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Volume 16 Number 21
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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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
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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
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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
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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
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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
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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
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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
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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
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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. 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.
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Rich Rowand 