Issue 45
December 16, 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
Ways to Stretch Your Food Dollars
If it is necessary to cut your grocery bill, there are ways you can do that and still give your family a healthy diet:
- Buy fruits and vegetables when they are most
plentiful and therefore less expensive.
- Use all the edible portions of the food you
buy, such as the leafy tops of vegetables.
- Compare prices of fresh, frozen and canned
foods and buy whichever gives you the most for your money.
- Use more evaporated milk and nonfat dry milk
in place of fluid milk for cooking, on cereals and in milk drinks.
- Buy less expensive cuts and grades of meat.
They are as nutritious as the more expensive cuts. Use variety meats such
as liver.
- Use protein foods other than meat and fish
such as: cheese, eggs, dry beans and peas; when they cost less per pound.
- Limit the purchase of more expensive
ready-baked items. If time permits, do more home baking.
- Watch the markets for reductions on foods which the grocer doesn't want to hold over a weekend, and buy whatever food you can use (or freeze) before it spoils
FOR PRINTABLE RECIPE CLICK HERE
DISAPPEARING BRUSSELS
SPROUTS
2 (10 oz.) pkgs. frozen Brussels sprouts
1 cup shredded cheddar cheese
3 sliced hard boiled eggs
1/4 cup milk
1 can (10 3/4 oz.) condensed cream of mushroom soup
1/2 cup bread crumbs
2 tablespoon butter
Cook Brussels sprouts for 10 minutes; drain. Arrange sprouts in a single
layer in the bottom of a 7x11 inch casserole. Sprinkle, cheese over sprouts.
Arrange sliced eggs over cheese.
In a small bowl, combine milk and soup; pour over egg slices. Bake in a
preheated 350 degree oven for 15 minutes. In a large skillet, brown bread
crumbs in butter. Sprinkle on top of casserole; return to oven and bake 10
minutes longer. Serves 6-8.
FOR PRINTABLE RECIPE CLICK HERE
Almond Joy Brownies
1 (1 lb. 3.8 oz.) pkg. Betty Crocker fudge brownie mix
3 eggs
1/2 tsp. almond extract
1/2 c. canola oil
1/4 c. buttermilk
2. cups sweetened coconut flakes, divided
3 (1.76 oz.) pkg. Almond Joy candy bars
1-1/2 cup canned chocolate frosting
Preheat oven to 325 degrees. Grease a 9 inch square baking pan. In a
large bowl, stir together brownie mix, eggs, oil, buttermilk and extract
until combined. Stir in 1 cup coconut. Coarsely chop Almond Joy candy
bars and stir into batter. Spread in pan. Bake 70 minutes, or until
toothpick inserted into center comes out with moist crumbs clinging.
Cool in pan on rack. Spread frosting over top of cooled brownies.
Sprinkle with remaining coconut.
FOR PRINTABLE RECIPE CLICK HERE
Smoky Red Pepper Chicken
3/4 pound kip filets -- cut in 1/2" cubes
2 tablespoons dry sherry -- or Chinese ckg wine
1 teaspoon salt
2 teaspoons cornstarch
6 whole dried hot chilies
1 tablespoon peanut oil
2 tablespoons minced garlic
1 tablespoon minced ginger
1 cup onion -- cut into lg dice
3 tablespoons soy sauce
1 tablespoon dry sherry -- or Chinese ckg wine
1 teaspoon sugar
1/4 cup water -- or chicken stock
1 teaspoon rice vinegar
2 tablespoons peanuts, dry-roasted unsalted -- chopped
Place the chicken in a shallow bowl.
Mix together the next 3 ingredients (sherry, salt and cornstarch) and pour
over chicken. Toss well to coat.
Let stand, covered, for 30 minutes at room temperature or for as long as 12
hours in the refrigerator.
Heat wok over high heat.
Toss in the chilies and dry-fry briefly, pressing them against the hot wok to
sear them.
Remove from wok and set aside.
Add the oil to the wok and when very hot toss in the seared chilies.
Let cook for 30 seconds to season the oil, then toss in the garlic and
ginger and stir-fry for 10 seconds.
Add the onion, lower the heat slightly and stir-fry until translucent, 4 to
5 minutes.
Raise the heat and add the chicken.
Stir-fry about 2 minutes, pressing it
against the hot wok and tossing constantly.
Add the soy sauce, wine and sugar and stir.
Add the water or stock and bring to a boil.
Add the vinegar and let cook for another 15 seconds, stirring, then turn
onto serving platter. Top with peanuts and serve with rice.
FOR PRINTABLE RECIPE CLICK
HERE
Baked Crab Dip
16 ounces cream cheese, softened
16 ounces flaked fresh crab meat
5 tablespoons milk
1 heaping teaspoon prepared horseradish
1/2 teaspoon salt
1/2 teaspoon white pepper
4 tablespoons dry minced onion
1. Let cream cheese come to room temperature. Pick all shell from crab meat
and set aside.
2. Blend milk with cream cheese and onion. Add horseradish, salt, and
pepper. Blend well.
3. Fold in crab meat. Place in ovenproof dish and bake in a preheated 350
degree oven long enough to heat thorough and center is bubbly, about 20
minutes.
4. Spoon into chafing dish and keep hot. Serve with assorted crackers. Makes
about 4 cups.
Notes: If there are any leftovers, they will freeze well.
Leftovers thinned with a little milk are delicious served over toast points.
Leftovers thinned with a little milk make a wonderful topper for a baked
potato. Sprinkle with a bit of Parmesan.
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