September 1, 2003

I want to start out by telling you all how happy I am to be doing the newsletter again. I'm going to be doing it a little differently this time and I hope you'll like the new format. On the first of each month I'll be sending out the regular monthly newsletter. Weekly I plan to send out a few new recipes that we've tried during the week and have decided they are keepers!

I also will introduce a new section at the beginning that is added to either That's My Home or Razzle Dazzle Recipes. This month it's the "Flavors of Fall', featuring Apple Recipes, Pumpkins and Squash Recipes, Lunch Box Treats, Canning Recipes and Tailgating Recipes.

Be sure to watch The Main Street Mall at That's My Home, I've added a lot of recipes there in the last month and have more changes in mind for in the future. Coming sometime this month will be a new Pizza Shop. If there are recipes you'd like to see added, please let me know!

Enough gab for now, on to the recipes!

     Mary Ellen        



1/2 C. butter
2 C. white sugar
1/2 C. milk
3/4 C. chunky peanut butter
3 C. oatmeal
6 T. cocoa
1 t. vanilla

Place the margarine, sugar and milk in a saucepan and bring to a boil over high heat, stirring. Boil one minute, stirring constantly. Remove from stove and add peanut butter, oatmeal and cocoa, then the vanilla. Stir well and drop by rounded teaspoonfuls on waxed paper-lined cookie sheets. Refrigerate until set. Store in airtight container in refrigerator.

Makes about 5 dozen.

Variation: Add 1 C. chocolate chips along with the vanilla.


1 1/8 C. cake flour
3 T. canola oil
1/2 C. sugar (divided)
8 oz. cream cheese, room temperature
1 egg
1 t. vanilla extract
1/8 t. pineapple extract
1 can (20 ounces) crushed pineapple, drained
1 can (11 ounces) mandarin oranges, drained and chopped
1/3 C. shredded coconut
1/4 C. sliced almonds

Preheat oven to 350° F.

In small bowl, mix flour, oil and 1/4 cup sugar until crumbly. Press into bottom of 9-inch square or 11 X 7-inch pan. Bake in preheated oven 10 minutes and remove from oven.

In large bowl, beat cream cheese, egg, remaining sugar and vanilla and pineapple extracts. Add pineapple and oranges and blend. Pour mixture over crust and top with coconut and sliced almonds. Bake in preheated oven 30 to 35 minutes or until golden brown.

Cool on wire rack. Refrigerate 2 hours before cutting into squares.

Makes 9 or 10 bars.

Note: Drizzle with glaze of powdered sugar and milk, if desired.


1 C. butter-melted
5 squares (1 oz. each) semisweet chocolate, melted
2 squares (1 oz. each) unsweetened chocolate, melted
3 eggs
1 T. vanilla extract
1 1/4 C. sugar
1/2 C. all-purpose flour
1 1/2 t. baking powder
1/2 t. salt
1 C. semisweet chocolate chips
1 C. pecans, chopped (optional)

Preheat oven to 350° F.

Stir together the melted chocolates, butter and sugar. Blend in the eggs and vanilla. Stir in the flour, baking powder and salt. Add chocolate chips and pecans.

Pour into a greased 13 x 9-inch pan. Bake 30 minutes or until toothpick inserted in middle comes out clean.


3 C. flour
1/4 t. baking soda
1/4 t. salt
1/2 C. sour cream
1 t. vanilla extract
1 t. almond extract
1 C. butter
3 C. sugar
6 eggs
2 C. fresh or frozen peaches, chopped

Preheat oven to 350° F. Grease and flour 10-inch tube pan.

In a medium bowl, combine flour, baking soda and salt.

In a small bowl, combine sour cream and vanilla and almond extracts.

In a large bowl, cream margarine and sugar, add eggs, beating well after each addition. Add sour cream mixture; beat well. Gradually add flour mixture, beating well; stir in peaches. Spoon into prepared pan.

Bake 75 to 80 minutes.



1 1/2 C. milk
6 eggs
1/3 C. maple syrup
3 T. sugar, divided
1 T. grated orange peel
1/3 t. salt
8 slices French bread (4-by 3-by 1-in.)
4 C. sweet cherries, halved and pitted
1/2 C. orange juice
Vanilla yogurt

Combine milk, eggs, maple syrup, 2 tablespoons sugar, orange peel and salt; mix well. Pour half of mixture into each of two 9-inch-square baking dishes. Dip both sides of each slice of bread in milk mixture; arrange in the same baking dish. Cover with plastic wrap and refrigerate overnight. Marinate cherries in orange juice and remaining 1 tablespoon of sugar overnight.

Carefully transfer slices to a nonstick, buttered baking sheet using a large spatula; allow excess liquid to drip into pan used for soaking. Bake in preheated 400-degree oven for 15 to 18 minutes; turn slices over halfway through baking time. Top each slice with 1/2 cup cherries and a dollop of vanilla yogurt. Serve immediately.

Serves 6 to 8.


2 eggs
1/2 C. confectioner sugar
1/4 C. milk
2 T. maple syrup
1/2 t. ground cinnamon
8 slices white bread,  cut into 4 strips each
about 3 T. butter divided

In a shallow dish,  beat the eggs ,sugar, milk, maple syrup, and cinnamon with a fork until well blended. Dip each bread strip into the mixture, coating completely.

In a large skillet, melt 1 tablespoon butter over medium heat. Cook the bread strips a few at a time for 2 to 3 minutes per side, or until golden, adding more butter as needed.

Sever immediately or allow to cool, then cover and chill until ready to serve; when ready to serve, reheat in the oven or toaster oven for 3 to 5 minutes, or until heated through.


1 C. almonds - slivered
1/3 C. confectioners' sugar
2 T. butter, softened
1 t. almond extract
5 egg whites and 1 large egg, separated
2 8-oz. packages refrigerated crescent rolls
2/3 C. raspberry preserves
1/4 C. sliced almonds
1 T. sugar

In medium bowl, combine ground almonds, confectioners' sugar, softened butter, and almond extract with egg yolk. Mix until well blended. Mixture will be stiff. Set aside.

Spray 10-inch tart pan with removable bottom generously with cooking spray. Press one can of dough over bottom and ˝ inch up sides to form crust. Pinch perforations to seal.

Separate remaining can of dough into eight triangles. Spread 1 rounded tablespoon of almond filling on each triangle. Starting at the wide end of the triangle, roll to opposite point. Arrange filled crescents around edge of dough-lined tart pan. Spoon preserves evenly over center of dough, spreading just to the filled rolls.

Bake at 350° F. for 15 to 20 minutes or until golden brown.

Prepare a meringue by beating egg whites until frothy. Remove almond ring from oven and brush with meringue. Sprinkle with almonds and sugar. Bake at 350 degrees for 25 to 30 minutes or until golden brown. Let set 30 minutes before serving. Release from tart pan by pushing gently on bottom.

Servings: 8 to 10



2 t. sesame oil
4 skinless, boneless chicken breasts, sliced crosswise into thick medallions
3 ripe peaches, peeled and sliced
4 green onions, chopped, green part included
1 heaping t. minced fresh ginger or 1/2 t. ground ginger
Garlic powder
Salt and pepper to taste

Peel peaches with a potato peeler and slice over a bowl to catch juice. Cut onions into bite-size pieces and mince ginger. Add ginger and onion to the peaches and stir.

Heat oil in a large nonstick skillet on medium heat. Sprinkle chicken with salt, pepper and garlic powder. Saute in oil for 2 minutes on each side, turning with tongs, until lightly browned.

Add peach mixture. Stir to combine. Cover, reduce heat and cook gently for 10 minutes or until chicken is no longer pink inside.

Serves 4 generously.


1/2 C. plain fat-free yogurt
1/4 C. chopped red onion
2 T. crumbled Roquefort cheese
1 T. snipped fresh chives
1/8 t. white pepper
2 ripe small pears, halved lengthwise, cored and stemmed
Lemon juice
4 boneless center-cut pork chops

For sauce, in a small bowl combine yogurt, onion, Roquefort, chives and white pepper. Cover and refrigerate until ready to use. Rub cut surfaces of pears with lemon juice.

Sprinkle pork chops with salt and pepper. Grill chops on rack of uncovered grill directly over medium heat for five minutes. Turn chops. Add pears to grill, cut sides down. Grill chops and pears for seven to 10 minutes, or until pork is tender and no longer pink. Serve pork chops and pears with sauce.

Makes 4 servings.


1/4 C. unsalted peanuts
1 lb. medium carrots
1 t. vegetable oil, preferably peanut
2 t. unsalted butter
1/4 t. hot red pepper flakes or to taste
Kosher salt and freshly ground black pepper to taste
Squeeze of fresh lime juice

Preheat the oven to 350° F. Put the peanuts in a shallow pan and bake for 10 minutes. Let cool and chop coarse. Coarsely grate the carrots.

Melt the oil with the butter in a large wok or skillet over high heat until hot but not smoking. Add the carrots and cook, stirring constantly, until cooked evenly, about 5 minutes. Stir in the peanuts and pepper flakes and season with salt and pepper.

Finish with a squeeze of lime juice and serve hot.

Serves: 4.

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7 1/2 T. butter (divided)
1/2 C. flour
1 C. diced onion
1 large clove garlic, minced
4 C. chicken stock
1 can (15 ounces) tomato puree
12 medium-sized ripe tomatoes, cored, peeled and chopped (see note)
3 T. honey
1 t. dried basil
1/2 t. chili powder
3 dashes hot pepper sauce
1/2 C. chopped carrots
1/2 C. chopped zucchini
1/2 C. chopped celery
1/2 C. chopped red bell pepper
1/2 C. chopped green bell pepper
1/2 C. chopped fresh mushrooms
1 T. dill weed
1 t. parsley
1/2 t. black pepper
1/8 t. cayenne pepper
Salt and pepper to taste

Prepare roux: Melt 4 1/2 tablespoons butter in saucepan. Stir in flour until well blended. Cook over low heat, stirring often, for 3 to 5 minutes, until it starts to thicken and is honey colored. Remove from heat and set aside.

Melt remaining 3 tablespoons butter in large heavy pot. Add onions and cook gently 5 minutes. Add garlic and cook 2 more minutes.

Add chicken stock, bring to boil and reduce to simmer. Whisk in roux until stock is thickened and smooth. Add remaining ingredients. Simmer 30 to 45 minutes, stirring often. This is a thick chowder that can be adjusted to taste by adding more chicken stock. Serve with spinach pasta or corn muffins. Makes about 6 servings.

Note: Cut an "x" on the bottom of each tomato. Pour boiling water over tomatoes, let sit 5 minutes, then core, peel and chop.


For the pepper cream:
1 jar (7-ounce)roasted red peppers, drained and patted dry
3 T. sour cream
2 T. pepper sauce

For the bisque:
1 T. olive oil
1 large leek (white portion only) well rinsed and chopped
2 carrots, diced
3/4 t. dried basil leaves
1 can (14 1/2-ounce) chicken broth
3/4 lb. potatoes, peeled and cut into 1/2-inch pieces
1 can (103/4-ounce) condensed cream of corn soup
1 C. half-and-half
1 C. frozen corn
1/4 t. salt
1 T. pepper sauce

To make the pepper cream: Combine roasted peppers, sour cream and 2 tablespoon pepper sauce inn blender or food processor. Cover; process until pureed. Set aside.

Heat oil in large saucepan. Add leeks and carrots; cook over medium heat 4 minutes until just tender. Add thyme and basil; cook 1 minute. Stir in chicken broth and potatoes. Bring to a boil. Reduce heat to low; cook, covered, 5 minutes or until potatoes are just tender. Stir in corn soup, 1 cup water, half-and-half, corn and salt. Bring just to a boil. Reduce heat to low; cook 3 minutes, stirring. Stir in pepper sauce.

Ladle soup into bowls. Top with dollop of reserved red pepper cream; swirl into soup. Garnish with chives, if desired.

Makes 6 servings.


1 4- to 4-1/2-pound chicken, roasted and meat removed from the bones
2 T. olive oil
1 C. chopped red onion
3 carrots, cut in half lengthwise and sliced
1 C. sliced celery
6 C. chicken broth
1 bay leaf
2 t. chopped dried basil
2 T. chopped fresh parsley
1/2 C. barley

Salt and pepper to taste

Cut the chicken into bite-size pieces, and set aside.

In a large soup pot, heat the olive oil. Add the onion, celery and carrots, stir to coat with oil, and sauté just until they begin to lose their crispness. Add chicken broth, bay leaf, basil and parsley, and heat just to boiling. Reduce heat to simmer, and add chicken.

Meanwhile, bring barley and 2 cups of water to a boil in a saucepan. Reduce heat, cover and simmer until water is absorbed, about 30 to 40 minutes. Stir barley into soup, taste for seasonings and serve.

Makes 8 servings.



2 C. whole wheat flour
2 t. baking powder
1 t. baking soda
3/4 t. ground cinnamon
3/4 t. ground nutmeg
1/3 C. maple syrup or honey
1/3 C. skim milk
2 egg whites
2 C. grated carrots (about 4 medium)
1/3 C. golden raisins

Preheat oven to 350° F. Coat 12 muffin cups with nonstick cooking spray.

Combine flour, baking powder, baking soda, cinnamon and nutmeg, and stir to mix well. Add the maple syrup or honey, skim milk, egg whites and carrots, and stir until the dry ingredients are moistened. Fold in the raisins.

Fill prepared muffin cups 3/4 full. Bake 15 to 17 minutes, or until a wooden toothpick inserted in the center of a muffin comes out clean.

Remove the muffin tin from the oven and allow it to sit for 5 minutes before removing muffins. Serve warm or at room temperature.

Makes 12 muffins


1 lb. lean ground beef
1 small onion, chopped
1/2 t. garlic powder
1 envelope taco seasoning mix
1 can (8 oz.) tomato sauce
1 C. low-fat sour cream
1 C. low-fat cottage cheese
2 C. crushed tortilla chips
2 C. (8 oz.) shredded Cheddar or Jack cheese

Preheat oven to 350° F.

In a large skillet, brown ground beef; remove from heat and drain off excess liquid and fat. Add onion, garlic powder, taco seasoning mix and tomato sauce; mix and set aside.

In a medium-size bowl, combine sour cream and cottage cheese. Set aside.

Place half the crushed chips in bottom of 2-1/2-quart casserole dish that has been coated with nonstick vegetable spray. Add enough meat mixture to cover chips, then cover with half the sour cream mixture. Sprinkle with half the shredded cheese.

Repeat layers. Bake uncovered for 30 to 35 minutes, until cheese melts and casserole is heat through.

Serves 6.


Use a ''soap shake'' to clean your blender: Partly fill blender with hot water. Add one drop of dish detergent. Run blender briefly, then empty soapy water. Rinse with clean hot water.

If unsure about the age of eggs, place them in a bowl of cold water. If they sink, they're still fresh. If they float, they should be discarded.

Freeze leftover wine into ice cubes for future use in casseroles and sauces.



4 chicken breast halves (about 5 ounces each), cut in bite-size pieces
1/4 C. vegetable oil
1/2 C. pea pods, stems removed
1 C. broccoli buds
1/2 C. red bell pepper strips
1 C. cut yellow squash, sliced in half-moon shapes
1C. cut carrots, cut in very thin julienne strips
1/2 C. teriyaki glaze (see recipe)
8 slices jack cheese (1 ounce each)
4 pieces Greek pita bread
4 large lettuce leaves
4 pickle spears

In large oven-proof skillet, saute chicken pieces in oil. When chicken is almost cooked through, add vegetables and cook an additional 1 to 2 minutes. Vegetables should be bright and firm to the bite. Do not overcook.

Add teriyaki glaze to coat vegetables and chicken. Shingle cheese over chicken and vegetables and set under broiler. Broil until cheese is melted, 1 to 2 minutes.

Microwave pita bread 10 seconds. Pour vegetable-cheese mixture over pita bread. Fold pita over and secure with decorative pick.

Makes 4 servings.


1/2 C. soy sauce
1/4 C. plus 2 T. sugar
Pinch of minced fresh ginger
1/4 t. garlic powder
1/4 t. black pepper
1 1/2 t. dry sherry
1 1/2 T. pineapple juice
2 T. water
1 1/2 T. cornstarch
1 1/2 t. sesame oil
1 1/2 t. sesame seeds

In small, heavy-bottomed saucepan, combine soy sauce, sugar, ginger, garlic powder, pepper, sherry and juice. Bring to simmer.

Combine water and cornstarch; whisk together. Add to simmering liquid to thicken; continue to simmer 10 minutes.

Put small, heavy-bottomed saute pan over medium heat. Add oil and seeds. Toast seeds until lightly browned. Immediately pour seed mixture into thickened teriyaki glaze to stop seeds from overtoasting; mix to combine. Use 1/2 cup with chicken/vegetable mixture. Reserve remaining glaze for another use.

Makes about 2/3 cup.


1 1/4 C. walnut pieces
3 C. unbleached all purpose flour
1 t. baking soda
1/2 t. salt
2 t. cinnamon
1 t. freshly grated nutmeg
Juice of 1 lemon
3 medium tart apples (see Note)
2 C. sugar
1 1/2 C. canola oil
3 eggs
1 1/2 t. vanilla
Caramel Sauce (recipe below)
Whipped cream, optional

Preheat oven to 350° F.

Coat a Bundt pan with Baker's Joy spray, or lightly grease and flour pan.

Spread walnut pieces on a cookie sheet or shallow ovenproof pan. Toast walnuts in oven, stirring occasionally to brown evenly, about 10 minutes, until lightly browned. Set aside.

In a bowl, sift together flour, baking soda, salt, cinnamon and nutmeg; set aside.

In a large nonreactive bowl, combine lemon juice and 3 or 4 cups cold water. Peel apples and cut into 1/2-inch dice, then put in lemon-water solution to prevent browning. Set aside.

In a mixing bowl, cream together sugar and oil with an electric mixer. Add eggs one at a time, beating well after each addition.

Add vanilla, then add flour mixture, and mix until it is mostly incorporated. When batter begins to get stiff, remove whip or beaters and finish mixing with a rubber spatula. Drain apples well and fold into the batter along with the walnuts.

Pour batter into prepared Bundt pan and bake about 45 minutes until a toothpick or knife blade inserted near the center comes out clean. Remove cake from oven and let cool in the pan for 10 to 15 minutes before inverting onto a platter.

With a paring knife, cut deep slits all over the cake. Ladle Caramel Sauce generously over the cake so that it soaks into the slits and glazes the outside.

Serve cake warm with additional Caramel Sauce and, if desired, whipped cream.

Cake keeps well at room temperature.

Margaret Lundy most often uses an heirloom apple called Arkansas black, but any tart variety such as Stayman or Granny Smith may be substituted.

Makes 12 servings.


1/2 pound (2 sticks) unsalted butter
1 C. sugar
1 C. brown sugar
1 C. heavy whipping cream
Pinch salt
1 t. vanilla

In a heavy saucepan, melt butter, sugar, brown sugar and cream over medium heat, whisking as it comes to a boil. Boil for about 1 minute, then remove from heat. Stir in salt and vanilla.

Store covered in the refrigerator. Sauce may be reheated in a microwave oven.

This sauce is also great on vanilla ice cream.

Makes 3 1/2 cups.


For the shrimp:
16 large shrimp, peeled and deveined, with tails removed
Salt and pepper, to taste

For the garlic bread:
1/2 C. (1 stick) butter
2 cloves garlic, minced
1/8 t. each salt, black pepper and garlic powder
1 loaf bread

For the tomato sauce:
6-8 medium Roma tomatoes
10 fresh basil leaves, cut into thin strips
2 T. olive oil
1/4 t. salt
1/8 t. black pepper
2 cloves garlic, sliced horizontally into thin coin shapes

1 lb. angel-hair pasta, cooked and drained

To make the shrimp: Lightly season the shrimp with salt and pepper.

To make the garlic bread: Melt the butter in a microwave. Stir in the minced garlic, salt, pepper and garlic powder. Place the bread on a baking sheet and drizzle with the garlic butter. (You will not use all the butter. Reserve leftovers.) Bake at 350° F. until crispy and golden brown, about 4 minutes.

To make the tomato sauce: Wash, core and dice the tomatoes into 1/4-inch pieces (make sure not to discard their juice). Place the tomatoes in a small bowl. Add the basil, olive oil, salt and pepper. Let sit for 2 hours.

To finish the dish: Heat a heavy-bottomed saucepan over medium-low heat. Add the remaining garlic butter mixture to the pan. Heat for 20 seconds. Add the shrimp; cook for 45 seconds or until they begin to turn pink and curl up; flip once. Add the sliced garlic cloves and heat for 45 seconds on each side or until soft and tender (do not brown). Increase the heat, add the reserved tomato sauce and stir. Bring to a boil.

Add the cooked pasta to the pan and toss so the sauce just coats the pasta. Place the shrimp on top of the pasta, garnish with fresh basil and serve with garlic bread on the side.

Makes 2 servings.


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