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August 1, 2002

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Newsletter for That's My Home & Razzle Dazzle Recipes
Edition 18, Aug 1, 2002

**Overview of this Issue**
From the Editor
Newsletter Recipes.... Keeping Cool
Recipes from the Recipe Exchange
Actual Restaurant Recipes
Recipe Requests and Readers Recipes
Readers Requests
Kitchen Tips .... Making Cookies Ahead
Subscriber Information

Sorry for the lateness of this issue. I had a software issue with my computer this week that has had me perplexed and I'm spending a lot of time trying to figure it out. With all these hot temperatures this week I think it might be good to do recipes this time that will help you stay cool and out of the kitchen. Don't forget that using your crockpot is a great way to keep the kitchen cool in the summertime.


1 envelope Lipton Golden Onion Recipe soup mix
3/4 C. plain dry bread crumbs
1 1/2 lbs. boneless, skinless chicken breasts, cut into 1-inch pieces
1/4 C. butter or margarine, melted

Preheat oven to 400 degrees. Combine soup mix with bread crumbs. Dip chicken in soup mixture, coating well. Place on lightly greased large shallow baking pan and drizzle with butter. Bake, turning once, 10 minutes or until tender.

Makes 4 servings.


1/2 C. fresh or frozen unsweetened raspberries
1 small fresh peach, peeled and sliced
2 T. apple juice
2 T. honey
1/4 t. salt
1/4 t. pepper
4 boneless skinless chicken breast halves, about 1 pound
Additional raspberries, if desired

Place raspberries, peach slices, apple juice and honey in blender. Cover and blend on high speed about 1 minute or until smooth. Heat in a saucepan and keep warm.

Sprinkle both sides of chicken with salt and pepper. If using a Foreman grill, heat for 5 minutes and cook chicken for 7 to 9 minutes.

If using a regular grill, brush rack with vegetable oil. Light fire, add chicken (we lightly coated ours with olive oil), cover and cook for 15 to 20 minutes, turning once or twice, until juice is no longer pink when centers of thickest pieces are cut. Spoon some of the raspberry sauce on serving plate. Place chicken on sauce. Drizzle with additional sauce. Top with additional raspberries.

Makes 4 servings.


1 lb. Ground Round Meat
4 Large Green Peppers, Cleaned and Cored
1 (5 oz.) Can Tomato Sauce
1 (15 oz.) Can Spanish Rice
1 Large Onion, Chopped
1/8 t. Garlic Salt
1/8 t. Oregano
1/8 t. Black Pepper

Mix all the ingredients above, reserving 1/2 can tomato sauce. Stuff the green peppers real full; put in crock pot. Add rest of tomato sauce to top of the peppers. Cook on high for 4 hours.


1 turkey breast (6 to 6-1/2 pounds), frozen (see note)
2 t. vegetable oil
Salt and black pepper, to taste
1 medium onion
4 garlic cloves
Rinse the turkey and pat it dry with paper towels. Rub the turkey all over with the oil. Sprinkle the breast lightly with salt and pepper to your preference. Place the breast, meaty side up, into a 5-quart slow cooker.
Peel the onion, cut it into quarters, and place the pieces around the edges of the pot. Peel the garlic cloves and place them around the sides of the cooker. Cover the cooker and cook the breast on low for 9 hours, or until a meat thermometer registers 170 degrees.

Remove the breast from the cooker (discard the vegetables) and let the bird stand at least 10 minutes before slicing. (The internal temperature will continue to rise while the bird is standing.)

Makes about 8 servings.

Note: If the turkey breast is not frozen, check for doneness (170 degrees) with a meat thermometer after 7-1/2 to 8 hours of cooking on low.


2 C. Smoked Ham, Diced
1 lb. Uncooked Shrimp, shelled and de-veined
2 medium Onions, coarsely chopped
2 stalks Celery, sliced
1/2 Green Bell pepper, chopped
1 (28 oz.) can Whole Tomatoes
1/4 Can Tomato paste
3 cloves Garlic, minced
1 T. minced Parsley
1 T. Fresh Thyme leaves (1 t. if dried)
2 T. Olive Oil
few dashes Hot Pepper Sauce
few dashes Worcestershire Sauce
1 C. Uncooked long Grain converted rice

In a crockpot combine and thoroughly mix the ham, onions, celery, bell pepper, tomatoes, tomato paste, garlic, parsley, thyme leaves, cloves, olive oil, pepper sauce, Worcestershire and rice. Cover and cook on low for 8 to 10 hours. One hour before serving, turn slow cooker to high. Stir in the uncooked shrimp. Cover and cook until the shrimp are pink and tender.


1 whole chicken cut up, skin removed (from all except the wings)
1/4 C. orange juice
1/4 C. olive oil
1/4 C. red wine vinegar
4 cloves garlic, minced
1 T. dried oregano
1/3 C. sliced Spanish green olives
2 T. capers
1/3 C. brown sugar
1/3 C. dried apricots, sliced
2 bay leaves
Salt and Pepper, to taste
Chopped fresh parsley, for garnish

Arrange the chicken pieces in the crockpot. Combine the orange juice, olive oil, red wine vinegar, garlic, oregano, green olives and capers in a bowl and pour over the chicken. Sprinkle the brown sugar and apricots over the chicken. Add the bay leaves and season to taste with salt and pepper.

Cover and turn crockpot to low. Cook 6-8 hours. When chicken is tender, remove from the crock pot and place on a serving platter. Sprinkle with the chopped parsley. Pour the remaining juices into a sauceboat and pass at the table, or take them on your picnic in a tightly sealed container.

Makes 4 servings. (Serving size is 2 pieces of chicken.)


1/2 C. chopped onions
2 T. butter
1 lb. ground beef
1 1/2 t. chili powder
1 t. paprika
1/8 t. hot pepper seeds
1/2 t. garlic salt
1/2 t. kosher salt
1/2 t. pepper

In a skillet, add butter and melt. Saute the onion until clear. Remove the onions and set aside. Add the ground beef to the skillet and brown. When the beef is brown, add the onions and cook together for 5 minutes. Set the crock pot temperature to high. Add the ground beef and onions. Then add chili powder, paprika, hot pepper seeds, garlic salt, kosher salt and pepper. Cook the chili for 6 hours. Stir frequently. Makes 12 servings.

Note: To cook on the stove, add the ingredients to the skillet and simmer for 2 to 3 hours. You want a fine texture. If you are taking this for a picnic, heat the chili in microwave or saucepan and pour into a thermos to keep hot.


1/2 C. olive oil
1/3 C. fresh lime juice
1/3 C. finely chopped cilantro
2 garlic cloves, minced
1 T. hot sauce
1 t. ground cumin
1 t. salt
6 oz. bow-tie pasta, cooked, rinsed, drained
16 oz. canned black beans, rinsed, drained
1 pint grape tomatoes, halved
3/4 C. chopped red onion
1 avocado, peeled, cubed
1 C. cooked corn kernels
Tortilla chips

Whisk the oil in a small bowl with oil, juice, cilantro, garlic, hot sauce, cumin and salt. In a large bowl, combine pasta, beans, tomatoes, onion, avocado and corn. Toss with dressing; garnish with chips.


12 oz. turkey sausage
1/4 c. vegetable oil
2 c. self-rising flour*
1/2 c. white cornmeal
1 large egg
1 can (11 ounces) corn, undrained
1 c. shredded Cheddar cheese
3/4 c. milk, or more as needed Salad
lettuce (head)
1 bell pepper
1/2 onion
1 tomato
1 c. mayonnaise
1 tbs. mustard
salt/pepper to taste

Heat oven to 425°.   Into a large cast-iron skillet, pour the oil.  Heat in oven until oil is hot but not smoking.

In a large bowl, mix the flour, cornmeal, egg, corn, cheese, and milk.  If the mixture is too stiff, thin with a little more milk, although the batter should be somewhat stiff, and not too thin. Remove the hot skillet from the oven.  Scrape the batter into the skillet and spread evenly.

Bake in the 425° oven until golden brown, about 20 to 25 minutes.   Remove the skillet to a wire rack to a wire rack to cool for 10 minutes.  Cut the cornbread into wedges and serve warm.

Mix in tomatoes, onions, bell pepper, salad, mayo, mustard, lettuce, crumble on top salt and pepper to taste. Cover platter with lettuce, scoop mixture and spread over lettuce. 

*Flour Power Tip - You can substitute regular all-purpose flour for the self-rising flour.  Use 2 cups of regular all-purpose flour and mix in 1 tablespoon baking powder.  Then make the recipe exactly as above.


4 thick bacon slices (4 oz. uncooked), cut diagonally into d -inch pieces
1 lb. young green beans, trimmed
1 to 2 T. water
Zest of 1 large lemon
2 T. fresh lemon juice
Lemon pepper (optional)
Coarse (kosher) salt and freshly ground black pepper (optional)

In a medium-heavy skillet, cook the bacon pieces over low to medium-low heat, turning as needed to achieve uniform crispness. Transfer to a paper towel to drain. Pour off the bacon drippings, reserving 1 tablespoon in the skillet.

In the same skillet, increase the heat to medium-high, add the green beans and toss in the drippings until coated. Saute, stirring frequently, adding 1 tablespoon water at a time to keep the beans moist and prevent them from browning. Cook until just tender-crisp, 4 to 5 minutes. Sprinkle the beans with the bacon, the lemon zest and lemon juice. Toss and saute for 30 seconds. Season with lemon pepper or salt and black pepper to taste, if desired, and serve.

Serves 4.



1 1/2 loaves frozen bread dough
8 T. melted butter
1 envelope taco seasoning mix
2/3 C. Parmesan cheese
2 (4 oz.) cans chopped green chiles, drained well
1 C. shredded Cheddar cheese

Thaw bread at room temperature on cookie sheets for 2 hours, or in a large covered bowl overnight in the refrigerator.

Grease well an angel food cake pan with solid shortening.

Place melted butter in a shallow bowl.

In another shallow bowl, stir together taco seasoning mix and Parmesan cheese.

Pull off chunks of dough the size of walnuts and roll between your palms into smooth balls. Roll in butter, then in Parmesan mixture. Place an even layer in the bottom of the prepared cake pan. Dot with one-third of the chiles and some of the Cheddar cheese. Continue coating balls of dough and piling loosely in pan, interspersed with remaining chiles and Cheddar cheese. Cover with a kitchen towel and let rise in a warm spot until doubled in bulk, about 1 hour. Uncover and bake at 350 degrees for 45 to 50 minutes, until puffed and brown.

Remove from oven and run a long, thin knife between the bread and the sides of the pan. Invert on a serving platter. Serve warm.

Posted by Linda


3/4 C. graham cracker crumbs
1 1/4 C. toasted almonds, ground
2 t. grated lemon zest
6 T. (3/4 stick) unsalted butter
1/2 t. almond extract
1/2 gallon good-quality vanilla ice cream, softened until spreadable but not melted
1 1/2 C. lemon curd

Preheat oven to 325 degrees. Butter a 9-inch springform pan with sides at least 23/4 inches high.

Mix graham cracker crumbs, almonds and grated lemon zest in a medium bowl. In a small saucepan, melt butter with almond extract. Pour melted butter mixture over crumb mixture and stir until crumbs are evenly moistened. Transfer crumb mixture to springform pan. With back of your fingers or a spoon, press crumbs evenly over bottom and 1 inch up sides of pan. Bake crust in preheated oven 6 minutes. Cool completely before filling.

Spread half of the softened ice cream over crust. Spread 3/4 cup of the lemon curd over the ice cream. Spread the remaining ice cream over the curd. Spread the remaining 3/4 cup of lemon curd over the ice cream. Use the tip of a small sharp knife to swirl the curd topping in a marbleized pattern.

Refreeze for at least 1 hour before serving. Makes 8 to 10 servings.

Note: The crust can be baked one day in advance, covered with plastic wrap and stored at room temperature.


1/3 C. Powdered sugar
1 1/2 C. Graham cracker crumbs
1/2 C. Butter/oleo, melted
8 oz. Cream cheese
2 C. Milk
1 package Instant lemon pudding

Mix sugar; crumbs, and oleo. Bake as for crumb crust. Mix cream cheese until smooth. Gradually blend in 1/2 cup milk until smooth and creamy. Add remaining milk and pudding mix. Beat slowly with egg beater for 1 minute.· Do not overbeat. Pour into cooled crust. Chill

Posted by Darlene from Darlene's Kitchen Pantry

For more shared recipes, visit The Recipe Exchange at http://www.razzledazzlerecipes.com/scgi-bin/bbs/index.pl  There is a subscription area in the archive to sign up for if you would like a copy of all recipes posted at The Recipe Exchange. It is sent out nightly as recipes are moved out of the forum and into the archive. The sign up there is not the same as for this newsletter. In order to view all of the recipes in the archive you need to use the Preferences and set it for 6 months. You must allow a cookie to be put on your computer, which is only used to store your preferences.


1/2 C. butter
2 squares unsweetened chocolate
2 C. confectioners' sugar, sifted
3/4 C. evaporated milk

In a saucepan over low heat, melt the butter and chocolate. Remove from the heat; add about 1/3 of the sugar and 1/3 of the evaporated milk. Stir in and add half the remaining sugar and evaporated milk; stir again and add the rest of the sugar and evaporated milk. Stir until smooth. Return to the stove and simmer for 8-10 minutes. Makes about 2 cups.


3 C. heavy cream
1 3/4 C. confectioners' sugar, divided
3/4 lb. (1 1/2 C.) cream cheese
1 1/4 C. creamy peanut butter
1 C. crumbled Reese's brand peanut butter cups
1 prepared graham cracker pie shell

In the bowl of an electric mixer, combine cream and 1/2 cup confectioners' sugar, and whip until stiff peaks form. Transfer to a covered container and refrigerate.

In clean mixing bowl, combine cream cheese and peanut butter, and mix on medium speed until well-combined. Reduce speed to low, and while mixer is running, slowly add remaining 1 1/4 cup sugar. When all the sugar is incorporated and the mixture thoroughly combined, fold into whipped cream, taking care not to overmix.

Gently fold in peanut butter cup pieces, mixing just until combined; do not overmix or the filling will become dense and heavy. Pile mixture high into pie shell. Cover with plastic wrap and place in freezer overnight before serving.


24 oz. rice (cooked)
4 oz. diced chicken
4 oz. mixed vegetables (onions, carrots, chives) diced
2 eggs (scrambled)
Pinch of salt and pepper
1 t. sesame seeds
4 t. of soy sauce or to taste
1 generous t. garlic butter (see below)

Garlic Butter
1 lb. of butter
2 oz. minced garlic
2 oz. soy sauce

Cooking over medium high heat, put small amount of oil in skillet or wok. If you are using poultry, meat or seafood, saute that for a few minutes first to ensure doneness by the time the whole dish is complete. Add mixed vegetables. Then stir in cooked rice, egg, sesame seeds, and garlic butter. Saute until fully combined. Season with salt, pepper and soy suace.

Garlic Butter instructions:
Mix garlic and soy and let stand. When butter gets soft, mix together with garlic and soy. Blend well.

Serves 4.

For more Restaurant Recipes visit Eating Out .... In at http://www.razzledazzlerecipes.com/eatingout/index.htm
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1 1/2 C. Uncle Ben's white long grain rice
1 stick butter
2 (13 to 14 oz.) cans chicken broth
2 chicken bouillon cubes
1/2 package frozen chopped spinach

Put all in saucepan. Bring to a boil.  Cover and simmer for 25 minutes.

RONNIE asked for a recipe from Cracker Barrel for their Apple Bran Muffins. KATHY wrote in and said she used to work there and it is a mix. She did have a container the mix came in and sent me a list of ingredients from that container.  Enriched Wheat Flour (wheat flour, malted barley flour, niacin, reduced iron thiamine mononitrate, riboflavin and folic acid), water, sugar, eggs, apples (apples, salt, citric acid, ascorbic acid), soybean oil, raisins, bran, molasses, applesauce (apples, corn syrup, water), baking powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), caramel color, salt, leavener (baking soda) and natural flavoring.

SUSAN is looking for a Seafood Enchilada like the one served at Pappasito's.

Annette is still looking for Maple Bars - I am from the Pacific Northwest and have just discovered your site. I am looking for what we call maple bars.  I believe they are made from a yeast dough, are baked not deep fried like doughnuts and are then frosted with a maple flavored icing.  The recipe I am interested in is for the kind of maple bars we get in the bakeries around here. 

Baking cookies is a snap if the dough's already prepared. But different kinds of cookies require different treatment.

For drop cookies: Use an ice cream scoop to pick up about 2 tablespoons of dough and place scooped portions close together on a baking tray. Cover with plastic wrap and refrigerate for up to two days. To bake, transfer cookies to a parchment-lined baking sheet, spacing 1 to 2 inches apart.

For hand-shaped cookies: Refrigerate dough in a covered bowl, then shape and bake a day or two later. Or shape the cookies right away on foil-lined baking sheets and freeze, securely wrapped, for up to a week.

For cut-out cookies: Roll the dough into 1/8-inch-thick circles between two sheets of wax paper, then stack the papers of dough on a baking sheet, and refrigerate (they'll hold for a week). Or wrap securely and freeze for up to 10 days. When ready to cut, remove one dough circle at a time, peel off the top sheet of wax paper, replace it loosely with a fresh one, then flip the entire package over. Peel off and discard the second sheet of wax paper and cut into shapes as desired.

Tips from —Flo Braker

Any questions or comments? I'd love to hear from you. E-mail me at:

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