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RDJ-- GNR, 10-16-09
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RDJ
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Oct 16, 2009 14:56 PDT
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Volume 12 Number 242
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:
Pam's Oven Stew
Chicken Squares
Cauliflower Salad
Potato Bread
Liver Pate (faux)
Roasted Vegetable Pizza
Brussels Sprouts, German Style
Bubbly Rueben Sandwich Bake
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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As a Tennessee native, a co-worker and now dear friend, Pam, gave me
this recipe over 25 years ago. I make it through the fall and winter
often for our family. Questions? csra-@cox.net Carolyn in Virginia
Pam's Oven Stew
4 pounds stew meat (extra lean)
4 cups sliced carrots
2 cups sliced celery
4 medium onions, sliced
2 cans (5 ounces each) sliced water chestnuts, drained
2 cans (6 ounces each) sliced mushrooms, drained
1/4 cup plus 2 tablespoons flour
2 tablespoons sugar
2 tablespoons salt (about half)
2 cans (16 ounces each) tomatoes
2 cups burgundy
Or 2 cups beef broth or bouillon
Preheat oven to 325F degrees. In roasting pan mix meat, carrots, celery,
onions, water chestnuts, and mushrooms.
In bowl mix flour, sugar, and salt. Stir this into the meat mixture.
Stir in tomatoes, and burgundy. Cover and bake 4 hours.
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Chicken Squares
3 T melted butter, divided
3 oz cream cheese, softened
2 c cubed cooked chicken
1/4 tsp salt (I leave it out)
1/8 tsp pepper
2 T milk
1 T minced onion
8 oz can crescent rolls
10 oz can cream of chicken soup
1/2 c milk
Preheat oven to 375 degrees F. In mixing bowl, blend 2 T butter with
softened cheese. Add chicken, S&P, 2 T milk and onion. Mix well.
On large baking sheet, separate crescent dough into 4 squares, pressing
perforations to seal. Spoon 1/4 of chicken mixture onto center of each
square. Pull corners of dough up over chicken mixture. Seal all edges.
Brush tops with remaining butter. Bake 20-25 minutes, until browned.
In small saucepan, combine soup and 1/2 c milk. Cook over med-low heat,
stirring occasionally, just until soup begins to simmer. Spoon soup
over baked chicken squares.
Yum - Oh! (I found this tasty little recipe on a can of crescent rolls
years ago) granni-@yahoo.com
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CAN IT BE ?
It's that time of year again when we swallow our pride and ask you for
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Recipe du Jour and RDJ Petite, as well as Dessert du Jour, are made
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I usually take this to get-togethers as a low carb option and everyone
always asks for the recipe, so I thought I would share it. Sue
suer-@yahoo.com
CAULIFLOWER SALAD
1 head cauliflower broken into small florets
3 large purple shallots (sweeter than regular onions)
OR
1/2 small purple onion, diced (or more if you like)
2 stalks celery, diced
Maries Creamy Italian Garlic Dressing - DO NOT SUBSTITUTE!
(In the produce section - cooler - how much you use depends on how
creamy you want it.)
Salt and white pepper to taste
Sprinkle top with paprika
Just mix all together and chill for at least two hours. Keeps for
several days.
There are no exact measurements. It depends on the size of the
cauliflower and the individual's preference as to how much onion or
shallots and celery to add.
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This recipe came from Woman's World many years ago. This Northern
Ireland bread, also known as potato farls or potato cakes, comes in many
versions. Any questions, email lilbudd-@yahoo.com
Potato bread
Use leftover mashed potatoes or frozen or instant made with the butter
and salt.
1-1/2 cups all-purpose flour
2-1/4 tsp. baking powder
1/4 tsp. salt
1/8 freshly ground pepper (I would use more)
6 tbsp. butter or margarine at room temperature
1-1/2 cups mashed potatoes, chilled
4 scallions, sliced
Preheat oven to 425F. Lightly grease baking sheet; set aside. In large
bowl combine flour, baking power, salt and pepper. With pastry blender
or 2 knives cut in butter until coarse crumbs. Stir in mashed potatoes
and scallions to make a soft dough. On lightly floured surface, knead
dough 3-4 minutes. With rolling pin, on lightly floured surface, roll
dough 1/4" thick. With 3-1/2 round cookie cutter or glass cut rounds.
With medal spatula transfer to prepared baking sheet. Bake 25 minutes
until golden brown. Cool on wire rack 5 minutes. Serve warm
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Simply Tim: FRIDAY FOOD THING
Dunkin Donut Coffee
A couple months ago I watched a segment on CNBC wherein various brands
of coffee (both to-go cups and whole coffee-to-brew products) were
tested based on taste and quality and price. I was surprised to discover
that Dunkin Donut coffee won hands down -- including quality -- beating
out such competitors as Starbucks, Seattle’s Best, Millstone and many
others. I believe my comment at the time was, “Yeah, right.”
After a while, Dunkin Donut coffee showed up in my grocery store, at
very competitive pricing based on my penchant for 100% Arabica coffee
bean varieties, as opposed to those brands using “Robusta” coffee beans.
If you want to know the difference, try this link:
http://www.ineedcoffee.com/02/arabica/
At any rate, I bought a few bags of off-the-shelf Dunkin Donut coffee
and was glad I did. I prefer the Duncan Donut “dark roast” offering,
although I’ve tried several other types and like them all. To learn
more, here’s a link to Duncan Donuts:
https://www.dunkindonuts.com/
To reach Tim: send an email to
simpl-@recipedujour.com
Be sure to use the story title as the subject.
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For Tim
Liver pate (faux)
8 ounces, weight Brunsweiger Or Liverwurst
8 ounces, weight Cream Cheese (Softened)
2 Tablespoons Green Relish/piccalilli
2 Tablespoons Sour Cream
1 whole Small Onion Chopped
1/4 cups Walnuts/pecans (optional)
Preparation Instructions
Cut the Brunsweiger or Liverwurst up into chunks that will fit in
Blender or can be handled by your mixer. Add green relish, cream cheese,
sour cream, chopped onion and blend till creamy. You can then add the
nuts and blend again, so they chop up a bit. Pack into a crock or a
pretty bowl, refrigerate for at least 3 hours, serve with Stacey’s Pita
chips.
Bye for now, Jane yardsa-@comcast.net
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Tired of takeout? Try this do-ahead pizza topped with bell pepper,
yellow squash, eggplant, mushrooms and more! From eatbetteramerica.
Gabriell-@comcast.net
Roasted Vegetable Pizza
1 medium bell pepper, cut lengthwise into eighths
1 medium yellow summer squash, cut into 1/4-inch slices
1/2 small eggplant, cut into 1/4-inch slices
1 package (8 ounces) whole fresh mushroom, cut in half
2 tablespoons roasted garlic-flavored or regular vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (10 ounces) ready-to-serve thin pizza crust
1 cup shredded provolone cheese (4 ounces)
1 tablespoon fresh basil leaves
1. Heat oven to 425F. Spray jellyroll pan, 15 1/2x10 1/2x1 inches, with
cooking spray.
2. Spread bell pepper, squash, eggplant and mushrooms in single layer in
pan. Brush with oil. Sprinkle with salt and pepper. Bake uncovered 20 to
25 minutes, turning vegetables once, until vegetables are tender.
3. Place pizza crust on ungreased cookie sheet. Sprinkle with 1/2 cup of
the cheese. Top with vegetables. Sprinkle with remaining 1/2-cup cheese.
4. Bake 8 to 10 minutes or until cheese is melted. Sprinkle with basil.
Nutritional Information
1 Serving: Calories 200 (Calories from Fat 90); Total Fat 10g (Saturated
Fat 4g, Trans Fat 0g); Cholesterol 15mg; Sodium 460mg; Total
Carbohydrate 21g (Dietary Fiber 2g, Sugars 3g); Protein 9g % Daily
Value*: Vitamin A 6%; Vitamin C 15%; Calcium 10%; Iron 8% Exchanges: 1
Starch; 0 Other Carbohydrate; 1 Vegetable; 1/2 High-Fat Meat; 1 Fat
Carbohydrate Choices: 1 1/2 MyPyramid Servings: 1/2 c Dairy, 1 tsp Fats
& Oils, 1 oz-equivalents Grains, 1 c Vegetables
*% Daily Values are based on a 2,000 calorie diet
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From lou3-@webtv.net This is a good change from the green bean
casserole for your holiday dinners. Also good any day of the week.
BRUSSELS SPROUTS, GERMAN STYLE
1 (10 oz.) pkg. frozen Brussels sprouts or
1 pint of fresh
3 slices bacon
2 tbsp. sugar
1 tsp. salt
2 tbsp. vinegar
1 tbsp. chopped pimiento
1/2 c. cold water
1 1/2 tsp. cornstarch
Cook Brussels sprouts as directed on package; drain well. In same pan
fry bacon until crisp, drain on paper towel, reserving 2 tablespoons
fat. To reserved fat add sugar, salt, vinegar, pimiento and 1/4 cup
water. Combine cornstarch in remaining water. Mix well, add to vinegar
mixture in a saucepan. Cook over medium heat, stirring constantly until
thick. Add sprouts, heat through. Sprinkle with crumbled bacon.
Serves about 4: Very easy to double this recipe.
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Bubbly Reuben Sandwich Bake
6 slices rye bread cubed
1 16 ounce) can sauerkraut, well drained
1 pound deli sliced corned beef, cut into strips
3/4 cup Thousand Island salad dressing
2 cups shredded Swiss cheese
Heat oven to 400F. Spread bread cubes in the bottom of a 9 x 13-inch
baking dish. Spread sauerkraut evenly over the bread cubes, then layer
beef strips over sauerkraut. Pour dressing over all. Spray aluminum foil
with cooking spray and use to cover baking dish, sprayed side down. Bake
for 20 minutes. Remove cover, sprinkle with cheese and bake uncovered
for another 10 minutes, or until cheese is melted and bubbly. Yields 6
servings.
Sue Cookinc-@aol.com
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No requests were received this week.
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