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September 1, 2002

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Newsletter for That's My Home & Razzle Dazzle Recipes
Edition 20, September 1, 2002

**Overview of this Issue**
From the Editor
Newsletter Recipes.... Taste of Fall
Casserole Corner
Recipes from the Recipe Exchange
Actual Restaurant Recipes
Gifts from Your Kitchen
Recipe Requests and Readers Recipes
Kitchen Tips ...
Subscriber Information
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FROM THE EDITOR

I hope everyone is having a wonderful Labor Day Weekend. Can you believe summer is almost at an end? Just a few weeks ago it was 90+ and now we need our jackets here. We are going later today to the orchard for our first bag of local apples. I'm going to add a new section called Gifts From Your Kitchen until the holidays are over. Yep, it is time to start thinking about it......

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NEWSLETTER RECIPES .... TASTE OF FALL

APPLE DUMPLING PINWHEELS
1/2 C. butter or margarine
1 C. sugar
1 C. brown sugar
2 C. water (could also use unsweetened apple juice)
1/2 C. shortening
1 1/2 C. self-rising flour
1/3 C. milk
1 t. cinnamon
2 C. peeled, cored, and finely chopped apples

Preheat oven to 350F. Melt the butter in a 9 x 13 x 2 inch baking pan. Combine the sugar and water in a medium saucepan and cook until sugar dissolves. Set aside.

Cut the shortening into the flour in much the same way as for a pie crust. Add milk and mix until dough forms a ball. Turn out onto a lightly floured surface and roll to a large rectangle about 12  x 10 inches.

Combine the apples and cinnamon. Sprinkle this mixture over the dough and then roll up jellyroll fashion, starting on the longer side. Press the edges to seal. Cut into 1/2 -inch thick slices. Place these apple dumpling pinwheels in the baking pan with the melted butter. Pour the sugar syrup over the top of the pinwheels. Bake for about 40 to 45 minutes or until delicately browned. Serve warm.

Note: I think this is best when eaten the day it is baked.

CARAMEL APPLES 

8 apples
1 C. sugar
1 C. brown sugar
1 C. dark corn syrup
2 C. thick cream (half-and-half or evaporated milk may be used)
2 T. butter

Use a large pan, such as a Dutch oven, because this candy will boil up. Put both sugars, corn syrup and 1 cup cream into the pan.

Bring to a boil. Slowly add remaining cream (you can pour it down the inside of the pan) so that the mixture does not stop boiling.

Cook until thermometer reaches no higher than 225F. (about 7 minutes), stirring every 2 or 3 minutes. Remove from stove. Drop in butter; stir until it melts.

Wash and dry apples and insert wooden sticks. Dip into mixture and place apples on waxed or parchment paper. You may also roll them in nuts.

APPLE WALNUT GALETTE 

Galette dough:
2 C. all-purpose flour
2 T. sugar
1/4 t. salt
1/2 C. plus 2 T. chilled unsalted butter, cut into 1/2-inch pieces
1/3 C. very cold water

Apple filling:
1/2 C. sugar
2 T. plus 1 1/2 t. all-purpose flour
1 t. ground cinnamon
1/2 t. grated lemon zest
Pinch ground cloves
Pinch salt
2 1/2 lbs. apples (Granny Smith or Jonagold), cored and cut into 1/2-inch slices
1 t. vanilla extract

Topping:
2 T. heavy cream or milk
4 T. finely chopped walnuts
2 T. sugar

To make dough: Combine flour, sugar and salt in bowl of food processor and pulse to combine. Add butter and pulse until mixture resembles coarse crumbs. Drizzle water over crumbs and process until dough is moist (it still will be crumbly). Dump dough onto clean work surface and shape into 6-inch-wide disk. Wrap, refrigerate until firm, at least 1 hour.

To fill and bake galette: Preheat oven to 400F. In large bowl, whisk sugar, flour, cinnamon, lemon zest, cloves and salt together. Add apples and vanilla and toss to combine. Set aside.

On lightly floured surface, roll dough to a 15-inch circle. Trim off excess dough to form 14-inch circle. Transfer dough to parchment-lined jellyroll pan; edges can hang over edges of pan for now.

Pile filling into center of dough, leaving a 3-inch dough rim. Fold dough edge up and over filling, pleating as you go. Brush dough with heavy cream and sprinkle walnuts and sugar over entire galette, pressing lightly. Bake until apples are tender and crust browned, about 45 minutes. Serve warm or at room temperature.

Serves 8.

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CASSEROLE CORNER

BAKED MOSTACCIOLI

1 C. uncooked mostaccioli pasta
1/2 lb. ground sirloin
2 sweet Italian sausages, removed from casings
2 T. each of chopped onion and green pepper
1 clove garlic, minced
1 C. canned tomatoes, cut up
3 oz. tomato paste
1/2 C. water
1 t. dried basil leaves
1/2 T. chili powder
1/2 t. red pepper
1/2 t. salt and dried oregano
dash sugar and black pepper
1 egg, slightly beaten
8 oz. ricotta cheese
1/4 C. Parmesan cheese

Cook mostaccioli until al dente in boiling salted water. Drain and set aside. In skillet, combine meat, sausages, onion, green pepper and garlic. cook breaking up meat, until meat is browned. Drain off fat. To the meat, add all remaining ingredients, except egg and cheeses. Bring meat sauce to a boil. Reduce heat. Cover and simmer 15 to 20 minutes, stirring occasionally. meanwhile, combine egg and cheeses.

To assemble, stir cooked pasta into meat sauce. Place half in 1 quart buttered baking dish. Spread cheese mixture evenly over the top. cover with remaining pasta. Bake, covered, at 350F. for 30 to 35 minutes or until cooked through.

Serves 4.

CROCKPOT 8 HOUR TURKEY STEW

3 C. peeled, cubed potatoes
2 C. quartered mushrooms
1 1/2 C. chopped carrots
1 C. coarsly chopped onions
2 cloves garlic, minced
1 t. each ground thyme and dried basil
1/2 t. black pepper
2 lbs. boneless, skinless turkey breast, cut into 1" cubes
2 T. flour
1 C. chicken broth
1 1/2 T. tomato paste
1 t. worcestershire sauce
1/4 C. chopped fresh parsley

Combine the first 8 ingredients in a 3-quart or larger crockpot.

Pat turkey cubes dry and coat with flour. Arrange over top of vegetables.

Mix broth, tomato paste and worcestershire sauce in a small bowl. Pour over turkey.

Cover and cook on LOW setting for approximately 8 hours. During the last hour, stir once or twice, breaking apart any turkey cubes that have stuck together. Be careful not to remove the lid for more than a minute or so. Stir in parsley just before serving.

TURKEY TETRAZZINI

2 T. margarine or butter
1/2 lb. fresh mushrooms, sliced
1 T. lemon juice
6 T. flour
2 1/2 C. turkey or chicken broth
1 C. milk
1/4  C. sherry (or substitute broth)
2 T. fresh or 2 t. dry parsley
1 t. salt
1/2 t. nutmeg
1 lb. package spaghetti
2 - 3 C. cooked turkey or chicken pieces

Heat 2 t. margarine in frying pan; saute mushrooms 5 minutes. Sprinkle with lemon juice.

Melt remaining margarine in a medium saucepan. Blend in flour until smooth. Add broth and milk, stirring briskly to remove any lumps. Bring to a boil; add sherry and seasonings. Continue cooking 2 to 3 minutes until thickened.

Cook spaghetti according to package directions. Drain. Pour enough sauce into a lightly greased 10 cup casserole to coat the bottom. Layer mushrooms, spaghetti and turkey over sauce. Pour remainder of sauce over turkey.

Sprinkle with parmesan cheese. Bake at 350F for 30 to 40 min or until mixture bubbles.

Note: When there are no leftovers, turkey or chicken parts can be simmered to provide the cooked meat and broth.

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RECIPES FROM THE RECIPE EXCHANGE

CREAMY ONION AND POTATO SOUP
 
2 T. butter or margarine
2 T. all-purpose flour
1 C. chopped onion
1 large clove garlic, minced
2 (14-1/2 oz.) cans ready-to-serve chicken broth
4 C. peeled, cubed potatoes (about 3 large)
1/2 C. sliced green onions
1/8 t. salt (or more to taste)
1/4 t. ground white pepper
1 C.  milk or cream (can use fat free half and half)

Melt butter in a Dutch oven over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Add onion and garlic; cook 1 minute or until onion is tender. Gradually add broth, stirring constantly. Add potatoes and next 3 ingredients. Bring to a boil; cover, reduce heat, and simmer 15 minutes, stirring occasionally, or until potatoes are tender. Stir in non-dairy creamer, and heat thoroughly.
 
Makes 7 cups

Posted by Darlene

BEEF BARLEY SOUP WITH THYME AND GARLIC

3 T. vegetable oil
1 1/2 lb. boneless, cubed stew meat
1 T. minced garlic
1 t. salt
Freshly ground pepper, to taste
3 to 4 C. water, divided
3 to 4 (10 1/2-oz.) cans condensed beef broth
4 ribs celery, minced
1/2 C. minced mushrooms, optional
6 carrots, minced
1 C. barley
2 t. dried parsley, or 1/2 C. fresh parsley
2 t. thyme
1 (14 1/2-oz.) can chopped, tomatoes (use Italian seasoned tomatoes for more flavor)

Heat oil in skillet over medium heat. Sear stew meat until all sides are brown. Add garlic, salt, pepper and 1 cup water, stirring to loosen any meat bits. Pour into electric slow cooker.

Add remaining water, beef broth, celery, mushrooms, carrots, barley, parsley, thyme and tomatoes. Let cook on low for 6 to 8 hours, until vegetables and barley are cooked. If you like your vegetables on the crispy side, cook closer to 6 hours.

Serves 8.

SAGE, BACON, AND CHEDDAR BISCUITS

2 C. all-purpose flour
2 t. baking powder
2 t. sugar
3/4 t. baking soda
1/2 t. salt
2 T. finely chopped fresh sage leaves
5 T. cold, unsalted butter, cut into pieces
5 bacon slices, cooked crisp and chopped
3/4 C. grated Cheddar
3/4 C. well-shaken buttermilk

Preheat oven to 450F. and grease a large baking sheet.

Into a bowl sift together flour, baking powder, sugar, baking soda, and salt. Stir in sage and with fingertips blend in butter until mixture resembles meal. Stir in bacon and Cheddar. Add buttermilk and stir until mixture just forms a dough. Gather dough into a ball and on a lightly floured surface knead gently 8 times. Pat out dough into a 6- by 5-inch rectangle. Cut dough into 9 rectangles and arrange about 1 inch apart on baking sheet. Bake biscuits in middle of oven 15 minutes.

Posted by Macklinda

APPLE PIE COFFEE CAKE

1 package spice cake mix
1 can apple pie filling
3 eggs
3/4 C. sour cream
1/4 C. water
2 T. oil
1 t. almond extract
2 T. brown sugar
1 1/2 t. ground cinnamon

Glaze:
2/4 C. powdered sugar
2 t. milk

Set aside 1 T. cake mix. Set aside 1 1/2 cups pie filling. Combine eggs, sour cream, water, oil, extract, remaining pie filling and cake mix. Beat on medium speed for 2 minutes. Pour 1/2 into greased tube or bundt pan.

Combine brown sugar, cinnamon and cake mix; sprinkle over batter. spoon served pie filling over batter to within 3/4 inch of pan edge. Top with remaining batter. Bake at 350 for 40-45 minutes. Cool 10 minutes before removing from pan. Top cooled cake with glaze.

WHITE HOT CHOCOLATE MIX

1 t. vanilla powder
1 t. dried orange peel
1/2 C. grated white chocolate or white chocolate chips

Combine and blend the ingredients in a small bowl. Store in an airtight container (jar). I multiplied the recipe many times to make a bigger batch.

Here are the directions to make the hot chocolate from the mix. Serves 2.

1.5 C. milk
1/4 C. white hot chocolate mix (from jar)

In a small saucepan, heat the milk until bubbles form around the outside. Add the white hot chocolate mix and whisk until the chocolate is melted. Continue to whisk until the mixture is hot.

Posted by Chyrel

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ACTUAL RESTAURANT RECIPES

MAGGIANO'S LITTLE ITALY'S CHICKEN PICCATA

4 chicken breasts (4 oz. each), pounded
Salt and pepper, to taste
Flour, as needed
Olive oil, as needed
2 oz. (1/4 c.) dry white wine
4 oz. (1/2 c.) chicken broth
2 T. capers
2 T. chopped Italian parsley
Juice from 2 lemons
1 oz. (2 T.) unsalted butter

Season the chicken breasts lightly with salt and pepper. Dredge in flour on both sides. Coat a saute pan with olive oil and heat over a medium-high flame. Add the chicken to the pan and saute several minutes until well browned on one side. Turn and continue cooking until nicely browned and cooked through. Remove the chicken to a warm serving platter.

Deglaze the pan with the white wine, scraping up any browned bits that stuck to pan. Add the chicken broth along with the capers, parsley, lemon juice and butter.

Return the chicken to the pan and cook briefly in the sauce. Bring the sauce to a simmer and correct the seasoning with salt and pepper, if needed. Pour the sauce over the chicken and serve immediately. Makes 4 servings.

SWEET LORRAINE'S FRENCH COUNTRY POT PIE

1 box puff pastry with sheets cut into 12 5-inch circles
1 T. butter
1 T. olive oil
1/2 C. diced onion
1 (6-oz.) bag small, whole baby carrots
1 C. frozen peas, defrosted
2 medium-sized Yukon gold potatoes, unpeeled, cut into 1-inch chunks and steamed until fork tender
1 C. cooked, cubed chicken
Mustard sauce (see below)
1 C. shredded havarti cheese
Six 1 1/2-cup size ramekins or soup bowls, lightly oiled

Put butter and olive oil in medium-sized skillet and saute onions until just golden. Add vegetables and chicken and stir until heated through. Add mustard sauce, stir, then add cheese and stir to combine.

To prepare personal pot pies, lightly oil individual 1 1/2-cup to 2-cup gratin dishes or ramekins and place 1 puff pastry circle in the bottom of each ramekin. Divide filling equally between dishes, then place another puff pastry circle on top. Bake at 350F. for 20 minutes or until browned and bubbly. Place ramekin on plate and serve.

Makes 6 servings.

MUSTARD SAUCE

1/2 T. fresh garlic, chopped
1 t. canola oil
4 C. low-sodium chicken stock
2/3 C. Dijon mustard
2 C. sour cream
Pinch white pepper

Saute garlic in oil until softened and clear. Add remaining ingredients and cook over low heat for approximately 30 minutes or until sauce coats back of spoon. Set aside while you make filling and prepare pastry.

PATTI'S 1880's RESTAURANT BOO-BOO PIE

A fudgy, brownie-like layer forms the crust for this diet-busting "pie" (it's worth the calories).

2 2/3 C. coconut (one 7-ounce bag)
14 1/2-oz. can sweetened condensed milk
1/2 C. butter
3 oz. unsweetened chocolate
3/4 C. sugar
1/2 C. all-purpose flour
3 eggs
1 T. vanilla

Heat oven to 325F. Lightly grease a 9-inch pie plate.

Mix together coconut and milk; set aside.

Melt butter and chocolate together in a microwave set at medium heat (this should take about 3 minutes). Stir until smooth. Combine with sugar, flour, eggs and vanilla.

Spoon this chocolate batter into the pie pan and spread over the bottom of the pan. Spread coconut-milk mixture on top, leaving a 1/2-inch border between it and the edge so the chocolate layer can form a crust as the pie bakes. Bake 25 minutes.

Serves 8.

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

PEANUT BUTTER CHOCOLATE COOKIES IN A JAR

1-1/2 C. all-purpose flour
1 t. baking soda
1/4 t. salt
1 C. packed brown sugar
1-1/2 C. packed powdered sugar
3/4 C. unsweetened cocoa powder
    
Mix together flour, baking soda and salt. Set aside. In a 1-quart, wide-mouth canning jar, layer ingredients in this order: brown sugar, powdered sugar, cocoa. Wipe the inside of the jar with a dry paper towel after adding the powdered sugar, and again after adding the cocoa. Be sure you firmly pack down each layer before adding the next; it will be a tight fit. Add the flour mixture last.

Instructions to attach to jar: Empty contents of jar into a large mixing bowl. Use your hands to thoroughly blend the mix. Add 1/2 cup softened butter or margarine (do not use diet versions). Add 1/2 cup creamy peanut butter, 1 lightly beaten egg and 1 teaspoon vanilla. Mix until completely blended; you will probably need to finish mixing the dough with your hands.

Shape into balls the size of walnuts. Place on parchment-lined cookie sheets 2 inches apart (do not use wax paper to line cookie sheets). Press down dough balls with tines of a fork. Bake at 350F. for 9-11 minutes, until edges are browned. Cool 5 minutes on baking sheets, then remove to baking racks to finish cooling. Makes about 3 dozen cookies.

BLUEBERRY SCONES MIX IN A JAR

2 C. all-purpose flour
1/3 C. vanilla sugar
1/4 C. nonfat dry milk powder
2 t. baking powder
1 t. dried lemon peel
1/4 t. salt
1/3 C. shortening
1 C. dried blueberries

Stir together the flour, sugar, milk powder, baking powder, lemon peel and salt in a large mixing bowl. Cut in shortening using pastry blender till resembles coarse crumbs. Stir in blueberries. Place in jar and add more berries if needed. Store in refrigerator up to 6 weeks or in freezer for up to 6 months.

Gift Tag Directions:
Place contents of jar in large mixing bowl. Add 1 beaten egg and 1/4 cup water, stir till moistened. Turn dough out onto a lightly floured surface and quickly knead for 12-15 strokes or till smooth. Pat 1/2 inch thickness. Cut into desired shapes with a 2-1/2 to 3 inch cutter. Dip cutter in flour between cuts. Place scones 1 inch apart on ungreased baking sheet. Brush tops with milk if desired. Bake at 400F. for 12-15 minutes. Transfer to wire rack to cool slightly. Serve warm. Makes 10-12.

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READERS REQUESTS

BONNIE is looking for "SourDough Charlies" Pizza Soup Recipe.  SourDough Charlies is in Toledo, Ohio and this soup is so-o-o good, she says.

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KITCHEN TIPS... CASSEROLE FREEZING TIP

To freeze a cooked or uncooked casserole, line a casserole dish with heavy-duty aluminum foil, leaving enough overhang on all sides to cover and seal the food. Add casserole ingredients and freeze until solid, or bake, cool to room temperature and freeze. It wont take long to freeze. Immediately after it is frozen, draw up sides to enclose casserole. Double wrap or enclose in a freezer-style plastic bag, label and return to freezer. To thaw, remove wrapping and pop back into casserole dish. Cover and defrost in refrigerator. Refresh reheated casseroles with some minced fresh herbs.
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That's My Home & Razzle Dazzle Recipes 2001