RDJ– White Bean Soup, 12-01-14

 

_______________________________________

Volume 17 Number 100

RECIPE DU JOUR
Simply the BEST daily recipe E-zine on the Web!
Recipes, columns, and nostalgia.
Archives are at http://lists.topica.com/lists/rdj/read

To subscribe: Go to https://rdjour.wordpress.com/
and if you wish to receive email notice when new issues
are posted, click on the FOLLOW US VIA EMAIL box
(on the right side), and type in your email address.
_______________________________________

White Bean Soup

1 pound Great Northern beans or other white beans
1 tablespoon olive oil
1 cup minced fresh onion
3/4 cup diced lean smoked ham
2 tablespoons minced seeded jalapeño pepper
1 garlic clove, minced
7 cups water
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped fresh flat-leaf parsley

Sort and wash beans, and place in a Dutch oven. Cover with water to 2 inches above beans. Bring to a boil; cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans; set aside. Wipe pan with a paper towel.

Heat oil in pan over medium heat. Add onion, ham, jalapeño pepper, and garlic; sauté 7 minutes or until onion is tender. Add beans, water, salt, and pepper; bring to a boil. Partially cover, reduce heat, and simmer 1 hour.

Place 2 cups of bean mixture in a blender or food processor, and process until smooth. Return puree to pan; stir in parsley. Makes 5 servings.

. . .
Nutritional Information
Amount per serving
Calories: 381 Calories from fat: 12% Fat: 5.1g Saturated fat: 1.1g Monounsaturated fat: 2.7g Polyunsaturated fat: 0.8g Protein: 25.2g Carbohydrate: 60.7g Fiber: 11.8g Cholesterol: 12mg Iron: 5.7mg Sodium: 640mg Calcium: 174mg
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Rich’s Note: The Logic And Logistics Of Laundry

Lately I’ve been spending some time on Pinterest. I enjoy it. It’s fun of a sort and relatively mindless; which is something I’ve needed lately. I’ve discovered a comfort there, a comfort of images. I don’t go for the fashion or the DIY projects or stuff like that. I collect images that I like and want to see again.

At first I did an art board and a board of things that interested me or were somewhat odd or silly and I did a nature board. I did a board of poppy images because I think poppies are pretty. I surprised myself when I started a board of portraits and it quickly became one of my favorites.

And one day, for some reason, I created a laundry board. I didn’t know why. I became obsessed with pinning as many laundry images as I possibly could. I have pins of laundry hanging around the world from Paris to Nepal to Singapore. I have sheets and shirts and panties and pillow slips. I have jeans and jumpers and skirts and socks. I have laundry hanging in yards and on balconies and between buildings and on the beaches, in front of cafes and teepees and you name it.

The only reason I can think that set me off is recalling my childhood. I remember our old wringer washing machine and clothesline props. I remember my grandmother explaining the proper ways to hang things and how to use fewer pins by linking articles together. I developed a sense of system and order and efficiency by listening to her explain the logic and logistics of laundry.

. . .
The above column is copyright © 2014 by Richard Rowand. All rights reserved worldwide.
Rich can be reached at rrowand@gmail.com
_______________________________________

Do You Remember?

BEANS IN MY EARS
Serendipity Singers 1964

My mommy said not to put beans in my ears
Beans in my ears, beans in my ears
My mommy said not to put beans in my ears
Beans in my ears

Now why would I want to put beans in my ears
Beans in my ears, beans in my ears
Now why would I want to put beans in my ears
Beans in my ears

You can’t hear the teacher with beans in your ears,
Beans in your ears, beans in your ears
You can’t hear the teacher with beans in your ears,
Beans in your ears

What’s that you say, let’s put beans in our ears
Beans in our ears, beans in our ears
What’s that you say, let’s put beans in our ears
Beans in our ears

You’ll have to speak up I got beans in my ears
Beans in my ears, beans in my ears
You’ll have to speak up I got beans in my ears
Beans in her ears

Say mommy we’ve gone and put beans in our ears
Beans in our ears, beans in our ears
Say mommy we’ve gone and put beans in our ears
Beans in our ears

That’s nice boys just don’t put those beans in your ears
Beans in our ears, beans in our ears
That’s nice boys just don’t put those beans in your ears
Beans in our ears

I think that all grown-ups have beans in their ears
Beans in their ears, beans in their ears
I think that all grown-ups have beans in their ears
Beans in their ears
_______________________________________
_______________________________________

Recipe du Jour is made possible only by donations from good neighbors like you. If you enjoy receiving RDJ, please support us by sending a check payable to “Richard Rowand” for any amount to: Richard Rowand, PO Box 3385, Leesburg, VA 20177. Or use PAYPAL ( http://www.paypal.com ) and donate (via your account or their secure credit card site) directly thru Rich’s email address ( rich@recipedujour.com ). Thank you.
_______________________________________

Good Neighbor Recipes appears every Friday. To submit your recipe to Recipe du Jour’s Good Neighbor Recipes, simply send it via email to rrowand@gmail.com Use “GNR” and the title of your recipe as the subject; and you must include your email address in the text in case other readers have questions. Feel free to include some words about yourself or the recipe (please keep it short). Look at the format we use when we present our recipes and try to be similar. Do not submit recipes in “bulleted” or 2 column format. Be sure to be specific in your measurements (don’t just say “a small can” of something, give the amount). One recipe per email, please. We reserve the right not to print everything we receive. By submitting to Good Neighbor Recipes, you give us permission to publish your submission in our daily ezine and in any other format, such as a printed collection, without recompense now or in the future. WARNING: If you don’t follow the guidelines above, we won’t be able to use your recipe!

The nutritional analysis given with some recipes is intended as a guide only.

Recipe du Jour is strictly an opt-in service. We do not sell, lease, loan, or give our subscribers’ addresses to anyone for any reason. Our features are intended as entertainment only.

.

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RDJ– All-American Potato Salad, 08-13-14

 

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Volume 17 Number 97

RECIPE DU JOUR
Simply the BEST daily recipe E-zine on the Web!
Delicious recipes delivered daily via blog/email.
Recipes, columns, and nostalgia.

To subscribe: Go to https://rdjour.wordpress.com/
and if you wish to receive email notice when new issues
are posted, click on the FOLLOW US VIA EMAIL box
(on the right side), and type in your email address.
_______________________________________

All-American Potato Salad

1 tablespoon kosher salt, divided
5 medium Yukon gold potatoes (about 2 pounds 6 ounces)
1 1/4 cups diced red bell pepper (1 large)
1/2 cup real mayonnaise
1/4 cup diced celery
1/2 teaspoon celery seed
2 tablespoons chopped green onions
1/2 teaspoon freshly ground black pepper
3 large hard-boiled eggs, diced

Combine 2 teaspoons salt and potatoes in a large saucepan; cover with cold water. Bring to a boil; cook 25 minutes or until potatoes are tender. Drain; rinse with cold water. Drain and let cool; cut into 1-inch pieces. Combine potatoes, remaining 1 teaspoon salt, bell pepper, and remaining ingredients in a large bowl; toss gently to coat. Makes 6 servings.

. . .
Nutritional Information
Amount per serving
Calories: 259
Fat: 17.2g
Saturated fat: 2.1g
Monounsaturated fat: 9g
Polyunsaturated fat: 4.4g
Protein: 6.8g
Carbohydrate: 23.4g
Fiber: 3.1g
Cholesterol: 112mg
Iron: 1.5mg
Sodium: 559mg
Calcium: 36mg
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Rich’s Note: Ashes, Ashes

There’s a woman at work who recently transferred from another store. She’s a nice woman. I like her even though I don’t yet know her well.

Today she told the managers that she needed time off to go back to Africa to get her son. Her mother, you see, is taking care of her child; and her mother has just been diagnosed with Ebola.

You can fill in whatever blanks need filling. That’s what I’ve been doing all day.

. . .
The above column is copyright © 2014 by Richard Rowand. All rights reserved worldwide.
Rich can be reached at rrowand@gmail.com
______________________________________

Link of the Day:

Knowing your personality and how you naturally respond to situations can help you succeed and this site Jung Typology Test can tell you that. It’s a simple series of yes or no questions that result in a four letter personality type. You can see if you’re introverted or extroverted, favor intuition over sensing, think or feel, and judge or perceive.

If you are not sure what it means, you can access a free self-awareness report that explains your personality type in detail, including how you interact with others. It also suggests a list of careers that match your personality type, in case you’re thinking of looking for a new job.

http://www.humanmetrics.com

from Wendy
_______________________________________

Do You Remember?

May You Always
The McGuire Sisters 1959
Words and Music by Larry Markes and Dick Charles

May you always walk in sunshine
Slumber warm when night winds blow
May you always live with laughter
For a smile becomes you so

May good fortune find your doorway
May the bluebird sing your song
May no trouble travel your way
May no worry stay too long

May your heartaches be forgotten
May no tears be spilled
May old acquaintance be remembered
And your cup of kindness filled

And may always be a dreamer
May your wildest dream come true
May you find someone to love
As much as I love you

(May your heartaches be forgotten)
(May no tears be spilled)
May old acquaintance be remembered
And your cup of kindness filled

And may always be a dreamer
May your wildest dream come true
May you find someone to love
As much as I love you
_______________________________________
_______________________________________

Recipe du Jour is made possible only by donations from good neighbors like you. If you enjoy receiving RDJ, please support us by sending a check payable to “Richard Rowand” for any amount to: Richard Rowand, PO Box 3385, Leesburg, VA 20177. Or use PAYPAL ( http://www.paypal.com ) and donate (via your account or their secure credit card site) directly thru Rich’s email address ( rich@recipedujour.com ). Thank you.
_______________________________________

Good Neighbor Recipes appears every Friday. To submit your recipe to Recipe du Jour’s Good Neighbor Recipes, simply send it via email to rrowand@gmail.com Use “GNR” and the title of your recipe as the subject; and you must include your email address in the text in case other readers have questions. Feel free to include some words about yourself or the recipe (please keep it short). Look at the format we use when we present our recipes and try to be similar. Do not submit recipes in “bulleted” or 2 column format. Be sure to be specific in your measurements (don’t just say “a small can” of something, give the amount). One recipe per email, please. We reserve the right not to print everything we receive. By submitting to Good Neighbor Recipes, you give us permission to publish your submission in our daily ezine and in any other format, such as a printed collection, without recompense now or in the future. WARNING: If you don’t follow the guidelines above, we won’t be able to use your recipe!

he nutritional analysis given with some recipes is intended as a guide only.

Recipe du Jour is strictly an opt-in service. We do not sell, lease, loan, or give our subscribers’ addresses to anyone for any reason. Our features are intended as entertainment only.

.

Read Full Post »

RDJ– Grilled Salmon and Spinach Salad w/Peach Dressing, 08-05-14

 

_______________________________________
Volume 17 Number 95

RECIPE DU JOUR
Simply the BEST daily recipe E-zine on the Web!
Recipes, columns, and nostalgia.
Archives are at http://lists.topica.com/lists/rdj/read

To subscribe: Go to https://rdjour.wordpress.com/
and if you wish to receive email notice when new issues
are posted, click on the FOLLOW US VIA EMAIL box
(on the right side), and type in your email address.
_______________________________________

Grilled Salmon and Spinach Salad w/Peach Dressing

1 tablespoon light brown sugar
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (6-ounce) salmon fillets
2 (5-ounce) packages baby spinach
Peach Dressing (recipe follows)

Combine first 5 ingredients in a shallow bowl.

Rub salmon with brown sugar mixture. Place fillets, skin-side down, on grill rack coated with cooking spray. Grill over medium-high heat (350F to 400F) 12 minutes or until desired degree of doneness. Remove skin and discard.

Toss spinach with 1/3 cup Peach Dressing. Arrange spinach on individual serving plates, top with salmon, and drizzle with remaining dressing. Makes 4 servings.

. . .

Peach Dressing

2 peaches, peeled and sliced
3 tablespoons fresh lime juice
2 tablespoons honey
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/4 teaspoon salt

Process all ingredients in a blender until smooth, stopping to scrape down sides. Makes 1 cup.

. . .
(nutritional info not available)
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Rich’s Note: The Sea of Love

Growing up, one of my favorite shows was Ted Mack’s Original Amateur Hour. Some stars who got their start on Mr. Mack’s show include Gladys Knight, Teresa Brewer, Pat Boone, Raul Julia, and Ann-Margaret. It wasn’t unusual to see barber shop quartets, dulcimer players, Irish step dancers, and a variety of other acts. . .something for everyone, as they say.

The original Original Amateur Hour was hosted by Major Bowes and broadcast on radio from 1934 until 1946. Ted Mack revived the show in 1948 and transitioned it to television, where it lasted until 1970.

And now we have America’s Got Talent, which is essentially an updated version of Ted Mack’s Original Amateur Hour. Watching the show is one of my guilty pleasures (of which I have many). This season’s show has singers, dancers, strong man acts, magicians, and others. My favorite happens to be Emily West, a country singer.

I’m not a country music fan, but Ms West’s performance of Sea of Love hooked me line and sinker. Her arrangement was great, her voice pure, and she was pretty cute too. If I understood correctly, she was on the path to stardom when a record company she had signed with pulled the contract, leaving her high and dry. Emily is trying to work her way back and I really hope she makes it. She’s been on three times so far and has made it to the next round each time.

Here’s a link to that Sea of Love performance:

. . .
The above column is copyright © 2014 by Richard Rowand. All rights reserved worldwide.
Rich can be reached at rrowand@gmail.com
_______________________________________

Link of the Day:

Recycle – recycling – get rid of stuff – Easily recycle or donate old computers, tech equipment, or anything else at Earth911 — More Ideas, Less Waste. Want to be inspired? Click on their “Inspiration” link.

Go here: http://www.earth911.com/

from Ann
_______________________________________

Do You Remember?

SEA OF LOVE
Del Shannon
Written by Phil Phillips and George Khoury

Come with me my love
To the sea, the sea of love
I want to tell you
How much I love you

Do you remember when we met
That’s the day I knew you were my pet
I want to tell you
How much I love you

Come with me
To the sea, of love

Do you remember when we met
That’s the day I knew you were my pet
I want to tell you
How much I love you

Come with me
To the sea, of love

Do you remember when we met
That’s the day I knew you were my pet
I want to tell you
How much I love you

I want to tell you
How much I love you
I want to tell you
How much I love you
_______________________________________
_______________________________________

Recipe du Jour is made possible only by donations from good neighbors like you. If you enjoy receiving RDJ, please support us by sending a check payable to “Richard Rowand” for any amount to: Richard Rowand, PO Box 3385, Leesburg, VA 20177. Or use PAYPAL ( http://www.paypal.com ) and donate (via your account or their secure credit card site) directly thru Rich’s email address ( rich@recipedujour.com ). Thank you.
_______________________________________

Good Neighbor Recipes appears every Friday. To submit your recipe to Recipe du Jour’s Good Neighbor Recipes, simply send it via email to rrowand@gmail.com Use “GNR” and the title of your recipe as the subject; and you must include your email address in the text in case other readers have questions. Feel free to include some words about yourself or the recipe (please keep it short). Look at the format we use when we present our recipes and try to be similar. Do not submit recipes in “bulleted” or 2 column format. Be sure to be specific in your measurements (don’t just say “a small can” of something, give the amount). One recipe per email, please. We reserve the right not to print everything we receive. By submitting to Good Neighbor Recipes, you give us permission to publish your submission in our daily ezine and in any other format, such as a printed collection, without recompense now or in the future. WARNING: If you don’t follow the guidelines above, we won’t be able to use your recipe!

The nutritional analysis given with some recipes is intended as a guide only.

Recipe du Jour is strictly an opt-in service. We do not sell, lease, loan, or give our subscribers’ addresses to anyone for any reason. Our features are intended as entertainment only.

.

Read Full Post »

RDJ– Chicken, Corn, and Tomato Pasta Salad, 06-25-14

 

_______________________________________
Volume 17 Number 90

RECIPE DU JOUR
Simply the BEST daily recipe E-zine on the Web!
Delicious recipes delivered daily via blog/email.
Recipes, columns, and nostalgia.

To subscribe: Go to https://rdjour.wordpress.com/
and if you wish to receive email notice when new issues
are posted, click on the FOLLOW US VIA EMAIL box
(on the right side), and type in your email address.
_______________________________________

Chicken, Corn, and Tomato Pasta Salad

8 ounces orzo pasta
1 1/2 cups part-skim ricotta cheese
1 cup light sour cream
2 teaspoons lemon zest (from about 1 lemon)
1/4 cup fresh lemon juice
About 1 tsp. salt
About 1/2 tsp. freshly ground black pepper
3/4 cup fresh corn kernels (sliced from 2 ears of corn)
1/2 medium red onion, finely diced, rinsed, and thoroughly dried (about 3/4 cup)
2 cups shredded cooked chicken (light and dark meat)
1 1/2 cups halved grape tomatoes
1/2 cup thinly sliced basil leaves

Cook pasta in a large pot of boiling salted water until tender to the bite, 9 to 12 minutes or according to package directions. Drain and rinse thoroughly under cold water until completely cool.

In a medium bowl, whisk together ricotta, sour cream, lemon zest and juice, 1 tsp. salt, and 1/2 tsp. pepper.

In a large bowl, toss together pasta, corn, red onion, chicken, tomatoes, and basil. Add ricotta-lemon dressing to pasta mixture and stir to evenly coat pasta. Season with salt and pepper to taste. Serves 6.

. . .
Nutritional Information
Amount per serving
Calories: 400
Calories from fat: 27%
Protein: 30g
Fat: 12g
Saturated fat: 6.1g
Carbohydrate: 43g
Fiber: 2.7g
Sodium: 681mg
Cholesterol: 74mg
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Rich’s Note: Summer

It’s summer. I can tell because of how hot it’s gotten lately. I’m smart that way.

Since I’m not an outdoorsy, do-stuff type of guy I have different reasons for liking the different seasons. One reason I like summer is because I like seeing wildflowers on the sides of roads. There’s something about them that imparts a sense of peace, that relaxes and soothes. It’s like a watercolor painting in real life.

. . .
The above column is copyright © 2014 by Richard Rowand. All rights reserved worldwide.
Rich can be reached at rrowand@gmail.com
______________________________________

Link of the Day:

Want to share your vacation with friends and family? Try Off Exploring.

You can post unlimited text, photos and video to share. It’s easy to connect to social networking sites and the site will even print out a book of your blog for a small fee and you’ll have an impressive coffee-table book!

http://www.offexploring.com/

from Wendy
_______________________________________

Do You Remember?

Summertime Summertime
The Jamies

It’s summertime summertime sum sum summertime
Summertime summertime sum sum summertime
Summertime summertime sum sum summertime
Summertime summertime sum sum summertime summertime…

Well shut them books and throw ’em away
And say goodbye to dull school days
Look alive and change your ways
It’s summertime…

Well no more studying history
And no more reading geography
And no more dull geometry
Because it’s summertime

(Chorus)
It’s time to head straight for them hills
It’s time to live and have some thrills
Come along and have a ball
A regular free-for-all

Well are you comin’ or are you stayin
You saw it first and I won’t complain
Hurry up before I change
It’s summertime

Well I’m so happy that I could flip
Oh how I’d love to take a trip
I’m sorry teacher but zip your lip
Because it’s summertime

(Chorus)

Well we’ll go swimmin’ every day
No time to work just time to play
If your folks complain just say,
“It’s summertime”

And every night we’ll have a dance
Cause what’s a vacation without romance
Oh man this jive gets me in a trance
Because it’s summertime

Chorus
It’s summertime

It’s summertime summertime sum sum summertime
Summertime summertime sum sum summertime
Summertime summertime sum sum summertime
Summertime summertime sum sum summertime
Summertime

It’s summertime
_______________________________________
_______________________________________

Recipe du Jour is made possible only by donations from good neighbors like you. If you enjoy receiving RDJ, please support us by sending a check payable to “Richard Rowand” for any amount to: Richard Rowand, PO Box 3385, Leesburg, VA 20177. Or use PAYPAL ( http://www.paypal.com ) and donate (via your account or their secure credit card site) directly thru Rich’s email address ( rich@recipedujour.com ). Thank you.
_______________________________________

Good Neighbor Recipes appears every Friday. To submit your recipe to Recipe du Jour’s Good Neighbor Recipes, simply send it via email to rrowand@gmail.com Use “GNR” and the title of your recipe as the subject; and you must include your email address in the text in case other readers have questions. Feel free to include some words about yourself or the recipe (please keep it short). Look at the format we use when we present our recipes and try to be similar. Do not submit recipes in “bulleted” or 2 column format. Be sure to be specific in your measurements (don’t just say “a small can” of something, give the amount). One recipe per email, please. We reserve the right not to print everything we receive. By submitting to Good Neighbor Recipes, you give us permission to publish your submission in our daily ezine and in any other format, such as a printed collection, without recompense now or in the future. WARNING: If you don’t follow the guidelines above, we won’t be able to use your recipe!

he nutritional analysis given with some recipes is intended as a guide only.

Recipe du Jour is strictly an opt-in service. We do not sell, lease, loan, or give our subscribers’ addresses to anyone for any reason. Our features are intended as entertainment only.

.

Read Full Post »

RDJ– GNR, 05-23-14

 

_______________________________________
Volume 17 Number 87

RECIPE DU JOUR
Simply the BEST daily recipe E-zine on the Web!
Recipes, columns, and nostalgia.

To subscribe: Go to https://rdjour.wordpress.com/
and if you wish to receive email notice when new issues
are posted, click on the FOLLOW US VIA EMAIL box
(on the right side), and type in your email address.
_______________________________________

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, please post them at the comments section of the blog site. 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 issue.

Table of Contents:

Egg Salad Wrap
Barbecued Spareribs
Spicy Chicken Thighs
Corn Pudding
Salmon Party Loaf
Chicken Salad in a Pita
WOW! Cookies
Pineapple Cream Cheese Cake
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Takes egg salad to another level! IMHO. From Foodista via Wendy.

Egg Salad Wrap

6 hardboiled eggs
1/2 red onion – chopped
Handful of fresh Italian parsley – chopped
Handful of fresh dill – chopped
1 tablespoon of capers – chopped plus a tsp. of caper juice
1 tablespoon of mustard
1 tablespoon of vinegar
Drizzle of olive oil
1 tsp. of honey
1/4 tsp salt
1/4 tsp black pepper
1/2 tsp. Chili powder
Fresh lettuce
Bread and butter pickles
Tortilla wraps
Preparation

Combine in a bowl the hardboiled eggs, red onions, parsley, dill, capers, mustard, vinegar, drizzle of olive oil, honey and seasonings. Mash with a fork and toss.

Heat the wraps.

Add the fresh lettuce, pickles and egg salad and roll tight.
_______________________________________

Spareribs with homemade barbecue sauce from Sue

Barbecued Spareribs

4 pounds spareribs, cut in serving-size pieces
1 medium onion, peeled and quartered
2 teaspoons salt
1/4 teaspoon ground black pepper

Sauce:
1/2 cup cider vinegar
1/2 cup light brown sugar, packed
1/2 cup ketchup
1/4 cup chili sauce
1/4 cup Worcestershire sauce
3 tablespoons chopped onion
1 tablespoon lemon juice
1/2 teaspoon dry mustard
1 clove garlic, crushed and minced
dash ground cayenne pepper

In a large pot or kettle, place ribs, quartered onion, salt, black pepper, and 3 quarts of water; bring to a boil. Reduce heat, cover, and simmer for 1 1/2 hours, or until ribs are very tender.

Barbecue sauce for spareribs:
In a medium saucepan, combine all sauce ingredients. Simmer spareribs uncovered for 50 to 60 minutes, stirring several times. Place spareribs on a rack in broiler pan. Brush spareribs generously with barbecue sauce. Grill about 4 to 5 inches from heat, basting frequently with sauce, for 10 minutes each side. Serves 6.
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Rich’s Note: Woozy

I do not like Worcestershire sauce. My friend Tim loves it. He uses so much Worcestershire sauce it seems to me that the meat swims in it and I can’t understand how he can taste the meat for all the Woozy sauce.

But what do I know?

There are people who use garlic to extreme. I knew a guy who put hot sauce in his coffee. He carried a bottle of Tabasco sauce with him everywhere he went. Susan salts her watermelon, which makes me cringe even though I enjoy a dash of black pepper on my pears. There’s a guy in Virginia Beach who puts chocolate syrup on his steak.

Anyway, many years ago I asked Susan to please stop putting Worcestershire sauce in our burgers. She did.

Last week a bottle of Woozy sauce appeared in our cupboard. There might be trouble brewing in Purcellville.

. . .
The above column is copyright © 2014 by Richard Rowand. All rights reserved worldwide.
Rich can be reached at rrowand@gmail.com
_______________________________________

This comes from ‘The New Family Cookbook for People with Diabetes’. I usually serve it with couscous or quinoa and a fresh green salad. D- at the lake

Spicy Chicken Thighs
Yield: 4 chicken thighs (4 servings)

4 medium to large skinless chicken thighs (1-1/2 pounds)
1 container (8 oz.) plain low-fat yogurt
1/4 c. hot salsa or picante sauce
1 T. curry powder
1 t. ground cumin

Place the chicken in a glass dish. In a small bowl, combine the yogurt, salsa, curry powder, and cumin. Pour over the chicken, turning to coat. Cover and refrigerate at least 6 hours or up to 24 hours.

Heat the oven to 375F. Transfer the chicken and sauce to an oven proof dish prepared with nonstick pan spray. Bake uncovered 40 – 45 minutes, or until the chicken is tender and cooked through.

Nutritional Information per Serving:
Calories 186; Protein 22 g; Sodium 139 mg; Fat 8 g; Carbohydrates 5 g; Cholesterol 73 mg; Sugars 4 g
Exchanges: 1 Vegetable; 1/2 Fat
_______________________________________

Corn Pudding

2 eggs, slightly beaten
1/4 cup sugar
1 tsp salt
1/8 tsp pepper
2 TBL melted butter
2 TBL flour
1/2 cup milk
16 oz can cream style corn

Combine all ingredients except the corn, mix well

Pour into crockpot

Add corn and mix

Cook on low for 4 hours

jodie
_______________________________________

This is always a big hit. I like it with Triscuits, but other plain crackers are good with it too. Cornelia

SALMON PARTY LOAF

1 1 pound can (2 cups) pink salmon
1 8 ounce package cream cheese softened
1 tbsp lemon juice
2 tsp grated onion
1 tsp prepared horseradish
1/4 tsp salt
1/4 tsp liquid smoke
1/2 cup chopped pecans
3 tbsp snipped parsley

Drain and flake salmon. Remove skin and bones.

Combine salmon with next 6 ingredients; mix thoroughly. Chill several hours.

Combine pecans and parsley.

Shape salmon mixture into 8 by 2 inch loaf. Roll in nut mixture. Chill well. Pass crackers!
_______________________________________

Chicken Salad in a Pita

1 pound cooked chicken breast
3/4 cup mayonnaise
3 tablespoons finely minced celery
3 tablespoons finely minced onion
1 tablespoon brown sugar
1/8 teaspoon garlic powder
Pinch of salt
Pinch of pepper

Shredded chicken rather than diced chicken pieces will help this stay together better ,

Add in all other ingredients. Stir by hand to mix well.

Serve in pita bread with lettuce leaves or in sandwiches. You may add tomato if you want to.

Note—I have used two large cans of chicken for this. Lou
_______________________________________

This recipe was originally called Cowboy Cookies Recipe. Haven’t a clue why, but when I made it the first time, I put a WOW! beside it. I made it again the other day, gave some to my neighbor, and she responded with WOW! …so…They now have a new name. Marilyn

WOW! Cookies

2 cups flour
1/2 tsp baking powder
1/2 tsp soda
1/2 tsp salt
1 cup butter
1 cup granulated sugar
1 cup brown sugar (packed)
2 eggs
1 tsp vanilla
1 tsp almond flavoring
2 cups quick rolled oats
extra things you want to add… pecans or walnuts (almonds?), dark or blonde raisins, craisins, chocolate or butterscotch chips, coconut, …etc (I prefer a cup of walnuts and a cup of blonde raisins)… Here is where you can taylor it to your own preferences.

Set oven at 350F.

Sift the flour, baking powder, soda, and salt together. Set aside. Cream the butter with the sugars. Add eggs to the creamed mixture and beat until smooth. Gradually add the flour mixture to the creamed butter/sugars. Add flavorings, oats, and the extra things. Drop by spoonsful onto a cookie sheet covered with parchment paper. Bake approximately 15 minutes.

I usually roll mine into a little ball. I like chewy cookies, so I set the timer for about 13 minutes. Again…your preference! Yields: about 4 dozen.
_______________________________________

Easy to make and easy to put on pounds if you eat too much. Connie

PINEAPPLE CREAM CHEESE CAKE

CAKE:
2 cups sugar
3/4 cups vegetable oil
2 large eggs
1 can crushed pineapple (20 oz can) in its own juice
2 cups all purpose flour
1 tsp. baking soda
1 tsp. salt

ICING:
1 pkg. cream cheese, softened (8 oz)
1 stick margarine or butter, softened
1 tsp. vanilla extract
2 cups powdered sugar

For the cake:
1. Mix ingredients together by hand and pour into a greased 13×9 baking pan.
2. Bake at 350 degrees for 40 minutes (cake may appear underdone because it is so moist).
3. Remove cake from oven and cool completely before adding the icing.

For the icing:
1. Beat the cream cheese and margarine or butter together. Add vanilla. Gradually add the powdered sugar, beating between each addition until smooth.
2. Spread on cooled cake. Refrigerate any leftovers or before serving if not serving until later.
_______________________________________
_______________________________________

Recipe du Jour is made possible only by donations from good neighbors like you. If you enjoy receiving RDJ, please support us by sending a check payable to “Richard Rowand” for any amount to: Richard Rowand, PO Box 3385, Leesburg, VA 20177. Or use PAYPAL ( http://www.paypal.com ) and donate (via your account or their secure credit card site) directly thru Rich’s email address ( rich@recipedujour.com ). Thank you.
_______________________________________

Good Neighbor Recipes appears every Friday. To submit your recipe to Recipe du Jour’s Good Neighbor Recipes, simply send it via email to rrowand@gmail.com Use “GNR” and the title of your recipe as the subject. Feel free to include some words about yourself or the recipe (please keep it short). Look at the format we use when we present our recipes and try to be similar. Do not submit recipes in “bulleted” or 2 column format. Be sure to be specific in your measurements (don’t just say “a small can” of something, give the amount). One recipe per email, please. We reserve the right not to print everything we receive. By submitting to Good Neighbor Recipes, you give us permission to publish your submission in our daily ezine and in any other format, such as a printed collection, without recompense now or in the future. WARNING: If you don’t follow the guidelines above, we won’t be able to use your recipe!

The nutritional analysis given with some recipes is intended as a guide only.

Recipe du Jour is strictly an opt-in service. We do not sell, loan, or give our subscribers’ addresses to anyone for any reason. Our features are intended as entertainment only.

.

Read Full Post »

RDJ– Bloody Mary Steak, 05-14-14

 

_______________________________________
Volume 17 Number 85

RECIPE DU JOUR
Simply the BEST daily recipe E-zine on the Web!
Delicious recipes delivered daily via blog/email.
Recipes, columns, and nostalgia.

To subscribe: Go to https://rdjour.wordpress.com/
and if you wish to receive email notice when new issues
are posted, click on the FOLLOW US VIA EMAIL box
(on the right side), and type in your email address.
_______________________________________

Bloody Mary Steak

1 cup tomato juice
1/2 cup vodka
2 tablespoons fresh lemon juice
1 tablespoon Worcestershire
2 teaspoons kosher salt
1 teaspoon prepared horseradish
1/4 teaspoon celery seed
1 beef flank steak (about 1 1/2 lbs.), fat trimmed
4 large red onions, cut crosswise into 3/4-in.-thick slices

In a bowl, whisk together tomato juice, vodka, lemon juice, Worcestershire, salt, horseradish, and celery seed. Add flank steak and red onions to marinade and chill at least 4 hours and up to 16 hours.

Prepare a hot charcoal or gas grill. Grill steak and onions, turning once and basting halfway through cooking, until onions are browned (6 to 8 minutes) and meat is done the way you like it, 10 to 12 minutes for medium-rare (cut to test). Makes 4 servings.

. . .
(nutritional info not available)
_______________________________________

Rich’s Note: I Found It

Last Sunday one of the women at work borrowed my pocket knife to cut the sealing tape on a box.

I like my knife. There’s nothing remarkable about it, but I like it because it’s small and flat and fits comfortably in my pocket and is stainless steel. My mother-in-law gave it to me one Christmas over 25 years ago. In all that time I have never lost or misplaced that knife. Until last Sunday.

We were busy. I didn’t notice that Victoria had not returned my knife until the next day. She was off. Then I was off the next day, but I called. She didn’t know where the knife was, thought she had given it back. I didn’t panic. I didn’t cry or scream or go out and squish stray worms. I decided to be an adult and accept that nothing lasts forever. THEN I cried and screamed and went looking for stray worms to squish.

The next day I found my knife in a drawer at work where we keep staples and pens and other such things. Someone called Victoria at home to tell her she could stop praying. Stray worms were once again safe.

All was right with the world.

. . .
The above column is copyright © 2014 by Richard Rowand. All rights reserved worldwide.
Rich can be reached at rrowand@gmail.com
______________________________________

Link of the Day:

Incredibox is an inventive, addictive website that can swallow up your afternoon if you let it. It’s incredibly simple to use: just drag and drop a looping melody or beat onto each animated character and let the groove take over.

You can experiment with twenty different beats, melodies, effects and voices, all composed by the musician Incredible Polo. Each sound loop is represented by a cartoon animation to add some visual flavor to savor.

As this is an intensive website, it might take a while to load depending on your connection speed.

http://www.incredibox.com/en/#/application

from Wendy
_______________________________________

Do You Remember?

Crying Time
Ray Charles 1966
Music & Lyrics : Owens

Oh, it’s cryin’ time again, you’re gonna leave me
I can see that far away look in your eyes
I can tell by the way you hold me darlin’ Oooh
That it won’t be long before it’s cryin’ time

Now they say that absence makes the heart grow fonder (fonder)
And that tears are only rain to make love grow
Well my love for you could never grow no stronger (stronger)
If I lived to be a hundred years old

Oh, it’s cryin’ time again, you’re gonna leave me
I can see that far away look in your eyes
I can tell by the way you hold me darlin’. Yeah now
That it won’t be long before it’s cryin’ time

Now you say you’ve found someone that you love better (better)
That’s the way it’s happened every time before
And as sure as the sun comes up tomorrow (‘morrow)
Cryin’ time will start when you walk out the door

Oh, it’s cryin’ time again, you’re gonna leave me
I can see that far away look in your eyes
I can tell by the way you hold me darlin’. Alright now
That it won’t be long before it’s cryin’ time
(That it won’t be long before it’s cryin’ time)
_______________________________________
_______________________________________

Recipe du Jour is made possible only by donations from good neighbors like you. If you enjoy receiving RDJ, please support us by sending a check payable to “Richard Rowand” for any amount to: Richard Rowand, PO Box 3385, Leesburg, VA 20177. Or use PAYPAL ( http://www.paypal.com ) and donate (via your account or their secure credit card site) directly thru Rich’s email address ( rich@recipedujour.com ). Thank you.
_______________________________________

Good Neighbor Recipes appears every Friday. To submit your recipe to Recipe du Jour’s Good Neighbor Recipes, simply send it via email to rrowand@gmail.com Use “GNR” and the title of your recipe as the subject; and you must include your email address in the text in case other readers have questions. Feel free to include some words about yourself or the recipe (please keep it short). Look at the format we use when we present our recipes and try to be similar. Do not submit recipes in “bulleted” or 2 column format. Be sure to be specific in your measurements (don’t just say “a small can” of something, give the amount). One recipe per email, please. We reserve the right not to print everything we receive. By submitting to Good Neighbor Recipes, you give us permission to publish your submission in our daily ezine and in any other format, such as a printed collection, without recompense now or in the future. WARNING: If you don’t follow the guidelines above, we won’t be able to use your recipe!

he nutritional analysis given with some recipes is intended as a guide only.

Recipe du Jour is strictly an opt-in service. We do not sell, lease, loan, or give our subscribers’ addresses to anyone for any reason. Our features are intended as entertainment only.

.

Read Full Post »

RDJ– GNR, 05-02-14

 

_______________________________________
Volume 17 Number 83

RECIPE DU JOUR
Simply the BEST daily recipe E-zine on the Web!
Recipes, columns, and nostalgia.

To subscribe: Go to https://rdjour.wordpress.com/
and if you wish to receive email notice when new issues
are posted, click on the FOLLOW US VIA EMAIL box
(on the right side), and type in your email address.
_______________________________________

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, please post them at the comments section of the blog site. 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 issue.

Table of Contents:

BLT Cheesy Mac for Two
Antipasto Olive Salad
Mexican Cornbread Casserole
Quick Chicken Parmesan
Tomato, Rice, and Andouille Soup
Layer Dinner
Fresh Strawberry Muffins
Fruit Jewels
_______________________________________

This macaroni and cheese is for the grownups, just the 2 of you; let the kids have the stuff from the blue box. Chill the white wine you used in the recipe and serve it with the entrée. A small side salad would be nice (that’s where the ‘L’ is from the BLT if you were wondering), send the kids to a movie, and light the candles on the table. D- at the lake

BLT Cheesy Mac for Two
Yield: 2 main dish servings

8 oz. dry elbow macaroni
4 strips bacon, diced
2 T. minced shallots
3 T. all-purpose flour
1/4 c. + 2 T. dry white wine like a Riesling, divided
1-1/2 c. 2% or whole milk, warmed
4 oz. sharp Cheddar cheese, shredded
2 oz. smoked Gouda cheese, shredded
1/2 t. Dijon mustard
Tabasco sauce to taste
Salt and freshly ground black pepper to taste
4 T. Panko breadcrumbs
3 T. butter, melted
1 medium Roma tomato, seeded, diced
2 T. fresh parsley, chopped fine

Cook macaroni according to package directions for al dente; drain.

Sauté bacon in a medium saucepan over medium-high heat until crisp. Remove bacon to a paper-towel-lined plate; set aside. Reduce heat to medium. Add shallots to drippings and cook until softened, about 2 minutes.

Whisk flour into drippings and cook 1 minute. Whisk in 1/4 cup wine. Whisk in milk to incorporate; then stir in the Cheddar, the Gouda, and mustard until the cheeses are melted and the sauce thickens.

Stir in 2 tablespoons of wine and season with Tabasco, salt, and pepper. Taste and adjust seasonings if needed. Stir in macaroni and divide the mixture between two au gratin dishes or small casseroles. Sprinkle each with 2 tablespoons breadcrumbs and drizzle with the melted butter. Heat in a 375F oven for 12 – 15 minutes until tops are golden brown and the cheesy mac is heated through.

Combine tomato, parsley, and reserved bacon. Garnish each serving with tomato topping.
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This is so simple to make and is really superb. Be sure to use the highest quality olives you can find…they’re the star of the salad. By Rose Marie Trapani via Wendy.

Antipasto Olive Salad

1lb mixed olives-Sicilian green, Calamata, pitted (and not stuffed.)
1 jar artichokes-quartered- drained
1 jar roasted red peppers-cut into strips
3 stalks of celery-thinly sliced
1/2 cup tender celery leaves
1 garlic clove, minced
1/2 small red onion, sliced
1 teaspoon dried oregano
1 small hot pepper, chopped-or a pinch of red pepper flakes
1/4 cup fresh Italian parsley-rough chop
1 cup smoked Scarmoza- cut into small cubes*
2 tablespoons white wine vinegar
1/2 cup olive oil

Put all ingredients into a large bowl and mix. Serve at room temperature.

* You may substitute provolone, mozzarella or your favorite cheese
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Rich’s Note: Food Review

There’s an online magazine called the Bold Italic that celebrates San Francisco. One of their features is to get four-year-old children to taste and review dishes at upscale eateries and record the results in photo essays.

Sometimes I think precocious children should rule the world.

Here is the link (be sure to view the other two reviews also):
http://tinyurl.com/l269ucz

. . .
The above column is copyright © 2014 by Richard Rowand. All rights reserved worldwide.
Rich can be reached at rrowand@gmail.com
_______________________________________

Mexican Cornbread Casserole

1 pkg cornbread mix
2 cups cream style corn
1 medium onion, diced
1 lb ground beef, cooked
2 Jalapenos
1 cup grated cheddar cheese

Mix cornbread by pkg direction. Add corn. .Add hamburger.
Add onion and peppers, cook until onion is done. Put half of the corn bread mixture in a casserole dish. Pour meat mixture over it and add cheese. Top with the rest of corn bread mixture.

Bake 350F for 30 minutes

jodie
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Quick Chicken Parmesan

2 chicken breasts
1/4 cup all-purpose flour
1 large egg, lightly beaten
1/4 cup breadcrumbs
2 tablespoons extra-virgin olive oil
1 1/2 cups marinara sauce
1/4 cup shredded mozzarella cheese
1 tablespoon grated Parmesan cheese

Place one chicken breast in the middle of a long sheet of waxed paper; fold the paper over the chicken. Using a meat mallet, pound to 1/2-inch thickness; repeat with second breast; cut each breast into 2 pieces.

Dredge the chicken in the flour, then the egg, and then in the breadcrumbs; repeat until all the chicken has been breaded and set aside.

In a 12-inch skillet, heat the olive oil over medium heat until hot; add the chicken breasts and cook for 3 to 5 minutes on each side until browned; pour in the marinara sauce and sprinkle with cheeses; cover and cook for 10 to 15 minutes, until cheeses are melted. Serve over pasta.

Sue
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I got this recipe from the Serious Eats website. It is a great website & this is a fabulous recipe. If andouille is not available, Kielbasa will fill in. Susan

Tomato, Rice, and Andouille Soup

5 ounces andouille sausage
1 tablespoon canola oil
1/2 red bell pepper, stemmed, seeded, and minced
1/2 yellow onion, minced
2 celery stalks, minced
1 garlic clove, thinly sliced
1 teaspoon fresh thyme, minced
1 cup canned whole peeled tomatoes, pureed
4 cups chicken stock
1/2 cup long-grain white rice
1/2 teaspoon apple cider vinegar
salt and black pepper

Cut three-quarters of the andouille in half lengthwise, and then slice into 1/4-inch-thick slices. Dice the other quarter. Pour the oil into a 4-quart saucepan and turn heat to medium-high. When oil shimmers, add all of the andouille. Cook, stirring occasionally, until it is browned, three to five minutes.

Add the bell pepper, onion, celery, garlic, and thyme. Reduce heat to medium-low, and cook, stirring occasionally, until vegetables are tender, about ten minutes.

Add the tomatoes, stock, and rice. Bring to a boil over high heat, and then reduce heat to a simmer and cook until rice is plump, about 20 minutes. Turn off the heat, stir in the vinegar, and season to taste with salt and pepper.
_______________________________________

Layer Dinner

Arrange the following in layers in a greased casserole:
1cup sliced potatoes
1 cup sliced carrots
1 cup peas*
Diced onions
1 T. rice
1 pound ground beef *
1 can ( regular size 13 to 16 oz.)diced tomatoes*

Bake at 350F for one hour or until done. Check half way to see if you need more liquid.
* Mom used frozen peas and so did I-no need to thaw
*I browned and drained it, although if it was very lean you might not need to???
*The original recipe calls for drained tomatoes (no specific Amount) and adding 1-cup water. Instead I used diced tomatoes and did not drain and 1/2 cup or less of water.

Louise Note: You can use almost anything. I use part sweet potatoes if I have them and mushrooms sound good. I always double this and use a very large casserole. This is something my mother made for pitch-ins if I remember correctly.

Update: 4/2010 – I hadn’t fixed this in ages and it was cold and rainy so… I started with a layer of shredded cabbage – doubled the potatoes, carrots and peas. Added 1/2 package of dry onion soup mix with the chopped onion. Doubled the rice (I used jasmine-my favorite). Do not use instant, as it will turn to mush, unless you want it too!! I only used 1 pound of my frozen browned and rinsed hamburger that I had barely thawed in the microwave. I topped it off with one can of diced tomatoes with green chilies* and one of regular diced tomatoes. I forgot to add mushrooms and didn’t have any peppers. I covered and baked for nearly 2 hours and it was delicious. Cliff even said ”real good” a great compliment coming from him. I see no reason this couldn’t be done in a crock-pot. It had plenty of meat with the one pound, which actually would have been closer to 1 1/2 as I weigh already fried and drained. IF you have small kids you might want to just use 2 cans of plain-diced tomatoes and leave out the green chilies one.

From Louise
_______________________________________

Fresh Strawberry Muffins

1/2 cup butter, softened
3/4 cup sugar
1 egg
2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
1/2 tsp vanilla
1 1/2 cups chopped strawberries
3 tsp sugar
1/2 tsp cinnamon

Cream butter and sugar. Add egg and mix well.

Sift flour, baking powder, and salt in a small bowl. Add flour mixture and milk alternately to butter mixture. Add vanilla. Gently stir in strawberries.

Spoon batter into muffin pans.

Combine sugar and cinnamon and sprinkle over muffins.

Bake at 400F for 20-25 minutes.

Makes one dozen muffins.

From Linda
_______________________________________

Fruit Jewels

1/2 teaspoon baking soda
1 1/2 cups all-purpose flour, stir before measuring
1 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup shortening
1 cup light brown sugar, firmly packed
1/2 teaspoon vanilla extract
1 egg
2 tablespoons milk
1/2 cup chopped nuts
1/3 cup chopped candied cherries, red
2 tablespoons chopped mixed candied fruits
2 tablespoons chopped candied peels

Sift flour with baking soda, nutmeg, and salt. In a mixing bowl, beat together shortening, brown sugar, vanilla, and egg until well-blended. Blend in half of flour mixture, then milk, then remaining flour mixture. Stir in chopped nuts, cherries, candied fruit and peel. Drop by level tablespoons about 2 inches apart, onto greased baking sheets. Press lightly with a flat-bottomed glass covered with a damp cloth. Bake in a preheated 375F oven for 10 to 12 minutes. Makes about 30 to 36 dozen fruit jewel cookies.

Sue
_______________________________________
_______________________________________

Recipe du Jour is made possible only by donations from good neighbors like you. If you enjoy receiving RDJ, please support us by sending a check payable to “Richard Rowand” for any amount to: Richard Rowand, PO Box 3385, Leesburg, VA 20177. Or use PAYPAL ( http://www.paypal.com ) and donate (via your account or their secure credit card site) directly thru Rich’s email address ( rich@recipedujour.com ). Thank you.
_______________________________________

Good Neighbor Recipes appears every Friday. To submit your recipe to Recipe du Jour’s Good Neighbor Recipes, simply send it via email to rrowand@gmail.com Use “GNR” and the title of your recipe as the subject. Feel free to include some words about yourself or the recipe (please keep it short). Look at the format we use when we present our recipes and try to be similar. Do not submit recipes in “bulleted” or 2 column format. Be sure to be specific in your measurements (don’t just say “a small can” of something, give the amount). One recipe per email, please. We reserve the right not to print everything we receive. By submitting to Good Neighbor Recipes, you give us permission to publish your submission in our daily ezine and in any other format, such as a printed collection, without recompense now or in the future. WARNING: If you don’t follow the guidelines above, we won’t be able to use your recipe!

The nutritional analysis given with some recipes is intended as a guide only.

Recipe du Jour is strictly an opt-in service. We do not sell, loan, or give our subscribers’ addresses to anyone for any reason. Our features are intended as entertainment only.

.

Read Full Post »

RDJ– GNR, 04-25-14

 

_______________________________________
Volume 17 Number 81

RECIPE DU JOUR
Simply the BEST daily recipe E-zine on the Web!
Recipes, columns, and nostalgia.

To subscribe: Go to https://rdjour.wordpress.com/
and if you wish to receive email notice when new issues
are posted, click on the FOLLOW US VIA EMAIL box
(on the right side), and type in your email address.
_______________________________________

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, please post them at the comments section of the blog site. 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 issue.

Table of Contents:

BLT Chicken Salad
Tomato Flatbread
Baked Pasta w/Mushrooms and Mozzarella
Easy Tuna Potato Bake
Red Rice and Ham
Nacho Salad
Lemon Puppy Chow Mix
Apple Meringue
_______________________________________

A friend of mine brought this salad to a luncheon recently. There wasn’t a lettuce leaf left afterwards. Barbecue sauce in the dressing gives a delicious taste to this salad. Enjoy. song-bird46

BLT Chicken Salad
Servings: 8

Dressing:
1/2 cup mayonnaise
4 tablespoons barbecue sauce
2 tablespoons finely chopped onion
1 tablespoon lemon juice
1/4 teaspoon pepper

Salad ingredients:
8 cups torn salad greens
2 large tomatoes, chopped
1 1/2 pounds boneless skinless chicken breasts, cooked and cubed
10 bacon strips, cooked and crumbled (or cut up before cooking)
2 hard-cooked eggs, sliced

1. In a small bowl, combine the first five ingredients; mix well.
2. Cover and refrigerate until serving.
3. Place salad greens on a large serving platter. Sprinkle with tomatoes, chicken and bacon; garnish with eggs. Drizzle with dressing.
_______________________________________

I’m not sure where I got this recipe but it is always a hit at our house. One is never enough! Doreen

Tomato Flatbread
Serves: 6

1 (8-ounce) package refrigerated crescent rolls or 1 roll of puff pastry. (I pre-cook this about half way before I add the toppings to avoid a soggy crust)
1 large tomato, thinly sliced
1/2 medium-sized onion, thinly sliced
2 tablespoons olive oil
1 teaspoon dried Italian seasoning
1 teaspoon chopped garlic
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon (or more to taste) grated Parmesan cheese

Preheat oven to 375F. Coat a large rimmed baking sheet with cooking spray.

Unroll crescent roll dough and press seams together to form a complete crust. Place sliced tomato and onion over crust.

In a small bowl, combine remaining ingredients except Parmesan cheese; mix well. Brush over sliced tomato, onion, and crust. Sprinkle with Parmesan cheese and bake 17 to 20 minutes, or until golden. Cut into squares, and serve.
_______________________________________

Rich’s Note: Grape Juice

When I think of grape juice I think of the little 4 ounce glass bottles of Welch’s Concord Grape Juice that came in those mini cardboard 3-packs. I remember how perfect the size was for a 7-year-old, how intense the flavor was, and how grape juice stains got you in big trouble.

Things change. Maybe we remember them differently than they actually were. Maybe our palates weather. Maybe the perspective of time changes everything. All I know is that I can’t find grape juice that tastes the same as it did when I was a child and I miss it.

. . .
The above column is copyright © 2014 by Richard Rowand. All rights reserved worldwide.
Rich can be reached at rrowand@gmail.com
_______________________________________

Cannot tell you how delish this is — especially with minimal effort. Enjoy! By Mario Batali via Wendy.

Baked Pasta with Mushrooms and Mozzarella
SERVES 6

Salt and freshly ground pepper
1 lb dried penne
1/4 cup extra-virgin olive oil
1 medium Spanish onion, finely chopped
12 oz portobello or button mushrooms, finely chopped
1/2 cup dry red wine
1 cup jarred tomato sauce
1 Tbsp unsalted butter
1 lb fresh buffalo mozzarella, cut into 1/2-inch cubes
Parmigiano-Reggiano, for topping

Preheat oven to 425F.

Bring 6 quarts water to a boil in a large pot, and add 2 Tbsp salt. Cook pasta 2 minutes fewer than the package directs; it should be too firm to eat. Drain and rinse under cold water until cool. Drain and put in a large bowl.

Meanwhile, warm olive oil in a large skillet over high heat until smoking. Add onion and cook until light golden brown, about 5 minutes.

Add mushrooms and cook until they have given off their water and it has evaporated, 8 to 10 minutes.

Add wine, tomato sauce, butter, and salt and pepper to taste. Reduce heat to medium, and cook until thickened, about 5 more minutes.

Add mushroom mixture to bowl with the pasta. Add mozzarella and mix together. Transfer pasta to a baking dish and top with grated Parmigano-Reggiano.

Bake until bubbling and crusty on top, about 20 minutes.
_______________________________________

Tuna and potato bake is so easy to make with packaged scalloped potatoes and canned tuna, or try this recipe with canned salmon. Sue

Easy Tuna Potato Bake

1 package (about 5 ounces) scalloped potatoes
1 medium onion, thinly sliced
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/4 cups milk
2 cans (approx. 7 ounces each) tuna, drained and flaked
1/2 cup mayonnaise
1/2 cup grated Cheddar cheese
1/2 teaspoon hot pepper sauce
1 teaspoon prepared mustard
ground paprika, optional

Prepare scalloped potatoes for baking, following package directions, adding onions. Arrange in 2-quart casserole and bake at temperature indicated on package for 20 to 25 minutes, or until hot and potatoes are just tender.

In a saucepan over low heat, melt butter. Stir in flour, salt, and pepper. Gradually stir in milk. Cook, stirring constantly, until thickened and smooth. Fold in drained tuna. Pour tuna sauce mixture over the potatoes. Combine mayonnaise, cheese, hot sauce, and mustard; spread over tuna layer. Return casserole to oven. Bake, uncovered, for 10 to 15 minutes longer, until hot and bubbly. If desired, sprinkle with paprika before serving. Serves 6.
_______________________________________

Red Rice and Ham

1 pound cooked ham, cubed
2 (10 ounce) cans diced tomato and green chiles
3 cups low-sodium chicken broth
2 teaspoons Creole seasoning
1 1/2 cups uncooked long-grain rice

Sauté ham in lightly greased Dutch oven over medium-high heat 5 minutes or until browned. Stir in tomato and green chiles, broth, and Creole seasoning; bring to a boil.

Stir in rice; cover, reduce heat, and simmer 25 minutes. Uncover and cook until liquid is absorbed. Serves 6.

from Louise
_______________________________________

Nacho Salad

Blend the following:
1 250g (8oz) pkg. cream cheese
1/2 cup mayonnaise
1 pkg. taco seasoning ( I don’t use the whole thing, maybe half)

Spread into 9×13 pan:
Chop green, red, yellow peppers
Green onions
diced tomatoes
olives

Layer over top of the cream cheese mix.

Top with:
Grated cheddar/Monterrey jack cheese (or buy the package of grated mixed)

Surround with nacho chips

Serve with salsa and sour cream, and more nachos.

from Linda
_______________________________________

From Lou. Better make a double batch of this, it can be habit forming!!!

Lemon Puppy Chow Mix

8 c. Rice Chex cereal
1 c. white chocolate chips or candy melts
1/2 c. lemon curd
1/4 c. butter
1 1/2 c. powdered sugar

Melt white chocolate, butter, and lemon curd in a small saucepan over low heat, stirring constantly.

Pour Rice Chex into a large paper bag (grocery size) and pour melted lemon mixture over cereal.

Fold the bag to seal and shake to coat cereal.

Add powdered sugar to paper bag and shake once more to coat.

Spread out on cookie sheet to cool; once completely cool, store at room temperature in airtight containers
_______________________________________

My Grandmother used to make this as a comfort food in the winter. She would have jar after jar of home-canned foods, and always had some stewed apples on hand. This was a special heart-and-soul-warming goodie to eat on a cold winter evening. Now, tho, we can have this anytime, what with apples being in the stores and available year-round. Wanda

Apple Meringue

2 cups hot stewed apples (recipe at the end)
1/4 cup granulated sugar
2 Tablespoons butter
1 Tablespoon lemon juice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 eggs, separated
1/4 cup sifted confectioner’s sugar
1 teaspoon vanilla extract

Combine the stewed apples, sugar, butter, lemon juice, and spices. Mix well. beat the egg yolks and add to the apple mixture and beat until light. Pour into a buttered 1-quart baking dish. Bake at 400F about 15 minutes or until hot. Remove from oven and turn heat to 325F. Whip the egg whites until soft peaks form. Beat in the confectioner’s sugar and vanilla. Spread meringue on top of apple pudding. Return to the oven and bake until lightly browned.

For Stewed Apples:
Pare, core, and cut up 3 large apples (about a pound). Put them in a heavy saucepan with about 1/4 cup water. Cover pan. Cook over medium heat until apples are tender.
_______________________________________
_______________________________________

Recipe du Jour is made possible only by donations from good neighbors like you. If you enjoy receiving RDJ, please support us by sending a check payable to “Richard Rowand” for any amount to: Richard Rowand, PO Box 3385, Leesburg, VA 20177. Or use PAYPAL ( http://www.paypal.com ) and donate (via your account or their secure credit card site) directly thru Rich’s email address ( rich@recipedujour.com ). Thank you.
_______________________________________

Good Neighbor Recipes appears every Friday. To submit your recipe to Recipe du Jour’s Good Neighbor Recipes, simply send it via email to rrowand@gmail.com Use “GNR” and the title of your recipe as the subject. Feel free to include some words about yourself or the recipe (please keep it short). Look at the format we use when we present our recipes and try to be similar. Do not submit recipes in “bulleted” or 2 column format. Be sure to be specific in your measurements (don’t just say “a small can” of something, give the amount). One recipe per email, please. We reserve the right not to print everything we receive. By submitting to Good Neighbor Recipes, you give us permission to publish your submission in our daily ezine and in any other format, such as a printed collection, without recompense now or in the future. WARNING: If you don’t follow the guidelines above, we won’t be able to use your recipe!

The nutritional analysis given with some recipes is intended as a guide only.

Recipe du Jour is strictly an opt-in service. We do not sell, loan, or give our subscribers’ addresses to anyone for any reason. Our features are intended as entertainment only.

.

Read Full Post »

RDJ– GNR, 04-04-14

 

_______________________________________
Volume 17 Number 68

RECIPE DU JOUR
Simply the BEST daily recipe E-zine on the Web!
Recipes, columns, and nostalgia.

To subscribe: Go to https://rdjour.wordpress.com/
and if you wish to receive email notice when new issues
are posted, click on the FOLLOW US VIA EMAIL box
(on the right side), and type in your email address.
_______________________________________

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, please post them at the comments section of the blog site. 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 issue.

Table of Contents:

Southern Chicken and Pastry
Burrata w/White Wine and Garlic Sauteed Tomatoes
Garlic Shrimp with Pasta
Tossed Spinach Salad
Crunchy Taco Homemade Hamburger Helper
Easy Chicken and Broccoli Casserole
Chocolate Snowballs
Quick and Easy Coconut Pie
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Southern Chicken and Pastry

5 to 6 lb whole chicken
Water, enough to come up 3/4 of the chicken
2 1/2 tsp salt, divided
3 chicken bouillon cubes
1/2 onion, cut up
2 carrots, cut in half
1 tsp dried parsley
1 tsp dried thyme
1/4 tsp garlic powder
1/4 tsp onion salt
1/4 tsp black pepper
2 c all-purpose flour
(2 tbsp reserved chicken fat)
(1 c reserved broth)

Place the chicken in a crock pot breast side up. Pour in the water. Cover and cook on low for 5 1/2 to 7 hours, until chicken is done and falling off the bone (mine took exactly 6 hours). Traditionally, the chicken is boiled in water on the stove.

When the chicken is done, remove it and allow it to cool in a colander with a bowl under it to catch any drippings. Allow the broth to cool completely.

Put the broth in a container in the fridge to allow the fat to rise. Debone the chicken and cut up the meat. (If you are making this a day ahead, place the cut-up chicken covered in the fridge until ready to use.)

Remove the container of broth from the fridge. Skim the fat, reserve and set aside. Pour the broth through a sieve in a large pot and bring it to a gentle boil over medium heat. Reserve 1 cup of the broth and set it aside for the pastry. Stir in the bouillon cubes, onion, carrots, 1 1/2 tsp of salt, parsley, thyme, garlic powder, onion salt and pepper to the boiling broth. Allow it to cook for 30 minutes while you make the pastry.

Make the pastry. In a large bowl, combine the flour and 2 tbsp of the reserved chicken fat with a fork, until well blended. This will take a couple minutes and the flour will resemble coarse crumbs. Add 3/4 to 1 cup of the reserved chicken broth (3/4 c worked perfectly for me) to the mixture and 1 1/2 tsp of salt. Blend into a ball and knead slightly. Lightly dust your work surface with flour. Roll out the dough into a very thin layer. Cut the dough into 2-inch thick squares. Place the cut pastry on a lightly floured platter. Remove the onion and carrot with a slotted spoon from the broth.

Turn up the heat to high and bring the the chicken broth to a rolling boil. Add the pastry strips to the broth one at a time, being careful to not lose your boil. After all of the pastry strips have been added, cook for approximately 10 minutes, stirring gently to prevent from sticking.

Season the chicken with salt and pepper. Stir in the cut-up chicken and cook for another 5 minutes, or until the chicken is warmed through. Season with salt and pepper, as needed. If a thicker consistency is desired, thicken with some flour. Serve immediately.

Sue
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This makes a decadent and delish appetizer … from In Sock Monkey Slippers via Wendy

Burrata with White Wine and Garlic Sauteed Tomatoes
serves 4-6

1 baguette
1 teaspoon extra virgin olive oil, plus more for drizzling on bread
3 tomatoes, diced
2 cloves garlic, minced
1/4 cup pinot grigio
pinch salt and fresh ground pepper
8 ounces burrata, room temperature
1 tablespoon fresh chopped basil

Burrata, an Italian cheese, can be found at most specialty grocery stores just be sure it’s fresh.

Slice the baguette into 1-inch slices and place on a baking sheet.
Lightly drizzle the baguette slices with olive oil. Place under the broiler and toast until lightly golden.
Flip and toast the other side until lightly golden. Remove from the oven and set aside.

Heat oil in a saute pan over medium heat. Add tomatoes,garlic, wine, salt, and pepper.
Bring to a simmer and simmer until wine is reduced by half, about 8 to 10 minutes.

Place the burrata on a plate or large low-rimmed bowl.
Pour sauteed tomatoes over the cheese and garnish with basil.
Serve with toasted baguette slices.
Spoon cheese and sauteed tomatoes over a baguette slice and enjoy.
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Rich’s Note: Just Talkin’ (from 2000)

I used to embarrass my wife whenever we went shopping in department stores. While she was roaming the racks or trying on clothes, I would strike up a conversation with a mannequin or two, usually the ones modeling lingerie. “Don’t I know you from somewhere?” I’d ask and pretend to hear an answer. “Really? I’m sure I’ve seen you somewhere before,” I would insist. “Have you ever been to Philadelphia? Weren’t you waiting for someone by the eagle at Wannamker’s? I’m sure I know you from somewhere. Perhaps you handed out doughnuts for the Red Cross in Phouc Vinh? No? Well, maybe it was in Anniston, Alabama. . .I spent some time there exploring caves when I got back from Vietnam. Not there either? But I’m sure I’ve seen you somewhere. Aren’t you kind of cold wearing just that nightie?” At which point Susan usually dragged me away from that department muttering things I’d best not repeat here.

. . .
The above column is copyright © 2014 by Richard Rowand. All rights reserved worldwide.
Rich can be reached at rrowand@gmail.com
_______________________________________

I got this recipe from Campbell / Swanson Kitchens — it’s very like Shrimp Scampi, but a great alternative to all that butter. You know … new year, eat healthier. Give this one a try; it’s quick and tasty. D- at the lake

Garlic Shrimp with Pasta
Yield: 4 servings

2 T. cornstarch
1-3/4 c. chicken broth (1 small can)
2 cloves garlic, minced
3 T. chopped fresh parsley or 1 T. dried parsley flakes
2 T. lemon juice
1/8 t. ground red pepper
1 lb. medium shrimp, shelled and deveined
4 c. hot cooked thin spaghetti, cooked without salt

Mix cornstarch, broth, garlic, parsley, lemon juice and red pepper in deep skillet. Heat to a boil. Cook and stir until mixture boils and thickens.

Add shrimp. Cook 4 – 5 minutes or until shrimp are just done — curled and pink. Add drained hot spaghetti and toss to coat with shrimp and sauce. Serve immediately.
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Tossed Spinach Salad

1 -(10 oz) pkg fresh spinach
1 medium size purple onion, thinly sliced
1 cup garlic seasoned croutons
2 hard cooked eggs, chopped
2 TBL grated Parmesan cheese
Dressing

Toss first five ingredients in a large bowl
Serve with dressing

Dressing
1/4 cup lemon olive oil
3 TBL lemon juice
1 TBL red wine vinegar
1 tsp Dijon mustard
1/2 tsp salt
1 tsp pepper
6 oz Canadian bacon, cut into thin strips

Whisk together first six ingredients
add bacon just before serving
pour dressing over spinach salad

jodie
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from Iowa Girl Eats via Wendy

Crunchy Taco Homemade Hamburger Helper
Serves 5

1 lb lean ground beef
1 large shallot, chopped (or 1/2 small onion)
1 recipe homemade taco seasoning* or 1 taco seasoning packet, don’t add water
1/2 cup salsa
1-3/4 cup chicken broth
1 cup long grain white rice (basmati or jasmine rice)
1 cup shredded sharp cheddar cheese
Toppings: crushed tortilla chips, salsa, sliced avocado, chopped green onions

Brown ground beef with shallot in a large skillet over medium-high heat.
Drain then return to the skillet.
Add taco seasoning, salsa, and chicken broth then bring to a boil.
Add rice then place a lid on top and reduce heat to medium-low.
Simmer for 15-20 minutes or until rice is tender then remove from heat and stir in cheddar cheese until melted.
Place lid back on the skillet then let sit for 5 minutes before serving with toppings.

*Homemade Taco Seasoning
(seasons 1lb ground meat)

2-1/2 teaspoons chili powder
3/4 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon red pepper flakes
1/8 teaspoon dried oregano
1/4 cup water

Mix together seasonings, then add to 1lb hot, cooked and drained ground beef with 1/4 cup water.
Mix well.
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This quick and easy chicken recipe is a snap to prepare and bake. Serve this chicken and broccoli casserole with hot cooked noodles or rice and a tossed salad or fresh sliced tomatoes. Sue

Easy Chicken and Broccoli Casserole
Yield: Serves 4

1 can (10 3/4 ounces) condensed cream of mushroom soup
1/3 cup milk or half-and-half
2 cups cooked chicken, cubed
2 tablespoons melted butter
dash nutmeg
dash black pepper
1 1/2 to 2 cups frozen chopped broccoli, cooked and drained
1/3 cup grated Parmesan cheese

Lightly butter a 1 1/2- to 2-quart baking dish. Heat oven to 375F. In a large bowl combine the cream of mushroom soup, milk, chicken, butter, nutmeg, pepper, and broccoli. Turn the mixture into the prepared baking dish and sprinkle Parmesan cheese over the top. Bake for about 25 minutes, or until hot and bubbly. Serves 4.
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A chocolate chip cookie meets snowball! Q&E from Rosemarie Zub via Wendy.

Chocolate Snowballs

2 c flour
1/2 tsp salt
3/4 c butter
1/2 c sugar
2 tsp vanilla extract
1 egg
1 1/2 c semi-sweet chocolate chips
1 1/2 c confectioners’ sugar

Preheat oven to 350F.
Sift together flour and salt and set aside.
Blend the butter, sugar, and vanilla. Beat in egg. Stir in flour mixture, and chocolate chips.
Shape into balls about an inch in size.
Bake for 15-20 minutes. Cool slightly.
Roll in confectioner’s sugar.
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Quick and Easy Coconut Pie

2 cups milk
3/4 cup sugar
1/2 cup biscuit mix (Bisquick, etc)
4 eggs
1/4 cup (1/2 stick) butter
1 teaspoon vanilla
1 1/2 cups flaked coconut

Combine milk, sugar, biscuit mix, eggs, butter and vanilla in blender. Cover and blend on low speed for 3 minutes. Pour into greased 9-inch pie pan. Let stand 5 minutes; then sprinkle with coconut. Bake at 350F for 40 minutes. Serve this coconut pie warm or cooled. Store in refrigerator.

Sue
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_______________________________________

Recipe du Jour is made possible only by donations from good neighbors like you. If you enjoy receiving RDJ, please support us by sending a check payable to “Richard Rowand” for any amount to: Richard Rowand, PO Box 3385, Leesburg, VA 20177. Or use PAYPAL ( http://www.paypal.com ) and donate (via your account or their secure credit card site) directly thru Rich’s email address ( rich@recipedujour.com ). Thank you.
_______________________________________

Good Neighbor Recipes appears every Friday. To submit your recipe to Recipe du Jour’s Good Neighbor Recipes, simply send it via email to rrowand@gmail.com Use “GNR” and the title of your recipe as the subject. Feel free to include some words about yourself or the recipe (please keep it short). Look at the format we use when we present our recipes and try to be similar. Do not submit recipes in “bulleted” or 2 column format. Be sure to be specific in your measurements (don’t just say “a small can” of something, give the amount). One recipe per email, please. We reserve the right not to print everything we receive. By submitting to Good Neighbor Recipes, you give us permission to publish your submission in our daily ezine and in any other format, such as a printed collection, without recompense now or in the future. WARNING: If you don’t follow the guidelines above, we won’t be able to use your recipe!

The nutritional analysis given with some recipes is intended as a guide only.

Recipe du Jour is strictly an opt-in service. We do not sell, loan, or give our subscribers’ addresses to anyone for any reason. Our features are intended as entertainment only.

.

Read Full Post »

RDJ– Shrimp, Asparagus, and Penne Pasta, 04-02-14

 

_______________________________________
Volume 17 Number 66

RECIPE DU JOUR
Simply the BEST daily recipe E-zine on the Web!
Delicious recipes delivered daily via blog/email.
Recipes, columns, and nostalgia.

To subscribe: Go to https://rdjour.wordpress.com/
and if you wish to receive email notice when new issues
are posted, click on the FOLLOW US VIA EMAIL box
(on the right side), and type in your email address.
_______________________________________

Shrimp, Asparagus, and Penne Pasta

1 cup uncooked penne pasta
1 tablespoon olive oil
2 cups (1-inch) sliced asparagus (about 3/4 pound)
1/2 cup chopped onion
1 teaspoon bottled minced garlic
1/2 pound peeled and deveined medium shrimp
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
1/4 cup (1 ounce) shredded fresh Parmesan cheese

Cook pasta according to package directions, omitting salt and fat; drain.

While pasta cooks, heat oil in a large skillet over medium-high heat. Add asparagus, onion, garlic, and shrimp; sauté for 5 minutes. Add oregano, pepper, and tomatoes; cook over medium-low heat 5 minutes or until thoroughly heated. Stir in cooked pasta; sprinkle with cheese. Makes 4 servings.

. . .
Nutritional Information
Amount per serving
Calories: 292
Calories from fat: 22%
Fat: 7g
Saturated fat: 2g
Monounsaturated fat: 3.3g
Polyunsaturated fat: 1g
Protein: 21.6g
Carbohydrate: 36.3g
Fiber: 4.1g
Cholesterol: 91mg
Iron: 4.8mg
Sodium: 738mg
Calcium: 215mg
_______________________________________

Rich’s Note: Perms (from 2000)

One reason I get my hair cut in an old fashioned barber shop is because I don’t like the smells in those unisex salons. When I was young, I used to watch my Aunt Ruth and my grandmother giving each other permanents, wrapped up in plastic and cloth, wearing rubber gloves, tightly rolling up their hair in little curls, and daubing that foul smelling chemical on each bobby pinned or sponge-wrapped curler. The odor seemed to permeate the house for days.

For the first week after the perms, my gran’s and aunt’s hair was tightly curled, looking a bit like Harpo Marx’s hair. But by the second week their hair was lovely. The second week of the perms made all the stink and mess worth it.

And that’s the picture of them I carry in my head . . . in the second week of a new perm, smiling and happy with themselves, turning the heads of men wherever they went. So I don’t go to the salons where the odor of chemicals has seeped into the walls.

I prefer my memories neat.

. . .
The above column is copyright © 2014 by Richard Rowand. All rights reserved worldwide.
Rich can be reached at rrowand@gmail.com
______________________________________

Link of the Day:

This site offers hundreds of course videos from colleges & universities around the world, including MIT, Yale and Stanford.

You can view entire courses in virtually any subject as well as playlists that mix and match lectures to cover specific topics from art and entrepreneurship to rainbows and particle accelerators.

It’s also good resource for job hunters. Updating knowledge in your field and being able to demonstrate that you care about continuing education can give you an edge in the job market.

http://www.academicearth.org

from Wendy
_______________________________________

Do You Remember?

Kodachrome
Paul Simon 1973

When I think back
On all the crap I learned in high school
It’s a wonder
I can think at all
And though my lack of education
Hasn’t hurt me none
I can read the writing on the wall

Kodachrome
They give us those nice bright colors
They give us the greens of summers
Makes you think all the world’s a sunny day
I got a Nikon camera
I love to take a photograph
So mama don’t take my Kodachrome away

If you took all the girls I knew
When I was single
And brought them all together for one night
I know they’d never match
my sweet imagination
Everything looks worse in black and white

Kodachrome, etc.
_______________________________________
_______________________________________

Recipe du Jour is made possible only by donations from good neighbors like you. If you enjoy receiving RDJ, please support us by sending a check payable to “Richard Rowand” for any amount to: Richard Rowand, PO Box 3385, Leesburg, VA 20177. Or use PAYPAL ( http://www.paypal.com ) and donate (via your account or their secure credit card site) directly thru Rich’s email address ( rich@recipedujour.com ). Thank you.
_______________________________________

Good Neighbor Recipes appears every Friday. To submit your recipe to Recipe du Jour’s Good Neighbor Recipes, simply send it via email to rrowand@gmail.com Use “GNR” and the title of your recipe as the subject; and you must include your email address in the text in case other readers have questions. Feel free to include some words about yourself or the recipe (please keep it short). Look at the format we use when we present our recipes and try to be similar. Do not submit recipes in “bulleted” or 2 column format. Be sure to be specific in your measurements (don’t just say “a small can” of something, give the amount). One recipe per email, please. We reserve the right not to print everything we receive. By submitting to Good Neighbor Recipes, you give us permission to publish your submission in our daily ezine and in any other format, such as a printed collection, without recompense now or in the future. WARNING: If you don’t follow the guidelines above, we won’t be able to use your recipe!

he nutritional analysis given with some recipes is intended as a guide only.

Recipe du Jour is strictly an opt-in service. We do not sell, lease, loan, or give our subscribers’ addresses to anyone for any reason. Our features are intended as entertainment only.

.

Read Full Post »