April 3, 2007

Wishing you all a very happy and joyous Easter!

Requests
Shared Recipes, Crafts and Hints
Gardening with Gary

Requests

Kitchen Tips

A little vinegar or lemon juice added to potatoes before draining will make them extra white when mashed.

Save vegetable juices from cooking; they can be used for stockpot, vegetable soup or sauces. You may freeze until ready to use.

To freeze eggs: Spray ice cube trays with oil. Beat eggs and add 3/4 teaspoon sugar and 1/4 teaspoon salt for every 6 eggs. Pour into trays and freeze firm. Store in airtight containers in freezer. One cube equals one egg.

A leaf of lettuce dropped into the pot absorbs the grease from the top of the soup. Remove the lettuce and throw it away as soon as it has served its purpose.

Shared Recipes, Crafts and Hints

Not sure if this is the recipe Laura wants, but this is the one from the Raisin Bran box.

Carol in Orland Park IL

Raisin Bran Muffins

(Recipe may be halved)

5 cups all-purpose flour
3 cups sugar
5 teaspoons baking soda
1 1/2 teaspoons salt
7 1/2 cups (15 ounce box) raisin bran cereal
4 cups (1 quart) buttermilk
1 cup vegetable oil
4 eggs, beaten

Blend flour, sugar, baking soda and salt in large mixing bowl. Stir in cereal. Add buttermilk, oil and eggs and blend until dry ingredients are moistened. DO NOT STIR BATTER AGAIN. (Mixture may be stored, covered, in a nonmetal bowl in refrigerator for up to six weeks.)

Heat oven to 400 degrees F.

As needed, fill lightly greased muffin pans 2/3 full. Bake for 15 to 20 minutes. If desired, lightly brush melted butter over batter and sprinkle with cinnamon sugar before baking.

Yield: 4 dozen muffins.

*****
For Linda Abbott from Sue B.

Olive Garden Sicilian Scampi (Copycat recipe)

2 tablespoons butter
1 tablespoon olive oil
1 teaspoon minced white onion
1 teaspoon minced garlic
1 tablespoons Chablis wine
6 fresh medium shrimp, butterfly cut with tails on
1 teaspoon lemon juice
1/2 teaspoon minced fresh parsley
Pinch of salt
Pinch of ground black pepper
Pinch of crushed red pepper flakes
1 tablespoon heavy cream
1 tablespoon sliced canned black olives
5 slices Italian bread toasted
Optional garnish: 1/2 diced Roma tomato and freshly
    grated Parmesan cheese

Toast the sliced Italian bread on a sheet pan in your oven set to broil or in a toaster oven. The bread should toast for 1 to 2 minutes on each side or until light brown. Arrange the bread slices in a spoke-like fashion on a serving plate then dance over to the stove to whip up the scampi.

Heat a small skillet over medium heat. Add 2 tablespoons butter and 1 tablespoon olive oil to the pan.

When the butter has melted, add the minced onion and garlic. Make sure your heat is not up too high or the garlic may burn and turn brown and bitter. When the onion and garlic have sauteed for just a few seconds, add the wine to the pan.

Immediately add the shrimp to the pan.

After you add the shrimp, quickly add the lemon juice, parsley, salt, black pepper and crushed red pepper and cook the shrimp for 1 to 2 minutes tossing occasionally.

After a minute or two, when the shrimp is done, add the cream and olives. Cook for 15 seconds or so, then use tongs to place one shrimp on the end of each bread slice (the ends that are in the center of the plate) and place one shrimp in the center of the plate (not on the bread). Pour the sauce from the pan over the shrimp and serve the dish with a diced Roma tomato sprinkled over the top and freshly grated Parmesan cheese if that is your thing.

Makes an appetizer for 2.

*****
Linda was asking for a Hawaiian style fish taco. This is the one I have in my files. Hope this helps. ~ Michelle

"Island Style" Fish Tacos

Island Style Fish Tacos served on a Flour Tortilla with Creamy Garlic Dressing and Salsa Fresca.

Source: Chef Nalani Kaneakua, Cafe Aina

Serves 8.

1 pound fresh fish (Ahi, Ono or Mahimahi) in 2 ounce strips
Olive oil
Fresh herbs, garlic, salt and pepper (marinate fish in
    this for 1 hour before grilling)
Flour tortillas (fajita size)

Salsa Fresca:

Combine or blend the following 1 hour before serving:

1 large ripe tomatoes, finely diced
1/4 round onion, diced
1 tablespoon minced cilantro
1 large clove garlic, crushed
1/2 green bell pepper, minced
Pinch of chili flakes
Lemon juice
Salt and pepper

Creamy Garlic Dressing:

Combine in blender until creamy:

1 pint buttermilk
1 pint mayonnaise
10 cloves peeled garlic
1/4 cup minced Italian parsley
1 medium round onion, diced
1 tablespoon mustard
Salt and pepper

To assemble: Grill strips of fresh marinated fish until medium done; reserve.

Warm tortillas by grilling or steaming.

Place a bed of lettuce or your favorite greens (cabbage) on tortilla. Top with grilled fish, creamy garlic dressing and salsa fresca. Garnish with cilantro and a lime wedge.

Serve immediately.

*****
A tomato soup recipe for Zoe from Hightide in Maine

Karen's Tomato Soup With Basil

2 medium onions, chopped
2 cans Italian plum tomatoes
6 cloves garlic, minced
1 green bell pepper, chopped
1/2 cup dry white wine
1/4 cup butter
1 teaspoon basil
1/2 teaspoon oregano

Saute onions and garlic in a soup pot on medium low heat until translucent. Add the green pepper and white wine and cook until pepper
is soft. Add tomatoes and juice and the herbs and simmer for 15-20
minutes.

Puree soup in batches in a food processor or blender. Return soup to the pan and add some fresh chopped basil if desired. May be served with a dollop of sour cream on top.

Note from Linda: This recipe response had become lost in my files (not hard to do around here) and I just found it. Sorry I'm so late in getting it to you!

*****
This apricot salad recipe is for Gigi Sutter who requested it in your last newsletter 3/3/07.

I found it here:

http://www.cdkitchen.com/recipes/recs/17/Apricot_Gelatin_Salad17208.shtml

Apricot Salad

2 packages (3 ounce) apricot flavored gelatin
2/3 cup white sugar
2/3 cup water
2 jars (4 ounce) apricot baby food
1 can (20 ounce) crushed pineapple
1 package (8 ounce) cream cheese, room temperature
1 can (14 ounce) sweetened condensed milk
1/3 cup pecans
1 container (8 ounce) frozen whipped topping, optional

In a small saucepan, combine gelatin, sugar and water. Bring to a boil and mix until dissolved. Remove from heat, add baby food and pineapple with juice. Stir, set aside to cool for 10 minutes.

In a small bowl, combine the cream cheese and sweetened condensed milk, mix together until smooth. Pour into fruit mixture and whisk together.

Stir in pecans and pour into a 9x13 inch pan. Refrigerate until chilled. Top with thawed whipped topping if desired. Sprinkle with pecans to decorate and cut into squares.

This recipe for Apricot Gelatin Salad serves/makes 8.

Thanks for the great newsletter and all the hard work you do.

Michelle Rhodes

*****
Soft-Munch Garlic Bread

Shared by Jack Martin IV

You won't use all of most items, but need all in order to make to your taste.

1 stick margarine, softened
1 bunch fresh parsley
1 loaf French bread
1 shaker garlic powder

Heat oven to 350 degrees F.

Some steps may be prepared ahead of time, but doesn't save much time; preparation and making can be done simultaneously.

Slice bread loaf lengthwise, easier if done with long serrated bread saw (knife).

Coat both bread faces with margarine. Don't be afraid to use a lot as more is better, and margarine has none of the dangerous health issues as butter, so go ahead and use the whole stick if you want.

Take garlic powder and shake all over. You want to make sure and use plenty of it. It's good for your heart, so use a lot, but not so much you gag on the strength of the spice. Use just enough to cover in a thin, fairly unbroken layer.

Tear some parsley cloves off, and shred in your fingers, and sprinkle over bread faces. Lay both on a single pan, faces up, and put in oven on middle rack. Cook times vary a lot depending on how much you use, so keep checking it every couple minutes or whatever you feel necessary. It's done when the garlic just starts to brown.

You'll have a buttery, melt-in-your-mouth loaf of garlic bread. Slice as you see fit. The crust will be toasted semi-hard, the top will be just slightly hard, and the center will be nice and soft for easy munching. I usually slice each half-loaf into 4 slices and serve with pasta.

*****
Peanut Butter and Banana Oatmeal

Shared by Diana Spindler-Jones

This is my peanut butter banana recipe, which my daughter (18 months
old) LOVES. It's a healthy last resort when she won't eat anything
else.

1/2 cup dry baby oatmeal
Milk/soy milk
1 stage-2 jar/carton pureed bananas
3 tablespoons peanut butter

Mix oatmeal and cold milk thoroughly. Add bananas, stir. Dollop peanut
butter in oatmeal. Microwave for 2 minutes at 50% power. Stir thoroughly; add more milk to baby's preferred texture.

Makes three servings.

I usually store each serving in a Tupperware bowl in the fridge, leave
it thick, and add the extra milk when I warm it up. Each serving can
be warmed in the microwave at 50% power for 30-40 seconds.

*****
Seafood Lasagna

Shared by Cherie Francoeur

Makes 6 servings.

4 ounces lasagna noodles
1 (28 ounce) jar spaghetti, pasta sauce or favorite homemade recipe
1 (6 ounce) package cooked salad shrimp, thawed and drained
4 ounces Surimi Seafood, thawed and thinly sliced
1/2 cup low-fat ricotta cheese
1/4 cup freshly grated Parmesan cheese
1 tablespoon minced fresh parsley
1/8 teaspoon black pepper
2/3 cup shredded low-fat mozzarella cheese

Heat oven to 375 degrees F.

Prepare lasagna according to package directions.

Empty spaghetti sauce into saucepan and simmer for 10 minutes until thickened and reduced to about 3 cups; stir in shrimp and Surimi Seafood.

Combine ricotta cheese, Parmesan cheese, parsley and pepper in small bowl.

To assemble lasagna, place half of noodles in 8 x 8-inch casserole dish. Top with half of seafood sauce and drop half of ricotta mixture by small teaspoonsful on top. Sprinkle with half of mozzarella cheese. Repeat layers. Bake for 35 minutes or until bubbly. Let stand 10 minutes before cutting.

www.eatshrimp.com

*****
Crock Pot Spaghetti Dinner

1 pound lean ground beef
1 envelope dry spaghetti sauce mix
2 tablespoons instant minced onion
1 (8 ounce) can tomato sauce
4 1/2 cups tomato juice or V-8
1 (4 ounce) can mushrooms, drained
4 ounces dry spaghetti, broken into thirds

Brown ground beef, drain off fat, and transfer to crock pot.

Combine all remaining ingredients, except spaghetti, in crock pot; stir to mix well. Cover and cook on LOW for 6 to 8 hours. Turn to HIGH for last hour and add broken spaghetti. Stir frequently.

*****
Fetch's Famous Roasted Half Lemon Chicken

Source: Fetch, New York City

2 cups lemon juice
1/2 cup honey
2 tablespoons garlic, minced
1 cup olive oil
2 tablespoons red wine vinegar
1 tablespoons oregano
1 chicken
Salt and pepper to taste

Heat oven to 400 degrees F.

Combine lemon juice, honey and garlic, mix thoroughly.

Combine olive oil and vinegar. Add oil and vinegar to lemon juice mixture, whisking rapidly. Add oregano, salt and pepper. Season chicken with salt and pepper. Coat chicken with lemon dressing and roast for one hour.

*****
Lemon Shortbread Squares

Cookies:
2 cups butter, softened
1 cup sugar
1/4 cup fresh lemon juice
4 teaspoons grated lemon peel
4 1/2 cups all-purpose flour

Glaze:
1 cup powdered sugar
2 tablespoons butter, softened
2 tablespoons fresh lemon juice

Heat oven to 350 degrees F.

Combine all shortbread ingredients except flour in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Beat until mixture resembles coarse crumbs.

Press dough evenly into lightly greased 1 5x 10 x 1-inch jellyroll pan. Bake for 30 to 35 minutes or until light golden brown. Cool completely.

Combine glaze ingredients in small bowl with wire whisk until smooth. Spread thin layer of glaze over cooled shortbread. Let stand 30 minutes to set. Cut into squares.

*****
Ham with Spiced Fruits

2 bananas cut into fourths
1 (8 ounce) can sliced peaches
1 (8 ounce) can sliced pears
12 maraschino sherries, halved
1/4 teaspoon pumpkin pie spice
1 fully cooked boneless smoked ham
1 (23 ounce) can sweet potatoes, drained and halved
1 cup firmly packed brown sugar
1 teaspoon dry mustard

Mix the bananas, peaches and pears (both with syrup), cherries and pumpkin pie spice. Remove 1/2 cup syrup from the fruit mixture and reserve. Refrigerate fruit mixture.

Place the ham in an ungreased baking dish. Arrange sweet potatoes around the ham.

Mix brown sugar, reserved fruit syrup and the mustard and pour over ham and potatoes. Bake uncovered at 350 degrees F for 30 minutes, occasionally spooning the sauce onto the ham and potatoes.

Drain fruit mixture and arrange around and on top of ham. Bake uncovered an additional 15 minutes.

Serves 6.

Adapted from Betty Crocker's Cookbook

*****
Marshmallow Chicks (Peeps)

Source: The Culinary Institute of America

3/4 cup confectioners' sugar, sifted
1/2 cup cornstarch, sifted
2 (1/4 ounce) packets powdered gelatin, about 2 tablespoons
1/2 cup cold water
2 cups granulated sugar
1/2 cup light corn syrup
2/3 cup water
9 large egg whites, at room temperature
Your favorite food coloring, as needed
Flavor extract to taste, optional
1 cup granulated sugar combined with food coloring, as needed
1/4 cup semisweet chocolate, melted, for garnish

Line 2 sheet pans with parchment or wax paper.

In a small mixing bowl, combine the confectioners' sugar and cornstarch. Using a fine-mesh sieve, sift a moderate coating of the powdered mixture over the prepared sheet pans; reserve for later use.

Prepare the gelatin: In a small bowl, sprinkle the gelatin over the 1/2 cup cold water; stir to break up any clumps. Let the gelatin soften; reserve for later use.

In a small, heavy-bottom sauce pot with deep sides, combine the 2 cups of granulated sugar, the light corn syrup and the 2/3 cup water. Stir the mixture until well blended. Attach the candy thermometer to the side of the pan and begin to cook the sugar mixture over high heat.

Meanwhile, place the egg whites into the bowl of an electric stand mixer fitted with a whisk attachment. When the sugar mixture reaches 250 degrees F, begin to whip the egg whites on medium speed to attain medium peaks.

Once the sugar mixture reaches 311 degrees F, remove the pan from the heat and increase the speed of the mixer to high. While the egg whites whip to form stiff peaks, add a generous spoonful of the prepared gelatin to the sauce pot and stir vigorously, but cautiously, with a wire whisk. Be careful, the mixture will bubble up and increase in volume when the gelatin is added. Once the sugar/gelatin mixture is well incorporated and the bubbling has subsided, add the remaining gelatin and whisk until well blended.

Lower the speed of the mixer to medium and begin to pour the sugar/gelatin syrup in a slow, steady stream down the side of the mixer into the egg whites. When all of the sugar/gelatin syrup has been added, increase the speed of the mixer to high and continue whipping until the mixture cools to room temperature.

Once cooled, reduce the speed of the mixer to low and add enough food coloring to obtain desired color. Add optional flavor extract to taste. Place a portion of the marshmallow mixture in a piping bag fitted with a large, plain tip and pipe chick shapes onto the prepared sheet pans.

Immediately after piping, sprinkle the chicks with a moderate coating of the colored sugar; reserve remaining sugar for later use. Allow the marshmallow chicks to set overnight.

Once set, use the tip of a toothpick to paint on the chick eyes with the melted chocolate; allow the chocolate to set. Remove the chicks from the sheet pans. Dip the bottoms of the chicks into the reserved sugar topping.

Store the chicks in a dry, airtight container; they will remain fresh for approximately two weeks.

Makes 36 chicks.

*****
Banana Split Pudding

1  (3.4-ounce) box instant banana cream pudding
2 (8 ounce) containers frozen whipped topping
1 cup cold milk
1 (20 ounce) can crushed pineapple, well drained
4 or 5 medium bananas, sliced and dipped in lemon
    juice (reserve some for garnish)
5 or 6 sliced strawberries for garnish, optional
1 (9 ounce) box Nabisco Famous Chocolate Wafers

Place milk in a large mixing bowl. Add the pudding and beat 2 minutes or until thoroughly mixed. Add the whipped topping and beat until both mixtures are combined. Stir in the pineapple. Place in refrigerator for 10 minutes.

Spoon about 1 1/2 cups pudding into a glass 4-quart bowl. Top with 8 chocolate wafers, then bananas. Repeat layers ending with pudding. Spread whipped topping over pudding. Place chocolate wafers around the rim of the bowl. Add extra bananas and sliced strawberries as a garnish. Chill 4 hours until set.

*****
Pistachio Apricot Biscotti

2 1/4 cups all-purpose flour
3/4 cup sugar
3/4 cups unsalted pistachio nuts
3/4 cup chopped dried apricots
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 large eggs
1 teaspoon vanilla extract

Heat oven to 350 degrees F.

Mix dry ingredients. Whisk together the eggs and vanilla; add to the flour mixture. Mix until combined (dough will be stiff). Divide dough in half.

On a floured surface, roll the dough into a rectangle 3/4 inch thick. Transfer logs to a baking sheet. Bake 15 to 20 minutes or until firm. Remove from oven and place cooking sheet on a cooling rack. Cool cookies completely, about 30 minutes. Reduce oven temperature to 300 degrees F.

On a cutting board slice logs with a serrated knife into 1/2-inch thick slices. Place slices in a single layer on the baking sheet. Bake until dry and just starting to brown, about 15 to 20 minutes. Transfer to a rack to cool completely.

*****
Corn Salad

2 (12 ounce) cans corn, drained
1/4 cup diced onion
1/4 cup sour cream
1 tablespoon vinegar
1/4 teaspoon mustard
3/4 cup peeled and diced cucumber
2 small tomatoes
2 tablespoons butter or margarine
1/2 teaspoon salt
1/4 teaspoon celery seed

Mix corn, cucumber, onion and tomatoes. Blend remaining ingredients together and add to first mixture. Toss gently to just coat ingredients; chill.

Yields 6 to 8 servings.

*****
Layered Spinach-Tortellini Salad

1 (9 ounce) package uncooked cheese tortellini
2 cups shredded red cabbage
6 cups torn spinach leaves
1 (8 ounce) bottle ranch dressing
8 slices cooked, crumbled bacon
1 cup cherry tomatoes, halved
1/2 cup sliced green onion

Cook tortellini as per package directions. Drain and rinse in cold water.

In large clear glass bowl with straight sides or a 13 x 9-inch baking dish, layer cabbage, spinach, tortellini, tomatoes, green onions and bacon. Pour dressing evenly over top. Refrigerate until serving time.

Gardening with Gary

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