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Newsletter for That's My Home & Razzle Dazzle Recipes
Edition 16, July 1, 2002
**Overview of this Issue**
From the Editor
Newsletter Recipes....
Shared Recipes from The Recipe Exchange
Actual Restaurant Recipes
Quick and Easy Recipes
Recipe Requests and Readers Recipes
Kitchen Tips ....
Subscriber Information
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
FROM THE EDITOR
I've just returned from a week's vacation in Washington, DC., where I think we
ate our way thru our capital city. We had everything from Ethiopian to Thai at
some of the best restaurants in DC. We had a fabulous time and I found many new
recipes to share in future newsletters with you. One day we attended the Silk
Road exhibit on The Mall and I brought home the Cookbook which is hot off the
presses called "Silk Road Cooking: A Vegetarian Journey". I'll share a few of
those recipes in the next issue. We also went to a "Dim Sum" restaurant and had
a wonderful time selecting our brunch from carts, pushed around by the servers
full of all kinds of goodies. We sampled at least a dozen new dishes, I think
one my favorites was a plate of Chinese green beans that had been deep fried and
then topped with a soy peanut sauce. It was so good! If you ever get the chance
to go to a Chinese restaurant that does Dim Sum all I can say is don't miss it.
Have a Safe and Happy Fourth of July!
Here's a DIM SUM recipe you might enjoy!
PORK SU MAI
Can be made with all kinds of fillings. Pork and Shrimp are the most common, and
they are worth the fuss.
4 medium dried mushrooms (reconstituted) or 1/2 C. minced fresh mushrooms
2 C. (about 1 lb.) finely chopped or ground lean pork.
1/3 C. minced green onion
1/4 C. (each) minced water chestnuts and bamboo shoots
2 t. Minced fresh coriander (also called Chinese parsley or cilantro)
1 T. grated fresh ginger
3 T. soy sauce
1-1/2 T. cornstarch
1 egg white
4 dozen won ton skins or sui mai dumpling dough.
1 carrot grated
Salad oil
Soy sauce or sauce of your choice.
Squeeze mushrooms dry and chop fine or use fresh chopped. Mix mushrooms with
pork, onion water chestnuts, bamboo shoots, coriander and ginger. Blend the 3
tbsp. soy with cornstarch and add to pork mixture along with egg white. Stir
until well mixed. Divide mixture into 48 equal balls.
Place a pork ball in center of one skin and squeeze in the middle -top surface
should be exposed. Tap bottom on a flat surface so dumpling will stand upright.
Put 1/4 tsp. grated carrot on top of each Dumpling. Brush salad oil on each.
Keep covered until all are shaped. Place dumplings without crowding on a greased
rack that will fit inside steamer or wok or deep pan.
Pour boiling water into steamer leaving 1-1/2 inches between water and rack.
Cover and steam for 20 min. Serve hot or cooked ahead, cover and freeze for up
to 1 month. To Freeze place slightly apart (or they will stick together) on a
baking sheet freeze until firm place in plastic bags.
Serve with soy sauce or spicy sauce.
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NEWSLETTER RECIPES
CHICKEN KABOB SALAD
1 can (20 oz.) pineapple chunks
1/4 C. olive or vegetable oil
1 T. mesquite grilling blend (Mrs. Dash brand suggested)
1 lb. boneless, skinless chicken breasts, cut into 1-inch cubes
1 red or green bell pepper, cut into 1-inch cubes
1/2 C. red onion, cut into squares
1 package (10 oz.) leafy romaine salad blend or (12 oz.) American salad blend or
other variety
Drain pineapple; reserve 1/2 cup juice.
Combine reserved juice, oil and mesquite blend in shaker jar. Pour 1/4 cup
dressing into cup. Set aside remaining dressing.
Thread pineapple chunks, chicken, bell pepper and onions onto skewers. Brush
with the 1/4 cup dressing. Grill or broil 10-15 minutes or until chicken is no
longer pink, turning occasionally.
Serve kabobs over salad greens with dressing set aside earlier.
Makes four servings.
SUMMER PASTA
3/4 C. fresh basil leaves
2 lbs. firm ripe tomatoes, peeled, seeded and chopped
2 cloves garlic, minced
3 green onions, thinly sliced
2 T. fresh chopped parsley
5 T. extra-virgin olive oil
3 T. red wine vinegar
1/2 lb. brie cheese, rind removed, cut into small pieces
salt and pepper to taste
1 lb. pasta
Freshly grated Parmesan cheese to taste
Chop 1/2 cup of basil leaves and set the rest aside until later. In a large
bowl, combine the tomatoes, garlic, green onions, parsley, chopped basil, olive
oil and vinegar. Add the brie. Let mixture sit at room temperature for at least
4 hours but not more than 6 hours, then season to taste with salt and pepper.
In a large saucepan of boiling salted water, cook the pasta al dente. While the
pasta is cooking, chop the reserved basil.
Drain pasta and transfer to a large bowl. Pour the sauce over the hot pasta and
garnish with reserved basil. Serve with grated Parmesan cheese.
Serves 4 to 6.
KANSAS CITY SPICE RUB
1/4 C. salt
1/4 C. black pepper
1/4 C. sweet paprika
1/4 C. sugar
1 T. garlic powder
1 T. onion powder
4 t. good-quality chili powder or powder ancho chiles
1 T. dry mustard
1 t. cayenne pepper (or to taste)
1 1/2 t. ground thyme
1 1/2 t. ground oregano
1 t. ground cumin
Mix all ingredients in a small bowl. Store unused spice mixture in an airtight
container.
Note: If you don't like an individual spice, just omit it or substitute one of
your favorites.
KANSAS CITY RIBS
4 slabs pork back ribs, well-trimmed of fat and silver skin removed from the
back side
1 recipe spice rub (see recipe above)
Hickory chips or chunks, soaked for 30 minutes
Favorite purchased or homemade barbecue sauce
Rub ribs liberally with spice rub and let sit, covered, for 20 minutes.
Soak hickory chips or chunks in water. Build charcoal fire or preheat gas grill.
If using wood, place directly on hot coals or in a smoker box of a gas grill.
Place ribs on grill in the center of the cooking grate. Cook slowly for 1 1/2 to
2 hours or until meat pulls back from bone.
Fifteen to 20 minutes before the ribs are done, baste ribs with your favorite
barbecue sauce. Warm remaining sauce in a saucepan and serve at the table.
Makes 4 to 8 servings.
SPICY BARBEQUE SAUCE
2 T. vegetable oil
1 medium onion, finely chopped
1/3 C. chopped celery
1 T. minced garlic
1 T. paprika
1/2 t. cayenne pepper
3/4 C. ketchup
1/2 C. beer
1/4 C. apple cider vinegar
1 T. Worcestershire sauce
Heat vegetable oil in heavy medium saucepan over medium heat. Add onion and
celery and saut� until tender, about 5 minutes. Add garlic, paprika and cayenne
and stir 1 minute. Add ketchup, beer, vinegar and Worcestershire sauce. Reduce
heat to medium-low. Simmer uncovered until flavors blend and sauce is slightly
reduced, stirring occasionally, about 30 minutes. (Can be prepared 1 week ahead.
Cover and refrigerate.)
Makes 1 1/2 Cups.
LEMONADE-CAN CHICKEN
Rub:
1 T. lemonade powder
1 T. brown sugar
1 T. paprika
2 t. hickory-smoked salt
1 t. lemon pepper
1 t. garlic powder
1 t. onion powder
1/4 t. celery seed
1 can (12 oz.) lemonade
1 chicken (3 1/2 to 4 lbs.)
2 t. vegetable oil
2 C. wood chips or chunks (preferably hickory or oak), soaked for 1 hour in
water to cover, then drained
Lemonade-Mustard Sauce (recipe follows)
Rub: Put the lemonade powder, brown sugar, paprika, hickory salt, lemon pepper,
garlic and onion powders and celery seed in a small bowl and stir to mix.
Pop the tab off the lemonade can. Pour half of the lemonade (1/2 cup) into a
measuring cup and set aside for the sauce. If cooking the chicken on the can,
using a church key-style can opener, make 2 additional holes in its top. Set the
can aside.
Remove the packet of giblets from the body cavity of the chicken and set aside
for another use. Remove and discard the fat just inside the body and neck
cavities. Rinse the chicken, inside and out, under cold running water and then
drain and blot dry, inside and out, with paper towels.
Sprinkle 1 teaspoon of the rub inside the body cavity and 1 teaspoon inside the
neck cavity of the chicken. Drizzle the oil over the outside of the bird and rub
or brush it all over the skin. Sprinkle the outside of the bird with 1
tablespoon rub and rub it all over the skin. Set aside 2 teaspoons of rub for
the sauce. Spoon the remaining rub into the lemonade through a hole in the top
of the can.
To cook on a can: Hold the bird upright, with the opening of the body cavity at
bottom, and lower it onto the can so the can fits into the cavity. Pull the
chicken legs forward to form a sort of tripod, so the bird stands upright. The
rear leg of the tripod is the can. Tuck the tips of the wings behind the
chicken's back.
Set up the grill for indirect grilling and preheat to medium. If using a
charcoal grill, place a large drip pan in the center.
When ready to cook, if using a charcoal grill, toss all of the wood chips or
chunks on the coals. Stand the chicken up in the center of the hot grate, over
the drip pan and away from the heat. Cover the grill and cook the chicken until
the skin is a dark golden brown and very crisp and the meat is cooked through
(about 180�F. on an instant-read meat thermometer inserted in the thickest part
of a thigh, but not touching the bone), 1 to 1 1/2 hours. If using a charcoal
grill, you'll need to add 12 fresh coals per side after an hour. If the chicken
skin starts to brown too much, loosely tent the bird with aluminum foil.
If cooking on a can: Using tongs, hold the bird by the can and carefully
transfer it in an upright position to a platter.
Present the bird to your guests. Let the chicken rest for 5 minutes, then
carefully lift it off the can. Take care not to spill the hot lemonade or
otherwise burn yourself. Halve, quarter or carve the chicken and serve with
Lemonade-Mustard Sauce.
Serves 2 to 4.
Note: This is a twist on beer-can chicken: a bird roasted upright over an open
can of lemonade. The rub is made with powdered lemonade mix (the "secret"
ingredient in a lot of Kansas City rubs), while the barbecue sauce combines
lemonade, brown sugar and mustard.
LEMONADE-MUSTARD SAUCE
1 T. butter
2 to 3 shallots, or 1 small onion, finely chopped (about 1/2 cup)
3/4 C. lemonade (reserved from Lemonade Chicken)
1/2 C. firmly packed light brown sugar
6 T. Dijon mustard
3 T. fresh lemon juice, or more to taste
1/2 t. grated fresh lemon zest
Coarse salt (kosher or sea) and freshly ground black pepper
Melt the butter in a heavy saucepan over medium heat. Add the shallots and cook
until just beginning to brown, about 4 minutes. Add the lemonade, raise the heat
to high, and let boil until reduced to 2 tbsp., about 5 minutes. Stir in the
brown sugar, mustard, lemon juice and lemon zest. Lower the heat to medium and
let the sauce simmer until thick and richly flavored, about 5 minutes, whisking
from time to time.
Taste for seasoning, adding salt, pepper, and more lemon juice to taste. This
sauce goes great with any sort of poultry, with pork, and even with rich,
grilled fish, such as swordfish or salmon.
Makes about 1 cup.
DOUBLE LAYER TRUFFLE BROWNIES
1/2 C. unsalted butter, cut into large pieces
2 1/2 oz. semisweet chocolate, finely chopped
1 1/2 t. vanilla extract
1 t. instant coffee or espresso powder
pinch of salt
1 C. sugar
2 large eggs
1/2 C. flour
6 oz. (about 1 1/4 C.) walnut halves, toasted and coarsely chopped (see note)
Top Layer:
8 oz. semisweet chocolate, finely chopped
1/2 C. unsalted butter, cut into large pieces
2 T. sugar
1/2 C. whipping cream
pinch of salt
1 t. instant coffee or espresso powder
1 t. vanilla extract
1 large egg
4 large egg yolks
35 dark-chocolate-covered espresso beans (optional)
Preheat oven to 325�F.
Coat 9 x 13-inch baking pan with vegetable oil spray.
Prepare bottom layer by melting butter and chocolate together in double boiler
or microwave. Whisk together until smooth and transfer to large bowl. Stir in
vanilla, instant coffee and salt. Whisk in sugar. Add eggs one at a time,
whisking well after each addition. Add flour and stir briefly just until smooth.
Then stir in nuts, and scrape batter into prepared pans.
Prepare top layer by melting chocolate and butter together in double boiler or
microwave. Off the heat, whisk in sugar, whipping cream, salt, instant coffee
and vanilla. Add egg and egg yolks one at a time, whisking well after each
addition. Stir until smooth. Pour over bottom layer, using an offset spatula, if
necessary, to spread evenly.
Bake in preheated oven 25 to 30 minutes, or until top has a dull cast and edges
are just pulling away from pan's sides. A toothpick inserted into center will
have a bit of moist batter clinging to it. Do not overbake. Cool in pan on wire
rack to room temperature, then refrigerate 1 hour.
If desired, cut into 35 rounds with 1 1/2-inch cookie cutter (rows of 5 across
and 7 down). Place each round in a fluted cup, if desired, and top with a
chocolate colored espresso bean. Extra scraps of brownie may be folded into
vanilla ice cream for a truffle brownie ice cream.
Store at room temperature, or refrigerated, covered with plastic wrap. Best
eaten within 2 days. May be served at room temperature or chilled.
Note: Nuts should be cooled before chopping. To toast walnut halves, place nuts
in single layer on sheet pan. Toast in 325�F. oven until golden brown and
fragrant, 5 to 12 minutes. Shake pan once or twice during toasting to encourage
even browning.
LEMON SLUSH PUNCH
2-1/2 C. white sugar
6 C. water
2 (3 oz.) packages strawberry flavored gelatin
1 (46 fluid oz.) can pineapple juice
2/3 C. lemon juice
4 C. orange juice
2 liters lemon-lime flavored carbonated beverage
In a large pot, boil sugar, water and strawberry flavored gelatin for 3 minutes.
Stir in pineapple juice, lemon juice and orange juice; mix well. Divide mixture
in half and freeze in 2 separate containers.
When ready to serve, place one unthawed container in a punch bowl, stir in 1
liter of lemon-lime flavored beverage and stir until slushy.
Makes 20 servings.
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SHARED RECIPES FROM THE RECIPE EXCHANGE
GRILLED ZUCCHINI WITH BASIL BALSAMIC VINAIGRETTE
1/4 C. chopped fresh basil leaves
3 T. balsamic vinegar
1 T. Dijon mustard
1 t. honey or maple syrup
2 cloves garlic, minced or pressed
1/3 C. extra-virgin olive oil
8 yellow or green zucchini (3 lbs. total), rinsed, ends trimmed, and cut into
1/2-inch-thick rounds
Basil sprigs
Salt and pepper
In a small bowl, mix chopped basil, vinegar, mustard, honey, and garlic.
Whisking, blend in oil.
Thread zucchini on thin skewers so rounds lie flat and pieces touch. Brush
generously with basil vinaigrette.
Place zucchini on a barbecue grill over a solid bed of medium coals or medium
heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds).
Close lid on gas grill. Cook until brown on each side, 5 to 7 minutes total;
turn once.
Push zucchini from skewers onto a platter. Drizzle with remaining vinaigrette.
Garnish with basil sprigs. Add salt and pepper to taste.
8 servings.
Posted by Macklinda
BLOOMIN' JALAPENOS
Want to spice up from the bloomin' onion a bit? Try this:
15 to 20 large fresh jalapenos, stemmed and cut in half (scoop out some or all
of the seeds depending on heat you want)
2 eggs
1/2 C. milk
salt and pepper
2 t. Old Bay seasoning
2 C. flour
Oil for frying
Dipping Sauce (make this in advance)
1 large ripe avocado
1/2 C. sour cream
2 T. picante sauce
1/4 t. garlic powder
1/4 t. salt
juice of half a lime
Beat egg well and add milk. Put peppers in mixture, mixing to coat. Let stand in
mixture about five minutes, then remove. Put salt, pepper, Old Bay Seasoning and
flour in 1 quart zip lock bag. Shake to mix thoroughly. Drop the peppers, a few
at a time, in the flour and close bag and shake to coat. Lay peppers inside-down
on cookie sheet to dry for 15 minutes. Deep fry pepper slices in hot oil until
brown and crisp. Drain on paper towels.
Put dipping sauce in small deep bowl and place on large plate. Arrange the
jalapeno slices, petal fashion around the dipping sauce bowl.
Posted by rinilini
LIGHT PISTACHIO DESSERT
1/2 C. reduced fat margarine
1 C. flour
1/2 C. powdered sugar
1/2 C. chopped walnuts
First layer
1 pkg (8 oz.) fat free cream cheese, softened
1 C. nonfat sour cream
1 carton (8 oz.) Light cool whip (or fat free)
Second layer:
3 C. 1% milk
1 pkg. sugar free instant pistachio pudding mix (4 serving size)
Topping:
1 carton Cool Whip (8 oz.)
Ground nuts for garnish
In a mixing bowl, cream the margarine. Add flour and sugar; blend until crumbly.
Add walnuts. Press into 9x13 baking dish sprayed with Pam. Bake at 375�F. for 10
to 12 minutes or until set. Cool.
In a mixing bowl, beat cream cheese and sour cream. Fold in whipped topping and
spread over the cooled crust. In another mixing bowl, combine milk and pudding
mixes and beat on low speed for 2 minutes. Spread over the first layer.
Spread the remaining Cool Whip over the second layer. Sprinkle with walnuts.
Chill at least 1 hour before cutting.
Serves 18-24 depending on how you cut it.
Posted by HDMac
For more shared recipes, visit The Recipe Exchange at
http://www.razzledazzlerecipes.com/scgi-bin/bbs/index.pl There is a
subscription area in the archive to sign up for if you would like a copy of all
recipes posted at The Recipe Exchange. It is sent out nightly as recipes are
moved out of the forum and into the archive. The sign up there is not the same
as for this newsletter. In order to view all of the recipes in the archive you
need to use the Preferences and set it for 6 months. You must allow a cookie to
be put on your computer, which is only used to store your preferences.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
ACTUAL RESTAURANT RECIPES
LEGAL SEA FOODS BAKED SCROD CASSEROLE
Cracker Crumb Mixture:
3/4 C. oyster crackers
2 T. unsalted butter
1 t. fine-chopped onions
1 t. minced fresh parsley
1/2 t. dried thyme or Herbes de Provence
Baked Scrod:
4 (7 to 8 oz.) scrod fillets, each about 1 inch thick
1/4 C. real mayonnaise
2 T. fresh-grated parmesan cheese
To make crumb mixture: In a food processor fitted with metal blade, process
crackers. You want a crumb somewhere between medium coarse and medium fine; set
aside.
In a medium skillet, melt 1 tablespoon butter over medium heat. Saute onions
about 2 minutes, or until translucent. Do not brown. Add remaining butter, and
when melted remove from heat and stir in reserved crumbs, parsley and thyme or
Herbes de Provence. Mix well and refrigerate until ready to use. (Crumbs will
need some stirring before use as butter will have solidified mixture a bit.)
To make scrod: Preheat oven to 425�F. Lightly oil a baking dish just large
enough to hold fillets in a single layer and place fillets in it.
Stir mayonnaise and parmesan cheese together well. Spread 1/4 of mayonnaise
mixture evenly over top of each fillet. Sprinkle about 2 tablespoons crumb
mixture over each and press tops lightly so crumbs adhere to mayonnaise. Bake in
center of oven 12 to 14 minutes, or until fillets are just cooked through and
topping is golden brown.
Makes 4 servings.
IRONDALE CAFE'S FRIED GREEN TOMATOES
5 medium green tomatoes
1 C. self-rising cornmeal
1 C. self-rising flour
1/3 t. salt
1/4 t. black pepper
1 C. buttermilk
Vegetable oil
Slice tomatoes into 1/4-inch slices and set aside. Combine cornmeal, flour, salt
and pepper in a shallow dish. Pour buttermilk into a bowl and add some of the
tomatoes, being careful not to stack. Remove slices from bowl and let excess
buttermilk drain off.
Dip slices into cornmeal mixture. Repeat until all slices are coated. Fry in 1/2
inch of hot oil until brown, turning once to brown other side. Place in a
colander to drain. Serve hot. Serves 5 to 6.
THE YORK HARBOR INN'S FROZEN LEMON MOUSSE
3 1/2 t. unflavored gelatin
3 oz. cold water
6 egg yolks
1 C. fresh lemon juice
1 1/3 C. sugar
2 t. finely shredded lemon zest
2 t. vanilla
6 egg whites
1/4 t. cream of tartar
1 C. heavy cream
Sprinkle the gelatin over the cold water to dissolve.
In the top of a double boiler, combine the egg yolks, lemon juice, sugar and
lemon zest. Whisk this mixture until ribbony.
Set the double boiler over simmering water and cook the yolk mixture, stirring
occasionally, until thickened.
Strain through a fine sieve. Add the gelatin mixture and vanilla, and mix well.
Cool the mixture to room temperature, stirring occasionally.
In a mixing bowl, combine the egg whites and cream of tartar. With an electric
mixer, whip to stiff peaks. Gently fold half of the egg whites into the lemon
mixture. Fold the remainder of the egg whites into the lemon mixture.
In a separate bowl, whip the heavy cream to stiff peaks. Fold the whipped cream
into the lemon mixture.
Line a loaf pan or other metal pan with plastic wrap, pour in the mousse and
cover the top tightly with plastic wrap. Freeze. When ready to serve, unmold the
mousse on a plate and slice into individual servings.
Makes 10 servings.
For more Restaurant Recipes visit Eating Out .... In at
http://www.razzledazzlerecipes.com/eatingout/index.htm
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
QUICK AND EASY RECIPES
E-Z FIX BBQ MEATBALLS
Meatballs:
2 lbs. ground beef
1 1/2 C. dry bread crumbs
2 eggs
1/2 C. milk
1/2 C. chopped onions
Sauce:
16 oz. apricot preserves or orange marmalade
16 oz. barbecue sauce
1. Preheat oven to 350�F. In a large bowl, mix ground beef, bread crumbs, egg,
onion and milk, just until thoroughly combined. Do not overmix. Form into 1-inch
balls. Bake on a cookie sheet or in a shallow pan 15 to 20 minutes.
2. Pour barbecue sauce and preserves or marmalade into a slow cooker; mix well.
Add meatballs and heat thoroughly. (Or place in a Dutch oven or other large pot,
bring to a boil on the stovetop, then reduce heat to low and simmer for a few
minutes to allow flavors to blend.)
Makes 48 meatballs.
MARGARITA SHRIMP SKEWERS
Margarita Marinade
1/2 C. tequila
1/4 C. fresh lime juice
One-half 6 oz. can frozen orange juice concentrate, thawed
2 t. vegetable oil
1 1/2 lbs. medium shrimp, peeled and, if you wish, deveined
Soaked bamboo skewers
3 fresh jalapenos, each cut into eight small pieces
1 large red bell pepper, cut into 1/2 inch squares
Kosher salt or other coarse salt
Minced fresh cilantro
Lime wedges
Prepare the marinade, combining the ingredients in a small bowl. Place the
shrimp in a plastic bag or shallow dish, pour the marinade over them, and a
refrigerate for 30 minutes.
Fire up the grill, bringing the temperature to high (1 to 2 seconds with the
hand test). While the grill preheats, drain the shrimp, discarding the marinade.
Skewer the shrimp with the jalapenos and bell pepper pieces, avoiding crowding.
Slide one end of the first shrimp on a skewer, add a piece of jalapeno and bell
pepper to rest in the curve of the shrimp, and then slide the other end of the
shrimp over the skewer. Repeat on the same skewer with a second shrimp and the
jalapeno and bell pepper pieces.
Assemble the remaining kabobs and sprinkle them lightly with salt.
Grill the kabobs uncovered over high heat for 1 1/2 to 2 minutes per side, until
the shrimp are just opaque with lightly browned edges. The jalapeno and bell
pepper should remain a bit crisp. If grilling covered, cook the kabobs the same
amount of time, turning once midway. When done, sprinkle the kabobs lightly with
cilantro and serve them hot, with lime wedges for squeezing. As a variation from
serving the shrimp on the skewer, pile them in margarita glasses with salted
rims and lime wedges.
Makes about 2 1/2 dozen kabobs.
Source: From Born to Grill
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
RECIPE REQUESTS AND READERS RECIPES
JODE is looking for a recipe for chocolate syrup to use over ice cream using
Hershey's cocoa, sugar, water & vanilla.
SUSAN is looking for recipe for seafood enchiladas from Pappasito's.
ANNETTE is looking for a recipe called Maple Bars. " I believe they are made
from a yeast dough, are baked not deep fried like doughnuts and are then frosted
with a maple flavored icing", she writes. They are served in bakeries in the
Pacific Northwest.
SOURDOUGH BREAD STARTER
From Diane
1 C. warm water
2/3 C. sugar
1 package yeast
3 T. instant mashed potatoes
Mix water, sugar, yeast and instant potatoes in a quart jar. Leave jar, covered
with a cloth, at room temperature for 5 days. Then place in refrigerator. After
4 days, starter is ready to feed and make bread. Keep refrigerated when not
using.
Note: To feed starter, mix 1 cup warm water, 3/4 cup sugar and 3 tablespoons
instant potatoes and add to starter. Leave at room temperature several hours.
Starter must be fed, and 1 cup removed, every 3 to 5 days.
QUICKER SOUR DOUGH BREAD
From GrannyB.
This recipe is really good! I've improvised and tested one aspect that I added
to make it simpler, I add yeast to be able to do it in a couple days, rather
than keeping the starter going for weeks, and putting on 10 pounds making bread.
Starter
Mix in a plastic container of any kind:
3/4 C. sugar
3 T. instant potatoes
1 C. warm water
1 package of active dry yeast
Stir well with a wooden or plastic spoon. Set out on the counter 8-10 hours. Do
not cover. Stir occasionally, if possible. I do this in this in the morning, and
at night I mix the rest of the ingredients to rise all night. Yes, it takes all
night to rise, and then 4-6 more hours in a pan after that!
Bread:
Mix these ingredients with the first mixture in a very large bowl (not metal). I
use one of the Dollar Store very big plastic salad bowls.
1/4 C. sugar (this makes it very good!)
1/2 C. oil (any cooking oil will work )
1 1/2 t. salt
1 1/2 C. warm water
1 C. starter
Stir this well with a wooden spoon, then add 6 cups of flour. Grease a very
large bowl with oil, or add oil to the sides of your bowl you've mixing in, and
place dough in it. The consistency of this dough is a little sticky, and the oil
keeps it from sticking to the bowl, and from drying out. Cover
with a towel, saran wrap, and the newest thing I've discovered is the large
Saran Quick covers; fit perfectly over a large bowl.
Next morning, it should be quite risen, 2-3 times it's original size. Divide
this dough into three parts, and knead each part a few minutes on a floured
board, and then place each part in a greased (or cooking spray it) loaf pan.
Brush lightly with oil or butter (butter browns better). Let rise again,
covered, in a warm place 4-6 hours (Keep your light over your stove on, and this
provides enough warmth to rise). When it has doubled in size, bake at 300-325�F.
for 30-40 minutes. You want it to be light brown on the bottom and the sides,
not just the top. Remove from the oven and brush the tops with butter. Remove
from pans, and put in heavy zip lock bags to freeze or store.
This is the best bread I have ever made or eaten, and people will rave about it.
It takes the least energy. You can double this recipe and make 5-6 loaves if you
are making bread for a crowd. Each loaf (cut when cooled a little) will give you
about 10 pieces of bread. I cut it and then wrap it in foil when I'm bringing it
to my Mom's house for an occasion. You can keep it in a warm oven and it
stays so fresh and warm. You'll be a big hit with this bread. Every one will
want to be your friend :)!
STUFFED MANICOTTI
From Judy
1 lb. mild bulk pork sausage
2 (15 oz.) cans Hunt's Tomato Sauce, Italian style
1 (6 oz) can Hunt's Tomato Paste
1/4 C. water
1/2 T. packed light brown sugar
1 (15 oz.) carton ricotta cheese
3 C. shredded mozzarella cheese
1 egg
1 t. parsley flakes
12 manicotti noodles, cooked, rinsed and drained
grated Parmesan cheese
In large sauce pan, brown sausage: drain. Remove half of the sausage; set
aside. Stir tomato sauce, paste, water and brown sugar into sausage; simmer 15
minutes. Meanwhile, in a medium bowl, combine, remaining sausage, ricotta, 2
cups mozzarella, egg and parsley. In a 13 x 9 inch baking pan, pour 1/3 of the
spaghetti mixture. Stuff manicotti noodles with ricotta mixture and place on
top of sauce. Pour remaining sauce over filled noodles, top with remaining
mozzarella cheese and sprinkle with Parmesan. Bake, uncovered, at 350�F. for 20
minutes, or until hot and bubbly.
Makes 6 to 8 servings.
Note from Judy: I have had this recipe for quite a few years, and it's
delicious.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
KITCHEN TIPS ... Grilling a Turkey
Contrary to what most people believe, grilling turkey -- even a whole one --
isn't difficult. In fact, if you like the idea of cooking dinner while sitting
under an umbrella with a drink in one hand and your feet propped up, well, this
bird's for you.
Preparing the grill:
Grilling large, meaty foods requires indirect heat, so before you begin, decide
where on the grill you will place the bird. Find a shallow pan, large enough to
hold the turkey, to use as a drip pan. We used a 9 x 13 by 2-inch disposable
aluminum pan.
If using a charcoal grill, place a drip pan in the center and bank the coals on
each side of the pan.
If using a gas grill, place a drip pan on the briquettes or flavor bars under
the cooking grid. Most gas grills sold now have more than one burner so you can
heat one side of the grill at a time. For indirect heat, place the food on the
side of the grill you will not be heating. Many gas grills have a warming rack
attached to the cover. You may need to remove this to make room for the turkey.
You need to leave at least 1 inch of air space between the turkey and the lid.
Coat the cooking grill with oil or nonstick spray. Light grill and heat until
the cooking chamber in the covered grill is about 350�F. An oven thermometer
with a temperature probe on a long wire is handy for determining when the grill
is hot enough.
Preparing the turkey:
Unwrap turkey and remove giblets and neck; discard or cook and save for another
use.
Wash turkey inside and out and dry with paper towels. Trim off excess fat. Do
not stuff. Fold wings back and tuck under to hold neck skin. If desired, shoot
turkey with an injectable marinade.
If it is not a self-basting turkey, brush skin with melted butter or margarine
and sprinkle with salt and pepper.
Place directly on the cooking grid over the drip pan. Cover grill and let roast
until a thermometer inserted in the thigh reaches 180�F. and breast meat reaches
170�F.. Avoid opening the grill as it allows the cooking chamber to cool.
Remove from grill by grasping turkey with two clean, washable pot holders or use
dish towels folded to make thick pads. Place on platter and let rest 10 minutes
before carving.
A 10- to 18-pound turkey will take 2 1/2 to 3 1/2 hours to grill.
The same method can be used for grilling 4- to 9-pound turkey breast or a turkey
breast roast (grill 1 to 2 3/4 hours depending on weight).
Source: Butterball Turkey
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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