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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
Fudgier Brownies
Add an extra fudgy taste to Brownies mix by adding a tablespoon of Corn Syrup
(Karo) to the batter. They'll taste like made from scratch.
Perfect Picture hanging
Keep having to straighten a Picture? Wrap a piece of tape in the
center of the Picture-hanging wire. The tape will hold the wire on the nail
and prevent the picture from moving.
Break-proof Crystal
When washing Crystal, wear rubber gloves. You'll get a better grip on
the glasses so they wont slip from your hands in soapy water.
FOR PRINTABLE RECIPE CLICK HERE
English Muffin Bread 2
1 cup plus 2 tablespoons water
1 tablespoon honey
2 1/2 cups bread flour
1/2 cup whole wheat flour
3 tablespoons powdered milk
1 1/2 teaspoons salt
1/4 teaspoon baking soda
1 1/2 teaspoons bread machine yeast
Put all the ingredients in the inner pan in the order listed, or in the
reverse order if the manual for your machine specifies dry ingredients
first
and liquids last.
Select Basic Wheat cycle, Light setting (or the equivalent setting for
your
machine).
Push Start.
Sprinkle a little cornmeal on the dough after the second rising. Cool, slice and toast.
FOR PRINTABLE RECIPE CLICK HERE
Pineapple Casserole
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
Cheesy Southwest Meatloaf1 1/2 pounds ground beef
1 egg slightly beaten
3 pieces white bread torn into small pieces
8 ounces Velveeta cheese cubed
10 ounce can Rotel diced tomatoes and green chilies, drained
1 teaspoon ground cayenne pepper
1 teaspoon ground cumin.
Preheat oven to 375. Mix beef, egg, bread pieces, Velveeta, Rotel
and red
pepper and cumin together. Shape into loaf and bake in lightly oiled
baking
dish or loaf pan 1 hour. Allow to cool 10 minutes before slicing.
Serves 6.
FOR PRINTABLE RECIPE CLICK
HERE
CHICKEN BRAISED WITH LEMON, FENNEL AND
GARLIC
1 fennel bulb, about 1 lb.
1/3 cup all-purpose flour
1/4 tsp. EACH salt and pepper, or to taste
12 boneless chicken thighs, about two pounds
2 tbsp. vegetable oil
20 large garlic cloves, peeled
2 cups chicken stock
1 cup white wine
half lemon, thinly sliced
2 tbsp. fresh dill, chopped
1. Cut fennel in half lengthwise and core, then cut lengthwise into
1/4 inch thick slices. Chop fennel fronds and set aside.
2. In shallow dish, combine flour, salt and pepper, dredge chicken in
mixture to coat all over. Reserve remaining flour mixture.
3. In large shallow Dutch oven, heat oil over medium-high heat, brown
chicken in batches. Transfer to plate. Drain off fat in pan. Add
garlic, cook over medium heat, stirring until golden, about one
minute.
4. Add chicken stock and wine, bring to boil stirring and scraping up
brown bits. Add lemon slices and fennel, return chicken and any
accumulated juices to pan. Reduce heat, cover and simmer until juices
run clear when chicken is pierced, about 30 minutes. Transfer
chicken, lemon and fennel to platter, cover and keep warm.
5. In bowl, whisk reserved flour mixture with 1/4 cup cold water,
whisk into pan and boil over medium-high heat, whisking until
thickened, about five minutes. Stir in chopped fennel fronds and
dill, pour over chicken. Serves 6
Note: I used chicken breasts, cut into smaller pieces, since that's
what I had at home.
And, don't be afraid of the large number of garlic cloves. As you can
see, they are left whole -- when cooking so long, they lose their
sharp flavor and become quite a delicate flavor.
Good served with creamy mashed potatoes and steamed asparagus.
FOR PRINTABLE RECIPE
CLICK HERE |
