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After 14 years as an email newsletter (ezine), we’ve made the transition to the blogosphere. That said, you can still expect the same qualities and features that made you fond of Recipe du Jour in its previous incarnation. In fact, there’s a button on the right side of your screen where you can click to receive notification every time there’s a new issue posted (it’s labeled: FOLLOW US VIA EMAIL).

We’re going to keep the same familiar format with only minor changes, we’re also going to try and make it a bit easier for you to find previously posted recipes — see the categories over on the right, and we hope you’ll tell others about the Recipe du Jour experience. We’re your friends and neighbors as you are ours.

–Rich

 

 

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Volume 17 Number 101

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.
_______________________________________

Pumpkin Cheese Ball

2 (8-ounce) blocks extra-sharp Cheddar cheese, shredded
1 (8-ounce) package cream cheese, softened
1 (8-ounce) container chive-and-onion cream cheese
2 teaspoons paprika
1/2 teaspoon ground red pepper
1 broccoli stalk
Red and green apple wedges

Combine Cheddar cheese and next 4 ingredients in a bowl until blended. Cover and chill 4 hours or until mixture is firm enough to be shaped.

Shape mixture into a ball to resemble a pumpkin. Smooth entire outer surface with a frosting spatula or table knife. Make vertical grooves in ball, if desired, using fingertips.

Cut florets from broccoli stalk, and reserve for another use. Cut stalk to resemble a pumpkin stem, and press into top of cheese ball. Serve cheese ball with apple wedges. Makes 16 servings.

(To make ahead, wrap cheese ball in plastic wrap without stalk, and store in refrigerator up to 2 days. Attach stalk before serving.)

. . .
(nutritional info not available)
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AT THE MIDDLE PASSAGE
By Walter Mills

The Pursuit of Happiness

A book landed in our post office box last month, a birthday present that my wife chose for me for reasons that remain obscure, though I have my suspicions.

She is well aware that my general outlook on life tends toward the gloomy. I love the melancholy of autumn and the slant light of October. Contemplating the vastness of the universe, in which the stars are like grains of sand and we are like nits in a flea’s ear, gives me a sense of mordant delight. I tend to distrust the perpetually cheerful, the optimists and true believers of all sorts. So, a book on the science of happiness could be considered a hint. And since I opened it, I have, uncharacteristically, been thinking about what it means to be happy, and what it might be like to pursue happiness.

The book is Flow: The Psychology of Optimal Experience by Mihaly Csikszentmihalyi, sometimes called the father of positive psychology. The field of positive psychology is quite new, originating in the late 1990s, but it builds on insights from the early Greeks, including the Epicureans, Zen Buddhism and modern psychology, such as the well-known hierarchy of needs created by Abraham Maslow in the 1950s. Instead of focusing on curing mental illness, positive psychology tries to understand what constitutes mental health and well-being.

Flow is a very practical book. It is based on surveys the author and his coworkers took from thousands of individuals in which they were asked to write down their emotional states at various random times throughout the day whenever a beeper they carried went off. Those surveyed included athletes and dancers, musicians and surgeons, practitioners of yoga and martial arts, mountain climbers, as well as visual and literary artists. From the surveys they discovered common themes that tend to indicate a path to a heightened sense of life satisfaction.

They found that people who were deeply engaged with a task that required concentrated effort, but that was within their abilities to perform, reported a profound sense of satisfaction. On the other hand, sitting in front of the television or computer screen added little or negative long-term satisfaction, though it might seem pleasurable in the moment.

One commonly reported effect of intense concentration was a kind of time distortion. For athletes and martial artists, time might seem to slow down. For a painter at her easel, hours might pass without notice. I’ve experienced the same lapse of time when concentrating on an enjoyable piece of writing. The minutes slip by while the shadows lengthen. I step out of the stream of time, floating above ordinary existence in a bubble, cut off from self-consciousness or physical sensation. It is just the opposite of being so caught up in the petty irritations of day-to-day existence that minor troubles loom like insurmountable boulders and the mind spins in circles. The boulders are less than pebbles; the mind is calm.

The author calls it flow, because when a person is in that state his skills are matched to the task and the movements of the mind and the body are in harmony. We are not fighting ourselves; the dancer and the dance are one. I’ve been thinking about what it means to pursue happiness in this forest of gloom, and I see that there was a path, only I had forgotten to take it.

. . .
Read more of Walt’s writing at his blog:
http://americanimpressionist.wordpress.com/

(The above column originally appeared in the Centre Daily Times and is copyright © 2014 by Walter Mills. All rights reserved worldwide. To contact Walt, address your emails to awmills@verizon.net ).
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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 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!

Please tell others about the unique experience of Recipe du Jour.

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.

.

 

_______________________________________

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
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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
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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; 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.

.

 

 

_______________________________________
Volume 17 Number 99

RECIPE DU JOUR
Simply the BEST daily recipe E-zine on the Web!
Delicious recipes delivered daily via blog/email.
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.
_______________________________________

Carrot-Oatmeal-Pecan Snack Cookies

1 3/4 cups all-purpose flour
1 3/4 teaspoons pumpkin pie spice
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 cup butter, softened
6 ounces reduced-fat cream cheese, softened
1 1/2 cups firmly packed dark brown sugar
1/2 cup egg substitute
1 teaspoon vanilla extract
3 cups uncooked regular oats
3/4 cup dried cherries
2 grated carrots
Vegetable cooking spray
1/2 cup chopped pecans

Preheat oven to 350F. Combine flour, pumpkin pie spice, salt, and baking soda.

Beat butter, cream cheese, and sugar at medium speed with an electric mixer until fluffy. Add egg substitute and vanilla, beating until blended. Gradually add flour mixture, beating at low speed just until blended. Stir in oats, dried cherries, and grated carrot.

Drop dough by rounded tablespoonsful onto baking sheets coated with cooking spray; gently flatten dough into circles. Sprinkle about 1/2 tsp. chopped pecans onto each dough circle, gently pressing into dough.

Bake, in batches, at 350F for 13 to 14 minutes or until a wooden pick inserted in centers comes out clean. Remove cookies from baking sheets to wire racks, and let cool 10 minutes. Makes 48 cookies.

. . .
Nutritional Information
Amount per serving
Calories: 99 Calories from fat: 0.0% Fat: 2.7g Saturated fat: 1.3g Monounsaturated fat: 0.9g Polyunsaturated fat: 0.5g Protein: 2.1g Carbohydrate: 16.1g Fiber: 1g Cholesterol: 5mg Iron: 0.7mg Sodium: 70mg Calcium: 18mg
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AT THE MIDDLE PASSAGE
By Walter Mills

The Torrents of Youth

We drove through a storm that was like a precursor of our future under climate change on our way to deliver our older daughter to her new apartment in Boston. Somewhere on a highway in Connecticut, the skies opened up and lightning split the clouds. Torrents of rain followed us into Massachusetts.

The next morning we discovered that a tornado had touched down a few miles from where we had spent the night. Strange weather, but we can expect more of it in years to come the climate experts tell us. The weathercaster called for intermittent showers and temperatures in the high 80s on Labor Day, when we, along with a hundred thousand students and their parents, would converge on Boston for the city-wide move-in day.

The streets of the city were clogged with double-parked moving vans as we circled the neighborhood near Boston College looking for a place to park our overloaded rental pickup truck. Lucking into a spot less than a block from the apartment building on busy Commonwealth Avenue, we waited while the real estate agent showed up with the keys to the apartment, which our daughter would be sharing with two other Simmons College graduate students on the second floor of an attractive prewar brownstone.

We unloaded the truck for the next ninety minutes, making a few dozen trips down the street and up the stairs, jostled by movers and joggers, past Boston cops standing around welcoming new students and warning them about the perils of underage drinking while generally standing in everyone’s way. I was on the verge of heatstroke, my t-shirt as soaked as if it had been pouring rain, when the second roommate arrived with her mother, and we did it again.

When it was finished, I lay on the floor of my daughter’s large, high-ceilinged bedroom with a fan blowing across my limp body while the women unpacked and chatted in the other rooms. I thought about college and what it was like to be young and doing everything for the first time, the excitement of it and the anxiety. I remembered how it felt in the long ago days when I was I was a young student in Norfolk, Va., going to classes and hanging out at Ward’s coffee shop across the street from Old Dominion University with my friend Tim or drinking the thin brew you could legally drink if you were 18 in Virginia in the dark era of the Vietnam War.

Those days I heard from my parents in Florida once a month or so in a letter or an expensive long distance call. The technology boom that would put computers and instant messages in everyone’s pocket was still decades away. But I heard its first ticking on a new machine perched on the counter in Ward’s coffee shop in the form of a video game called Pong – a black screen, a white ball bouncing between two thin white lines that moved with a knob on each side of the machine. Students, like Tim, lined up to play it. I scoffed and read the English poets.

And then the war was always with us, a storm on the far side of the world that pulled us toward it while we held on by our fingertips and a thin piece of cardboard in our wallet called the 2-S student deferment. The excitement and the anxiety of it is read on my daughters’ faces and in their texts, heard in their phone calls, and in the other rooms, where the women come and go. I lie among unpacked boxes while the fan blows me away.

. . .
Read more of Walt’s writing at his blog:
http://americanimpressionist.wordpress.com/

(The above column is copyright © 2014 by Walter Mills. All rights reserved worldwide. To contact Walt, address your emails to awmills@verizon.net ).
_______________________________________

Do You Remember?

LES BICYCLETTES DE BELSIZE
Engelbert Humperdinck 1968

Turning and turning
The world goes on.
We can’t change it, my friend.
Let us go riding all through the days,
Together to the end, to the end.

Les bicyclettes de Belsize
Carry us side by side
And hand in hand we will ride,
Over Belsize.
Turn your magical eyes.
Round and around,
Looking at all we found.
Carry us through the skies,
Les bicyclettes de Belsize.

Spinning and spinning,
The dreams I know,
Rolling on through my head.
Let us enjoy them, before they go.
Come the dawn, they all are dead.
Yes, they’re dead.

Les bicyclettes de Belsize
Carry us side by side
And hand in hand we will ride
Over Belsize.
Turn your magical eyes.
Round and around,
Lookin’ at all we found.
Carry us through the skies,
Les bicyclettes de Belsize.
_______________________________________
_______________________________________

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.

.

 

_______________________________________
Volume 17 Number 98

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:

Amish Macaroni Salad
Chicken Pierogi Skillet
Crazy Dough For Everything
Loaded Cauliflower
D-’s Slaw
30 Minute Almond Chicken
Fastnachts
Lemon Delights
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“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.
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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.
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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.
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LOADED CAULIFLOWER

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.

ENJOY!!!! MamaMaus
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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

D-’s Slaw

Dressing:
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.

Salad:
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.
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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.

Jodie
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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

Fastnachts

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.
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Lemon Delights

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.

jodie
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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.

.

 

_______________________________________
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
_______________________________________

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.

.

 

 

_______________________________________
Volume 17 Number 96

RECIPE DU JOUR
Simply the BEST daily recipe E-zine on the Web!
Delicious recipes delivered daily via blog/email.
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.
_______________________________________

Fruit Medley with Mint and Lime

1 cup seedless green grapes, halved
1 cup seedless red grapes, halved
3 plums, cut into 1/2-inch-thick wedges
2 peaches, peeled and cut into 1/2-inch-thick wedges
2 nectarines, cut into 1/2-inch-thick wedges
2 limes
1 cup water
1/4 cup sugar
6 mint sprigs
2 tablespoons chopped fresh mint
1 tablespoon fresh lime juice
1 teaspoon grated lime rind
Mint sprigs (optional)

Combine first 5 ingredients in a large bowl; cover and chill.

Carefully remove 6 (2-inch) strips of rind from limes using a vegetable peeler, making sure to avoid the white pithy part of the rind. Combine lime strips, water, sugar, and 6 mint sprigs in a small saucepan; bring to a boil. Cook until reduced to 1/2 cup (about 5 minutes). Discard lime strips and mint sprigs; cool. Stir in chopped mint, juice, and grated rind. Pour over fruit, tossing gently to coat. Garnish with additional mint sprigs, if desired. Makes 6 servings.

. . .
Nutritional Information
Amount per serving
Calories: 122
Calories from fat: 4%
Fat: 0.5g
Saturated fat: 0.1g
Monounsaturated fat: 0.2g
Polyunsaturated fat: 0.2g
Protein: 1.5g
Carbohydrate: 30.6g
Fiber: 1.9g
Cholesterol: 0.0mg
Iron: 0.7mg
Sodium: 2mg
Calcium: 17mg
_______________________________________

TAKE TWO
By Walt Mills

I Read the News Today, Oh Boy

Up the street was the hole-in-the wall comedy club called The Holy City Zoo where it was common for him to drop in unannounced toward closing and try out some new material. I used to go there now and then, hoping to see him, but I never got that lucky.

San Francisco in those days seemed like a small town, neighborhoods like little villages. Everything was right there within a short walk: bars and restaurants, bookstores and mom and pop groceries, movie houses and coffee shops. When I moved from Clement Street, across the Golden Gate Park to the inner Sunset District, it was much the same. Now instead of Zhivago’s and the Holy City Zoo, there was the Owl and Monkey Café, with music on Friday nights and the paintings of local artists encircling the large room with its funky wooden tables.

It was at one of those tables, sitting all on his own, that I saw the short, barrel-chested man with the large hairy forearms and mobile face. He was drinking coffee and was he reading a book? I don’t recall. It was before laptops and cell phones, so whatever he was doing he was completely there. I glanced his way a time or two but didn’t make eye contact. I recall that he sat there for a half an hour or so, and nobody came up to him. Everyone just let him alone, even though by this time he was famous for his manic comedy routines and that show where he played an innocent alien.

It was a couple of years later, and I was out on the Marina Green near the San Francisco Bay. I had ridden my bike there to get some sun, along with a few hundred others. Robin Williams and a dark haired, pretty woman holding a baby were walking a dog on the Green, and he would stop every few feet and carry on an animated conversation with the sun worshipers. He passed nearby, still talking, and he seemed happy enough. But who knows?

Running across someone with his talent and fame gave the city glamor beyond what it already naturally possessed. It was like bumping into Hemingway at a café in Paris when he was working well and before the legend changed him. I don’t know that Robin Williams ever succumbed to the curse of fame, but something dark must have hung around him like it did with Hemingway. Something that made them decide they had had enough.

Dylan Thomas, the great, doomed Welsh poet, talked about true poetry as being like a well. He would dip far down into the well of poetry to bring up a single true line or verse. Out of these descents into the depth of his unconscious, he would fashion the sounds and images of his genius. But the well ran dry and poetry became hard. His great poems lay behind him.

Maybe Robin Williams felt his manic energy fading. Some artists use themselves up in their art. Some use their art as a defense against their dread. A few go along happily and lead long and peaceful lives. I don’t know anything about him except that he lived in the same city as me at a time when we were both young, and that it was a more interesting place to have him in it.
. . .
Read more of Walt’s writing at his blog:
http://americanimpressionist.wordpress.com/

(The above column is copyright © 2014 by Walter Mills. All rights reserved worldwide. To contact Walt, address your emails to awmills@verizon.net ).
_______________________________________

Link of the Day:

There are plenty of diet sites out there, most of which will try to fit you into a pre-packaged program. Here’s a site that helps you build a diet based on your own specific needs, will generate a diet plan for you based on the number of calories you want to eat and the number of meals you want to eat them in.

Not sure how many calories you’ll need? Use its handy calculator. Sign in with a free account and you can also build your own diet meal by meal, food item by food item, and then save it as well as generate a list for grocery shopping. It can also generate diets using preset modes from some popular diets, such as Atkins and Zone.

http://swole.me/

from Wendy
_______________________________________

Do You Remember?

A Day In The Life
The Beatles

I read the news today, oh boy
About a lucky man who made the grade
And though the news was rather sad
Well I just had to laugh
I saw the photograph.

He blew his mind out in a car
He didn’t notice that the lights had changed
A crowd of people stood and stared
They’d seen his face before
Nobody was really sure
If he was from the House of Lords.

I saw a film today, oh boy
The English army had just won the war
A crowd of people turned away
But I just had to look
Having read the book
I’d love to turn you on.

Woke up, fell out of bed,
Dragged a comb across my head
Found my way downstairs and drank a cup,
And looking up I noticed I was late.

Found my coat and grabbed my hat
Made the bus in seconds flat
Found my way upstairs and had a smoke,
Somebody spoke and I went into a dream.

I read the news today oh boy
Four thousand holes in Blackburn, Lancastershire
And though the holes were rather small
They had to count them all
Now they know how many holes it takes to fill the Albert Hall.
I’d love to turn you on.
_______________________________________
_______________________________________

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 most Fridays. 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.

.

 

_______________________________________
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)
_______________________________________

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.

.