Newsletter for That's My Home & Razzle Dazzle Recipes
Edition 7, Feb. 15, 2002
**Overview of this Issue**
From the Editor
Newsletter Theme.... Comfort Foods with a Twist
Shared Recipes from Home Cooking
Actual Restaurant Recipes
Quick and Easy Recipes
FROM THE EDITOR
By now I am sure you all know about the opening of Razzle Dazzle Recipes. When
trying to redo Holidays at That's My Home, I realized I wanted a different
format for Holidays. So on Feb 3rd, I decided to start a new site with just
Holiday's and parties. I'm getting it all online surely and slowly. I'm trying
to get the birthday section online this weekend and could use your help. If you
have had or attended a great birthday party, can you send me some details? Did
you use themes, what games were played, ect. I'll put your tips and suggestions
up in the section it pertains to. If you don't want your name used just say so,
I'll use first names only. Thanks!
I've had e-mails from some of you wanting to know if there will be another
newsletter for Razzle Dazzle, the answer is not at this time. I am going to add
a sign up there, so if you have already signed up, you don't need to do it
again. I am only going to maintain 1 mailing list.
TEXAS POT ROAST
Texas Herb Rub (recipe follows)
1 (4- to 5-pound) chuck roast (preferably with the bone in)
Hot vegetable oil
1 large onion
1 1/2 pounds potatoes, chunked
1 pound carrots, chopped
6 cloves garlic, chopped
TEXAS HERB RUB:
1 teaspoon dried oregano 1 teaspoon dried thyme
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon white pepper
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
Make rub by mixing all ingredients together. Preheat oven to 350 degrees. Pat
the roast down with the rub, sprinkle with flour and brown on all sides in hot
oil. Transfer to a baking dish with some water in the bottom and bake until the
thermometer reaches your desired temperature. About an hour before beef has
reached desired temperature, turn down heat to 275 degrees and add the onion,
potatoes, carrots and garlic. Add water, as needed. Cook until meat is done and
vegetables are tender.
Makes 8 to 10 servings.
Source: Texas Cowboy Cooking
DIJON BUTTERMILK FRIED CHICKEN
6 chicken breast halves, bone in, including skin
1/2 cup Dijon mustard
1/2 cup buttermilk
1 1/2 tablespoons dried tarragon
2 teaspoons finely minced garlic
1 1/2 cups all-purpose flour
1 tablespoon poultry seasoning
2 teaspoons freshly ground black pepper
1/2 tablespoon EACH: paprika, salt
Combine mustard, buttermilk, tarragon and garlic in a bowl. Place the chicken in
marinade, cover and refrigerate overnight.
Combine flour, poultry seasoning, pepper, paprika and salt. Dredge chicken in
seasoned flour, place on a baking sheet and refrigerate again for at least 1
When ready to serve, preheat oven to 400ºF. Place 1/4 inch oil in a skillet and
heat to 350ºF. Flour chicken again, then fry, turning once, until golden brown,
3 to 4 minutes per side. Transfer onto a rack on a baking sheet and place in
preheated oven until juices run clear when chicken is pierced, 10 to 12 minutes.
SUN DRIED TOMATO PARMESAN SOUP
1/2 yellow onion, diced
1 heaping tablespoon minced fresh garlic
1 celery stalk, diced
1 tablespoon olive oil
1/2 cup red wine
8 cups vegetable stock
3/4 cup sun-dried tomatoes (dried, not oil-soaked, recommended; but if using
oil-soaked type, drain first)
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon black pepper
1 1/2 tablespoons salt
1 tablespoon sugar
1/2 cup heavy whipping cream
1/2 C. butter, cut into pieces
1/2 cup all-purpose flour
1 1/2 cups freshly grated Parmesan (do not substitute the dried version that
comes in a can)
Heat the oil in a medium-size pot and sauté the onion, garlic and celery over
medium heat until the onions are translucent. Pour in the wine and reduce until
you can no longer smell the alcohol, about 3 to 5 minutes.
Add the stock, sun-dried tomatoes, herbs, salt, pepper and sugar. Bring to a
boil and simmer for a half-hour. Pour in the cream and bring the soup back to a
boil. In the meantime, in a separate small saucepan melt the butter over medium
heat and rapidly stir in the flour to make a roux, or thick paste. Once a paste
has formed, add the roux to the soup, stirring it in well to thoroughly combine.
The soup should start to thicken. Simmer over low heat for 5 to 10 minutes, then
remove from heat.
Blend soup in batches, adding a handful of Parmesan to each batch. The final
consistency should be slightly chunky. Serve hot with a fresh baguette.
Makes 6 to 8 servings.
BEEF STEW IN THE STYLE OF BURGUNDY
2 tablespoons butter or olive oil, divided
1 1/2 pounds center section beef chuck, from under blade bone, well trimmed of
fat and cubed, divided
1/2 cup smoked ham, cut in 1/2-inch strips
2 medium onions, thinly sliced
1 clove garlic, minced or pressed
1 medium carrot, cut in 1/2-inch slices
1 cup sliced mushrooms
1/4 cup chopped parsley
1 bay leaf
1/8 teaspoon ground black pepper
1/4 teaspoon dried thyme
1 tablespoon tomato paste
1 cup Burgundy or other dry red wine
Melt 1 tablespoon butter in large frying pan. Add half the beef; brown well.
Remove from pan. Brown remaining beef in remaining 1 tablespoon butter. When
beef is browned, add ham; cook until browned. Return all beef and its juices to
pan. Add onions, garlic, carrot, mushrooms, parsley, bay leaf, 1/2 teaspoon
salt, pepper, thyme and tomato paste. Stir in wine. Bring to a boil, reduce
heat, cover, and simmer until meat is very tender, about 2 hours. With slotted
spoon, remove meat and vegetables to a serving dish; keep warm.
Bring cooking liquid to a boil, and cook, stirring frequently, until reduced and
slightly thickened. Add salt to taste. Pour over meat and serve.
Yield: 4 to 6 servings.
2 cups unsifted flour
1/3 cup unsweetened cocoa
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup milk
1 teaspoon vanilla
1/3 cup vegetable oil
1 cup sugar
2 cups marshmallow spread
1 cup confectioners' sugar
1 stick unsalted butter, softened
1 teaspoon vanilla
Heat oven to 350° F. Combine flour, cocoa, baking soda and salt in bowl; set
aside. Combine milk and vanilla in measuring cup; set aside. Beat egg and oil in
bowl of electric mixer until combined. Add sugar to egg-oil mixture; beat until
pale yellow, about 3 minutes. Add flour and milk mixtures alternately to egg
mixture, beginning and ending with flour mixture.
Drop about 1 tablespoon of the batter onto greased cookie sheets, 2 inches
apart. Bake until top springs back lightly when touched, 5-7 minutes. Remove to
wire racks to cool.
For filling, combine marshmallow spread, confectioners' sugar, butter and
vanilla in bowl of electric mixer. Beat on medium speed until fluffy, about 2
minutes. Spread filling between 2 cake halves to make sandwich.
SHARED RECIPES FROM HOME COOKING
MACARONI AND CHEESE SOUFFLE
2 cups elbow macaroni
1/4 cup butter
3 cups shredded cheddar cheese
1 tsp. salt
1/2 tsp. pepper
8 oz. cream cheese
2 cups milk
Cook macaroni according to package directions. Drain. Combine with butter. Beat
together eggs and milk. Add to macaroni & butter, along with rest of ingredients
(cube cream cheese to allow even incorporation). Place into a buttered casserole
dish. Bake at 350 degrees F for 45 minutes.
Posted by Chyrel
ORANGE MAPLE NUT BREAD
2 tbsp. melted shortening
1 cup maple syrup
1 egg, beaten
zest from 1 orange
2-1/2 cups flour
3 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup chopped nuts
3/4 cup orange juice
Blend shortening, maple syrup, egg and zest until creamy. Sift dry ingredients
and add nut. Add dry ingredients and nuts, alternately with orange juice, to
creamed mixture. Bake in a greased loaf pan at 350 degrees for 1 hour or until
toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove
from pan and cool completely.
Note: Bread is better if "aged" one day before serving.
Posted by Macklinda
MEATBALLS IN CHIPOTLE SAUCE
1 pound ground pork
1 pound ground beef
1/2 teaspoon ground cumin
2 cloves garlic -- chopped
1/4 cup bread crumbs
salt and pepper -- to taste
6 chipotle chiles
6 medium roasted & peeled tomatoes
1 cup chicken broth
2 cloves garlic
3 cumin seeds
1 tablespoon dried oregano
2 tablespoons lard
salt and pepper -- to taste
Combine the pork, beef, ground cumin, garlic, eggs, bread crumbs, and salt and
pepper to taste. Mix well. shape the mixture into medium-size meatballs. Cook
the meatballs in the Chipotle Sauce for about 25 minutes.
To make the Chipotle Sauce, puree the chiles, tomatoes, broth, garlic, cumin
seeds, and oregano. Strain. Saute' the puree in light lard and season with salt
and pepper to taste. Bring sauce to a boil.
Posted by Darlene
RASPBERRY FUDGE TARTS
2 C. all-purpose flour
12 T. chilled unsalted butter, cut into small pieces
6 T. sugar
1/2 tsp. salt
2 large egg yolks
Combine flour, sugar and salt. Cut butter in until mixture resembles fine
crumbs. Toss in egg yolk until just combined. Will be very crumbly. Press firmly
into 8 (4- or 5-inch) tart pans. Bake at 375F until golden brown, about 14
minutes. Let cool on wire racks and remove from pans.
1 1/2 C. heavy cream
9 oz. bittersweet chocolate, chopped fine
3 T. unsalted butter, room temperature
2 T. light corn syrup
1/2 C. red currant jelly
6 C. fresh raspberries
Bring cream to a simmer in a heavy saucepan. Remove from heat and add chocolate,
butter, and corn syrup. Let stand for 3 minutes, then stir gently until smooth.
Pour filling into cooled shells. Cover all loosely with plastic wrap and
refrigerate until filling is firm, about two hours.
Melt jelly over low heat, stirring until smooth. Arrange berries, rounded sides
up, over the surface of the filling. Using a pastry brush, glaze with the melted
jelly. Chill for five minutes to set the glaze. (Can be prepared up to 1 day
ahead if covered loosely with plastic wrap and refrigerated.)
ACTUAL RESTAURANT RECIPES
TRAINING TABLE POT ROAST
Mike Ditka's Restaurant, Chicago
2 1/2 pounds beef chuck, trimmed
2 cups red wine
1/4 cup olive oil
1 cup coarsely diced celery
1 cup coarsely diced carrots
1 cup coarsely diced onions
1 tablespoon chopped garlic
1/4 cup bourbon
6 cups beef stock (see testers' note)
1/4 cup plus 2 tablespoons maple syrup
Ground black pepper, optional
1/4 cup frozen peas
1/4 cup frozen corn kernels
1 tablespoon butter
Combine beef and red wine in a bowl; cover and refrigerate overnight.
Drain meat; discard wine. In a large pot, brown meat on all sides; remove from
pot and set aside. Add olive oil to pot, then celery, carrots and onions; cook
over medium heat about 5 minutes. Add garlic; cook 1 minute. Add bourbon and
beef stock, stir in maple syrup, then return browned beef to pot. Lower heat to
a simmer, cover and cook 4 to 5 hours, until meat is very tender. Remove meat;
cover and keep warm in a 200-degree oven. Bring sauce to a brisk simmer; cook
about 30 minutes or until reduced by a third. Taste sauce; add salt and pepper
Saute peas and corn lightly in butter. Cut meat into serving-size pieces; top
with reduced sauce and garnish with peas and corn.
Yield: 4 to 6 servings.
THE MEWS RESTAURANT'S ULTIMATE CHOCOLATE CAKE WITH KEY LIME FROSTING
For the cake:
1 lb. semi-sweet chocolate
1 c. half-and-half
1 1/2 c. (3/4 lb.) unsalted butter, at room temperature
7 extra-large egg yolks
For the frosting:
1 c. powdered sugar (sifted, if lumpy)
2 T. unsalted butter
2 T. key lime juice (see note)
1/2 t. lemon extract
To make the cake: Preheat the oven to 350 degrees. Line a 9-inch springform pan
with parchment paper, and grease with butter.
Cut the 1 1/2 c. butter into small squares and set aside. In a saucepan over low
heat, melt the chocolate with the half-and-half and salt, stirring constantly so
it does not burn. Remove from the heat. Place the butter in a food processor and
quickly pour the chocolate mixture over it. Pulse for about 20 seconds, just
until the butter has been incorporated. Add the egg yolks and pulse for another
10 seconds. Pour the batter into the prepared pan and bake for 25 minutes. The
cake should still look wet and glossy when it is done. Let cool completely. To
remove from the pan, heat a thin-bladed knife and run it along the edge of the
cake, then open the pan.
To make the frosting: Beat the powdered sugar and butter together. Add the key
lime juice, lemon extract and salt. Beat until smooth. Correct the consistency,
if necessary, with extra powdered sugar or extra lime juice. Frost the top of
the cooled cake with key lime frosting and serve.
Makes 12 servings.
Note: Look for key lime juice, or fresh key limes, at the supermarket or a
specialty foods store. If you can't find key limes, substitute fresh lemon
The Mews Restaurant, Provincetown, MA.
CHINOOK TAVERN'S JAGER SCHNITZEL AND SPATZLE
Jager Sauce and Veal Medallions:
2 slices bacon, diced
1 yellow onion, diced small
1 package chanterelles, sliced, dried, rehydrated, optional
4 ounces fresh white mushrooms, sliced
2 tablespoons tomato paste
2 cups veal stock or beef stock, heated
1 cup cream
1 to 2 tablespoons butter, optional
1 1/2 pounds veal medallions
3 tablespoons unbleached flour
Salt and pepper to taste
1/8 cup Riesling wine
1 pound 3 ounces flour (use a scale to measure)
1 cup water
Salt, pepper and nutmeg to taste
To make veal and sauce:
Fry diced bacon in a saucepan until crisp. Remove bacon and set aside. Pour off
all but enough grease to coat the pan. Add the onions and saute until
translucent. Add the mushrooms and saute until tender, 5 to 10 minutes. Add
tomato paste and cook 1 minute, stirring constantly. Add the stock and reduce
mixture by half, 20 to 30 minutes. Add cream and simmer 5 minutes. Stir in 1 to
2 tablespoons butter, if desired. Sauce should have a smooth, velvety
appearance. Add bacon pieces, if desired. (Neither the butter nor the bacon
pieces are critical.)
As sauce is reducing, put flour on a plate and season flour with salt and
pepper. Dust veal in flour mixture. Heat 1 tablespoon butter and 1 tablespoon
oil in large saucepan and add veal. Saute both sides, then deglaze the pan with
Riesling wine, scraping up the browned bits. Pour sauce over veal in pan and
simmer about 5 minutes. Serve veal with spatzle and fresh vegetables.
To make spatzle:
Combine eggs and water in a large mixing bowl. Season with salt, pepper and
nutmeg. With electric mixer on low, incorporate flour a little at a time. Allow
dough to rest for 10 minutes. (Note: Dough should be pourable, not firm.) Using
a spatzle cutter, drop dough into a large pan of boiling water. Simmer until
spatzle float to top; remove with slotted spoon and drop into large bowl of cold
water. Drain spatzle and set aside. When ready to serve, put 2 tablespoons of
butter in a saute pan, add spatzle and saute until warmed through.
QUICK AND EASY RECIPES
MUSHROOM CHICKEN SAUTE FOR TWO
1 teaspoon olive oil, divided
1 tablespoon butter or margarine, divided
2 skinned and boned chicken breast halves
Salt and pepper
8 ounces (about 3 cups) mushroom pieces (choose one or more from button,
crimini, oyster, and shiitake)
2 green onions with tops, sliced
1/3 cup dry white wine
Heat half the olive oil and half the butter in 10-inch nonstick skillet over
medium heat. Season chicken with salt and pepper; add to skillet. Cover and
saute, turning once, until juices run clear, 10 to 15 minutes; remove and keep
hot. Add rest of oil and butter to skillet over medium-high heat. Add mushrooms.
Cook and toss 5 to 7 minutes until golden. Add onions and wine; cook 3 minutes.
Season with salt and pepper. Spoon mixture over chicken.
Yield: 2 servings
1 1/2 pounds lean ground beef
1/2 yellow onion, finely chopped
1 clove garlic, minced
1/2 cup ketchup
1/4 cup crushed tomatoes (or tomato sauce)
1 tablespoon red wine vinegar
2 tablespoons Worcestershire sauce
2 teaspoons hot sauce
Salt and pepper to taste
4 hamburger buns
In a non-stick skillet over medium heat, brown the beef with the onion and
garlic. Drain excess fat. Add the ketchup, crushed tomatoes, vinegar,
Worcestershire sauce, hot sauce, and salt and pepper to taste. Stir well and
simmer for 5 minutes. While the beef mixture is simmering, toast the hamburger
buns. Arrange the buns face-up on plates. Ladle a healthy portion of the beef
mixture over each and serve immediately.
QUICK MEXICAN CHICKEN
4 boneless and skinless chicken-breast halves
1 (11-ounce) can cheddar-cheese soup
1 (14-1/2 ounce) can Mexican stewed tomatoes
2 tablespoons finely chopped parsley
2 tablespoons lime or lemon juice
1/4 teaspoon Tabasco sauce
1 cup corn chips, crushed
Cut the chicken into thin strips. Combine the cheese soup, tomatoes, parsley,
lime juice and the Tabasco. Stir well. Stir the chicken into the sauce. Pour the
mixture into a 9-inch baking pan. Sprinkle the chips on top and bake in a
preheated 350°F. oven 45 minutes, or until the chicken is done. Let sit 5
minutes before serving.
MANDARIN ORANGE MARVEL CAKE
1 box lemon pudding cake mix
1 (11 oz.) can Mandarin oranges, undrained
1 tsp. orange extract
Glaze (recipe follows)
In a mixer bowl, combine cake mix, Mandarin oranges and their juice, orange
extract and eggs. Beat at low speed until moistened, then 2 minutes at highest
Pour into a greased, 9-by-13-inch pan. Bake at 350 degrees for 30 to 40 minutes,
until a toothpick inserted in center comes out clean. Cool completely. Drizzle
glaze over cake.
1 cup sifted powdered sugar
5 tbsp. water
1/2 tsp. orange extract
Combine ingredients and beat until smooth.
Thank you everyone for your help in finding Shirley recipes for Ginger Beer. I
was surprised at the response for that one.
Here's one Granny sent in:
Al's Ginger Beer Recipe
Yield: 14 x 10 oz. bottles
1 Ginger root
1 Lemon, grated rind only
2 oz. Cream of tartar
1 1/2 lb. Sugar
1 gallon Water; boiling
1 Envelope yeast
Grate and thoroughly mash the ginger root in a bowl. Place in a large pot and
add all ingredients except the yeast. Stir until sugar and cream of tartar is
dissolved. Allow mixture to cool, then add yeast which has been started (
dissolved) in a little lukewarm water. Cover tightly for 6 hours, then filter
first through a tea strainer or similar, then through cloth. Bottle and cap
tightly, sealed. Place in dark, cool (60 degree) place for two weeks. Chill
fully before opening to drink.
I had another request for a recipe for a Soup Cake you you bake on the stove.
Does this sound familiar to anyone?
Mariposa is looking for a cake baked years ago. Miss Hullings Bakery in St.
Louis MO made a delicious "Split Layer Lemon Cake". It was a dense, moist layer
cake split into layers and filled with a tart lemon filling and iced with
buttercream frosting. Does anyone have any Miss Hullings Bakery Recipes?
Pauline wrote "I am writing to you out of sheer greed and exasperation. A few
weeks ago I tried the most delicious sweet at a friend's house, it was chocolate
with peanut butter and i think she said ritz biscuits too all mixed up to taste
like a sort of terrine." So help Pauline out if you have this recipe, please!
Also from my e-mail I got the question if I knew if Brown Sugar could be
substituted for White when making jams and jellies. I honestly don't know so I
told Lesley I would ask in this newsletter. Have you done this or do you know
Any questions or comments? I'd love to hear from you. E-mail me at:
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