Volume 17 Number 98
RECIPE DU JOUR
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It’s Good Neighbor Recipes Friday!!
Welcome to our Good Neighbor Recipes edition of Recipe du Jour! On Fridays we turn over the recipe presentation to you guys to share and showcase your favorite recipes with the RDJ neighbors. If you have any questions about any of the recipes offered today, 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:
Amish Macaroni Salad
Chicken Pierogi Skillet
Crazy Dough For Everything
30 Minute Almond Chicken
“A colorful and flavorful macaroni salad made with hard cooked eggs, bell pepper and celery in a creamy dressing. Best macaroni salad I have ever had. I always get many requests for recipe. Enjoy!” Sue
Amish Macaroni Salad
2 cups uncooked elbow macaroni
3 hard-cooked eggs, chopped
1 small onion, chopped
3 stalks celery, chopped
1 small red bell pepper, seeded and chopped
2 tablespoons dill pickle relish
2 cups creamy salad dressing (e.g. Miracle Whip)
3 tablespoons prepared yellow mustard
3/4 cup white sugar
2 1/4 teaspoons white vinegar
1/4 teaspoon salt
3/4 teaspoon celery seed
Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool.
In a large bowl, stir together the eggs, onion, celery, red pepper, and relish. In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed. Pour over the vegetables, and stir in macaroni until well blended. Cover and chill for at least 1 hour before serving. Makes 6 servings.
Excellent recipe!!!! Lou
Chicken Pierogi Skillet
2 (12-ounce) jars chicken gravy
1 (16-ounce) package frozen potato pierogis, thawed
1 (1-pound) package frozen boneless, skinless grilled chicken breast strips, thawed
1 (12-ounce) package frozen broccoli florets, thawed
1/4 teaspoon salt
1/2 teaspoon black pepper
1 (2.8-ounce) can French-fried onions
In a large skillet, combine all ingredients except French-fried onions.
Stir gently, cover, and cook over medium-low heat 6 to 8 minutes, or until heated through.
Remove cover, sprinkle with French-fried onions, and heat an additional 1 to 2 minutes; serve immediately.
So many times, we need something really quick and don’t want or don’t have the time to mix up the dough. You can have this already in your refrigerator. Connie Simon
CRAZY DOUGH FOR EVERYTHING (pizza, buns, focaccia, dinner rolls)
1 cup milk, lukewarm
2 tsp sugar
4 Tbsp active dry yeast or 1 tsp instant yeast
6 2/3 cup all-purpose flour
3 tsp baking powder
3 tsp salt
1 1/2 cup plain yogurt
2 whole eggs
In a small bowl, combine lukewarm milk with sugar and yeast. Let stand until yeast activates. It will become foamy and start expanding.
Put the yeast mixture together with all other ingredients in a bowl of your mixer or food processor. Mix well. You should get soft dough, similar to pizza dough. If the dough is too dry, add a little bit of milk or water. If it is too soft, add just a little bit of flour.
You can use Crazy Dough immediately. Shape it into whatever shape you like, wait a little bit (15-20 minutes in the warm kitchen) until it starts expanding, then pop in hot oven.
Note: Put Crazy Dough in a plastic bag, squeeze the air out and close the bag. Just to be safe, you can put it all together in another bag, because the dough will continue expanding and the first bag could burst. Keep it in your fridge for up to 7 days. You can freeze it, too.
1 large head of Cauliflower cut into bite size pieces (approx 6 cups)
6-8 strips of bacon cooked and crumbled (Cooked in oven at 400F for 20 mins)
6 Tbs chopped Chives
1/2 cup Mayonnaise
1/2 cup Sour Cream
2 cups Colby Jack Cheese ( may use cheddar)
8 oz container sliced mushrooms
Preheat oven to 425F.
In a large pot boil water and cook Cauliflower for 8 – 10 minutes, drain and let cool.
In a large bowl combine sour cream, mayo, 1/2 of crumbled bacon, 3 tbs chives, 1 cups of cheese, mushrooms and cauliflower and mix well… place in baking dish and cover with remaining 1 cup of cheese and rest of bacon crumbles. Bake for 15-20 minutes until cheese is melted. Top with remaining 3 Tbs chives and serve.
This was originally someone else’s recipe. My belief is that after you’ve modified a recipe significantly, and it no longer tastes like the original (hopefully better), it becomes your recipe. This is now D-’s recipe. The sliced raw fennel gives it a unique flavor. D- at the lake
1/2 c. mayonnaise
1/2 c. sour cream
1 T. Dijon mustard
2 t. honey
3 T. white wine vinegar
Mix ingredients together until well incorporated; set aside.
1 large head Napa cabbage, shredded
2 medium carrots, shredded
1 bulb of fennel, quartered, cored, thinly sliced
1 red bell pepper, thinly sliced
Salt & freshly ground black pepper to taste
1/2 t. poppy seeds
1/4 t. celery salt
3 T. Italian parsley, roughly chopped
Mix the vegetables together in a large bowl.
Add the dressing and toss with the veggies. Season with salt, pepper, poppy seeds, and celery salt. Garnish with parsley.
Chill before serving.
30 Minute Almond Chicken
8 boneless skinless chicken thighs
1/4 cup Kraft Zesty Italian dressing
1 cup chicken broth
2 cups green beans, trimmed, halved
1 cup white rice, uncooked
1/4 cup sliced almonds
Toss chicken with dressing in plastic bag. Add chicken to large nonstick skillet on medium heat. Cook 5 minutes on both sides or until browned.
Stir in broth, bring to boil. Cover and simmer 10 minutes. Add beans, cook 5 minutes or until chicken is cooked through.
Remove chicken from skillet. Add rice and almonds. Remove from heat, cover. Let stand 5 minutes. Serve chicken over rice mixture.
Traditional fried doughnuts made right before Lent starts. Hence the “fast” and “nachts”…’fasting night’. A Pennsylvania Dutch recipe. We are allowed to eat them anytime, tho. My Mom would flavor them with a bit of orange extract and orange zest; lemon extract with lemon zest; maple extract; and on and. Each of her different flavor doughnut would be topped with a matching flavored simple glaze, with drops of food coloring so we could identify each. On baking day, our house smelled GREAT! Play with your food! Wanda
1 pkg active dry yeast
1/4 cup warm water (105-115 degrees F)
1 teaspoon sugar
3 cups sifted flour
2 cups milk, scalded and cooled to lukewarm
3 eggs, well beaten
1/4 cup melted butter
1 cup sugar
1 1/2 teaspoons salt
1/2 teaspoon nutmeg
3 1/2 to 4 cups flour (this is additional)
Oil to fry them in, heated to 370F.
Soften yeast in warm water. Mix 1 teaspoon sugar and 3 cups flour with the warm milk. Beat until smooth. Blend in the yeast. Cover and let rise in a warm place until doubled. Beat in eggs, butter, 1 cup of sugar, salt, nutmeg, and enough of the remaining flour to make a soft dough. Cover and let rise until doubled. Punch down dough and divide into two portions. Roll each portion on a lightly floured surface into a circle about 1/2 inch thick. Cut out doughnuts with a doughnut cutter, and put on a lightly greased cookie sheet. Keep them covered with a piece of waxed paper and a clean dishtowel. (leave room between them as you place them on the sheet). Allow them to rise until doubled. Fry in hot (370 degrees) oil or fat for 3 or 4 minutes, turning them to brown evenly. Carefully lift them and drain on paper toweling or a brown paper grocery bag. Cook in small batches. This will make about 4 dozen. They freeze really well.
1 pkg angel food cake mix
1 22-oz can lemon pie filling
1/3 cup sliced almonds
1/4 cup shredded coconut
Combine cake mix and pie filling and mix well. Spray a 13 x 9 inch baking dish with non-stick cooking spray. Pour mixture and spread out evenly. Top with almonds and coconut.
Bake 30 minutes at 350F. Allow to cool before cutting into squares.
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Good Neighbor Recipes appears every Friday. To submit your recipe to Recipe du Jour’s Good Neighbor Recipes, simply send it via email to firstname.lastname@example.org 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!
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