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July 15, 2002

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Newsletter for That's My Home & Razzle Dazzle Recipes
Edition 17, July 15, 2002

**Overview of this Issue**

From the Editor
Newsletter Recipes....
Recipe Requests and Readers Recipes
Subscriber Information
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FROM THE EDITOR

This is going to be a short issue with just recipes. I have been working on compiling our family cookbook, a project I put on hold a year ago when we made the move to New England. I got an wonderful email from Carol Ann this month. She wrote to me regarding finding my site because of a search for Miss Hullings restaurant. Some of you may remember I've had several requests for a Lemon Cake made by that restaurant. Carol has a forum over at Better Homes and Gardens where recipes and restaurants from St. Louis just happen to be the topic. I did find some Miss Hullings recipes which I will share with you, but alas, no cake recipe. Most of the recipes today will be restaurant or famous chef recipes. I hope you don't mind the change!

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NEWSLETTER RECIPES

ROARING FORK ROCK SHRIMP CHILI

1 Tbsp. corn oil
3 large yellow onions, chopped
1 Tbsp. garlic, minced
1/4 cup poblano chilies, roasted and diced
1/4 cup dark beer
4 ancho chilies, toasted and minced
1 Tbsp. chipotle peppers in adobo sauce, pureed
1 cup tomatoes, chopped
1 quart shrimp stock
1 pint strong chicken stock
1 cup corn tortilla pieces, toasted
1 Tbsp. dark chili powder
1 tsp. ground cumin
1/2 tsp. ground coriander
1 Tbsp. unsalted butter
2 cups rock shrimp, cleaned and deveined
4 tsp. sour cream
4 lime wedges
Cilantro sprigs
Kosher salt and black pepper to taste

Heat oil in a heavy saucepan. Add onions, garlic and poblano chilies; sauté until just tender. Deglaze pan with dark beer; allow mixture to reduce by half. Add ancho chilies, chipotle puree, tomato and tortillas; simmer 30 minutes over medium heat. Add spices, then season to taste. Puree mixture, then set aside in a warm place.

Heat butter in a skillet; sauté rock shrimp. Add shrimp to chili; heat together. Season to taste. Pour into bowls, then garnish with sour cream, lime juice and cilantro sprigs.

THE YORK HARBOR INN'S WARM ARTICHOKE DIP

12 oz. cream cheese
1/4 C. red peppers, finely diced
2 T. onions, finely diced
3 T. white wine
2 T. Dijon mustard
3/4 t. paprika
1/2 t. garlic, minced
3/4 t. salt
1/2 t. white pepper
1 T. fresh lemon juice
1 can (14 oz.) artichoke hearts, drained and diced large
3/4 C. fine bread crumbs, unseasoned
1/4 c. butter, melted

In a food processor fitted with a steel blade, combine the cream cheese, red peppers, onions, white wine, Dijon mustard, paprika, garlic, salt, white pepper and lemon juice. Process to mix well.

Remove the mixture from the food processor and place in a mixing bowl. Add the diced artichoke hearts and blend.

Place the artichoke dip into a 1-quart casserole dish. (The dip can be prepared ahead of time up to this point, and refrigerated for 3 days.) When ready to serve, in a small bowl, combine the crumbs with the melted butter. Top the dip with the buttered crumbs. Bake at 350 degrees for approximately 20 minutes, or until the top is lightly browned and the dip is bubbly around the edges. Serve immediately with warm French bread. Makes 6-8 servings.

CENTRAL MARKET GREEN CHILI CHICKEN CASSEROLE

1 container (16 oz.)  shredded chicken with BBQ sauce
1 can (8 oz.) chopped Anaheim green chile
1 package (6 oz.) cornbread mix
1 egg, slightly beaten
2/3 C. milk
1 C. shredded Monterrey Jack cheese
 
Heat oven to 375 degrees. Spray a 9 x 13-inch baking pan with non-stick cooking spray and set aside. In a large bowl, combine shredded chicken, green chilies, cornbread mix, egg and milk. Pour into prepared baking dish and bake for 35 minutes until golden brown. Cool for 5 minutes and cut into 4-6 portions.

CENTRAL MARKET CRUNCHY CAJUN CHICKEN

2 C. Corn Flakes
2 t. Cajun seasoning
1/4 C. vegetable oil
1 lb. fresh chicken tenders
 
Heat oven to 400 degrees. Spray a 9 x 13-inch baking sheet with non-stick cooking spray and set aside. Place Corn Flakes cereal in a plastic food bag and crush. Combine crushed cereal and Cajun seasoning in a medium-size bowl and set aside. Place oil in a medium-size bowl. Add chicken tenders. Next, dip chicken into the cereal mixture. Using your fingers and palm of your hand, press the coating onto the chicken. Place coated chicken on prepared baking sheet and bake for 20 minutes or until juices run clear.

THE FOURS RESTAURANT'S CHICKEN DIANE

Olive oil or butter, for sauteing
2 lb. chicken tenderloins
1 1/2 lb. mushroom caps
1 bunch scallions, diced
2 t. Cajun spice mix
1 1/2 C. white wine
1 1/2 C. water or chicken broth
2 T. cornstarch
2 T. chicken base or 2 T. chicken bouillon granules
Pinch each of garlic, thyme and basil
Salt, to taste
Parmesan cheese, for garnish

In a large saute pan, heat the oil or butter. Saute the chicken on both sides until light brown. Discard the oil from the pan (leave the chicken in the pan). Add the mushroom caps, scallions and Cajun spice mix.

In a bowl, mix together the wine, water, cornstarch, chicken base and seasonings. Add to the chicken mixture. Cook until the mushrooms are just tender. Season to taste with salt and sprinkle with parmesan cheese. Serve over pasta. Makes 6 servings.

MISS HULLING SOUR CREAM NOODLE BAKE
 
1 8 oz. pkg. medium-wide egg noodles
Boiling salted water
1 lb. ground beef
1 t. salt
1/8 t. pepper
1/4 t. garlic salt
1 8 oz. can tomato sauce
1 C. sour cream
1 C. cream-style cottage cheese ( small curd )
1 C. green onion -- chopped
1 C. cheddar cheese -- shredded

Cook noodles in boiling salted water about 8 minutes. Rinse in cold water; drain.

Brown beef; pour off excess grease. Add salt, pepper, garlic salt and tomato sauce. Simmer 5 minutes.

Combine cottage cheese, sour cream, green onion and cooked noodles.

Alternate layers of noodle mixture and meat mixture in a greased 2-qt. casserole dish, beginning with noodles and ending with meat.

Top with cheddar cheese. Bake in 350º oven for 20 minutes or until cheese is melted and lightly browned.

ST. LOUIS GOOEY BUTTER CAKE

For crust:
1 C. flour
3 T. sugar
1/3 C. butter, softened

For Filling:
1 1/4 C. sugar
3/4 C. butter
1 egg
1 C. flour
2/3 C. evaporated milk
1/4 C. light corn syrup
1 t. vanilla
Powdered sugar

To prepare crust: Preheat oven to 350º.
In mixing bowl, combine flour and sugar, cut in butter until mixture resembles fine crumbs and starts to cling together. Pat into the bottom and sides of a greased 9x9x2" pan.
To prepare filling: In mixing bowl beat sugar and butter until light and fluffy. Mix in egg until combined. Add, alternately flour and evaporated milk, mixing well after each addition. Add corn syrup and vanilla. Mix at medium speed until well blended. Pour batter into crust-lined pan. Sprinkle with powdered sugar. Bake for 25-35 minutes or until cake is nearly set. Do not overcook. Let cake cool in pan. Sprinkle with additional powdered sugar after cake has cooled.

NORTH'S TUSCAN BREAD SALAD

4 1-inch-thick slices Italian bread
4 oz. mixed greens
6 oz. fresh mozzarella cheese, cut into bite-size pieces
2 large vine-ripened tomatoes, diced medium
1 small red onion, minced
1/2 C. extra-virgin Italian olive oil
1/4 C. balsamic vinegar
1 t. salt
1 t. black pepper, freshly ground

Place bread on a preheated grill; cook until golden brown. Pull bread apart into medium-size pieces. Place the mixed greens, mozzarella cheese, tomatoes and onions in a bowl; add the bread, then lightly toss. Add olive oil, balsamic vinegar, salt and pepper; toss until ingredients are coated with olive oil mixture.

Makes 4 servings.


MR. FOOD'S BLUEBERRY NUT BREAD

1 pint blueberries, rinsed but not dried
3 C. plus 3 T. whole-wheat flour, divided
2 C. sugar
1 C. pecans, chopped
1 C. vegetable oil
4 eggs
1 t. baking soda
1 t. ground cinnamon
1 t. salt

Preheat oven to 350 degrees. Coat two 9-inch-by-5-inch loaf pans with nonstick cooking spray. In a medium bowl, combine damp blueberries and 3 Tbsp. flour; toss to coat evenly. In a large bowl, combine remaining ingredients; mix well.

Carefully stir in coated blueberries, then spoon mixture into loaf pans. Bake 55 to 60 minutes, or until a wooden toothpick inserted in center comes out clean. Allow to cool slightly then remove to a wire rack to cool completely. Serve, or cover until ready to serve.

CHERRY CHOCOLATE PECAN CAKE

1 C. pecans, chopped
1 18-oz. chocolate cake mix
1 t. cinnamon
1/4 C. vegetable oil
2 eggs
1 21-oz. can cherry pie filling
1 C. milk chocolate chips
 
Preheat oven to 350 degrees. Heavily spray Bundt pan with non-stick spray, dust with flour. Evenly distribute 1/4 cup pecans in bottom of pan. Combine cake mix and cinnamon in mixing bowl. Add oil, eggs, vanilla and cherry pie filling, mix well. Stir in chocolate chips and remaining pecans. Pour into prepared pan. Bake 1 hour or until cake tests done. Cool cake in pan 10 minutes. Carefully remove cake from pan and cool completely.

16 to 20 servings.

CHOCOLATE ALMOND STRUDEL    

Flaky pastry wrapped around barely-melted chocolate and toasted almonds. Sinful.

1/4 lbs. butter - melted, clarified
4 sheets filo dough
1/3 C. ground almonds
1 t. cinnamon
2 t. sugar
8 oz. semi-sweet chocolate - coarsely chopped
3/4 C. almonds - toasted, slivered

Preheat oven to 375 F.

Melt and clarify butter. Set aside. Have filo sheets unrolled and covered with a damp cloth.

Mix ground almonds, cinnamon and sugar together. In another small bowl, combine chopped chocolate and toasted almonds.

Lay out one sheet of filo. Brush generously with melted butter. Sprinkle on some of the ground almond mixture. Lay another filo sheet on top. Brush with butter and proceed as with the first sheet. Once on top layer, brush again with butter. Place chocolate/almond mixture on the lower third of the stacked filo sheets. Lift the pastry gently over the chocolate to cover it. Fold in the left and right edges of the filo about 2 inches towards the center. Roll from the bottom in jellyroll fashion. Place seam side down on a lightly greased baking sheet. Bake 35-40 minutes until lightly browned.

Let cool before slicing. Use a serrated knife. Dust with icing sugar before serving, if desired. Cool thoroughly. The melted chocolate can burn.

CENTRAL MARKET HEAVENLY BERRY AND CREAM DESSERT

1 jar 7-oz. marshmallow cream
1 c. sour cream
1 can crushed pineapple
Juice of 1 lemon
1 prepared Angel Food Cake (10 ounces), cut or torn into 1-inch cubes
1 pint strawberries, sliced or use 2 cups other whole berries like blueberries, blackberries or raspberries
1/4 C. sliced almonds (optional)

Combine marshmallow cream and sour cream in a large serving bowl. Stir in pineapple and lemon juice. Add the cubed angel food cake and toss gently. Top with berries and almonds, if desired.

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RECIPE REQUESTS AND READERS RECIPES

RONNIE is looking for a recipe from the Cracker Barrel Restaurant for APPLE BRAN MUFFINS. She wrote the restaurant, but they won't share the recipe with her. Does anyone have it?

JODE was looking for a chocolate syrup recipe. JOANNE sent in this recipe, Thanks!

CARA'S FUDGE SAUCE

1 C. sugar
3 T. flour
3 T. Hershey's cocoa
1/2 C. butter
1 C. milk

Combine sugar, flour and cocoa in a heavy sauce pan.  Add butter and stir over medium-low heat until butter melts and ingredients are well mixed.  Add milk and bring to a boil over medium to medium-high heat, stirring until thickened.  Store leftovers in refrigerator.  Heats up well in microwave.

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SUBSCRIPTION INFORMATION

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