Issue 40

November 10, 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

If you are stir frying hard, solid vegetables, don't cut them up in smaller pieces, instead, after a minute or two, turn your heat source down, or off, and cover the wok with a lid. This steaming effect will continue to cook the vegetables, whilst still keeping them crispy.
FOR PRINTABLE RECIPE CLICK HERE

Easiest Pork Chops

4 pork chops, well trimmed
1 envelope onion soup mix
1 10-oz. can ready to serve chicken broth

You can brown the pork chops if you wish in a nonstick skillet 3-4 minutes on each side. Place pork chops in 3-1/2-4 quart crockpot. In medium bowl, combine soup mix and chicken broth and stir until blended. Pour this mixture over the pork chops. Cover crockpot and cook on low heat for 6 to 8 hours. 4 servings
FOR PRINTABLE RECIPE CLICK HERE

Berry-Lemon Cornmeal Biscuits

Serving Size : 8

cooking spray
1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
2 tablespoons granulated sugar
1 tablespoon finely shredded lemon peel
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons butter or margarine
3/4 cup fat-free milk
1/2 cup light dairy sour cream
1 cup fresh raspberries and/or blueberries (do not use frozen berries
Coarse sugar

1. Spray a large baking sheet with cooking spray; set aside. Stir together flour, cornmeal, sugar, peel, baking powder and soda, and salt in a large bowl. Using pastry blender, cut in margarine or butter till mixture resembles coarse crumbs. Make a well in center and set aside.
2. Stir together milk and sour cream in a small mixing bowl. Add milk mixture all at once to the flour mixture. Using a fork, stir just until moistened. Gently fold in the berries.
3. Drop dough from a rounded tablespoon 1" apart on the prepared baking sheet, forming 16 biscuits. Sprinkle with a little coarse sugar. Bake in a 400 degrees oven for 14-16 min. or till golden. Remove from baking sheet and serve warm.
FOR PRINTABLE RECIPE CLICK HERE

Speedy Chicken Casserole

14 1/2 oz Can stewed tomatoes
2 can Cream of celery soup
16 oz Can French cut green beans; -drain
3 c Chicken; cooked, cut-up
1 1/2 ts Italian seasoning
2 c Bisquick
1 1/2 c Milk
1/2 c Cheddar cheese; shred

Heat oven to 450 degrees F.
Mix tomatoes, soup, beans, chicken and 1 tsp. Italian seasoning in un-greased 13x9x2 pan.
Mix baking mix and milk. Pour evenly over chicken mixture. Sprinkle with cheese and 1/2 ts Italian seasoning.
Bake 25 to 27 minutes or until crust is light golden brown and cheese is melted.
FOR PRINTABLE RECIPE CLICK HERE

ROASTED BEET AND GARLIC SALAD

2 bunches beets (6 to 8)
2 heads garlic
1/4 cup olive oil plus 1 teaspoon olive oil
1/4 to 1/2 cup fresh basil, chopped
2 tablespoons balsamic vinegar
Salt & Pepper

Cut off beet stems. Place beets and garlic heads on aluminum foil, drizzle with 1 teaspoon olive oil, and seal into a packet. Place on a rimmed baking pan. Roast in 400° oven for one hour until tender.
(NOTE: I found that the garlic was soft after an hour, but the beets took at least 1/2 hour longer.)
Remove from oven and let cool slightly. Squeeze out the garlic into a bowl and mash. Add olive oil, basil, salt, and pepper. Peel beets and cut into chunks or wedges. Toss with garlic/oil mixture and chill.
FOR PRINTABLE RECIPE CLICK HERE

Orange Custard

a.. 1/3 cup sugar
b.. 2 Tbs. plus 2 tsp. cornstarch
c.. 3 eggs
d.. 1-2/3 cups orange juice

Combine the sugar and cornstarch in a saucepan. Blend in the eggs and then the orange juice. Cook over low heat (do not boil) until smooth and thickened. Portion into dessert dishes.
Chill immediately.
FOR PRINTABLE RECIPE CLICK HERE

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