dried, only use 1/2
tablespoon, less if you're not an oregano fan)
1/4 teaspoon pepper
2 (4-oz) packages crumbled feta cheese (I only plan to use one package)
Place beans in boiling water with 1 teaspoon salt; cook until consistency
you like. Drain and rinse. Place in shallow serving dish. Cook garlic with
hot oil over medium heat 30 seconds or so; remove from heat. Stir in
olives, next four ingredients, and 1/2 teaspoon salt. Pour over beans,
tossing to coat. Chill at least 3 hours or overnight. Sprinkle with feta
before serving.
FOR PRINTABLE RECIPE CLICK HERE
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