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RDJ-- GNR, 10-30-09
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RDJ
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Oct 30, 2009 17:28 PST
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Volume 12 Number 254
US Library of Congress ISSN: 1530-3292
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RECIPE DU JOUR
Simply the BEST daily recipe E-zine on the Web!
Delicious recipes delivered daily via email.
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This issue is dedicated to Soupy Sales.
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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
favorite, guidelines are at the end of this mailing. And don’t forget to
forward this mailing to all your friends!
Guidelines for submitting recipes are at the end of this mailing.
Table of Contents:
Kathy's Baked Ziti
Chestnuts and Mushrooms
Chicken and Vegetable Casserole
Chicken Fried Steak
Eggplant Three Ways
Beer Batter Fried Green Beans
Cranberry Sauce
Baked Beef Stroganoff Casserole
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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THIS IS A GOOD ONE THAT FEEDS A CROWD. May be halved. Marie Russiello
russi-@earthlink.net
KATHY'S BAKED ZITI
1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef
2 (26 ounce) jars spaghetti sauce
6 ounces provolone cheese, sliced or shredded
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese
DIRECTIONS
1. Bring a large pot of lightly salted water to a boil. Add ziti pasta,
and cook until al dente, about 8 minutes; drain.
2. In a large skillet, brown onion and ground beef over medium heat. Add
spaghetti sauce, and simmer 15 minutes.
3. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9×13 inch
baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour
cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and
remaining sauce mixture. Top with grated Parmesan cheese.
4. Bake for 30 minutes in the preheated oven, or until cheeses are
melted.
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I don't know if anyone else is overrun with chestnuts at this time like
we are, but if so, you might be looking for recipes in which to use
them. I made this up one day when I didn't know what to do with all the
chestnuts. It is really good and so easy. Connie
theking-@verizon.net
CHESTNUTS AND MUSHROOMS
1/2 stick butter
2 Tbsps. olive oil
2 (8 oz.) cartons of sliced fresh mushrooms
chestnuts, as many as you would like
1 onion, chopped
1 pint heavy whipping cream
Melt butter and olive oil in skillet. Add the mushrooms and chestnuts
and chopped onion. Cook until the mushrooms and onions are done and
then stir in 1 pint heavy cream and keep stirring until thickened.
Serve over rice or noodles.
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Thank you to those who have sent donations: Thank you. We appreciate
your support and generosity. Really, we do. . .more than we can say.
To those who have procrastinated: C'mon, it's time <g>.
And to those who haven't made up their minds whether or not to send in a
donation, please realize that putting together quality Ezines every day
takes time, effort, and expense. If you enjoy receiving Recipe du Jour
or Dessert du Jour daily - - even if we help brighten your day only a
LITTLE bit - - please consider a making a tiny donation by sending a
check made payable to RECIPE DU JOUR for ANY amount to: Recipe du Jour /
P.O. Box 195 / Henrico, NC 27842. Or send PAY-PAL donations directly
thru Rich's email address ri-@recipedujour.com Thank you.
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Rich's Note: The Sun, The Moon, And The Stars
We've asked you for money in our annual fund raiser and now we're asking
for WHAT?
Recipes. Specifically, recipes for both RDJ and our sister ezine Dessert
du Jour – for our Friday Good Neighbor issues. We still have some in the
RDJ folder; but in case you haven't noticed, the Good Neighbor Dessert
issues have been lately mostly filled with submissions from Sue
(Cookincrazyme) because I ran out of dessert recipes from anyone else.
And we're starting to get low on savory recipes, so I thought I'd remind
you guys that the Friday editions are for you to share your favorite
recipes with your RDJ and DDJ neighbors. You can do it. I know you can.
All I ask is that you follow the guidelines at the end of the ezine and
be sure to submit only one recipe per email, but send as many as you
want (provided it's one per email).
Thank you. I look forward to receiving your submissions. May they flow
freely.
Rich can be reached at ri-@recipedujour.com
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Chicken and Vegetable casserole
1 (10-3/4 oz) can cream of mushroom soup, undiluted (I use golden
mushroom)
1/4 cup skim milk
1 tsp Worcestershire sauce
1 cup diced cooked chicken, skinless
1 cup cooked sliced okra
1/4 cup chopped celery
1/4 cup chopped green pepper
vegetable cooking spray
Combine first 3 ingredients in a medium bowl. Add chicken, okra, celery
and green pepper. Spoon mixture into a 1 qt casserole coated with
cooking spray. Bake at 350F for 20 minutes or until thoroughly heated. 4
servings
rambli-@yahoo.com
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From lou3-@webtv.net Excellent recipe and very T&T.
Chicken Fried Steak
2-1/2 lb Round steak
1/2 cup milk
2 tb Tabasco sauce
1/2 tsp Salt
2 cups All-purpose flour, divided
2 tsp Paprika
3/4 tsp garlic powder
1 tsp Salt
2 tsp Cracked black pepper
Vegetable oil
Trim steak and pound, if needed, to 1/2 inch thick, I like it just a
little thinner; cut into 6 to 8 pieces. Combine milk, Tabasco sauce and
salt in a bowl. Measure 1 cup of flour into a bowl. Combine remaining
flour, paprika, garlic powder, salt and pepper in another bowl. Dip
steak into flour, into milk mixture, and then into seasoned flour. Set
aside until all meat is coated. Heat 1 or 2 inches of oil in fry pan.
Fry meat until both sides are golden brown, about 2 minutes per side.
Drain on paper towels. Serve with cream gravy and mashed potatoes
CREAM SAUCE: Pour off all but 6 tbs. of fat from fry pan; add 6 tbs.
flour into pan (use any leftover seasoned flour) and blend well.
Gradually stir in 2-1/2 cups milk. Cook and stir over medium heat until
thickened. Season with salt and pepper. Cover steaks with gravy when
served. Makes 2 cups.
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Simply Tim: FRIDAY FOOD THING
Rice O’Roonie
I can still hear the trolley bells clanging and the catchy television
commercial’s theme song extolling “Rice a Roni” as the “San Francisco
Treat”. I liked the product then and I like the product now, only
nowadays I have become a bit more health conscious in my Rice a Roni’s
preparation. For starters, I use only 1/3 of the seasoning mix and then
toss in fresh chopped green pepper and onions, parsley, and occasionally
cooked, cubed meat like ham or chicken or bacon bits. Nothing fancy.
Having pretty much given up on the traditional Rice a Roni beef and
chicken-flavored mixes, my favorite variety now is the O’Roonie’s “Rice
Pilaf” concoction. The texture is a bit coarser and the taste a bit more
nutty. Speaking of nuts, from time to time I have shamelessly added
almond slivers to the simmer as well as a few slices of leek or even
smoked salmon.
Rice a Roni: Always a treat, San Franciscan or not. By the way, Rice a
Roni is apparently a product of The Golden Grain Company, Chicago,
Illinois.
http://www.ricearoni.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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Eggplant...Three ways
1. Think "fried green tomatoes".
Slice eggplant into one inch slices. Pare the peeling off. Dip into
eggs that has a little bit of water added. Dip into bread crumbs. Do
it again. (I tried Panko crumbs...interesting and a little different).
Sauté. I used olive oil. Serve hot...with catsup.
2. Ratatouille:
2 tablespoons olive oil
2 cloves garlic, crushed and minced
1 large onion, thinly sliced
1 small eggplant, cubed
2 green bell peppers, coarsely chopped
4 large tomatoes, coarsely chopped, OR 2 cans (14.5 ounces each) diced
tomatoes
3 to 4 small zucchini, cut into 1/4-inch slices
1 teaspoon dried leaf basil
1/2 teaspoon dried leaf oregano
1/4 teaspoon dried leaf thyme
2 tablespoons chopped fresh parsley
In a 4-quart Dutch oven or saucepan, heat olive oil over medium heat.
Add garlic and onions and cook, stirring often, until softened, about 6
to 7 minutes. Add eggplant; stir until coated with oil. Add peppers;
stir to combine.
Cover and cook for 10 minutes, stirring occasionally to keep vegetables
from sticking. Add tomatoes, zucchini, and herbs; mix well. Cover and
cook over low heat about 15 minutes, or until eggplant is tender but not
too soft.
3. Warm roasted eggplants and bell pepper
2 medium eggplants, trimmed, cut into 1-inch cubes (I leave the skin
on).
1 sweet onion, cut into 1-inch pieces
1 large red bell pepper, seeded, cut into 1-inch pieces
1/3 cup extra-virgin olive oil
3/4 teaspoon salt
2 cloves garlic, crushed
1/2 teaspoon Italian seasoning or to taste
Heat oven to 450F. Put eggplant cubes, onion and red pepper in a baggy.
Add oil and toss to coat evenly. Put veggies on a jelly roll pan.
Sprinkle with salt. Roast, turning every 10 minutes, until golden and
tender, 35-40 minutes.
Transfer along with the pan juices to a bowl; add the crushed garlic and
seasoning. Toss to mix; serve warm.
Elaine lebow-@att.net
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I wrote a while back , asking if anyone had the recipe for fried green
beans like HARRAHS Great buffet has, and got quite a few recipes, but
none were what I was looking for, but I think that I have found 2 that
might fit the bill, and esp. the 2nd one...looks like and sounds like
the green beans I've been looking for, and for those of you who wrote me
and asked for the recipe , if I found it, here's the 2 I am talking
about, but I truly think that the 2nd one is THE ONE!
BEER BATTER FRIED GREEN BEANS
Servings: 6
1 cup light beer
3/4 cup plus 2-3 tablespoons flour
1/2 tsp salt
1 tbsp plus 1 teaspoon cumin seed
2 tsp kosher salt
1 lb green beans, trimmed (leave in long lengths)
Blend beer, flour, and 1/2 tsp salt until consistency of thin pancake
batter. Add more flour if too thin. Let stand, covered in plastic wrap,
for 1 hour and stir again.
Toast cumin seed over moderate heat for 3-4 minutes or until it is
fragrant and several shades darker. Grind until fine and combine with
kosher salt.
Heat 2-inches of oil in large skillet to 375 degrees F.
Dip beans into batter in batches, letting excess drip off, and fry in
batches for 2 minutes or until they are golden. Drain and sprinkle with
salt. Keep warm until ready to eat.
Buttermilk Fried Green Beans
These Buttermilk Fried Green Beans are inspired by ones cooked up at
Magnolia Pub in San Francisco. The pub serves them with a few sweet
cherry tomatoes alongside as a tart and bracing accompaniment. The quick
fry keeps the coating crisp and brings out the sweetness in the beans.
Buttermilk Fried Green Beans
Fellow food writer and crispy-treat lover Juliet Glass masterminded the
method used here: a dip in buttermilk and then a dredge in spiced-up
flour, just like the best fried chicken.
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients:
* 1 lb. green beans
* 1/2 cup buttermilk
* 2 cups flour
* 1/2 cup cornmeal
* 2 tsp. baking powder
* 2 tsp. salt plus more for sprinkling
* 1/4 tsp. cayenne (optional but delicious)
* Oil for frying
Preparation:
1. Trim, rinse, and thoroughly dry the green beans. Put them in a
medium bowl and toss with buttermilk to coat.
2. Combine flour, cornmeal, baking powder, salt, and cayenne in a
large bowl or re-sealable plastic bag. Drain green beans and toss them
in the flour mixture to coat thoroughly.
3. Bring about 1/2 inch oil in a wide, heavy pot to 350-375F degrees
over high heat. Adjust heat to maintain that temperature range. Test
temperature using a thermometer or by dipping the handle of a wooden
spoon into the oil. If the oil bubbles around the handle, it is hot
enough to fry the beans.
4. Shake excess flour mixture off beans as you add enough of them to
form a single layer in the oil. Fry until golden to medium brown and
beans are tender, about 3 minutes. Transfer with tongs or a slotted
spoon to a cooling rack set over paper towels. Sprinkle with salt and
serve hot. Repeat with remaining beans.
Makes about 6 servings Buttermilk Fried Green Beans.
Questions? e-mail me pidg-@yadtel.net B.H.
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Cranberry Sauce
- this is the quickest and easiest and best tasting cranberry sauce I
have ever enjoyed
1 package of raw cranberries
1 jar of orange marmalade
In blender or processor chop cranberries and then add the complete jar
of marmalade
Blend and jar
Let it sit in the fridge for 2 days and then enjoy. It is great
Carol at lesli-@rogers.com
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Baked Beef Stroganoff Casserole
2 pounds ground chuck
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons Worcestershire sauce
2 cups sliced mushrooms
1(14.5 ounce) can beef broth
1 can cream of mushroom or chicken soup
1 (16 ounce) container sour cream
3/4 teaspoon salt
1 teaspoon pepper
8 ounces wide egg noodles, cooked and kept warm
2 tablespoons butter
1 small can French fried onion rings
Heat oven to 350 degrees F. Lightly grease a 13 x 9 x 2-inch baking
dish.
In a large skillet, cook ground chuck, onion, and garlic over medium
heat until meat is browned and crumbles. Drain. Return meat to skillet
and stir in Worcestershire sauce, mushrooms and beef broth. Bring to a
boil, reduce heat, and simmer for 15 minutes. Stir in soup, sour cream,
salt and pepper. Remove from heat.
Combine hot cooked noodles and butter, stirring until butter melts.
Combine noodles and meat sauce. Spoon into prepared baking dish.
Bake for 30 minutes. Top evenly with French fried onion rings and bake
10 minutes longer.
Sue Cookinc-@aol.com
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HI, Just thought I would pass this little cooking tip along to everyone.
When I have a recipe that calls for grated cheese, I always use the
block of cheese rather than the pre-grated cheese, cuz, of the cost
factor. Now I found that if I sprinkle a little grated parmesan cheese
into it, this method keeps the cheese from clumping together, or stick
together, thus, making it easier to use. Have fun!! rhas-@yahoo.com
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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.
___________________
There were no requests submitted this week.
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Recipe du Jour is made possible only by donations from subscribers like
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Good Neighbor Recipes appears every Friday. To submit your recipe to
Recipe du Jour’s Good Neighbor Recipes, simply send it via email to
ri-@recipedujour.com Use “GNR” and the title of your recipe as the
subject; and you must include your email address in the text in case
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