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Volume 34
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
Sticking bicycle chain - Pam no-stick cooking spray.
Pam will also remove paint, and grease from your hands! Keep a can in your
garage for your hubby.
Peanut butter will remove ink from the face of dolls.
Fresh Corn Salad
You can substitute frozen corn for the fresh
corn if you like. Don't cook it - just thaw and drain well before using in
the salad.
6 ears of corn OR 16-oz. pkg. frozen corn, thawed and drained
1 green bell pepper, chopped
1 bunch green onions, sliced
2 tomatoes, seeded and chopped
1/2 cup sour cream
1/3 cup mayonnaise
1/4 cup fresh basil leaves, chopped
2 Tbsp. garlic vinegar
1/4 cup grated Parmesan cheese
salt and pepper to taste
Husk corn and remove silk. In a large pot of boiling SUGARED water, cook
corn for 1-2 minutes. Really, this short amount of time is perfect - you
just want to heat the kernels.
Cut the corn off the cob using a sharp knife. Combine in a large bowl with
green pepper, onions, and tomatoes.
In a small bowl combine sour cream, mayonnaise, basil, garlic vinegar,
Parmesan cheese, salt and pepper and stir to combine. Pour over corn
mixture and toss gently to coat. Chill for 1-2 hours before serving. 6
servings
FOR
PRINTABLE RECIPE CLICK HERE
Chicken
Spaghetti
Recipe By : From Annie's Kitchen
Serving Size : 6
Categories : Chicken Favorites,
Italian Spaghetti
10 oz chicken (cooked)
6 oz Mexican Velveeta
6 c cooked angel hair pasta
1 can RoTel Tomatoes
1 sm can mushroom pieces
1 can 98% Fat Free cream of Mushroom Soup
1 can 98% Fat Free cream of Chicken Soup
1 bell pepper
1 onion
Cook chicken, chopped onion, and diced bell pepper together. Cut up
chicken into bite sized pieces and set aside. In large microwave bowl add
soups and cubed cheese. Microwave until cheese melts. Combine cooked
past6a, chicken, peppers, onions, and soup/cheese mixture. Pour into a
13X9 pan (sprayed with non-stick spray) Bake at 350 degrees until
hot. 6 servings. Yield:
"10 cups"
FOR PRINTABLE RECIPE CLICK HERE
Baked Seafood
Au Gratin
1 onion, chopped
1 green bell pepper, chopped
1 cup butter, divided
1 cup all-purpose flour, divided
1 pound fresh crabmeat
4 cups water
1 pound fresh shrimp, peeled
and deveined
1/2 pound small scallops
1/2 pound flounder fillets
3 cups milk
1 cup shredded sharp Cheddar cheese
1 tablespoon distilled white vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1 pinch ground black pepper
1 dash hot pepper sauce
1/2 cup grated Parmesan cheese
Directions:
1: In a heavy skillet, sauté the onion and the pepper in
1/2 cup of butter. Cook until tender. Mix in 1/2 cup of
the flour, and cook over medium heat for 10 minutes,
stirring frequently. Stir in crabmeat, remove from
heat, and set aside.
2: In a large Dutch oven, bring the water to a boil.
Add
the shrimp, scallops, and flounder, and simmer for 3
minutes. Drain, reserving 1 cup of the cooking liquid,
and set the seafood aside.
3: In a heavy saucepan, melt the remaining 1/2 cup butter
over low heat. Stir in remaining 1/2 cup flour. Cook
and stir constantly for 1 minute. Gradually add the milk
plus the 1 cup reserved cooking liquid. Raise heat to
medium; cook, stirring constantly, until the mixture is
thickened and bubbly. Mix in the shredded Cheddar cheese,
vinegar, Worcestershire sauce, salt, pepper, and hot sauce. Stir
in cooked seafood.
4: Preheat oven to 350 degrees F (175 degrees C).
Lightly grease one 9x13 inch baking dish. Press crabmeat mixture into
bowl.
FOR PRINTABLE RECIPE CLICK HERE
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By Jen Geib September
23, 2003
Click the picture to visit the Recipe Den
Fish with
Eggplant
Recipe By : Burt Wolf
Categories : ^Chinese* Main dishes: Fish & Seafood*
2 teaspoons cornstarch
2 egg whites
1 pound fillet of grouper -- in 1x3"" strips
1/2 -1 cup vegetable oil
2 cups unpeeled eggplant -- in 1x3"" strips
1 tablespoon sesame oil
1 tablespoon vegetable oil
2 cloves garlic -- sliced
4 teaspoons peeled minced ginger
1 dried red chili pepper -- optional
1 teaspoon Chinese chili sauce
1/2 tablespoon soy sauce
1 teaspoon cornstarch dissolved in 1 tablespoon water
Salt
1/2 cup chopped fresh cilantro
2 scallions - white and green parts -- thinly sliced
Makes 4 servings
Executive Chef Cheung Kam Chuen The Regent, Hong Kong
>>> Combine the cornstarch and egg whites and marinate the grouper in this
mixture in the refrigerator for 1 hour.
Set a strainer or colander over a bowl.
In a large skillet or wok, heat the 1/2 to 1 cup of vegetable oil until
very
hot.
Stir-fry the eggplant for 30 seconds and with a slotted spoon transfer the
eggplant to the strainer.
Add the fish to the oil and stir fry for one minute.
Transfer the fish to the strainer.
Carefully pour the oil into a bowl and cool.
Clean the wok and return it to high heat.
Heat the sesame and vegetable oils in the wok and stir-fry the garlic,
ginger, chili pepper, and chili sauce for 30 seconds.
Return the fish and eggplant to the pan and stir-fry for 30 seconds.
Add the soy sauce and dissolved cornstarch and boil for a minute.
Season with salt to taste.
Serve immediately and garnish with cilantro and scallions.
FOR PRINTABLE RECIPE CLICK HERE
KONA INN BANANA BREAD
A dark, sweet banana nut bread. Serve with softened cream cheese.
2 1/2 cups flour
1 tsp. salt
2 tsp. baking soda
1 cup vegetable shortening
2 cups sugar
2 cups mashed bananas (about 6 medium ripe bananas)
4 eggs, slightly beaten
1 cup chopped walnuts
Preheat the oven to 350 degrees. Grease and flour a 9 x 5 x 3 inch loaf
pan.
(Or 4-5 mini loaf pans) In a small bowl, stir together the first three dry
ingredients. In a large bowl, mix together the shortening, the sugar,
mashed bananas and eggs. Add the walnuts. Stir just enough so that the
batter is thoroughly blended.
Pour into the prepared pan. Bake for about 65-70 minutes until an inserted
toothpick comes out clean. Remove from the oven and let it cool in the pan
for 5 minutes. Then remove the bread to a cooling rack to cool completely.
VARIATIONS: Whole Wheat Banana Bread: Use 2 1/4 whole wheat flour instead
of white flour. Low-fat Banana Bread: Use 1/2 cup of shortening and 1/2
cup applesauce
FOR PRINTABLE RECIPE CLICK HERE
Milton House
Chicken
Ingredients:
6 boneless skinless chicken breasts
1 cup flour
2 eggs beaten with 1 cup milk
3 cups fresh bread crumbs
1/2 to 1 cup light cooking oil
salt and pepper to taste
1/2 teaspoon garlic powder
Add salt, pepper and garlic powder to flour. Dip chicken breasts in flour,
dip in egg/milk mixture, then thoroughly coat in bread crumbs. Sauté in
hot oil until well browned on each side. Cook until done (do not
overcook).
FOR PRINTABLE RECIPE CLICK HERE
Barbecue Gumbo
6 tbsp. butter
2 large yellow onions, peeled and chopped
2 large green peppers, cored, seeded, and chopped
1/2 bunch celery, trimmed and chopped
1/2 tsp. garlic powder
Salt and freshly ground black pepper
4 lbs. barbecued meat scraps
2 (28-oz.) cans crushed tomatoes
3 cups chicken stock
8 oz. frozen cut okra
2 tsp. red pepper flakes
3 tbsp. Worcestershire sauce
Louisiana-style hot sauce
Melt butter in a large pot over medium-low heat. Add onions, peppers, and
celery and cook, stirring occasionally, until soft, about 20 minutes. Add
garlic powder and season to taste with salt and pepper. Increase heat to
high, then add 1 cup water, meat, tomatoes, and chicken stock to pot.
Bring to a boil, then reduce heat to medium-low and simmer until meat is
fork-tender and falling apart, about 30 minutes. Add okra, red pepper
flakes, Worcestershire sauce, and 1 tbsp. hot sauce (or more if you like)
and continue cooking until okra is tender and gelatinous and gumbo has
thickened, about 15 minutes.
FOR PRINTABLE RECIPE CLICK HERE
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