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Newsletter for That's My Home & Razzle Dazzle Recipes
Edition 11, April 15, 2002
**Overview of this Issue**
From the Editor
Newsletter Theme....Easy Recipes for Spring
Shared Recipes from The Recipe Exchange
Actual Restaurant Recipes
Quick and Easy Recipes
Recipe Request
Kitchen Tips ... Lemons
Newsletters from other websites
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
FROM THE EDITOR
This newsletters theme is Easy Recipes for Spring and spring is definitely here
in New England. The Memorial Day section is now online at Razzle Dazzle Recipes
if you are doing any grilling and don't forget to check out the recipes for
Mother's Day also. We have a new artist in the Artist's Cafe, Donna's Dinkers
and Doodles. She has made the cutest Candy Bar Wrappers for birthdays,
announcing a baby and showers. There are also Lunch Box Notes from Honey Brook
Graphics and lots of recipe cards. A new area to send free postcards has also
been added to Razzle Dazzle Recipes. Cards for Mother's Day will be available
about May 1.
If any of you have suggestions for recipes you'd like to see here, please e-mail
me. The next issue will be Southwestern Recipes. Enjoy!
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NEWSLETTER THEME
HONEY PECAN CHICKEN
1/2 lb. butter
1/2 lb. pecans, chopped
2 C. honey
4 (8-oz.) chicken breasts
2 C. flour, seasoned with salt and pepper
2 C. buttermilk
1 to 2 C. oil
To prepare sauce: Melt butter over medium heat. Add pecans. Cook for 10 minutes,
or until tender. Turn heat down to low. Add honey. Cook for 5 minutes.
To coat chicken: Cut breasts in half horizontally. Dip chicken in seasoned
flour, then in buttermilk, then again in flour.
To cook chicken: Heat oil in large skillet over medium-high heat. Saute chicken
for 12 to 15 minutes, or until golden brown and cooked through, turning once.
Remove from pan. Pat dry or allow to drain briefly. Serve topped with warm
honey-pecan sauce.
Makes 8 servings.
BLUE CHEESE-PEPPER STEAK WRAPS
12 oz. boned top round steak
2 t. dry mustard
1/2 t. black pepper
1/4 t. garlic powder
1/4 t. salt
cooking spray
2 C. sliced mushrooms
1 sweet onion, cut into 1/4 inch thick wedges
1 medium red bell pepper, seeded and cut into 1/4 inch strips
2 T. water
1 1/2 T. red wine vinegar
1/2 C. (2 oz.) crumbled blue cheese or feta cheese
4 (8-in.) flour tortillas
2 C. chopped romaine lettuce
Trim fat from beef; slice into 1/4 inch strips. Set aside.
Combine the mustard, black pepper, garlic powder and salt in a large bowl. Add
beef, tossing to coat. Place a large nonstick skillet coated with cooking spray
over medium-high heat until hot. Add beef mixture; saute 4 minutes or until
done. Remove from pan; keep warm. Add mushrooms, onion and bell pepper to pan;
saute 2 minutes. Add water; cover and cook 5 minutes, stirring occasionally.
Stir in beef mixture and vinegar. Remove from heat; stir in cheese.
Warm tortillas according to package instructions. Spoon 1 cup mixture onto each
tortilla; top each serving with 1/2 C. lettuce, and roll up.
Serves 4.
PENNE WITH HERBED CHEESE AND SPINACH SAUCE
8 C. loosely packed baby spinach leaves, stems removed (about 1/2 of a 10-ounce
package ready-to-eat spinach)
2 C. penne pasta
2 T. extra virgin olive oil
1 container (5.2 ounces) garlic and fine herb cheese spread, such as Boursin
1/2 C. pasta cooking water
1/2 t. salt
1/4 t. ground black pepper
Coarsely chop the spinach, put into a colander and rinse briefly with cold
water. Set aside.
Bring a large pan of water to the boil. Add the penne and cook according to
package directions.
Heat the olive oil in a 9-inch skillet over medium heat until hot. Add the
spinach and cook quickly for about 2 minutes until wilted. Remove from the heat
and stir in the cheese. Place over medium-low heat, stirring to melt the cheese.
Reserve about 1/2 C. pasta cooking water, then drain pasta and put back into the
hot pan. Add the cooking water to the sauce, stirring to blend. Pour over the
pasta and season with salt and pepper. Gently stir until the pasta is well
coated and has absorbed a little of the sauce. Serve immediately.
Serves 4.
SOUTHWEST MARGARITA BEEF KABOBS
1 lb. chuck eye, cut into 1-inch cubes
1-1/2 C. margarita drink mix
2 t. salt
1 T. pepper
2 T. minced garlic
1-1/2 C. melted butter
3 fresh jalapeno peppers, seeded and cut into chunks
2 ears corn, cut into 8 pieces
For marinade, combine margarita mix, salt, pepper and garlic in a small bowl and
mix well. Place beef cubes into resealable plastic food bag. Pour margarita
marinade over beef, saving 1/2 cup of the marinade. Seal the bag and turn to
coat. Marinate for 1 hour in the refrigerator.
Thread beef cubes onto 4 skewers, alternating with jalapeno pepper and corn.
Stir the reserved 1/2 cup margarita marinade into the melted butter and mix
well. Grill beef kabobs over hot grill for 15 minutes, basting with the butter
mixture and turning frequently.
Makes 4 servings.
STIR FRY OF ASPARAGUS WITH CASHEWS
1 1/2 lbs. fresh asparagus
2 T. olive oil
2 t. sesame oil
1 T. finely chopped fresh ginger root
1/2 C. coarsely chopped roasted cashews
1 T. soy sauce
Cut off the tough lower stems of the asparagus and discard. Cut each stalk
diagonally into 2 or 3 pieces.
Heat the oils together in a wok or skillet over high heat. Add the ginger root
and stir-fry for 1 minute. Add the asparagus and stir-fry until tender but still
crisp, 4-5 minutes. Stir in the cashews and soy sauce. Serve immediately.
Makes 6 servings.
YUMMY LEMON DESERT
1/2 C. butter
1 C. flour
1/2 C. chopped nuts
8 oz. cream cheese, softened
1 C. powdered sugar
1 C. whipping cream, whipped
2 cans or 2 packages of cooked lemon pudding (cooled)
1 C. whipping cream, whipped
1/2 C. toasted coconut
Combine butter, flour and nuts and press into a 9 x 13-inch pan. Bake at 350�F.
for 15 minutes. Cool.
Fold cream cheese, powdered sugar and 1 cup whipped cream together and spread
over crust. Spread pudding over first layer. Spread second cup of whipped cream
over pudding. Sprinkle coconut over top and chill.
Serves 12.
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SHARED RECIPES FROM THE RECIPE EXCHANGE
http://www.razzledazzlerecipes.com/scgi-bin/bbs/
BAKED LEMONADE CHICKEN BREASTS
1 (6 oz.) can frozen lemonade concentrate
1 C. water
2 1/2 lb. boneless, skinless chicken breasts
1/4 C. flour
1 t. salt
1/4 t. freshly ground black pepper
1/2 C. vegetable oil
2 T. butter, melted
Preheat oven to 350�F.
Mix lemonade concentrate and water together. Pour over chicken in large bowl,
being sure the chicken is well coated with lemonade mixture. Refrigerate 2-4
hours, turning chicken occasionally.
Drain chicken and reserve liquid. Mix together the flour, salt and pepper in a
small paper bag. Add well-drained chicken, one piece at a time, and shake to
coat evenly. Heat oil in large skillet over moderate heat. Add floured chicken;
cook only until evenly browned, turning pieces over carefully with tongs. Remove
chicken and arrange in a single layer in a shallow baking pan. Brush chicken
with melted butter. Add reserved lemonade mixture. Bake uncovered about 1 hour,
basting chicken with lemonade from pan every 15 or 20 minutes.
About 15 minutes before chicken is done, drain off excess liquid from pan and
continue baking. When ready to serve, remove chicken from pan and serve hot.
Makes 4 servings.
Posted by Linda
SCALLOP CASSEROLE
1 pound fresh sea scallops
1 small package fresh mushrooms, sliced
1 T. butter
1/4 cup white wine
1 T. lemon juice...or squeeze some fresh lemon
1 sleeve ritz crackers(36 crackers) crushed
1 stick butter
package of sliced swiss cheese
In pan place 1 T. butter, sliced mushrooms, wine and lemon juice...cook till
butter melts and mushrooms slightly cooked. Pour this mixture into a sprayed
(Pam) casserole dish...place scallops on top. Now place 3-4 slices of swiss
cheese on top of scallops.
In pan melt 1 stick of butter ,add ritz crackers...stir...then place crumbs on
top of swiss cheese.
Bake @ 350 around 25 -30 minutes or till scallops are done...casserole will be
bubbly.
Posted by Jacqueline
BEN AND JERRY'S ORANGE CREAM DREAM ICE CREAM
1/3 c. Orange juice concentrate; - thawed
2 t. Vanilla
2 C. Heavy or whipping cream
3/4 C. Sugar
2/3 C. Half and half
This recipe for Orange Cream Dream is easy to make and very refreshing. it
brings back memories of waiting for the ice cream man on warm summer evenings.
Pour the cream into a mixing bowl. Whisk in the sugar, a little at a time, then
continue whisking until completely blended, about 1 minute more. Pour the half
and half and whisk to blend. Add the juice concentrate and vanilla and blend.
Transfer the mixture to an ice cream maker and freeze following the
manufacturer's instructions.
Makes one generous quart.
Posted by Darlene
SOUR CREAM PEACH MUFFINS
2 eggs
1/2 C. melted butter
1 C. sugar
1 C. sour cream
2 C. flour
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 C. fresh peaches, coarsely chopped
Mix together eggs, melted butter, sugar and sour cream. Sift together dry
ingredients and add peaches. Fold peaches and flour mixture into egg mixture
just until blended. Line muffin tins with paper liners, spoon in mixture. Bake
in preheated 350 degree oven for 20-25 minutes or until tests done. Sprinkle
with sugar.
Posted by Macklinda
CHICKEN ENCHILADAS WITH WHITE GARLIC SAUCE
3 C. cooked cubed chicken
1 4 oz. can diced green chilies
1 jalapeno seeded & minced
5 cloves minced garlic
1 onion chopped
2 C. med salsa (you can use mild if you like)
2 1/2 C. heavy whipping cream
2 C. pepper jack cheese grated
1 dozen corn tortillas fried in oil to soften
Preheat oven to 350�F. Saute onions & garlic, add to a bowl with the chicken,
salsa & chilies in it. Mix well. In another bowl mix cream & salt & pepper, lay
softened tortillas in the bowl of cream. (reserve the cream) Place spoonfuls of
chicken mixture in soften tortillas & roll. Place seam side down in a greased 9
x 13 pan. Pour the bowl of cream over the enchiladas & sprinkle with cheese.
Bake uncovered for 25 minutes.
This is my family's favorite recipe. Hope you enjoy it!
Posted by Shaylala
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ACTUAL RESTAURANT RECIPES
For more restaurant recipes, visit EATING OUT ... IN I added almost 100 new
recipes there this week.
http://www.razzledazzlerecipes.com/eatingout/index.htm
QUEEN OF TARTS CARAMEL CHEESECAKE
Crust:
1 bag (1/2 of a 6 oz. box) zwieback
1/4 C. sugar
6 T. melted butter
1/2 C. chopped pecans
Filling:
3 8 oz. packages cream cheese, room temperature
1 C. sugar
2 T. pure vanilla
4 large eggs
3/4 C. sour cream
Caramel glaze:
1 C. sugar
2 C. whipping cream
8 T. butter
2 T. pure vanilla
2 T. light corn syrup
Chocolate curls:
6 oz. semisweet chocolate
Also: Powdered sugar for dusting top of finished cake
Crust: Place zwieback, sugar and butter in food processor. Blend until smooth.
Add pecans and gently blend. Press into bottom of 9-inch springform pan.
Wrap outside of pan with aluminum foil, pressing foil tightly against sides of
pan. Bake in preheated 350-degree oven for 5 to 7 minutes or until crust is
hard. Remove from oven and set aside.
Filling: Using a food processor or an electric mixer, blend cream cheese, sugar,
vanilla and eggs until smooth. Add sour cream and mix well. Pour into prepared
crust. Place foil-wrapped pan into a larger pan and fill larger pan half-full
with hot water.
Bake in a preheated 350-degree oven for approximately 1 1/2 hours. Turn off
oven. Allow cheesecake to cool inside oven for 2 to 3 hours. Remove from oven
and remove foil from around outside of pan. Refrigerate cake overnight.
Caramel glaze: In a heavy saucepan, heat sugar over medium heat, stirring
constantly, until sugar caramelizes and becomes golden. (This takes about 15
minutes. You will smell the sugar heating before it actually begins to melt.
Watch closely -- the sugar will burn quickly.)
Heat cream to boiling point. While stirring, slowly add to sugar. (It is
important to heat the cream before adding to the hot sugar. I didn't and ended
up with a pot of crystallized sugar. It did correct itself. As the cream heated,
the sugar dissolved and it was OK but I was concerned.)
Cook sugar and cream over medium heat, stirring constantly, until it begins to
thicken, approximately 15 to 20 minutes. (I used a thermometer and cooked it to
220 degrees.) Remove from heat.
Add butter, vanilla and corn syrup. Blend well. Allow caramel to cool to room
temperature. It should be very thick and soft.
Chocolate curls: In a heavy pan over hot, not boiling, water, melt and stir
chocolate. When completely melted, pour onto a stainless steel cookie sheet and
smooth across surface of pan. You should have a fairly thin layer. Refrigerate
until chocolate is hard.
Using a 2-inch putty knife, push knife against chocolate until chocolate curls.
Remove curls from pan and hold on plate in freezer until ready to use.
To assemble: Run knife around inside edge of springform pan. Remove sides of
pan. Leave cake on bottom of pan.
Place cake on a serving plate that's larger than the cake bottom.
Pour caramel glaze over top of cake and smooth to edges, letting caramel drip
over sides of cake. (If you have any left, save it for ice cream.)
Pile chocolate curls on top of caramel in mounds over entire top of cake.
Lightly sprinkle powdered sugar over chocolate curls.
Makes 16 to 20 servings.
BEAR MOON BAKERY RASPBERRY SQUARES
1 C. butter
1 C. sugar
1 egg
2 C. flour
1 C. chopped pecans
1 1/2 C. jam (high quality seedless raspberry jam, or other rich jam � apricot,
lemon etc.)
Preheat oven to 350�F. Prepare a 9-inch square baking pan by spraying with
vegetable spray and lining with a piece of parchment paper. In a bowl with the
mixer, combine butter and sugar thoroughly until light and fluffy.
Add egg, mix in well, then add flour and nuts and mix until they are
incorporated.
Divide dough in half. Gently press half onto the bottom of the pan. Spread jam
evenly over top. Drop the remaining dough in small clumps evenly over the jam.
Bake in the lower third of the oven for 35-40 minutes or until top is golden
brown. Let cool thoroughly before cutting into squares.
At Bear Moon, they let them cool, then turn them out onto food wrap and gently
lay on a baking sheet. They place the sheet in the freezer, then cut the squares
when frozen, thereby getting a clean edge. Serve at room temperature.
Makes 9 generous servings.
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QUICK AND EASY RECIPES
SALMON PICCATA
1 1/2 lbs. salmon fillet (skinless)
1/2 C. flour
1/2 t. salt
1/2 t. freshly ground pepper
2 T. virgin olive oil
2 T. butter
1/2 C. dry white wine
1 lemon, juiced
1 bunch flat Italian parsley, stemmed
Dredge salmon in flour on both sides, pressing and patting to coat evenly.
Sprinkle lightly with salt and pepper (about 1/4 teaspoon each).
Heat oil and butter. Brown salmon on both sides (3-5 minutes per side). Add wine
and simmer until alcohol evaporates (2-3 minutes). Add lemon juice to taste,
starting with 1 tablespoon.
Adjust salt and pepper to taste. Serve at once, garnished with parsley.
CREAMY VIDALIA ONION CHOWDER
4 slices already cooked bacon (see note)
2 T. olive oil
2 lbs. (about 4 medium) Vidalias or other sweet onions
1 package (20 oz.) refrigerated mashed potatoes or 2 1/2 -3 C. leftover mashed
potatoes
1 T. bottled minced garlic
2 cans (14-1/2 oz. each) chicken broth
2 C. frozen yellow corn kernels
2 bay leaves
1/4 t. dried thyme
1/8 t. ground black pepper, or more to taste
1/2 C. sour cream
Place the bacon on a microwave-safe plate and microwave until crisp, according
to package directions, about 30 to 40 seconds. Blot with a paper towel to remove
any excess grease. Set aside.
Heat the oil on medium in a 4-1/2-quart Dutch oven or soup pot. Meanwhile, peel
the onions and coarsely chop, adding the onions to the pot as you chop. When all
of the onions have been added, raise the heat to medium-high. Cook, stirring
frequently, until the onions are tender, about 6 minutes.
Meanwhile, microwave the mashed potatoes according to the package directions,
until just warm, about 3 minutes. Remove from the microwave and set aside.
Add the garlic to the soup pot, and stir and cook 1 minute. Add the chicken
broth and stir well, scraping the pot bottom to remove any brown bits. Add the
mashed potatoes, corn, bay leaf, thyme and black pepper.
Cover the pot, raise the heat to high, and bring the soup back to a boil.
Meanwhile, coarsely chop the bacon and set aside. When the soup boils, remove
the pot from the heat and turn off the stove. Remove the bay leaves, and stir in
the sour cream until it is well-combined. Serve at once in soup bowls,
sprinkling the bacon on top at the table.
Notes: There are several brands of already cooked bacon. Look for it beside the
raw bacon. If you can't find it, microwave regular bacon until fully cooked.
5 servings.
STRAWBERRY CREAM CHEESE DELIGHT
2 (8 oz.) packages cream cheese, softened
1/2 to 3/4 C. sugar, depending on sweetness of berries
3 C. sliced strawberries
1 C. whipping cream, whipped
Beat cream cheese and sugar with mixer until light and fluffy. Fold in
strawberries and whipped cream. Turn into five-six cup mold. Freeze at least
eight hours. Let stand at room temperature 30 minutes; unmold. Garnish with mint
or strawberries.
Yield: 10 (one-half-cup) servings
FUDGE BROWNIE PIE
2 eggs
1 C. sugar
1/2 C. butter or margarine, melted
1/2 C. flour
1/3 C. cocoa powder
1/4 t. salt
1 t. vanilla extract
1/2 C. chopped nuts
Powdered sugar, for dusting, optional
Heat the oven to 350�F. Lightly grease an 8-inch pie pan.
Beat the eggs in a small mixer bowl. Blend in the sugar and melted butter.
Combine the flour, cocoa and salt and add to the butter mixture. Stir in the
vanilla and nuts.
Pour the batter into the pan and bake until the center is just set, 25 to 30
minutes. Cool. Cut into wedges and sprinkle with powdered sugar, if desired.
Serve with a scoop of vanilla ice cream and a purchased hot fudge topping.
6 to 8 servings.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
RECIPE REQUESTS
LINDA would like a recipe for a pie made with red beans that tastes like a pecan
pie. Anybody have this one?
MICKEY is looking for a Kennebunkport Chowder like the one served at "Spondivits"
in Cumming, GA. It's topped with bacon, melted cheese and chopped green onion.
She says it's to die for.
Thanks to everyone who sent in their favorite tea recipes for SHIRL. She thanks
you all very much.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
KITCHEN TIPS... LEMONS
Lemon juice is not only a flavor enhancer, but also a preservative and cleanser.
Sprinkle it on sliced fruit to keep it from turning brown, or add it to
cauliflower or potatoes while cooking to keep them white. During kitchen
cleanup, rubbing lemon juice on your hands eliminates garlicky or fishy odors
and stains from berries or beets.
When buying lemons, look for fruit that is fully yellow and seems heavy for its
size-the heavier they are, the more juice they'll render. Before juicing chilled
lemons, submerge them in hot water for a few minutes or pop them briefly in the
microwave to soften the pulp.
To juice citrus fruit without a juicer, stick halved citrus with a fork and
rotate it through the fruits moist membrane.
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NEWSLETTERS FROM OTHER WEBSITES
Sandy's Pickle Creek Bridge features her recipe column, "Kiss My Grits" and
includes a potpourri of information relevant to women and men.
http://www.angelfire.com/on3/picklecreekbridge/
Linda's Recipe Goldmine... Kitchen Bites, for recipes, crafts and an all around
the house resource. To subscribe, send a blank e-mail to
[email protected]
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Any questions or comments? I'd love to hear from you. E-mail me at:
http://www.razzledazzlerecipes.com/email.htm
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[ November 15, 2001 ] [ December 1, 2001 ] [ December 15, 2001 ] [ January 1, 2002 ] [ January 15, 2002 ] [ February 1, 2002 ] [ February 15, 2002 ] [ March 1, 2002 ] [ March 15, 2002 ] [ April 1. 2002 ] [ May 15, 2002 ] [ April 15, 2002 ] [ May 1, 2002 ] [ June 1, 2002 ] [ June 15, 2002 ] [ July 1, 2002 ] [ July 15, 2002 ] [ August 1, 2002 ] [ August 15, 2002 ] [ September 1, 2002 ] [ September 15, 2002 ] [ October 1, 2002 ] [ October 15, 2002 ]
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