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Newsletter for That's My Home & Razzle Dazzle Recipes
Edition 17, July 15, 2002
**Overview of this Issue**
From the Editor
Newsletter Recipes....
Recipe Requests and Readers Recipes
Subscriber Information
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
FROM THE EDITOR
This is going to be a short issue with just recipes. I have been working on
compiling our family cookbook, a project I put on hold a year ago when we made
the move to New England. I got an wonderful email from Carol Ann this month. She
wrote to me regarding finding my site because of a search for Miss Hullings
restaurant. Some of you may remember I've had several requests for a Lemon Cake
made by that restaurant. Carol has a forum over at Better Homes and Gardens
where recipes and restaurants from St. Louis just happen to be the topic. I did
find some Miss Hullings recipes which I will share with you, but alas, no cake
recipe. Most of the recipes today will be restaurant or famous chef recipes. I
hope you don't mind the change!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
NEWSLETTER RECIPES
ROARING FORK ROCK SHRIMP CHILI
1 Tbsp. corn oil
3 large yellow onions, chopped
1 Tbsp. garlic, minced
1/4 cup poblano chilies, roasted and diced
1/4 cup dark beer
4 ancho chilies, toasted and minced
1 Tbsp. chipotle peppers in adobo sauce, pureed
1 cup tomatoes, chopped
1 quart shrimp stock
1 pint strong chicken stock
1 cup corn tortilla pieces, toasted
1 Tbsp. dark chili powder
1 tsp. ground cumin
1/2 tsp. ground coriander
1 Tbsp. unsalted butter
2 cups rock shrimp, cleaned and deveined
4 tsp. sour cream
4 lime wedges
Cilantro sprigs
Kosher salt and black pepper to taste
Heat oil in a heavy saucepan. Add onions, garlic and poblano chilies; saut�
until just tender. Deglaze pan with dark beer; allow mixture to reduce by half.
Add ancho chilies, chipotle puree, tomato and tortillas; simmer 30 minutes over
medium heat. Add spices, then season to taste. Puree mixture, then set aside in
a warm place.
Heat butter in a skillet; saut� rock shrimp. Add shrimp to chili; heat together.
Season to taste. Pour into bowls, then garnish with sour cream, lime juice and
cilantro sprigs.
THE YORK HARBOR INN'S WARM ARTICHOKE DIP
12 oz. cream cheese
1/4 C. red peppers, finely diced
2 T. onions, finely diced
3 T. white wine
2 T. Dijon mustard
3/4 t. paprika
1/2 t. garlic, minced
3/4 t. salt
1/2 t. white pepper
1 T. fresh lemon juice
1 can (14 oz.) artichoke hearts, drained and diced large
3/4 C. fine bread crumbs, unseasoned
1/4 c. butter, melted
In a food processor fitted with a steel blade, combine the cream cheese, red
peppers, onions, white wine, Dijon mustard, paprika, garlic, salt, white pepper
and lemon juice. Process to mix well.
Remove the mixture from the food processor and place in a mixing bowl. Add the
diced artichoke hearts and blend.
Place the artichoke dip into a 1-quart casserole dish. (The dip can be prepared
ahead of time up to this point, and refrigerated for 3 days.) When ready to
serve, in a small bowl, combine the crumbs with the melted butter. Top the dip
with the buttered crumbs. Bake at 350 degrees for approximately 20 minutes, or
until the top is lightly browned and the dip is bubbly around the edges. Serve
immediately with warm French bread. Makes 6-8 servings.
CENTRAL MARKET GREEN CHILI CHICKEN CASSEROLE
1 container (16 oz.) shredded chicken with BBQ sauce
1 can (8 oz.) chopped Anaheim green chile
1 package (6 oz.) cornbread mix
1 egg, slightly beaten
2/3 C. milk
1 C. shredded Monterrey Jack cheese
Heat oven to 375 degrees. Spray a 9 x 13-inch baking pan with non-stick cooking
spray and set aside. In a large bowl, combine shredded chicken, green chilies,
cornbread mix, egg and milk. Pour into prepared baking dish and bake for 35
minutes until golden brown. Cool for 5 minutes and cut into 4-6 portions.
CENTRAL MARKET CRUNCHY CAJUN CHICKEN
2 C. Corn Flakes
2 t. Cajun seasoning
1/4 C. vegetable oil
1 lb. fresh chicken tenders
Heat oven to 400 degrees. Spray a 9 x 13-inch baking sheet with non-stick
cooking spray and set aside. Place Corn Flakes cereal in a plastic food bag and
crush. Combine crushed cereal and Cajun seasoning in a medium-size bowl and set
aside. Place oil in a medium-size bowl. Add chicken tenders. Next, dip chicken
into the cereal mixture. Using your fingers and palm of your hand, press the
coating onto the chicken. Place coated chicken on prepared baking sheet and bake
for 20 minutes or until juices run clear.
THE FOURS RESTAURANT'S CHICKEN DIANE
Olive oil or butter, for sauteing
2 lb. chicken tenderloins
1 1/2 lb. mushroom caps
1 bunch scallions, diced
2 t. Cajun spice mix
1 1/2 C. white wine
1 1/2 C. water or chicken broth
2 T. cornstarch
2 T. chicken base or 2 T. chicken bouillon granules
Pinch each of garlic, thyme and basil
Salt, to taste
Parmesan cheese, for garnish
In a large saute pan, heat the oil or butter. Saute the chicken on both sides
until light brown. Discard the oil from the pan (leave the chicken in the pan).
Add the mushroom caps, scallions and Cajun spice mix.
In a bowl, mix together the wine, water, cornstarch, chicken base and
seasonings. Add to the chicken mixture. Cook until the mushrooms are just
tender. Season to taste with salt and sprinkle with parmesan cheese. Serve over
pasta. Makes 6 servings.
MISS HULLING SOUR CREAM NOODLE BAKE
1 8 oz. pkg. medium-wide egg noodles
Boiling salted water
1 lb. ground beef
1 t. salt
1/8 t. pepper
1/4 t. garlic salt
1 8 oz. can tomato sauce
1 C. sour cream
1 C. cream-style cottage cheese ( small curd )
1 C. green onion -- chopped
1 C. cheddar cheese -- shredded
Cook noodles in boiling salted water about 8 minutes. Rinse in cold water;
drain.
Brown beef; pour off excess grease. Add salt, pepper, garlic salt and tomato
sauce. Simmer 5 minutes.
Combine cottage cheese, sour cream, green onion and cooked noodles.
Alternate layers of noodle mixture and meat mixture in a greased 2-qt. casserole
dish, beginning with noodles and ending with meat.
Top with cheddar cheese. Bake in 350� oven for 20 minutes or until cheese is
melted and lightly browned.
ST. LOUIS GOOEY BUTTER CAKE
For crust:
1 C. flour
3 T. sugar
1/3 C. butter, softened
For Filling:
1 1/4 C. sugar
3/4 C. butter
1 egg
1 C. flour
2/3 C. evaporated milk
1/4 C. light corn syrup
1 t. vanilla
Powdered sugar
To prepare crust: Preheat oven to 350�.
In mixing bowl, combine flour and sugar, cut in butter until mixture resembles
fine crumbs and starts to cling together. Pat into the bottom and sides of a
greased 9x9x2" pan.
To prepare filling: In mixing bowl beat sugar and butter until light and fluffy.
Mix in egg until combined. Add, alternately flour and evaporated milk, mixing
well after each addition. Add corn syrup and vanilla. Mix at medium speed until
well blended. Pour batter into crust-lined pan. Sprinkle with powdered sugar.
Bake for 25-35 minutes or until cake is nearly set. Do not overcook. Let cake
cool in pan. Sprinkle with additional powdered sugar after cake has cooled.
NORTH'S TUSCAN BREAD SALAD
4 1-inch-thick slices Italian bread
4 oz. mixed greens
6 oz. fresh mozzarella cheese, cut into bite-size pieces
2 large vine-ripened tomatoes, diced medium
1 small red onion, minced
1/2 C. extra-virgin Italian olive oil
1/4 C. balsamic vinegar
1 t. salt
1 t. black pepper, freshly ground
Place bread on a preheated grill; cook until golden brown. Pull bread apart into
medium-size pieces. Place the mixed greens, mozzarella cheese, tomatoes and
onions in a bowl; add the bread, then lightly toss. Add olive oil, balsamic
vinegar, salt and pepper; toss until ingredients are coated with olive oil
mixture.
Makes 4 servings.
MR. FOOD'S BLUEBERRY NUT BREAD
1 pint blueberries, rinsed but not dried
3 C. plus 3 T. whole-wheat flour, divided
2 C. sugar
1 C. pecans, chopped
1 C. vegetable oil
4 eggs
1 t. baking soda
1 t. ground cinnamon
1 t. salt
Preheat oven to 350 degrees. Coat two 9-inch-by-5-inch loaf pans with nonstick
cooking spray. In a medium bowl, combine damp blueberries and 3 Tbsp. flour;
toss to coat evenly. In a large bowl, combine remaining ingredients; mix well.
Carefully stir in coated blueberries, then spoon mixture into loaf pans. Bake 55
to 60 minutes, or until a wooden toothpick inserted in center comes out clean.
Allow to cool slightly then remove to a wire rack to cool completely. Serve, or
cover until ready to serve.
CHERRY CHOCOLATE PECAN CAKE
1 C. pecans, chopped
1 18-oz. chocolate cake mix
1 t. cinnamon
1/4 C. vegetable oil
2 eggs
1 21-oz. can cherry pie filling
1 C. milk chocolate chips
Preheat oven to 350 degrees. Heavily spray Bundt pan with non-stick spray, dust
with flour. Evenly distribute 1/4 cup pecans in bottom of pan. Combine cake mix
and cinnamon in mixing bowl. Add oil, eggs, vanilla and cherry pie filling, mix
well. Stir in chocolate chips and remaining pecans. Pour into prepared pan. Bake
1 hour or until cake tests done. Cool cake in pan 10 minutes. Carefully remove
cake from pan and cool completely.
16 to 20 servings.
CHOCOLATE ALMOND STRUDEL
Flaky pastry wrapped around barely-melted chocolate and toasted almonds. Sinful.
1/4 lbs. butter - melted, clarified
4 sheets filo dough
1/3 C. ground almonds
1 t. cinnamon
2 t. sugar
8 oz. semi-sweet chocolate - coarsely chopped
3/4 C. almonds - toasted, slivered
Preheat oven to 375 F.
Melt and clarify butter. Set aside. Have filo sheets unrolled and covered with a
damp cloth.
Mix ground almonds, cinnamon and sugar together. In another small bowl, combine
chopped chocolate and toasted almonds.
Lay out one sheet of filo. Brush generously with melted butter. Sprinkle on some
of the ground almond mixture. Lay another filo sheet on top. Brush with butter
and proceed as with the first sheet. Once on top layer, brush again with butter.
Place chocolate/almond mixture on the lower third of the stacked filo sheets.
Lift the pastry gently over the chocolate to cover it. Fold in the left and
right edges of the filo about 2 inches towards the center. Roll from the bottom
in jellyroll fashion. Place seam side down on a lightly greased baking sheet.
Bake 35-40 minutes until lightly browned.
Let cool before slicing. Use a serrated knife. Dust with icing sugar before
serving, if desired. Cool thoroughly. The melted chocolate can burn.
CENTRAL MARKET HEAVENLY BERRY AND CREAM DESSERT
1 jar 7-oz. marshmallow cream
1 c. sour cream
1 can crushed pineapple
Juice of 1 lemon
1 prepared Angel Food Cake (10 ounces), cut or torn into 1-inch cubes
1 pint strawberries, sliced or use 2 cups other whole berries like blueberries,
blackberries or raspberries
1/4 C. sliced almonds (optional)
Combine marshmallow cream and sour cream in a large serving bowl. Stir in
pineapple and lemon juice. Add the cubed angel food cake and toss gently. Top
with berries and almonds, if desired.
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RECIPE REQUESTS AND READERS RECIPES
RONNIE is looking for a recipe from the Cracker Barrel Restaurant for APPLE BRAN
MUFFINS. She wrote the restaurant, but they won't share the recipe with her.
Does anyone have it?
JODE was looking for a chocolate syrup recipe. JOANNE sent in this recipe,
Thanks!
CARA'S FUDGE SAUCE
1 C. sugar
3 T. flour
3 T. Hershey's cocoa
1/2 C. butter
1 C. milk
Combine sugar, flour and cocoa in a heavy sauce pan. Add butter and stir over
medium-low heat until butter melts and ingredients are well mixed. Add milk and
bring to a boil over medium to medium-high heat, stirring until thickened.
Store leftovers in refrigerator. Heats up well in microwave.
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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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