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July 1, 2002

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Newsletter for That's My Home & Razzle Dazzle Recipes
Edition 16, July 1, 2002

**Overview of this Issue**

From the Editor
Newsletter Recipes....
Shared Recipes from The Recipe Exchange
Actual Restaurant Recipes
Quick and Easy Recipes
Recipe Requests and Readers Recipes
Kitchen Tips ....
Subscriber Information
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FROM THE EDITOR

I've just returned from a week's vacation in Washington, DC., where I think we ate our way thru our capital city. We had everything from Ethiopian to Thai at some of the best restaurants in DC. We had a fabulous time and I found many new recipes to share in future newsletters with you. One day we attended the Silk Road exhibit on The Mall and I brought home the Cookbook which is hot off the presses called "Silk Road Cooking: A Vegetarian Journey". I'll share a few of those recipes in the next issue. We also went to a "Dim Sum" restaurant and had a wonderful time selecting our brunch from carts, pushed around by the servers full of all kinds of goodies. We sampled at least a dozen new dishes, I think one my favorites was a plate of Chinese green beans that had been deep fried and then topped with a soy peanut sauce. It was so good! If you ever get the chance to go to a Chinese restaurant that does Dim Sum all I can say is don't miss it.

Have a Safe and Happy Fourth of July!

Here's a DIM SUM recipe you might enjoy!

PORK SU MAI
 
Can be made with all kinds of fillings. Pork and Shrimp are the most common, and they are worth the fuss.

4 medium dried mushrooms (reconstituted) or 1/2 C. minced fresh mushrooms
2 C. (about 1 lb.) finely chopped or ground lean pork.
1/3 C. minced green onion
1/4 C. (each) minced water chestnuts and bamboo shoots
2 t. Minced fresh coriander (also called Chinese parsley or cilantro)
1 T. grated fresh ginger
3 T. soy sauce
1-1/2 T. cornstarch
1 egg white
4 dozen won ton skins or sui mai dumpling dough.
1 carrot grated
Salad oil
Soy sauce or sauce of your choice.

Squeeze mushrooms dry and chop fine or use fresh chopped. Mix mushrooms with pork, onion water chestnuts, bamboo shoots, coriander and ginger. Blend the 3 tbsp. soy with cornstarch and add to pork mixture along with egg white. Stir until well mixed. Divide mixture into 48 equal balls.

Place a pork ball in center of one skin and squeeze in the middle -top surface should be exposed. Tap bottom on a flat surface so dumpling will stand upright. Put 1/4 tsp. grated carrot on top of each Dumpling. Brush salad oil on each. Keep covered until all are shaped. Place dumplings without crowding on a greased rack that will fit inside steamer or wok or deep pan.

Pour boiling water into steamer leaving 1-1/2 inches between water and rack. Cover and steam for 20 min. Serve hot or cooked ahead, cover and freeze for up to 1 month. To Freeze place slightly apart (or they will stick together) on a baking sheet freeze until firm place in plastic bags.

Serve with soy sauce or spicy sauce.

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NEWSLETTER RECIPES

CHICKEN KABOB SALAD

1 can (20 oz.) pineapple chunks
1/4 C. olive or vegetable oil
1 T. mesquite grilling blend (Mrs. Dash brand suggested)
1 lb. boneless, skinless chicken breasts, cut into 1-inch cubes
1 red or green bell pepper, cut into 1-inch cubes
1/2 C. red onion, cut into squares
1 package (10 oz.) leafy romaine salad blend or (12 oz.) American salad blend or other variety

Drain pineapple; reserve 1/2 cup juice.

Combine reserved juice, oil and mesquite blend in shaker jar. Pour 1/4 cup dressing into cup. Set aside remaining dressing.

Thread pineapple chunks, chicken, bell pepper and onions onto skewers. Brush with the 1/4 cup dressing. Grill or broil 10-15 minutes or until chicken is no longer pink, turning occasionally.

Serve kabobs over salad greens with dressing set aside earlier.

Makes four servings.

SUMMER PASTA

3/4 C. fresh basil leaves
2 lbs. firm ripe tomatoes, peeled, seeded and chopped
2 cloves garlic, minced
3 green onions, thinly sliced
2 T. fresh chopped parsley
5 T. extra-virgin olive oil
3 T. red wine vinegar
1/2 lb. brie cheese, rind removed, cut into small pieces
salt and pepper to taste
1 lb. pasta
Freshly grated Parmesan cheese to taste

Chop 1/2 cup of basil leaves and set the rest aside until later. In a large bowl, combine the tomatoes, garlic, green onions, parsley, chopped basil, olive oil and vinegar. Add the brie. Let mixture sit at room temperature for at least 4 hours but not more than 6 hours, then season to taste with salt and pepper.

In a large saucepan of boiling salted water, cook the pasta al dente. While the pasta is cooking, chop the reserved basil.

Drain pasta and transfer to a large bowl. Pour the sauce over the hot pasta and garnish with reserved basil. Serve with grated Parmesan cheese.

Serves 4 to 6.

KANSAS CITY SPICE RUB

1/4 C. salt
1/4 C. black pepper
1/4 C. sweet paprika
1/4 C. sugar
1 T. garlic powder
1 T. onion powder
4 t. good-quality chili powder or powder ancho chiles
1 T. dry mustard
1 t. cayenne pepper (or to taste)
1 1/2 t. ground thyme
1 1/2 t. ground oregano
1 t. ground cumin

Mix all ingredients in a small bowl. Store unused spice mixture in an airtight container.

Note: If you don't like an individual spice, just omit it or substitute one of your favorites.

KANSAS CITY RIBS

4 slabs pork back ribs, well-trimmed of fat and silver skin removed from the back side
1 recipe spice rub (see recipe above)
Hickory chips or chunks, soaked for 30 minutes
Favorite purchased or homemade barbecue sauce

Rub ribs liberally with spice rub and let sit, covered, for 20 minutes.

Soak hickory chips or chunks in water. Build charcoal fire or preheat gas grill. If using wood, place directly on hot coals or in a smoker box of a gas grill.

Place ribs on grill in the center of the cooking grate. Cook slowly for 1 1/2 to 2 hours or until meat pulls back from bone.

Fifteen to 20 minutes before the ribs are done, baste ribs with your favorite barbecue sauce. Warm remaining sauce in a saucepan and serve at the table.

Makes 4 to 8 servings.

SPICY BARBEQUE SAUCE

2 T. vegetable oil
1 medium onion, finely chopped
1/3 C. chopped celery
1 T. minced garlic
1 T. paprika
1/2 t. cayenne pepper
3/4 C. ketchup
1/2 C. beer
1/4 C. apple cider vinegar
1 T. Worcestershire sauce

Heat vegetable oil in heavy medium saucepan over medium heat. Add onion and celery and saut until tender, about 5 minutes. Add garlic, paprika and cayenne and stir 1 minute. Add ketchup, beer, vinegar and Worcestershire sauce. Reduce heat to medium-low. Simmer uncovered until flavors blend and sauce is slightly reduced, stirring occasionally, about 30 minutes. (Can be prepared 1 week ahead. Cover and refrigerate.)

Makes 1 1/2 Cups.

LEMONADE-CAN CHICKEN

Rub:
1 T. lemonade powder
1 T. brown sugar
1 T. paprika
2 t. hickory-smoked salt
1 t. lemon pepper
1 t. garlic powder
1 t. onion powder
1/4 t. celery seed
1 can (12 oz.) lemonade
1 chicken (3 1/2 to 4 lbs.)
2 t. vegetable oil
2 C. wood chips or chunks (preferably hickory or oak), soaked for 1 hour in water to cover, then drained
Lemonade-Mustard Sauce (recipe follows)

Rub: Put the lemonade powder, brown sugar, paprika, hickory salt, lemon pepper, garlic and onion powders and celery seed in a small bowl and stir to mix.

Pop the tab off the lemonade can. Pour half of the lemonade (1/2 cup) into a measuring cup and set aside for the sauce. If cooking the chicken on the can, using a church key-style can opener, make 2 additional holes in its top. Set the can aside.

Remove the packet of giblets from the body cavity of the chicken and set aside for another use. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels.

Sprinkle 1 teaspoon of the rub inside the body cavity and 1 teaspoon inside the neck cavity of the chicken. Drizzle the oil over the outside of the bird and rub or brush it all over the skin. Sprinkle the outside of the bird with 1 tablespoon rub and rub it all over the skin. Set aside 2 teaspoons of rub for the sauce. Spoon the remaining rub into the lemonade through a hole in the top of the can.

To cook on a can: Hold the bird upright, with the opening of the body cavity at bottom, and lower it onto the can so the can fits into the cavity. Pull the chicken legs forward to form a sort of tripod, so the bird stands upright. The rear leg of the tripod is the can. Tuck the tips of the wings behind the chicken's back.

Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center.

When ready to cook, if using a charcoal grill, toss all of the wood chips or chunks on the coals. Stand the chicken up in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked through (about 180F. on an instant-read meat thermometer inserted in the thickest part of a thigh, but not touching the bone), 1 to 1 1/2 hours. If using a charcoal grill, you'll need to add 12 fresh coals per side after an hour. If the chicken skin starts to brown too much, loosely tent the bird with aluminum foil.

If cooking on a can: Using tongs, hold the bird by the can and carefully transfer it in an upright position to a platter.

Present the bird to your guests. Let the chicken rest for 5 minutes, then carefully lift it off the can. Take care not to spill the hot lemonade or otherwise burn yourself. Halve, quarter or carve the chicken and serve with Lemonade-Mustard Sauce.

Serves 2 to 4.

Note: This is a twist on beer-can chicken: a bird roasted upright over an open can of lemonade. The rub is made with powdered lemonade mix (the "secret" ingredient in a lot of Kansas City rubs), while the barbecue sauce combines lemonade, brown sugar and mustard.

LEMONADE-MUSTARD SAUCE

1 T. butter
2 to 3 shallots, or 1 small onion, finely chopped (about 1/2 cup)
3/4 C. lemonade (reserved from Lemonade Chicken)
1/2 C. firmly packed light brown sugar
6 T. Dijon mustard
3 T. fresh lemon juice, or more to taste
1/2 t. grated fresh lemon zest
Coarse salt (kosher or sea) and freshly ground black pepper

Melt the butter in a heavy saucepan over medium heat. Add the shallots and cook until just beginning to brown, about 4 minutes. Add the lemonade, raise the heat to high, and let boil until reduced to 2 tbsp., about 5 minutes. Stir in the brown sugar, mustard, lemon juice and lemon zest. Lower the heat to medium and let the sauce simmer until thick and richly flavored, about 5 minutes, whisking from time to time.

Taste for seasoning, adding salt, pepper, and more lemon juice to taste. This sauce goes great with any sort of poultry, with pork, and even with rich, grilled fish, such as swordfish or salmon.

Makes about 1 cup.

DOUBLE LAYER TRUFFLE BROWNIES 

1/2 C. unsalted butter, cut into large pieces
2 1/2 oz. semisweet chocolate, finely chopped
1 1/2 t. vanilla extract
1 t. instant coffee or espresso powder
pinch of salt
1 C. sugar
2 large eggs
1/2 C. flour
6 oz. (about 1 1/4 C.) walnut halves, toasted and coarsely chopped (see note)

Top Layer:
 8 oz. semisweet chocolate, finely chopped
1/2 C. unsalted butter, cut into large pieces
2 T. sugar
1/2 C. whipping cream
pinch of salt
1 t. instant coffee or espresso powder
1 t. vanilla extract
1 large egg
4 large egg yolks

35 dark-chocolate-covered espresso beans (optional)

Preheat oven to 325F.

Coat 9 x 13-inch baking pan with vegetable oil spray.

Prepare bottom layer by melting butter and chocolate together in double boiler or microwave. Whisk together until smooth and transfer to large bowl. Stir in vanilla, instant coffee and salt. Whisk in sugar. Add eggs one at a time, whisking well after each addition. Add flour and stir briefly just until smooth. Then stir in nuts, and scrape batter into prepared pans.

Prepare top layer by melting chocolate and butter together in double boiler or microwave. Off the heat, whisk in sugar, whipping cream, salt, instant coffee and vanilla. Add egg and egg yolks one at a time, whisking well after each addition. Stir until smooth. Pour over bottom layer, using an offset spatula, if necessary, to spread evenly.

Bake in preheated oven 25 to 30 minutes, or until top has a dull cast and edges are just pulling away from pan's sides. A toothpick inserted into center will have a bit of moist batter clinging to it. Do not overbake. Cool in pan on wire rack to room temperature, then refrigerate 1 hour.

If desired, cut into 35 rounds with 1 1/2-inch cookie cutter (rows of 5 across and 7 down). Place each round in a fluted cup, if desired, and top with a chocolate colored espresso bean. Extra scraps of brownie may be folded into vanilla ice cream for a truffle brownie ice cream.

Store at room temperature, or refrigerated, covered with plastic wrap. Best eaten within 2 days. May be served at room temperature or chilled.

Note: Nuts should be cooled before chopping. To toast walnut halves, place nuts in single layer on sheet pan. Toast in 325F. oven until golden brown and fragrant, 5 to 12 minutes. Shake pan once or twice during toasting to encourage even browning.

LEMON SLUSH PUNCH 
 
2-1/2 C. white sugar
6 C. water
2 (3 oz.) packages strawberry flavored gelatin
1 (46 fluid oz.) can pineapple juice
2/3 C. lemon juice
4 C. orange juice
2 liters lemon-lime flavored carbonated beverage

In a large pot, boil sugar, water and strawberry flavored gelatin for 3 minutes. Stir in pineapple juice, lemon juice and orange juice; mix well. Divide mixture in half and freeze in 2 separate containers.

When ready to serve, place one unthawed container in a punch bowl, stir in 1 liter of lemon-lime flavored beverage and stir until slushy.

Makes 20 servings.
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SHARED RECIPES FROM THE RECIPE EXCHANGE

GRILLED ZUCCHINI WITH BASIL BALSAMIC VINAIGRETTE 

1/4 C. chopped fresh basil leaves
3 T. balsamic vinegar
1 T. Dijon mustard
1 t. honey or maple syrup
2 cloves garlic, minced or pressed
1/3 C. extra-virgin olive oil
8 yellow or green zucchini (3 lbs. total), rinsed, ends trimmed, and cut into 1/2-inch-thick rounds
Basil sprigs
Salt and pepper

In a small bowl, mix chopped basil, vinegar, mustard, honey, and garlic. Whisking, blend in oil.

Thread zucchini on thin skewers so rounds lie flat and pieces touch. Brush generously with basil vinaigrette.

Place zucchini on a barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds). Close lid on gas grill. Cook until brown on each side, 5 to 7 minutes total; turn once.

Push zucchini from skewers onto a platter. Drizzle with remaining vinaigrette. Garnish with basil sprigs. Add salt and pepper to taste.

8 servings.

Posted by Macklinda

BLOOMIN' JALAPENOS

Want to spice up from the bloomin' onion a bit? Try this:

15 to 20 large fresh jalapenos, stemmed and cut in half (scoop out some or all of the seeds depending on heat you want)
2 eggs
1/2 C. milk
salt and pepper
2 t. Old Bay seasoning
2 C. flour
Oil for frying

Dipping Sauce (make this in advance)
1 large ripe avocado
1/2 C. sour cream
2 T. picante sauce
1/4 t. garlic powder
1/4 t. salt
juice of half a lime

Beat egg well and add milk. Put peppers in mixture, mixing to coat. Let stand in mixture about five minutes, then remove. Put salt, pepper, Old Bay Seasoning and flour in 1 quart zip lock bag. Shake to mix thoroughly. Drop the peppers, a few at a time, in the flour and close bag and shake to coat. Lay peppers inside-down on cookie sheet to dry for 15 minutes. Deep fry pepper slices in hot oil until brown and crisp. Drain on paper towels.

Put dipping sauce in small deep bowl and place on large plate. Arrange the jalapeno slices, petal fashion around the dipping sauce bowl.

Posted by rinilini

LIGHT PISTACHIO DESSERT 

1/2 C. reduced fat margarine
1 C. flour
1/2 C. powdered sugar
1/2 C. chopped walnuts

First layer
1 pkg (8 oz.) fat free cream cheese, softened
1 C. nonfat sour cream
1 carton (8 oz.) Light cool whip (or fat free)

Second layer:
3 C. 1% milk
1 pkg. sugar free instant pistachio pudding mix (4 serving size)

Topping:
1 carton Cool Whip (8 oz.)
Ground nuts for garnish

In a mixing bowl, cream the margarine. Add flour and sugar; blend until crumbly. Add walnuts. Press into 9x13 baking dish sprayed with Pam. Bake at 375F. for 10 to 12 minutes or until set. Cool.

In a mixing bowl, beat cream cheese and sour cream. Fold in whipped topping and spread over the cooled crust. In another mixing bowl, combine milk and pudding mixes and beat on low speed for 2 minutes. Spread over the first layer.

Spread the remaining Cool Whip over the second layer. Sprinkle with walnuts. Chill at least 1 hour before cutting.

Serves 18-24 depending on how you cut it.

Posted by HDMac

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.
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ACTUAL RESTAURANT RECIPES

LEGAL SEA FOODS BAKED SCROD CASSEROLE

Cracker Crumb Mixture:
3/4 C. oyster crackers
2 T. unsalted butter
1 t. fine-chopped onions
1 t. minced fresh parsley
1/2 t. dried thyme or Herbes de Provence

Baked Scrod:
4 (7 to 8 oz.) scrod fillets, each about 1 inch thick
1/4 C. real mayonnaise
2 T. fresh-grated parmesan cheese

To make crumb mixture: In a food processor fitted with metal blade, process crackers. You want a crumb somewhere between medium coarse and medium fine; set aside.

In a medium skillet, melt 1 tablespoon butter over medium heat. Saute onions about 2 minutes, or until translucent. Do not brown. Add remaining butter, and when melted remove from heat and stir in reserved crumbs, parsley and thyme or Herbes de Provence. Mix well and refrigerate until ready to use. (Crumbs will need some stirring before use as butter will have solidified mixture a bit.)

To make scrod: Preheat oven to 425F. Lightly oil a baking dish just large enough to hold fillets in a single layer and place fillets in it.

Stir mayonnaise and parmesan cheese together well. Spread 1/4 of mayonnaise mixture evenly over top of each fillet. Sprinkle about 2 tablespoons crumb mixture over each and press tops lightly so crumbs adhere to mayonnaise. Bake in center of oven 12 to 14 minutes, or until fillets are just cooked through and topping is golden brown.

Makes 4 servings.

IRONDALE CAFE'S FRIED GREEN TOMATOES

5 medium green tomatoes
1 C. self-rising cornmeal
1 C. self-rising flour
1/3 t. salt
1/4 t. black pepper
1 C. buttermilk
Vegetable oil

Slice tomatoes into 1/4-inch slices and set aside. Combine cornmeal, flour, salt and pepper in a shallow dish. Pour buttermilk into a bowl and add some of the tomatoes, being careful not to stack. Remove slices from bowl and let excess buttermilk drain off.

Dip slices into cornmeal mixture. Repeat until all slices are coated. Fry in 1/2 inch of hot oil until brown, turning once to brown other side. Place in a colander to drain. Serve hot. Serves 5 to 6.

THE YORK HARBOR INN'S FROZEN LEMON MOUSSE

3 1/2 t. unflavored gelatin
3 oz. cold water
6 egg yolks
1 C. fresh lemon juice
1 1/3 C. sugar
2 t. finely shredded lemon zest
2 t. vanilla
6 egg whites
1/4 t. cream of tartar
1 C. heavy cream

Sprinkle the gelatin over the cold water to dissolve.

In the top of a double boiler, combine the egg yolks, lemon juice, sugar and lemon zest. Whisk this mixture until ribbony.

Set the double boiler over simmering water and cook the yolk mixture, stirring occasionally, until thickened.

Strain through a fine sieve. Add the gelatin mixture and vanilla, and mix well. Cool the mixture to room temperature, stirring occasionally.

In a mixing bowl, combine the egg whites and cream of tartar. With an electric mixer, whip to stiff peaks. Gently fold half of the egg whites into the lemon mixture. Fold the remainder of the egg whites into the lemon mixture.

In a separate bowl, whip the heavy cream to stiff peaks. Fold the whipped cream into the lemon mixture.

Line a loaf pan or other metal pan with plastic wrap, pour in the mousse and cover the top tightly with plastic wrap. Freeze. When ready to serve, unmold the mousse on a plate and slice into individual servings.

Makes 10 servings.

For more Restaurant Recipes visit Eating Out .... In at http://www.razzledazzlerecipes.com/eatingout/index.htm 
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QUICK AND EASY RECIPES

E-Z FIX BBQ MEATBALLS

Meatballs:
2 lbs. ground beef
1 1/2 C. dry bread crumbs
2 eggs
1/2 C. milk
1/2 C. chopped onions

Sauce:
16 oz. apricot preserves or orange marmalade
16 oz. barbecue sauce

1. Preheat oven to 350F. In a large bowl, mix ground beef, bread crumbs, egg, onion and milk, just until thoroughly combined. Do not overmix. Form into 1-inch balls. Bake on a cookie sheet or in a shallow pan 15 to 20 minutes.

2. Pour barbecue sauce and preserves or marmalade into a slow cooker; mix well. Add meatballs and heat thoroughly. (Or place in a Dutch oven or other large pot, bring to a boil on the stovetop, then reduce heat to low and simmer for a few minutes to allow flavors to blend.)

Makes 48 meatballs.

MARGARITA SHRIMP SKEWERS

Margarita Marinade
1/2 C. tequila
1/4 C. fresh lime juice
One-half 6 oz. can frozen orange juice concentrate, thawed
2 t. vegetable oil

1 1/2 lbs. medium shrimp, peeled and, if you wish, deveined
Soaked bamboo skewers
3 fresh jalapenos, each cut into eight small pieces
1 large red bell pepper, cut into 1/2 inch squares
Kosher salt or other coarse salt
Minced fresh cilantro
Lime wedges

Prepare the marinade, combining the ingredients in a small bowl. Place the shrimp in a plastic bag or shallow dish, pour the marinade over them, and a refrigerate for 30 minutes.

Fire up the grill, bringing the temperature to high (1 to 2 seconds with the hand test). While the grill preheats, drain the shrimp, discarding the marinade.

Skewer the shrimp with the jalapenos and bell pepper pieces, avoiding crowding. Slide one end of the first shrimp on a skewer, add a piece of jalapeno and bell pepper to rest in the curve of the shrimp, and then slide the other end of the shrimp over the skewer. Repeat on the same skewer with a second shrimp and the jalapeno and bell pepper pieces.

Assemble the remaining kabobs and sprinkle them lightly with salt.

Grill the kabobs uncovered over high heat for 1 1/2 to 2 minutes per side, until the shrimp are just opaque with lightly browned edges. The jalapeno and bell pepper should remain a bit crisp. If grilling covered, cook the kabobs the same amount of time, turning once midway. When done, sprinkle the kabobs lightly with cilantro and serve them hot, with lime wedges for squeezing. As a variation from serving the shrimp on the skewer, pile them in margarita glasses with salted rims and lime wedges.

Makes about 2 1/2 dozen kabobs.

Source: From Born to Grill

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RECIPE REQUESTS AND READERS RECIPES

JODE is looking for a recipe for chocolate syrup to use over ice cream using Hershey's cocoa, sugar, water & vanilla.

SUSAN is looking for recipe for seafood enchiladas from Pappasito's.

ANNETTE is looking for a recipe called 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", she writes. They are served in bakeries in the Pacific Northwest.  

SOURDOUGH BREAD STARTER 
From Diane

1 C. warm water
2/3 C. sugar
1 package yeast
3 T. instant mashed potatoes

Mix water, sugar, yeast and instant potatoes in a quart jar. Leave jar, covered with a cloth, at room temperature for 5 days. Then place in refrigerator. After 4 days, starter is ready to feed and make bread. Keep refrigerated when not using.

Note: To feed starter, mix 1 cup warm water, 3/4 cup sugar and 3 tablespoons instant potatoes and add to starter. Leave at room temperature several hours. Starter must be fed, and 1 cup removed, every 3 to 5 days.

QUICKER SOUR DOUGH BREAD

From GrannyB.

This recipe is really good! I've improvised and tested one aspect that I added to make it simpler, I add yeast to be able to do it in a couple days, rather than keeping the starter going for weeks, and putting on 10 pounds making bread.

Starter

Mix in a plastic container of any kind:
3/4 C. sugar
3 T. instant potatoes
1 C. warm water
1 package of active dry yeast

Stir well with a wooden or plastic spoon. Set out on the counter 8-10 hours. Do not cover. Stir occasionally, if possible. I do this in this in the morning, and at night I mix the rest of the ingredients to rise all night. Yes, it takes all night to rise, and then 4-6 more hours in a pan after that!

Bread:
Mix these ingredients with the first mixture in a very large bowl (not metal). I use one of the Dollar Store very big plastic salad bowls.

1/4 C. sugar (this makes it very good!)
1/2 C. oil (any cooking oil will work )
1 1/2 t. salt
1 1/2 C. warm water
1 C. starter

Stir this well with a wooden spoon, then add 6 cups of flour. Grease a very large bowl with oil, or add oil to the sides of your bowl you've mixing in, and place dough in it. The consistency of this dough is a little sticky, and the oil keeps it from sticking to the bowl, and from drying out. Cover
with a towel, saran wrap, and the newest thing I've discovered is the large Saran Quick covers; fit perfectly over a large bowl.

Next morning, it should be quite risen, 2-3 times it's original size. Divide this dough into three parts, and knead each part a few minutes on a floured board, and then place each part in a greased (or cooking spray it) loaf pan. Brush lightly with oil or butter (butter browns better). Let rise again, covered, in a warm place 4-6 hours (Keep your light over your stove on, and this provides enough warmth to rise). When it has doubled in size, bake at 300-325F. for 30-40 minutes. You want it to be light brown on the bottom and the sides, not just the top. Remove from the oven and brush the tops with butter. Remove from pans, and put in heavy zip lock bags to freeze or store.

This is the best bread I have ever made or eaten, and people will rave about it. It takes the least energy. You can double this recipe and make 5-6 loaves if you are making bread for a crowd. Each loaf (cut when cooled a little) will give you about 10 pieces of bread. I cut it and then wrap it in foil when I'm bringing it to my Mom's house for an occasion. You can keep it in a warm oven and it
stays so fresh and warm. You'll be a big hit with this bread. Every one will want to be your friend :)!

STUFFED MANICOTTI 
From Judy

1 lb. mild bulk pork sausage
2 (15 oz.) cans Hunt's Tomato Sauce, Italian style
1 (6 oz) can Hunt's Tomato Paste
1/4 C. water
1/2 T. packed light brown sugar
1 (15 oz.) carton ricotta cheese
3 C. shredded mozzarella cheese
1 egg
1 t. parsley flakes
12 manicotti noodles, cooked, rinsed and drained
grated Parmesan cheese

In large sauce pan, brown sausage: drain. Remove half of the sausage; set aside.  Stir tomato sauce, paste, water and brown sugar into sausage; simmer 15 minutes. Meanwhile, in a medium bowl, combine, remaining sausage, ricotta, 2 cups mozzarella, egg and parsley.  In a 13 x 9 inch baking pan, pour 1/3 of the spaghetti mixture.  Stuff manicotti noodles with ricotta mixture and place on top of sauce.  Pour remaining sauce over filled noodles, top with remaining mozzarella cheese and sprinkle with Parmesan.  Bake, uncovered, at 350F. for 20 minutes, or until hot and bubbly. 

Makes 6 to 8 servings.

Note from Judy:  I have had this recipe for quite a few years, and it's delicious. 

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KITCHEN TIPS ... Grilling a Turkey

Contrary to what most people believe, grilling turkey -- even a whole one -- isn't difficult. In fact, if you like the idea of cooking dinner while sitting under an umbrella with a drink in one hand and your feet propped up, well, this bird's for you.

Preparing the grill:

Grilling large, meaty foods requires indirect heat, so before you begin, decide where on the grill you will place the bird. Find a shallow pan, large enough to hold the turkey, to use as a drip pan. We used a 9 x 13 by 2-inch disposable aluminum pan.

If using a charcoal grill, place a drip pan in the center and bank the coals on each side of the pan.

If using a gas grill, place a drip pan on the briquettes or flavor bars under the cooking grid. Most gas grills sold now have more than one burner so you can heat one side of the grill at a time. For indirect heat, place the food on the side of the grill you will not be heating. Many gas grills have a warming rack attached to the cover. You may need to remove this to make room for the turkey. You need to leave at least 1 inch of air space between the turkey and the lid.

Coat the cooking grill with oil or nonstick spray. Light grill and heat until the cooking chamber in the covered grill is about 350F. An oven thermometer with a temperature probe on a long wire is handy for determining when the grill is hot enough.

Preparing the turkey:

Unwrap turkey and remove giblets and neck; discard or cook and save for another use.

Wash turkey inside and out and dry with paper towels. Trim off excess fat. Do not stuff. Fold wings back and tuck under to hold neck skin. If desired, shoot turkey with an injectable marinade.

If it is not a self-basting turkey, brush skin with melted butter or margarine and sprinkle with salt and pepper.

Place directly on the cooking grid over the drip pan. Cover grill and let roast until a thermometer inserted in the thigh reaches 180F. and breast meat reaches 170F.. Avoid opening the grill as it allows the cooking chamber to cool.

Remove from grill by grasping turkey with two clean, washable pot holders or use dish towels folded to make thick pads. Place on platter and let rest 10 minutes before carving.

A 10- to 18-pound turkey will take 2 1/2 to 3 1/2 hours to grill.

The same method can be used for grilling 4- to 9-pound turkey breast or a turkey breast roast (grill 1 to 2 3/4 hours depending on weight).

Source: Butterball Turkey

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That's My Home & Razzle Dazzle Recipes 2001

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