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June 15, 2002

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

**Overview of this Issue**

From the Editor
Newsletter Recipes....
Shared Recipes from The Recipe Exchange
Actual Restaurant Recipes
Bake Dad a Cake for Father's Day!
Quick and Easy Recipes
Recipe Requests and Readers Recipes
Kitchen Tips .....Picnic, Barbecue & Cookout Food Safety Tips
Subscriber Information

Hi Everyone! I want to thank everyone for all the wonderful and encouraging emails I receive everyday. I am doing my best to answer them all. I'm going to be going on vacation in a week so the next newsletter may be a day or two late. I'm spending the week in Washington, DC with my friends from high school. I'm sure we will have a wonderful time exploring our capital city. If any of you have recommendations of restaurants or something we shouldn't miss, please let me know.



1/2 C. sun-dried tomatoes, oil-packed, coarsely chopped
8 oz. cream cheese; reduced fat or fat free OK
1/4 C. chopped green onions
1/4 C. butter
1/2 C. grated Parmesan cheese
1 clove garlic
1/4 t. oregano
1/2 t. rosemary
1/4 t. basil

Combine all ingredients in a food processor. Blend well, pausing frequently to scrape sides of bowl. Refrigerate at least 4 hours before serving.

Makes 12 servings.

Note: May substitute prepared sun-dried tomato pesto for sun-dried tomatoes.


1 heaping C. fresh sweet cherries, pitted and chopped with juice saved
1/2 C. extra-virgin olive oil
2 T. walnut oil
1/4 C. raspberry, balsamic or red wine vinegar
Juice of 1 lemon
2 T. chopped almonds or walnuts
salt and fresh-ground black pepper, to taste

Combine all ingredients including cherry juice in a nonreactive large mixing bowl and stir well with a wire whisk. This dressing keeps refrigerated for up to 5 days. Serve with your favorite tossed green salad.

Makes 6 to 8 servings.


5 slices bacon
1/2 C. onion, minced
1/4 C. vinegar
3 T. sugar
1 1/2 t. salt
1/4 t. freshly ground pepper
1/8 t. crushed oregano
1 t. mustard
3 C. warm potatoes, cooked and cubed
1/2 C. celery, diced
2 T. green pepper, diced
2 eggs, hard-cooked and roughly chopped

Fry bacon until brown and crisp. Drain, crumble and set aside.

Combine onion, vinegar, sugar, salt, oregano, pepper and mustard in a saucepan. Bring to a boil and hold the boil for 2 minutes.

Pour hot mixture over warm potatoes. Stir in celery and green pepper. When cool, mix in the chopped eggs.

Makes about 6 servings.


For seasoned pork:
4 cloves garlic, minced
1 T. each: brown sugar, chili powder, paprika
1/2 t. each: salt, dry mustard, cumin, thyme
pinch red pepper flakes
2 t. vegetable oil
2 pork tenderloins, about 2 lbs. total, patted dry

For coleslaw:
6 T. mayonnaise
1 bag (10 oz.) coleslaw mix
1/2 small yellow onion, finely chopped
2 T. each: sugar, cider vinegar
freshly ground pepper, salt, hot pepper sauce
6 kaiser rolls or Italian rolls, toasted if desired
Barbecue sauce of choice

Prepare grill for direct cooking. For pork, mix garlic, brown sugar and spices in bowl; stir in oil. Rub tenderloins with mixture. Set aside while preparing slaw and waiting for grill to heat.

For slaw, toss cabbage, onion, mayonnaise, sugar, vinegar in bowl; add pepper, salt and pepper sauce to taste. Cover; refrigerate.

Cook tenderloins over medium-high heat 10 minutes; turn. Cook until internal temperature reaches 150 to 155F., about 10 minutes. Remove to clean platter; cover. Let stand 10 minutes. Thinly slice. Divide sliced pork among buns. Top with barbecue sauce and slaw.

Makes 6 sandwiches.


1 1/2 C. sour cream
3 T. fresh cilantro
1 T. adobo sauce
2 beef flank steaks or top round steaks

Zesty Southwestern Marinade (recipe below)
4 bell peppers
2 medium onions
2 T. olive oil
16-20 small flour tortillas

To make Chipotle Cream: In small bowl, combine sour cream, chopped fresh cilantro and adobo sauce (from canned chipotle peppers). Cover; refrigerate (makes about 1 1/2 cups). Place steaks (cut 1 inch thick) and marinade (recipe below) in food-safe plastic bag; turn to coat. Close bag; marinate in refrigerator 6 hours or overnight, turning occasionally.

Prepare grill for direct-heat cooking. Remove steaks from marinade; discard marinade. Brush peppers (cut in half) and onions (cut crosswise in half) with oil. Place steaks and vegetables on grid over medium, ash-covered coals. Grill flank steaks, uncovered, 17-21 minutes for medium rare to medium doneness (top round steaks 16-18 minutes for medium rare), turning occasionally.

Grill peppers and onions 16-18 minutes, turning occasionally; remove peppers and continue grilling onions 8 to 10 minutes or until crisp-tender. Cut vegetables into strips; combine.

Carve steaks across grain into thin slices. Serve beef and vegetables in warmed tortillas with Chipotle Cream.

Makes about 3/4 cup.

1/2 C. olive oil
1/3 C. fresh lime juice
2 T. packed brown sugar
4 t. ground cumin
3 large cloves garlic
1 1/2 t. dried oregano leaves

In small bowl, combine oil, lime juice, brown sugar, cumin, minced garlic and crushed oregano leaves.

Makes 8 to 10 servings.

1 3/4 C. wild blueberries
1 pint raspberries
3/4 C. sugar
Juice of 1/2 lemon
1/2 t. cinnamon
1 loaf French bread
heavy cream

Put the berries with the sugar and lemon juice in a stainless steel frying pan, and sprinkle with cinnamon. Bring gently to the boiling point and boil for 2 minutes, keeping the berries whole. Line an ovenproof glass pie pan with slabs of French bread, from which you have cut off the crusts; trim the slices to fit, entirely covering the bottom and sides of the dish. Pour cooked berries over the bread, spreading them evenly and reserving a little of their juice. Thoroughly cover the top of the berry filling with more slices of bread. Cover the dish with plastic wrap and weight down with a heavy pan that fits snugly into the dish, then chill overnight. To serve, invert the pudding onto a platter and spread the reserved juice over the top as a glaze. Cut the pudding in wedges. Pour cream into dessert plates and arrange a wedge of pudding on each plate. Garnish with uncooked berries.

Serves 6.


1 package (5 to 5.3 oz.) pure butter shortbread cookies (see note)
1/4 C. half-and-half cream
1 packet unflavored gelatin
24 oz. regular or reduced-fat (not fat-free) cream cheese, cut into pieces
1 C. purchased lemon curd
2 t. grated lemon zest (grated color portion of peel)
1/2 pint blueberries, rinsed and dried
1 pint strawberries, stemmed, cleaned, dried and cut lengthwise

Arrange rack at center position. Preheat oven to 350F.

Process shortbread cookies in food processor until finely ground. Press crumbs in even layer on bottom of 8-inch springform pan and about 3/4 inch up the sides. Bake 7 to 8 minutes or until crumbs are lightly browned. Remove and cool completely.

Pour half-and-half into small saucepan and sprinkle gelatin over top. Let stand 1 minute, then place saucepan over low heat and whisk constantly until gelatin dissolves, 1 to 2 minutes. Remove from heat and cool.

With electric mixer on medium-high speed, whip cream cheese until fluffy. Add lemon curd; beat until blended completely with cream cheese. Stop mixer and scrape down sides of bowl several times as necessary. Beat in lemon zest. Lower speed and pour in half-and-half mixture and beat just until blended. Pour batter into prepared crust and spread evenly with spatula. Cover with plastic wrap; refrigerate 4 hours or overnight until completely set.

To serve, bring cheesecake to room temperature for 45 minutes. Mix strawberries with blueberries in bowl. Serve slices of cheesecake garnished with berries.

Makes 8 servings.

Note: Be sure to use pure butter shortbread cookies (such as Walkers) because there will be enough butter in the cookies themselves so that you do not need to add melted butter to the crumbs for the crust.



This is a very simple dish --- takes a little preplanning, however. I find it works best to put the chicken in the marinade in the morning and grill it for dinner.

4 chicken breasts, skinless, boneless
4 green onions, chopped
1/2 C. orange juice
1/2 C. tequila
1/4 C. lemon juice
1 tsp. grated orange rind
1 jalapeno

Place chicken breasts in a shallow dish. Sprinkle the chopped onions over chicken. Mix together orange juice, tequila, lemon juice, orange rind and jalapeno. Pour the mixture over the chicken, cover and refrigerate for 6-8 hours, turning two or three times during the day.

Remove the chicken from the marinade, let stand at room temperature for 1/2 hour then grill over hot coals approximately 20 minutes, basting with the marinade, until the chicken is done. Discard any remaining marinade and serve the chicken with polenta or rice and a salad.

Serves 4.

Posted by CHYREL..... Source: Golden West Publishers


1 (16 oz.) bag chopped cabbage( cole slaw)
1 bunch green onions chopped
1 (5 oz.) package slivered almonds
2 packages Ramen noodles crushed( oriental flavor only)
1/2 C. salad oil
3 T. sugar...or 4 packets of equal

Toss first 4 ingredients together. Mix oil and sugar with seasoning packs from noodles. Pour over slaw mixture and serve immediately.



1-1/2 C. flour
1/2 C. graham crackers (about 8 squares)
1/4 C. brown sugar
1 t. baking soda
1/2 t. salt
1 egg
1-1/2 C. buttermilk
1/4 C. vegetable oil
3/4 C. semi-sweet chocolate chips
1-1/4 C. miniature marshmallows divided

In a large bowl, combine the dry ingredients. combine egg, buttermilk and oil; mix well. Stir into dry ingredients just until moisten. Fold in chocolate chips and 1 cup marshmallow.

Fill greased jumbo muffin cups three-fourths full. Sprinkle with remaining marshmallows. bake at 375F. for 18-20 minutes or until tooth pick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Note: I also made mini muffins I baked for 15 minutes..


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.

PANERA BREAD TCB (Tomato, Cheese & Bread) SOUP

8 oz. crusty Panera Bread sourdough croutons
2 t. olive oil
9 garlic cloves, minced
3 large onions, finely chopped
8 c. chicken stock or canned low-salt chicken broth
2 28-oz. cans peeled plum tomatoes, drained, crushed
1/4 C. freshly grated Parmesan cheese
1/4 C. freshly grated Asiago cheese (may substitute more Parmesan)
Parmesan Reggiano rind (optional)
1/4 thinly torn fresh basil (for garnish)
1/4 C. Parmesan cheese shavings

Heat olive oil in heavy large pot over medium heat. Add onions and saute until very tender, about 25 minutes. Add minced garlic and cook 1 minute. Add chicken stock, crushed tomatoes, cheeses and cheese rind. Simmer soup uncovered 30 minutes, stirring occasionally. Season to taste with salt and pepper. For smoother texture, puree in blender or food processor before serving.

Ladle soup into Panera Bread sourdough bread bowls. Add croutons, torn basil, and Parmesan cheese shavings just before serving.

Makes 6 servings.


Pastry cream
1-1/2 t. vanilla extract
6 egg yolks
1-1/2 C. milk
1/4 t. salt
1/4 C. all-purpose flour
3/4 C. sugar

6 pancakes
6 waffles
1 lb. strawberries
8 oz. blueberries

In a 2 quart saucepan, combine sugar, flour, salt and milk over medium heat and cook stirring until mixture thickens. In a small bowl with a fork, beat egg yolks slightly, beat small amount of milk mixture into yolks. Slowly pour egg mixture back into milk mixture. Stirring constantly, cook over
medium low heat until mixture thickens. Remove from heat and stir in vanilla extract. Chill cream until ready to use.

Put a thin layer of Pastry cream in a pan, make a layer of waffles, put a layer of pastry cream. Cut strawberries into slices. Take half the strawberries and half the blueberries and make a layer of fruit. Top the fruit with a layer of pancakes, then layer of pastry cream. Garnish the lasagna with the rest of the strawberries and blueberries.

Bake in a 350F. oven for 20 minutes.

Servings: 6

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


1 box devil's food cake mix (18.25 oz.)
1/4 C. all-purpose flour
1/4 C. milk
1 1/2 sticks unsalted butter (3/4 C.) - divided, at room temperature
1/2 C. crunchy peanut butter
2 C. confectioner's sugar
1/2 t. vanilla extract
1 bar dark chocolate (4 oz.), - chopped OR 3/4 C. semisweet chocolate morsels

Heat oven to 350F. Prepare cake mix and bake according to package directions in two 9" round cake pans. Cool layers completely.

In medium nonstick saucepan, whisk flour and milk over medium heat. Cook 1 to 2 minutes, until thickened, whisking to keep mixture smooth. Remove from heat; stir in 1 Tbsp butter. Refrigerate.

In large bowl, with electric mixer on medium, beat the remaining butter and peanut butter 1 minute or until smooth. Gradually beat in sugar and vanilla on low. Slowly add flour mixture, continue beating until light and fluffy.

Fill and frost cake layers with peanut butter mousse (use a scant 1 cup between layers).

For chocolate curls, microwave chocolate on high 30 seconds to 1 minute, until melted; stir until smooth. With rubber spatula, spread chocolate in a thin layer on baking sheet. Refrigerate about 5 minutes, until firm but not brittle.

Hold a flat metal spatula at a 45 angle to push chocolate away from you against baking sheet. Place baking sheet against back of counter so it doesn't move when you push against it.


3 C. finely chopped pecans, toasted
2 C. flour
1 t. baking soda
1/2 C. butter or margarine, softened
1/2 C. shortening
2 C. sugar
5 egg yolks
1 T. vanilla extract
1 C. buttermilk
5 egg whites
3/4 C. dark corn syrup
Pecan Pie Filling (recipe follows)

Sprinkle 2 cups of the chopped pecans evenly over the bottoms of 3 buttered 9-inch round cake pans, shaking to coat the bottoms and sides of the pans. Combine the flour and baking soda in a bowl and mix well. Beat the butter and shortening in a mixer bowl at medium speed until light and fluffy. Beat in the sugar gradually. Add the egg yolks 1 at a time, mixing well after each addition. Stir in the vanilla. Add the flour mixture and buttermilk alternately, mixing well after each addition and beginning and ending with the flour mixture. Stir in the remaining 1 cup pecans. Beat the egg whites in a mixer bowl at medium speed until stiff peaks form. Fold 1/3 of the beaten egg whites into the batter. Fold in the remaining egg whites. Pour the batter into the prepared pans. Bake at 350F. for 25 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pans on wire racks for 10 minutes. Invert onto waxed paper-lined wire racks. Brush the tops and sides of the layers with corn syrup, Cool completely.

Place 1 layer pecan side up on a serving plate. Spread with half the Pecan Pie Filling. Place the second layer pecan side up on the filling. Spread with the remaining Pecan Pie Filling. Place the third layer pecan side up on the filling.


1/2 C. packed dark brown sugar
3/4 C. dark corn syrup
1/3 C. cornstarch
4 egg yolks
1 1/2 C. half-and-half
1/8 t. salt
3 T. butter or margarine
1 t. vanilla extract

Whisk the brown sugar, corn syrup, cornstarch, egg yolks, half-and-half and salt in a heavy 3-quart saucepan until smooth. Bring to a boil over medium heat, whisking constantly. Boil for 1 minute or until mixture thickens. Remove from heat. Whisk in the butter and vanilla. Place a sheet of waxed paper on the surface of the mixture. Chill for 4 hours.

Yield: 12 to 16 servings.


1 orange cake mix (if unavailable, substitute 1 white cake mix and add 1 to 2 t. orange flavoring, depending on your taste)
1/2 C. sour cream
2 eggs
1 can (21 oz.) peach pie filling
1 box (3 oz.) instant vanilla pudding
1 package (8 oz.) cream cheese
1 can (20 oz.) crushed pineapple
8 oz. container frozen whipped topping, thawed

For the crust: Combine cake mix, sour cream, eggs and peach filling with fork, and pour into an 18 x 13-inch jelly roll pan. Bake at 350F. for approximately 20 to 30 minutes. Cool.

For topping: Beat pudding into cream cheese. Mix in pineapple. Fold in whipped topping. Spread on cake. Keep refrigerated until served.




2 lbs. boneless skinless chicken breasts
1/2 C. fresh lemon juice
1/3 C. cooking oil or olive oil
3 or 4 cloves garlic, minced
1/2 t. salt
1/2 t. ground white or black pepper
Rice pilaf (optional)

Cut chicken into 1-inch cubes. Place in a plastic bag set in a shallow dish. Set aside.

In a small bowl, stir together the lemon juice, cooking oil, garlic, salt and pepper. Pour over the chicken. Close the bag. Cover and refrigerate chicken for 1 hour. (Don't marinate longer, or flavor will be too strong.)

Drain the marinated chicken; discard marinade. Thread chicken chunks onto six to eight 12-inch-long skewers. Place skewers on the unheated rack of a broiler pan. Broil* 4 to 5 inches from the heat for about 5 minutes. Turn the chicken and broil for about 5 minutes more or until the chicken is tender and no longer pink. Serve over rice pilaf, if you like.

Makes 6 to 8 servings.

*Note: To grill, place the assembled kabobs on grill rack directly over medium coals. Grill, uncovered, for 5 minutes. Turn kabobs, brush with marinade and grill for 7 to 9 minutes more or until chicken is no longer pink. (To test for medium heat, you should be able to hold your hand over the heat of the grill at the height of the food for 4 seconds before having to pull away.)


1 deep-dish pie shell, baked per package instructions
3 large tomatoes, peeled, seeded and sliced
2-3 green onions, chopped
1 T. fresh basil, chopped
1 T. fresh chives, chopped
1 C. mayonnaise
1 C. sharp cheddar cheese, grated
salt and pepper to taste

Make layers in the pie shell beginning with tomato, top with half the green onions, half the basil and half the chives. Repeat, ending with remaining tomato slices. Mix mayonnaise and cheese. Spread on top. Bake for about 30 minutes at 350F.


JULIE writes ..... While visiting family in North Carolina recently, a bar-like dessert was served that consisted of a crumbly bottom layer, cherries, and a topping of pecans and? Have you heard of this recipe? Sure would like to duplicate that one!

GRAMMEROSE is looking for a good recipe for sourdough bread made with a starter you refrigerate and has instant potatoes as one of the ingredients? Does anyone have this recipe?

Nance requested a recipe for a Beehive Cake. Ellen sent this one in for her.

Recipe courtesy Basque Boulangerie Cafe

Honey Almond Praline:
2 oz. (1/2 stick) butter
2 oz. (1/3 C.) sugar
1/4 C. (2 oz.) honey
3/4 C. (2 oz.) almonds

Custard Filling:
2/3 C. sugar
4 T. cornstarch
4 egg yolks
2 C. milk
1 envelope, plus 1 t. unflavored gelatin
1/4 C. water
2 C. heavy cream
1/4 C. sugar
2 t. vanilla extract

2 C. flour
1/2 t. salt
1 package active dry yeast or 1 cake fresh yeast
1 T. sugar
1/4 C. warm milk
3 T. butter, melted and cooked
1 egg

1/3 jar caramel topping

To make the honey almond praline: Melt the butter, add sugar and honey, cook until bubbly and ingredients marry. Remove from the heat and stir in the almonds. Let this mixture cool.

To make the custard filling: First place the sugar and cornstarch in a small to medium pan. In a bowl, mix the egg yolks and milk together. Whisk them into the sugar and starch mixture in the pan. Cook this over low heat and gradually increase to a medium heat bringing the mixture to a boil. The mixture will bubble slowly. Whisk this bubbling mixture for 3 to 4 minutes and remove from heat.

Soak the gelatin in a 1/4 cup of warm water for 5 minutes. Add gelatin mixture to hot custard and whisk. Set aside to cool in a clean bowl. Cover with plastic to keep mixture from crusting and refrigerate until cool.

After mixture has cooled, whip cream, sugar, and vanilla to medium peaks. Fold whipped cream into cooled custard. Make sure to whisk custard to creamy stage before gradually folding in whipping cream. Refrigerate until ready to fill split cake layers.

To make the cake: Sift flour and salt together into a large bowl. Make a well in the center of the flour. Add yeast and sugar to the well. Add milk, cooled melted butter, and egg, and let sit for 2 minutes to soften yeast, whisk yeast and liquid ingredients only to dissolve yeast. Gradually whisk or beat in flour until well is blended. Turn dough out onto lightly floured surface and knead in enough flour only until dough is no longer sticky. Continue kneading approximately 5 to 7 minutes until dough is smooth and elastic. Cover dough with a towel or plastic wrap and let dough rest approximately 1/2 hour to 45 minutes.

Punch dough down. Roll or pat dough into 9 inch, greased pan. Prick dough all over with a fork. Spread cooled honey almond praline over dough. Let cake rest and double in height approximately, 45 to 60 minutes. Preheat oven to 350F.

Bake until golden approximately 20 to 25 minutes.

To assemble the cake: Cut cooled cake in half to make 2 layers. Drizzle 1/3 jar caramel over bottom layer. Top with the custard mixture. Place the top layer over the custard and refrigerate or freeze for several hours to firm up custard before cutting.

This recipe can be doubled and made into a half sheet cake the size of a jellyroll pan, this is wonderful to serve for breakfast gatherings, this cake will not be too sweet. If baking in half sheet, use a piece of cardboard to lift off top half of cake, you can use a flattened paper plate on round cake layers.

Yield: 6 servings


Using your hands, slather bird heavily with vegetable oil in foil-lined roasting pan. (Keep soapy dish handy to rinse hands). Place bird...breast down...on 4 to 6 slices of dry toast, arranged in a square under the breast. Roast in the lower part of the oven at 400 degrees, for about 45 minutes. Remove and cool.

If bird is to be stuffed, STUFF IT NOW, adding the pieces of toast from the breast (cut them up) for added flavor. Remove pan foil and clean pan. Rewrap bird with foil (breast side up) tightly in 2 sheets of heavy foil, north to south and east to west. Return to 350 degree oven to finish baking
at 18 to 20 minutes per pound (including the 400 degree baking time).

20 to 30 minutes before done, cut foil lengthwise down breast, to brown breast. Pour off juices and return to oven to continue browning breast. Make gravy while breast is finishing browning.

Use an oven thermometer to check oven temperature for accuracy. If oven starts to smoke during first 400 degree cooking...oven is to hot.

This recipe was sent in by JUDY. "It was given out on our local radio station, and was the most requested recipe the announcer ever gave. It's different and makes a very moist turkey."

KITCHEN TIPS ...... Picnic, Barbecue & Cookout Food Safety Tips

Pack foods in the cooler in the order opposite of how you'll be using them. In other words, pack the food you'll need last at the bottom and so on.

A cooler chest can also be used to keep hot food hot. Line the cooler with a heavy kitchen towel for extra insulation and place well wrapped hot foods inside. It's amazing how long the foods will stay not only warm, but hot. Try to use a cooler that is just the right size to pack fairly tightly with hot food so less heat escapes.

If you're planning on take-out foods such as fried chicken or barbecued beef, eat them within two hours of pick-up or buy ahead of time and chill completely before packing the foods into the cooler.

It's a good idea to use a separate cooler for drinks, so the one containing perishable food won't be constantly opened and closed.

To clean foods that have burnt on a barbecue grill, enclose them in a large plastic garbage bag. Mix 1 cup baking soda with 1/2 cup ammonia, pour over the grills, close the bag and let sit overnight. The burnt on pieces will have loosened making the grills easy to clean.


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

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