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RDJ-- GNR, 10-09-09
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RDJ
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Oct 11, 2009 10:39 PDT
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Volume 12 Number 236
US Library of Congress ISSN: 1530-3292
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RECIPE DU JOUR
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It’s Good Neighbor Recipes Friday!!
Welcome to our Good Neighbor Recipes edition of Recipe du Jour! On
Fridays we turn over the recipe presentation to you guys to share and
showcase your favorite recipes with the RDJ neighbors. If you have any
questions about any of the recipes offered today, write an email to the
address given with that specific recipe. If you wish to submit your own
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forward this mailing to all your friends!
Guidelines for submitting recipes are at the end of this mailing.
Table of Contents:
Broccoli Casserole
Mexican Cornbread
Easy Hash Brown Quiche
Grilled Snow Crab Clusters with Shallot-Lime Butter
Green Beans with Cherry Tomatoes
Gluten Free Shrimp, Cucumber and Avocado Salad
Watermelon Salsa
Honey-Lime Berries and Greens
Requests
and don’t forget that our sister ezine, Dessert du Jour, is featuring
Good Neighbor Desserts this and every Friday. To subscribe, address a
blank email to
dessert-s-@topica.com
For metric conversion, try
http://www.onlineconversion.com/cooking_volume.htm
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We HAVE to have this at every family dinner 'cause everyone loves it --
except me, of course, since I don't eat anything that's green and
cooked! joann-@embarqmail.com
Broccoli Casserole
1 bunch broccoli
1 onion, chopped
1/2 stick butter
3/4 cup milk
3 T flour
7 slices American cheese
cracker crumbs and butter
Cook broccoli until el dente. Drain and place in a casserole dish.
Sauté onions in butter; add milk and flour and cook until thickened.
Add American cheese and when completely melted, pour over broccoli in
dish and sprinkle with cracker crumbs and dot with butter. Bake
uncovered at 350 degrees F. for 45 minutes.
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Mexican Cornbread
1 cup self rising cornmeal
1 cup (4 ounce) shredded low fat process American cheese
1 cup whole kernel corn
1 cup skim milk
1/2 cup chopped onion
1/3 cup reduced calorie margarine
2 TBL chopped jalapeno pepper
1/2 tsp garlic powder
1 (4 ounce) jar diced pimiento, drained
vegetable cooking spray
Combine first 9 ingredients in a medium bowl, stirring well.
Pour batter into a 10 -1/2 inch cast iron skillet coated with cooking
spray. Bake 350 for 45 minutes or until golden. Cut into 10 wedges and
serve warm.
this is a diabetic recipe. I don't remember the carbs, etc. The
exchanges are 1 starch, 1 fat. rambli-@yahoo.com
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Rich's Note: Ready-To-Serve Rice
Unh-uh. No way. Sorry. Back to the drawing board, guys. Not there yet.
Every once in a while I try some new brand or flavor of those
ready-to-serve pouches of rice, the kind where you cut the corner and
stand them in the microwave for 90 seconds on HIGH and there you have
rice ready to eat. I didn't like it when they first came out a few years
ago and I don't like it now. I don't like the texture or the flavor.
This time I tried Uncle Ben's long grain and wild rice in the pouch.
Yuck.
Maybe it's me. I'm not fond of instant rice and I don't care for
converted rice much either. Ready to serve rice is a bit too chewy for
me and it has a taste that seems to be standard to anyone's brand of
ready to serve rice and I don't like it. The convenience is really not
worth the strange flavor. I'd rather take 20 minutes to cook the real
thing or even do without.
Rich can be reached at ri-@recipedujour.com
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Several years ago, I visited a friend in Albuquerque and she made a
delicious quiche for breakfast. When I came home, I Googled for a recipe
and found one that's easy for me...one that uses only 2 eggs rather than
4!
EASY HASH BROWN QUICHE
Ingredients:
3 cups loose-pack, frozen hash brown potatoes, thawed
1/3 cup melted butter
6 ounces diced cooked ham (about 1 cup)
4 ounces shredded pepper-jack cheese
4 ounces gouda or Swiss cheese (shredded)
1/2 cup half and half
2 eggs
1/4 teaspoon seasoned salt
**green chiles
Directions: - Set oven at 425 F
1. Press hash browns between paper towels to remove moisture; then press
them onto the bottom and up sides of a 9-inch pie plate to form a crust.
This means I dump enough hash browns into my Pyrex pie plate, nuke them
for 30-45 seconds or until they are thawed sufficiently to be pliable
enough to spread over/cover the bottom and up the sides.
2. Drizzle melted butter over the crust. I spray it generously with a
butter-flavored cooking spray. Bake in a 425 degree F oven for 25
minutes.
3. During the baking time, gather the other ingredients. Instead of ham,
I prefer to use thick-sliced bacon (about 6 slices) so I use scissors
and cut them into small pieces and cook in a skillet. Grate the cheeses.
I prefer pepper-jack and a mixture of white and yellow cheese. Measure
cream into a mixing bowl and add the eggs; sprinkle with salt and pepper
and whisk them together.
4. When the 25 minutes is up, remove crust from oven and reduce setting
to 350 degrees.
5. Spread the ham (bacon? sausage?) over the bottom of the crust. I add
a layer of green chiles at this point (everything in New Mexico tastes
better because of the green chiles!) Next, layer the mixture of shredded
cheeses. Pour milk/egg mixture over the top and return uncovered to the
oven to bake for 25-30 minutes, or until a knife stuck into the center
comes out clean. Let it stand for a few moments before cutting.
This recipe is very forgiving (as you can tell from my liberties with
it) and I love having the hash browns for a crust rather than pain of
having to fix a real crust (even a bought one)! I've varied the "extras"
with mushrooms, peppers, etc.. I warm left-overs in my toaster oven and
it's every bit as good the second day as it was the first! If you have
questions or comments, you may reach me at WaryDr-@gmail.com
marilyn
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Grilled Snow Crab Clusters with Shallot-Lime Butter
Yield: 4 servings
3 shallots, minced
1/2 c. butter
1/2 tsp. grated lime zest
1/2 tsp. freshly ground black pepper
2 lb. snow crab clusters
Lime wedges (optional)
For Shallot-Lime Butter: Sauté shallots in butter in a small saucepan
over medium heat 10 minutes or until shallots are tender and butter is
lightly browned. Remove from heat and stir in lime zest and pepper.
Coat grill rack with nonstick spray; place crab clusters on racks. Grill
over medium-high heat 3 minutes on each side or until cooked through.
Serve with Shallot-Lime Butter and lime wedges, if desired.
Note: A wonderful way to cook crab is on the grill. There are two ways
to grill: directly or indirectly. Direct grilling, where foods are
placed on the grill directly over the heat source, is the most basic
method. For indirect grilling, the heat source is off to the side of
where the cooking takes place. To grill indirectly using a gas grill,
turn the burner on one side on and cook on the other side. Likewise,
with a charcoal grill, have heated coals on one side and cook on the
other side. Crab legs are worth the effort to eat when they are this
easy to prepare.
This is from a recipe card I picked up at the supermarket. The flavor is
spectacular. Linda in Maine lbail-@gwi.net
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Simply Tim: FRIDAY FOOD THING
Pee-Poos and Milk
When I was a kid I loved pretzels. But only when I could eat them with a
companion glass of milk. Chomp, chomp, chomp. Then swish some cold milk
around in there and more chomp, chomp, chomping. In those days my speech
centers were just beginning to make sense of sound; although I was not
yet sophisticated enough to say "Please, madam -- might I partake in
some pretzels and milk?", I was indeed able to say: "Pee-poos and milk!
Pee-poos and milk!"
Mom was a good translator.
I don’t think modern day pretzels are made the same way as those of
yesteryear. No matter which brand I buy nowadays -- and I have tried
many -- I just haven’t been able to find the same wonderful tasty meld
of “Pee-poos and milk!” from days gone by. Don’t get me wrong, the
modern day combination of pretzels and milk is still great. Even so,
something is different; some critical ingredient is missing.
Snyder’s of Hanover "Snap" pretzels seem to come closest, though. But
the square, grid-shaped wafers don’t munch up the same way as the
old-fashioned kind. The milk molecules seem to rush in too quickly,
mushing up the mouthful of pretzel bits (rather than grinding) before
they are truly ready to swallow.
Then again, it could well be my childhood memory is a wee bit more
astute than my abused, soon-to-be sixty year-old taste buds.
To reach Tim: send an email to
simpl-@recipedujour.com
Be sure to use the story title as the subject.
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Green Beans With Cherry Tomatoes
1-1/2 pounds green beans, trimmed and cut into 2 inch pieces
1-1/2 cups water
1/4 cup butter
1 tablespoon sugar
3/4 teaspoon garlic salt
1/4 teaspoon pepper
1-1/2 teaspoons chopped fresh basil
2 cups cherry tomato halves
Instructions:
Place beans and water in a large saucepan. Cover, and bring to a boil.
Set heat to low, and simmer until tender, about 10 minutes. Drain off
water, and set aside. Melt butter in a skillet over medium heat. Stir in
sugar, garlic salt, pepper and basil. Add tomatoes, and cook stirring
gently just until soft. Pour the tomato mixture over the green beans,
and toss gently to blend.
This is just as good when cold. lou3-@webtv.net
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Gluten Free Shrimp, Cucumber and Avocado Salad
Preparation Time: 15 minutes Servings: 4
Calories: 267 per serving Percent from Fat: 43%
Ingredients
1 tablespoon each: seasoned rice vinegar and canola oil
1 teaspoon sugar
1/4 teaspoon salt
1 lb. cooked peeled and de-veined large shrimp
1-1/2 cups thinly sliced unpeeled cucumber, slices halved crosswise
4 thin slices small red onion, separated into rings
1 tablespoon chopped fresh dill
1 small ripe avocado, peeled, seeded, diced
1 bunch arugula or watercress (4 cups packed)
Preparation
In a medium bowl, combine vinegar, oil, sugar and salt, stirring until
sugar dissolves. Add shrimp, cucumber, red onion rings and dill. Toss
well. Add avocado and toss again. Arrange watercress on four serving
plates. Spoon salad over arugula or watercress.
Substitutions Walnut oil may replace the canola oil for a slightly nutty
flavor. For a spicy note add 1/4 teaspoon crushed red pepper flakes or
1/2 teaspoon hot pepper sauce to the dressing.
Tips
Serve this lovely main dish salad with crusty whole grain rolls.
Culinary Taste Tip
Avocados are buttery, nutty and not a bit sweet...an unusual fruit that
transports flavor well, and turns any salad into a rich, decadent
experience.
Culinary Technique Tip
Using a large sharp knife, grip one half of the avocado gently and slice
it, moving the knife lengthwise around the seed. With your weighty
knife, tap the pit with the heel of the blade until it sticks. Now,
twist and pull. You can either scoop out or dice the avocado's flesh
right in the shell.
Get free, healthy, easy, quick recipes e-mailed to you every week at
www.ChefMD.com.
from_the_kitc-@yahoogroups.com
thisnthat_aga-@yahoogroups.com
Lindasplaceincybe-@yahoogroups.com
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This goes well with tortilla chips. The combination of salty and sweet
in your mouth at the same time is irresistible. When I was served this
at a family function I could not stop eating it. My gem of a sis-in-law
shared the recipe with me. Questions? a-@voiceversatility.com
Watermelon Salsa
2 C watermelon, chop as you would tomatoes for fresh salsa
3/4 C sweet onion, chopped
1/2 C cilantro, chopped
1 Tbs brown sugar
3/4 C black beans, rinsed and drained
1/2 tsp salt
Mix all and refrigerate 1 hour or more so the flavors can marry. Serve
with tortilla chips.
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I went to a salad and dessert potluck this weekend, and took this salad.
The recipe is from Pillsbury Fast & Healthy Cookbook. It turned out very
well, using strawberries. I didn't have poppy seeds, so didn't use them,
and I would increase the Dijon a bit. I wouldn't pour on the dressing
until just ready to eat. Enjoy! margo-@gmail.com
Honey-Lime Berries and Greens
Salad
6 cups mixed salad greens
3/4 cup fresh raspberries or strawberries
thin red onion slices, separated into rings
2 Tblsp sliced almonds
Dressing:
1/4 cup lime juice
3 Tblsp canola oil
3 Tbsp honey
1/4 tsp poppy seed
1/4 tsp Dijon mustard
Toss Salad ingredients. Whisk dressing ingredients well and pour over
salad.
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RECIPE REQUESTS
To send in requests, use REQUEST as the subject, mail to
ri-@recipedujour.com and please, PLEASE be sure to include your email
address.
If you’re interested in one of the requested recipes yourself, contact
the requestor and ask them, nicely, to share the results with you.
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There was a recipe containing a whole, small chicken weighing about a
pound and a half in last week's Friday GNR. Where does anyone have a
grocery carrying a chicken the size of a pullet? The whole chickens in
our area weigh in at 3 and one half to 5+ pounds. Taking this into
consideration, I think the amounts shown in the recipe may have to be
altered to some degree to cover the larger chicken in the pot. The last
time I saw a chicken that small was about 45 years ago when my
grandfather killed 2 or 3 for my grandmother to fry for dinner that
evening. Those were always the best chickens ever!!! Just a couple of
thoughts. Thanks for letting me put this "into the pot".
bpea-@aol.com
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Recently, I had my first experience eating Indian food. I was thrilled
and enjoyed it very much. There was one dish in particular that I want
to try to recreate at home. It was peas with a cheese sauce and tofu.
It did NOT have any tomatoes in it. I have searched several web sites,
but they all have tomatoes in them. That is NOT what I'm looking for.
Anyone who has this recipe, or invented it themselves, please pass it
on. I would love to make this at home. Thanks, Mary
GMTHI-@aol.com
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Does anyone have the recipe for Lava Cake? (The most delicious chocolate
cake ever!) Barb
BPerr-@aol.com
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