RDJ– Mango Coconut Rice Pudding, 03-29-14

 

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Volume 17 Number 63

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.
_______________________________________

Mango Coconut Rice Pudding

1 cup jasmine rice
1 (14 oz.) can reduced-fat coconut milk
1/2 cup sugar
1 teaspoon salt
2 teaspoons rum or 1 tsp. vanilla extract, optional
3/4 cup sweetened shredded coconut
2 mangoes, peeled and diced

Preheat oven to 375F. Grease a shallow 2 1/2-quart baking dish.

In a medium saucepan, bring 1 3/4 cups water to a boil. Stir in rice, cover, reduce heat and simmer until all water is absorbed, 20 to 25 minutes. Remove from heat.

In a small saucepan, during last 5 minutes of cooking rice, bring coconut milk, sugar and salt to a boil over medium-high heat. Cook for 4 minutes. Turn off heat and stir in rum.

Fluff rice with a fork. Pour coconut milk on top. Cover with wax paper; let rest for 30 minutes.

Meanwhile, spread coconut in a single layer on a baking sheet and toast in oven, stirring frequently, until golden brown, 7 to 10 minutes. Let cool. (Coconut can be toasted up to 1 week ahead; store airtight.)

Serve rice pudding at room temperature or warmed slightly on stove top, topped with a sprinkling of mango and toasted coconut. Makes 6 servings.

. . .
Nutritional Information
Amount per serving
Calories: 323
Fat: 8g
Saturated fat: 6g
Protein: 4g
Carbohydrate: 60g
Fiber: 2g
Cholesterol: 0mg
Sodium: 426mg
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AT THE MIDDLE PASSAGE
By Walter Mills

Coffee at the Metro Diner

I thumbed through the little notebook where I write down stray thoughts and ideas for columns and came across the cryptic note – Metro Diner.

The Metro Diner is a pretty nice place on W. 100th Street in New York City where I ate breakfast once. I ate at the counter and had an omelet, toast and coffee and paid around $4.95. Nothing of any particular interest occurred at the Metro Diner.

I was supposed to meet Mike and Elizabeth, literary agents from San Francisco, at a hotel dining room up the street. I arrived a few minutes before seven that morning, and sat down in the small hotel lobby next to the dining room. I hadn’t seen Mike and Liz for over ten years and I wondered how it would feel to see them again.

They had once agreed to represent a novel I had written, and for a while I had felt like I was about to shoot up into the rarefied literary atmosphere where the Mailers and Doctorows dwell, but they couldn’t sell my book and the rocket sputtered and fell back to earth. Not their fault; I’m not sure who would have ever bought it.

I sat in the gilt and chintz lobby and the minutes ticked away. Every few minutes I got up and peered into the restaurant to see if they had slipped in through another door. At a quarter to eight I went farther into the restaurant and looked into some of the side rooms, white tablecloths and crystal and shining silver on the tables. I wasn’t used to that sort of thing anymore. I had lived in a small town for a number of years, and most places I ate breakfast used a paper place setting on a Formica table.

As I passed the host station the phone rang and I knew as soon as the man in the beautiful suit picked it up that it would be Mike or Liz calling to say they couldn’t make it. And it was. Mike was on the line, upset and apologetic that they had overslept. We arranged to meet later at the conference we were both attending and I gave the phone back to the host.

I thought I might as well stay and have breakfast since I had waited so long. I studied the menu that was hanging in a silver frame near the door. I didn’t get very far. Coffee $4 a cup. Continental breakfast, coffee, roll and juice, $16.95. I backed away and hurried out into the street.

Two blocks away I came across the Metro Diner and a man in a leather jacket talked on the phone and pointed people toward empty seats. Since I was alone he pointed me toward the counter. I sat with a line of other single customers, drank coffee, ate breakfast and read the paper.

Nothing much happened at the Metro Diner. I wonder why I left myself the note.

. . .
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.

.

Read Full Post »

RDJ– GNR, 03-28-14

 

_______________________________________
Volume 17 Number 62

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:

American Macaroni Salad
Roasted Garlic and Potato Soup
Torta di Carne e Parmigiano
Roasted Sweet Potatoes
French String Beans with Shallots
Southern Fried Corn
Orange Rolls
Millionaire Pie
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American Macaroni Salad

2 cups dry elbow macaroni, cooked, rinsed, and drained
1/3 cup diced celery
1/4 cup minced red onion, soaked in cold water for 5 minutes, drained
1 tablespoon minced flat-leaf parsley
1/2 cup diced vine-ripened tomato (optional)
1 1/2 cups chopped or grated cheddar cheese
1/2 cup prepared mayonnaise
3/4 teaspoon dry mustard
1 1/2 teaspoons sugar
1 1/2 tablespoons cider vinegar
3 tablespoons sour cream
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper

In a large bowl combine the macaroni, celery, onion, parsley and tomato, if using, and cheese. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve. Store covered in the refrigerator, for up to 3 days.

Sue
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This roasted garlic & potato soup is a certified cold-killer, but it also tastes great for any winter supper. Garlic, as most folks know, has strong antibacterial and antiviral properties. onions (antiviral) & hot pepper (which acts as an expectorant.) And potatoes & bacon (because they’re awesome.) Wendy

Roasted Garlic and Potato Soup

1 1/2 lbs small new potatoes, washed but unpeeled
2-3 full bulbs of garlic, with 1/4 inch cut across stem end to expose cloves.
2 medium onions chopped into quarters
3 pieces of bacon
2-3 teaspoons red pepper flakes
coarse salt to taste
4-6 cups chicken stock

Preheat oven to 400F.

Place potatoes, garlic bulbs and onions close together on foil lined baking sheet. Drape bacon slices across top, being sure to cover exposed ends of garlic cloves. Place in oven. Roast until edges of potatoes and onions are browned, and bacon is crispy.

Add 3 cups of the chicken stock to blender. Transfer onions and potatoes to Vitamix or blender. Do not fill blender more than half full at anytime. Depending on the size of your appliance, you may have to work in batches. Using your fingers, squeeze the contents of each roasted garlic clove from its skin, into the blender. Puree mixture to desired texture. Add more stock if soup seems too glue-y.

If using a Vitamix, be sure to cycle on the soup setting so mixture stays hot. If using a blender, pour soup into serving bowl and microwave until steaming.
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Rich’s Note: A Suggestion (from 2000)

Knowing I’d be solo for dinner the other evening, I stopped at the store on the way home. On impulse, I bought a packet of Knorr Carbonara Pasta Sauce mix. At best I hoped for something different to jazz up a side dish of pasta. At worst I would learn never to buy this particular item again.

I actually expected the worst because, though I have enjoyed Knorr’s Leek Soup mix, I think their little instant cup thingies are gross and oh so very artificial tasting. I got home, boiled up some ziti, and prepared the sauce. The directions called for mixing the powdered sauce mix with 1-1/2 cups milk and 1 tablespoon butter. Since I expected the worst, I doubled the butter and added 2 teaspoons of minced garlic; then I heated it according to the instructions.

Man, was I surprised. I almost made a pig of myself eating that stuff. The bacon and cheese flavors blended wonderfully and made for some of the best ziti I’ve ever eaten. I immediately started thinking of variations. I decided it would be great if I added cooked chicken or, better yet, shrimp. . . and maybe some broccoli and corn. I’ve already bought another pouch.

I highly recommend Knorr Carbonara Pasta Sauce mix and give it a Good Stuff rating of 9. Look for it with the other Knorr products. In my store it was located near the soups, but you might find it with the pouch gravies or near the pastas. Ask for it. You’ll like it.

. . .
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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I learned to make this quiche at an Italian cooking class I took a few years back. What really impressed me about it was the custard — it is amazing. Must be the heavy cream!  Watch out for the salt though. I usually use slightly less than half a teaspoon because the cheese and meat are salty; too much can ruin a beautiful torta. D- at the lake

Torta di Carne e Parmigiano

9” pie shell, unbaked
4 oz. each Genoa salami and Prosciutto, sautéed in 2 t. extra virgin olive oil
1-1/8 c. heavy cream
3 eggs
3 T. Italian parsley, chopped fine
1/2 t. salt* (see Note)
Pepper to taste (2 – 3 grinds)
2/3 c. shredded parmesan cheese (or more)

Preheat oven to 400F.

Whisk the cream, eggs, parsley, salt, and pepper together. Place the sautéed meats on the bottom of the pie shell. Top with shredded cheese. Pour the cream mixture over the cheese.

Bake about 25 minutes or until puffed and golden. A knife inserted in the middle should come out clean. Cool about 10 minutes. Slice into thin wedges and serve.

Note: *I used 6 oz. Prosciutto (no salami) and the original 1 t. salt was way too much, so I changed it to 1/2 t. — it needed to be cut down. Prosciutto and parmesan are naturally salty. D-
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Roasted Sweet Potatoes

3 small sweet potatoes, peeled and cut into bite size cubes
2 tsp olive oil
3 TBL butter, melted
1 TBL brown sugar
1 tsp cinnamon
1/4 tsp ground nutmeg
Pinch ground ginger
salt to taste

preheat oven to 350F
Coat a small baking dish with cooking spray
place potatoes in baking dish
mix butter, olive oil, brown sugar, cinnamon, ginger and salt
toss to coat evenly
bake 60 minutes, stir twice during roasting.

I had this with ham, green beans and biscuits. Very good
jodie
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From Once Upon a Chef via Wendy. This is such a great way to prepare them resulting in much more flavorful beans than most others I’ve tried.

French String Beans with Shallots
Servings: 4

1 tablespoon extra virgin olive oil
2 large shallots, thinly sliced
About 1 cup water
3/4 pound (12 ounces) haricots verts (French string beans)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Heat the olive oil in a large sauté pan over medium-low heat. Add the shallots and cook, stirring frequently, until soft and mellow, 5-8 minutes. Add the haricots verts, salt and pepper and cook, stirring frequently, for about 2 minutes.

Add 1/2 cup of the water and cook, stirring frequently, until the water evaporates, 4-5 minutes. Add the remaining 1/2 cup of water and continue cooking until the beans are tender and the pan is completely dry, 5-6 minutes.

Test the beans for doneness. If they need more cooking time, add a bit more water and cook until done; just be sure to cook off any remaining liquid in the pan before serving, otherwise the flavor will be diluted. Taste and adjust the seasoning with salt and pepper if necessary.
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Southern Fried Corn

4 slices of bacon
10-12 ears of corn, shucked, stripped and scraped
1/2 tablespoon of granulated sugar
4 tablespoons of unsalted butter
Up to 1/2 cup of whole milk, half and half, or heavy cream, optional
Fresh cracked black pepper, to taste
Kosher salt, only if needed (taste first!)
Parsley, to garnish, optional

Cook the bacon to crisp; remove, chop and set aside, reserving the bacon drippings in the skillet. While that is cooking, clean the corn, except remove on the tops of the corn kernels. Then, using the blunt side of the knife, scrape the remaining pulp and milk from the cob. Sprinkle the kernels with the sugar; stir and set aside.

In the same skillet that you fried the bacon in, add all of the butter to the bacon drippings and melt over medium heat. Add all of the corn, pulp and juices, and about 1/2 tablespoon of the cream. Continue cooking over medium heat, stirring often, and adding just a splash of cream as the corn begins to dry, just enough to keep the corn just lightly moist. Continue cooking, stirring and turning the corn occasionally, adding cream as needed, for roughly 35 to 40 minutes, or until tender. Taste and add salt and pepper as needed. Turn the heat up to medium high and fry the corn until the corn begins to brown.

Transfer corn to a serving dish, crumble bacon on top and sprinkle with parsley, if desired.

Makes about 4 cups.
Sue in NC
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Orange Rolls

1/2 cup sugar
1-1/2 tsp grated orange rind
1 (12-oz can refrigerated biscuits
3 TBL fresh orange juice

Combine first 3 ingredients
dip each biscuit in orange juice and dredge in sugar mix
arrange biscuits in a lightly greased 9 inch round baking dish or pan
sprinkle with remaining sugar mixture and drizzle with remaining orange juice
bake 350F

jodie
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Millionaire Pie
yields 2 pies

2 Ready-Made Graham Cracker Crusts
1 (8 ounce) package cream cheese, softened
1 Large Container of Cool Whip
1 Large Can Crushed Pineapple (drained)
1 8 oz jar Maraschino Cherries (chopped & drained)
1 Can Eagle Brand Sweetened Condensed Milk
1/2 Cup Chopped Pecans
1/4 Cup Lemon Juice

Blend together the cream cheese, lemon juice and condensed milk; gently fold in the whipped topping. Stir in the crushed pineapple, cherries and pecans; pour into pie crusts and refrigerate for 3 to 4 hours.

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

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

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

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

.

Read Full Post »

RDJ– Crispy Baked Cod, 03-27-14

 

_______________________________________
Volume 17 Number 61

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.
_______________________________________

Crispy Baked Cod

1 cup panko breadcrumbs
2 tablespoons chopped fresh parsley
2 teaspoons grated lemon rind
1 teaspoon minced garlic
6 (6-oz.) cod fillets
1 teaspoon salt
2 tablespoons butter, melted

Combine first 4 ingredients in a small bowl.

Place fillets on a lightly greased wire rack in a baking pan; sprinkle evenly with salt. Spoon breadcrumb mixture evenly onto fillets, pressing down gently. Drizzle evenly with 2 Tbsp. melted butter.

Bake at 400F for 17 minutes or until breadcrumbs are golden and fish flakes with a fork. Makes 4 servings.

. . .
(nutritional info not available)
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Link of the Day

Writing for an audience can be challenging and while practice definitely helps having another pair of eyes is invaluable. Hemingway is a great site to give you a friendly, if automated, hand.

Simply paste your writing into the space provided. Hemingway will check your spelling, grammar, syntax, sentence structure and comprehension.

The site will also give you a grade based on your writing. If it’s less than 10, your writing is clear, concise, bold, and perfect for an audience.

It doesn’t just have to be for online writing, either. Young writers can get help on school papers and not-so-young writers can get a refresher course.

http://www.hemingwayapp.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.
___________________

The Cuckoo’s Calling audio version of this book is GREAT! I’m a sucker for a British accent anyway. But I think the reader can make or break a book’s enjoyment, and this reader is definitely making for a very enjoyable “read”! Can’t wait for J.K. Rowling’s (aka Robert Galbraith) next book due out in June. The main character, Cormoran Strike, will be featured in that book, too.

Cheryl
_______________________________________
_______________________________________

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, lease, loan, or give our subscribers’ addresses to anyone for any reason. Our features are intended as entertainment only.

.

Read Full Post »

RDJ– Orange Dijon Chicken, 03-26-14

 

_______________________________________
Volume 17 Number 60

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.
_______________________________________

Orange Dijon Chicken

4 (3-ounce) skinless, boneless chicken thighs
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
Cooking spray
1/4 cup orange juice
1/4 cup fat-free, less-sodium chicken broth
1/4 cup orange marmalade
1 tablespoon whole-grain Dijon mustard
2 garlic cloves, minced
1 tablespoon thinly sliced green onions

Sprinkle chicken with 1/8 teaspoon salt and pepper. Heat a large nonstick skillet coated with cooking spray over medium heat. Add chicken; cook 13 minutes or until done, turning occasionally. Remove from pan; keep warm.

Combine remaining 1/8 teaspoon salt, orange juice, broth, marmalade, and mustard in a bowl; stir well.

Recoat pan with cooking spray, and place over medium-high heat. Add garlic; sauté 1 minute. Add orange juice mixture; bring to a boil over high heat. Cook 6 minutes or until slightly thick, stirring constantly. Spoon sauce over chicken, and sprinkle with green onions. Makes 2 servings.

. . .
Nutritional Information
Amount per serving
Calories: 334
Fat: 7.4g
Saturated fat: 1.7g
Protein: 34.6g
Carbohydrate: 32.5g
Cholesterol: 141mg
Iron: 2.2mg
Sodium: 732mg
Calories from fat: 20%
Fiber: 0.6g
Calcium: 49mg
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Rich’s Note: Onions (from 2000)

One of our favorite readers sent us an email last week commenting on the American obsession of using onion in so many recipes. Onions here are relatively inexpensive, plentiful, and (more importantly) flavorful.

When I was a child, I used to hate it when my mother chopped onions finely because I always laboriously picked them out. I liked the seasoning they imparted, but I couldn’t stand the squinchy texture or the slight burst of flavor when I bit into them. The introduction of the Veg-A-Matic was a dark day in my childhood.

Even though I didn’t like their taste, the smell of grilling onions was a sensuous delight. I remember standing in the alley outside of Donkey’s on Haddon Avenue as the exhaust fan from their grill pumped out the sweet smells of sizzling Philly cheese steaks blending with the grilling onions.

As I grew older, I came to enjoy onions. First it was the onion rings at Shoney’s, then the thinly shaved sweet onions on Italian subs, and then I found myself adding chopped onion to everything I cooked myself. It seemed as natural as adding salt and ground pepper.

I have my own version of the Veg-A-Matic now for when I’m feeling lazy.

. . .
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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Link of the Day:

National Geographic, known for its astounding photography and one of the most prestigious magazines in the world, is celebrating 125 years of global exploration! Now, you can enjoy some of its most famous pictures from around the globe.

The National Geographic Foundation has created a Tumblr blog called Found. You can browse through photos and descriptions from as far back as the 1920s

http://www.natgeofound.tumblr.com

from Wendy
_______________________________________

Do You Remember?

Hi-Heel Sneakers
various artists
Words and Music by Robert Higginbotham

Put on your red dress, baby
Ya know we’re goin’ out tonight
Put on your red dress, baby
Lord, we’re goin’ out tonight
And-a bring along some boxin’ gloves
In case some fool might wanna fight

Put on your high-heel sneakers, lordy
Wear your wig-hat on your head
Put on your high-heel sneakers, child
Wear your wig-hat on your head
Ya know you’re looking mighty fine, baby
I’m pretty sure you’re gonna knock ’em dead

 

Put on your red dress, baby
Lord, we’re goin’ out tonight
Put on your red dress, baby
Well, we’re goin’ out tonight
And bring along some boxin’ gloves
‘case some fool might wanna fight

Put on your high-heel sneakers, child
Wear your wig-hat on your head now
Put on your high-heel sneakers, baby
Wear your wig-hat on your head
Ya know you’re looking mighty good, really
I’m pretty sure you’re gonna knock ’em dead
_______________________________________
_______________________________________

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

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

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

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

.

Read Full Post »

RDJ– Pork Stroganoff, 03-25-14

 

_______________________________________
Volume 17 Number 59

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.
_______________________________________

Pork Stroganoff

1 tablespoon vegetable oil
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 (1-pound) pork tenderloin, trimmed and cut into (3 x 1/4-inch-thick) strips
1 1/2 cups thinly vertically sliced onion
1 (8-ounce) package sliced mushrooms
1 1/2 cups dry white wine
3/4 cup reduced-fat sour cream
1 tablespoon Dijon mustard
1 teaspoon fresh lemon juice
1 tablespoon chopped fresh parsley
2 cups hot cooked medium egg noodles (about 4 ounces uncooked pasta)

Heat oil in a large heavy skillet over high heat. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper over pork, tossing to coat. Add pork to pan; cook 4 minutes or until browned, stirring occasionally. Remove pork from pan. Reduce heat to medium-high. Add onion to pan; cook 2 minutes, stirring frequently. Add mushrooms; cook 6 minutes or until mushrooms release moisture, stirring occasionally. Add wine; simmer until wine is reduced by half (about 7 minutes). Reduce heat to medium-low.

Combine sour cream and mustard in a small bowl, stirring with a whisk. Stir sour cream mixture into wine mixture; add pork and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook 3 minutes or until heated; stir in juice. Sprinkle with parsley. Serve over noodles. Makes 4 servings.

. . .
Nutritional Information
Amount per serving
Calories: 438
Calories from fat: 30%
Fat: 14.5g
Saturated fat: 5.5g
Monounsaturated fat: 4.6g
Polyunsaturated fat: 3.1g
Protein: 31.7g
Carbohydrate: 31.2g
Fiber: 2.8g
Cholesterol: 118mg
Iron: 4mg
Sodium: 480mg
Calcium: 92mg
_______________________________________

TAKE TWO
By Walt Mills

Weird Science: Inflation

Big news in science the last few days with the discovery of gravitational waves in the cosmic microwave background radiation that is the first light from the early universe. As you have probably read or seen in news reports, a team of scientists at the South Pole discovered the telltale signs of the waves in the clear night sky in the form of polarized light, little patterns made by the waves like the disturbance of sand by waves on a beach.

Several teams of scientists have been searching for this particular pattern because it gives proof of a very weird idea, called inflation. Inflation is the theory that all of the matter in the universe was condensed into a ball smaller that an atom. In a fraction of the blink of an eye the submicroscopic particle inflated like a balloon, into the size of a grapefruit. From there it just kept expanding at a rapid rate. This theory explains why the cosmic background light is pretty much the same in all directions. The universe, by the way, is still expanding and presumably at some point our galaxy and its neighbors will be floating in an empty dark ocean, with no other galaxies in sight.

This discovery also gives some support to the idea of the multiverse, that there are an endless number of universes created by the same process that we have no way of observing directly. This will likely mean a Nobel Prize for Alan Guth, the inventor of the inflation theory three decades ago, and for the head of the team that made the discovery as well.

. . .
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:

Explore the sky with more than just your eyes. Chromoscope is a compilation of different ways to view the sky. There are currently seven filters that allow you to see in Gamma ray, X-ray, Infrared, and more!

For an extra lesson in astronomy, hit the “L” button on your keyboard. Labels and constellation patterns will appear to guide your adventure. Can you spot the anomaly near Lyra?

Whatever your favorite view is, we have still barely begun to scratch the surface of what we know as Space.

http://www.chromoscope.net/

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
___________________

There were no Off The Shelf submissions this week.
_______________________________________

Do You Remember?

In the Misty Moonlight
Jerry Wallace 1964
Written by Cindy Walker

In the misty moonlight
By the flickering firelight
Any place is all right
Long as I’m with you (as long as I’m with you-ooh)

In a far-away land
On the tropic sea sand
If your hand’s in my hand
I won’t be blue

Way up on the mountain
Or way down in the va-a-alley
I know I’ll be happy
Anyplace, anywhere, I don’t care

CHORUS
In the misty moonlight
By the flickering firelight
Any place is all right
Long as you are there

SPOKEN: I could be happy in one little room with only a table and chair. As
happy as I’d be in a kingdom by the sea, darling, if you were there. And I could be
rich or I could be poor.. but if you were by my side, I could be any place in this whole
wide world…and I know I’d be satisfied.

Way up on the mountain
Or way down in the va-a-alley
I know I’ll be happy
Anyplace, anywhere, I don’t care

CHORUS X 3 with FADE on final
_______________________________________
_______________________________________

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

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

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

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

.

Read Full Post »

RDJ– Amish Chicken and Dumpling Casserole, 03-24-14

 

_______________________________________
Volume 17 Number 58

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.
_______________________________________

Amish Chicken and Dumpling Casserole

1/2 cup onion, chopped
1/2 cup celery, chopped
2 clove garlic, minced
4 tbs (1/2 stick) butter
1/2 cup all-purpose flour
2 tsp sugar
1 tsp salt
1/2 tsp pepper
4 cups chicken broth
1 pkg (10 oz.) frozen peas & carrots
4 cups chicken, cooked and cubed

For the dumplings:
2 cups buttermilk biscuit mix
2/3 cup milk

In a large saucepan or large, deep skillet, saute onion, celery, and garlic in butter until tender.

Add flour, sugar, salt, pepper, and broth; bring to a boil. Cook and stir for 1 minute; reduce heat. Add peas and cook for 5 minutes, stirring. Stir in the chicken.

Pour the mixture into a greased or sprayed 9×13-inch baking dish.

For the dumplings, combine biscuit mix and milk with fork until moistened. Drop by spoonsful onto casserole, making 12 dumplings.

Bake, uncovered, in a preheated 350F oven for 30 minutes. Cover with foil and continue baking 10 minutes more. Makes 6 servings.

. . .
(nutritional info not available)
_______________________________________

Rich’s Note: Say Cheese (from 2000)

Camden, New Jersey used to be different. Every neighborhood had at least one corner store. Before the arrival of supermarkets, people bought their groceries at such stores. When the Food Fair finally opened in downtown Camden, shopping for groceries became an event; especially since few of the families there had cars in the mid-fifties. But we still bought our lunchmeats and such from the corner store.

Early on, I developed a love for American cheese that has lasted to this day. We still bought fresh vegetables and fruit from the hucksters driving slowly down the streets in their overloaded trucks, hanging scales swinging as the trucks hit dips in the road. We bought vine ripe tomatoes, fresh picked corn, cantaloupe, and sweet peaches. It was wonderful.

When we first moved to Virginia, we lived in housing predominately populated by Navy families. There were no corner stores and no hucksters drove down our wide streets. I remember my mother sending me to the supermarket to get some lunchmeat and cheese. I came back without the cheese. When asked why, I told my mother that all they had was some pre-wrapped orange stuff that didn’t look like cheese to me. When we finally broke down and bought some, it didn’t taste like real cheese either. The worst move anyone ever made was to develop this artificial stuff they call cheese singles.

Sometimes I buy a quarter pound of white American New Yorker cheese, sliced thick, and just eat it out of the wrapping, slice by creamy slice. And when I do, I can hear the bell jangle on the door of the corner store for just a moment as I step a little bit into the past.

. . .
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:

Fiverr is an online marketplace for various services. The twist? Everything costs just $5! Need someone to retouch a couple of photos? Or proofread and edit documents? Or how about planning an affordable trip to Europe? You can shop for these services specifically or browse through to see if something strikes your fancy.

Fiverr also partners with PayPal to protect your investment, so you don’t have to worry about paying for a service and never seeing any results. It seems that $5 can get you something good these days after all.

http://www.fiverr.com

from Wendy
_______________________________________

Do You Remember?

I Know (You Don’t Love Me No More)
Barbara George 1962

I know (I know) you don’t love me no more
No more (no more) no no more
And I don’t want to be hurt anymore
(no more) anymore (no more)
yeah yeah I have loved so hard
everything I did was no dard
If I can’t love you right baby
I don’t have to love you at all
I know (I know) you don’t want me no more
No more (no more) no no more
And it has to be someone else lovin you more
(no more) lovin you more (no more)
Ain’t no use in me cryin now
If not for you I wouldnn’t be down
Don’t want me no more baby
Ain’t no use in you hangin round
I know no more no more
no more no more
I know (I know) you don’t want me no more
No more (no more) no no more
And it has to be someone else lovin you more
(no more) lovin you more (no more)
Ain’t no use in me cryin now
If not for you I wouldn’t be down
Don’t want me no more baby
Ain’t no use in you hangin round
I know (I know) I know (I know)
FADE
_______________________________________
_______________________________________

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

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

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

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

.

Read Full Post »

RDJ– Ultimate Vanilla Pound Cake, 03-22-14

 

_______________________________________
Volume 17 Number 57

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.
_______________________________________

Ultimate Vanilla Pound Cake

2 cups all-purpose flour
3/4 teaspoon salt
2 sticks (1/2 lb.) unsalted butter, at room temperature
1 1/2 teaspoons vanilla extract
1 1/2 cups sugar
5 large eggs, at room temperature

Preheat oven to 325F. Grease bottom and sides of a 9-inch loaf pan. Line bottom and long sides of pan with parchment, leaving about an inch of overhang on both sides. Grease and flour paper and pan, tapping out excess.

Sift flour and salt together into a small bowl. Set aside. Put butter, vanilla and sugar in bowl of an electric mixer and beat on medium speed until light and pale, 3 to 5 minutes. Add eggs one at a time, beating well and then scraping bowl between each.

With mixer on low, add flour to mixture gradually until it is fully incorporated; do not over mix. Pour batter into prepared pan and smooth top with a spatula. Bake until a toothpick inserted in center of cake comes out clean, about 1 hour and 15 minutes.

Cool cake on a wire rack for 15 minutes. Run a knife along unlined sides of pan and use parchment to carefully lift cake onto wire rack to cool completely. Serve with whipped cream and berries, if desired. Makes 10 servings.

. . .
Nutritional Information
Amount per serving
Calories: 395
Fat: 20g
Saturated fat: 12g
Protein: 5g
Carbohydrate: 48g
Fiber: 0g
Cholesterol: 156mg
Sodium: 207mg
_______________________________________

AT THE MIDDLE PASSAGE
By Walter Mills

Fritz Leiber, Grand Master of Science Fiction’s Golden Age

I used to watch him sometimes from across the street, the old, bent man with the thin white hair, as he fumbled with his front door key. The building was a crummy one on the edge of a bad neighborhood on Geary Street in San Francisco. I knew second hand what his rooms were like — no kitchen, a window looking west toward Twin Peaks, books piled high on every flat surface. It was, in most regards, the same as my own room two blocks away along the same street.

He was, at this point in his life, completely stooped from arthritis or some other disease that bent his back like the letter c, but in his younger days he had been tall and slender, a Shakespearean actor, a man with presence, like Basil Rathbone who played Sherlock Holmes in the old movies.

Fritz Leiber was one of the great science fiction and fantasy writers of the century. He wrote with a literary grace that was rare in a field that in its early days was as clanking and awkward as Robbie the Robot, unsubtle as a blaster in the breadbasket. He wrote with psychological insight into his characters in a time when the cardboard hero and heroine were still the norm. He continued to write classic stories through the sixties and seventies, winning awards, even selling a few books.

In an interview in the San Francisco Chronicle, which I am reconstructing from memory, he was asked about the circumstances that led him to live as he did in a small room choked with the accumulation of years of books and papers. Surely, the reporter asked, you could afford to move to a nicer place. “I have what I need here,” he said. “When I was raising a family and could have used it, I had no money. Now that I am alone, I don’t have much use for it. I have a telescope on the roof to look at the stars, and I eat my meals at the Vietnamese place next door. Aside from that, I read and write.”

By the time I saw him coming and going from his rooms or ran into him in the corner grocery, the Vietnamese restaurant was boarded up and the building he lived in was occupied mostly by drug dealers and prostitutes. I wondered if they knew or cared who the bent old man in their midst was. Creator of dreams more alien than even their crack- addled nightmares, World Fantasy Award recipient, one of only a handful of science fiction grand masters, still spinning his elegant tales four decades after the Golden Age of science fiction, he was someone I could see walking past in his worn suit, and admire.

We live in a material world with material values. The things we think will make us content and happy are the things we can buy. We judge each other by the houses we live in, the schools we attended, the cars we drive. The illusion of security drives us more inexorably than the refinement of spirit.

The old man in his cramped, monkish room makes a mockery of our judgments. He seems to have shrugged off the usual distinctions of success and failure. Long after the age of retirement he continued to climb up the stairs to his cell to labor over the skittering words.

I did not know Fritz Leiber, except through his books and stories. But I could easily imagine him night after night on the flat roof of the building across the street from where I worked, peering through the eyepiece of his telescope at the universe spread out so mysterious and grand above, while the hookers and crack dealers hawked their tarnished wares on the street below. In those days my life was richer just knowing he was there.

. . .
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 ).
_______________________________________
_______________________________________

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.

.

Read Full Post »

RDJ– GNR, 03-21-14

 

_______________________________________
Volume 17 Number 56

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:

Slow Cooker Peanut Butter Chicken
Cheesy Tuna Melts
Sizzling Pork Medallions
Chicken Supreme
Daikon Cakes
Mom’s Missouri
Chocolate Peppermint Pie
Crispy Peanut Squares
_______________________________________

This is so easy to put together and can sit in the slow cooker for 6 hours. By Lori Lange via Wendy

Slow Cooker Peanut Butter Chicken
Serves 6.

1 (4-lb) whole chicken, rinsed (giblets, etc. removed) *
1/2 cup crunchy peanut butter (unless you prefer creamy)
1/4 cup soy sauce
1/4 cup brown sugar
3 Tbsp white wine vinegar
3 Tbsp water
2 large cloves garlic, crushed
1 lime, cut into wedges
chopped peanuts for serving, optional
chopped chives for garnish,, optional

Place the chicken in the slow cooker.

In a medium bowl, whisk together the peanut butter, soy sauce, brown sugar, vinegar, water and garlic. Pour over the chicken.

Place the lid on the slow cooker and cook on low for 6 to 8 hours. Cook until the internal temperature of the leg is at 160F.

Remove the chicken to a cutting board, slice and serve with a spoonful of the sauce in the slow cooker.

If you wish to thicken up the sauce, wrap the chicken in foil to rest, spoon some of the sauce into a saucepan and whisk in 1 tablespoon cornstarch. Heat over medium, stirring, until the sauce thickens.

This chicken is especially good over steamed rice. Serve with lime wedges to squeeze over individual servings, and top with a sprinkle of peanuts and chives, if desired.

*You can also prepare this recipe using skinless chicken thighs. Boneless chicken breasts tend to dry out in the slow cooker, so I’d avoid using those.
_______________________________________

Cheesy Tuna Melts

1 (6 ounce) can tuna, drained
1/3 cup chopped celery
2 tablespoons mayonnaise
1 pinch salt
4 English muffins, split and toasted
8 slices ripe tomato
8 slices Cheddar cheese

Preheat oven to broil.

In a bowl, combine together tuna, celery, mayonnaise and salt; mix well. Spread tuna mixture onto the toasted muffin halves and place them on a baking sheet. Top each half with a slice of tomato and a slice of cheese.

Broil until cheese is melted, about 3 to 5 minutes.

Sue
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Rich’s Note: Westerns (from 2000)

I used to love the old westerns. Have Gun Will Travel, Broken Arrow, Yancy Derringer, Gunsmoke, Tales of Texas Rangers, The Lone Ranger, The Restless Gun, Cimmeron Strip, Bat Masterson, Cheyenne, Sugarfoot, Bronco Lane, Texas John Slaughter, Buffalo Bill Junior, Tombstone Territory, and all the others.

Every day I’d strap my own gun on and go out after the bad guys, not looking for trouble, but ready to give it if need be. My horse was a tire wedged between fence boards and I rode all day except when I was practicing getting shot and dying (stagger to the left, spin one quarter turn, go down to one knee as I tried to get off a last shot, drop the pistol, and follow it down, left foot giving one last twitch to make it final). I played Sneaky Cowboy Up the Stairs and Sneaky Cowboy in the Closet. I worked on my quick draw for hours and hours.

Somewhere along the line I switched to liking the detective shows. 77 Sunset Strip, Bourbon Street Beat, Richard Diamond, Mike Hammer, Surfside 6, Meet McGraw, and all the others. I started wearing sportcoats to play in in the middle of summer. I set up a desk in the basement. I threw back shots of Kool-Aid, which I kept in a desk drawer.

I have to admit that that I’m glad I discovered girls and other interests before cartoons took over the airwaves. Yabba dabba doo!

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

This is a terrific company bar-b-que recipe. Grilled pineapple right next to it on the grill and on the plate is a good complement. If I had an indoor grill pan, I’d probably make this every season! D- at the lake

Sizzling Pork Medallions
Yield: 3 – 4 servings

3/4 lb. pork tenderloin
2 T. teriyaki sauce
1 T. fresh lime juice
1 T. vegetable oil
1 t. brown sugar
1/2 t. red pepper flakes

Trim any fat and silverskin from the tenderloin. Cut the pork into about 8 or 9 slices approximately 3/4″ – 1” thick on an angle.

In a small bowl, mix teriyaki sauce, lime juice, vegetable oil, brown sugar and red pepper flakes. Pour into a gallon-size zip bag and add the pork medallions. Toss to coat in the mixture. Let marinate in the refrigerator for at least 30 minutes, up to 4 hours.

Preheat an outdoor grill for high heat and lightly oil grate.

Cook on the prepared grill, turning and brushing with the teriyaki sauce mixture frequently. Cook 8 – 10 minutes, or to desired doneness.

D-’s Note: The original recipe called for cutting the tenderloin into 1” cubes and threading the cubes onto skewers. I eliminated that by doing these as ‘medallions’. And I double everything for 2 tenderloins. If someone doesn’t like the heat, reduce the pepper flakes.
_______________________________________

CHICKEN SUPREME

4 boneless chicken breasts
1 medium onion, thinly sliced
2 Tbs. margarine
4 oz. can mushrooms
1/2 tsp. salt
1/4 tsp. pepper
1 can cream of mushroom soup
2/3 cup sour cream
1/2 cup milk
1 pkg. Chicken Rice-a-Roni (prepared)

Cube chicken breasts and brown in margarine using a large skillet. Add onion and sauté until tender. Add mushrooms with liquid. Sprinkle with salt and pepper. Cover and simmer 30 minutes. Add soup, sour cream, and milk. Heat 10 minutes, stirring to blend. Remove from heat and serve over prepared rice mix.

Substitute a thin pasta or a Ziti. Or how about a big biscuit??

Lou
_______________________________________

Daikon, a larger, milder Asian cousin of the red radish. It’s incredibly versatile, and can be eaten raw, roasted, pickled, stir fried, mashed, grated, or made into popular pan-fried cakes. From Food and Recipes via Wendy

Daikon Cakes
4 servings

1 1/2 cups grated daikon
2 teaspoons salt
1 clove garlic, minced
1/2 red onion, chopped
1 egg, beaten
1/2 cup breadcrumbs
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1/2 teaspoon chili-garlic sauce
1 1/2 cups vegetable oil

Place the grated daikon in a large bowl, sprinkle with salt and refrigerate for 30 minutes.

Drain the daikon and stir in the garlic, onion, egg, breadcrumbs, pepper, paprika, and chili garlic sauce.

Mix well and form into small, round patties.

Pour oil into a large skillet and place over medium heat.

Fry daikon patties in hot oil until golden brown and drain on paper towels.
_______________________________________

Mom’s Missouri

6 potatoes, thinly sliced and divided
2 onions, thinly sliced and divided
1 1/2 pounds ground beef, divided
2- 14 1/2 ounce cans crushed tomatoes, divided
salt and pepper for taste

Place a layer of potatoes in the bottom of a lightly greased 13″ x 9″ baking pan.

Top with a layer of onions.

Add a layer of beef, a layer of tomatoes, salt and pepper.

Continue to layer until all ingredients have been used.

Bake 350F for one hour.

Sue
_______________________________________

Chocolate and peppermint are two of my favorite food groups so naturally, this is beyond divine & a real treat! From wwwculinary.net via Wendy

Chocolate Peppermint Pie

1 (9-inch) pie crust (press-in or fancy)
1/2 cup (1 stick) butter, softened
8 ounces cream cheese, softened
3/4 cup sugar
1/2 cup pasteurized egg product
1/2 cup whipping cream
1 cup white chocolate chips, melted and cooled
1/2 cup (20) peppermint candies, crushed
1/2 cup semi-sweet chocolate chips, melted and cooled

Pie Crust – Preheat oven to 400F.

Place or press dough into 9-inch pie pan. Prick pastry with a fork. Line bottom and up sides of crust with foil and add dried beans or pie weights. Bake 15 minutes, remove foil. Bake an additional 10 to 15 minutes, until crust is golden. Remove to wire rack; cool completely.

Filling – In bowl, beat together butter, cream cheese and sugar.

Combine egg product and whipping cream, gradually add to butter mixture while beating, scraping bowl often. Beat until light and fluffy, about 5 minutes. Reserve half of mixture in small bowl.

Add cooled white chocolate to remaining half of mixture; beat well. Stir in crushed candy. Spread in baked pie crust; chill 10 minutes.

Return reserved butter mixture to bowl, add cooled semi-sweet chocolate; beat well. Spread over white chocolate layer. Refrigerate at least 2 hours.
_______________________________________

Crispy Peanut Squares

1 cup sugar
1 cup light corn syrup
1 cup creamy peanut butter
1 tsp vanilla extract
6 cups crisp rice cereal squares
1 cup peanuts

Combine first 3 ingredients in a glass bowl, microwave at High 3 to 4 minutes or until melted, stirring once. Stir in vanilla.

Fold in cereal and peanuts. Spread mixture into a lightly greased 13×9 inch pan. Cover and chill 1 hour or until set. Cut into small squares. Yield 4 dozen

jodie
_______________________________________
_______________________________________

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.

.

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RDJ– Asiago, Potato, and Bacon Gratin, 03-20-14

 

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Volume 17 Number 55

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.
_______________________________________

Asiago, Potato, and Bacon Gratin

1 1/2 lbs peeled Yukon gold potatoes, cut into 1/4-inch-thick slices
1 teaspoon salt, divided
Cooking spray
2 tablespoons minced shallots
1/4 cup all-purpose flour
2 cups 1% low-fat milk, divided
3/4 cup (3 ounces) grated Asiago cheese
1/4 cup chopped fresh chives
1/4 teaspoon freshly ground black pepper
4 bacon slices, cooked and crumbled
1/4 cup (1 ounce) grated fresh Parmesan cheese

Preheat oven to 350F.

Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 5 minutes or until potatoes are almost tender. Drain. Sprinkle potatoes evenly with 1/4 teaspoon salt; set aside and keep warm.

Heat a medium saucepan coated with cooking spray over medium heat. Add shallots; cook 2 minutes or until tender, stirring frequently. Lightly spoon flour into a dry measuring cup; level with a knife. Sprinkle flour over shallots. Gradually add 1/2 cup milk, stirring with a whisk until well blended. Gradually add remaining 1 1/2 cups milk, stirring with a whisk. Cook over medium heat 9 minutes or until thick, stirring frequently. Remove from heat; stir in 3/4 teaspoon salt, Asiago, chives, pepper, and bacon.

Arrange half of potato slices in an 8-inch square baking dish coated with cooking spray. Pour half of cheese sauce over potato slices. Top with remaining potato slices and cheese sauce; sprinkle with Parmesan. Bake at 350F for 35 minutes or until cheese is bubbly and lightly browned. Makes 6 servings.

. . .
Nutritional Information
Amount per serving
Calories: 250
Calories from fat: 30%
Fat: 8.2g
Saturated fat: 4.6g
Monounsaturated fat: 2.7g
Polyunsaturated fat: 0.5g
Protein: 12.3g
Carbohydrate: 31.9g
Fiber: 2.3g
Cholesterol: 23mg
Iron: 0.9mg
Sodium: 618mg
Calcium: 306mg
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Link of the Day

What’s trending right now? Based on the popular “hashtag” (#) that is used in social media, Hshtags searches through Facebook, Twitter, Instagram, Google+, YouTube, and other social sites to show you the latest trends in any subject.

There’s no end to searchable subjects from a favorite shows to what’s trending news overseas. Search Hshtags for a specific subject or create a profile and keep tabs on trending threads. These lists are not exhaustive as Hshtags only finds items that are hashtagged.

http://hshtags.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.
___________________

I recommend The Night Circus by Erin Morgenstern. I would categorize it as a historical magical fantasy novel. The atmosphere and characters were very interesting. I loved the world the author built and if she wrote more set there, I would definitely read whatever that was.

Here’s the Barnes & Noble synopsis: The circus arrives without warning. No announcements precede it. It is simply there, when yesterday it was not. Within the black-and-white striped canvas tents is an utterly unique experience full of breathtaking amazements. It is called Le Cirque des Rêves, and it is only open at night. But behind the scenes, a fierce competition is underway: a duel between two young magicians, Celia and Marco, who have been trained since childhood expressly for this purpose by their mercurial instructors. Unbeknownst to them both, this is a game in which only one can be left standing. Despite the high stakes, Celia and Marco soon tumble headfirst into love, setting off a domino effect of dangerous consequences, and leaving the lives of everyone, from the performers to the patrons, hanging in the balance. This links you to the book on Barnes & Noble’s website:
http://www.barnesandnoble.com/w/night-circus-erin-morgenstern/1100083576?ean=9780307744432
Enjoy!

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

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

.

Read Full Post »

RDJ– Deviled Potatoes, 03-18-14

 

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Volume 17 Number 54

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.
_______________________________________

Deviled Potatoes

14 petite red or yellow oval-shaped potatoes (about 1 1/2 lb.)
1 tablespoon olive oil
1 teaspoon kosher salt
1/4 cup mayonnaise
2 tablespoons sweet-hot pickle relish
1 teaspoon cider vinegar
1 teaspoon spicy brown mustard
1/4 teaspoon pepper
1/4 teaspoon salt
1/8 teaspoon hot sauce
1/8 teaspoon ground celery seed (optional)
1/2 teaspoon paprika (optional)
Garnishes: fresh dill sprigs, coarsely ground pepper

Preheat oven to 350F. Place potatoes in a small bowl, and drizzle with oil. Sprinkle with 1 tsp. kosher salt; toss to coat. Place on a baking sheet.

Bake at 350F for 40 to 45 minutes or until tender. Remove from oven, and let cool 15 minutes.

Cut each potato in half lengthwise. Carefully scoop out potato pulp into a bowl, leaving shells intact. Discard 4 potato shells. Place remaining shells on baking sheet, and bake 10 more minutes. Let cool 30 minutes or until completely cool.

Add mayonnaise, next 6 ingredients, and, if desired, celery seed, to potato pulp in bowl. Beat at medium speed with an electric mixer until blended. Spoon mixture generously into each potato shell. Cover and chill 2 hours. Sprinkle with paprika just before serving, if desired. Garnish, if desired. Makes 12 servings.

. . .
(nutritional info not available)

Note: use potatoes the size of Roma tomatoes.
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TAKE TWO
By Walt Mills

England Bound

This weekend we made the plunge and purchased our airline tickets for London. It’s still a couple of months away, but we’ve been talking about it for more than a year, looking online for places to stay in the city and the countryside. The utterly familiar names, like Cornwall and the Lake District, sounding like something out of books we have been reading for all of our lives.

This is the graduation present we never gave our older daughter when she finished college and that we promised our younger daughter when she graduates this year from high school. It is the place my mother always hoped that she could see with us someday. Instead, she sends us cards with checks that say “For England.”

My wife found her old passport, the one from high school when she went with a group of students to Europe. In that photo she looks around 14, though she must have been several years older. She would have been a real innocent abroad, as Mark Twain called the Americans visiting foreign climes. At least she has been abroad, me, I’ve never even applied for a passport, and the only foreign countries I’ve visited are Canada and the Bahamas, both of them for only a couple of days. Back then, neither place required a passport.

Not that I haven’t traveled. I’ve driven across the country, usually on my own, a half a dozen times. I’ve seen the Rockies and Big Sur, the empty highways of West Texas, the bayous of Louisiana. But England, that will be a new experience, I hope a good experience. I’m not sure about navigating the London Underground, and traffic circles utterly terrify me.

I know some of the readers of my American Impressionist blog are British. If you have any must see suggestions for our visit, or advice in general, I’d be grateful for your advice. Readers who have visited England could comment as well.

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

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

Some people are born with natural musical abilities, and some aren’t. The Tone-deaf Test accurately tests musical skills in about 6 minutes. It was created by a researcher from the Neuroimaging Laboratory at Beth Israel/Harvard Medical School to determine pitch discrimination and music memory. All you have to do is decide whether the two sets of musical notes played are the same or different.

Test your computer volume before you start. It’s also a good idea to use headphones so outside noises don’t interfere with the test sounds.

Before you see your results, you will be asked to fill out a small, anonymous questionnaire. This is to help further research at the Neuroimaging Laboratory. Your results will include your percentage of correct answers, where your final score adds up to everyone else, and an answer key.

http://www.jakemandell.com/tonedeaf/

from Wendy
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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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I have discovered Biscoff Spread. It is made from Biscoff cookies and is utterly delicious. It is a product of Belgium and you will find it with the peanut butter and chocolate spreads. I have eaten it on toast, waffles and pancakes. Give it a try, as it is better than Nutella!! They have a website with recipes. It is http://www.biscoff.com

Lou
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Do You Remember?

Here You Come Again
Dolly Parton 1977
Barry Mann/Cynthia Weil

Here you come again
Just when I’ve begun to get myself together
You waltz right in the door
Just like you’ve done before
And wrap my heart ’round your little finger.

Here you come again
Just when I’m about to make it work without you
You look into my eyes
and lie those pretty lies
And pretty soon I’m wonderin’ how I came to doubt you.

All you have to do is smile that smile
And there go all my defenses
Leave it up to you and in a little while
You’re messin’ up my mind and fillin’ up my senses.

Here you come again
Lookin’ better than a body has a right to
And shakin’ me up so that all I really know
Is here you come again
And here I go (here you come again)
And here I go (here you come again)
And here I go (here you come again)
And here I go.

(Repeat chorus)
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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.

.

Read Full Post »