Issue 39

November 4, 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

> Wine stains -- pour on the Morton salt and watch it absorb into the salt.
> To remove wax - Iron a paper towel over the wax stain, the heat will cause the wax to absorb into the towel.
> Remove labels off glassware etc. -- rub with peanut butter!
> Baked on food - Fill the container with water, put in a Bounce static remover and softener sheet. Soak overnight - static from Bounce towel will cause baked on food to adhere to it.
Also you can use 2 Efferdent tablets, soak overnight.
> Crayon on the wall -- Colgate toothpaste and brush it
> Dirty grout - Listerine
> Stain! s on clothes - Colgate toothpaste
> Grass stains - Karo Syrup, rub in, let soak, wash
> Grease Stains- Coca Cola will also remove grease stains from the driveway overnight. We know it will take corrosion from batteries!
> Fleas in your carpet? 20 Mule Team Borax: sprinkle and let stand for 2-4 hours.
> To keep FRESH FLOWERS longer, add a little Clorox or 2 Bayer aspirin in the water. Or just use 7-up instead of water.
> When you buy bread in the grocery store, have you ever wondered which is the freshest? So did you "squeeze" for softness to determine freshness?
> Bread is delivered fresh to stores five days a week. Each day has a different color twist tie. They are: M - Blue, Tu - Green, Th - Red, F - White, S - Yellow. The colors go alphabetically by color Blue - Green - Red - White - Yellow, Monday through Saturday. I looked in the grocery store and the bread wrappers DO have different twist ties, even the one with plastic clips have different colors.
You learn something new everyday!
FOR PRINTABLE RECIPE CLICK HERE

Crock Pot Stroganoff

2 lb. round steak
1/4 c. flour
1/2 tsp. pepper
1/2 tsp. salt
1 tsp. garlic bits
3 tbsp. butter
1 sm. onion, chopped
1 tbsp. soy sauce
2 beef bouillon cubes
1 can cream of mushroom soup
1 c. water

Cut steak into 1 x 1/2 inch strips. Mix with flour, pepper, salt and
garlic. Add to crock pot with rest of ingredients. Cook on low for 5
hours. Stir occasionally. Last 1/2 hour, add 1 (8 oz.) package of
cream cheese, cubed. Serve over cooked wide noodles. (Cooked noodles can be added if to be taken to a gathering).
FOR PRINTABLE RECIPE CLICK HERE

Almond Sour Cream Cake
a.. 2 eggs
b.. 2/3 cup light sour cream
c.. 1 tsp. almond extract
d.. 1/4 tsp. vanilla extract
e.. 1-2/3 cups cake flour, sifted
f.. 1 cup sugar
g.. 1/2 tsp. baking powder
h.. 1/2 tsp. baking soda
i.. 1/3 cup sliced almonds
j.. 1/2 tsp. salt optional
k.. 3/4 cup unsalted butter, softened
l.. 1 lb. sweetened frozen raspberries, thawed

Preheat oven to 350°F. Butter and flour an 8 inch baking pan. Line bottom with wax paper and set aside. Combine eggs, 3 Tbs. sour cream, almond extract, and vanilla in a mixing bowl. Beat with an electric mixer until mixed thoroughly. Set aside. Combine next 6 ingredients in another bowl. Beat with an electric mixer at low speed. Add butter and remaining sour cream. Beat until dry ingredients are moistened. Increase speed to medium and beat 1-1/2 minutes. Gradually add egg mixture, one third at a time. Mix thoroughly.

Transfer batter to baking pan. Smooth surface with a spatula. Bake 35-40 minutes or until a tester comes out clean when inserted in center. Cool cake on a wire rack 10 minutes. Loosen edges of cake with a knife. Transfer cake to a platter. Serve with raspberries.
This recipe serves 16 people.
FOR PRINTABLE RECIPE CLICK HERE

Rocky Road Oatmeal

2 Tbsp. granulated sugar
1 Tbsp. unsweetened alkalized (Dutch processed) cocoa powder
Few grains of salt
1 cup whole OR low fat milk
1/2 cup old fashioned OR quick oats (do not use instant oatmeal!)

For serving: Coarsely chopped pecans, walnuts, skinned hazelnuts, OR un-blanched (skin-on) almonds semisweet chocolate chips, optional.
In 1 quart, heavy-bottomed, non-aluminum pot, combine sugar, cocoa powder, and salt. With fork, mix well, pressing out any cocoa lumps. Add about 2 Tbsp. of the milk; blend well to form as smooth a paste as possible. Add remaining milk; beat with fork until well-mixed. Switch the fork for a spoon, and place the pot over medium-low heat, stirring frequently until mixture comes to a boil. Stir in oats.
Return to a boil; boil about 7 minutes for old fashioned oats or 3 minutes for quick oats, stirring frequently, and reducing heat slightly if oatmeal boils really hard. During cooking, a skin will form on top of the oatmeal At the end of cooking time, the oatmeal will be rather thin.
Remove from heat and cover tightly; allow to stand 5 full minutes. During this standing time, oatmeal will thicken and color will darken. Turn into serving bowl; sprinkle on nuts of choice, marshmallows, and, if desired, chocolate chips.

Serve immediately!

Yields: 1 serving
I would imagine the cooking time depends on the type of oatmeal. My oatmeal doesn't develop a skin. There are quite a few different kinds of oatmeal, and I can't imagine adding the cocoa would create different cooking conditions. The main variance between this and regular oatmeal, is that you add sugar when you prepare the mix as opposed to regular oatmeal. This
sugar will counteract the harshness of the cocoa.
Mary Curtis
FOR PRINTABLE RECIPE CLICK HERE

MOPPIN' ROLLS

Bread machine instructions
Yield: 6 rolls.
1 cup plus 3 tablespoons water
1/2 teaspoon honey
1/2 teaspoon salt
3 cups bread flour
1/2 cup shredded Monterey Jack cheese
1/4 cup shredded Cheddar cheese
1/4 cup minced onion
3/4 teaspoon crushed red pepper
1 1/2 teaspoons FLEISCHMANN'S Bread Machine Yeast

Directions:
Add water, honey, salt, bread flour, Monterey Jack cheese, Cheddar cheese, onion, hot red pepper flakes and yeast to bread machine pan in the order suggested by manufacturer. Select dough/manual cycle. When cycle is complete, remove dough from machine. Cover and let rest 10 minutes.
Divide dough into 6 equal pieces. Roll each piece into an oval. Place rolls in greased 9x9-inch square baking pan. Cover and let rise in warm, draft-free place about 30 minutes, or until almost doubled. Bake in a preheated 375-degree oven 20 minutes, or until done. Remove from pan and let cool on wire rack.
FOR PRINTABLE RECIPE CLICK HERE

Pineapple Casserole

Recipe courtesy Paula Deen
Recipe Summary
Prep Time: 10 minutes Cook Time: 25 minutes
Yield: 8 servings

1 cup sugar
6 tablespoons all-purpose flour
2 cups grated sharp cheddar
2 (20-ounce) cans pineapple chunks, drained, and 6 tablespoons pineapple juice reserved
1 cup cracker crumbs (recommended: Ritz)
8 tablespoons (1 stick) butter, melted, plus extra for greasing pan

Preheat the oven to 350 degrees F.
Grease a medium-size casserole dish with butter.
In a large bowl, stir together the sugar and flour. Gradually stir in the cheese. Add the drained pineapple chunks, and stir until ingredients are well combined. Pour the mixture into the prepared casserole dish.
In another medium bowl, combine the cracker crumbs, melted butter, and reserved pineapple juice, stirring with a rubber spatula until evenly blended. Spread crumb mixture on top of pineapple mixture. Bake for 25 to 30 minutes, or until golden brown.
FOR PRINTABLE RECIPE CLICK HERE

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