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June 1, 2002

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Newsletter for That's My Home & Razzle Dazzle Recipes
Edition 14, June 1, 2002

**Overview of this Issue**

From the Editor
Newsletter Theme.... Summer Salads
Shared Recipes from The Recipe Exchange
Actual Restaurant Recipes
Quick and Easy Recipes
Recipe Requests
Newsletters from Other Websites
Kitchen Tips
Subscriber Information

Hi everyone! I'm in the process of adding a new section to Razzle Dazzle Recipes called "Celebrate Summer". Visit Berry Lane for recipes for strawberries, raspberries, blueberries and blackberries. There are also over 150 new ice cream recipes!

If you need recipes to feed a crowd at this busy time of the year, there is a area now for Quantity Cooking Recipes that I hope you will find useful.



1 9 oz. package refrigerated cheese tortellini, cooked according to package directions, drained well
5 Roma tomatoes, washed and cut into large chunks
1/2 English seedless cucumber, unpeeled, cut into large chunks
1 4 oz. can sliced black olives, drained
1/4 C. sliced mild pepperoncini peppers, drained
1/2 C. bottled Italian or Greek salad dressing
3 green onions, chopped
1/4 C. chopped fresh parsley
4 oz. feta cheese

Combine all ingredients in a large serving bowl. Cover with plastic wrap and refrigerate several hours, until well chilled.

Makes 10 side-dish servings.


16 oz. medium-size pasta shells
1 bunch broccoli
1 C. mayonnaise
1/2 C. sour cream
1/4 C. Dijon-style mustard
2 T. white wine vinegar
2 T. sugar
1 t. dried tarragon
1 t. salt
1/2 t. black pepper
1 medium onion
1 red pepper
6 1/2 oz. cooked chicken, tuna, lobster, crab or shrimp

Fill large Dutch oven with water and bring to boil. Add pasta and broccoli (cut into bite-size pieces); cook over medium heat about 5 minutes, or until pasta and broccoli are almost cooked. (Pasta will be al dente and broccoli firm). Drain pasta and broccoli; rinse under cold water and drain again.

In medium bowl, mix mayonnaise, sour cream, mustard, vinegar, sugar, tarragon, salt and freshly ground pepper. In large mixing bowl, toss pasta and broccoli, chopped onion, chopped pepper; chicken or seafood (broken or cut into bite-size pieces), and mayonnaise mixture together until well blended. Cover and refrigerate until serving.

Makes 12 servings.


One 1 1/2 lb. fresh or frozen skinless salmon fillet, 1/2 to 3/4 inch thick
1/2 C. dry white wine or water
1/4 t. salt
1/4 t. pepper
1 bay leaf
10 oz. package European-style torn mixed salad greens
2 medium oranges, peeled and sectioned
1 C. thinly sliced cucumber
1/4 C. sliced almonds, toasted
1 recipe Fresh Orange Dressing (recipe follows)

Thaw salmon, if frozen. Cut salmon fillet lengthwise into 6 even strips. Lightly season with salt and pepper. Starting with the thick end of each strip, roll into pinwheels. Secure each pinwheel with a wooden toothpick or wooden skewer.

In a large skillet combine white wine or water, the 1/4 teaspoon salt, 1/4 teaspoon pepper, and bay leaf; bring to boiling. Add salmon. Return to boiling; reduce heat. Cover and simmer for 6 to 8 minutes or until fish just flakes easily when tested with a fork; turn once. Using a slotted spoon, remove salmon from cooking liquid. Discard cooking liquid. Cover and chill salmon in refrigerator at least 2 hours (or for up to 24 hours).

To serve, arrange salad greens, orange sections, cucumber slices and almonds on salad plates or in salad bowls. Top each salad with a salmon pinwheel. Spoon Fresh Orange Dressing over salads.

Makes 6 servings.


1/2 C, dairy sour cream
1/2 t. finely shredded orange peel
2 T. orange juice
2 t. sugar
1/2 t. poppy seed
Additional orange juice as needed

In a small bowl stir first five ingredients together, adding additional juice, 1 teaspoon at a time, until desired consistency.

Makes about 1/2 cup.


water or chicken stock
2 whole skinless, boneless chicken breasts
1/4 C. diced celery
1/2 C. mayonnaise
1/4 C. sour cream
4 T. chopped pecans
salt and freshly ground white pepper
dash hot pepper sauce

Bring water or chicken stock to a simmer in a large pot. Drop in chicken breasts one by one so they don't clump. Poach until cooked through and no longer pink in the middle. Remove chicken and cool. Save stock for another use.

Chill chicken, then cut into cubes. (Chilling first makes chicken easier to handle and keeps cubes neater.) Mix with remaining ingredients. Season to taste with salt, ground white pepper and hot pepper sauce.

Serve on a croissant or scoop on a tossed salad.

Serves 6.


4 medium ears corn, husked
1/4 c. olive oil
2 large tomatoes, diced
1 small red onion, diced
2 T. cider vinegar
1 T. chopped fresh cilantro
2-1/2 t. pepper sauce
1/4 t. salt
lettuce leaves

Cut corn from cobs to make about 3 cups kernels. Heat oil in 12-inch skillet over medium-high heat. Add corn; cook until tender and bright yellow. Set aside to cool.

Meanwhile, combine tomatoes, red onion, vinegar, cilantro, pepper sauce and salt in medium bowl. Stir in corn until well mixed.

To serve, line platter with lettuce leaves; top with corn salad.

Makes 6 servings.


1 can (1 lb.) dark cherries
1 large can crushed pineapple
1 package (6 oz.) cherry gelatin
12 oz. Coca-Cola

Drain juice from fruits. Add water to make 2 cups. Heat juice to boiling, add gelatin and stir until dissolved. Cool, then add cola, cherries and pineapple. Pour into 1 1/2-quart mold or bowl. Chill until set.



2 C. root beer (do not use diet)
1 C. sugar
1/4 C. water
1/4 C. ( 1/2 stick) unsalted butter
1/3 C. whipping cream

Boil root beer in a heavy medium saucepan until it is reduced to 2/3 cup, 12 to 15 minutes.
Remove from pan and set aside. Pour the sugar into the same pan. Drizzle water over so all over sugar is moistened.

Cook over high heat, swirling pan often, until mixture turns a rich amber color, 7 to 10 minutes.
Remove from heat and add butter. When it melts, stir it in and add the cream and reduced root beer.
Return to high heat and heat to a boil. Whisk vigorously.

Serve hot or cold.

Recipe posted by CHYREL


2 bunches green onions, chopped, greens too!
2 med. ripe tomatoes, chopped
1 sm. head lettuce, shredded
2 cans beans in chili gravy OR red kidney beans, drained
1 sm. bottle Kraft Zesty Italian dressing (or your favorite Italian)
1 bag Fritos, about 10-12 oz.

The best way to make this salad is in a glass bowl. Layer each ingredient in order given: onions, tomatoes, lettuce. Sprinkle beans over. Shake dressing, pour over entire salad. Let set for 3 hr. or so. DO NOT STIR IT AT ALL.

When you get ready to eat, give the Frito bag to the kids and let them crush the chips in the bag. Or, take out your aggression by placing the bag in the driveway and running the car over it a couple times.

However you do it, spread the chips over top. Let folks dig down in for all the goodies. You don't need to worry about refrigerating it at the time, which makes this great for picnics. Do store the leftovers, covered, in the refrigerator (if there are any).

Posted by DARLENE


1 lb. ground beef
1 medium onion, chopped
1/2 C. water
3 T. chili powder
1 1/2 t. salt
1 t. ground cumin
1/8 t. ground black pepper
16 oz. refried beans
16 oz. taco sauce, divided
6 corn tortillas, divided
8 oz. sour cream
1 C. shredded Cheddar cheese

Cook ground beef in a large skillet until browned, stirring to crumble; drain well. Add chopped onion, water, chili powder, salt, cumin, and pepper to ground beef. Cook, uncovered, about 5 minutes, stirring occasionally. Remove skillet from heat; stir in refried beans, and set mixture aside.

Spread about 1/2 cup taco sauce in a greased 12 x 8 x 2-inch baking dish. Arrange 2 tortillas on top of sauce; cover with half of meat mixture, sour cream, and an additional 1/2 cup taco sauce. Arrange 2 additional tortillas on top of sauce; cover with an additional 1/2 cup taco sauce, the remaining meat mixture, and half the cheese. Arrange remaining tortillas, taco sauce, and cheese on top. Cover and bake at 350°F for 40 minutes.

Let stand 5 minutes before serving. Yields 6 servings


2 C. chopped button mushrooms
2 C. chopped yellow onions
1 clove garlic, chopped
2 T. olive oil to saute vegetables
1 egg
1 C. chicken stock
1 1/2 C. bread crumbs
1/2 t. onion powder
1/4 t. ground nutmeg
1/2 t. black pepper
1/4 t. celery salt
1/4 t. sage
4 chicken breast halves (6 ounces each), pounded to 1/2-inch thickness
1 package of puff pastry sheets, thawed, cut into 8 (5-inch)squares
1 egg, beaten to use as egg wash
Additional puff pastry and egg wash to garnish Wellingtons (optional)

In saucepan or skillet, saute mushrooms, onions and garlic in oil until onions are translucent. Remove from heat and transfer to bowl. Add all remaining ingredients but chicken, pastry and egg for egg wash and mix well. Cool.

Place 1/4 cup stuffing on each breast and fold to encase stuffing in center. Place each breasts on 1 square of pastry. Brush egg wash around edge of pastry then put second square of pastry over chicken and pinch edges to seal. If desired, decorate tops of Wellingtons with additional puff pastry that has been cut into thin strips. Brush strips with additional egg wash.

Preheat oven to 375°F. Line sheet pan with parchment paper and lightly oil paper.

Place Wellingtons on paper and bake in preheated oven 30 to 35 minutes or to an internal temperature of 165°F.

Makes 4 servings.


Preheat oven to 350°F.

2/3 C. Oreo cookie crumbs
1 oz. melted butter
1 egg white

Combine crumbs, melted butter, and egg white; press into bottom of greased 9” cake pan. Place in oven, bake 8-10 minutes, remove and set aside.

1/2 C. heavy cream
14 oz. unsalted butter
7 oz. sugar (Almost 1 C.)
1 packet Sanka instant coffee

In a saucepan, bring cream, butter, sugar and instant coffee to a boil

8 oz. semi-sweet chocolate chips
6 t. dark cocoa powder

Place chocolate chips and cocoa powder in a 3-qt bowl and pour boiling liquid over them, let sit 1 minute. In low speed, with hand mixer, mix until chips and cocoa are dissolved (Mix should be smooth)

9 Whole Eggs, beaten and strained

Add eggs to chocolate mixture blend until uniform mix. Pour into cake pan over baked cookie crumbs.

Place cake pan in oven, baking in a water bath approximately 30 minutes. Cake should be slightly souffle. Remove from oven place in freezer overnight. Next day, place on burner to turn out. Place cake on a screen and set aside.

12 oz. chocolate chips, semi-sweet
1/2 C. heavy cream
1/4 C. half and half

Melt together in a microwave in 45 second intervals, stirring after each interval. Or bring cream and half and half to a boil and stir in chocolate chips until dissolved. Remove from head immediately. Cover cake with ganache.

Recipe from the Adam's Mark Hotel in Dallas


For topping:
1/2 C. brown sugar
1 C. pecans
1 t. cinnamon
1/2 C. cake flour
4 T. unsalted butter, cold

For cake:
2 1/2 C. all-purpose flour, plus extra for preparing pan
2 1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt
1 C. unsalted butter at room temperature, plus extra for preparing pan
1 1/2 C. granulated sugar
3 large eggs
1 egg yolk
1 1/2 t. vanilla extract
1 C. sour cream
Zest of 1 orange
1 1/2 C. blueberries, divided
1 t. powdered sugar

To make topping: In the bowl of a food processor, pulse brown sugar, pecans, cinnamon and cake flour until combined. Add butter in small pieces and pulse until mixture resembles coarse meal. Divide in half and reserve.

To make cake: Preheat oven to 350°F. Butter and flour a 10-inch springform pan. In a large bowl sift together flour, baking powder, baking soda and salt. Set aside. In a large bowl using an electric mixer, cream butter and sugar until pale and fluffy. Add eggs one at a time, mixing well with each addition. Add yolk and mix well. Add vanilla, sour cream and zest, and mix until well-incorporated. Slowly add flour mixture, mixing well.

Divide batter in half. Spread half into prepared pan and top with 3/4 cup blueberries and half the topping mixture. Spread remaining batter into pan and top with the remaining blueberries and topping mixture. Bake for 60 to 70 minutes, until a toothpick inserted into center of cake comes out clean. Let cool in pan on a rack for 5 to 10 minutes before unmolding. Dust with powdered sugar and serve warm.

Makes 8 servings.

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

POTATOES... Little extras make spuds into smash hits

Plain mashed potatoes are fine, but you may want to modify them a little from time to time. Here are a few possibilities from the National Potato Promotion Board:

Country style: Do not peel potatoes; instead, mash them with skins on.

Fruity flavored: Add a little extra-virgin olive oil in place of some butter when mashing.

Pesto swirled: Spoon freshly made mashed potatoes into a large serving bowl; using a spoon, partially stir in prepared pesto to create a swirl design.

Cheddar: Stir sour cream and shredded cheddar cheese into hot mashed potatoes; finish with a sprinkle of sliced scallions or snipped chives.

Dijon-herb: Stir coarse-grain or regular Dijon-style mustard and chopped fresh herbs (such as thyme or basil) into mashed potatoes.

Balsamic: Drizzle a little balsamic vinegar into mashed potatoes for a little zip; makes a wonderful match for steak.

Garlicky: Add peeled garlic cloves to water when boiling potatoes; mash with potatoes before adding milk and butter.

Broccoli: Add small broccoli florets to cooking water during last 10 minutes of boiling potatoes; mash with potatoes.

Horseradish: Stir prepared horseradish sauce into mashed potatoes to make them zippy.



1 C. onion
2 cloves garlic
2 T. olive oil
28 oz. canned crushed tomatoes in puree
6 oz. canned tomato paste
1 C. water or chianti
1 T. Italian seasoning mix
4 oz. Parmesan cheese

In 3- or 4-quart saucepan over medium-high heat, cook chopped onion and minced garlic in olive oil. Saute until onions are transparent and slightly browned. Add crushed tomatoes, tomato paste and water or chianti. Stir to mix well, bring to light boil then reduce heat to simmer. Cook about 10 minutes. Add Italian seasoning and freshly grated Parmesan cheese; mix well and simmer about 5 minutes. Serve over pasta.

Makes 4 servings.


1/2 C. honey
2 T. fresh lime juice
2 T. chopped parsley

1 T. soy sauce
2 t. minced jalapeño pepper
1 1/2 t. minced garlic
4 boneless, skinless chicken breast halves.

Preheat broiler.

In a small bowl, whisk together honey, lime juice, parsley, soy, jalapeño pepper, and garlic.

Place chicken in a glass baking dish; pour half of marinade over chicken. Set aside for 5 minutes. Reserve remaining marinade. Remove chicken from marinade and place on a broiler pan that has been sprayed with non-stick cooking spray. Broil 4 inches from source of heat, turning and basting with reserved honey marinade, until chicken is cooked through, about 10 minutes.

Servings: 4.


NANCE is looking for a Beehive Cake. She said the cake should have a serious layer of custard in the center and honey glazed almonds on top.


Muffin Tip from Dianne.... Recipe Tip ~ When baking muffins, do not use paper inserts, grease lightly instead and your muffins will puff up larger. Paper inserts seem to make muffins smaller in size. Also, I always use a sandwich bag to grease my pans for less of a mess.

Herbs ... A good rule of thumb when cooking with herbs is to use about twice as much as you would dried herbs and add them during the last 10 to 15 minutes of cooking.

Cleanup ..... Knives should be washed in warm soapy water and hand-dried. Cutting boards, utensils and counter tops should be washed in hot, soapy water. Wooden cutting boards harbor germs. Use plastic boards and wash in hot, soapy water after each use.

Eggs ...
According to the Egg Board, once you get to three eggs in a recipe, you compensate for size according to the following:

If the recipe calls for 3 large, use 2 jumbo or 4 small. Stick to 3 for extra-large.
If the recipe calls for 4 large, use 3 jumbo or 5 medium or small. Stick to 4 for extra-large.
If the recipe calls for 5 large, use 4 jumbo or extra-large, or 6 medium or small.
If the recipe calls for 6 large, use 5 jumbo or extra-large, or 7 medium or 8 small.

Reverse this chart if you have smaller eggs than are indicated.

By the way, if a recipe doesn't specify what size to use, go for large. That's the standard.


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

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