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February 1, 2002


That's My Home Newsletter
Edition 6, Feb. 1, 2002

**Overview of this Issue**

From the Editor
Party Tips
Newsletter Theme....Super Bowl Sunday
Shared Recipes from Home Cooking
Actual Restaurant Recipes
Quick and Easy Recipes
Recipe Request
Cook's Corner

The move to the new server is finally done! I think all is up and available again.  I've even added a couple of new sections. First, I have expanded Baker's Dozen and there are now over 100 recipes for your breakfast and brunch entertaining. Secondly, I've added The Chocolate Inn, with all Chocolate recipes for you chocolate lovers out there. Many of the other sections have been expanded also, so come have a look see! There are new Quick Links on the entry pages of each section. There are more new recipes than I have room for in the quick links so have fun exploring and finding new recipes, I hope you enjoy. With that all said, on to Superbowl Sunday! I should say "Go Pat's" at this point, being we are in New England now.

If you can't be in New Orleans for the big game - and few of us can - at least bring a little of Bourbon Street to your party.
Add New Orleans-themed items such as Mardi Gras beads and masks to the dining table. Label food flags with New Orleans street names.

It's hard to say which is more important on Super Bowl Sunday: the football or the food. Great parties have plenty of both.
A bucket of hot wings, a creative dip or two, beer and assorted munchies are always a good starting lineup against a horde of hungry fans.

As for the rest of the menu, you can keep that simple too, just a buffet of sandwiches or fix-your-own pizzas, a hearty chili if it's really cold, easy-dipping finger foods such as mozzarella sticks and fresh-cut veggies, and maybe a cake decorated with your favorite team logo for dessert.

Or if you really want to bowl over your guests, deep-six the subs and sideline the chili and celebrate instead with some of the flavors of New Orleans.



1 package cream cheese, softened

1 package finely shredded mild cheddar cheese

3 t. finely chopped onion

1/4 t. ground red pepper
1/4 t. Worcestershire sauce

1/2 c. finely chopped pecans

2 t. finely chopped parsley

Mix cream cheese, cheddar cheese, onion, red pepper and Worcestershire sauce in bowl until well blended. Shape into ball or log.

Toss pecans and parsley on plate. Roll cheese ball in pecan mixture until completely covered. Refrigerate one hour or until chilled. Serve with crackers. Makes 2 cups. (Note: Cheese ball can be prepared one day ahead. Cover, and refrigerate until ready to serve.)

2 T. unsalted butter

3 1/2 C. corn kernels (from 4 ears fresh white or yellow corn if available)
1/2 t. salt

1/8 t. freshly ground black pepper

1 C. finely chopped yellow onions

1/2 C. finely chopped red bell peppers

1/4 C. chopped green onions (green and white parts)

1 jalapeno, seeded and minced

2 t. minced garlic

1 C. mayonnaise

4 oz. Monterey Jack cheese, shredded

4 oz. sharp cheddar cheese, shredded

1/4 t. cayenne
Tortilla chips, for dipping

Preheat the oven to 350F.
Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat. Add the corn, salt, and pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. Transfer to a bowl.
Melt the remaining tablespoon of butter in the skillet. Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes. Add the green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened. Transfer to the bowl with the corn. Add the mayonnaise,12 of the Monterey Jack cheese,12 of the cheddar cheese, and the cayenne and mix well. Pour into an 8-inch square baking dish and sprinkle the remaining cheese on top. Bake until bubbly and golden brown, 10 to 12 minutes.

Serve hot with the chips.

Yield: 6 cups dip; 12 to 18 servings


2 to 3 lbs. medium shrimp or oysters

3 loaves French bread

10 good-size lettuce leaves or chopped lettuce

3 tomatoes, sliced


Frank's Hot Sauce (optional)

Canola oil for fryer

3 T. Cajun seasoning

2 C. yellow cornmeal mixed with 1 teaspoon seasoning salt

1 T. garlic powder

1 T. onion powder

1 t. pepper

Preheat oil in deep fryer to 360F.

Peel, devein, and wash shrimp (if purchased in a pint container, lift oysters from oyster juice). Season seafood with Cajun seasoning, garlic powder, onion powder, and pepper. Then coat or bread by shaking seafood in a plastic bag of seasoned cornmeal. Remove from bag. Deep-fry seafood for about four minutes until golden brown; lift from fryer with slotted spoon, drain, and set aside.

Cut the ends from the French bread and slice the bread lengthwise. Divide each loaf into three or four sections. On the cut sides of each section, spread 1 tablespoon of mayonnaise per sandwich. On bottom half of each section, place fried shrimp or oysters. Shake a little hot sauce onto the seafood (optional). Layer with sliced tomatoes and lettuce. Cover with the top half of the French bread.

Yield: 9 to 12 sandwiches


1 1/2 lbs. cooked smoked beef sausage, cut into 1/4-inch thick slices
1 1/2 lbs. boneless skinless chicken breasts, cut into 1-inch pieces
1/2 t. salt

1/4 t. ground black pepper

3 medium onions, chopped

2 C. chopped celery
2 medium green bell peppers, chopped

3 cloves garlic, minced

1/2 t. ground red pepper

6 C. chicken broth

4 C. uncooked rice

1 t. paprika
Heat 8-quart oven-safe Dutch oven or stockpot over medium heat until hot. Add sausage; cook 5 to 7 minutes or until browned. Remove from pan; set aside. Add chicken, salt and pepper; cook 3 to 5 minutes or until chicken is browned. Remove from pan. Drain fat leaving 1 tablespoon.

Add onions, celery, green peppers, garlic and red pepper; cook, stirring 7 to 10 minutes or until vegetables begin to brown. Stir in chicken broth, reserved sausage and chicken, rice and paprika. Bring to a boil; cover and bake at 375F.for 30 minutes or until liquid is absorbed and rice is tender, stirring once or twice during cooking.
Makes 8 to 10 servings.

Source: Joe Cahn and the USA Rice Federation


1 C. olives, preferably Italian, pitted and chopped

1 C. chopped sun-dried tomatoes (packed in olive oil, drained)
1-1/2 T. capers
3 cloves garlic, finely chopped

1 T. chopped, fresh oregano (or 1 t. dried)
1/2 t. freshly ground black pepper
2 T. balsamic vinegar or other red wine vinegar

2 T. olive oil

1 large round loaf Italian bread about 7 inches in diameter
1 sweet onion, thinly sliced and separated into rings

1/4 lb. thinly sliced mozzarella

1/4 lb. thinly sliced salami

1/4 lb. thinly sliced ham

1/4 lb. thinly sliced provolone

1/4 lb. thinly sliced mortadella

Mix the chopped olives and the next 6 ingredients; stir in 2 tablespoons olive oil. Store, tightly covered, in the refrigerator at least 12 hours to marry the flavors. Olive mixture can be made up to a week ahead.
Cut bread in half horizontally; remove bread from bottom and top of loaf (discard or save for bread crumbs) to form a thick shell. Spread half the reserved olive mixture (with liquid) on the bottom half, then half the onion rings. Next, layer the cheese and cold cuts in the order listed. Top with remaining onion slices, then remaining olive mixture. Sandwich can be made up 6 hours ahead. Wrap tightly; store in the refrigerator. Return to room temperature before serving. Cut into 6 wedges.

Serves 6.

For bread bowl and paddles:

16 oz. round loaf white bread

1 1/2 C. shredded Cheddar cheese

Olive oil

Preheat oven to 350F.
Carve out center core of bread within 1 inch of bottom and sides, keeping bread intact.
Cut reserved bread horizontally into 1/2-inch layers. Brush both sides of layers with olive oil. Cut layers into approximately 18 "paddles" that measure about 3-by-1 1/2-by- 1/2-inch. Place paddles on foil-lined baking sheet; sprinkle with cheese.

Brush inside of bowl lightly with olive oil. Place bowl on separate baking sheet. Bake bowl and paddles in a 350F. oven for 11 to 13 minutes, until golden brown and cheese is bubbling.

For Spicy Chili:

1 T. olive oil

1 lb. Italian sausage, removed from casing

1 (15 oz.) can black beans, drained

1 (15 oz.) can cannellini (white) beans, drained

1 (19 oz.) can chili with no beans

1 C. prepared chunky salsa

Sliced green onions, for garnish

Shredded Cheddar cheese, for garnish

Heat oil over medium heat in 3 quart saucepan. Add sausage and brown. Add both kinds of beans, chili and salsa; cook until hot.

Pour into prepared bread bowl. Garnish with onions and cheese. Place paddles around bowl. Serve immediately. Makes 18 appetizer servings.


Makes 16 servings

1 18.25 oz. package plain devil's food or dark chocolate fudge cake mix

1 6-serving-size package chocolate instant pudding mix
4 eggs

1 C. sour cream

1/2 C. warm water

1/2 C. vegetable oil

1 1/2 C. semisweet chocolate chips

Preheat oven to 350F. Lightly coat 12-cup Bundt pan with nonstick cooking spray, then dust with flour. Shake out excess flour. Set pan aside.

In large mixing bowl, combine cake mix, pudding mix, eggs, sour cream, warm water and oil. Blend with electric mixer on low speed 1 minute. Stop machine and scrape down sides of bowl with rubber spatula. Increase speed to medium and beat 2 to 3 minutes more, scraping sides down. Batter should look thick and well-combined.

Fold in chocolate chips, making sure they are distributed throughout batter. Pour batter into prepared pan, smoothing top.
Bake until cake springs back when lightly pressed with finger and just starts to pull away from sides of pan, 45 to 50 minutes. Remove pan from oven and place on wire rack to cool 20 minutes. Run long, sharp knife around edge of cake and invert onto rack to cool completely, 20 minutes more. Or invert it onto serving platter to slice and serve while still warm.

Store cake, covered in aluminum foil or plastic wrap, at room temperature up to 1 week. Or freeze it wrapped in foil, up to 6 months. Thaw cake overnight on counter before serving.

Adapted from "The Cake Mix Doctor" by Anne Byrn


1/2 C. shortening

1 C. sugar

1/2 C. buttermilk

1 t. baking soda

1 egg
1 1/2 C. flour
1/2 C. cocoa

1/3 C. liquid coffee
1 t. vanilla

Pinch of salt
Mix all ingredients together and drop by teaspoonfuls onto a greased cookie sheet. Bake for 10 minutes at 350F.


1/2 C. milk

2 T. flour

1/2 C. sugar

1/2 C. shortening

1 t. vanilla

Pinch of salt

Cook milk and flour until a smooth paste consistency, stirring constantly. Cool. Cream sugar and shortening; add to paste. Add vanilla and salt. Beat about 10 minutes with electric mixer. Spread filling on one cookie and top with another one.

Makes 12 to 18 whoopie pies.


1 boneless chuck roast, about 3 lbs, trimmed

1 T. chili powder

1 t. each: salt, freshly ground pepper

1 T. garlic-flavored oil or olive oil

2 (14 1/4 oz.) cans beef broth

2 poblano peppers, seeded, chopped

1 large red bell pepper, seeded, coarsely chopped

1 yellow onion, chopped

1 (28 oz.) can crushed tomatoes

1/2 to 1 canned chipotle chili in adobo sauce, finely chopped, optional

1 1/2 C. long-grain rice

Heat oven to 325F.
Rub roast on both sides with chili powder, salt and pepper. Heat oil over medium-high heat in Dutch oven. Add roast; cook until browned on one side, 5 minutes. Turn; cook 5 minutes. Remove to platter.

Add 1 can of the broth to Dutch oven; cook over medium-high heat, scraping bottom of pan to dissolve browned bits. Return roast and any accumulated juices to Dutch oven. Cover; cook in oven 2 1/2 hours.

Remove roast from oven. Stir in peppers, onion, tomatoes, chipotle chili, rice and remaining can of broth. Return to oven. Cover; cook until meat is tender and rice is cooked, about 30 minutes. Serves 8.


1 baked 9-inch pie crust, cooled

18 HERSHEY'S KISSES Chocolates
1 C. (1/2 pt.) whipping cream, divided

1 package (6-serving size) vanilla cook & serve pudding and pie filling mix*
2 C. milk

1/2 C. REESE'S Creamy Peanut Butter

1 T. powdered sugar

1/4 t. vanilla extract

Additional HERSHEY'S KISSES Chocolates (optional)

1. Remove wrappers from chocolate pieces. Placechocolate pieces and 2 tablespoons whipping cream in a small microwave-safe bowl. Microwave at HIGH (100%) 1 minute or until chocolate is melted and mixture is
smooth when stirred; spread over bottom of baked pie crust. Refrigerate 30 minutes or until set.
2. Place pudding mix and peanut butter in 2-quart saucepan. Gradually add milk, stirring with whisk until smooth. Cook over medium heat, stirring constantly, until pudding thickens and boils; remove from heat. Cool 10 minutes, stirring frequently. Pour
pudding over chocolate mixture in pie crust. Place plastic wrap directly on surface. Refrigerate several hours or until firm.
3. Just before serving, beat remaining whipping cream, powdered sugar and vanilla in small bowl until stiff. Spread over top of pie. Garnish with additional chocolate pieces, if desired. Cover; refrigerate
leftover pie. 8 servings.

* Do not use instant pudding.
Posted by Marla

1-2 T. olive oil

1 red onion, thinly sliced

1 green bell pepper, thinly sliced

2 rosemary sprigs

1/3 C. honey

1 T. Yellow mustard seed

2 lb. Polish kielbasa sausage

1 (12 oz.) can Coca-Cola Classic

Rosemary sprigs for garnish

In a 5 1/2 quart Dutch oven over medium-high heat, heat the oil until hot. Add the onions, green bell pepper and two rosemary sprigs. Lower the heat to medium and cook until the onions are nearly translucent, about 3-5 minutes.
Stir in honey, mustard seed, and sausage. Pour the Coca-Cola over the sausage and bring to a boil. Reduce the heat to a simmer and cook, uncovered, until the liquid is absorbed and glazes the sausage. This will take about 30-40 minutes. Stir frequently to prevent the sausage from sticking.

Remove the rosemary sprigs from the Dutch oven and transfer the sausage slices to serving platter. Garnish with fresh rosemary sprigs.


3 large bananas, mashed

1 large whipped topping

6 Milky Ways, cut up

2 sweet apples chopped

2 handfuls Oreo's

Combine bananas, apples, whipped topping, candy bars in a bowl. Sprinkle crushed cookies on top. Refrigerate overnight.
Recipe from Carol...her daughter gave her the recipe and the kids love it!


This is Chili con Queso with a difference. For more heat, subsitute Pepper Jack for the Monterey Jack Cheese. The secret to making Chili con Quesco is to keep the heat low when melting the cheese. The first time I ever made the dish, I had my heat too high and I had a stringy mess.
1 10 oz. bunch fresh spinach or 1 10 ounce package plain frozen spinach, cooked and finely chopped with all the liquid pressed out

1 T. oil

3 T. finely minced onion

1 T. flour

1 4 oz. can chopped green chilies, drained

1/2 C. whipping cream

3 oz. package cream cheese, room temperature, cubed

8 oz. (2 cups) Monterey Jack or Pepper Jack cheese, grated.

Tortilla chips for dipping

In a heavy medium saucepan, heat oil over medium heat. Add onion and cook, stirring until limp and clear, 3 to 4 minutes. Add flour and cook, stirring, 1 minute. Add spinach and green chilies. Cook and stir until well mixed, about 1 minute. Add cream and cook until mixture begins to boil, about 1 minute. REDUCE HEAT to low and gradually add cream cheese, stirring until cheese is melted, 1 to 2 minutes. Gradually add the Monterey Jack cheese, stirring until melted. Do not allow mixture to boil or cheese will separate. Serve at once with tortilla chips for dipping. Server 4 to 6

Note: To keep mixture warm or to reheat, place onver a pan of hot, but not boiling water.

Recipe posted by Darlene


1/2 C. coarsely chopped walnuts

2 T. unsalted butter, melted for brushing the pan

1 1/2 C. unbleached pastry flour or unbleached all-purpose flour

1 3/4 t. baking powder

1 1/4 t. baking soda

1 3/4 t. ground cinnamon

1 t. kosher salt

1/4 t. freshly grated nutmeg

1/2 t. ground ginger

Just under 1/2 t. ground allspice

Pinch of ground cloves

1 1/2 C. light brown sugar, lightly packed

3 extra-large eggs

1 T. pure vanilla extract

2 1/4 t. grated fresh ginger

3/4 C. plus 1 tablespoon vegetable oil

2 1/2 C. grated peeled carrots

1/4 C. crushed pineapple, well-drained

1/2 C. California golden raisins


7 oz. cream cheese, softened

1/2 stick (2 ounces) unsalted butter, softened

3/4 C. powdered sugar, sifted

1/4 C. creme fraiche or sour cream

For cakes: Adjust the oven rack to the middle position and preheat the oven to 325F. Spread the walnuts on a baking sheet and toast in the oven for about 10-12 minutes, or until lightly browned. Prepare 12 mini-loaf pans by brushing them with melted butter.

Turn the oven up to 350F. In a large bowl, sift the flour, baking powder, baking soda, cinnamon, salt, nutmeg, ground ginger, allspice and cloves together.

In the bowl of an electric mixer fitted with the whisk attachment, beat the sugar and eggs on medium-high for 10 minutes, until lightened in color. Add the vanilla extract and grated ginger and mix on medium to combine. Add the dry ingredients and the oil alternately, in three batches, mixing on low until just combined.

Fold in the carrots, pineapple, walnuts, and California golden raisins. Fill a pastry bag with the batter. Pipe the batter into the prepared mini-loaf pans.

Bake for about 20-30 minutes, until lightly browned and springy to the touch. Remove from oven. Allow cooling for about 10 minutes, and then turn the cakes out of the mini-loaf pans to finish cooling.

For frosting: In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese, butter, and powdered sugar on high speed for about 3 minutes. Using a rubber spatula, scrape down the sides of the bowl and mix another 2 minutes, until the frosting is light and fluffy. (The frosting can be made up to two days in advance.)

Makes 12 cakes. Nancy Silverton, Campanile

Pompei Shrimp, a specialty of the old Iacomini's Restaurant in downtown Akron, Ohio decades ago.

1 lb. raw medium shrimp in their shells

1/2 lb. (2 sticks) butter

3/4 C. finely chopped onions

1 C. flour plus flour for dusting

1/3 t. dry mustard

2 T. lemon juice

2 T. chicken soup base

2  eggs beaten with 2 T. milk
Dry bread crumbs
Oil for deep frying

Place shrimp in a saucepan with 2 cups cold water. Bring to a boil and simmer just until shrimp are done, about 2 minutes. Drain, reserving liquid. Peel shrimp. Cut into small pieces.
In a saute pan, melt butter. Saute onions until tender. Add the 1 cup flour and whisk over medium heat for 1 minute.
Measure out 1 1/4 cups of the shrimp cooking liquid. Add to pan, whisking until smooth and thick. Whisk in dry mustard, lemon juice and soup base. Stir in shrimp. Refrigerate until cool.

Form mixture into balls the size of walnuts or smaller. Roll in flour; shake off excess. Dip into egg, then roll in bread crumbs. Fry in a deep fryer until golden and warmed through. Drain on paper towels. Serve immediately.
Mixture also may be used as a stuffing for mushroom caps.
For a gratin appetizer, make shrimp mixture but do not refrigerate. Spoon into ovenproof cups or clean clam shells. Sprinkle with bread crumbs. Bake at 350F. for about 15 minutes, or until crumbs are golden brown and shrimp mixture is bubbly. 

2 T. olive oil

2 cloves garlic

2 lbs. cooked beef such as pot roast, cut into bite-sized pieces

1 C. water

Salt and pepper to taste

1 C. chopped red onion

2 stalks celery, chopped

4 C. beef broth

1 bay leaf

1 14.5 oz. can diced tomatoes

 2 large Idaho or Russet potatoes, baked and cut into cubes

In a large soup pot, heat olive oil. Add garlic and saut, but do not let garlic brown. Add beef, water and salt and pepper to taste, bring liquid just to a boil, reduce heat and simmer until some of the liquid has evaporated and the meat is heated and tender.

Add chopped onion and celery, broth, bay leaf and diced tomatoes. Stir and simmer about 30 to 40 minutes. Gently stir in potatoes and cook until potatoes are heated through. Taste for seasoning and adjust with salt and pepper.

Serves 6.


Mini Oreo cookies

36 chocolate kisses

16 oz. cream cheese, softened

1/3 C. sugar

2 eggs

1/2 t. vanilla

1/2 C. peanut butter

1/3 C. chocolate chips

1 t. shortening

Line minimuffin pans with paper cups. Separate cookies; discard cream filling and place one cookie half in paper cup (this is your crust). Place one kiss on each cookie; set aside. Beat cream cheese and sugar until smooth; beat in eggs and vanilla just till blended; beat in peanut butter. Carefully fill cups with cheesecake batter, keeping kiss centered.

Bake at 325F. about 15 minutes or until set. Cool. Melt chocolate chips with shortening. Drizzle tops of cheesecake decoratively with melted chocolate.
Makes about 36.


Shirley is looking for a recipe for GINGER BEER. Does anyone have one? Please send it to me if you can help with this request.


I thought this time I'd share with you something I read not to long ago. It may just help save someone's life. President Bush's recent Pretzel episode reminds me of something we all need to know in an emergency and that is what to do if someone starts choking on food. Here are the instructions:

Stand behind the person who is choking and wrap your arms around his waist.

With one hand, make a fist. Place the thumb side of the fist against his abdomen, just above the belly button. Be sure your hand is below the tip of the breastbone.

Put your other hand over the fist and give quick upward thrusts into the abdomen. Continue giving thrusts until the object blocking the airway is dislodged and the person begins to breathe.

If the person becomes unconscious, position him on his back, with his arms at the sides, and call 911.

Check the mouth and clear it of any foreign objects. Attempt cardiopulmonary resuscitation. Continue until the obstruction is removed or emergency personnel arrive.

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

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That's My Home & Razzle Dazzle Recipes 2001

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