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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
Tips
Instantly erase water spots and fingerprints from
stainless steel fixtures and appliances by rubbing gently with a used dryer
sheet!
When pan-frying with Butter, put a bit of Vegetable Oil in
the bottom of the skillet before adding the Butter, and the Butter wont
burn.
Fireplace soot on your carpet? Sprinkle it with Salt and
let stand for 10 minutes. Vacuum over the area, and the soot will lift easily.
FOR PRINTABLE RECIPE CLICK HERE
Oatmeal Bread
3/4 cup boiling water
1/2 cup quick-cooking oats
1/4 cup firmly packed brown sugar
3 tablespoons butter -- melted
1 teaspoon salt
3 cups bread flour
1/4 cup water
1 egg -- lightly beaten
2 1/4 teaspoons dry yeast -- (1pkg)
Combine water, oats, sugar, butter, and salt in a bowl.
Stir well.
Allow to cool slightly.
Follow bread machine instructions.
FOR PRINTABLE RECIPE CLICK HERE
Springtime Luncheon Salad
3/4 Cup Salad dressing
1/2 Cup sliced or slivered almonds
3/4 Cup green grapes
3/4 Cup chopped celery
3/4 Cup mandarin oranges
1 six ounce can crushed pineapple drained
2 Cups smoked chicken Mix and chill. Serve on lettuce with croissant or hot rolls for a
delightful springtime luncheon.
FOR PRINTABLE RECIPE CLICK HERE
Swiss Meringue
4 egg whites
1 cup sugar
1/2 teaspoon vanilla extract
Preheat the oven to 250 degrees. Place the egg whites in a bowl and
whisk
with a balloon whisk or electric whisk until they form very soft peaks.
Set the bowl over a pan of simmering water and whisk in the sugar. Add the
vanilla. Continue whisking until the mixture forms a stiff peak, 5 minutes
with an electric mixer, more by hand. They need only be beaten until they
form a stiff peak and do not slide in the bowl. If beaten too long, they
look rocky and start to separate. Remove from the heat and continue
whisking
until the meringue is cool.
Using a pastry bag with a large star tube, pipe 3-inch rounds of meringue
onto parchment paper, a nonstick baking sheet or a greased and floured
baking sheet. (You also may shape mounds with 2 tablespoons.) Bake until firm and ivory colored, 1 to 2 hours. If the meringues are to be filled
with
whipped cream, ice cream or a favorite yogurt, turn them over when almost
cooked, crack the center of the base to hollow the shell, and continue
baking until dry.
Makes 14 to 16 large meringues.
The key to this impressive dessert is long, slow cooking.
There are a whole lot of meringue recipes on the internet. As a low carber,
let me tell you these are the answer to your dream. You need to use Splenda
as the sugar, and it may seem like a bit of money, but it is well worth
it.
I love meringues as well as anything. If you don't want to do the egg
whites from scratch, take the short cut and find the egg whites in a can
in
the baking section of your grocery ("Just White") what a great invention.
Egg whites that you can use for anything.
You can add nuts (great for low carb, or certain chocolate chips, also
accepted) or if you are like me--add nothing. Just eat the meringues
plain
or make pavlovas (bigger meringues) and put some strawberries on them.
FOR PRINTABLE RECIPE CLICK
HERE
Braised Wild Duck Breasts in a
Spiced Wine
Sauce
4 Duck breasts; whole, with-ribs and backs
4 Bacon strips
1 clove Garlic; finely minced
1 teaspoon Dried parsley
1/2 teaspoon Dried thyme
1/2 teaspoon Marjoram
Salt
Freshly ground coarse-Black pepper
1 Bay leaf
1/2 cup Onion; coarsely chopped
10 oz Can mushrooms and juice
1/2 cup Sven's Glogg*
1/2 cup Chicken stock
* A spiced wine, which see, or sub red wine that has had a pinch each orange peel, cinnamon, cardamom, cloves and anise steeped in it.
Pre-heat oven to 400. Place the skinned breasts in a casserole.
Lay 2
half strips of bacon over each breast. Sprinkle the seasonings over
the birds and then the onions and mushrooms. Pour the mushroom juice, wine and a little stock over all and cover the casserole. Bake for 20 minutes. Reduce the oven temperature to 300 and bake for a further
55 minutes.
This dish tastes even better if it is allowed to cool slowly with the breasts
marinating in the stock and re-heated the next day for serving.
Alternatively the cold cooked breasts can be boned; the stock thickened with cornstarch or flour and the breast medallions heated briefly in the simmering gravy and served on toast.
An original recipe by Jim Weller.
FOR PRINTABLE RECIPE
CLICK HERE |
