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Newsletter for That's My Home & Razzle Dazzle Recipes
Edition 19, Aug 15, 2002

**Overview of this Issue**
From the Editor
Newsletter Recipes....From the Garden
Recipes from the Recipe Exchange
Actual Restaurant Recipes
Recipe Requests and Readers Recipes
Readers Requests
Kitchen Tips ... Cook Perfect Pasta Every Time
Subscriber Information
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FROM THE EDITOR

We have the most wonderful farm stand down the road from us. I've been going there several times a week and getting freshly picked corn, tender, sweet green beans and the best peaches I've ever eaten. Needless to say we have been eating a lot of vegetables this summer. I've noticed from the e-mail I've been getting that a few of you are looking for new ways to cook vegetables this summer. Here are a few of the new recipes I've tried this summer. Enjoy!
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NEWSLETTER RECIPES .....FROM THE GARDEN

SOUTHERN CORN CHOWDER 

This recipe comes from former White House chef Henry Haller, who often made it for the Carter family. It freezes well and is wonderful to serve on wintry days but is a special summer delight.

1/4 lb. bacon, diced
1 C. onions, finely chopped
3 cloves garlic, minced
1/2 C. celery, finely diced
1/4 C. red pepper, finely diced
1/4 C. green pepper, finely diced
1 T. paprika
1/2 C. finely diced Idaho potato
1 T. flour
1 bay leaf
6 C. chicken broth
1 C. (about two large ears) fresh corn cut from the cob
2 C. light cream or milk
2 T. chopped parsley
Salt and pepper to taste

In a large, heavy soup pot, brown the bacon and add the onion. Saute until the onion is transparent. Add the garlic, and saute for two more minutes. Add peppers, potato and paprika. Cook another minute or two. Combine flour with a little of the chicken stock and add to the mixture with the bay leaf and remaining stock. Bring to a boil. Reduce heat and simmer 15 minutes. Add corn and simmer another 15 minutes. Season to taste. Add cream and parsley.

Serves 6 to 8.

LASAGNA WITH LEEKS AND RED ROASTED PEPPER

Nonstick cooking spray
1 T. olive oil
4 C. chopped leeks
2 red bell peppers, washed, cored, diced or roasted red peppers, diced
1 lb. mushrooms, cleaned and sliced
1/4 C. chopped fresh basil
1/2 C. shredded fat-free or light mozzarella cheese
1/3 C. grated Parmesan cheese
2 C. light ricotta cheese
1 t. green peppercorns, crushed
3 C. favorite pasta sauce such as one with spicy red peppers
8 oz. no-boil lasagna noodles or enough for 3 layers (see note)

Topping:
2/3 C. Parmesan cheese
1/2 C. fat-free or light shredded mozzarella cheese

Preheat the oven to 350�F. Spray a 12 x 8 x 2-inch pan with nonstick cooking spray; set aside.

In a large nonstick skillet, warm the olive oil. Add the leeks and saute until they soften, about 5 minutes. Add the red peppers and saute an additional 3-4 minutes. Add the mushrooms and saute until they wilt and give off their juices, about 3-4 minutes. Stir in the fresh basil and set aside.

Meanwhile, in a medium bowl, combine 1/2 cup mozzarella cheese, 1/3 cup Parmesan cheese, ricotta cheese and crushed green peppercorns. Mix well.

First, spread about 1/2 cup of the pasta sauce on the bottom of the prepared dish. Place a layer of noodles on top of the sauce. Top with half the sauteed vegetables, 1 cup of the remaining pasta sauce and half of the cheese mixture. Repeat with another layer using 1/2 cup of the remaining sauce. For the final layer, place a layer of noodles followed by the remaining pasta sauce.

Sprinkle the top with the topping ingredients. Cover with foil and bake for 30-40 minutes or until the vegetables are bubbly and the top cheese layer has melted. During the last 10 minutes of baking, remove the foil.

Remove from oven and allow to sit for 10 to 15 minutes before serving. For a complete meal, serve with crusty Italian bread and a tossed green salad.

HERB MARINATED GREEN BEANS

2 t. fresh parsley
8-10 fresh basil leaves, chopped
1 T. fresh oregano
5 T. white wine vinegar (red wine is fine too)
2 T. red or yellow onion, finely chopped
2 cloves garlic, minced
1 lb. fresh green beans
1/3 C. olive oil
Salt and pepper to taste

Put parsley, basil, oregano and vinegar in a large bowl and let stand for 10-20 minutes. Mix in onion and garlic and let stand for another half hour to an hour.

Rinse green beans and snap off stem ends. Drop them into boiling water just until they are beginning to soften. Drain, and add to bowl of herbs while still hot, and mix. Let the beans marinate for at least one hour. Stir occasionally. Serve at room temperature, adding the olive oil, salt and pepper immediately before serving.

SPAGHETTI SQUASH BRUNCH BAKE WITH CHEDDAR

1 T. unsalted butter, melted
1 small red bell pepper, cored, seeded and cut into 1/4-inch dice
2 fresh jalapeno chilies, seeded and cut into 1/8-inch dice
2 C. packed, cooked spaghetti squash
1 C. fresh corn kernels (or frozen corn, thawed)
1 t. dried oregano, preferably Mexican, crumbled
Salt and freshly ground black pepper, to taste
6 large eggs
1/2 C. heavy cream
2 C. grated extra-sharp cheddar cheese

Preheat oven to 350�F.

In a small skillet over medium heat, melt the butter. Add the bell pepper and jalapenos and saute approximately 5 minutes, or until tender. Transfer to a medium bowl. Add the squash, corn and oregano to the bowl. Mix well and season with salt and pepper.

In a second bowl, beat the eggs with the cream until blended. Pour over the squash mixture and add 1 1/2 cups of the cheese. Mix well. Pour into a 9-inch-square glass baking dish. Sprinkle the remaining 12 cup cheese evenly over the top. Bake in the oven 30 to 40 minutes, or until set. Let cool slightly, then serve. Serves 4.

REFRIGERATOR PICKLES

2 C. distilled white vinegar
1 C. sugar
1/4 C. kosher or pickling salt
10 to 12 medium cucumbers (about 2 lbs.), scrubbed and sliced 1/8-inch thick (see Note)
1/2 medium green bell pepper, seeded and sliced into 1/8-inch wide strips
1 large white onion, thinly sliced
2 to 4 large cloves garlic, thinly sliced
1 T. pickling spices
2 T. dill seed

Prepare 1 half-gallon or 2 quart jars and lids for refrigerator canning by washing jars and lids well in dishwasher.

Whisk together vinegar, sugar and salt in medium bowl to dissolve sugar. Set aside.

Layer cucumbers, peppers, onion, garlic, spices and dill in half-gallon jar or divide between 2 quart jars. Pour in the vinegar mixture. It will not cover the vegetables at first but will as they release liquid as they cure. Cap the jar tightly and put in the refrigerator for 1 week, turning the jar upside down and shaking a bit once a day to keep the ingredients mixed.

Serve after 1 week or continue to store in the refrigerator for up to 6 months.

Note: Pickling cucumbers (Kirbys) are an excellent choice for this pickle because they are naturally crisp and small seeded. However, any crisp cucumber picked young enough to have small seeds will do. Makes 1/2 gallon.

CREAMY SUMMER SQUASH

4 yellow-skinned summer squash
2 T. butter
1 t. dry oregano or 1 T. fresh
1/4 t. cayenne pepper (optional)
Salt and pepper, to taste
1/4 C. half-and-half
1/2 C. finely grated sharp Cheddar cheese

Cut the squash into pieces about 2 inches long and 1/4 to 1/2-inch thick.Melt butter in a wide skillet over high heat. When it begins to foam and bubble, add the squash, oregano, cayenne, salt and pepper and cook, stirring occasionally, about 5 to 10 minutes, until some of the squash pieces are beginning to brown.

Add the half-and-half, simmer a minute or so, then remove from heat and stir in the cheese. Serve immediately.

Serves 4.

ZUCCHINI CAKE

For cake:
Butter or margarine for greasing pan
1 (18 1/2 oz.) package yellow cake mix (without pudding)
3 eggs
1/2 C. butter or margarine, softened
1/2 C, water
1 1/2 t. ground cinnamon
1 t. vanilla extract
2 C. grated zucchini
2/3 C. chopped walnuts

For cream cheese frosting:
3 C. powdered sugar
6 oz. cream cheese, room temperature
5 T. butter or margarine, room temperature
1 t. lemon extract

Preheat oven to 375�F. Grease 13 x 9 x 2-inch baking.

Combine cake mix, eggs, butter, water, cinnamon and vanilla extract in large bowl of electric mixer; beat on low speed 4 minutes. Stir in zucchini and walnuts. Pour into prepared pan.

Bake for 35-40 minutes, or until toothpick inserted in center comes out clean. Cool.

Meanwhile, prepare cream cheese frosting by combining powdered sugar, cream cheese, 5 tablespoons butter or margarine and lemon extract in electric mixer or food processor fitted with metal blade. Beat (or process) until smooth.

Frost cake. Cake may be prepared 2 days in advance and stored airtight in refrigerator.

Makes 12-14 servings.

I also posted a dozen new Vegetable recipes tonight to the Recipe Exchange in case you still want more
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RECIPES FROM THE RECIPE EXCHANGE

BAKED TOMATOES WITH HERBS AND FETA 

6 plum tomatoes
1/4 C. fresh bread crumbs
1/4 C. feta cheese
2 T. minced parsley
1 T. minced fresh mint, basil or oregano
1/8 t. salt
1/4 t. ground black pepper
2 T. extra virgin olive oil

Cut the tomatoes in half lengthwise and place cut-side up in a baking dish. Combine the bread crumbs, feta, parsley, mint, salt and pepper. Sprinkle over the tomatoes and drizzle the oil on top.

Bake in a preheated 400�F. oven 15 to 20 minutes, or until the topping is golden and the tomatoes are tender when pierced with a knife.

GARDEN SOUP

3 T. olive oil
2 each medium onions, and carrots, thin sliced
top third of 2 stalks celery with their leaves, thin sliced
6 cloves of garlic, thin sliced (garlic will mello with cooking)
salt and freshly ground black pepper
2 t. each dry basil and sweet paprika
2 T. tomato paste
2 medium zucchini, thin sliced
a handful fresh spinach leaves, chopped
1 portobello mushroom, cap and stem washed and cut into 1/2-inch dice
1/2 of a large head green cabbage, chopped
6 to 8 C. broth (low-sodium vegetable or chicken broth)
1 1/2 C. (6 oz.) shredded Asiago or sharp cheddar cheese

In a heavy 6-quart pot, combine the olive oil, onions, carrots, celery, and garlic. Season with salt and pepper, cover, and cook over medium low heat 15 minutes, or until the vegetables are wilted and aromatic. Stir often and don't let anything burn.

Uncover, raise heat to medium high, blend in the tomato paste, and basil and paprika. Cook about 3 minutes. Add remaining vegetables and the broth. Bring to a simmer, partially cover the pot, and cook 30 minutes or until vegetables are tender and soup is full flavored. 3. Serve in deep bowls, sprinkling each portion with some of the cheese.

Serves 4 to 6 with leftovers.

Posted by MACKLINDA

CHEESE FRIED ZUCCHINI

1/4 C. dry bread crumbs
1 t. salt
2 T. grated Parmesan cheese
2 medium zucchini, thinly sliced
2 T. flour
1 egg, beaten
2-4 T. oil

In plastic bag or shallow bowl, combine bread crumbs, cheese, flour and salt. Dip zucchini in egg and then coat with crumb mixture. Fry in hot oil in fry pan until golden brown and crispy, turning occasionally. Drain on paper towels. Serve immediately.

Serves 6.

Posted by CHYREL

WATERMELON JAM
A rosy pink, sweet spread with a bit of crunch. Try it with peanut better on an English muffin...yummy!

3 C. granulated sugar
1 1/2 C. finely chopped seeded watermelon (do not puree)
1/4 C. lemon juice
1 package (1.75 oz.) powered fruit pectin
3/4 C. water

In large bowl, stir together sugar, watermelon and lemon juice. Set aside for 10 minutes, stirring occasionally. In small saucepan, blend fruit pectin and water. Bring mixture to boil over high heat; boil, stirring, for 1 minute. Stir pectin mixture into watermelon mixture. Stir constantly until sugar is dissolved, about 3 minutes. Quickly pour into jars and cover. Let stand at room temperature 24 hours to set. Store jam in refrigerator for up to 3 weeks. Makes about 4 cups.

Posted by DARLENE
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ACTUAL RESTAURANT RECIPES

GREENFIELD VILLAGE HOBO BREAD

2 C. raisins
1 1/2 C. boiling water
4 t. baking soda
4 t. butter, softened
1/2 C. granulated sugar
1/2 C. brown sugar
2 eggs
1 t. salt
1 t. vanilla
1 3/4 C. walnuts
4 C. flour

Pour boiling water over raisins; let cool. Stir in soda and other ingredients. Fill 6 or 7 greased and floured large soup cans to half full. Bake at 350�F. for 45 minutes to an hour. Cool and remove from cans.

COMMON GRILL PEACH, BLUEBERRY AND BLACKBERRY COBBLER

2 C. peaches, cut into 1/2 inch slices
1 C. blueberries
1 C. blackberries
1 T. flour
1 t. cinnamon
1 T. sugar
1/2 t. lemon juice
pinch of salt

Streusel Topping
2 T. butter, softened
2 T. brown sugar
pinch of cinnamon
1/4 C. flour
1/4 C. rolled oats
2 T. pecans, toasted

Preheat oven to 350�F.

In large bowl, combine all ingredients. Divide evenly among six 8 oz. ovenproof baking dishes and sprinkle with Streusel Topping.

Bake in oven for 30 minutes or until topping is golden.

Best served warm, topped with your favorite ice cream.

Streusel Topping: Place all ingredients in the bowl of a food processor, fitted with the metal blade, and pulsate until the butter is thoroughly combined and the mixture is the size of peas.

CENTRAL MARKET GINGER NECTARINE MUFFINS 

1/4 C. sugar
3 T. gingerroot, grated
1 T. lemon zest, grated
1/2 C.) butter
3/4 C. sugar
2 eggs, at room temperature
1 C. buttermilk
2 C. flour
3/4 t. baking soda
1/2 t. salt
1 C. fresh nectarines, chopped

Heat 1/4 cup sugar and gingerroot in a small saucepan over medium heat, stirring until the sugar is dissolved. Let cool. Stir in lemon zest and set aside. Cream butter and 3/4 cup sugar until well mixed. Add eggs and beat well. Add buttermilk and beat well. Combine flour, baking soda and salt in a bowl and mix well. Stir buttermilk mixture into flour mixture until just combined. Fold in ginger mixture and nectarines. Spoon batter into 12 greased muffin cups, filling three-fourths full. Bake at 375 degrees for 20 to 25 minutes or until golden brown.

Servings: 12

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

BIG THANKS go to GRANNY B.... she has sent in 3 recipes for Annette, Ronnie and Susan.

MAPLE BARS

3/4 C. sugar
1/2 C. shortening
1 C. maple syrup
1 t. vanilla extract
2 eggs
2 C. regular oats
1 C. flour
1/4 C. flaked, sweetened coconut
1 t. baking powder 
1/2 t. salt
vegetable cooking spray

Cream sugar and shortening at medium speed of a mixer until light and fluffy, about 5 minutes. Add syrup, vanilla, and eggs; beat until well blended. Combine oats and next 4 ingredients; stir well. Add to creamed mixture, stirring just until dry ingredients are moistened.

Pour batter into a 9 x 13 pan coated with cooking spray.  Bake at 350�F. for 40 minutes or until a wooden pick inserted in center comes out clean.  Makes 24.

APPLE BRAN MUFFINS 

1 1/4 C. Bran
1 C. Whole wheat pastry flour
2 1/2 t. Baking powder
3/4 t. Nutmeg
1/4 t. Ground cloves
1/3 C. Milk
2 Eggs
3/4 C. Maple syrup
1/4 C. Butter
1 C. Green apple
1 C. Raisins

Combine bran, flour, baking powder, nutmeg and cloves; set aside. Cream together milk, eggs, maple syrup, and butter; fold in flour mixture. Stir in apples and raisins. Pour into oiled muffin tins, and bake at 350�F. until tops split, 15 to 25 minutes.

SEAFOOD ENCHILADAS 

2 medium onions, coarsely chopped
1 1/2 T. butter
1 lb. crab meat (or imitation crab )
1 lb. Monterey Jack cheese
2 C. half & half cream
1 C. sour cream
1/2 C. melted butter
1 1/2 t. dried parsley
1 t. garlic salt
Flour tortillas

Saute onion in butter until onions are transparent. Remove from heat. Add crab meat. Stir in 1 cup of shredded cheese. Roll in tortillas. Place in baking dish (9 x 13 pan).

In a saucepan, combine half & half cream, sour cream, melted butter, parsley and garlic salt. Stir until lukewarm and blended. Pour over enchiladas in pan. Sprinkle with remaining cheese.

Bake at 350�F. for 30 minutes.

This next enchilada recipe comes from CHERYL who says "These are great and easy to make.  The whole family loves them! "

CHI CHI'S SEAFOOD ENCHILADAS 

10 oz. Cream of chicken soup
1/2 C. Onions; chopped
8 oz. Crab (real or imitation); chopped
1 3/4 C. Monterey Jack cheese; shredded
8 Flour tortillas; 5-6 inch
1 C. Milk
dash Nutmeg
dash Pepper

In a mixing bowl stir together soup, onion, nutmeg and black pepper.

In another bowl, place half of the soup mixture, crab, and 1 cup of the Monterey jack cheese; set aside.

Wrap the tortillas in paper towels; microwave on 100% power for 30-60 seconds.

Place 1/3 cup mixture on each tortilla; roll up. Place seam side down in a greased 12 x 7 1/2 dish. Stir milk into the reserved soup mixture, pour over enchiladas.

Microwave, covered, on high for 12-14 minutes. Sprinkle with the remaining cheese. Let stand for 10 minutes.  Add a dash of hot pepper sauce to soup mix if desired.
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KITCHEN TIPS... COOK PERFECT PASTA EVERY TIME

To cook perfect pasta, boil 4 to 6 quarts of water for 1 pound of dry pasta. Add the pasta with a stir and return the water to a boil. Stir the pasta occasionally during cooking. Follow the package directions for cooking times. If the pasta is to be used as part of a dish that requires further cooking, undercook by one third of specified time. Taste the pasta; perfectly cooked pasta should be firm to the bite yet cooked through. Drain pasta immediately and follow the rest of the recipe.
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