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September 15, 2002

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Newsletter for That's My Home & Razzle Dazzle Recipes
Edition 21, September 15, 2002

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

Fall and Football Season seems to bring me lots of e-mail looking for something new to serve at the next tailgate party. I've got aunts and uncles who have been tailgating at the University of Michigan since the early 1960's. They have seen the food change from a picnic basket lunch to a complete turkey dinner for the Thanksgiving game. Enjoy the recipes!
NOTICE: Due to a problem I recently encountered I have a request. If you are posting the recipes in this newsletter to another recipe site, message board,news group,ect. please post a link to http://www.thatsmyhome.com so that others can sign up to receive this newsletter. Thanks!

1 (8-oz.) package cream cheese, softened
2 C. shredded Cheddar cheese
1 (12-oz.) can corned beef, drained and shredded
3/4 C. sweet pickle relish
3 T. fresh lemon juice
2 t. prepared horseradish
1 1/2 t. prepared mustard
1/2 t. Worcestershire sauce
1/2 t. grated lemon peel
1 C. minced fresh parsley
Beat cream cheese and Cheddar cheese in a mixing bowl until blended. Stir in corned beef, pickle relish, lemon juice, horseradish, prepared mustard, Worcestershire sauce and lemon peel.
Shape cream cheese mixture into a ball and wrap tightly in foil. Chill 30 minutes. Roll in parsley. Serve with assorted crackers and/or apple wedges.

Makes 12 to 15 servings.

When taking soup to a tailgate party, preheat the thermos with boiling water, for 5 minutes. Make sure soup is heated to boiling and add to thermos.
1 (6 oz.) box long-grain and wild-rice mix (such as Uncle Ben's)
1 1/2 C. chopped red onion
1 C. chopped celery
1 C. chopped carrot
2 - 4 garlic cloves, chopped
1 (8 oz.) package mushrooms, halved
1 T. olive oil
1/2 C. all-purpose flour
1/2 t. dried tarragon
1/4 t. dried thyme
2 C. water
2 T. sherry
2 (15.7-oz.) cans chicken broth
1 (12 oz.) can evaporated milk
3 C. shredded chicken

Prepare rice according to package instructions. Set aside.

In a large pot, saute onion, celery, carrot, garlic and mushrooms in olive oil until onion is tender. Stir in flour, tarragon and thyme, and cook 1 minute, stirring frequently. Add 2 cups water, sherry, broth and evaporated milk. Bring mixture to a boil, then reduce heat and simmer for about 20 minutes until slightly thickened. Stir in cooked rice and chicken, cook for 10 minutes until thoroughly heated.

Yield: 8 servings (1 1/2 cups each)


1 T. paprika
1 1/2 t. salt
1 t. onion powder
1 t. garlic powder
1 t. cayenne pepper
1/2 t. white pepper
1/2 t. black pepper
1 1/2 t. dry mustard
1/2 t. dry thyme leaves
1/2 t. dry oregano leaves
2 boneless, skinless chicken breasts
1 package puff pastry
1/2 green pepper, julienned
1/2 yellow onion, julienned
1/2 C. mushrooms, thinly sliced

Heat oven to 350F. In a small bowl combine all of the spices. Mix well and rub seasoning on chicken breasts. Set aside.

Heat a nonstick skillet on high heat for about 10 minutes. Place chicken in the skillet. (This will be extremely smoky.) Cook 3 to 4 minutes on each side. Remove from pan and set aside.

Separate the two puff pastry sheets from the box and cut 1 sheet in half. Center each chicken breast on a piece of pastry.

Top each breast with half the julienned vegetables. Fold over pastry and seal edges. Place pastries on a cookie sheet and bake for 30-35 minutes or until puff pastry is golden brown. Cool before wrapping. Best baked the day of tailgating party.

Serves 2.


1/2 small head cauliflower, cut in bit-sized florets
3 carrots, cut into thin strips
2 ribs celery, cut into 1-inch chunks
1 red pepper, seeded, cut into 2-inch strips
3-ounce jar green olives, drained
3/4 C. apple cider or distilled white vinegar
1/2 C. oil
2 T. sugar
1 t. salt
2 t. dried oregano leaves
1/4 t. pepper
1/4 t. dried thyme leaves
Dash hot pepper flakes

Combine all ingredients in large skillet. Add 1/4 cup water. Heat to boiling, then simmer, covered, 2 minutes. Cool, chill for 24 hours. Drain and serve as antipasto.

Makes 6 to 8 servings.


2 bunches fresh broccoli
3/4 C. raisins
3/4 C. pecans
1/2 C. chopped onion

Combine ingredients. (This may be done a day in advance. Cover and refrigerate.)

1 1/2 C. mayonnaise
3/4 C. sugar
3 tablespoons cider vinegar
12 slices bacon, fried and crumbled

Combine mayonnaise, sugar and vinegar. When ready to serve salad, add dressing and the bacon. Mix gently.


1 box Duncan Hines chewy fudge brownie mix (19.8 oz)
3 T. vegetable oil
1 C. Eagle Brand condensed milk
14 oz. pkg. miniature Almond Joy bars, coarsely chopped
1/2 C. toasted almonds

Prepare mix according to brownie package directions, except only use 3 Tbsp. of vegetable oil. Pour into a greased 9x13 pan. Pour and spread 1 cup of condensed milk. Sprinkle with chopped candy bars and toasted almonds. Bake at 350 for 35-38 minutes. Let cool completely before cutting into 2 dozen bars.

To take casseroles like this to a tailgate party, wrap several thick layers of newspaper around the dish and pack in a small cooler. No cold items, please! They also make a commercial hot bag for dishes like this that you can buy.

1/2 C. butter or margarine, melted
2 t. Dijon mustard
1 t. Worcestershire sauce
1/2 t. salt
1 C. dry bread crumbs
1/2 C. grated Parmesan cheese
6 to 8 boneless, skinless chicken breast halves

In a shallow bowl, combine butter, mustard, Worcestershire sauce and salt.

In a plastic bag, combine crumbs and cheese. Dip chicken in butter mixture, then shake in crumbs. Place in an ungreased, 9 x 13-inch pan. Drizzle with remaining butter mixture. Bake at 350F. for 40 to 45 minutes.

Makes 6 to 8 servings.

6 to 8 medium onions
1 slice bread
1 lb. lean ground beef
3 eggs
Salt and pepper to taste
Small amount chopped celery leaves OR chopped parsley (optional)
Flour as needed for topping
6 T. vegetable oil
1/2 C. tomato sauce
Pinch sugar
Cut onions in halves vertically (lengthwise). Separate outer layers into double thickness to make cups that can be filled. (Reserve inner onion portions for bottom of casserole dish.) Soak bread in water 2 to 3 minutes and squeeze out moisture. Combine with beef, 2 eggs and seasonings, mixing well.
Fill onion cups with beef mixture. Dip top of meat into flour, then into remaining 1 egg, beaten. Add oil to skillet and heat. Fry dipped side first until golden brown. Turn and fry other side slightly. Place meat side up in an 8 x 11-inch glass casserole dish lined with remaining onions, chopped.

Mix together tomato sauce, 1 cup water and pinch sugar; pour over top. Cover casserole with foil. Bake in preheated 300F. oven 1 hour.

Makes 6 servings.


1 - 14 oz. (or 2 8-oz.) mature Wisconsin Brie cheese wheel
1/2 C. butter, softened
1 large clove garlic, finely chopped
1/3 C. finely chopped walnuts
1/3 C. finely chopped ripe olives
2 T. chopped fresh basil leaves, or 2 t. dry basil

Place Brie in freezer about hour until very firm. Carefully cut into halves, horizontally; set aside. In small bowl, cream butter and garlic. Mix in walnuts, olives and basil and blend thoroughly. Spread evenly on cut side of one of the Brie halves. Top with the other half, cut side down. Press together lightly; wrap and chill. Bring to room temperature before serving. makes 12 appetizer servings.

Tip: To check ripeness of Brie, gently, but firmly press the wrapped cheese: Resilient or soft = ripe; Hard or firm = under ripe.
Tip: Brie is overripe or has been mishandled when you can smell a strong ammonia odor or when the rind is dry and cracked.


1/4 C. butter
1 C. sugar
1 egg
1 t. salt
1 t. cinnamon
2 T. hot water
1 t. vanilla
3 C. Granny Smith apples, peeled and finely chopped
1/2 C. chopped pecans

Cream butter with sugar. Add egg, blending well. Stir together dry ingredients and add to butter mixture. Mix in water and vanilla. Fold in apples and pecans. Pour the cake batter into a greased and floured square or 9 inch round pan. Bake at 350 for 45 minutes, or until firm in the middle. Serve with whipped cream and rum butter sauce.


1/2 C. brown sugar
1/2 C. white sugar
1/4 C. butter
1/2 C. whipping cream
1 T. dark rum

Stir together all ingredients except rum in a small saucepan. Bring to a boil. Boil 1 minute. Remove from heat and stir in rum.


1 egg slightly beaten
1/2 C. soft bread crumbs
1 garlic clove, minced
1/2 t. salt
1/2 t. dried savory
1 lb. ground beef
1 T. vegetable oil
1 can condensed french onion soup, undiluted
2/3 C. water
3 medium carrots, cut into chunks
2 medium potatoes ,cut into chunks
1 medium onion, cut into thin wedges
1 T. minced fresh parsley

In a bowl, combine egg, bread crumbs, garlic, salt and savory. Crumble beef over mixture and mix well. Shape into balls.

In a large skillet, brown meatballs in oil over medium heat; drain. Stir in the soup, water, carrots, potatoes and onion. Bring to a boil. reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender. Sprinkle with parsley.

Posted by Barbie Jean


Makes 6 servings

1 pound dry black beans, picked through and rinsed
1 small onion, chopped
1 small green pepper, chopped
1 t. salt
1 t. onion powder
1 t. garlic powder
1 t. black pepper
1 t. granulated sugar
2 t. oil
5 C. water
1/4 C. sliced jalapenos (drained if canned), or to taste
1 C. whole milk
1/2 t. habanero sauce or hot sauce, or to taste
1 lb. Velveeta cheese, cut in small pieces

In a large stockpot, combine black beans, onion, green pepper, salt, onion powder, garlic powder, black pepper, sugar, oil and water. Bring to a boil, reduce heat to low, cover and simmer for 3 to 4 hours, or until beans are very tender. Check every hour to be sure water is not evaporating; if necessary, add water. Transfer soup to a food processor and puree until smooth. Adjust seasonings if necessary.

In a food processor, puree jalapenos until finely diced. In a large microwavable container, combine milk, hot sauce and cheese. Microwave for 3 minutes and stir until cheese sauce is smooth. Return to microwave for another 2 minutes and stir until sauce is totally smooth. Add jalapenos and stir to combine.

In individual bowls, place 1 cup bean soup and 1/2 cup cheese sauce.

Campanile restaurant is famous for these cookies.

8 oz. chocolate, coarsely chopped (Valrhona is best)
2 1/2 C. flour
1/2 t. baking soda
1/4 t. baking powder
1 C. plus 2 T. unsalted butter, softened
1 C. granulated sugar
3/4 C. packed brown sugar
1 egg
1 t. vanilla
1 C. chopped walnuts
Chill chocolate in refrigerator 2 to 3 hours. Sift flour, baking soda and baking powder into a bowl and mix well. Using paddle attachment of an electric mixer, beat unsalted butter in a mixing bowl at medium speed 3 to 5 minutes or until light and fluffy. Add granulated and brown sugar. Beat until blended.

Whisk egg and vanilla in a bowl until blended. Add egg mixture to creamed mixture and beat until blended, scraping side of bowl occassionally. Add 1/2 of flour mixture and beat until blended. Add remaining flour mixture and beat just until combined. Beat in walnuts and chocolate. Chill dough, wrapped in plastic wrap, 2 hours or until firm.

Line cookie sheet with parchment paper. Shape dough into 1 1/2-inch balls and arrange ball 2 inches apart on prepared cookie sheet. Press each ball lightly with palm of your hand.

Bake in preheated 325F. oven 8 to 10 minutes or until cookies have risen and cracked; do not overbake. Cool on cookie sheet 2 minutes. Remove to a wire rack to cool completely. Store in an airtight container.

Makes 2 to 3 dozen cookies.

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


2/3 C. all-purpose flour
1/2 t. baking soda
1/2 t. ground cinnamon
1/4 t. salt
1/3 C. packed brown sugar
1/3 C. granulated sugar
3/4 C. chocolate or butterscotch chips
1 1/2 C. quick or old-fashioned oats
1/2 C. chopped nuts

Combine flour, baking soda, cinnamon and salt in small bowl. Place flour mixture in 1-quart jar. Layer remaining ingredients in order listed above, pressing firmly after each layer. Seal with lid and decorate with fabric and ribbon.

Beat 1/2 cup (1 stick) softened butter or margarine, 1 large egg and 1/2 teaspoon vanilla extract in large mixer bowl until blended. Add cookie mix; mix well, breaking up any clumps. Drop by rounded tablespoon onto ungreased baking sheets. Bake in preheated 375 F oven for 8 to 10 minutes. Cool on baking sheets for 2 minutes; remove to wire racks. Makes 2 dozen cookies.


3 C. all-purpose flour
4 t. baking powder
1 1/2 t. salt
1 C. granulated sugar
1 t. ground cinnamon
1 t. ground nutmeg
1 C. raisins, sweetened dried cranberries or chopped nuts (optional)
1 can (15 oz.) Pumpkin

Combine all ingredients, except Pure Pumpkin, in large bowl. Pour into 1-quart resealable plastic bag; seal. Wrap muffin mix and can of pumpkin in fabric; tie with ribbon or twine.

Pour muffin mix into large bowl. Cut in 1/2 cup vegetable shortening with pastry blender until mixture is fine. Add 1 cup Pure Pumpkin, 1 cup milk and 2 large eggs; mix until just moistened. Spoon into greased or paper-lined mini- muffin pans, filling 2/3 full. Bake in preheated 400 F oven for 15 to 20 minutes. Cool in pans for 5 minutes; remove to wire racks. Sprinkle with powdered sugar, if desired. Makes about 60 mini muffins.

Most of us know that an opened box of baking soda tucked in back will absorb food odors in the fridge.
Here are a couple more odor eaters:
To rid plastic food storage containers of smell, soak in a solution of 1 tablespoon baking soda per cup of hot water.
To rid your microwave of bad odors, place a glass of water mixed with 2 tablespoons lemon juice inside and microwave on high for 2 minutes.

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

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Copyright That's My Home 2001 - 2002

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That's My Home & Razzle Dazzle Recipes 2001