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Newsletter for That's My Home & Razzle Dazzle Recipes
Edition 22, October 1, 2002
**Overview of this Issue**
From the Editor
Newsletter Recipes....
Casserole Corner
Recipes from the Recipe Exchange
Actual Restaurant Recipes
Kitchen Tips ...
Subscriber Information
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FROM THE EDITOR
Sorry for the lateness of this issue. I have heard from so many of you that I
decided to go ahead and sent it out, even though it is so late. The next issue
will be out in a few days featuring Halloween recipes.
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NEWSLETTER RECIPES
BREAD BOWL CHILI
2 lbs. ground beef
1 t. minced garlic
1 can (28 oz.) crushed tomatoes
2 cans (15 oz. each) red kidney beans, undrained
1 envelope (1 oz.) onion soup mix
3 T. chili powder
8 kaiser rolls
In a soup pot, combine the ground beef and garlic over medium-high heat and
brown for 10 minutes. Add the crushed tomatoes, kidney beans, onion soup mix,
and chili powder, mix well and bring to a boil, stirring frequently. Reduce the
heat to low and simmer for 30 minutes.
Meanwhile, cut a 1 1/2-inch circle off the top of each roll and remove the bread
circles, hollow out the rolls, leaving 1/2 inch of bread around the sides,
creating bowls. Reserve the circles to serve with the chili for dunking. Place
the bread bowls on plates and spoon the chili into them, allowing the chili to
overflow.
Note: Make sure to have sour cream, chopped onions, and shredded cheese on hand
to use as chili toppers.
MAKE AHEAD POT ROAST
4-5 lbs. bottom round of beef
5 T. of flour
1/3 C. bacon fat or oil
4 C. beef broth
1 carrot, chopped coarsely
1 onion, chopped coarsely
1 rib celery, including some leaves
2 cloves garlic
about 6 parsley stems
3-4 bay leaves
1 t. thyme leaves
6 whole allspice
6 whole peppercorns
about 2 C. of red wine
In a large heavy pot or dutch oven, brown the beef on all sides. Begin with the
fat side down first. Start the pan on high heat and keep the pan hot, probably
no lower than medium high. Turn the meat to brown without piercing it with a
fork.
While the meat is browning, make the sauce. In a heavy saucepan heat the fat
over medium heat. Stir in the flour to make a roux and keep stirring until the
flour becomes a dark nutty brown. Your don't have to stir constantly but you
need to be close by and stir real often. It might take 10 minutes. Don't try to
speed it too much or you will be throwing out a burned roux and starting over.
Carefully stir in the beef stock and bring to a boil, stirring constantly.
Turn the meat over, fat side up. Surround the meat with the coarsely chopped
vegetables, herbs and spices. Pour the sauce and red wine into the pan. The
liquids should come halfway up to the meat. Cover the pan tightly. Place in a
350�F. oven for 30 minutes. Lower the temperature to 325�F. and cook for 2 -3
hours. The meat is done when it can be easily pierced with a fork.
Let the meat cool slightly in the sauce. Remove the meat and strain the solids
from the sauce. Press down on the solids to remove all the liquid. Discard the
solids.
Chill the meat overnight in the sauce. This will allow you to remove the
hardened fat. Reheat the meat in the sauce on top of the stove. Set the meat
aside in a warm place. Bring the sauce to a boil, skimming it as it reduces.
Taste the sauce and add salt, pepper and more wine if necessary. The sauce will
thicken in about 30 minutes.
Meanwhile slice the meat. When the sauce has thickened, place the meat back into
the sauce. Lower heat to simmer, reheat just to warm the meat. Serve on a warm
platter with little sauce over the roast and additional sauce in a gravy boat.
Makes 10-12 servings.
TAFFY APPLE SALAD
1/2 C. brown sugar
1 T. cornstarch
2 T. lemon juice
1 egg, beaten
1 (20-oz.) can pineapple tidbits, drained (save the juice)
1 (8-oz.) carton frozen whipped topping, thawed
5 medium-size Delicious apples, peeled, cored and diced
2 C. miniature marshmallows
1 C. salted peanuts, chopped (optional)
In a small, heavy saucepan, combine brown sugar, cornstarch, lemon juice, egg
and pineapple juice. Cook over low heat, stirring constantly, until thickened,
about 10 minutes. Refrigerate for 1 hour.
In a medium bowl, fold chilled lemon-egg mixture into whipped topping until
blended.
In a large bowl, combine pineapple, apples, marshmallows and peanuts. Stir in
topping mixture. Refrigerate for 2 to 3 hours before serving.
SOFT SUGAR COOKIES
"This recipe makes wonderful soft cookies, which are good for cutting out with
your favorite cookie cutters and in plenty of time for Halloween baking."
3 1/4 C. sifted all-purpose flour
1 t. soda
1/2 t. salt
1/2 C. butter or margarine at room temperature
1 C. sugar
1 egg, unbeaten
1 1/2 t. vanilla
1 t. nutmeg
1/2 C. thick sour cream
Sift together flour, soda and salt. Combine butter, sugar, egg and flavoring in
mixing bowl. Beat on beat-whip speed 2 minutes. Stop, scrape bowl. Add sour
cream and half the flour mixture, blending it in on fold-blend speed. Then mix
on beat-whip speed 1 minute. Stop and scrape bowl. Add remaining flour and stir
in by hand. Chill for 1 hour.
Set oven at 400�F. to preheat. Divide dough in half and roll each part on
lightly floured surface to fourth-inch thickness. Sprinkle with sugar and roll
it in lightly.
Cut dough with a cookie cutter. Using pancake turner, lift cutouts to greased
cookie sheet. Bake 8 to 10 minutes, until golden brown. Cool. Decorate with
icing.
Makes about five dozen cookies depending on size cutters used.
PUMPKIN STREUSEL COFFEE CAKE
1 package yellow cake mix, divided
1 C. canned pumpkin
1 C. sour cream
4 eggs
1/4 C. granulated sugar
1/4 C. water
2 t. pumpkin pie spice, divided
2 T. brown sugar
Preheat oven to 350�F. Grease and flour 10-inch tube pan.
Reserve 2 tablespoons cake mix. Combine remaining cake mix, pumpkin, sour cream,
eggs, sugar, water and 1-1/2 teaspoons pumpkin pie spice in large bowl. Beat at
low speed with electric mixer until moistened. Beat at medium speed 2 minutes.
Pour into pan. In small bowl, combine reserved cake mix, brown sugar and
remaining 1/2 teaspoon pie spice. Sprinkle on top of batter.
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.
Cool in pan 25 minutes. Invert onto cooling rack. Turn right side up. Cool
completely.
SPICED WARM CIDER
1/2 gallon apple cider
1/3 C. dark brown sugar
2 sticks cinnamon
5 whole allspice berries
1 chunk fresh ginger, 1/2 inch by 1/2 inch, peeled
3 whole cloves
8 orange slices
In a 3-quart saucepan, combine cider, sugar, cinnamon sticks, allspice berries,
ginger, and cloves. Heat to a simmer and allow to cook 20 minutes. Strain into a
punch bowl and garnish with orange slices. Serve warm.
Serves 8.
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CASSEROLE CORNER
CHICKEN LASAGNA
1 (12-oz.) package egg noodles
1/2 C. butter
1/2 C. flour
1 t. salt
1/2 t. ground black pepper
1/2 t. dried basil
4 C. chicken broth
5 C. cubed cooked chicken
3 C. cottage cheese (24 ounces)
2 eggs, slightly beaten
8 oz. mozzarella cheese, grated
3/4 C. grated Parmesan cheese
Preheat oven to 350�F. Cook egg noodles according to package directions; set
aside.
In a large saucepan, melt butter over medium heat. Blend in flour, salt, pepper
and basil. Stirring constantly, cook until smooth.
Slowly add broth; stir until sauce is thick and bubbly. Stir in chicken; set
aside.
In a separate large bowl, combine cottage cheese and eggs; set aside.
In a greased 9-by-13-by-2-inch baking dish, layer as follows: 1/3 chicken
mixture, 1/2 egg noodles, 1/2 cottage cheese mixture and 1/2 mozzarella cheese.
Repeat layers, ending with chicken mixture. Sprinkle with Parmesan cheese. Bake,
uncovered, for 1 hour or until hot and bubbly.
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RECIPES FROM THE RECIPE EXCHANGE
CHICKEN AND DUMPLINGS
1 large hen or 10 to 12 large frying pieces of chicken
1 C. celery, chopped
1 C. onion, chopped
1 t. salt
1 t. black pepper
3 qts. water
Place all ingredients in a 6-quart pot, bring to a boil, reduce heat and cover.
Simmer for 1 hour or until chicken is tender and easily pulls away from the
bone. Remove chicken from broth and debone. Discard skin and ligaments. Return
meat to broth and simmer while you prepare dumplings:
2 C. self-rising flour
1 t. salt
2 eggs, beaten
2 T. milk or enough to make dough sticky
Place flour and salt in a large bowl. Make a well in the middle and add beaten
eggs and milk; mix until dough becomes sticky. For rolled dumplings, divide
dough into 3 parts. Place on a well floured surface and pat into hoe cake size
pieces about 1/4" thick; cut into squares or strips and drop into hot chicken
broth. For drop dumplings, drop by rounded teaspoonsful into hot broth.
Bring broth and dumplings to a boil, reduce heat and cover. Simmer for 30
minutes or until dumplings are tender and cooked through. If chicken broth is
not thick enough, remove a little of the hot broth and add 1 tablespoon flour.
Blend well and return to pot. Repeat until broth is thick enough.
Suggestions for Better Chicken and Dumplings:
Add 1/2 C. snipped parsley to dumpling dough.
Add 1/2 t. poultry seasoning to broth.
Add 4 sliced, boiled eggs just before serving.
Add 2 cans of cream of chicken soup to pot before dropping dumplings.
Some cooks like dumplings to be almost noodle thin, but keep in mind that the
less you handle them the tenderer they will be.
Posted by Footsie
FIRESIDE COFFEE MIX
2 C. powdered non-dairy creamer
1 1/2 C. instant hot chocolate mix
1 1/2 C. instant coffee
1 t. cinnamon
1/2 t. nutmeg
Sift together creamer, hot chocolate mix, instant coffee, cinnamon and nutmeg.
Pour into a jar and seal with a lid.
To prepare: Stir 3 tsp of mixture into a cup of hot water. Adjust to taste.
Posted by HDMac
APPLE CRISP CAKE WITH CARAMEL SAUCE
Topping:
1/2 cup flour
1/2 cup rolled oats
1/4 cup firmly packed brown sugar
1/2 cup butter or margarine
Cake:
1 pkg. yellow cake mix (butter recipe)
1 cup water
1/2 cup butter or margarine
1 tsp. cinnamon
3 eggs
2 cups thinly sliced, peeled apples
Sauce:
1-1/2 cups caramel ice cream topping
1/2 cup chopped pecans
Generously grease and flour a 13"x9" pan. In a small bowl, combine flour, oats
and brown sugar; mix well. With a fork or pastry blender, cut in 1/2 cup butter
until mixture resembles coarse crumbs. Set aside. In a large bowl, combine all
cake ingredients except apples; beat at low speed until moistened. Beat 2
minutes at high speed. Pour batter into greased and floured pan. Arrange apple
slices over top of batter. Sprinkle with topping. Bakeat 350�F. for 38 to 43
minutes or until deep golden brown. Cool 5 minutes before serving. In a small
saucepan, combine sauce ingredients. Cook over medium heat until warm, stirring
constantly. Serve warm sauce over warm cake.
Posted by Macklinda
Note: I made this cake the day Linda posted it. I would add 4 C. of sliced
apples the next time I bake it. It also took between 55 - 60 minutes baking
time.
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ACTUAL RESTAURANT RECIPES
IMAGES CAFE CREAM OF BROCCOLI SOUP
2 1/2 lbs. broccoli (stalks and florets), washed and trimmed
1/2 C. finely diced shallot
4 to 5 T. butter to saute vegetables plus 1/4 C. (divided)
2 1/2 quarts warm chicken stock
1/2 C. flour
Salt and pepper to taste
Pinch of ground nutmeg
1 C. whipping cream
Cut broccoli florets off stalks. Coarsely chop stalks; cut florets into
bite-size pieces.
In large soup pot, saute shallots, broccoli stalks and half the florets in 4 to
5 tablespoons butter 7 to 10 minutes or until broccoli stems are softened. Add
warm chicken stock and bring to boil.
In separate pan, melt remaining butter and whisk in flour to make roux. Cook
over low heat, stirring, 2 minutes. Remove from heat.
When stock mixture comes to boil, reduce heat and simmer 10 minutes. Return
broccoli mixture to boil and gradually whisk in roux. Cook 5 minutes to allow
soup to thicken slightly.
Remove from heat. Blend soup in batches if needed, in blender or food processor
until smooth. Return soup to pot and add remaining broccoli florets. Bring to
simmer and cook 10 minutes. Adjust seasonings to taste, adding salt, pepper and
nutmeg. Slowly stir in cream and heat through. Makes 3 1/2 quarts or about 12
servings.
HUTZLER DEPARTMENT STORE CHEESE BREAD
1 package or cake of yeast
1 C. lukewarm water
9 1/2 C. bread flour
2 t. salt
1/4 C. sugar
2 C. milk
13 1/2 oz. sharp Cheddar cheese, grated
2 1/2 T. each margarine and butter
Dissolve yeast in lukewarm water. Mix together salt, sugar, margarine, butter
and milk. Stir in yeast. Add flour 1 C. at a time, enough to make a soft dough
(you may not need the whole 9 1/2 C.) Knead dough, cover with a dishtowel and
set aside to rise until double in bulk, about two hours.
Grease four 4-by-8-inch bread pans. Divide dough in four parts and tuck the
dough into bread pans. Cover with towel and let rise again. Bake in a preheated
300�F. oven for one hour. Makes four small loaves.
For more Restaurant Recipes visit Eating Out .... In at
http://www.razzledazzlerecipes.com/eatingout/index.htm
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KITCHEN TIPS
TIPS FOR PERFECT PIE CRUSTS
* Handle pie dough lightly.
* Keep ingredients chilled.
* Measure ingredients carefully.
* Do not over-blend fat into flour mixture or the crust will lose its airiness
and be tough and mealy instead of light and flaky.
* Use only enough liquid for dough to clump together.
*After mixing, form dough into a ball, flatten into a disk, wrap in plastic and
chill to allow dough to rest. Most doughs keep for several days in the
refrigerator or months in the freezer. Before rolling, take dough out of the
fridge or freezer for 10 minutes to an hour.
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Copyright That's My Home 2001 - 2002
 
[ 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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