Issue 38
October 28, 2003
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As always household tips are in short supply. I also accept articles on homemaking and budgeting. Almost any article that has to do with the home will do. recipeden@recipeden.com
Household Tips
Preserving a newspaper clipping - large bottle of club soda and 1/2 cup of
milk of magnesia, soak for 20 min and let dry, will last for many years!
To keep goggles and glasses from fogging, coat with Colgate toothpaste
Stay-Free Maxi Pads - clean window, floors, just stick to the palm of your
hands and work! Can also be used as a knee pad.
Pampers as an absorbent! Remove stains from the carpet with club soda , and
a pamper to absorb. Wine stains, pour on the Morton salt and watch it absorb
into the salt.
To remove wax - Take a paper towel and iron it over the wax stain, it will
absorb into the towel.
Remove labels off glassware etc. - rub with peanut
butter!
Baked on food - fill container with water, get a bounce paper softener and
the static from the bounce towel will cause the baked on food to adhere to
it. Soak overnight. Also, you can use 2 Efferdent tablets, soak overnight!
Crayon on the wall - Colgate toothpaste and brush it!
Dirty grout - Listerine
Stains on clothes - Colgate
Grass stains - Karo Syrup
Grease Stains - Coca Cola, it will also remove grease stains from the
driveway overnight. We know it will take corrosion from batteries!
Sweat Stains - Efferdent, or vinegar
To Keep FRESH FLOWERS longer Add 2 Bayer aspirin
FOR PRINTABLE RECIPE CLICK HERE
Lemon Risotto with Asparagus
Recipe By : Cooking Light mag
Serving Size : 3
Categories : Main dishes: Vegetarian*
3 14.5-oz cans fat-free, less-sodium chicken broth
1 tablespoon olive oil
1/2 cup finely chopped onion
1 1/2 cups uncooked Arborio rice
2 teaspoons grated lemon rind
1/2 cup dry white wine
3 cups 1" diagonally cut asparagus -- ~1#
1/2 cup grated parmigiano-reggiano cheese -- ~2oz
2 tablespoons fresh lemon juice
2 teaspoons fresh thyme leaves
1. Bring broth to a simmer in a large saucepan (do not boil).
Keep warm over low heat.
2. Heat oil in a large non-stick skillet over med heat.
Add onion; cook 5min or until tender, stirring frequently.
Add rice and rind; cook 2min, stirring constantly.
Stir in wine, and cook 3min or until the liquid is nearly absorbed, stirring
constantly.
3. Add 3-1/2 cups broth, 1/2 cup at time, stirring constantly until each
portion of broth is absorbed before adding the next (about 20min).
Stir in asparagus.
Add remaining broth, 1/2 cup at time, stirring constantly until each
portion of broth is absorbed before adding the next (about 10min).
Remove from heat; stir in cheese and juice.
Sprinkle with thyme.
Yield: 6 servings (serving size: about 1-1/4 cups)
[As main this is 2-3 servings.]
FOR PRINTABLE RECIPE CLICK HERE
Sweet and Sour Red Peppers, Eggplant, and White Beans
Recipe By : Main-Dish Salads, by Marth Rose Shulman, p30
Serving Size : 4
Categories : Main dishes: Vegetarian* ±One-dish meals*
1 large (1#) eggplant
3 cups water
1/4 cup mild-flavored honey (e.g., clover, acacia) -- OR
sugar
1/2 teaspoon salt
1 medium onion -- sliced
4 large garlic cloves -- sliced (optional)
1/2 cup good-quality sherry or champagne vinegar
1 bay leaf
1 large red bell pepper -- in strips 2"x1"
1 14-oz can white beans -- drained (1-1/2cups)
1 tablespoon slivered fresh mint leaves -- [or more]
fresh mint leaves -- optional garnish
S&P -- to taste
lettuce leaves -- for serving
1. Preheat the oven to 450F.
Cut the eggplant in half lengthwise.
Score the cut sides and place them cut side down on a lightly oiled baking
sheet. Bake for 2Ίmin.
Remove from the heat, remove the skin if desired when cool enough to handle,
and cut into 1-inch chunks.
2. Meanwhile, combine the water, honey, salt, onion, garlic, vinegar, and
bay leaf in a large non-corrodible saucepan, and bring to a boil.
Add the peppers and cook over med-high heat for 15min.
Add the eggplant cubes and cook for another 5min or until cooked through.
3. Drain the veggies and transfer to a bowl, reserving the liquid.
Add the beans, mint, and salt and pepper.
Allow to cool.
Return the cooking liquid to the pot and bring to a fast boil.
Reduce to one cu.
Pour over the veggies, cover and refrigerate.
4. To serve, line a platter, bowl, or plates with lettuce leaves and top
with the vegetable mixture.
Garnish with additional fresh mint springs.
Serves 4 [it says, but the two of us ate all]
FOR PRINTABLE RECIPE CLICK HERE
CHILI-CHEESE CORN BREAD
1 c + 2 tb yellow cornmeal
2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1/4 c A/P flour
1 1/4 c Buttermilk
1 Egg + 1 egg white; lightly beaten
1/4 c Sharp cheddar cheese
2 tb Mild green chilies; chopped
Preheat oven to 450 degrees. Coat an 8" square baking pan with non-stick
cooking spray and dust with 2 tablespoon of cornmeal. Sift into a large bowl
the remaining cornmeal, baking powder, baking soda, salt and flour. In
another bowl combine buttermilk, eggs, cheese and chili or Chile, then stir
into the dry ingredients. Pour batter into the prepared baking pan and place
in upper third of oven. Bake 10 minutes or until dough is firm in center.
Makes 12 (2") pieces
Pam Cobb
FOR PRINTABLE RECIPE CLICK HERE
Chocolate Hazelnut Truffles
4 ounces bittersweet chocolate
3-1/2 ounces almond paste
1 Tbsp.. strong hot coffee
1 Tbsp.. hazelnut liqueur
2 Tbsp.. cocoa powder
Chop the chocolate in a food processor
until finely ground. Add the almond paste
and process until smooth. With the motor
running, add the coffee and liqueur. Process
until the mixture forms a soft ball. Roll mixture
into three-fourths inch balls.
Sprinkle with cocoa powder. Place the balls
in small cups. Chill. Makes 8 balls.
FOR PRINTABLE RECIPE CLICK HERE
EASY DIP FOR TORTILLA CHIPS
1 jar (16 ounce or larger) salsa sauce (any kind)
1 (8 ounce) cream cheese (softened)
1 Package (3 cups) shredded taco cheese
In a pie pan, spread the cream cheese, then the salsa, then last the cheese.
Put in 350 F oven until cheese is bubbly. Serve with tortilla chips.
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