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October 1, 2002

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Newsletter for That's My Home & Razzle Dazzle Recipes
Edition 22, October 1, 2002

**Overview of this Issue**
From the Editor
Newsletter Recipes....
Casserole Corner
Recipes from the Recipe Exchange
Actual Restaurant Recipes
Kitchen Tips ...
Subscriber Information

Sorry for the lateness of this issue. I have heard from so many of you that I decided to go ahead and sent it out, even though it is so late. The next issue will be out in a few days featuring Halloween recipes.



2 lbs. ground beef
1 t. minced garlic
1 can (28 oz.) crushed tomatoes
2 cans (15 oz. each) red kidney beans, undrained
1 envelope (1 oz.) onion soup mix
3 T. chili powder
8 kaiser rolls

In a soup pot, combine the ground beef and garlic over medium-high heat and brown for 10 minutes. Add the crushed tomatoes, kidney beans, onion soup mix, and chili powder, mix well and bring to a boil, stirring frequently. Reduce the heat to low and simmer for 30 minutes.

Meanwhile, cut a 1 1/2-inch circle off the top of each roll and remove the bread circles, hollow out the rolls, leaving 1/2 inch of bread around the sides, creating bowls. Reserve the circles to serve with the chili for dunking. Place the bread bowls on plates and spoon the chili into them, allowing the chili to overflow.

Note: Make sure to have sour cream, chopped onions, and shredded cheese on hand to use as chili toppers.


4-5 lbs. bottom round of beef
5 T. of flour
1/3 C. bacon fat or oil
4 C. beef broth
1 carrot, chopped coarsely
1 onion, chopped coarsely
1 rib celery, including some leaves
2 cloves garlic
about 6 parsley stems
3-4 bay leaves
1 t. thyme leaves
6 whole allspice
6 whole peppercorns
about 2 C. of red wine

In a large heavy pot or dutch oven, brown the beef on all sides. Begin with the fat side down first. Start the pan on high heat and keep the pan hot, probably no lower than medium high. Turn the meat to brown without piercing it with a fork.

While the meat is browning, make the sauce. In a heavy saucepan heat the fat over medium heat. Stir in the flour to make a roux and keep stirring until the flour becomes a dark nutty brown. Your don't have to stir constantly but you need to be close by and stir real often. It might take 10 minutes. Don't try to speed it too much or you will be throwing out a burned roux and starting over. Carefully stir in the beef stock and bring to a boil, stirring constantly.

Turn the meat over, fat side up. Surround the meat with the coarsely chopped vegetables, herbs and spices. Pour the sauce and red wine into the pan. The liquids should come halfway up to the meat. Cover the pan tightly. Place in a 350F. oven for 30 minutes. Lower the temperature to 325F. and cook for 2 -3  hours. The meat is done when it can be easily pierced with a fork.

Let the meat cool slightly in the sauce. Remove the meat and strain the solids from the sauce. Press down on the solids to remove all the liquid. Discard the solids.

Chill the meat overnight in the sauce. This will allow you to remove the hardened fat. Reheat the meat in the sauce on top of the stove. Set the meat aside in a warm place. Bring the sauce to a boil, skimming it as it reduces. Taste the sauce and add salt, pepper and more wine if necessary. The sauce will thicken in about 30 minutes.

Meanwhile slice the meat. When the sauce has thickened, place the meat back into the sauce. Lower heat to simmer, reheat just to warm the meat. Serve on a warm platter with little sauce over the roast and additional sauce in a gravy boat.

Makes 10-12 servings.


1/2 C. brown sugar
1 T. cornstarch
2 T. lemon juice
1 egg, beaten
1 (20-oz.) can pineapple tidbits, drained (save the juice)
1 (8-oz.) carton frozen whipped topping, thawed
5 medium-size Delicious apples, peeled, cored and diced
2 C. miniature marshmallows
1 C. salted peanuts, chopped (optional)

In a small, heavy saucepan, combine brown sugar, cornstarch, lemon juice, egg and pineapple juice. Cook over low heat, stirring constantly, until thickened, about 10 minutes. Refrigerate for 1 hour.

In a medium bowl, fold chilled lemon-egg mixture into whipped topping until blended.

In a large bowl, combine pineapple, apples, marshmallows and peanuts. Stir in topping mixture. Refrigerate for 2 to 3 hours before serving.

"This recipe makes wonderful soft cookies, which are good for cutting out with your favorite cookie cutters and in plenty of time for Halloween baking."

3 1/4 C. sifted all-purpose flour
1 t. soda
1/2 t. salt
1/2 C. butter or margarine at room temperature
1 C. sugar
1 egg, unbeaten
1 1/2 t. vanilla 
1 t. nutmeg
1/2 C. thick sour cream

Sift together flour, soda and salt. Combine butter, sugar, egg and flavoring in mixing bowl. Beat on beat-whip speed 2 minutes. Stop, scrape bowl. Add sour cream and half the flour mixture, blending it in on fold-blend speed. Then mix on beat-whip speed 1 minute. Stop and scrape bowl. Add remaining flour and stir in by hand. Chill for 1 hour.

Set oven at 400F. to preheat. Divide dough in half and roll each part on lightly floured surface to fourth-inch thickness. Sprinkle with sugar and roll it in lightly.

Cut dough with a cookie cutter. Using pancake turner, lift cutouts to greased cookie sheet. Bake 8 to 10 minutes, until golden brown. Cool. Decorate with icing.

Makes about five dozen cookies depending on size cutters used.


1 package yellow cake mix, divided
1 C. canned pumpkin
1 C. sour cream
4 eggs
1/4 C. granulated sugar
1/4 C. water
2 t. pumpkin pie spice, divided
2 T. brown sugar

Preheat oven to 350F. Grease and flour 10-inch tube pan.

Reserve 2 tablespoons cake mix. Combine remaining cake mix, pumpkin, sour cream, eggs, sugar, water and 1-1/2 teaspoons pumpkin pie spice in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed 2 minutes.

Pour into pan. In small bowl, combine reserved cake mix, brown sugar and remaining 1/2 teaspoon pie spice. Sprinkle on top of batter.

Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto cooling rack. Turn right side up. Cool completely.


1/2 gallon apple cider
1/3 C. dark brown sugar
2 sticks cinnamon
5 whole allspice berries
1 chunk fresh ginger, 1/2 inch by 1/2 inch, peeled
3 whole cloves
8 orange slices

In a 3-quart saucepan, combine cider, sugar, cinnamon sticks, allspice berries, ginger, and cloves. Heat to a simmer and allow to cook 20 minutes. Strain into a punch bowl and garnish with orange slices. Serve warm.

Serves 8.



1 (12-oz.) package egg noodles
1/2 C. butter
1/2 C. flour
1 t. salt
1/2 t. ground black pepper
1/2 t. dried basil
4 C. chicken broth
5 C. cubed cooked chicken
3 C. cottage cheese (24 ounces)
2 eggs, slightly beaten
8 oz. mozzarella cheese, grated
3/4 C. grated Parmesan cheese

Preheat oven to 350F. Cook egg noodles according to package directions; set aside.

In a large saucepan, melt butter over medium heat. Blend in flour, salt, pepper and basil. Stirring constantly, cook until smooth.

Slowly add broth; stir until sauce is thick and bubbly. Stir in chicken; set aside.

In a separate large bowl, combine cottage cheese and eggs; set aside.

In a greased 9-by-13-by-2-inch baking dish, layer as follows: 1/3 chicken mixture, 1/2 egg noodles, 1/2 cottage cheese mixture and 1/2 mozzarella cheese. Repeat layers, ending with chicken mixture. Sprinkle with Parmesan cheese. Bake, uncovered, for 1 hour or until hot and bubbly.



1 large hen or 10 to 12 large frying pieces of chicken
1 C. celery, chopped
1 C. onion, chopped
1 t. salt
1 t. black pepper
3 qts. water

Place all ingredients in a 6-quart pot, bring to a boil, reduce heat and cover. Simmer for 1 hour or until chicken is tender and easily pulls away from the bone. Remove chicken from broth and debone. Discard skin and ligaments. Return meat to broth and simmer while you prepare dumplings:

2 C. self-rising flour
1 t. salt
2 eggs, beaten
2 T. milk or enough to make dough sticky

Place flour and salt in a large bowl. Make a well in the middle and add beaten eggs and milk; mix until dough becomes sticky. For rolled dumplings, divide dough into 3 parts. Place on a well floured surface and pat into hoe cake size pieces about 1/4" thick; cut into squares or strips and drop into hot chicken broth. For drop dumplings, drop by rounded teaspoonsful into hot broth.
Bring broth and dumplings to a boil, reduce heat and cover. Simmer for 30 minutes or until dumplings are tender and cooked through. If chicken broth is not thick enough, remove a little of the hot broth and add 1 tablespoon flour. Blend well and return to pot. Repeat until broth is thick enough.

Suggestions for Better Chicken and Dumplings:
Add 1/2 C. snipped parsley to dumpling dough.
Add 1/2 t. poultry seasoning to broth.
Add 4 sliced, boiled eggs just before serving.
Add 2 cans of cream of chicken soup to pot before dropping dumplings.

Some cooks like dumplings to be almost noodle thin, but keep in mind that the less you handle them the tenderer they will be.

Posted by Footsie


2 C. powdered non-dairy creamer
1 1/2 C. instant hot chocolate mix
1 1/2 C. instant coffee
1 t. cinnamon
1/2 t. nutmeg

Sift together creamer, hot chocolate mix, instant coffee, cinnamon and nutmeg. Pour into a jar and seal with a lid.

To prepare: Stir 3 tsp of mixture into a cup of hot water. Adjust to taste.

Posted by HDMac


1/2 cup flour
1/2 cup rolled oats
1/4 cup firmly packed brown sugar
1/2 cup butter or margarine

1 pkg. yellow cake mix (butter recipe)
1 cup water
1/2 cup butter or margarine
1 tsp. cinnamon
3 eggs
2 cups thinly sliced, peeled apples

1-1/2 cups caramel ice cream topping
1/2 cup chopped pecans

Generously grease and flour a 13"x9" pan. In a small bowl, combine flour, oats and brown sugar; mix well. With a fork or pastry blender, cut in 1/2 cup butter until mixture resembles coarse crumbs. Set aside. In a large bowl, combine all cake ingredients except apples; beat at low speed until moistened. Beat 2 minutes at high speed. Pour batter into greased and floured pan. Arrange apple slices over top of batter. Sprinkle with topping. Bakeat 350F. for 38 to 43 minutes or until deep golden brown. Cool 5 minutes before serving. In a small saucepan, combine sauce ingredients. Cook over medium heat until warm, stirring constantly. Serve warm sauce over warm cake.

Posted by Macklinda

Note: I made this cake the day Linda posted it. I would add 4 C. of sliced apples the next time I bake it. It also took between 55 - 60 minutes baking time.


2 1/2 lbs. broccoli (stalks and florets), washed and trimmed
1/2 C. finely diced shallot
4 to 5 T. butter to saute vegetables plus 1/4 C. (divided)
2 1/2 quarts warm chicken stock
1/2 C. flour
Salt and pepper to taste
Pinch of ground nutmeg
1 C. whipping cream

Cut broccoli florets off stalks. Coarsely chop stalks; cut florets into bite-size pieces.

In large soup pot, saute shallots, broccoli stalks and half the florets in 4 to 5 tablespoons butter 7 to 10 minutes or until broccoli stems are softened. Add warm chicken stock and bring to boil.

In separate pan, melt remaining butter and whisk in flour to make roux. Cook over low heat, stirring, 2 minutes. Remove from heat.

When stock mixture comes to boil, reduce heat and simmer 10 minutes. Return broccoli mixture to boil and gradually whisk in roux. Cook 5 minutes to allow soup to thicken slightly.

Remove from heat. Blend soup in batches if needed, in blender or food processor until smooth. Return soup to pot and add remaining broccoli florets. Bring to simmer and cook 10 minutes. Adjust seasonings to taste, adding salt, pepper and nutmeg. Slowly stir in cream and heat through. Makes 3 1/2 quarts or about 12 servings.


1 package or cake of yeast
1 C. lukewarm water
9 1/2 C. bread flour
2 t. salt
1/4 C. sugar
2 C. milk
13 1/2 oz. sharp Cheddar cheese, grated
2 1/2 T. each margarine and butter

Dissolve yeast in lukewarm water. Mix together salt, sugar, margarine, butter and milk. Stir in yeast. Add flour 1 C. at a time, enough to make a soft dough (you may not need the whole 9 1/2 C.)  Knead dough, cover with a dishtowel and set aside to rise until double in bulk, about two hours.

Grease four 4-by-8-inch bread pans. Divide dough in four parts and tuck the dough into bread pans. Cover with towel and let rise again. Bake in a preheated 300F. oven for one hour. Makes four small loaves.

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


* Handle pie dough lightly.
* Keep ingredients chilled.
* Measure ingredients carefully.
* Do not over-blend fat into flour mixture or the crust will lose its airiness and be tough and mealy instead of light and flaky.
* Use only enough liquid for dough to clump together.
*After mixing, form dough into a ball, flatten into a disk, wrap in plastic and chill to allow dough to rest. Most doughs keep for several days in the refrigerator or months in the freezer. Before rolling, take dough out of the fridge or freezer for 10 minutes to an hour.


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

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