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11-23-2002
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Maggie Blackwell
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Nov 23, 2002 07:40 PST
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IN THIS ISSUE:
MAGGIE'S WORLD – ‘Tis the season…
RAMBLINGS – The Night Before Thanksgiving
HAVE SOMETHING TO SAY? – Some giving thanks
DID YOU KNOW ? – Great homemade gift ideas!
BIRTHDAY BABIES
READER REQUESTS – More dip recipes for HJ, Australia
CRAZY CORNER – Leave it to the ladies today
MY HOLIDAY FAVORITES – More personal favorites
YOUR FAVORITES – Johnny, LA shines for you today!
HEART HEALTHY – Simmered Steak with Mushrooms
COOKING FOR TWO – Cranberry Apple Cobbler
FREE SUBSCRIBER ADS
~*~ MAGGIE'S WORLD ~*~
In a little while, I’ll be taking my kids to Lake Jackson for the annual
Festival of Lights. We’ll walk through the downtown section of the city
and sample some seasonal hospitality. There will be a big parade,
filled
with the sights and sounds of Christmas. Until the end of the season,
the
city will be aglow with lights. Even the municipal buildings are lit
brightly;
the trees are decked with ribbons and lights. We have been blessed with
cool temperatures and clear skies. Mosquitoes are NOT invited! I love
Christmas! I will admit that, due to my romantic nature, Valentine’s
Day
rivals it in my heart, but it is a wonderful season. Having no one to
call my
own makes the sweetheart day a bit LESS fun, lol. What makes Christmas
so nice is that people start acting the way they should ALL the time.
They
smile as you pass them on the street. Even folks you don’t particularly
like
behave in a more respectable fashion. The “good will” seems to erase
even
some religious lines and the world seems “friendlier”. That is, of
course,
until some lady tries snatching up the last Holiday Barbie that your
grand-
child can’t live without! OMG! That reminds me!!!!!!
We are not doing very well in the ratings at cumuli. We have dropped
in accordance with their “new and improved” rating system. I will NOT
say vote high if you don’t feel this is a good publication. I simply ask
that
you not destroy the efforts of those who would like to be a part of a
winning
ezine. If this is such a bad ezine that you’d not vote often or vote so
low
then WHY do you continue to receive it? The decent thing to do is
un-sub.
It’s real easy. The link is at the bottom of every issue. Rating an
ezine poor
or not often enough to show appreciation when it is FREE and voluntarily
received makes no sense. Besides…it isn’t fair. I work very hard to
get the
best recipes and information to you DAILY. The ONLY way to regain our
top seeding is for you to vote. Kindness. When you receive one…GIVE
one.
http://www.cumuli.com/ezines/ra20729.rate
You will notice that all of today’s favorites are from a favorite of
mine…
Johnny, from the great state of Louisiana. Thanks, Johnny!
I will leave you with this from Linda, CA..
An Irish Blessing
Always remember to forget
The things that made you sad.
But never forget to remember
The things that made you glad.
Always remember to forget
The friends that proved untrue.
But don't forget to remember
Those who have stuck by you.
Always remember to forget
The troubles that came your way.
But never forget to remember
The blessings that come each day.
~*~ RAMBLINGS ~*~
Rosemarie, KC, MO…
THE NIGHT BEFORE THANKSGIVING
Twas the night before Thanksgiving and all through the kitchen;
I was cooking and baking and moanin' and bitchin'.
I've been here for hours, I can't stop to rest,
This place is a disaster, just look at this mess!
Tomorrow I've got thirty people to feed,
They expect all the trimmings...who cares what I need!
My feet are both blistered, I've got cramps in my legs,
The dog just knocked over a bowl full of eggs.
There's a knock at the door and the telephone's ringing;
Frosting drips on the counter as the microwave's dinging.
Two pies in the oven, dessert's almost done;
My cookbook is soiled with butter and crumbs.
I've had all I can stand, I can't take anymore;
Then walks in my husband, spilling rum on the floor.
He heaves and he wobbles, his balance unsteady;
Then grins as he chuckles "The eggnog is ready!"
He looks all around and with total regret,
Says "What's takin' so long? Aren't you through in here
yet??"
As quick as a flash I reach for a knife;
He loses an earlobe; I wanted his life!
He flees from the room in terror and pain,
and screams "MY GOD WOMAN, YOU'RE GOING INSANE!!"
Now what was I doing, and what is that smell?
Oh, shit, it's the pies!! They're burned all to hell!!
I hate to admit when I make a mistake,
But I put them on BROIL instead of on BAKE.
What else can go wrong?? Is there still more ahead??
If this is good living, I'd rather be dead.
Lord, don't get me wrong, I love holidays;
They just leave me exhausted, all shaky and dazed.
But I promise you one thing, If I live 'til next year,
You won't find me pulling my hair out in here.
I'll hire a maid, a cook, and a waiter;
And if that doesn't work, I'LL HAVE IT ALL CATERED!
~*~ 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.
“Dear Maggie,
My Birthday Was November 7th. I have been meaning to tell you thank you
so very much for my special meal you prepared for me. I loved it! I felt
so special that day. Thank you so much. Sorry it took me this long to
tell you.
Linda Lewis
Minnesota”
Linda…Knowing it made you feel special is my reward. You are (special),
you know!
~Mags~
~*~ DID YOU KNOW ? ~*~
From Gloria Cormier, Canada…
Christmas Body Glitter
What you will need
1/2 cup of red , clear or green aloe vera gel
(available from the pharmacy)
1 teaspoon of glycerin (available from the pharmacy)
2 teaspoons of green, red, silver or gold glitter
(available in most craft supply stores)
1 small bowl for mixing
1 container
How to make
Mix all the ingredients together in the small bowl.
Spoon the mixture into the container.
It is ready to wear or give as a gift!
Snowman Soup
Warm the hearts of good little boys and girls
with a packet of Snowman Soup!
Assemble in a gift bag or small zipper food storage bag:
1 individual pack hot chocolate mix
3 Hershey's chocolate kisses
10-15 mini-marshmallows
1 small candy cane
hand-write this tag poem:
Snowman Soup
Was told you’ve been real good this year.
Always glad to hear it!
With freezing weather drawing near,
You’ll need to warm the spirit.
So here’s a little Snowman Soup
Complete with stirring stick.
Add hot water, sip it slow.
It’s sure to do the trick!
~*~ 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 ~*~
More dip recipes for HJ, Australia
These are from Hal, OH…
The best, easiest spinach dip in the world!
Here is what you need:
A microwave
A big microwave-safe bowl
A spoon
1 block (8 oz.) of cream cheese
8 oz. (2 cups) bag of shredded cheddar cheese or cheddar/mozzarella
cheese mix
1 frozen box of chopped spinach
1 medium tomato
1 small onion (white, yellow or red)
Tortilla chips, crusty bread, or both to dip with.
Let the spinach thaw out and chop up the tomato and onion.
Put all the food ingredients in the big bowl except the chips, stir to
mix. Heat in microwave on medium to medium-high heat until cheese is all
melted, about 6-8 minutes. Stir about halfway through cooking. After all
heated and cheese is all melted, stir to mix everything together and
dip!
One creative option - hollow out a loaf of crusty Italian bread and
scoop the dip into the hollowed out crust!
This dip is also great in a low fat variety, using part-skim cheddar
cheese and fat free cream cheese. It honestly tastes ALMOST as good with
like 80% less fat and one half the calories as the regular version.
McCormick's FAVORITE SPINACH DIP
1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 container (16 oz.) sour cream
3/4 cup mayonnaise
2 tsp. Dijon-style mustard
2 envelopes (1 box) McCormick Collection Spring Vegetable Recipe Blend
1 can (8 oz.) sliced water chestnuts, chopped
3 green onions, chopped
1 Hollowed bread round
Combine spinach, sour cream, mayonnaise and mustard in a large bowl.
Stir in envelopes of Spring Vegetable Recipe Blend, water chestnuts and
green onions. Cover and refrigerate at least 2 hours.
To serve, stir well and spoon into hollowed bread round. Arrange bread
cubes,
crackers or fresh vegetable pieces around bread for dipping.
Source: McCormick (Note: There is often a recipe for a dip on the box
but
it is not the same as this one. I have made this one twice and
it has received rave reviews both times.)
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...
Ingrid, Coos Bay, OR…
LETTER TO SANTA
Santa:
I rarely ask for much. This year is no exception. I don't
need diamond earrings, handy slicer-dicers or comfy
slippers. I only want one little thing, and I want it
deeply.
I want to slap Martha Stewart.
Now, hear me out, Santa. I won't scar her or draw blood or
anything. Just one good smack, right across her smug little
cheek. I get all cozy inside just thinking about it. Don't
grant this wish just for me, do it for thousands of women
across the country. Through sheer vicarious satisfaction,
you'll be giving a gift to us all. Those of us leading
average, garden variety lives aren't concerned with gracious
living. We feel pretty good about ourselves if our paper
plates match when we stack them on the counter, buffet-style
for dinner. We're tired of Martha showing us how to make
centerpieces from hollyhock dipped in 18 carat gold. We're
plumb out of liquid gold.
Unless it's of the furniture polish variety. We can't whip
up Martha's creamy holiday sauce, spiced with turmeric. Most
of us can't even say turmeric, let alone figure out what to
do with it. OK, Santa, maybe you think I'm being a little
harsh. But I'll bet with all the holiday rush you didn't
catch that interview with Martha in last week's USA Weekend.
I'm surprised there was enough room on the page for her ego.
We discovered that not only does Martha avoid take-out pizza
(she's only ordered it once), she refuses to eat it cold (No
cold pizza? Is Martha Stewart Living?). When it was pointed
out that she could microwave it, she replied, "I don't have
a microwave." The reporter, Jeffrey Zaslow, noted that she
said this "in a tone that suggests you shouldn't either."
Well, lah-dee-dah.
Imagine that, Santa. That lovely microwave you brought me
years ago, in which I've learned to make complicated dishes
like popcorn and hot chocolate, has been declared
undesirable by Queen Martha. What next? The coffee maker?
In the article, we learned that Martha has 40 sets of dishes
adorning an entire wall in her home. Forty sets. Can you
spell "overkill"? And neatly put way, no less. If my dishes
make it to the dishwasher, that qualifies as "put away" in
my house. Martha tells us she's already making homemade
holiday gifts for friends. "Last year, I made amazing
silk-lined scarves for everyone," she boasts. Not just
scarves, mind you. Amazing scarves.
Martha's obviously not shy about giving herself a little pat
on the back. In fact, she does so with such frequency that
one has to wonder if her back is black and blue.
She goes on to tell us that "homemaking is glamour for the
90s" and says her most glamorous friends are "interested in
stain removal, how to iron a monogram, how to fold a towel."
I have one piece of advice, Martha: get new friends.
Glamorous friends fly to Paris on a whim. They drift past
the Greek Islands on yachts, sipping champagne from crystal
goblets. They step out for the evening in shimmering satin
gowns, whisked away by tuxedoed chauffeurs. They do not
spend their days pondering the finer art of toilet bowl
sanitation. Zaslow notes that Martha was named one of
America's 25 most influential people by Time magazine
(nosing out Mother Theresa, Madeline Allbright and Maya
Angelou, no doubt.)
The proof of Martha's influence: after she bought
white-fleshed peaches in the supermarket, Martha says,
"People saw me buy them. In an instant, they were all gone."
I hope Martha never decides to jump off a bridge. A guest in
Martha's home told Zaslow how Martha gets up early to roller
blade with her dogs to pick fresh wild blackberries for
breakfast. This confirms what I've suspected about Martha
all along: She's obviously got too much time on her hands.
Teaching the dogs to roller blade. What a show off. If you
think the dogs are spoiled, listen to how Martha treats her
friends: She gave one friend all 272 books from the Knopf
Everyman Library. It didn't cost much. Pocket change,
Really .Just $5,000. But what price a friendship, right? When
asked if others should envy her, Martha replies, "Don't envy
me. I'm doing this because I'm a natural teacher. You
shouldn't envy teachers. You should listen to them." Zaslow
must have slit a seam in Martha's ego at this point, because
once the hot air came hissing out, it couldn't be held back.
"Being an overachiever is nothing despicable. It is only
admirable. Never lower your standards," says Martha. And of
her Web Page on the Internet, Martha declares herself an
"important presence" as she graciously helps people organize
their sad, tacky little lives.
There you have it, Santa. If there was ever someone who
deserved a good smack, it's Martha Stewart. But I bet I
won't get my gift this year. You probably want to smack her
yourself.
Katina, Memphis, TN...
My ex-boyfriend actually ran like Husband 1.0. I must have been given
the
wrong program!!!!!!!!
Dear Tech Support:
Last year I upgraded from Boyfriend 5.0 to Husband 1.0
and noticed a slow down in the overall performance,
particularly in the flower and jewelry applications
that had operated flawlessly under Boyfriend 5.0.
In addition, Husband 1.0 un-installed many other
valuable programs, such as Romance 9.5 and Personal
Attention 6.5, but installed undesirable programs such
as NFL 5.0 and NBA 3.0.
And now Conversation 8.0 no longer runs and House
Cleaning 2.6 simply crashes the system. I've tried
running Nagging 5.3 to fix these problems, but to no
avail.
What can I do?
Signed,
Desperate
Reply: Dear Desperate:
First keep in mind; Boyfriend 5.0 is an entertainment
package, while Husband 1.0 is an operating system. Try
entering the command C:\I THOUGHT YOU LOVED ME and
download Tears 6.2 to install Guilt 3.0. If all works
as designed, Husband 1.0 should then automatically run
the applications Jewelry 2.0 and Flowers 3.5.
But remember, overuse can cause Husband 1.0 to default
to Grumpy Silence 2.5, Happy Hour 7.0 or Beer 6.1.
Beer 6.1 is a very bad program that will create
SnoringLoudly.wav files.
Whatever you do, DO NOT install Mother-in-Law 1.0 or
re-install another Boyfriend program. These are not
supported applications and will crash Husband 1.0.
In summary, Husband 1.0 is a great program, but it
does have a limited memory and cannot learn new
applications quickly. You might consider additional
software to improve memory and performance. I
personally recommend Hot Food 3.0 and Lingerie
6.9.
Good Luck,
Tech Support
Linda, CA…
The Lie Clock
Hillary Clinton died and went to heaven. As she stood in front of St.
Peter at the Pearly Gates, she saw a huge wall of clocks behind him.
She asked, "What are all those clocks?"
St. Peter answered, "Those are Lie-Clocks. Everyone on Earth has a
Lie-Clock. Every time you lie the hands on your clock will move."
"Oh," said Hillary, "Whose clock is that?"
"That's Mother Teresa's. The hands have never moved, indicating that she
never told a lie."
"Incredible," said Hillary. "And whose clock is that one?" St. Peter
responded, "That's Abraham Lincoln's clock. The hands have only moved
twice indicating he only lied two times in his life." "Where's Bill's
clock?" asked Hillary.
"Bill's clock is in Jesus' office. He's using it as a ceiling fan"
Jessica, Corfu, Greece…
Bill & Judy met at a resort and fell in love. They were discussing how
they
would continue the relationship after their vacations were over. "It's
only
fair to warn you, Judy, I'm a golf nut. I live, eat, sleep and breathe
golf."
"Well, since you're being honest, so will I," she said. "I'm a hooker."
"I see," said Bill as he thought for a moment. "Well, it's probably
because
you're not keeping your wrists straight when you hit the ball.
Send your funnies to: maggiebl-@hotmail.com
(PLEASE use "Humor" as subject.)
~*~ MY HOLIDAY FAVORITES ~*~
Here are a few more of my own holiday favorites. Enjoy!
Roast Turkey with Stuffing and Gravy
1 small (8 to 10) pound turkey, thawed, rinsed and giblets removed
4 slices bacon
1 cup chopped onion
1 cup sliced celery
2 cups mushrooms
2 teaspoons celery seed
Butter
Salt and pepper
2 teaspoons ground sage
6 cups plain stuffing croutons, store bought
2 eggs, lightly beaten
1 cup water
In a non-stick skillet, cook bacon until crisp. Remove bacon to paper
towels to drain. Allow bacon to cool and crumble. Add onions and celery
to bacon fat and cook until tender. Stir in mushrooms and cook until
golden. Stir in seasonings. Remove skillet from heat and let cool.
Preheat oven to 450 degrees. Soak 3 cups stuffing croutons in water.
Squeeze out water from croutons so that they are moist but not soggy. In
a large bowl, combine dry and moist croutons with onion mushroom
mixture. Mix in eggs and moisten with water if necessary. Fill cavity of
turkey with stuffing. Cover opening of cavity with foil. Tuck wings
under turkey. Make a small slit in neck skin and tuck legs through slit
to secure. Transfer leftover stuffing to a baking dish, cover with foil
and bake alongside turkey. (This may need to be moistened.) Place
stuffed turkey in roasting pan. Rub turkey with butter and season. Roast
uncovered for 30 minutes. Reduce heat to 350 degrees and continue
roasting for approximately 3 hours or 15 to 20 minutes per pound. Baste
the turkey with its drippings occasionally as it cooks. Turkey is done
when pricked with a knife on the thigh the juices run clear. When turkey
is done, transfer to a cutting board and cover with foil. Allow turkey
to rest so that juices can be reabsorbed. Place roasting pan over medium
high heat. Skim off excess fat with a spoon and reserve in a bowl. Add 3
cups hot chicken stock and bring to a simmer. Using a wooden spoon,
scrape up brown bits stuck to bottom of pan. In a small dish, combine
into a paste 3 tablespoons flour with 3 tablespoons of reserved fat.
Whisk flour mixture into simmering gravy. Season with salt and pepper
Yield: 6 to 8 servings
Prep Time: 35 minutes
Cook Time: 3 hours 45 minutes
Green Bean and Pearl Onion Casserole
1 pound fresh green beans
2 cups pearl onions
2 tablespoons olive oil
2 tablespoons butter
2 garlic cloves, minced
1 shallot, chopped
2 bay leaves
3 cups assorted wild mushrooms, sliced (such as oyster, cremini and
shiitake)
Salt and pepper, to taste
2 tablespoons fresh thyme leaves
2 tablespoons flour
3 cups milk
1 can fried onions
Blanch the green beans and pearl onions by placing them into a large pot
of rapidly boiling water. Cook them for about 2 minutes, until the green
beans have brightened in color. Remove the vegetables from the boiling
water with a strainer then plunge into an ice bath to stop the cooking
process. Drain them, then remove the skins from the onions and set
aside.
Coat a skillet with olive oil and butter over medium heat. Sweat the
garlic and shallot down until they caramelize. Add the bay leaves then
the assorted mushrooms. Stir to combine, season with salt, pepper and
thyme. Sprinkle the mixture with flour to tighten up. Add the milk and
boil for 3 minutes to thicken.
Place the green beans and pearl onions in a 2-quart casserole dish. Pour
the “mushroom soup” over the vegetables. Toss to make sure the
vegetables are well coated. Bake in a preheated 350 degree oven for 30
minutes. Top with fried onions and continue to bake for 10 minutes.
Prep Time: 10 minutes
Cook Time: 50 minutes
Sweet Potato Pie
Pastry Pie Dough for 1 (9-inch) pie pan or 1 (10-inch) tart shell,
recipe follows
2 cups cooked sweet potatoes, peeled, boiled and drained and mashed
4 eggs
1 cup light brown sugar
1 orange, juiced
1 cup heavy cream
1/2 stick unsalted butter, melted
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon fresh grated nutmeg
Blind bake tart shell for 10 minutes in a preheated 350 degree oven. In
a mixing bowl, combine ingredients thoroughly. Pour sweet potato mixture
into tart shell and return to 350 degree oven and bake for 25 minutes or
until center is set.
Pastry Dough Recipe:
4 1/2 cups flour
12 ounces cold diced butter
2 teaspoons salt
3/4 to 1 cup ice water
In a food processor, combine the flour, butter and salt and pulse until
the mixture is very coarse. Pour the flour/butter into a large bowl and
add the ice water. Pour out onto a clean, flat surface into a large log.
Using the palm of your hand, gently push and pull the mixture to form it
into a dough. Do not knead, you are just slightly manipulating it.
Yield: 8 to 10 serving
Prep Time: 5 minutes
Cook Time: 35 minutes
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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.
All of these recipes today come from Johnny, LA.
Thanks, Johnny!!!
SAUSAGE BREAD
Ingredients:
1 lb. Breakfast sausage
1/2 lb. smoked sausage, sliced and quartered
1 cup cubed tasso ham
1 cup diced onion
1/2 cup diced bell pepper
1/2 cup diced celery
1/2 teaspoon Cajun Seasoning
1 teaspoon hot sauce
4 tablespoons flour
1-1/2 cups beef broth
1/4 cup cheddar cheese
2 tablespoons minced green onions
2 - 1 lb. French bread dough balls or frozen bread dough
Directions:
Preheat oven to 325 degrees.
Heat saucepot over medium heat and add breakfast sausage and smoked
sausage. Cook until sausage starts to brown. Drain grease from sausage
mixture.
Add tasso, onion, bell pepper, celery, Cajun Seasoning and hot sauce.
Sauté for 10 minutes. Add flour and continue to cook for 5 minutes,
scraping bottom of pan with spoon.
Add beef broth and cook for an additional 10 minutes until meat mixture
is thick. Add cheese and green onions and cook for 5 minutes.
Pour into bowl and allow mixture to cool in refrigerator.
Place 2 - l lb. French bread dough balls on floured surface and roll out
to ½-inch thick rectangles (about 4 x 8 inches).
Divide filling into four parts and spread two strips of filling
lengthwise onto each rolled out bread dough, leaving space between the
two strips.
Fold about one inch of each end toward center. Then roll dough, using
the long side, into a cylinder like a cigar. Seal ends with a dab of
water.
Bake for 40 minutes. Allow loaves to cool slightly before cutting bread
into slices.
Yields two loaves.
OVEN ROASTED BUTTERNUT SQUASH & TASSO BISQUE
Ingredients:
1 butter-nut squash-2 pound average
2 tablespoons olive oil
2 tablespoons butter
1/2 cup minced tasso
1/2 cup minced onion
1 tablespoon minced garlic
1 teaspoon nutmeg
1 teaspoon hot sauce
3 cup chicken broth
1 cup heavy cream
Directions:
Pre-heat oven to 350 degrees, split butternut squash in half, scoop out
seeds and discard. Coat squash with olive oil. Place on sheet pan and
roast in the oven for 1 hour and 15 minutes. Allow to cool, scoop out
squash from shell and discard shell. Mash squash until fluffy.
In a medium sauce pot heat butter and add tasso ham, cook for 5 minutes.
Add onions and garlic and cook for additional 5 minutes. Add chicken
broth, nutmeg, hot sauce and mashed squash. Lower fire and simmer for 30
minutes covered, whisking occasionally.
Stir in cream and simmer for 10 minutes uncovered.
Yields 4 to 6 servings
PAN FRIED EGGPLANT WITH LUMP CRAB
IN A CREMA ROSA SAUCE
Ingredients:
2 cups water
1 teaspoon salt
1 large eggplant, peeled & sliced into 8 medallions
2 cups vegetable oil
2 cups flour
1 teaspoon Cajun Seasoning
2 eggs
2 cups milk
1/2 teaspoon hot sauce
2 cups Italian bread crumbs
1 tablespoon olive oil
1/2 cup minced onion
1/4 cup minced green bell pepper
1/4 cup minced celery
1 tablespoon minced garlic
One 10 ounce can Italian Style Diced Tomatoes, drained
1 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/2 teaspoon hot sauce
1 cup heavy cream
1/4 cup grated Parmesan cheese
1 pound lump crabmeat
1/4 cup chopped green onions
2 T minced parsley
Directions:
In a bowl stir together salt and water. Place eggplant medallions in
bowl and allow them to soak for 30 minutes. Drain eggplant, rinse with
cold water and pat dry. Return to bowl.
Heat cooking oil to 325 F.
In another bowl, season flour with ½ teaspoon Cajun seasoning.
In another bowl, beat together eggs, milk, remaining Cajun seasoning and
hot sauce. In yet another bowl, place Italian breadcrumbs.
Coat eggplant in seasoned flour, then dip into milk-egg mixture and then
coat with breadcrumbs, pressing firmly to make crumbs stick.
Place breaded eggplant into heated oil. Fry 2 to 3 minutes on each side
until brown.
In a large skillet, heat olive oil, add onion, bell pepper, celery and
garlic. Cook for 2 minutes, stir in Italian Style Tomatoes, basil,
thyme, salt and hot sauce. Lower fire and simmer for 5 minutes or until
water is evaporated.
Stir in heavy cream and cheese, continue to simmer until sauce starts to
thicken slightly, about 5 to 7 minutes.
Gently stir in lump crab, green onions and parsley, allow to simmer
until crab is heated.
Divide crab sauce between 4 plates and top with 2 medallions of
eggplant.
Yields 4 servings.
MAID-RITE SANDWICH
1 pound ground beef
1 teaspoon ground pepper
1 teaspoon sugar
2 teaspoons prepared mustard
6 ounces beer (optional)
Salt (to taste)
Combine ground beef, pepper, sugar, mustard, salt in the top of a
double-boiler and add beer. Cover top and heat for one-half hour,
stirring occasionally. The longer it cooks, the more the flavors
blend together. Toward the end, uncover to allow some of the liquid
to boil off.
Use a slotted serving spoon to serve on hamburger buns with mustard,
dill pickles and chopped onion. Serves 6. Notes: Use prepared yellow
salad mustard, such as that for hamburgers or
hot dogs. Do not use dry powdered mustard, or a Dijon or Poupon style
mustard. Use a good quality, low fat ground beef. Water may be
substituted for beer.
APPLE COBBLER CAKE
6 c. sliced apples
1/4 c. sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 c. chopped nuts (pecans or walnuts)
1 pkg. cake mix (yellow or white)
1 stick oleo or butter, melted
Combine apples, sugar, nutmeg and cinnamon. Add 1/4 cup of the cake
mix, stir to coat apples. Place apples in buttered pan, about 9x13
inches. Cover tightly with foil and bake at 350 degrees for 25
minutes. Remove from oven and remove foil. Mix rest of cake mix with
nuts. Sprinkle with melted butter. Stir with fork until large crumbs
are formed. Spoon over hot apples. Bake 25 to 30 minutes until puffed
and golden brown. Serve warm with cream or ice cream.
BARBECUED OYSTERS
12 fresh shucked oysters
6 tablespoons homemade or commercial barbecue sauce
1 teaspoon fresh lemon juice
Dash Tabasco sauce
2 slices smoky bacon, cut into 6 equal pieces -- partially cooked
6 large oyster shells or scallop shells
Lemon wedges and parsley for garnish
Preheat oven to 450 degrees. Place 2 oysters with a little of the liquor
into each shell. In a small bowl, combine barbecue sauce, lemon juice
and Tabasco sauce; spread evenly on top of the oysters. Top each with a
piece of bacon; bake 5-6 minutes. Do Not Overcook! Serve immediately,
garnished with wedges of lemon and small sprigs of parsley.
MORNING GLORY OVEN FRENCH TOAST
Cranberry-Raspberry Topping (below)
3 eggs
3/4 cup milk
1 tablespoon granulated sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
18 slices French bread -- 1/2 inch thick
Powdered sugar -- if desired
CRANBERRY-RASPBERRY TOPPING
1 (10-ounce) package frozen raspberries -- thawed
1 cup sugar
1 cup fresh or frozen cranberries
Prepare Cranberry-Raspberry Topping.
Heat oven to 500º.
Beat eggs, milk, granulated sugar, salt and cinnamon in small bowl with
fork.
Dip bread into egg mixture; place on plate. Lightly grease cookie sheet.
Heat cookie sheet in oven 1 minute; remove from oven. Place dipped bread
on hot cookie sheet.
Bake 5 to 8 minutes or until bottoms are golden brown. Turn bread; bake
2
to 4 minutes longer or until golden brown. Sprinkle with powdered sugar.
Serve with topping.
CRANBERRY-RASPBERRY TOPPING
Drain raspberries, reserving 1/2 cup juice. Mix juice and sugar in
2-quart
saucepan. Heat to boiling; boil 5 minutes. Stir in raspberries and
cranberries; reduce heat. Simmer about 3 minutes, stirring occasionally,
until cranberries are tender but do not burst. Serve warm or cool.
Per Serving (excluding unknown items): 348 Calories; 4g Fat (11.3%
calories from fat); 7g Protein; 71g Carbohydrate; 4g Dietary Fiber; 98mg
Cholesterol; 361mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean
Meat;
1 Fruit; 0 Non-Fat Milk; 1/2 Fat; 2 1/2 Other Carbohydrates.
MEXICAN CORNBREAD CASSEROLE
1 pound ground beef
1/4 cup chopped onion
2 tbsp jalapeno pepper, chopped
2 beaten eggs
2 cans cream style corn
2/3 cup milk
1 (16-1/2 oz) pkg cornbread mix
4 slices American cheese
Preheat oven to 425 degrees. Brown ground beef, onion and jalapeno
pepper, set aside. Combine eggs, 1 can corn and milk with cornbread
mix. Stir just until ingredients are moistened. Pour 1/2 batter into a
greased 9 inch square pan. Top with beef mixture, cheese slices and
other can of corn. Pour remaining batter on top and bake for 25-30
minutes.
BANANA NUT BREAD
This recipe was given to me 30 years ago.
Best Banana nut bread I have ever had. Enjoy!
3/4 cup Butter
1 cup sugar
1 1/2 cup mashed bananas
2 eggs (beaten)
1 tsp vanilla
2 cups flour
1 tsp. baking soda
3/4 tsp. salt
1/2 cup buttermilk
3/4 cup walnuts (chopped)
Mix in order given above. Pour in greased, floured loaf pan.
Bake 325 (oven)for 1 and 1/4 hours. Double recipe for 3
loaves. Use very ripe bananas for best bread.
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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!
SIMMERED STEAK WITH MUSHROOMS
Makes: 4 servings
~Sent in by: Larry, Ontario, Canada
1 lb (500 g) beef top blade simmering steak,
trimmed of all visible fat
1/4 tsp (.05 ml) salt
1/4 tsp. (.05 m) freshly ground pepper
1/3 cup (75 ml) all-purpose flour
1 tbsp (15 ml) margarine
1 onion (medium), cut in half and thinly sliced
3 carrots (medium), diced
3 cup (750 ml) portobello mushroom, sliced*
1/2 tsp (2 ml) dried thyme leaves
1 bay leaf
3 cloves garlic, finely chopped
2 cup (500 ml) beef broth (reduced sodium)
2 tbsp (30 ml) port wine
salt, to taste
pepper, to taste
*Or use button or cremini mushrooms
Trim and discard all visible fat from beef.
Cut beef into four equal pieces.
Sprinkle lightly with salt and pepper and coat with
flour.
Place beef between two pieces of wax paper.
Pound beef with a ridged mallet until it is about 1/4
inch (1 cm) thick.
Coat pounded beef with the flour and shake off excess.
In a large non-stick skillet (12 inch/30 cm), melt
margarine over medium-high heat. Brown beef on each side
(total browning time should be about 6 minutes).
Transfer beef to a plate.
Add onion, carrots, mushrooms, thyme, bay leaf, garlic,
and beef broth to skillet. Bring to a boil over high
heat, scraping pan to remove any bits. Reduce heat to low and
return beef to pan. Cover and simmer about 90 minutes
or until beef is very tender. If the sauce becomes too thick,
add extra water as needed. In the last 5 minutes of cooking,
stir in port wine. Season to taste with salt and pepper.
Tips: To reduce cooking time, use a more tender cut of
meat (inside round, flank steak) and cook until tender.
Excellent source of Vitamin A, Niacin, Vitamin B12,
Iron and Zinc.
Nutrition:
Energy 275 calories
Protein 26.4 g
Fat 9.8 g
Polyunsaturates 1.6 g
Monounsaturates 4.0 g
Saturates 2.8 g
Cholesterol 60 mg
Carbohydrate 18.9 g
Dietary fiber 2.0 g
Sodium 420 mg
Potassium 900 mg
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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.
CRANBERRY APPLE COBBLER
Gourmet December 1990
~Sent in by: Jessica, Corfu, Greece
1 1/2 cups cranberries, picked over
1 Granny Smith apple, peeled and sliced thin
1 tablespoon freshly grated orange zest
1/2 cup firmly packed light brown sugar
1/4 teaspoon cinnamon
a pinch of ground cloves
1/2 cup plus 1 tablespoon all-purpose flour
1 tablespoon unsalted butter, cut into bits
1/2 teaspoon double-acting baking powder
1/4 teaspoon salt
2 tablespoons vegetable shortening
1/3 cup plain yogurt
1/2 teaspoon granulated sugar
vanilla ice cream as an accompaniment if desired
In a shallow 2-cup baking dish toss together the cranberries, the apple,
the
zest, the brown sugar, the cinnamon, the cloves, and 1 tablespoon of the
flour and dot the top with the butter. In a bowl stir together the
remaining
1/2 cup flour, the baking powder, and the salt. Add the shortening,
blend
the mixture until it resembles coarse meal, and stir in the yogurt. (The
dough will be sticky.) Drop the dough by spoonfuls onto the cranberry
mixture, sprinkle it with the granulated sugar, and bake the cobbler in
the
middle of a preheated 400°F. oven for 30 minutes, or until the top is
golden. Serve the cobbler with ice cream. Serves 2.
NOTE: triple this recipe and bake it in a 9-by-13-inch baking dish.
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
great love of mine! Cooking should be fun and my newsletter is FREE,
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enjoy these weekly International Newsletters as well as check out the
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