|
September 1, 2003 |
|
I want to start out by telling you all how
happy I am to be doing the newsletter again. I'm going to be doing it a little
differently this time and I hope you'll like the new format. On the first of
each month I'll be sending out the regular monthly newsletter. Weekly I plan to
send out a few new recipes that we've tried during the week and have decided
they are keepers!
I also will introduce a new section at the
beginning that is
added to either That's My Home or Razzle Dazzle Recipes. This month it's the
"Flavors of
Fall', featuring Apple Recipes, Pumpkins and Squash Recipes, Lunch
Box Treats, Canning Recipes and Tailgating Recipes.
Be sure to watch The Main Street Mall at That's My Home, I've
added a lot of recipes there in the last month and have more changes in mind for
in the future. Coming sometime this month will be a new Pizza Shop. If there are
recipes you'd like to see added, please let me know!
Enough gab for now, on to the recipes! |
Mary Ellen |
|
RECIPES FOR SEPTEMBER - LUNCH BOX TREATS |
PEANUT BUTTER OATMEAL COOKIES 1/2 C. butter
2 C. white sugar
1/2 C. milk
3/4 C. chunky peanut butter
3 C. oatmeal
6 T. cocoa
1 t. vanilla
Place the margarine, sugar and milk in a saucepan and bring
to a boil over high heat, stirring. Boil one minute, stirring constantly. Remove
from stove and add peanut butter, oatmeal and cocoa, then the vanilla. Stir well
and drop by rounded teaspoonfuls on waxed paper-lined cookie sheets. Refrigerate
until set. Store in airtight container in refrigerator.
Makes about 5 dozen.
Variation: Add 1 C. chocolate chips along with the vanilla.
ORANGE PINEAPPLE COCONUT BARS
1 1/8 C. cake flour
3 T. canola oil
1/2 C. sugar (divided)
8 oz. cream cheese, room temperature
1 egg
1 t. vanilla extract
1/8 t. pineapple extract
1 can (20 ounces) crushed pineapple, drained
1 can (11 ounces) mandarin oranges, drained and chopped
1/3 C. shredded coconut
1/4 C. sliced almonds
Preheat oven to 350� F.
In small bowl, mix flour, oil and 1/4 cup sugar until crumbly. Press into bottom
of 9-inch square or 11 X 7-inch pan. Bake in preheated oven 10 minutes and
remove from oven.
In large bowl, beat cream cheese, egg, remaining sugar and vanilla and pineapple
extracts. Add pineapple and oranges and blend. Pour mixture over crust and top
with coconut and sliced almonds. Bake in preheated oven 30 to 35 minutes or
until golden brown.
Cool on wire rack. Refrigerate 2 hours before cutting into squares.
Makes 9 or 10 bars.
Note: Drizzle with glaze of powdered sugar and milk, if desired.
BROWNIES
1 C. butter-melted
5 squares (1 oz. each) semisweet chocolate, melted
2 squares (1 oz. each) unsweetened chocolate, melted
3 eggs
1 T. vanilla extract
1 1/4 C. sugar
1/2 C. all-purpose flour
1 1/2 t. baking powder
1/2 t. salt
1 C. semisweet chocolate chips
1 C. pecans, chopped (optional)
Preheat oven to 350� F.
Stir together the melted chocolates, butter and sugar. Blend in the eggs and
vanilla. Stir in the flour, baking powder and salt. Add chocolate chips and
pecans.
Pour into a greased 13 x 9-inch pan. Bake 30 minutes or until
toothpick inserted in middle comes out clean. PEACH POUND CAKE
3 C. flour
1/4 t. baking soda
1/4 t. salt
1/2 C. sour cream
1 t. vanilla extract
1 t. almond extract
1 C. butter
3 C. sugar
6 eggs
2 C. fresh or frozen peaches, chopped
Preheat oven to 350� F. Grease and flour 10-inch tube pan.
In a medium bowl, combine flour, baking soda and salt.
In a small bowl, combine sour cream and vanilla and almond
extracts.
In a large bowl, cream margarine and sugar, add eggs, beating
well after each addition. Add sour cream mixture; beat well. Gradually add flour
mixture, beating well; stir in peaches. Spoon into prepared pan.
Bake 75 to 80 minutes.
|
|
LET'S DO BREAKFAST! |
BAKED FRENCH TOAST WITH CHERRY TOPPING
1 1/2 C. milk
6 eggs
1/3 C. maple syrup
3 T. sugar, divided
1 T. grated orange peel
1/3 t. salt
8 slices French bread (4-by 3-by 1-in.)
4 C. sweet cherries, halved and pitted
1/2 C. orange juice
Vanilla yogurt
Combine milk, eggs, maple syrup, 2 tablespoons sugar, orange peel and salt; mix
well. Pour half of mixture into each of two 9-inch-square baking dishes. Dip
both sides of each slice of bread in milk mixture; arrange in the same baking
dish. Cover with plastic wrap and refrigerate overnight. Marinate cherries in
orange juice and remaining 1 tablespoon of sugar overnight.
Carefully transfer slices to a nonstick, buttered baking sheet using a large
spatula; allow excess liquid to drip into pan used for soaking. Bake in
preheated 400-degree oven for 15 to 18 minutes; turn slices over halfway through
baking time. Top each slice with 1/2 cup cherries and a dollop of vanilla
yogurt. Serve immediately.
Serves 6 to 8.
FRENCH TOAST STICKS
2 eggs
1/2 C. confectioner sugar
1/4 C. milk
2 T. maple syrup
1/2 t. ground cinnamon
8 slices white bread, cut into 4 strips each
about 3 T. butter divided
In a shallow dish, beat the eggs ,sugar, milk, maple syrup, and cinnamon
with a fork until well blended. Dip each bread strip into the mixture, coating
completely.
In a large skillet, melt 1 tablespoon butter over medium
heat. Cook the bread strips a few at a time for 2 to 3 minutes per side, or
until golden, adding more butter as needed.
Sever immediately or allow to cool, then cover and chill
until ready to serve; when ready to serve, reheat in the oven or toaster oven
for 3 to 5 minutes, or until heated through.
RASPBERRY COFFEE CAKE
1 C. almonds - slivered
1/3 C. confectioners' sugar
2 T. butter, softened
1 t. almond extract
5 egg whites and 1 large egg, separated
2 8-oz. packages refrigerated crescent rolls
2/3 C. raspberry preserves
1/4 C. sliced almonds
1 T. sugar
In medium bowl, combine ground almonds, confectioners' sugar, softened butter,
and almond extract with egg yolk. Mix until well blended. Mixture will be stiff.
Set aside.
Spray 10-inch tart pan with removable bottom generously with cooking spray.
Press one can of dough over bottom and � inch up sides to form crust. Pinch
perforations to seal.
Separate remaining can of dough into eight triangles. Spread 1 rounded
tablespoon of almond filling on each triangle. Starting at the wide end of the
triangle, roll to opposite point. Arrange filled crescents around edge of
dough-lined tart pan. Spoon preserves evenly over center of dough, spreading
just to the filled rolls.
Bake at 350� F. for 15 to 20 minutes or until golden brown.
Prepare a meringue by beating egg whites until frothy. Remove almond ring from
oven and brush with meringue. Sprinkle with almonds and sugar. Bake at 350
degrees for 25 to 30 minutes or until golden brown. Let set 30 minutes before
serving. Release from tart pan by pushing gently on bottom.
Servings: 8 to 10 |
|
QUICK AND EASY RECIPES |
CHICKEN AND PEACHES
2 t. sesame oil
4 skinless, boneless chicken breasts, sliced crosswise into thick medallions
3 ripe peaches, peeled and sliced
4 green onions, chopped, green part included
1 heaping t. minced fresh ginger or 1/2 t. ground ginger
Garlic powder
Salt and pepper to taste
Peel peaches with a potato peeler and slice over a bowl to catch juice. Cut
onions into bite-size pieces and mince ginger. Add ginger and onion to the
peaches and stir.
Heat oil in a large nonstick skillet on medium heat. Sprinkle chicken with salt,
pepper and garlic powder. Saute in oil for 2 minutes on each side, turning with
tongs, until lightly browned.
Add peach mixture. Stir to combine. Cover, reduce heat and cook gently for 10
minutes or until chicken is no longer pink inside.
Serves 4 generously. GRILLED PORK CHOPS AND PEARS WITH
ROQUEFORT SAUCE
1/2 C. plain fat-free yogurt
1/4 C. chopped red onion
2 T. crumbled Roquefort cheese
1 T. snipped fresh chives
1/8 t. white pepper
2 ripe small pears, halved lengthwise, cored and stemmed
Lemon juice
4 boneless center-cut pork chops
For sauce, in a small bowl combine yogurt, onion, Roquefort, chives and white
pepper. Cover and refrigerate until ready to use. Rub cut surfaces of pears with
lemon juice.
Sprinkle pork chops with salt and pepper. Grill chops on rack of uncovered grill
directly over medium heat for five minutes. Turn chops. Add pears to grill, cut
sides down. Grill chops and pears for seven to 10 minutes, or until pork is
tender and no longer pink. Serve pork chops and pears with sauce.
Makes 4 servings.
STIR-FRIED SPICY CARROTS WITH PEANUTS
1/4 C. unsalted peanuts
1 lb. medium carrots
1 t. vegetable oil, preferably peanut
2 t. unsalted butter
1/4 t. hot red pepper flakes or to taste
Kosher salt and freshly ground black pepper to taste
Squeeze of fresh lime juice
Preheat the oven to 350� F. Put the peanuts in a shallow pan and bake for 10
minutes. Let cool and chop coarse. Coarsely grate the carrots.
Melt the oil with the butter in a large wok or skillet over high heat until hot
but not smoking. Add the carrots and cook, stirring constantly, until cooked
evenly, about 5 minutes. Stir in the peanuts and pepper flakes and season with
salt and pepper.
Finish with a squeeze of lime juice and serve hot.
Serves: 4.
|
|
If you enjoy this newsletter, help That's My Home grow
by forwarding it to your friends. Sign up to receive our newsletter at
That's My Home. |
|
SOUPS AND CHOWDERS |
GARDEN EXPLOSION CHOWDER
7 1/2 T. butter (divided)
1/2 C. flour
1 C. diced onion
1 large clove garlic, minced
4 C. chicken stock
1 can (15 ounces) tomato puree
12 medium-sized ripe tomatoes, cored, peeled and chopped (see note)
3 T. honey
1 t. dried basil
1/2 t. chili powder
3 dashes hot pepper sauce
1/2 C. chopped carrots
1/2 C. chopped zucchini
1/2 C. chopped celery
1/2 C. chopped red bell pepper
1/2 C. chopped green bell pepper
1/2 C. chopped fresh mushrooms
1 T. dill weed
1 t. parsley
1/2 t. black pepper
1/8 t. cayenne pepper
Salt and pepper to taste
Prepare roux: Melt 4 1/2 tablespoons butter in saucepan. Stir in flour until
well blended. Cook over low heat, stirring often, for 3 to 5 minutes, until it
starts to thicken and is honey colored. Remove from heat and set aside.
Melt remaining 3 tablespoons butter in large heavy pot. Add onions and cook
gently 5 minutes. Add garlic and cook 2 more minutes.
Add chicken stock, bring to boil and reduce to simmer. Whisk in roux until stock
is thickened and smooth. Add remaining ingredients. Simmer 30 to 45 minutes,
stirring often. This is a thick chowder that can be adjusted to taste by adding
more chicken stock. Serve with spinach pasta or corn muffins. Makes about 6
servings.
Note: Cut an "x" on the bottom of each tomato. Pour boiling water over tomatoes,
let sit 5 minutes, then core, peel and chop.
CREAMY CORN BISQUE WITH SPICY RED PEPPER CREAM
For the pepper cream:
1 jar (7-ounce)roasted red peppers, drained and patted dry
3 T. sour cream
2 T. pepper sauce
For the bisque:
1 T. olive oil
1 large leek (white portion only) well rinsed and chopped
2 carrots, diced
3/4 t. dried basil leaves
1 can (14 1/2-ounce) chicken broth
3/4 lb. potatoes, peeled and cut into 1/2-inch pieces
1 can (103/4-ounce) condensed cream of corn soup
1 C. half-and-half
1 C. frozen corn
1/4 t. salt
1 T. pepper sauce
To make the pepper cream: Combine roasted peppers, sour cream and 2 tablespoon
pepper sauce inn blender or food processor. Cover; process until pureed. Set
aside.
Heat oil in large saucepan. Add leeks and carrots; cook over medium heat 4
minutes until just tender. Add thyme and basil; cook 1 minute. Stir in chicken
broth and potatoes. Bring to a boil. Reduce heat to low; cook, covered, 5
minutes or until potatoes are just tender. Stir in corn soup, 1 cup water,
half-and-half, corn and salt. Bring just to a boil. Reduce heat to low; cook 3
minutes, stirring. Stir in pepper sauce.
Ladle soup into bowls. Top with dollop of reserved red pepper cream; swirl into
soup. Garnish with chives, if desired.
Makes 6 servings.
CHICKEN BARLEY SOUP
1 4- to 4-1/2-pound chicken, roasted and meat removed from the bones
2 T. olive oil
1 C. chopped red onion
3 carrots, cut in half lengthwise and sliced
1 C. sliced celery
6 C. chicken broth
1 bay leaf
2 t. chopped dried basil
2 T. chopped fresh parsley
1/2 C. barley
Salt and pepper to taste
Cut the chicken into bite-size pieces, and set aside.
In a large soup pot, heat the olive oil. Add the onion, celery and carrots, stir
to coat with oil, and saut� just until they begin to lose their crispness. Add
chicken broth, bay leaf, basil and parsley, and heat just to boiling. Reduce
heat to simmer, and add chicken.
Meanwhile, bring barley and 2 cups of water to a boil in a saucepan. Reduce
heat, cover and simmer until water is absorbed, about 30 to 40 minutes. Stir
barley into soup, taste for seasonings and serve.
Makes 8 servings. |
|
LIGHT AND TASTY RECIPES |
CARROT SPICE MUFFINS
2 C. whole wheat flour
2 t. baking powder
1 t. baking soda
3/4 t. ground cinnamon
3/4 t. ground nutmeg
1/3 C. maple syrup or honey
1/3 C. skim milk
2 egg whites
2 C. grated carrots (about 4 medium)
1/3 C. golden raisins
Preheat oven to 350� F. Coat 12 muffin cups with nonstick cooking spray.
Combine flour, baking powder, baking soda, cinnamon and nutmeg, and stir to mix
well. Add the maple syrup or honey, skim milk, egg whites and carrots, and stir
until the dry ingredients are moistened. Fold in the raisins.
Fill prepared muffin cups 3/4 full. Bake 15 to 17 minutes, or until a wooden
toothpick inserted in the center of a muffin comes out clean.
Remove the muffin tin from the oven and allow it to sit for 5 minutes before
removing muffins. Serve warm or at room temperature.
Makes 12 muffins
TACO CASSEROLE
1 lb. lean ground beef
1 small onion, chopped
1/2 t. garlic powder
1 envelope taco seasoning mix
1 can (8 oz.) tomato sauce
1 C. low-fat sour cream
1 C. low-fat cottage cheese
2 C. crushed tortilla chips
2 C. (8 oz.) shredded Cheddar or Jack cheese
Preheat oven to 350� F.
In a large skillet, brown ground beef; remove from heat and drain off excess
liquid and fat. Add onion, garlic powder, taco seasoning mix and tomato sauce;
mix and set aside.
In a medium-size bowl, combine sour cream and cottage cheese. Set aside.
Place half the crushed chips in bottom of 2-1/2-quart casserole dish that has
been coated with nonstick vegetable spray. Add enough meat mixture to cover
chips, then cover with half the sour cream mixture. Sprinkle with half the
shredded cheese.
Repeat layers. Bake uncovered for 30 to 35 minutes, until cheese melts and
casserole is heat through.
Serves 6. |
|
KITCHEN TIPS |
Use a ''soap shake'' to clean your blender: Partly fill
blender with hot water. Add one drop of dish detergent. Run blender briefly,
then empty soapy water. Rinse with clean hot water.
If unsure about the age of eggs, place them in a bowl of cold
water. If they sink, they're still fresh. If they float, they should be
discarded.
Freeze leftover wine into ice cubes for future use in
casseroles and sauces. |
|
RESTAURANT RECIPES |
CHANCERY TERIYAKI CHICKEN PITA
4 chicken breast halves (about 5 ounces each), cut in bite-size pieces
1/4 C. vegetable oil
1/2 C. pea pods, stems removed
1 C. broccoli buds
1/2 C. red bell pepper strips
1 C. cut yellow squash, sliced in half-moon shapes
1C. cut carrots, cut in very thin julienne strips
1/2 C. teriyaki glaze (see recipe)
8 slices jack cheese (1 ounce each)
4 pieces Greek pita bread
4 large lettuce leaves
4 pickle spears
In large oven-proof skillet, saute chicken pieces in oil. When chicken is almost
cooked through, add vegetables and cook an additional 1 to 2 minutes. Vegetables
should be bright and firm to the bite. Do not overcook.
Add teriyaki glaze to coat vegetables and chicken. Shingle cheese over chicken
and vegetables and set under broiler. Broil until cheese is melted, 1 to 2
minutes.
Microwave pita bread 10 seconds. Pour vegetable-cheese mixture over pita bread.
Fold pita over and secure with decorative pick.
Makes 4 servings.
TERIYAKI GLAZE:
1/2 C. soy sauce
1/4 C. plus 2 T. sugar
Pinch of minced fresh ginger
1/4 t. garlic powder
1/4 t. black pepper
1 1/2 t. dry sherry
1 1/2 T. pineapple juice
2 T. water
1 1/2 T. cornstarch
1 1/2 t. sesame oil
1 1/2 t. sesame seeds
In small, heavy-bottomed saucepan, combine soy sauce, sugar, ginger, garlic
powder, pepper, sherry and juice. Bring to simmer.
Combine water and cornstarch; whisk together. Add to simmering liquid to
thicken; continue to simmer 10 minutes.
Put small, heavy-bottomed saute pan over medium heat. Add oil and seeds. Toast
seeds until lightly browned. Immediately pour seed mixture into thickened
teriyaki glaze to stop seeds from overtoasting; mix to combine. Use 1/2 cup with
chicken/vegetable mixture. Reserve remaining glaze for another use.
Makes about 2/3 cup.
MARGARET'S CANTINA APPLE WALNUT CAKE WITH
CARAMEL SAUCE
1 1/4 C. walnut pieces
3 C. unbleached all purpose flour
1 t. baking soda
1/2 t. salt
2 t. cinnamon
1 t. freshly grated nutmeg
Juice of 1 lemon
3 medium tart apples (see Note)
2 C. sugar
1 1/2 C. canola oil
3 eggs
1 1/2 t. vanilla
Caramel Sauce (recipe below)
Whipped cream, optional
Preheat oven to 350� F.
Coat a Bundt pan with Baker's Joy spray, or lightly grease and flour pan.
Spread walnut pieces on a cookie sheet or shallow ovenproof pan. Toast walnuts
in oven, stirring occasionally to brown evenly, about 10 minutes, until lightly
browned. Set aside.
In a bowl, sift together flour, baking soda, salt, cinnamon and nutmeg; set
aside.
In a large nonreactive bowl, combine lemon juice and 3 or 4 cups cold water.
Peel apples and cut into 1/2-inch dice, then put in lemon-water solution to
prevent browning. Set aside.
In a mixing bowl, cream together sugar and oil with an electric mixer. Add eggs
one at a time, beating well after each addition.
Add vanilla, then add flour mixture, and mix until it is mostly incorporated.
When batter begins to get stiff, remove whip or beaters and finish mixing with a
rubber spatula. Drain apples well and fold into the batter along with the
walnuts.
Pour batter into prepared Bundt pan and bake about 45 minutes until a toothpick
or knife blade inserted near the center comes out clean. Remove cake from oven
and let cool in the pan for 10 to 15 minutes before inverting onto a platter.
With a paring knife, cut deep slits all over the cake. Ladle Caramel Sauce
generously over the cake so that it soaks into the slits and glazes the outside.
Serve cake warm with additional Caramel Sauce and, if desired, whipped cream.
Cake keeps well at room temperature.
Margaret Lundy most often uses an heirloom apple called Arkansas black, but any
tart variety such as Stayman or Granny Smith may be substituted.
Makes 12 servings.
CARAMEL SAUCE
1/2 pound (2 sticks) unsalted butter
1 C. sugar
1 C. brown sugar
1 C. heavy whipping cream
Pinch salt
1 t. vanilla
In a heavy saucepan, melt butter, sugar, brown sugar and cream over medium heat,
whisking as it comes to a boil. Boil for about 1 minute, then remove from heat.
Stir in salt and vanilla.
Store covered in the refrigerator. Sauce may be reheated in a microwave oven.
This sauce is also great on vanilla ice cream.
Makes 3 1/2 cups.
T.G.I. FRIDAY'S SHRIMP MARINARA
For the shrimp:
16 large shrimp, peeled and deveined, with tails removed
Salt and pepper, to taste
For the garlic bread:
1/2 C. (1 stick) butter
2 cloves garlic, minced
1/8 t. each salt, black pepper and garlic powder
1 loaf bread
For the tomato sauce:
6-8 medium Roma tomatoes
10 fresh basil leaves, cut into thin strips
2 T. olive oil
1/4 t. salt
1/8 t. black pepper
2 cloves garlic, sliced horizontally into thin coin shapes
1 lb. angel-hair pasta, cooked and drained
To make the shrimp: Lightly season the shrimp with salt and pepper.
To make the garlic bread: Melt the butter in a microwave. Stir in the minced
garlic, salt, pepper and garlic powder. Place the bread on a baking sheet and
drizzle with the garlic butter. (You will not use all the butter. Reserve
leftovers.) Bake at 350� F. until crispy and golden brown, about 4 minutes.
To make the tomato sauce: Wash, core and dice the tomatoes into 1/4-inch pieces
(make sure not to discard their juice). Place the tomatoes in a small bowl. Add
the basil, olive oil, salt and pepper. Let sit for 2 hours.
To finish the dish: Heat a heavy-bottomed saucepan over medium-low heat. Add the
remaining garlic butter mixture to the pan. Heat for 20 seconds. Add the shrimp;
cook for 45 seconds or until they begin to turn pink and curl up; flip once. Add
the sliced garlic cloves and heat for 45 seconds on each side or until soft and
tender (do not brown). Increase the heat, add the reserved tomato sauce and
stir. Bring to a boil.
Add the cooked pasta to the pan and toss so the sauce just coats the pasta.
Place the shrimp on top of the pasta, garnish with fresh basil and serve with
garlic bread on the side.
Makes 2 servings. |
|
SUBSCRIPTION
INFORMATION |
Any questions or
comments? I'd love to hear from you. E-mail me at:
http://www.razzledazzlerecipes.com/email.htm
You are receiving this newsletter because you have subscribed to our mailing
list. If this is in error, please go to the subscription area at
http://www.thatsmyhome.com Enter your
e-mail address and then check Unsubscribe. We'll hate to see you leave but you
will receive no more mailings from us. Your e-mail address is only used for the
purpose of the newsletter, recipes and news from That's My Home and Razzle
Dazzle Recipes. We respect your privacy and your e-mail address will not ever be
given out or sold as a list to anyone.
http://www.thatsmyhome.com
http://www.razzledazzlerecipes.com
Copyright That's My Home 2001 - 2003
Privacy Policy |