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Volume 31
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
Minor burn - Colgate or
Crest toothpaste
Burn your tongue? put sugar on it!
Arthritis? WD-40 Spray and rub in, kill insect stings too
Bee stings - meat tenderizer
Chocolate Thins
Serves/Makes : 2 dozen
1 cup sugar
1/2 cup flour
1/4teaspoon salt
2 ounces unsweetened chocolate
1/2 cup butter
2eggs
1 teaspoon vanilla
chopped walnuts -- optional
confectioners' sugar
Melt butter and chocolate over low heat.
Mix sugar, flour, and salt in a bowl.
When chocolate and butter have melted, mix with dry ingredients.
Add eggs and vanilla. Add walnuts, if using.
Bake on a greased cookie sheet with sides at 350º for 10-12 minutes.
When cool, sift confectioners' sugar over them and cut into squares.
FOR
PRINTABLE RECIPE CLICK HERE
Cucumber Spread
Recipe By :Terri Burks
Categories : Dips
1 large cucumber -- peeled and grated
8 ounces Philadelphia Cream Cheese -- softened
salt and pepper
Drain grated cucumber on paper towel. mix cucumber, cream cheese, salt and
pepper. Refrigerate for 1 hour.
Per Serving (excluding unknown items): 39 Calories; trace Fat (7.8%
calories from fat); 2g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 6mg Sodium. Exchanges: 2 Vegetable.
FOR PRINTABLE RECIPE CLICK HERE
Lincolnville Beach Steamer Chowder
Recipe By : The Lobster Pound, Lincolnville Beach, ME
Serving Size : 4
Categories : Chowders
3 lbs soft-shell clams -- preferably no more
than 2" long
1/2 c water
6 tbsps butter
1 lg onion -- chopped
3 c peeled and diced russet potatoes -- or all-purpose
2 c reserved clam broth
salt and freshly ground black pepper
oyster crackers
1. Scrub the clams well and soak them in a large pot of cold water
for at least 1 hour. Drain the clams and put them in a large pot,
add about 1/2 cup of water, cover, and bring to a boil. Reduce the
heat to medium-low and steam until the clams open, 5 to 8 minutes.
When cool enough to handle, remove the clams from their shells,
working over the cooking pot to catch the juices. Pull the black
skin off the necks. Strain the broth through cheesecloth or a clean
linen towel, reserving the broth.
2. Heat the butter in a large, heavy pot. Add the onion and cook
over medium heat, stirring frequently, until softened, 5 to 8
minutes. Add the potatoes, clam broth, and cream. Bring to a boil,
then reduce the heat to medium-low, and cook, covered, until the
potatoes are tender, 10 to 15 minutes. Add the cooked clams and any
of their accumulated juices. Season to taste with salt and pepper.
3. Refrigerate the chowder, uncovered, until cold. Cover and
refrigerate overnight or for up to 36 hours. Reheat gently, adding
water and adjusting the seasoning as necessary. Serve with oyster
crackers on the side.
8 first-course servings; 4 main-course serving
NOTES: This is a chowder in the quintessential Maine style - brothy,
milky, and buttery, flavored with the subtle sea flavor of the
soft-shell steamer clams and their delicious broth and thickened with
only the starch in the potatoes. To maximize that good clam flavor,
be sure to let this chowder "ripen" overnight.
FOR PRINTABLE RECIPE CLICK HERE
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By Jen Geib September
2, 2003
Click the picture to visit the Recipe Den
$100 Seafood Casserole
3 tbsps. butter
3 tbsps. flour
3 cups milk
Juice of 1/2 lemon
1 7-oz. can crabmeat
1 8-oz. can lobster
1 6-oz. can tiny shrimp
2 cups shredded cheddar cheese
1 4-oz. can drained button mushrooms
3/4 tsp. salt
1/8 tsp. pepper
1/3 cup chopped pimento
1/3 cup slivered, toasted almonds
1 1/2 cups brown rice, cooked according to package directions
1/3 cup additional shredded cheddar
Prepare white sauce with first three ingredients and then add lemon juice.
Add other ingredients to the white sauce, sprinkling additional cup cheese
on top. Use a buttered, 1 1/2-quart casserole. Bake at 350º for 45 minutes
Pam Cobb
FOR PRINTABLE RECIPE CLICK HERE
A.M. Delight Muffins
2 c flour, all-purpose
3/4 c sugar
2 ts baking soda
1 1/2 ts cinnamon, ground
6 ea egg, whites
1/2 c yogurt, non-fat
1/2 c milk, skim
1 1/2 ts vanilla extract
2 c apples, peeled, chopped
2 c carrots, grated
1/2 c coconut, flaked, optional
1/2 c raisins
1/2 c almonds, sliced
1 x sunflower seeds
Directions:
In a large bowl, combine flour, sugar, baking soda, cinnamon and salt. In
another bowl, beat eggs; add oil, milk and vanilla. Mix well; stir into
dry ingredients just until moistened. Fold in the remaining ingredients.
Fill greased or paper lined muffing cups three-fourths full. Sprinkle with
sunflower seeds. Bake at 375 degrees for 20-25 minutes or until muffins
test done.
FOR PRINTABLE RECIPE CLICK HERE
Skewered Chicken
With Hot Peanut Sauce
1/2 cup unsalted chunky peanut butter
1 tablespoon Asian sesame oil
1-1/2 teaspoons chili oil, or more to taste
3 tablespoons miring (sweet sake) or dry sherry
2 tablespoons low-salt soy sauce
2 tablespoons grated fresh ginger
1-1/2 pounds skinless, boneless chicken breasts, cut into 1-inch strips,
or chicken tenders (see tips below)
2 tablespoons plain rice vinegar
3 tablespoons minced fresh cilantro
In a small bowl, combine the peanut butter, oils, miring or sherry, soy
sauce and ginger; stir to blend. In a large bowl, toss the chicken with
about 1/3 of the peanut sauce mixture and reserve the rest. Cover and
refrigerate at least 1 hour or up to 6 hours. Stir the vinegar and
cilantro into the reserved peanut sauce and set aside.
Remove the chicken from the refrigerator 30 minutes before grilling. Light
a fire in a charcoal or gas grill. Thread the chicken strips lengthwise on
skewers. Grill the chicken over hot coals for 1 or 2 minutes on each side,
or until opaque throughout.
Note: We used 9 chicken tenders to equal 1 1/2 pounds. Tenders need to
cook about 6 to 8 minutes.
Serve with reserved peanut sauce on the side.
Makes 8 appetizer servings or 4 main-dish servings.
"The Hot Flash Cookbook" by Cathy Luchetti
Charlotte S. Lammers
FOR PRINTABLE RECIPE CLICK HERE
Blackberry Cobbler Delight
1/2 cup Butter or margarine
3/4 cup Sugar (can use less)
3/4 cup Milk
2 teaspoons Baking powder
1 cup Flour
4 cups Blackberries with juice
Preheat oven to 350 degrees.
Melt butter in a 9 x 13 cake pan.
Mix next 4 ingredients into a smooth batter.
Pour melted butter into flour
mixture without scraping pan. Stir until blended. Pour blackberries with
juice over batter. Bake 1 hour. Serve hot, warm, or cold.
Pam Cobb
FOR PRINTABLE RECIPE CLICK HERE
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