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Volume 32
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
Chigger bite - preparation H
Puffy eyes - preparation H
Paper cut - crazy glue or chap stick (glue is used instead of sutures at
some hospitals)
Chocolate Carrot Cake
Serves : 8
1 1/2 cup Finely grated carrots
3/4 cup Granulated sugar
1/2 cup Canola oil
1 cup Boiling water
1 1/2 cup Whole-wheat flour
1/2 cup Unsweetened cocoa powder
1 tsp. Cinnamon
1 1/2 tsp. Baking powder
1/2 tsp. Salt
Pre-heat oven to 350 degrees.
In a large bowl, combine carrots, sugar & oil. Pour
water over the mixture. In a separate bowl, combine
the rest of the ingredients. Add to the carrot mixture
& mix well. Pour into a non-stick or lightly oiled 8
square pan. Bake for 35 minutes.
Pam Cobb
FOR
PRINTABLE RECIPE CLICK HERE
Chocolate
Yogurt Ice
3 cups crushed ice
8oz. plain nonfat yogurt
2 oz. baking chocolate, melted
3 tbls. granulated sugar replacement
4 tbls. nondairy whipped topping
Combine all ingredients in food processor or blender.
Whirl until thoroughly blended but not melted. Pour
into 4 tall glass parfaits and freeze until mixture is
slightly frozen. Stir, top with whipped topping and serve.
Pam Cobb
FOR PRINTABLE RECIPE CLICK HERE
Sauerkraut Balls
3/4 pound ground beef
1/4 pound ground pork1 to 1 1/2 cups well-drained sauerkraut
1 teaspoon caraway seed
1/8 teaspoon cayenne pepper, or to taste
1/2 teaspoon garlic powder
1 teaspoon seasoned salt
1 8-ounce package cream cheese
1 egg, beaten
1 cup bread crumbs
oil for frying
In a pan or skillet brown beef and pork. Drain and press out as much
grease
as possible. Using a spoon, break meat into fine pieces.
Drain sauerkraut. Press between of paper toweling to remove all liquid.
Place meat, sauerkraut, caraway seed, cayenne, garlic powder, salt and
cream cheese in the bowl of an electric mixer. Mix thoroughly. Cover and
refrigerate for 24 hours.
Use a melon ball scoop to form balls or shape and roll in bread crumbs.
Place oil in a deep fryer or pot. Bring to 350 degrees. Drop sauerkraut
balls in, a few at a time, until golden.
Makes 30 to 35 balls.
Note: Sauerkraut balls can be frozen. Thaw before frying.
Enjoy
FOR PRINTABLE RECIPE CLICK HERE
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By Jen Geib September
9, 2003
Click the picture to visit the Recipe Den
ALMOND CHICKEN
4 or 5 boneless, skinless chicken breasts, cut into 1/2 inch strips
2 tbsp. flour
2 tbsp. paprika
1 cup white wine
2 tsp. instant chicken-flavored bouillon granules
1 pound fresh snow peas, trimmed
4 tbsp. slivered almonds, toasted
6 garlic cloves, minced
Combine flour and paprika, mix well. Toss with chicken strips,
coating well.
Heat oil in a heavy skillet over medium high heat. Add chicken and
garlic, sauté until chicken loses its pink color. Remove from pan
and set aside.
To the skillet, add wine and bouillon granules. Cook 1 minute,
stirring to loosen clinging particles.
Return chicken to skillet and reduce heat to medium. Simmer 3
minutes. Add snow peas and 4 tbsp. water. Cover and simmer 2-3
minutes or until snow peas are crisp-tender. Stir in almonds. Serve
immediately. This is good over rice.
FOR PRINTABLE RECIPE CLICK HERE
MONGOLIAN BEEF
1 lb. thinly sliced beef
3 tbsp. soy sauce, divided
1 tbsp. cornstarch
2 cloves garlic, minced
3/4 cup water
2 1/2 tsp. cornstarch
1 tsp. sesame seeds, toasted
1/2 tsp. sugar (or equivalent in sugar substitute)
1/4 tsp. red pepper flakes
2 tbsp. vegetable oil, divided
2 medium carrots, thinly sliced diagonally
1 bunch scallion, cut into 2 inch lengths with white separated from
tops
Hot cooked rice.
1. Cut beef across the grain into long, thin slices.
2. Combine 1 tbsp. each soy sauce and cornstarch with garlic in a
medium bowl. Stir in beef. Let stand 10 minutes.
3. Meanwhile, combine the water, remaining 2 tbsp. soy sauce, 2 1/2 tsp.
cornstarch, sesame seeds, sugar and red pepper. Set aside.
4. Heat 1 tbsp. oil in hot wok or skillet over high heat. Add the
beef and stir-fry for one minute. Remove.
5. Heat the remaining 1 tbsp. of oil in the same pan. Add carrots and
white parts of the scallions. Stir-fry two minutes. Add the scallion
greens and stir-fry another minute. Add the beef and soy sauce
mixture. Cook and stir until the sauce boils and thickens.
Serve over rice.
FOR PRINTABLE RECIPE CLICK HERE
FRENCH FRIES & BACON CHEESEBURGER CASSEROLE
In a skillet, brown:
2 lbs. lean ground beef
Drain well and return the beef to the pan.
Add:
1 can condensed cream of mushroom soup
1 can of condensed cheddar cheese soup
Pour mixture into a greased 13x9 pan.
Sprinkle with:
1 large jar of bacon bits
Arrange on top:
1 package of frozen French fries (crinkle cut or shoestring)
Bake at 350* for 50 minutes or until fries are golden brown.
FOR PRINTABLE RECIPE CLICK HERE
Thunder Bay Grille Sweet Biscuits
5 c. all purpose flour
2/3 c. margarine
2 1/2 c. milk
1 1/4 c. sugar
4 T baking powder
pinch of salt
Mix dry ingredients on 2nd speed of mixer. Add liquid until incorporated.
Drop bt tablespoons on greased cookie sheet. Bake at 350 for 10 to 12
minutes. These should be dollar size. These are addicting! I plan to use
White Lily flour. It is suppose to be good for biscuits! Enjoy!
FOR PRINTABLE RECIPE CLICK HERE
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