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Volume 17 Number 81
RECIPE DU JOUR
Simply the BEST daily recipe E-zine on the Web!
Recipes, columns, and nostalgia.
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It’s Good Neighbor Recipes Friday!!
Welcome to our Good Neighbor Recipes edition of Recipe du Jour! On Fridays we turn over the recipe presentation to you guys to share and showcase your favorite recipes with the RDJ neighbors. If you have any questions about any of the recipes offered today, please post them at the comments section of the blog site. If you wish to submit your own favorite, guidelines are at the end of this mailing. And don’t forget to forward this mailing to all your friends!
Guidelines for submitting recipes are at the end of this issue.
Table of Contents:
BLT Chicken Salad
Tomato Flatbread
Baked Pasta w/Mushrooms and Mozzarella
Easy Tuna Potato Bake
Red Rice and Ham
Nacho Salad
Lemon Puppy Chow Mix
Apple Meringue
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A friend of mine brought this salad to a luncheon recently. There wasn’t a lettuce leaf left afterwards. Barbecue sauce in the dressing gives a delicious taste to this salad. Enjoy. song-bird46
BLT Chicken Salad
Servings: 8
Dressing:
1/2 cup mayonnaise
4 tablespoons barbecue sauce
2 tablespoons finely chopped onion
1 tablespoon lemon juice
1/4 teaspoon pepper
Salad ingredients:
8 cups torn salad greens
2 large tomatoes, chopped
1 1/2 pounds boneless skinless chicken breasts, cooked and cubed
10 bacon strips, cooked and crumbled (or cut up before cooking)
2 hard-cooked eggs, sliced
1. In a small bowl, combine the first five ingredients; mix well.
2. Cover and refrigerate until serving.
3. Place salad greens on a large serving platter. Sprinkle with tomatoes, chicken and bacon; garnish with eggs. Drizzle with dressing.
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I’m not sure where I got this recipe but it is always a hit at our house. One is never enough! Doreen
Tomato Flatbread
Serves: 6
1 (8-ounce) package refrigerated crescent rolls or 1 roll of puff pastry. (I pre-cook this about half way before I add the toppings to avoid a soggy crust)
1 large tomato, thinly sliced
1/2 medium-sized onion, thinly sliced
2 tablespoons olive oil
1 teaspoon dried Italian seasoning
1 teaspoon chopped garlic
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon (or more to taste) grated Parmesan cheese
Preheat oven to 375F. Coat a large rimmed baking sheet with cooking spray.
Unroll crescent roll dough and press seams together to form a complete crust. Place sliced tomato and onion over crust.
In a small bowl, combine remaining ingredients except Parmesan cheese; mix well. Brush over sliced tomato, onion, and crust. Sprinkle with Parmesan cheese and bake 17 to 20 minutes, or until golden. Cut into squares, and serve.
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Rich’s Note: Grape Juice
When I think of grape juice I think of the little 4 ounce glass bottles of Welch’s Concord Grape Juice that came in those mini cardboard 3-packs. I remember how perfect the size was for a 7-year-old, how intense the flavor was, and how grape juice stains got you in big trouble.
Things change. Maybe we remember them differently than they actually were. Maybe our palates weather. Maybe the perspective of time changes everything. All I know is that I can’t find grape juice that tastes the same as it did when I was a child and I miss it.
. . .
The above column is copyright © 2014 by Richard Rowand. All rights reserved worldwide.
Rich can be reached at rrowand@gmail.com
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Cannot tell you how delish this is — especially with minimal effort. Enjoy! By Mario Batali via Wendy.
Baked Pasta with Mushrooms and Mozzarella
SERVES 6
Salt and freshly ground pepper
1 lb dried penne
1/4 cup extra-virgin olive oil
1 medium Spanish onion, finely chopped
12 oz portobello or button mushrooms, finely chopped
1/2 cup dry red wine
1 cup jarred tomato sauce
1 Tbsp unsalted butter
1 lb fresh buffalo mozzarella, cut into 1/2-inch cubes
Parmigiano-Reggiano, for topping
Preheat oven to 425F.
Bring 6 quarts water to a boil in a large pot, and add 2 Tbsp salt. Cook pasta 2 minutes fewer than the package directs; it should be too firm to eat. Drain and rinse under cold water until cool. Drain and put in a large bowl.
Meanwhile, warm olive oil in a large skillet over high heat until smoking. Add onion and cook until light golden brown, about 5 minutes.
Add mushrooms and cook until they have given off their water and it has evaporated, 8 to 10 minutes.
Add wine, tomato sauce, butter, and salt and pepper to taste. Reduce heat to medium, and cook until thickened, about 5 more minutes.
Add mushroom mixture to bowl with the pasta. Add mozzarella and mix together. Transfer pasta to a baking dish and top with grated Parmigano-Reggiano.
Bake until bubbling and crusty on top, about 20 minutes.
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Tuna and potato bake is so easy to make with packaged scalloped potatoes and canned tuna, or try this recipe with canned salmon. Sue
Easy Tuna Potato Bake
1 package (about 5 ounces) scalloped potatoes
1 medium onion, thinly sliced
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/4 cups milk
2 cans (approx. 7 ounces each) tuna, drained and flaked
1/2 cup mayonnaise
1/2 cup grated Cheddar cheese
1/2 teaspoon hot pepper sauce
1 teaspoon prepared mustard
ground paprika, optional
Prepare scalloped potatoes for baking, following package directions, adding onions. Arrange in 2-quart casserole and bake at temperature indicated on package for 20 to 25 minutes, or until hot and potatoes are just tender.
In a saucepan over low heat, melt butter. Stir in flour, salt, and pepper. Gradually stir in milk. Cook, stirring constantly, until thickened and smooth. Fold in drained tuna. Pour tuna sauce mixture over the potatoes. Combine mayonnaise, cheese, hot sauce, and mustard; spread over tuna layer. Return casserole to oven. Bake, uncovered, for 10 to 15 minutes longer, until hot and bubbly. If desired, sprinkle with paprika before serving. Serves 6.
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Red Rice and Ham
1 pound cooked ham, cubed
2 (10 ounce) cans diced tomato and green chiles
3 cups low-sodium chicken broth
2 teaspoons Creole seasoning
1 1/2 cups uncooked long-grain rice
Sauté ham in lightly greased Dutch oven over medium-high heat 5 minutes or until browned. Stir in tomato and green chiles, broth, and Creole seasoning; bring to a boil.
Stir in rice; cover, reduce heat, and simmer 25 minutes. Uncover and cook until liquid is absorbed. Serves 6.
from Louise
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Nacho Salad
Blend the following:
1 250g (8oz) pkg. cream cheese
1/2 cup mayonnaise
1 pkg. taco seasoning ( I don’t use the whole thing, maybe half)
Spread into 9×13 pan:
Chop green, red, yellow peppers
Green onions
diced tomatoes
olives
Layer over top of the cream cheese mix.
Top with:
Grated cheddar/Monterrey jack cheese (or buy the package of grated mixed)
Surround with nacho chips
Serve with salsa and sour cream, and more nachos.
from Linda
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From Lou. Better make a double batch of this, it can be habit forming!!!
Lemon Puppy Chow Mix
8 c. Rice Chex cereal
1 c. white chocolate chips or candy melts
1/2 c. lemon curd
1/4 c. butter
1 1/2 c. powdered sugar
Melt white chocolate, butter, and lemon curd in a small saucepan over low heat, stirring constantly.
Pour Rice Chex into a large paper bag (grocery size) and pour melted lemon mixture over cereal.
Fold the bag to seal and shake to coat cereal.
Add powdered sugar to paper bag and shake once more to coat.
Spread out on cookie sheet to cool; once completely cool, store at room temperature in airtight containers
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My Grandmother used to make this as a comfort food in the winter. She would have jar after jar of home-canned foods, and always had some stewed apples on hand. This was a special heart-and-soul-warming goodie to eat on a cold winter evening. Now, tho, we can have this anytime, what with apples being in the stores and available year-round. Wanda
Apple Meringue
2 cups hot stewed apples (recipe at the end)
1/4 cup granulated sugar
2 Tablespoons butter
1 Tablespoon lemon juice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 eggs, separated
1/4 cup sifted confectioner’s sugar
1 teaspoon vanilla extract
Combine the stewed apples, sugar, butter, lemon juice, and spices. Mix well. beat the egg yolks and add to the apple mixture and beat until light. Pour into a buttered 1-quart baking dish. Bake at 400F about 15 minutes or until hot. Remove from oven and turn heat to 325F. Whip the egg whites until soft peaks form. Beat in the confectioner’s sugar and vanilla. Spread meringue on top of apple pudding. Return to the oven and bake until lightly browned.
For Stewed Apples:
Pare, core, and cut up 3 large apples (about a pound). Put them in a heavy saucepan with about 1/4 cup water. Cover pan. Cook over medium heat until apples are tender.
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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!
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Rich Rowand 