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Archive for March, 2013

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Volume 16      Number 28
US Library of Congress ISSN: 1530-3292
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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

Encourage your family and friends to join the fun!
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Pear and Dried Fig Pie

1 cup dried Calimyrna figs (5 1/2 oz.), stemmed and quartered
1 cup water
1/4 cup plus 1/3 cup sugar; plus 1/2 Tbsp. more, for sprinkling
1/2 of a vanilla bean
6 medium Bartlett or Bosc pears (3 lb.)
1 tablespoon fresh lemon juice
2 tablespoons cornstarch
Rolled-out pastry dough for a double-crust 9-inch pie, chilled

Combine figs, water and 1/4 cup sugar in a small saucepan; split vanilla bean lengthwise, scrape out seeds and add seeds and bean to saucepan. Bring to a simmer over medium heat, stirring occasionally. Cook until figs are soft, about 15 minutes. Using a slotted spoon, transfer figs to a small bowl and set aside. Continue simmering syrup until reduced to 1/4 cup, about 10 minutes more. Let cool.

Peel, quarter and core pears, then thinly slice crosswise, place in a large bowl and toss gently with lemon juice. Add cornstarch, 1/3 cup of remaining sugar, and reserved figs and syrup. Mix until combined.

Put rack in bottom third of oven; preheat oven to 400F. Fit 1 piece of dough into a 9-inch pie pan. Spoon in pear mixture. Top with second piece of dough. Trim and crimp edge. Brush top lightly with water and sprinkle with remaining 1/2 Tbsp. sugar. Cut several vents in crust. Bake for about 1 hour, until crust is golden (filling should be boiling). Let cool completely before serving. Makes 8 servings.

Nutritional Information
Amount per serving
Calories: 438
Fat: 15g
Saturated fat: 6g
Protein: 2g
Carbohydrate: 80g
Fiber: 7g
Cholesterol: 10mg
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AT THE MIDDLE PASSAGE
By Walter Mills

In the Days of Noah

We think of Methuselah as being the old man of the Bible, but all of the early patriarchs were rather long lived, in their 900’s when they died, including old Adam.

What this means, according to the Bible story book for children that I was perusing while waiting for the vet to take a look at Tuesday, our cat, is that there were people still alive in Noah’s time who had known Adam, the original patriarch, who spent his early days in the Garden of Eden.

As a boy who grew up listening to Bible stories by the bushel basket full, I don’t know why this struck me as surprising.  But can you imagine the kind of stories you might have heard if you had stopped by Adam’s house of an afternoon nine hundred years after his expulsion from paradise?   You might find him wandering in memory through the Garden of Eden with his young bride – “Oh, you should have seen Eve in those days, was she a looker.”   Or in answer to a question about how he named the animals – “Of course I know that dog is God spelled backwards, it was supposed to be a joke.”

I hope it is not sacrilegious to imagine that those people from Biblical times were in many ways similar to us.  I hope that they kidded each other when a camel spit on someone’s sandal, that the moms bragged on their kids – “That Solomon of mine, he is so smart.”

But it was Noah that I thought of, looking at pictures of the ark in the book – especially the flood.

It must have been a January thaw like we had in Pennsylvania three winters ago.  The ice and snow covered the ground all the way up to the trees at the top of Egg Hill.  Then the temperature rose into the 50s and the rains began to fall.  By midday the flooding had gotten bad in Spring Mills and in the town of Coburn downstream.

By the time I reached home in the early afternoon, Sinking Creek had flooded its banks and I had to park the truck in the elementary school parking lot and wade through the waist deep water on School Street to get home.

The melting snow up on the hill was coming down through the yard and under the barn and flowing through the basement windows into the house.  Our neighbors had brought over a pump and set it up on the basement steps before I even reached home – a godsend.  I took the pump down further into the basement and saw the freezer floating upside down in the water, packages of frozen peas bobbing beside it.  A basketball floated past in the dark cold water that was up to mid thigh.

I spent the afternoon until early evening in the dark basement with the pump spitting a thin stream of liquid snow and rain out through a window into the yard.  Elsewhere cars were floating away into swollen creeks and the town of Coburn was inundated by Penns Creek.

In the morning we got up to find that our driveway had disappeared into huge ruts and our car was stranded as if on an island up by the barn.    It would be ten days before we could have the roadway filled in and bring the car safely down.

Old Noah spent a bit more time than that with the smelly dingoes and the fruit bats up in the rafters of the ark.  It must have been a dark and musty time before the skies finally cleared and the rainbow showed the smiling face of God on the calm waters.  Noah lived another 300 plus years, and I imagine, back on the solid ground, he had some stories for the next generation or twenty.  I can see him out in the yard with the barbecue going and a fatted calf turning on the spit, glancing up now and then at the sky to check for rain.

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 © 2013 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.
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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  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 to be for entertainment only.

.

Read Full Post »

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Volume 16     Number 27
US Library of Congress ISSN: 1530-3292
_______________________________________

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

Encourage your family and friends to join the fun!
_______________________________________

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:

Delicious Brisket
Healthy Breakfast Cookies
Easy Chicken Curry
Quiche With Brie and Bacon
Jack’s Nice Buns
Easy Beef Crockpot Casserole
Popcorn Custard
Vanilla Bean Cake with Salted Caramel Sauce

For metric conversion, try
http://www.onlineconversion.com/cooking_volume.htm
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Here’s an easy and delicious recipe for brisket that I’ve used for years.  I hope the RDJ family will enjoy it, too.  Michele

Delicious Brisket

1 large brisket with most of the fat trimmed off
1 jar of Homade chili sauce
1 package (dry) Liptons Onion Soup
Onions, maybe 4-6

Thickly slice the onions.  Place about half of the onions in the bottom of the heavy dutch oven (or roasting pan).  Place the brisket on top of the onions.  Spread the chili sauce on top of the meat and sprinkle the onion soup mix on top of it.  Top with the remainder of the onions.  Do not add water.  Cover tightly.  Cook at 325F for 3 1/2 to 4 hours.  Let cool a bit then put the entire pan in the refrigerator overnight.  The next day, remove the fat that has solidified on the top.  Slice the chilled meat across the grain and return to the pan.  Reheat the meat in the pan juices.

Notes: If the brisket is huge, I often use 2 jars of chili sauce and 2 packets of soup mix.
*Day 1:  This brisket is great served with mashed potatoes.  The potatoes are really good with the juices from the pan.
*Day 2:  Slices of brisket make good sandwiches.
*Day 3:  There is usually a lot of liquid after the brisket is cooked.  When my family is just about done with the meat, I cut up some cabbage and toss it in the liquid.  Cook it down for about 20 minutes, season to taste, and we have a delicious cabbage soup.
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No flour, no sugar, no dairy

Healthy Breakfast Cookies

1 1/2 cups oats
2 or 3 really ripe bananas (so they’re sweet)
1 cup applesauce
a handful of Craisins
a sprinkle of cinnamon

Mix all, drop them on a cookie sheet and bake about 35 minutes at 350F.

Great to have when you’re late for work or school….  just grab a couple and eat them on the way.

Wanda
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Rich’s Note:   Hmmm

Yesterday’s link of the day did not appear in the email version of the blog. Since I’m brand new to blogging, I have no idea why; but I suspect it has something to do with the link being a YouTube video since other links show up fine.

If you click on the title of yesterday’s emailed issue (03-28-13), you’ll be taken to the blog site and the link does appear there.

Rich can be reached at  rrowand@gmail.com
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This is a recipe that is great when you have unexpected dinner guests.  It’s quick and really good.  ENJOY — Sharon in Arizona  Courtesy of Melissa D’Arabian, Food Network

Easy Chicken Curry
Serving Size  : 4

2 tablespoons  vegetable oil
3 tablespoons  curry paste — red Thai
1 yellow onion — sliced with the grain
2 boneless skinless chicken breast halves — cut into cubes
salt and freshly ground black pepper, to tast
1 1/2 cups  broccoli florets
1 1/2 cups  chopped carrots
1 teaspoon  dried basil
3 cloves  garlic — minced
1/2 lime — zested
1 1/4 cups  coconut milk
1/4 cup  chicken stock
1 can  diced tomatoes — (14 ounce)
lime wedges

Cook 1 tablespoon of the oil, the curry paste and onions in a large saute pan over medium heat, stirring often and letting sizzle, 5 to 6 minutes.

Pat the chicken dry, sprinkle with salt and pepper and add the remaining oil to the pan. Cook the chicken in the onion-curry mixture until golden on all sides.

Add the broccoli, carrots, basil, garlic and lime zest and cook, stirring, until the vegetables are coated, about 2 minutes.

Add the coconut milk, chicken stock and tomatoes and bring to a simmer. Let the chicken simmer until cooked through and the sauce begins to thicken, about 20 minutes. Squeeze with lime juice before serving.

Serve with steamed Jasmine rice.
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If you love quiche, (or even if you don’t!) this recipe is a nice twist on the standard quiche recipe.

Quiche With Brie and Bacon

Preheat the oven to 375F degrees.

1 – 9″ deep dish pie crust  If the instructions recommend pre-baking for a single-crust pie, do so before filling it.(I prefer Mrs. Smith’s Deep Dish Pie Crust; it doesn’t need to be pre-baked)

4 oz. Brie, crust removed, diced
4 oz. Swiss Cheese, diced
8-10 slices of bacon, cooked crisp, drained, crumbled
6 large eggs
1/2 cup whipping cream
1/2 cup sour cream
dash of nutmeg
1 tsp. Worcestershire Sauce
salt and pepper to taste

Place diced Brie and Swiss Cheese in the bottom of the pie crust. Scatter the crumbled bacon over the cheese.

In a mixing bowl, lightly beat 6 eggs.  Add 1/2 cup sour cream and 1/2 cup whipping cream, Worcestershire sauce, nutmeg, salt, and pepper.  Mix thoroughly.

Pour this mixture over the cheese and bacon in the pie crust.  Shake pie
crust pan gently to evenly distribute the liquid.

Place pie pan on a baking sheet and bake at 375F degrees for about 45
minutes, until a skewer inserted in the middle comes out clean.

Let it cool slightly before cutting and serving.  Serve warm or cold.

Note:  If you like a firmer quiche, omit the whipping cream and add two more large eggs instead.

Jeanie S.
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This recipe got its name from a remark made by a person who ate one (or more), asked if I had made them and then commented “Nice buns, Jack”.

JACK’S NICE BUNS

In a large mixing bowl (approx 6 qt.) mix 1 1/2 cups lukewarm water and 1 tsp sugar until dissolved.
Sprinkle 1 1/2 Tbsp yeast onto water. Let rise until bubbly (approx 10 – 15 minutes).

Meanwhile scald 1 1/2 cups milk. Add: 1 1/2 tsp salt, 1/3 to 1/2 cup of sugar,
1/2 cup of vegetable oil/melted butter or shortening, 3 well-beaten eggs.

Stir yeast mixture and add the milk-egg mixture.

Gradually mix in approx 8 cups all purpose flour until a soft dough is formed. Turn onto a well-floured board or counter.
Rinse and butter or oil the large bowl.  Then, working with finger tips to start, knead gently for approx 10 mins until dough is elastic. Put into the large buttered/oiled bowl and cover with film.  Let rise until doubled.  Punch dough down, turn over and let rise again, covered, until doubled.

Punch dough down, cut into golf ball (or slightly larger) sized pieces and put onto buttered pans/cookie sheets.
Butter hands when handling and forming into rolls.  Let rise until doubled.

Heat oven to 375F.  Bake rolls 15 – 20 minutes or until golden brown. You may want to turn pan 180 degrees in oven after 10 minutes to allow all to brown evenly.

Note: This dough is very soft and must be handled gently.

Yield: approximately 48, depending on the size you form.

After baked and cooled these may be frozen on pans or cookie sheets and then bagged and sealed tightly.
I usually refresh thawed buns briefly in the microwave.

Jack
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EASY BEEF CROCKPOT CASSEROLE

1 can cream of mushroom soup
1 (4 oz.) can sliced mushrooms
1 lg. envelope instant onion soup mix
1/2 c. milk
1 or 2 lbs. stew beef

Combine above and cook in crockpot on low 8 to 10 hours (can be thickened with 1 tablespoon flour and water mixture for thicker gravy).

Serve over rice, egg noodles, mashed potatoes or elbow macaroni. Serves 4.

from Lou
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The following recipe was transcribed ver batim from  Better Homes & Gardens
Sue
Des Moines, Iowa May 1931

Popcorn Custard

4 eggs slightly beaten
1/2 cupful of sugar
1 quart of scalded milk
1 cupful of buttered popcorn
Whipping cream
1/2 cupful of dry popcorn

Mix together the beaten eggs and sugar and into this pour gradually the scalded milk; cook in a double boiler, stirring constantly until the custard coats the spoon in a straight line across its bowl. Remove from the fire, set into cold water, and add the vanilla and buttered popcorn. Pour into a glass dish and when cold garnish with whipped cream and unbuttered popcorn.
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Just about everything one could desire in a dessert. A big hit every time I serve it … also delish w/ice cream on the side although that might be gilding the lily!  Wendy

Vanilla Bean Cake with Salted Caramel Sauce
Makes one 9-inch cake

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 sticks unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar
4 large eggs
3 tablespoons vanilla paste (see Note) or 1 vanilla bean, seeds scraped
1/4 cup crème fraîche or sour cream
1 cup Salted Caramel Sauce

Preheat the oven to 350F and butter and flour a 9-inch round cake pan. In a medium bowl, whisk the flour with the baking powder and salt. In a large bowl, using a handheld electric mixer, beat the butter at medium speed until creamy. Add both sugars and beat until fluffy. Add the eggs one at a time, beating well between additions, then add the crème fraîche and vanilla. At medium-low speed, beat in the dry ingredients until smooth and evenly combined.

Scrape the batter into the prepared pan and smooth the surface. Bake in the center of the oven for about 1 hour, until the cake is golden and springy and a toothpick inserted into the center comes out with a few moist crumbs attached. Let the cake cool in the pan for 20 minutes. Turn the cake onto a plate then invert onto a rack and let cool.

Poke the top of the cake all over with a skewer and pour the caramel sauce over the cake, allowing it to seep in and drip down the side. Cut into wedges and serve.

By Valerie Gordon via Wendy

Salted Caramel Sauce
SERVINGS: 1 1/2 cups

1 cup sugar
1/4 cup water
2 tablespoons light corn syrup
3/4 cup heavy cream
4 tablespoons unsalted butter
1 1/2 teaspoons gray sea salt, crushed

In a medium saucepan, combine the sugar, water and corn syrup and bring to a boil.

Using a wet pastry brush, wash down any crystals on the side of the pan.

Boil over high heat until a deep amber caramel forms, about 6 minutes.

Remove the saucepan from the heat and carefully whisk in the cream, butter and salt.

Let the caramel cool to room temperature.

By Zoe Nathan via Wendy
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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 portions of this mailing designated as “Rich’s Note” and “Simply Tim” are © Copyright 2013 by Richard Rowand and Tim Lee. All rights reserved worldwide. Feel free to forward this mailing, in its entirety, to any and all family and friends.

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 »

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Volume 16      Number 26
US Library of Congress ISSN: 1530-3292
_______________________________________

RECIPE DU JOUR
Simply the BEST daily recipe E-zine on the Web!
Delicious recipes delivered daily via blog/email.
Recipes, columns, and nostalgia.
Encourage your family and friends to join the fun!
_______________________________________

Chive Green Beans

1 pound fresh green beans, trimmed
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
2 teaspoons butter
1/2 teaspoon stone-ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper

Steam green beans, covered, 5 minutes or until crisp-tender. Remove from steamer; toss with remaining ingredients. Makes 4 servings.

Nutritional Information
Amount per serving
Calories: 53
Calories from fat: 32%
Fat: 1.9g
Saturated fat: 1.2g
Monounsaturated fat: 0.6g
Polyunsaturated fat: 0.1g
Protein: 1.5g
Carbohydrate: 7.1g
Fiber: 4.2g
Cholesterol: 5mg
Iron: 0.6mg
Sodium: 175mg
Calcium: 58mg
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Link of the Day

Service with a smile:

from Wendy
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Food For Thought

We’re interested in knowing what you read, think about, watch, and listen to.  This is a chance to share your thoughts with thousands of Recipe du Jour readers, the same Good Neighbors who have shared their favorite recipes with you over the years.  Think of it as a conversation with a friend over the backyard fence about the book you just finished, the story you can’t forget, your favorite movie or television episode or whatever.

Send your submissions to rrowand@gmail.com   with Food For Thought as the subject. Keep your comments to under two hundred words, but don’t feel obligated to write more than a few sentences. We also ask that you steer clear of religion, politics, and products or services that you sell. Depending on the number of submissions received, your offering might not be posted until a later issue. Feedback is welcomed and encouraged. Enjoy.
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Answer to Jerry

If you want to save the fresh (EXPENSIVE) herbs you buy, after using what you needed for the fresh recipe, snip the remaining herbs (any kind, really) with some kitchen shears…or cut them up with a knife.  Put about a Tablespoon worth into each section of an ice tray and fill with water.  Freeze, then pop them out into a zip-top bag and label it well with the name of the herb.  Later, when making sauces or soups, you can either put an ice cube or two into a sieve and let the water melt out, OR just put the whole cube into your stock.  Works fine.  NOT good for another “fresh only” recipe, but really good in the wet recipes.

Wanda
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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  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 portions of this mailing designated as “Rich’s Note” and “Simply Tim” are © Copyright 2013 by Richard Rowand and Tim Lee. All rights reserved worldwide. Feel free to forward this mailing, in its entirety, to any and all family and friends.

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 to be for entertainment only.

.

Read Full Post »

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Volume 16       Number 25
US Library of Congress ISSN: 1530-3292
_______________________________________

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

Encourage your family and friends to join the fun!
_______________________________________

Smothered-Covered Hash Browns

1 medium onion, diced
3 tablespoons vegetable oil, divided
1 (16-ounce) package frozen shredded hash browns, thawed
1 teaspoon salt
1/2 teaspoon pepper
8 American cheese slices

Sauté onion in 1 tablespoon hot vegetable oil over medium heat 8 minutes or until tender.

Stir together onion, hash browns, salt, and pepper in a large bowl.

Heat 1 tablespoon oil in a large non-stick skillet over medium-high heat. Drop hash brown mixture into 3 1/2-inch rounds. Cook, in batches, 5 minutes on each side, or until lightly browned, adding remaining oil as necessary. Press down with a spatula to flatten; top each round with a cheese slice. Cook 5 minutes. Makes 8 servings.

– – –

(nutritional info not available)
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Rich’s Note:   The Gait Of Freedom (from January 2000)

People sometimes tell me I have a funny way of walking. What they don’t realize is that I walk the way I do to keep from breaking my mother’s back.

Step, short step, shuffle, lean forward, step. It’s taken me years, since I was a child, to perfect this gait. I can walk down any sidewalk in America, I think, with my eyes closed and not step on any crack in the concrete. “Step on a crack, break your mother’s back.” Not me. My Mom has never had to worry about me stepping on a crack in the sidewalk. No, sir. I hope she appreciates it.

– – –

Rich can be reached at  rrowand@gmail.com
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Link of the Day:

Passwords guard your email, online bank accounts, credit card information and more. Do you have a password that’s tough enough that crooks can’t crack it?

Password Chart makes it easy to convert an easy-to-remember password to a stronger password. Just enter a phrase and a password to convert.

You’ll see a chart that turns your easy password into a stronger series of letters, both uppercase and lowercase. If you want, you can add numbers and punctuation, too.

This free service is secure, as everything is done in your browser – nothing is sent over the Internet. It works on any computer, and it works offline if you print the chart.

http://www.passwordchart.com/

from Wendy
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Do You Remember?

Ain’t Nothing Like The Real Thing
Marvin Gaye & Tammi Terrell  1968
Music & Lyric by Nick Ashford & Valerie Simpson

Ain’t nothing like the real thing, Baby
Ain’t nothing like the real thing
Ain’t nothing like the real thing, Baby
Ain’t nothing like the real thing

I’ve got your picture hanging on the wall
But it can’t see or come to me
When I call your name
I realize it’s just a picture in a frame

I read your letters when you’re not here
But they don’t move me and they don’t groove me
Like when I hear your sweet voice
Whispering in my ear

Chorus

I Play my game of fantasy
And I pretend that I’m not in reality
I need the shelter
Of your arms to comfort me

No other sound
Is quite the same as your name
No touch can do quite as much
To make me feel better
So let’s stay together

I’ve got the memories to look back on
And though they help me when you’re gone
I’m well aware
But nothing can take the place of your being there

So glad we’ve got the real thing, Baby
So glad we’ve got the real thing
Ain’t nothing like the real thing, Baby
Ain’t nothing like the real thing
_______________________________________
_______________________________________

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 portions of this mailing designated as “Rich’s Note” are © Copyright 2013 by Richard Rowand. All rights reserved worldwide. Feel free to forward this mailing, in its entirety, to any and all family and friends.

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 to be for entertainment only.

.

Read Full Post »

_______________________________________
Volume 16      Number 24
US Library of Congress ISSN: 1530-3292
_______________________________________

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

Encourage your family and friends to join the fun!
_______________________________________

Oven-Poached Salmon in Garlic Broth

2 tablespoons lemon juice
5 garlic cloves, minced
2 (8-ounce) bottles clam juice
1 (16-ounce) bag coleslaw
4 (6-ounce) salmon fillets, skinned
1/4 cup chopped fresh cilantro or parsley
1/8 teaspoon pepper

Preheat oven to 375F. Combine first 3 ingredients in a small saucepan; bring to a boil. Reduce heat; simmer 5 minutes.

Place coleslaw in an 11 x 7-inch baking dish; arrange fish on top of coleslaw. Pour juice mixture over fish; sprinkle with cilantro and pepper. Bake at 375F for 12 minutes or until fish flakes easily when tested with a fork. Makes 4 servings.

Nutritional Information
Amount per serving
Calories: 338
Calories from fat: 42%
Fat: 15.8g
Saturated fat: 2.8g
Monounsaturated fat: 7.5g
Polyunsaturated fat: 3.5g
Protein: 40.6g
Carbohydrate: 7g
Fiber: 2.3g
Cholesterol: 123mg
Iron: 1.6mg
Sodium: 356mg
Calcium: 79mg
_______________________________________

TAKE TWO
By Walt Mills

Happy Birthday, Tennessee

If he were still alive, Tennessee Williams would be 102 today. This morning’s issue of the Writer’s Almanac gives a brief synopsis of his life, but it doesn’t mention the work I am most familiar with, his short stories, especially those collected in Hard Candy (1954), and the novel Moise and the World of Reason (1975). Both of those works exhibit the wild and beautiful language that makes his plays so vivid, along with a sense of strange, as though you’ve walked into a world of ghosts and faded images.

When I lived in San Francisco and worked nights in the old El Cortez hotel, Mr. Taylor, the housekeeping manager, told me tales of Tennessee William’s stays in the hotel while he was working on a revival of one of his plays at the Curran Theater up the street. Williams was pretty much of a wreck by then. He hadn’t had a successful play in 20 years, and he had suffered a mental breakdown. Williams had a corner room overlooking Geary Street, and he could see the theater from his window. I often thought of him there, writing at the desk that was still part of the furnishings of the room, and I thought it should have some kind of plaque on the door. “Tennessee Williams wrote here.” But I don’t think anyone else cared.

He was a troubled man, but a beautiful writer, and, I think, a good-hearted human being. He gave us some of the great American plays, and a handful of wonderful stories. Happy birthday, Tennessee.

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

(The above column is copyright © 2013 by Walter Mills. All rights reserved worldwide. To contact Walt, address your emails to    awmills@verizon.net ).
_______________________________________

Link of the Day:

Your memory is a complicated system. If you can’t put your finger on that new word or that inspiring quote, it might be less that you forgot, and more that you didn’t commit it to long-term memory.

Because your working memory loses information after 30 seconds or so, going over it again later can help you remember information permanently.

When you sign up with this site, you put a little “Stash It” button in your browser toolbar. Just highlight anything and click “Stash It” and you’ll get an email or a text message of what you highlighted 10 minutes later, 24 hours later and one week later.

http://memstash.co/

from Wendy
_______________________________________

Off The Shelf

Have you tried a new product lately? Want to share your opinion with others? This is your chance to review new grocery items. Name the product. Say what it is. We ask that you be specific about the qualities you like or dislike without getting “long-winded.” We also ask you to mention your city and state (or country) because all new products aren’t available everywhere and some are just in test markets. Please, no direct marketing items.

Put OTS or Off The Shelf in the subject line and send to rrowand@gmail.com
___________________

I recently discovered a couple of things at Trader Joe’s that are really worth sharing.  The first thing is their TJ brand canned Buttermilk Biscuits.  At $2.99 for a can of 8, they are much less expensive than the national brand — and you can still have the fun of popping them out of the can and baking them fresh.  The second thing are their frozen mini-croissants.  I think they were $3.99 for 8 croissants.  They need to rise overnight (about 8-9 hours).  Brush them with a little beaten egg if you wish to make them even prettier, and bake at 350F for 25-27 minutes.  It is important to bake them until they are a deep golden brown to ensure they are cooked fully in the center.  These freshly baked croissants are way too good.  So good, as a matter of fact, that I only bought them once because we ate all of them in one sitting!

Michele
_______________________________________

Do You Remember?

Tennessee Waltz
Patti Page  1950
Words and Music by Redd Stewart and Pee Wee King

I was dancin’ with my darlin’ to the Tennessee Waltz
When an old friend I happened to see
I introduced her to my loved one
And while they were dancin’
My friend stole my sweetheart from me

I remember the night and the Tennessee Waltz
Now I know just how much I have lost
Yes, I lost my little darlin’ the night they were playing
The beautiful Tennessee Waltz

<instrumental interlude>

REPEAT ALL
_______________________________________
_______________________________________

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 portions of this mailing designated as “Rich’s Note” and “Simply Tim” are © Copyright 2013 by Richard Rowand and Tim Lee. All rights reserved worldwide. Feel free to forward this mailing, in its entirety, to any and all family and friends.

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 to be for entertainment only.

.

Read Full Post »

_______________________________________
Volume 16     Number 23
US Library of Congress ISSN: 1530-3292
_______________________________________

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

Encourage your family and friends to join the fun!
_______________________________________

Lamb With Honey Sauce

4 lamb shanks (1 lb. each), fat trimmed
2 onions (1 lb. total), chopped
1 tablespoon olive oil
1 tablespoon ground coriander
1 tablespoon ground dried turmeric
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cumin
1 teaspoon saffron threads
3 1/2 cups fat-skimmed beef broth
1/3 cup honey

Rinse lamb and place in a 2-inch-deep 11- by 17-inch pan. Bake in a 500F oven until well browned, turning shanks over once, about 15 minutes. Discard fat from pan.

Meanwhile, in a 10- or 12-inch nonstick frying pan over medium-high heat, frequently stir onions with oil until dark gold, about 15 minutes.

Add coriander, turmeric, ginger, cumin, and saffron to onions and stir for 1 minute. Stir in broth and honey.

Pour broth mixture over lamb. Cover pan tightly with foil. Bake in a 350F oven until meat is very tender when pierced, 1 1/4 to 1 1/2 hours; after 30 and 60 minutes, spoon pan juices over lamb.

With a slotted spoon, gently transfer shanks to rimmed dinner plates; keep warm.

Skim and discard fat from the pan juices.

Place pan on 2 burners over high heat and boil juices, stirring often, until reduced to 2 cups, 12 to 15 minutes.

Spoon juices equally over the lamb shanks. Makes 4 servings.

Nutritional Information
Amount per serving
Calories: 613
Calories from fat: 29%
Protein: 73g
Fat: 20g
Saturated fat: 6.1g
Carbohydrate: 35g
Fiber: 1.9g
Sodium: 224mg
Cholesterol: 205mg
_______________________________________

Rich’s Note:   A Cardinal Makes An Appearance

A spring snow storm arrived early this morning dropping a couple of inches on Purcellville, which stayed mostly in the trees and on the grass. I left for work a bit early, not knowing how the roads would be or what it was like in Fairfax. Turns out neither was bad.

There’s a Burger King near my store. They know me there, know how I like my coffee, what to put on my sandwiches and such. After breakfast I walked out to my car, which faced a line of bushes. A flash of red on the snow-covered hedge caught my eye and I saw a cardinal hopping from branch to branch, the bright, bright red contrasting against the white, white snow on a late day in March.

That’s all. I just thought I’d tell you about it.

Rich can be reached at  rrowand@gmail.com
_______________________________________

Link of the Day:

The Longest Wait

from Vanalpyn?
_______________________________________

Do You Remember?

Soldier Boy
The Shirelles  1962

Soldier boy
Oh, my little soldier boy
I’ll be true to you

You were my first love
And you’ll be my last love
I will never make you blue
I’ll be true to you
In the whole world
You can love but one girl
Let me be that one girl
For I’ll be true to you

Wherever you go
My heart will follow
I love you so
I’ll be true to you
Take my love with you
To any port or foreign shore
Darling you must feel for sure
I’ll be true to you

Soldier boy
Oh, my little soldier boy
I’ll be true to 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 portions of this mailing designated as “Rich’s Note” and “Simply Tim” are © Copyright 2013 by Richard Rowand and Tim Lee. All rights reserved worldwide. Feel free to forward this mailing, in its entirety, to any and all family and friends.

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 »

_______________________________________
Volume 16      Number 22
US Library of Congress ISSN: 1530-3292
_______________________________________

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

Encourage your family and friends to join the fun!
_______________________________________

Chocolate Chip Meringues w/Strawberries

1 large egg white
1/8 teaspoon cream of tartar
Dash of salt
1/4 cup powdered sugar
1 tablespoon semisweet chocolate chips
1/4 teaspoon vanilla extract
1/2 cup sliced strawberries
1/2 teaspoon granulated sugar

Preheat oven to 250F.

Cover a baking sheet with parchment paper. Draw 2 (3-inch) circles on paper. Turn paper over, and secure with masking tape. Beat egg white, cream of tartar, and salt at high speed of a mixer until foamy. Gradually add 1/4 cup powdered sugar, 1 tablespoon at a time, beating until stiff peaks form (do not underbeat). Fold in chocolate chips and vanilla.

Divide the egg white mixture evenly between the 2 drawn circles. Shape the meringues into nests using the back of a spoon. Bake at 250F for 1 to 1 1/2 hours or until dry. Turn oven off, and cool the meringue nests in closed oven for at least 3 hours. Carefully remove the meringue nests from paper. Combine strawberries and granulated sugar. Spoon the strawberry mixture evenly over meringues. Makes 2 servings. Recipe can be doubled.

Nutritional Information
Amount per serving
Calories: 113
Calories from fat: 17%
Fat: 2.1g
Saturated fat: 1.1g
Monounsaturated fat: 0.6g
Polyunsaturated fat: 0.1g
Protein: 2.2g
Carbohydrate: 22.4g
Fiber: 1g
Cholesterol: 0.0mg
Iron: 0.3mg
Sodium: 98mg
Calcium: 9mg
_______________________________________

AT THE MIDDLE PASSAGE
By Walter Mills

Surprised by Spring

That was the first day of spring last week, at least the first day that smelled like spring out here in the valley.  It was rainy in the morning, but by afternoon the sun had come out and was blowing the dark funk of winter away in a blessed burst of vitamin D.  Sunlight on bare skin for 15 minutes delivers something like 10,000 units of vitamin D. A day like that wakes you up.

Now I remember that’s why I love the changing of the seasons.  For a little while at least, everything is a surprise. You walk out to get the paper and the crocuses have suddenly appeared in what was until recently a bank of snow.  The air does that funny thing where one breeze is warm and the next one from another direction is cold. You put on a jacket and the next minute you have to take it off. It’s like splashing cold water on your face. Oh yes, you say, now I’m awake.

I don’t know why we fall into this trap of sleepwalking through our days, like some kind of sleep apnea of the spirit. We doze off and don’t even know it until something startles us awake. Last Saturday morning it was a song on the radio that woke me.

It had been snowing during the night and the roads were not good. One part of my mind was hyper alert, feeling the tires slipping on patches of ice, watching the sparse early morning traffic coming toward me, while another part of my mind distractedly carried on a conversation with my daughter in the back seat, who was going to meet her science group for a trip.

After I dropped her off, I sat in the parking lot for a moment listening to the Folk Show on the radio. A song came on I’d never heard. I still don’t know the name, but it was something about all the reasons why the songwriter would never get into heaven. I can take or leave country music, but this song sounded like the real thing, like one of those old Hank Williams tunes where you catch a glimpse of the untold back story – a life of tough breaks and wrong decisions. It was like an Edward Hopper painting of lonely people in a midnight café. I was awake as I listened, surprised by reality.

I don’t know what else art really does besides plunge us deeper into the real. At least that’s what I look for in a painting or a book, a piece of music or a song. I don’t often find it. But I did come across it in a museum in Golden Gate Park in San Francisco twenty years ago. It was a traveling exhibit of paintings from the nineteenth century by French Impressionist painters. One of the painters, Gustave Caillebotte, just blew away all of the others. The other paintings sat on the wall, but Caillebotte’s were like windows into the real world. You could feel yourself there in his studio looking out on a view of Parisian rooftops or in the room where a couple of sweating workmen were stripping the wax from a floor in summer heat. It was real, more real than the crowd of people around me shuffling through a crowded museum on a Sunday afternoon.

I found it in the opening pages of Hemingway’s Islands in the Stream and in A Farewell to Arms and most of his short stories.  Those scenes are realer than life, like a good Impressionist painting that captures the moment and suspends it in a special light, and you wake up to the realization that everything is bright and three dimensional when you thought it was flat and dull.

It is so hard to stay awake, to pay attention. It was easier in childhood, when everything was new and seen for the first time. Now we see the world through a veil of habit. But the  smell of spring, or a memory floating back from childhood, or sometimes a song, can open our eyes again and we see the world in all its reality and depth, if only for that moment.

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 © 2013 by Walter Mills. All rights reserved worldwide. To contact Walt, address your emails to    awmills@verizon.net ).
_______________________________________
_______________________________________

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 to be for entertainment only.

.

Read Full Post »

_______________________________________
Volume 16     Number 21
US Library of Congress ISSN: 1530-3292
_______________________________________

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

Encourage your family and friends to join the fun!
_______________________________________

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:

Chicken Tostadas
Spicy Asian Lettuce Cups
Cauliflower and Carrot Gratin
Soy-Marinated Pork Chops
Orange Slice Cookies
Gummi Bears

For metric conversion, try
http://www.onlineconversion.com/cooking_volume.htm
_______________________________________

Chicken Tostadas

4 skinned and boned chicken breast halves, cut into 1/4 inch wide strips.
1/4 cup chopped onion
2 TBL butter or margarine
1-16oz jar salsa
1 pkg taco seasoning mix (1-1/4 ounce)
1-16 oz can refried beans
1 box tostada shells (4.1/2 oz) box tostada shells
2 cups shredded lettuce
1/2 cup shredded Cheddar cheese
2 small tomatoes, chopped

Cook half of chicken and onion in 1 TBL butter in large skillet over medium heat.  Stirring often until done.  Remove chicken and set aside.  repeat procesure with ramaining chicken, onion and butter.

Return chicken mixture to skillet, add salsa and taco seasoning mix.  Cook over low heat 10 minutes, stirring occasionally.

Heat refried beans in a small saucepan, set aside.

Place tostada shells on a baking sheet, slightly overlapping.  Bake at 350F for 5 minutes.  Spread about 2 TBL refried beans on each tostada, top evenly with chicken mixture, lettuce, cheese and tomatoes. yield 6 servings

jodie
_______________________________________

Spicy Asian Lettuce Cups
Makes 12 lettuce cups

2 cup mayonnaise
2 teaspoons sambal oelek or Chinese chile-garlic sauce
1 teaspoon Dijon mustard
2 teaspoon Asian sesame oil
2-pound rotisserie chicken, skin and bones discarded,
meat pulled into bite-size pieces
3 cup water chestnuts, coarsely chopped
2 scallions, white and green parts thinly sliced
Kosher salt and freshly ground pepper
2 Bibb or iceberg lettuce leaves
Hass avocado, peeled and cut into 12 slices
Lime wedges, for serving

In a medium bowl, mix the mayonnaise with the sambal oelek ,
mustard and sesame oil.

Stir in the chicken, water chestnuts and scallions and season with salt and pepper.

Spoon the salad into the lettuce cups and top with a slice of avocado.

Serve with lime wedges.

Wendy
_______________________________________

Rich’s Note:   C’mon Folks (and other stuff)

We really need to get recipe submissions from you to keep the Good Neighbor Recipes feature alive and kickin’.

I’m tired. For the last three weeks I’ve been working a 1 to 10:30 shift. I don’t see how the guy who normally works this shift (I’m filling in while he’s on vacation) can do it on a constant basis. Hopefully, I’ll be back to mostly days next week.

Les Miserables came out on DVD and Blu-Ray yesterday. Yes, I bought it, you-bet-cha. My friend Walt was not as thrilled with the film as I was, seeing it as a glorification of the upper classes rather than a triumph of spirit through redemption. Frankly, I think it’s one of the finest films ever made. But what do I know?

Rich can be reached at  rrowand@gmail.com
_______________________________________

Cauliflower and Carrot Gratin

1 bag (16 oz) ready-to-eat baby-cut carrots
1 head (about 2 1/2 lb) Green Giant® fresh cauliflower, cut into florets (6 cups)
6 tablespoons butter
1 medium onion, finely chopped (1/2 cup)
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon ground mustard
1 1/2 cups milk
6 oz (about 8 slices) American cheese, cut into small pieces
1/2 cup Progresso® panko crispy bread crumbs

1 Heat oven to 350F. Spray 2 1/2-quart casserole with cooking spray.

2 In 5-quart Dutch oven, heat 8 cups water to boiling. Add carrots; boil uncovered 10 minutes. Add cauliflower; boil 4 minutes longer. Drain; set aside.

3 Meanwhile, in 4-quart saucepan, melt 3 tablespoons of the butter. Cook onion in butter about 4 minutes, stirring occasionally, until softened. Stir in flour, salt and mustard with whisk; cook about 1 minute or until bubbly. Slowly stir in milk. Cook and stir until bubbly and slightly thickened. Remove from heat; stir in cheese until melted. Stir in carrots and cauliflower. Pour into casserole.

4 In small microwavable bowl, microwave remaining 3 tablespoons butter on High 1 minute or until melted; stir in bread crumbs. Sprinkle over vegetable mixture.

5 Bake uncovered 25 to 30 minutes or until bubbly around edges. Let stand 5 minutes before serving.

Sue
_______________________________________

These chops are moist, tasty and easy.  I serve them with steamed Jasmine rice with a little cilantro, a dash of sesame oil and chopped scallions to keep with the oriental flavor of the chops.

Soy-Marinated Pork Chops

4 pork loin chops — pounded to 1/2-inch thickness
1/4 cup  soy sauce
2 tablespoons  rice wine vinegar
2 teaspoons  sesame oil
1 tablespoon  chopped fresh cilantro
3 scallions — white and light green parts, chopped

Place pork chops, soy sauce, vinegar and oil in a large ziplock bag; seal. Turn bag several times to coat chops with marinade; refrigerate for 15 minutes or up to 12 hours.

Remove pork chops from bag; discard excess marinade. Warm a grill or grill pan to medium-high heat. Grill pork chops until cooked through, turning once, about 3 1/2 minutes per side.

Transfer pork chops to a platter, sprinkle with cilantro and scallions, and serve.

from Cooking Light via  Sharon in Arizona
_______________________________________

Orange Slice Cookies

1-1/2 cups brown sugar
2/3 cup oil
2 eggs
2 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 cup nuts
1/2 cup flour
1 lb orange slices, cut into small pieces

Mix all ingredients together, except 1/2 cup flour, nuts and orange slices.

Mix last three ingredients, coating slices and nuts with flour.

Add to the first mixture.  Drop by teaspoon on a lightly greased cookie sheet.

Bake 325 for 8 to 10 minutes. Quite yummy

ramblinjodie
_______________________________________

Gummi Bears

1 small (3 oz) box Jello with sugar (any flavor)
7 envelopes unflavored gelatin
1/2 cup water

Mix all three in a saucepan until the mixture resembles playdough. Place pan over low heat and stir until melted.

Once completely melted, pour into plastic candy molds, and place in the freezer for 5 min.

When very firm, take out of molds and eat! Have fun!

Wanda
_______________________________________
_______________________________________

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 portions of this mailing designated as “Rich’s Note” and “Simply Tim” are © Copyright 2013 by Richard Rowand and Tim Lee. All rights reserved worldwide. Feel free to forward this mailing, in its entirety, to any and all family and friends.

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 »

_______________________________________
Volume 16      Number 20
US Library of Congress ISSN: 1530-3292
_______________________________________

RECIPE DU JOUR
Simply the BEST daily recipe E-zine on the Web!
Delicious recipes delivered daily via blog/email.
Recipes, columns, and nostalgia.
Encourage your family and friends to join the fun!
_______________________________________

Marinated Asparagus Bundles

2 1/2 pounds asparagus
10 green onions
2 red bell peppers, cut into 20 strips
1 cup finely chopped onion
1 cup red wine vinegar
1/2 cup water
2 teaspoons sugar
1 teaspoon dried oregano
1 teaspoon dried tarragon
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper

Snap off tough ends of asparagus. Cover and cook in a small amount of boiling water 5 minutes or until crisp-tender. Drain and rinse under cold running water; drain well.

Trim white portion from green onions, and reserve for another use. Place green onion tops in a bowl; add boiling water to cover. Drain immediately, and rinse under cold running water.

Gather asparagus into 10 bundles, and add 2 bell pepper strips to each bundle. Tie each bundle with a green onion strip. Place bundles in a 13 x 9-inch baking dish.

Combine chopped onion and next 9 ingredients (onion through pepper) in a bowl; stir well. Pour over asparagus bundles. Cover and chill 2 to 8 hours.

To serve, remove asparagus bundles from marinade, and discard marinade. Arrange asparagus bundles on a serving platter. Makes 10 servings.

Nutritional Information
Amount per serving
Calories: 28
Calories from fat: 10%
Fat: 0.3g
Saturated fat: 0.1g
Monounsaturated fat: 0.0g
Polyunsaturated fat: 0.1g
Protein: 2g
Carbohydrate: 5.6g
Fiber: 1.4g
Cholesterol: 0.0mg
Iron: 0.9mg
Sodium: 51mg
Calcium: 28mg
_______________________________________

Link of the Day

How can you tell if any of your online accounts have been hacked? This site will tell you for free.

It is an easy-to-use service with a robust database of information hackers and malicious programs have released publicly. Just scroll down and enter an email address you use for an online account.

If your email address is in the database, PwnedList will help you secure your compromised accounts before you become a fraud victim and one less worry — the site doesn’t save your email address.

http://pwnedlist.com/

from Wendy
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Food For Thought

We’re interested in knowing what you read, think about, watch, and listen to.  This is a chance to share your thoughts with thousands of Recipe du Jour readers, the same Good Neighbors who have shared their favorite recipes with you over the years.  Think of it as a conversation with a friend over the backyard fence about the book you just finished, the story you can’t forget, your favorite movie or television episode or whatever.

Send your submissions to rrowand@gmail.com   with Food For Thought as the subject. Keep your comments to under two hundred words, but don’t feel obligated to write more than a few sentences. We also ask that you steer clear of religion, politics, and products or services that you sell. Depending on the number of submissions received, your offering might not be posted until a later issue. Feedback is welcomed and encouraged. Enjoy.
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Someone in today’s GNR mentioned Pinterest, and I thought that’s a fantastic submission for Food for Thought.  Pinterest is a website that organizes things visually onto Boards.  There are endless categories of things to be found on Pinterest, but the one I go there for mainly is food & recipes.  You’ll see a picture of a great dish, and if you click that picture, you should be taken to a website that has that recipe.  If you like what you see/read, you can “Pin” it to a Board of your creation so that you can come back to see it anytime you like.  You can also make notes on your Pin – say you want to modify a recipe to include or exclude something, just note it there on the Pin for future reference.

If there’s a particular person or organization who you really like on Pinterest, you can “Follow” them, and you’ll see all of their Pins from then on.

Think of Pinterest as a really great tool to organize your things.  Food to cook, make a Recipes Board.  You can have a Books to Read Board, an Ideas for Redecorating Board.  Anything you can find on the internet can be organized in Pinterest.  It’s fantastic and it’s even a little bit addictive.

http://pinterest.com/

April
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A wonderful quote:

“Listen to the mustn’ts, child. Listen to the don’ts.
Listen to the shouldn’ts, the impossibles, the won’ts.
Listen to the never haves, then listen close to me …
Anything can happen, child. Anything can be.”

~ Shel Silverstein

from Jodi
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I find myself lately trashing half the fresh herbs I buy. Does anyone have any success  freezing stuff like parsley for later use in “wet recipes”?

Jerry
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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  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 portions of this mailing designated as “Rich’s Note” and “Simply Tim” are © Copyright 2013 by Richard Rowand and Tim Lee. All rights reserved worldwide. Feel free to forward this mailing, in its entirety, to any and all family and friends.

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 to be for entertainment only.

.

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Volume 16      Number 19
US Library of Congress ISSN: 1530-3292
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RECIPE DU JOUR
Simply the BEST daily recipe E-zine on the Web!
Delicious recipes delivered daily via blog/email.
Recipes, columns, and nostalgia.
Archives are at http://lists.topica.com/lists/rdj/read

Encourage your family and friends to join the fun!
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Smoked Salmon Bagel Sandwich

1 pumpernickel or plain bagel (6 oz.)
2 tablespoons chive cream cheese
1/3 cup thinly sliced English cucumber
3 ounces thin-sliced smoked salmon
3 thin rings red onion
1/2 teaspoon drained capers

Split bagel in half horizontally. Spread cut sides with cream cheese. Over cheese on 1 bagel half, layer cucumber, smoked salmon, red onion, and capers. Set remaining bagel half, cream cheese side down, over filling. Makes 1 sandwich.

Nutritional Information
Amount per serving
Calories: 680
Calories from fat: 23%
Protein: 34g
Fat: 17g
Saturated fat: 7.8g
Carbohydrate: 100g
Fiber: 7.1g
Sodium: 2893mg
Cholesterol: 50mg
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TAKE TWO
By Walt Mills

Bowling Together

As many of you know, I attend a small church out in the country. Like many small churches in the mainline Protestant denominations, our congregation is slowly aging and shrinking, some going off to more contemporary evangelical churches, like the one that meets in our community center.

When I was young, the church was our social life. We attended services three or four times a week, had big dinners on Sunday afternoons, and generally looked after each other. It was a lot like family, which is to say, there were sometimes bickering and quarrels. It could be oppressive at times, and on occasion, a group would split off and form a new congregation and never look back. But it provided something we needed in those days before computers and nonstop school activities. We could sit for an hour on a hard pew and fan ourselves with the cardboard fans with the picture of the Jordan River and the advertisement for the funeral home, and then go out and have a feast under the trees.

We are more disconnected from each other these days than we once were. I have mentioned Robert Putnam’s essay “Bowling Alone” in this space a couple of times. People still go bowling, but not in leagues, he contends. All sorts of social organizations that were once thriving are now dwindling. We are more isolated in our homes, surrounded by electronic entertainment. Or we have too many other commitments. Or work too many hours.

So when I floated the idea of starting a men’s group to bring some life back into the church, I didn’t have much hope for it. My daughter was starting a women’s book group for the same reason, and the response to that was strong. But women at our church have been doing things together for many years. Men, though, that was not something we were used to. So it was a little shocking, and absolutely fitting, that last Sunday afternoon a large majority of the men of Grace church got together and went bowling.

There were a dozen of us, some, like myself, who hadn’t touched a bowling ball for decades. The bowling alley in Millheim is normally closed on Sunday, but they said they would open up if we had enough bowlers, which we just managed. We split up into two teams and immediately began competing, which men are wont to do. But we also cheered each other on. And although I was sore in a number of odd places the next day, like the middle finger of my right hand and my left hamstring, it was satisfying. It was as if there was a void I had not even been aware of that this outing at least partially filled.

When people talk about feeling like their life is empty, I think it’s this they are talking about. Are we missing out on some essential human nutrient that allows us to flourish? I think of myself as a classic introvert, needing time to myself and uncomfortable in most social situations. But I am a different person around people I know well. I don’t know all of these men that well, but we’re starting to engage, and we’ll see how it goes.

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

(The above column is copyright © 2013 by Walter Mills. All rights reserved worldwide. To contact Walt, address your emails to    awmills@verizon.net ).
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Link of the Day:

Glass Harp Performance

or

http://tinyurl.com/blqm698

from Marty
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Off The Shelf

Have you tried a new product lately? Want to share your opinion with others? This is your chance to review new grocery items. Name the product. Say what it is. We ask that you be specific about the qualities you like or dislike without getting “long-winded.” We also ask you to mention your city and state (or country) because all new products aren’t available everywhere and some are just in test markets. Please, no direct marketing items.

Put OTS or Off The Shelf in the subject line and send to rrowand@gmail.com
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There were no Off The Shelf submissions this week
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Do You Remember?

BOWLING GREEN
The Everly Brothers  1967

Way down in Bowling Green
Prettiest girls I’ve ever seen
A man in Kentucky
Sure is lucky
To live down in Bowling Green
Bowling Green folks treat you kind
They let you think your own mind
A man in Kentucky
Sure is lucky
In Bowling Green you walk your own line
Kentucky sunshine makes the heart unfold
It warms the body
And I know it touches the soul
Bluegrass is fine
Kentucky owns my mind
The fields down in Bowling Green
Have the softest grass i’ve ever seen
A man in Kentucky
Sure is lucky
To lie down in Bowling Green
Bowling Green girls treat you right
They wear dresses cut country tight
A man in Kentucky
Sure is lucky
If he’s seen the Bowling Green light
Kentucky sunshine makes the heart unfold
It warms the body
And I know it touches the soul
Bluegrass is fine
Kentucky owns my mind
Bowling Green Bowling Green
Bowling Green Bowling Green
Bowling Green Bowling Green
Bowling Green Bowling Green
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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.
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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  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 portions of this mailing designated as “Rich’s Note” and “Simply Tim” are © Copyright 2013 by Richard Rowand and Tim Lee. All rights reserved worldwide. Feel free to forward this mailing, in its entirety, to any and all family and friends.

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 to be for entertainment only.

.

Read Full Post »

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