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11-16-2002
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Maggie Blackwell
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Nov 16, 2002 07:58 PST
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IN THIS ISSUE:
MAGGIE'S WORLD – Sleepy Saturday
RAMBLINGS – TIME GETS BETTER WITH AGE
HAVE SOMETHING TO SAY? – Thanks for Larry, Ontario, Canada
DID YOU KNOW ? – Timely advice
BIRTHDAY BABIES
READER REQUESTS - Fruit Cocktail Cake for Irene
CRAZY CORNER – TOO funny today
HOLIDAY FAVORITES – More of my own here
YOUR FAVORITES – Wonderful selection from our a2z family
HEART HEALTHY – Chicken in Curried Applesauce
COOKING FOR TWO – Maple Pecan Duck
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~*~ MAGGIE'S WORLD ~*~
Good morning to everyone. If your weather is even
HALF as nice as what we have here right now, you’re
in for a great day.
My family had such a lovely time last night. We were
fortunate enough to have spent the evening with our a2z
family, Pat Collins, from Louisiana. With her was her
brother Bill and his lovely wife Shirley. It was so good
to have living proof that sibling love can survive child-
hood! Both of my younger kiddos got to see a rare example
of it last night. Individually, these wonderful people
are fine examples of responsible adults. Together, they
are the rarity of adult siblings (and in-laws) who love
and care for one another in an unabashed way. We attended
a barbecue cook-off in Lake Jackson. This annual event is
part of the Festival of Lights celebration declaring the
start of the Christmas season. Next weekend, the parade
and huge fair will be held and the city will be illuminated
by thousands of lights until after the new year. We had a
really good time, ate some wonderful food, walked and talked
and shared a special night together. There were NO strangers
last night…everyone treated everyone else like family. My
thanks go to Pat, Bill and Shirley for making this such a
special time for my children!
Love coffee? Well, so do I. I introduced CoffeeAM.com
recently. I hope you’ve had a chance to visit them. Let
me tell you, their flavored coffees are the best I’ve tried.
Also, if you don’t like the burned flavor of coffee that sits
on a hot plate waiting for your next cup, try this:
Chambord-style French press. It makes 8 perfect cups of coffee.
The CoffeeAM folks have it on sale for only $29.95. It usually
ships within 2-3 days which makes it a PERFECT gift.
http://www.qksrv.net/click-1219304-5463405
Our special theme issue is due out tomorrow. I received quite
a few recipes for simple, easy-to-fix dishes. I know you will
enjoy it immensely. It is also a birthday for two of our own
Birthday Babies. I will do a menu for one tomorrow followed
by another the next day. I still have too many November birthdays
to go so I will combine the theme issue with a birthday this time.
This coming week's theme is: "Holiday Goodies Recipes".
These are Christmas goodies that you would take to parties,
family gatherings, office parties, etc. We will be doing
a theme after that on “Holiday Meals” where we will collect
recipes for the actual meal. What I am looking for is recipes
for appetizers, desserts, gift breads, candies, etc. We will
do the entrees, sides, etc. in the other issue.
Your recipes should be sent in no later than Friday for me
to get them posted in time. As always, please provide
your name and location in your email. You may send in
as many recipes in an email as your little heart desires.
I appreciate recipes that are neat, contain no special
or filler characters (ie: "<<<<" and "-----") and not
be from someone else's copyrighted collection. Use the
weekly theme as the "subject" of your email. All of
these things make my job easier and the newsletters
better.
Send your submissions (and ALL recipes) to:
a2zre-@fastmail.fm
Theme recipes should have "Subject": Holiday Goodies Recipes
~*~ RAMBLINGS ~*~
Toots, PA…
TIME GETS BETTER WITH AGE
I've learned that I like my teacher because she cries when we sings
"Silent Night".
Age 5
I've learned that our dog doesn't want to eat my broccoli either.
Age 7
I've learned that when I wave to people in the country, they stop
what they are doing and wave back.
Age 9
I've learned that just when I get my room the way I like it, Mom
makes me clean it up again.
Age 12
I've learned that if you want to cheer yourself up, you should try
cheering someone else up.
Age 14
I've learned that although it's hard to admit it, I'm secretly glad
my parents are strict with me.
Age 15
I've learned that silent company is often more healing than words
of advice.
Age 24
I've learned that brushing my child's hair is one of life's great
pleasures.
Age 26
I've learned that wherever I go, the world's worst drivers have
followed me there.
Age 29
I've learned that if someone says something unkind about me, I must
live so that no one will believe it.
Age 30
I've learned that there are people who love you dearly but just
don't know how to show it.
Age 42
I've learned that you can make some one's day by simply sending
them a little note.
Age 44
I've learned that the greater a person's sense of guilt, the
greater his or her need to cast blame on others.
Age 46
I've learned that children and grandparents are natural allies.
Age 47
I've learned that no matter what happens, or how bad it seems
today, life does go on, and it will be better tomorrow.
Age 48
I've learned that singing "Amazing Grace" can lift my spirits for
hours.
Age 49
I've learned that motel mattresses are better on the side away from
the phone.
Age 50
I've learned that you can tell a lot about a man by the way he
handles these three things: a rainy day, lost luggage, and tangled
Christmas tree lights.
Age 51
I've learned that keeping a vegetable garden is worth a medicine
cabinet full of pills.
Age 52
I've learned that regardless of your relationship with your
parents, you miss them terribly after they die.
Age 53
I've learned that making a living is not the same thing as making a
life.
Age 58
I've learned that if you want to do something positive for your
children, work to improve your marriage.
Age 61
I've learned that life sometimes gives you a second chance.
Age 62
I've learned that you shouldn't go through life with a catchers
mitt on both hands. You need to be able to throw something back.
Age 64
I've learned that if you pursue happiness, it will elude you. But
if you focus on your family, the needs of others, your work, meeting new
people, and doing the very best you can, happiness will find you.
Age 65
I've learned that whenever I decide something with kindness, I
usually make the right decision.
Age 66
I've learned that everyone can use a prayer.
Age 72
I've learned that even when I have pains, I don't have to be one.
Age 82
I've learned that every day you should reach out and touch someone.
People love that human touch - holding hands, a warm hug, or just a
friendly pat on the back.
Age 90
I've learned that I still have a lot to learn.
Age 92
~*~ HAVE SOMETHING TO SAY? ~*~
Within reason (of course) this section is for you to "vent"
and tell the rest of the membership how you feel. I will post
just about anything that is NOT unkind to the group.
“Will you thank Larry for sending the recipes for the curry powder and
pastes?
I make a lot of Indian recipes and have been buying jars of the paste
and it is
more expensive than to make your own.
Judy”
Judy, I think we just did, lol. Also…all of you who want to join in on
another (great) ezine, join Judy from Canada at hers:
Just visit the following URL:
http://get-me.to/JudysRecipes
~Mags~
~*~ DID YOU KNOW ? ~*~
Jane, Australia…
BACKUP YOUR WALLET
Right now, go to the nearest copy machine and lay out all your credit
cards.
Copy the fronts and backs (make sure you match them up). Also copy a
check
(for your account number), your debit card and any other important items
you
have in there. This will save lots of time looking for the phone and
account numbers you will need if you are ever unfortunate enough to lose
your wallet or purse.
Include your driver's license, social security and insurance card while
you're at it.
(From Mags…this is particularly important now with the holiday shopping
season. I deal with many folks who are totally lost when their
wallet/purse is stolen. It happens to the even most careful of us…even
the Mags.)
~*~ BIRTHDAY BABIES ~*~
Admit it or not...everyone was born.
Let us share your special day with you!
Send me your name, month/day of birth, your location and what type
of recipe you want the Mags to whip up for you. Email it to:
maggiebl-@hotmail.com
(PLEASE use "Birthday" as subject.)
~*~ READER REQUESTS ~*~
“Do you have a recipe for a FRUIT COCKTAIL CAKE?
Irene Hill”
Here’s one. Maybe someone else has one to send along, too?
~Mags~
Fruit Cocktail Cake
Serves 12
1 cup all-purpose flour
1 cup white sugar
1 egg
1 teaspoon baking soda
1 teaspoon vanilla extract
1 (16 ounce) can fruit cocktail
½ cup packed brown sugar
Directions
1 Preheat oven to 350 degrees F (175 degrees C). Lightly
grease one 9x9 inch square baking pan.
2 Combine the flour, white sugar, egg, baking soda,
vanilla and undrained fruit cocktail. Mix until blended. Pour
batter into the prepared pan and sprinkle the top with the
brown sugar.
3 Bake at 350 degrees F (175 degrees C) for 40 minutes or
until golden brown and firm.
You may serve with whipped topping or this icing recipe:
Fruit Cocktail Cake Icing
1 1/2 c Sugar
6 oz (1 1/2 sticks) Margarine
1/2 c Pecans
1/2 c Coconut
1 c Undiluted Evaporated Milk
Cook sugar, oleo, and milk until thick. Remove from heat and add
pecans
and coconut. Pour over hot cake.
Send your requests or replies to a request to:
a2zre-@fastmail.fm
(PLEASE use "Recipe Request" as subject.)
~*~ CRAZY CORNER ~*~
Welcome to the crazy corner of the world (mine, any way).
I'll give you the usual warning: "This section may be hazardous
to your sanity. It also may contain some graphic language.
Brief nudity." OK, I lied about the nudity...
Millie, TX…
You know those shows where people call in and vote on different issues?
Did you ever notice there's always like 18% that say, "I don't know."
It costs 90 cents to call up and vote and they're voting "I don't know."
"Honey, I feel very strongly about this. Give me the phone." (Says Into
Phone) "I DON'T KNOW!" (Hangs up looking proud.) "Sometimes you have to
stand up for what you believe you're not sure about." This guy probably
calls up phone sex girls for $2.95 to say, "I'm not in the mood."
Jane, Australia…
As the airliner pushed back from the gate, the flight attendant gave the
passengers the usual information regarding seat belts, etc. Finally, she
said, "Now sit back and enjoy your trip while our captain, Judith
Campbell and crew take you safely to your destination."
Joe sitting in the 8th row thought to himself, 'Did I hear her right; is
the captain a woman? I think I better have a scotch and soda.' When the
attendants came by with the drink cart, he said, "Did I understand you
right? Is the captain a woman?"
"Yes," said the attendant, "In fact, this entire crew is female."
"My God," said Joe, "I'd better have two scotch and sodas. I don't know
what to think of all those women up there in the cockpit."
"That's another thing," said the attendant, "we no longer call it the
cockpit - Now it's the box office."
Rosemarie, Kansas City, MO…
So this woman and her husband have this really bad fight. He goes off
to work the next day without talking to her but she doesn't care. She is
busy doing her thing
around the house. All of the sudden, around 1:00 in the afternoon, the
doorbell rings. She goes to the door and opens it and there is a young
delivery guy
from the local florist shop with an enormous, beautiful bouquet of
long-stemmed red roses...the expensive ones...from her husband.
She says to the delivery guy with disgust, "Oh SHIT!"
The delivery guy says, "What's a matter lady? You don't like roses?"
She replies, "Yeah, I like roses, but do you know what this means???"
He says, "No, Lady, what does this mean?"
She answers, "It means for the next two weeks I'll be laying on my back
with my legs in the air."
He replies, "Geez, Lady, don't you have a vase???"
Send your funnies to: maggiebl-@hotmail.com
(PLEASE use "Humor" as subject.)
~*~ HOLIDAY FAVORITES ~*~
ALMOND PASTRY WITH STRAWBERRIES
Yield: 12 servings
Land O Lakes Recipe
Reprinted from: landolakes.com
This dessert is lovely to look at and luscious to eat!
Preparation 40 min.
Baking 30 min.
Pastry Ingredients:
1 3/4 cups all-purpose flour
1 cup LAND O LAKES® Butter, softened
3/4 cup powdered sugar
1/2 cup cake flour
1 teaspoon almond extract
Filling Ingredients:
1 cup whipping cream, chilled
3 tablespoons powdered sugar
1 teaspoon grated lemon peel
1 pint (2 cups) fresh strawberries, hulled, quartered
Topping Ingredients:
1 tablespoon powdered sugar
2 tablespoons sliced almonds, toasted
Instructions:
Heat oven to 350°F. In large bowl combine all pastry ingredients. With
fork stir together until fine crumbs form into dough. Press half of
dough on bottom of 10-inch tart pan with removable bottom. Prick dough
several times with fork. Bake for 15 to 20 minutes or until edges are
lightly browned.
Immediately cut pastry round into 12 wedges. Gently remove bottom from
tart pan. With pancake turner gently remove each wedge; cool on wire
cooling rack.
Press remaining half of dough on bottom of same 10-inch tart pan. Prick
dough several times with fork. Bake for 15 to 20 minutes or until edges
are lightly browned. Do not cut second pastry. Cool pastry 5 minutes;
gently remove edge of tart pan. With pancake turner gently loosen pastry
from bottom of tart pan (do not remove from bottom of tart pan). Cool
completely on wire cooling rack.
Meanwhile, in chilled small mixer bowl beat whipping cream at high
speed, scraping bowl often, until soft peaks form. Continue beating,
gradually adding 3 tablespoons powdered sugar and lemon peel, until
stiff peaks form (1 to 2 minutes).
To assemble, gently slide whole pastry round onto flat serving plate.
Spread or pipe pastry round with whipped cream mixture. Top with
strawberries. Gently stand pastry wedges, on side, on top of whipped
cream at a slight angle, gently pressing into whipped cream and between
strawberries. Rearrange strawberries, if necessary. Sift 2 tablespoons
powdered sugar over top of pastry; sprinkle with toasted almonds.
TIP: Pastry can be made ahead. Store in an airtight container.
TIP: Dessert can be assembled and refrigerated for up to 4 hours before
serving.
Nutrition Facts (1 serving)
Calories: 330
Fat: 23 g
Cholesterol: 70 mg
Sodium: 170 mg
Carbohydrates: 28 g
Dietary Fiber: 2 g
Protein: 3 g
SWEET POTATO SOUFFLE
2 cups cooked sweet potatoes, mashed
2 eggs, beaten
1 1/4 cups sugar
1 1/2 sticks butter or margarine, melted
1 cup milk
1/2 tsp. nutmeg
1/2 tsp. cinnamon
3/4 cup corn flakes, crushed
1/2 cup brown sugar
1/2 cup chopped nuts
Mix potatoes, eggs, sugar, half of the butter, milk, nutmeg, and
cinnamon. Pour into a greased casserole. Bake at 400 degrees for 20-25
minutes. Mix the corn flakes, brown sugar, nuts and remaining butter.
Spread over casserole and bake for 10 minutes.
PUMPKIN CHEESECAKE WITH SINGERSNAP CRUST
Servings: 12
Cookbook: The Hay Day Country Market Cookbook
What do you do with gingersnaps that are too irregular or broken to sell
in the stores? You crush them to make a crumb crust for pumpkin
cheesecake, and it's so successful that you end up baking giant trays of
gingersnaps purely for that purpose. The flavors go well together,
obviously, and pressing the crumbs on after baking gives the crust a
freshness that goes nicely with the mousse-like texture of the
cheesecake.
A word to the wise: If you think the seal of your springform pan is
anything less than perfect, wrap the pan in aluminum foil before
immersing it in the water bath.
This recipe can be prepared in advance.
Ingredients:
1-1/2 pounds (three 8-ounce packages) cream cheese, at room temperature
1 cup sugar
4 eggs
2 cups pumpkin puree
1 orange, zest only, finely grated
2 teaspoons pumpkin pie spice
1 cup finely crushed gingersnap cookie, (approximately 6 ounces cookies)
creme fraiche, for garnish (optional)
bittersweet chocolate shavings, for garnish (optional)
Steps:
Preheat the oven to 275 degrees F. Lightly butter a 9-inch spring form
pan.
Bring a large tea kettle of water to a boil.
Meanwhile, using an electric mixer, blend the cream cheese and sugar in
a bowl on high speed until light and fluffy. Add the eggs one at a time,
mixing well and scraping down the sides of the bowl as needed. Blend in
the pumpkin puree, orange zest, and pumpkin pie spice, and mix until
smooth. Pour into the prepared spring form pan, and place the pan inside
a large roasting pan.
Add enough boiling water to the roasting pan to reach halfway up the
sides of the spring form pan, and place the whole thing in the oven.
Bake until firm and set, 1 3/4 hours.
Remove the roasting pan from the oven, and place the spring form on a
rack to cool to room temperature. Then cover and refrigerate for at
least 4 hours. (The cheesecake can be prepared and refrigerated up to 3
days in advance.)
Just before serving, release the cake from the pan and firmly press the
cookie crumbs around the sides. If you like, garnish the servings with
creme fraiche and shavings of bittersweet chocolate.
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~*~ YOUR FAVORITES ~*~
These are recipes that you have sent in to share with us.
Please do not submit recipes from other newsletter or
ezine collections! They work hard and deserve credit.
Where possible, I have provided the submitter's name
and state. If you do NOT wish for your name to be used,
please specify when you submit.
Send recipes to: a2zre-@fastmail.fm
(PLEASE use "recipes" as subject.)
PLEASE, PLEASE, PLEASE!
Send me your name and state/location with EACH submission.
I have many duplicate names and simply cannot keep track
of which Tom, Suzie or Penelope sent which nor recognize
you by your email address alone.
POACHED SALMON
~Sent in by: Skirnir, Waukesha, WI
Here is a recipe I tried last night. Turned out quite well. Found on
croc-@topica.com.
If you live in the Southeast Wisconsin area and you would like to join a
local food ring, try Food-a-Mania! They are a group of food lovers who
share recipes and occasionally visit each other. If you are interested
email Skirnir at skir-@earthlink.net
1 1/4 Lb Salmon Fillet
1 Tsp Chopped Chives
1/2 C Chopped Celery
1 Bay Leaf
1/4 Tsp Onion Powder
1/2 Tsp Salt
1/2 C Apple Juice
1/2 C Water
1 Tbsp Lemon Juice
Lay salmon in crock pot. Sprinkle chives, celery and bay leaf
beside salmon. Stir remaining ingredients together in bowl.
Pour over salmon. Cover and cook on Low for 3-4 hours or
on High for 2 hours. Cook until salmon flakes with fork.
Discard bay leaf.
ROAST MUSTARD LAMB
Serves 6
~Sent in by: Larry, Ontario, Canada
4 pound leg of lamb
12 tablespoons oil
1 tablespoon soy sauce
4 tablespoons mustard
1/4 teaspoon garlic powder
1/2 teaspoon rosemary
Trim away most of fat from lamb, and place roast
in a shallow roasting pan. Mix together remaining
ingredients, and spread over surface of roast. Let
stand at room temperature about 1 hour, then
roast at 325 degrees for 20 to 30 minutes per pound
or until internal temperature of 175 degrees is reached.
ROAST TURKEY BREAST WITH WARM
SWEET POTATO PINEAPPLE RELISH
Makes 6 to 8 servings
~Sent in by: Johnny, LA
A boneless breast roasts in only 40 minutes, and carving it
is a cinch. Retire your canned cranberry sauce for this
ginger-infused, sweet and chunky one.
2 boneless Turkey Breasts with Skin (1 1/2 lbs. each)
Salt and Fresh Ground Pepper to Taste
1/2 cup Pineapple Juice reserved from relish
1/2 cup Chicken Broth
Relish
1 (20-oz.) Can Pineapple Chunks
2 Tbsp. Butter
2 cups Sweet Potatoes, peeled and
cut into 3/4" chunks
2 tsp. Grated Fresh Ginger
1/2 cup Packed Golden Brown Sugar
1/2 cup Granulated Sugar
1/2 tsp. Salt or to Taste
1 (12 oz.) Bags fresh or frozen cranberries (not necessary
to thaw)
Preheat oven to 400 degrees F. Grease or coat a 9"x13" baking
dish with nonstick spray. Rinse breasts and pat dry. Sprinkle
both sides with salt and pepper. Place skin side up in baking
dish. Pour pineapple juice and broth around breasts. Bake 40
to 45 minutes until thermometer reaches 160 degrees F. Remove
from oven; let stand 10 minutes. (The meat will go on cooking
and the temperature will rise to 170 degrees or 175 degrees F.
If the turkey has a popper in it, it should pop up while the
turkey rests.)
Meanwhile, make relish: Drain pineapple, reserving juice. In a
large skillet, melt butter over high heat. Add Sweet Potatoes
and sauté, stirring, until barely tender, 3 to 4 minutes. Stir
in 1/2 cup reserved pineapple juice, ginger, sugars and salt.
Stir in cranberries. Cook, stirring, until berries begin to pop,
about 3 minutes. Stir in pineapple chunks. Remove from heat and
let stand 5 minutes.
Remove turkey from pan and slice thinly. Serve with relish.
Note: Relish can be easily doubled or tripled.
Recipe and information courtesy
of the NC Sweet Potato Commission.
FRESH APPLE CAKE
~Sent in by: Linda, CA
2 cups of sugar
3 cups of flour
2 t. soda
1/2 t. salt
2 t. cinnamon
1/2 t. cloves
1/2 t. ginger
4 cups raw chopped apples
2 eggs
1 1/4 cup oil
1 t. vanilla
1 cup of raisins or dates, chopped
1 cup of nuts
Mix the dry ingredients, then add the rest of the ingredients. Mix well.
Batter will be thick. Bake in a 9 by 13 pan that you have greased. Bake
at 325 for 1 1/4 hours. ALWAYS check early for all ovens are not created
equal!
BARBEQUE SAUCE FOR CHICKEN, BEEF, PORK OR RIBS
~Sent in by: Jessica, Corfu, Greece
2 med. onions chopped fine
2 cloves garlic mashed and chopped
1/2 c. chopped celery fine
1 c. catsup
1 t. chili powder
scant 1/4 t. cayenne
salt to taste
1 c. water
1/4 c. lemon juice
1/4 c. brown sugar
2 tbsp. Worcestershire sauce
dash of hot sauce
2 tbsp. vinegar
1/4 c. oil
Cook onion and celery in oil until tender, but not brown; add remaining
ingredients; season; simmer 15 minutes. This makes a delicious sauce
for
various dishes.
CHICKEN: Place chicken in baking dish; pour sauce over. Bake,
uncovered at
325 degrees for 1 hour. Sauce will thicken as it cooks.
BEEF: Also can do a chuck or rump roast in pressure cooker for about 1
hour
and then drain the broth (save for something else). Shred the roast
meat
and add the barbeque sauce. Simmer to blend flavors and serve for
wonderful
open face hot beef sandwiches! Good with mashed potatoes...Excellent
comfort food.
PORK CHOPS: Trim fat from chops. Place in baking dish, pour sauce over,
bake for 1 to 1 1/4 hours.
BEEF OR PORK RIBS: Buy very lean ribs. To hasten cooking place ribs in
pressure cooker and cook for 30 minutes at 10 pounds pressure. Remove
from
cooker, place in baking dish, pour sauce over, bake about 30 minutes at
325
degrees. (OR, better yet, do on grill! slather the sauce on frequently.
yum!)
CHOCOLATE DIPPED PRETZELS
~Sent in by: Lee, CO
(Join Lee's humor ezine!
To Subscribe - - send a blank email to:
mailto:humorovereas-@topica.com)
2 bars (3 ounces each) good quality chocolate
66 salted mini pretzels (about 3 ounces)
For decoration: multi-colored nonpareils.
Line cookie sheet with waxed paper.
Break chocolate into small pieces into a small narrow saucepan and stir
constantly over VERY low heat until melted. Or melt in a microwave by
breaking chocolate into a 2 cup microwave safe bowl and waving on high 1
to 1 1/2 minutes, stirring every 30 seconds. Chocolate will not look
melted until stirred. Holding pretzels with tweezers, a fork, or small
tongs, dip into melted chocolate. Tap gently on side of bowl to remove
excess chocolate. Place pretzel on lined cookie sheet. Sprinkle with
nonpareils before chocolate starts to set. Refrigerate for 30 minutes or
until completely set. Store tightly covered in a cool place with wax
paper between layers.
***TIP: White chocolate scorches much faster then dark chocolate***
COQUILLES ST. JACQUES
Serves 6
~Sent in by: Larry, Ontario, Canada
Court Bouillon:
1 small onion, sliced
1 stick celery, cut up
1 bay leaf
3 slices lemon
1/2 cup dry white wine
1 pound sea scallops,
washed, drained
Sauce:
1/4 cup butter
1/4 cup finely chopped
onion
1/4 pound mushrooms,
sliced
1/4 cup flour
dash pepper
1 cup light cream
1 cup grated Gruyère
cheese
2 tablespoons dry white
wine
1/4 cup reserved court
bouillon
1 tablespoon chopped
parsley
Mashed Potatoes:
2 pounds white potatoes
1/4 cup butter
1/4 cup milk
salt, pepper
1 egg yolk
1/4 cup grated Parmesan
cheese
In medium saucepan combine 1 cup water, the
onion, celery, bay leaf and lemon; bring to boil,
reduce heat; simmer, uncovered, 10 minutes. Add
1/2 cup wine. Add scallops; gently simmer, cov-
ered, 8 minutes, or until tender. Drain. Reserve
liquid,
Make sauce: in 1/4 cup hot butter in medium
saucepan, sauté chopped onion and sliced mush-
rooms, stirring, until tender -- about 5 minutes.
Remove from heat; stir in flour and pepper to
blend well. Gradually stir in cream. Bring to
boil, stirring.
Reduce heat; simmer, stirring frequently until
quite thick -- about 4 to 5 minutes. Add Gruyère
cheese; stir until melted. Remove from heat.
Stir in white wine, 1/4 cup court bouillon and the
parsley; add scallops, mix well. Divide into six
6-ounce scallop shells.
Make mashed potatoes: Pare potatoes; cut into
quarters. Cook in 1 inch salted boiling water,
covered, until tender. Drain very well; return to
saucepan; heat slightly over low heat to dry out
potatoes. Beat with mixer at medium speed until
smooth (no lumps).
In another saucepan, heat butter and milk until
butter melts --do not let milk boil. Gradually beat
hot milk mixture into potatoes until smooth. Beat
in 1 teaspoon salt, 1/8 teaspoon pepper and the
egg yolk until light and fluffy.
Turn potato mixture into a piping bag with a num-
ber 6 tip. Pipe a border around edge of each scal-
lop dish. Sprinkle potato with Parmesan cheese.
Place shells on cookie sheet. Broil 4 inches from
heat, until golden brown and hot -- 2 to 3 minutes.
STUFFED JALAPENO POPPERS
24 poppers
~Sent in by: Johnny, LA
24 fresh jalapeno peppers (1 1/4 lb) medium size
1 1/2 cup shredded Cheddar cheese
1 8 ounce cream cheese
6 cup vegetable oil for frying
3 eggs, slightly beaten
2 cup bread crumbs
Cut stem end off peppers with paring knife. (Wear plastic gloves!)
Carefully remove seeds and white membrane. Mix cheeses together and
stuff peppers with cheese. Heat oil in deep-fat fryer to 375 F or in
large pot until oil registers 375 F. Meanwhile, place eggs in small
bowl. Place crumbs in shallow pan. Drop 4 peppers in eggs; toss to
coat. Using fork, lift 1 pepper at a time out of egg, shaking off
excess. Drop into crumbs; toss to coat. Place on sheet pan. When all
peppers are coated, set aside for 15 min. to set up and dry. Repeat 6
more times with remaining peppers. With slotted spoon, slip peppers,
5-6 at a time, into hot oil. Fry 2-3 minutes, until golden. Remove to
platter lined with paper towels to drain. Repeat with remaining
peppers.
Serve immediately.
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~*~ HEART HEALTHY (HH) ~*~
This section is a little gift from my heart to yours! While
not completely free of fat, cholesterol and calories, they
should make your daily chore of eating more wisely just
a little bit easier and a whole lot tastier!
CHICKEN IN CURRIED
APPLESAUCE
~Sent in by: Larry, Ontario, Canada
1 4-pound chicken, cut in
serving pieces
salt and fresh pepper
2 tablespoons oil
1 large tart apple, peeled,
cored and chopped
1 cup chopped onions
1 clove garlic, finely chopped
1 teaspoon curry powder
1 1/2 cups chicken stock
1 bay leaf
1/2 teaspoon dried thyme
fresh parsley, chopped
Rinse chicken pieces and dry thoroughly.
Sprinkle with a little salt and pepper. In
large skillet, heat oil and cook chicken
over medium-high heat until golden brown,
about 10 to 15 minutes. With slotted spoon
transfer chicken to heated platter.
Cook apple, onions, garlic and curry powder
over medium heat until onions are soft,
about 5 minutes. Add stock, bay leaf and
thyme and bring to boil. Return chicken
pieces and simmer, covered, over low heat
for 15 minutes. Transfer breast pieces to
heated platter, cover and keep warm. Cook
remaining pieces until tender, about 10 min-
utes. Transfer to platter.
Remove bay leaf from sauce and season to
taste with salt and pepper. Transfer sauce
to blender and process until smooth. Serve
chicken and sauce over bed or rice. Gar-
nish with parsley.
Makes 6 servings (about 331 calories per
serving -- without rice!)
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~*~ COOKING FOR TWO ~*~
This section provides some recipes for those who cook for
two. Not many recipes are mindful of the need to have it
"scaled down" for you. I hope this helps.
MAPLE PECAN DUCK
Serves 2
~Sent in by: Jessica, Corfu, Greece
Came upon this lovely recipe and thought it might work... enjoy!
4 lb. duck, excess fat removed
1/2 tsp. salt
1/4 c. chopped pecans
1/2 stick unsalted butter
1/4 c. bourbon
1/3 c. maple syrup
Pat the duck dry, prick it all over, and rub it with salt and pepper
to
taste. Roast the duck on a rack set in a roasting pan in the middle of a
preheated 400 degree oven for 90 minutes. (Drain fat from roasting pan
as
needed.) Transfer duck to a heated platter.
In a small saucepan, cook the pecans in 2 tablespoons of the butter over
moderately high heat, stirring for 1 minute. Add the bourbon and maple
syrup and cook the mixture until the liquid is reduced by half. Reduce
the
heat to low, whisk in the remaining 2 tablespoons butter, and spoon the
sauce over the duck. [Wild rice and a Spinach Salad would
complete this meal perfectly.]
Enjoy!
Maggie
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"I enjoy to contribute to several recipe sites and newsletters of
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Danish Ballet), I have had wonderful experiences with foreign cuisine, a
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A Digital Romance's Newsletter contains interesting news
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