recipes, food and cooking

May 1, 2004

Barbecuing season is here at my house so I thought I share a few new recipes with you. Enjoy!

I've added lots of new recipes in April both at That's My Home and Razzle Dazzle Recipes, so if you haven't been there in awhile come on in and look around. I've added lots of new recipes to Quantity Cooking and a new Camping Recipes section at Razzle Dazzle Recipes, plus added many new recipes to other sections.

     Mary Ellen        

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1/2 cup water
1/8 teaspoon dry, unflavored gelatin
1/3 cup white vinegar
1/2 cup olive oil
1/2 teaspoon finely minced red bell pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon worcestershire sauce
1/8 teaspoon coarse ground black pepper
dash parsley
dash oregano
dash thyme
dash basil
1 tablespoon grated Romano cheese
1 tablespoon grated Parmesan cheese
2 tablespoons egg substitute

2 boneless, skinless chicken breasts
salt and pepper
6 cups romaine lettuce, chopped
1/4 cup red cabbage, shredded
1/4 cup carrot, shredded
4 pita breads
4 teaspoons shredded, fresh parmesan

Make the dressing by first dissolving the gelatin in the water. Heat the mixture in the microwave on high for two minutes or until it begins to rapidly boil. Add the vinegar, then whisk while adding the oil. Add bell pepper, salt, garlic powder, worcestershire, black pepper, parsley, oregano, thyme and basil. Let dressing cool for about 15 minutes before adding cheeses and egg substitute. Whisk until slightly thicker, then chill.
Overnight refrigeration makes the dressing thicker.

Preheat a barbecue or indoor grill to medium heat. Salt and pepper the chicken, then grill it for 5 minutes per side, or until done. Remove chicken from the grill and dice it.

While chicken cooks, prepare the salad by combining the romaine lettuce,
red cabbage and shredded carrot in a large bowl and toss.

Prepare the sandwiches by first microwaving each pita for 20 seconds.

Fold each pita in half like a taco, then add 1 to 1 1/2 cups of the romaine salad into the bread.

Add about 1/3 cup of diced chicken on top of the salad in the pita.

Pour about a tablespoon of dressing over each sandwich.

Sprinkle about a teaspoon of shredded fresh parmesan on top of each one and serve.


4 boneless skinless breast halves
1/4 cup fresh squeezed orange juice
1 teaspoons grated orange peel
1 tablespoon olive oil
1 tablespoon fresh squeezed lime juice
1 teaspoon grated ginger root
1 clove garlic minced
1/4 teaspoon hot sauce
1/2 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon pepper

In large shallow bowl mix juices, oil, peel, ginger, hot sauce, and oregano. Add chicken, turning to coat. Cover and marinate.

Sprinkle chicken with salt and pepper and place on hot grill (about 6 inches from heat). Grill, turning, for about 10 minutes or until fork can be inserted with ease and juices run clear.

Serve with rice


2 flank steaks, 1 lb. each
1/2 lb. sliced bacon, cooked and crumbled
1 cup finely chopped fresh mushrooms
1 cup finely chopped green onions
1/4 cup finely chopped basil or 4 teaspoons dried basil
2 tablespoons minced fresh chives

Pound flank steaks on both sides.

Combine bacon, mushrooms, onions, basil and chives. Spread evenly over steaks.

Roll meat and secure with skewers or wooden picks. Cut each roll into 1/2" to 3/4" slices and secure each slice with a skewer or wooden pick.

Grill over hot fire for 4-6 minutes, or until meat reaches desired doneness.

Remove picks before serving.

Serves 6-8

1-1/2 lbs. ground beef
1 egg slightly beaten
1/2 teaspoon salt
dash pepper
1/2 cup carrots, shredded
1/4 cup celery , chopped
1/4 cup green pepper, chopped
12 slices bacon
1/2 cup Italian salad dressing

Combine beef and egg. Divide into 6 portions and pat out into 6" x 4" rectangles.

Combine salt pepper carrot celery and the green pepper.

Place equal amounts of vegetable mix on each ground beef rectangle, roll up jelly roll style.

Wrap each with 2 slices bacon, secure with toothpick. Place in baking dish
Pour the salad dressing over top. Let stand for about an hour, turning occasionally to keep all sides coated. Remove rolls from pan.

Grill over med coals for 20- 25 minutes baste with marinade left in dish. Turn and baste occasionally.

Remove toothpicks and serve.


10 oz. jar peach preserves
1/4 cup white wine vinegar
2 tablespoon finely chopped jalapeno chili
1 tablespoon finely chopped ginger root
2 pork tenderloins (3/4 lb. each)
1/4 to 1/2 teaspoon salt

Heat grill.

To make glaze:

In small saucepan, combine preserves, vinegar, chili and ginger root; mix well.

When ready to grill, sprinkle tenderloins with salt.

Place pork on gas grill over medium heat or on charcoal grill 4-6 inches from medium coals.

Cook 20-25 minutes or until no longer pink in center, turning frequently and brushing with glaze during last 10 minutes of cooking time.

To Serve: Heat remaining glaze over low heat until hot.

Serve warm over pork.

Served with brown mustard on hoagie rolls

2 pounds bratwurst
2 onions, thinly sliced
1 cup butter
6 (12 fluid ounce) cans or bottles beer
1-1/2 teaspoons ground black pepper

Prick bratwurst with fork so they won't explode as they cook, and add to a large stew pot. Add onions and butter or margarine, and slowly pour beer into the pot. Place pot over medium heat, and simmer for 15 to 20 minutes.

Preheat grill for medium high heat. Lightly oil grate, and place bratwurst on grill. Cook for 10 to 14 minutes, turning to brown evenly. Serve hot off the grill.

Makes 4 servings

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4 cans (16 oz each) baked beans, drained
1 bottle (12 oz) chili sauce
1 large onion, chopped
1 lb. sliced bacon, cooked and crumbled
2 C. packed brown sugar

In two ungreased 2 qt. baking dishes combine all of the ingredients. Stir till blended.

Bake uncovered at 350º for 45-50 minutes or till heated through.

This makes two casseroles

Serves 10-12


2 Cans Great Northern beans, drained
2 Cans black beans, drained
1 8-oz. can tomato sauce
1 4.5 can chopped chiles
3/4 C barbecue sauce
3/4 C salsa
1/4 C packed brown sugar

Dump all into a slow cooker and heat on low for at least 4 hours.


3 pounds new potatoes (cut into 1/4-inch slices)
1/3 cup cold water
1/2 cup salad dressing
1/4 cup ranch flavored dressing
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. garlic powder
6 slices bacon (cooked crisp and crumbled)
1/2 cup celery slices
1/2 cup red pepper strips
1/2 cup sliced green onions

Place potatoes and water in 3-quart microwave dish and cover. Microwave on high for 14 to 16 minutes or until tender, stirring after 8 minutes; drain.

Mix dressings and seasonings in large bowl until well blended. Add potatoes and remaining ingredients; mix well.

Refrigerate for at least 30 minutes before serving.

Makes 8 cups


2 small eggplant, peeled and cubed
1/2 cup olive oil

Saute 10 to 15 minutes, until soft.

1 large onion, cut in small chunks
1 1/2 cups chunked celery
1 cup chunked green pepper
1 cup pitted black olives
1 1/2 cups bottled chili sauce
1 teaspoon salt, pepper to taste
1/2 cup red wine vinegar
1/4 cup water

Mix with sautéed mixture and marinate overnight.

Serves 8


1 can black cherries
1 can crushed pineapple
1 package raspberry Jell-O
1 package cherry Jell-O
3/4 cup chopped pecans
3 (3-oz) packages cream cheese
2 cans of Coca Cola

Drain juice from cherries and pineapple. Heat to a boil and mix Jell-Os. Soften cream cheese with hot mixture; cool.

Add Coca-Cola to mixture and then add cherries, pineapple and nuts. Congeal in desired mold or dish.


1 bottle (8 oz.) prepared Italian Dressing
2 tablespoons dijon mustard
1 cup fresh broccoli florets
1 cup sliced fresh mushrooms
1 cup cherry tomato halves
1 cup sliced zucchini
1 package (9 oz.) refrigerated cheese or meat filled tortellini, cooked and drained.
1/2 cup sliced ripe olives

In a large bowl combine Italian dressing and mustard. Add remaining ingredients and toss to coat. Cover and chill.

Serves 6-8


1 12 oz. package of rotelle pasta cooked and drained
1 cup red onion
1 cup red bell pepper
1 can Mexi-corn 8 oz. drained
1 can diced green chilies (4 oz.)
1 to 2 chopped jalapenos
1/4 cup chopped fresh cilantro
1 cup prepared Italian salad dressing
1 tablespoon Chili powder
2 teaspoons ground cumin
1 cup Mexican cheese (or cheddar) optional

In large bowl, combine pasta, onion, red pepper, chiles, jalapenos, and cilantro.

In small bowl, combine 1 cup Italian dressing, chili powder and cumin pour over pasta mixture tossing to coat well.

Chill at least 4 hrs.

When ready to serve sprinkle cheese on top.

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2 cups pineapple chunks
1 pint sliced strawberries
1 pint blueberries
2 cups seedless grapes

1 1/4 cup milk
1/2 cup sour cream
1 (3/4 oz) package instant banana pudding
8 oz can crushed pineapple, undrained

Layer fruit in trifle bowl

In separate bowl, combine milk and sour cream; blend well. Add pudding mix and beat until well blended, about 2 minutes. Stir in the crushed pineapple. Spoon over ingredients in the trifle bowl.

Refrigerate for several hours to blend the flavors.


25 creme-filled chocolate cookies
1/4 cup margarine - melted
1/2 gallon ice cream (any flavor)
1 large can evaporated milk
1 cups sugar
2 squares unsweetened chocolate
1/2 cup butter or margarine
Cool Whip
Chopped nuts

Crush cookies, including creme centers. Mix with 1/4 cup melted margarine. Press into 9 x 13 pan.

Bake at 350° F. for 8 minutes. Cool.

Soften ice cream, slice and lay over cookie crust. Freeze.

Fudge Sauce
In large pot mix evaporated milk, sugar, and unsweetened chocolate. Cook at medium heat until chocolate melts. Add margarine, boil 8 minutes, stir constantly. Cool thoroughly.

Pour over ice cream. Freeze.

Spread with Cool Whip and top with nuts.

2 pkgs (10-oz each) frozen sweetened strawberries, thawed
2-1/2 cups miniature marshmallows
1 cup chopped pecans
1 cup whipping cream
1 tsp vanilla extract

In a bowl, combine the strawberries, marshmallow and pecans.

In a mixing bowl, beat cream and vanilla until stiff peaks form; fold into strawberry mixture.

Spoon into dessert dishes or serving bowl.

Yield: 8 to 10 servings


2 cups graham cracker crumbs
1/2 cup sugar
1/2-cup butter or margarine melted
16 ounces cream cheese softened
1 cup sugar
1 teaspoon vanilla
3 large banana - sliced
20 ounces crushed pineapple - well drained
12 ounces Cool Whip
1/2 cup chopped nuts
4 ounces maraschino cherries - drained and halved

Combine the 1/2-cup sugar, graham cracker crumbs and melted butter. Press into a 9 x 13-inch pan. Bake crust at 350° F. for 15 minutes. Let cool.

Cream together cream cheese, remaining sugar and butter. Spread cream cheese mixture over graham cracker crust.

Layer sliced bananas, drained pineapple, and cool whip in order. Sprinkle with chopped nuts then maraschino cherries.

Cover and refrigerate for 6 hours or overnight.

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2 lbs. Ziti (uncooked)
2 lbs. Ricotta Cheese
3 Oz. Grated Romano Cheese
3 Cups Tomato Sauce
1/2 Teas. Black Pepper
1 1/2 lbs. Shredded Mozzarella Cheese

Cook Ziti according to package directions - 12 to 14 minutes until al dente stirring often. After cooking, drain ziti well, but DO NOT RINSE OFF UNDER WATER!

While Ziti is cooking preheat oven to 350F. Combine ricotta, romano, tomato sauce (reserve 1/4 cup) and pepper in large mixing bowl.

Gently combine cooked ziti with cheese/sauce mixture. In a 13" x 9" x 2" pan, spread the 1/4 cup reserved sauce. Add ziti and top with mozzarella cheese. Cover loosely with aluminum foil and bake until mozzarella is thoroughly melted (about 12-15 minutes). Serve with garlic bread and additional sauce if desired.


1/2 cup (1 stick butter), softened
1/3 cup masa harina
1/4 cup water
1 1/2 cups frozen corn, thawed
1/4 cup cornmeal
1/3 cup sugar
2 tablespoons heavy cream
1/4 teaspoon salt
1/2 teaspoons baking powder

Preheat oven to 350° F.

Blend butter in a medium bowl with an electric mixer until creamy. Add the masa harina and water to the butter and beat until well combined.

Put defrosted corn into a blender or food processor and with short pulses, coarsely chop the corn on low speed. You want to leave several whole pieces of corn.

Stir the chopped corn into the butter and masa harina mixture. Add cornmeal to mixture and combine.

In another medium bowl, mix together the sugar, cream, salt, and baking powder. When the ingredients are well blended, pour the mixture into the other bowl and stir everything together by hand.

Pour corn batter into an ungreased 8" x 8" baking pan. Cover the pan with aluminum foil. Place this pan into a 13" x 9" pan filled 1/3 of the way up with hot water. Bake for 50-60 minutes or until the corn cake is cooked through. When the corn cake is done, remove the small pan from the larger pan and let sit for at least 10 minutes.


1 envelope Active dry yeast
1/4 cup Very warm water
1/3 cup Sugar
1/4 cup Butter or margarine
1 teaspoon Salt
1 cup Scalding hot milk
1 Egg - lightly beaten
4 1/2 cups Sifted all-purpose flour
2 tablespoons Melted butter or margarine - for brushing rolls

Sprinkle the yeast over very warm water in a large bowl (Very warm water should feel comfortably warm when dropped on wrist.) Stir until yeast dissolves.

Add sugar, the 1/4 cup butter or margarine and salt to hot milk and stir until the sugar dissolves and butter or margarine is melted. Cool mixture to 105 to 115° F.

Add milk mixture to yeast, then beat in egg.

Beat in 4 cups of the flour, 1 cup at a time, to form a soft dough. Use some of the remaining 1/2 cup of the flour to dust a pastry cloth. Knead the dough lightly for 5 minutes, working in the remaining flour (use it for flouring the pastry cloth and your hands).

Place dough in a warm buttered bowl; turn greased side up. Cover and let rise in a warm place until doubled in bulk, about 1 1/4 to 1 1/2 hours. Punch dough down and knead 4 to 5 minutes on a lightly floured pastry cloth. Dough will be sticky, but use as little flour as possible for flouring your hands and the pastry cloth, otherwise the rolls will not be as feathery light as they should be.

Pinch off small chunks of dough and shape into round rolls about 1 1/2 to 1 3/4 inches in diameter. Place in neat rows, not quite touching, in a well-buttered 13 x 9 x 2 inch pan. Cover rolls and let rise in a warm place until doubled in bulk, 30 to 40 minutes.

Brush tops of rolls with melted butter or margarine, then bake in a 375° F. oven for 18 to 20 minutes or until nicely browned.

Serve warm with plenty of butter.

This recipe yields about 2 dozen rolls.

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Cube steaks—topped with a zesty sauce—make it easy to have a great dinner on the table in no time. They’re perfect for a midweek meal.

4 cube steaks (4 ounces each)
2 cloves garlic, minced
1 teaspoon curry powder
1/2 teaspoon crushed hot red pepper flakes
1 cup reduced-sodium beef broth
1/4 cup prepared peanut sauce
1/2 cup chopped fresh cilantro

Spray a large nonstick skillet with vegetable cooking spray. Heat skillet over medium heat.

Add steaks to skillet. Cook, turning once, until browned, about 10 minutes. Place steaks on a plate. Cover and keep warm.

Add garlic, curry powder, and red pepper flakes to skillet. Cook, stirring constantly, for l minute. Add broth and peanut sauce. Cook, stirring occasionally, until mixture thickens slightly, about 5 minutes. Stir in cilantro.

Place steaks on a serving platter. Spoon sauce over top. Serve immediately.

Serves 4

Posted by Karen


1 (18.5-ounce) package chocolate cake mix
4 eggs, slightly beaten
1/2 cup vegetable oil
1 pound sour cream
1/2 cup Kahlua or any coffee flavored liqueur
8-ounces semi-sweet chocolate chips or cinnamon chips
Coffee glaze
Chopped pecans

Preheat oven to 350° F. Grease one 10-inch bundt cake pan and dust with cocoa.

Combine cake mix, eggs, oil, sour cream, Kahlua and chocolate chips in a bowl in order listed. Using electric mixer, beat until creamy and smooth. Pour into prepared cake pan.

Bake for 60 minutes or until the surface springs back when touched lightly.

Cool on a wire rack for 10 minutes, invert onto a cake plate, and drizzle glaze over the warm cake. Sprinkle generously with nuts.

Garnish individual servings with whipped cream and chocolate covered coffee beans, if desired.

Coffee Glaze: Combine 1 1/2 cups powdered sugar, sifted; 1 1/2 tablespoons strong coffee or cream; and 3 tablespoons Kahula in a bowl. Whisk mixture until thoroughly blended – creamy and smooth.

Recipe Courtesy of Lyn Nichols, Host of What's Cookin'

Posted by Darlene


The Original Oyster House in Mobile and Gulf Shores, Alabama has been in business since 1983 and is not affiliated with any other Original Oyster House restaurant in the United States. It is a GREAT place to eat!!!

8 ounces cream cheese
1 (8 ounces) tub Cool Whip
1 cup peanut butter
8 ounces powdered sugar
3/4 cup mini chocolate chips
1 Oreo Pie Shell

Mix cream cheese, peanut butter and powder sugar together. Add cool whip and blend well. Fold in chocolate chips. Pour into pie shell. Should be mounded, high in the middle.

NOTE: Keep refrigerated, serve with a dollop of whip cream.

Yield one pie

Posted by Sallie

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Soak wooden skewers in water for 30 minutes before using them so they won't burn during cooking.

If you prefer metal skewers, which have a long life, use square or twisted types, which will hold the food better than round ones.

To keep food from slipping off during cooking and turning, use two parallel skewers rather than a single skewer.

If you're using a wooden skewer, as you thread the food move the pieces close together, with no space showing. If the skewer is metal, you can leave small spaces between the pieces.

When using foods with different cooking times (such as shrimp and beef), don't combine them on the same skewer. Instead, make skewers of just shrimp or just beef, start cooking the beef first, and then combine them on a serving platter.

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