GNR– 08-01-14

 

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Volume 17 Number 93

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
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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:

Refrigerator Pickles
Slow Cooker Teriyaki Chicken
Aunt Johanna’s Grape Salad
Spicy Seafood Sauce
Stir Fried Chinese Greens
Scalloped Potatoes and Onions
Strawberry Cookies
Loaf Pound Cake
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REFRIGERATOR PICKLES

1 cup distilled while vinegar
1 tablespoon salt
2 cups white sugar
6 cups sliced cucumbers
1 cup sliced onions
1 cup sliced green bell peppers

In a medium saucepan over medium heat, bring vinegar, salt and sugar to a boil. Boil until the sugar has dissolved, about 10 minutes. Place the cucumbers, onions and green bell peppers in a large bowl. Pour the vinegar mixture over the vegetables. Transfer to sterile containers and store in refrigerator. Makes 8 cups.

Dot
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Slow Cooker Teriyaki Chicken

1 1/2lbs boneless, skinless chicken breasts
1 tablespoon molasses
1/2 cup soy sauce
3 tablespoons apple cider vinegar
1 teaspoon ground ginger
1 clove minced garlic
1/8 teaspoon fresh black pepper
2 teaspoons cornstarch
2 teaspoons chicken stock

1. In the slow cooker, mix together soy sauce, molasses, vinegar, ginger, garlic, and pepper.
2. Place the chicken in the slow cooker and turn a few times to coat well in the soy sauce mixture.
3. Cook on low for 3-4 hours, turning the chicken about every hour to ensure even cooking.
4. Once cooked, remove the chicken from the slow cooker, cut up into bite sized pieces, and set aside.
5. Pour the liquid from the slow cooker into a saucepan and bring to a boil.
6. In a small bowl, whisk together cornstarch and chicken stock until combined.
7. Slowly add the cornstarch mixture to the boiling liquid and reduce to a simmer.
8. Allow the sauce to thicken for 2-3 minutes, then add the chicken to the pan.
9. Toss to coat the chicken with the sauce, and let heat through.
10. Serve over rice with vegetables. Enjoy!

MamaMaus
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I got this recipe from my friend Linda in Lexington, KY. My husband had visited her for a cook-out on a bike ride across the country. He came home raving about ‘this grape thing’ she made. I had to e-mail her and get the recipe. It really is that good! It makes a lot so it’s great for a large gathering or a pot luck dinner. Remember, the grapes have to be dry, dry, dry. D- at the lake

Aunt Johanna’s Grape Salad

2 lb. seedless white grapes
2 lb. seedless red grapes

8 oz. cream cheese, softened
1 c. sour cream
1/2 c. granulated sugar
1/2 t. vanilla extract

1 c. pecans
1 c. brown sugar

Wash and COMPLETELY dry grapes thoroughly, and mix together in a large bowl.
Mix the next four ingredients together. Gently fold mixture into the dry grapes.
Pour the mixture into a 9” X 13” dish and pat down mixture (don’t mush).

Toast the pecans in a dry frying pan or on low in the oven, less than 10 minutes. Chop into small pieces.
Mix the brown sugar with toasted pecans and sprinkle over the grape mixture. Chill thoroughly, before serving … overnight is best.

Tips:
You can use low fat or nonfat sour cream and cream cheese; they work just fine. The real fat stuff is a little better, but not much.
I’m not kidding about the grapes being dry! Pat and roll them on paper towels if you don’t have a long time for them to air dry. The mixture doesn’t stick to them if the grapes are wet.
The pecans burn easily. When they smell fragrant, stop toasting or the next minute they will smell and taste burnt!
I use a glass cake pan (9” x 13”) since it looks very pretty through the glass.
It really should be chilled overnight.
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Spicy Seafood Sauce

1/2 cup ketchup
1/4 cup prepared horseradish
1/2 cup chili sauce
2 TBL lemon juice
1 tsp Worcestershire sauce
1 -1/2 tsp hot sauce
Salt & pepper to taste

Whisk together all ingredients. Refrigerate until needed. Makes about 1 cup

This is so good served with fried shrimp or crab cakes.

jodie
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Stir Fried Chinese Greens

Add in a few drops of oil,, to begin.

Many people these days do a quick stir fry, not only the Chinese, I add the veggies I like and add rice or quinoa follow recipe on box, or some kind of grains, alter the veggies like mushrooms eggplant, peppers. Long green beans, etc.

1 tablespoon olive oil or coconut oil
1 (2 inch piece of ginger, peeled and finely chopped
10 cloves garlic, peeled and finely chopped
½ pound of any kind of greens, such as baby spinach, baby bok choy
½ head of broccoli, cut into bite size pieces
5 to 6 stalks of asparagus, cut into bite sized pieces
2 stalks of celery, cut into bite sized pieces
1 tablespoon soy sauce (lite)
1 tablespoon white or brown sugar
Salt to taste
1 tsp. cornstarch dissolved in ½ cup of water, stir fry as needed.
Fresh basil for garnish or parsley (optional)
Sesame oil to taste.

Heat oil in a wok or deep frying pan until hot, add ginger and sauté until lightly brown.
Add greens, stir fry for about 2 minutes, add soy sauce, sugar and salt, this is where I add a few drops of water to soften the celery a bit, continue stirring for about another minute or so, pour in cornstarch and water mixture and cook until the sauce thickens, about 1 minute.
Add fresh basil and or parsley leaves, do so just before turning off the flames. Finish by drizzling sesame oil on top. Serve hot with steamed brown or white rice. Makes 4 servings.

Enjoy,
Stef.
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When I read this recipe I was intrigued because it doesn’t call for milk or cheese and I wondered how it would taste. So my curiosity got the better of me and I had to get in the kitchen and try it. Let me tell you … I’ll be using this recipe from now on. The potatoes are delicious and my husband loved them. ~ Cathey

Scalloped Potatoes and Onions
(not sure where I found the recipe – TipNut, I think)

5 large potatoes, peeled and thinly sliced
3/4 cup chopped onion
3 Tbs butter or margarine (I’m sure you could use oil, if you wanted)
3 Tbsp cornstarch
1 3/4 cups gluten-free chicken broth (I used low-fat low-sodium)
2 Tbsp mayonnaise
3/4 tsp salt
1/8 tsp black pepper
paprika

1.In a greased 2 1/2 quart baking dish, layer potatoes and onion.

2.In a saucepan, melt the butter, stir in the cornstarch until smooth. Gradually add broth, mayonnaise, salt and pepper; cook and stir for 2 minutes or until thick and bubbly. Pour over potatoes. Sprinkle with paprika.

3.Cover and bake at 325 degrees F for 2 hours or until tender.

Louise Notes: I made this last night and it was as good as Cathey said. I used the Knorr powdered bouillon (made with water) as the chicken broth. I used 2 1/2 pounds Yukon Gold potatoes sliced 1/4” thick and a 9X7” glass pan. I baked for 1 hour and then put Shake N Bake barbecue coated pork chops on a cookie sheet in the oven with them and they were both done in 1/2 hour. The chops were fairly thin. Nuked some fresh broccoli and had a great Sunday ( or any day) supper). Like Cathey, I will use this recipe from now on.
Louise: 11/13 Notes: Added leftover ham (about 1 1/2 to 2 1/2 cups. It was WAY done in 90 minutes. Cliff said it was great and the onions made the dish. I did use a 3 quart casserole and about 1 cup chopped onions and it was full. Said he didn’t miss the cheese or cream at all!
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Strawberry Cookies

1 1/2 sticks unsalted butter, browned and cooled to room temperature
1/2 cup brown sugar, packed
1/4 cup + 2 tbsp white sugar
1/2 tsp vanilla
1 egg
1 1/4 cup all purpose flour
1/4 tsp baking soda
1/2 tsp salt
9 oz strawberries

Preheat oven to 350F, and line two baking sheets with parchment paper.

Hull and slice strawberries, blot dry with paper towels, and set aside.

In mixing bowl cream browned butter and sugars. Scrape down sides and then add egg and vanilla until well incorporated. In a separate bowl, combine all dry ingredients (flour, baking soda, salt) and whisk well to combine. Using a wooden or sturdy spoon, gently stir dry ingredients into the wet ingredients. Again, blot dry your strawberries to eliminate as much excess juice as possible, and then fold them into the batter.

Bake about 13 minutes, until cookies are golden and the center of the cookie does not appear to be wet.

Sue
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This is a smaller version of the big cakes that most recipes make. It’s great for one person, or when you would like just a little something. Good with fresh fruit and whipped cream. Enjoy! Song-Bird46

LOAF POUND CAKE

3/4 cups butter
3/4 cup sugar
1tsp vanilla
3 eggs
1 + 1/4 cups flour
1/2tsp baking powder
1/4tsp salt
1/2tsp lemon peel

Cream butter and sugar. Add beaten eggs and vanilla; beat well. Sift together flour, baking powder and salt. Add flour mixture to cream mixture. Stir in lemon peel. Pour batter into loaf pan. Bake at 350F degrees for 50 minutes. Cool in pan.
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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– GNR, 01-17-14

 

_______________________________________
Volume 17 Number 14

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:

Vegetable Chili
Bacon Bites
Cowpoke Casserole
Italian Lentil and Barley Soup
Creamy Chicken Pockets
Cranberry Vinaigrette
EASY Turtles
Orange Chocolate Chip Cake
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Flavorful, nutritious, and satisfying, this chili recipe is quick and easy to prepare. Use a French oven or similar pot that can go from stovetop to oven. From Veggie Gardening Tips via Wendy

Vegetable Chili
Serves 8

1 onion, diced
3 cloves of garlic, minced
1 piece of fresh turmeric, minced (optional)
1 cup Lacinato kale, finely chopped
2 stalks of celery, sliced
1 small yellow summer squash, chopped
1/2 cup of mushrooms, sliced
2 carrots, sliced
2 15 ounce cans of kidney beans, drained
1 15 ounce can of pinto beans, drained
1 15 ounce can of black beans, drained
1 15 ounce can of chopped tomatoes
2 tsp. Italian herb mix
1 tsp. chili powder (more or less to taste)
1/2 tsp. red pepper flakes
2 boxes of cornbread mix (or equivalent homemade)

Saute the onions, garlic, and turmeric in a tablespoon of olive oil or water until soft. Add the mushrooms, carrots, celery, and kale, and cook over medium heat for ten minutes, stirring and adding a little water as necessary.

Add the beans, tomatoes, and herbs, along with enough water or vegetable stock to maintain a good chili consistency. Cook on low temps for forty-five minutes then remove from heat and allow the vegetable chili to cool slightly.

Preheat oven to 400F and prepare the cornbread mix according to directions. Pour and evenly spread the cornbread mix over the chili, then place the French oven into the oven and bake for twenty minutes or until the cornbread is done and golden brown.

When serving slice wedges of the cornbread and scoop out the chili. Drizzle the cornbread wedges with honey and enjoy!

This recipe can be modified by using an assortment of dried beans that are soaked in water overnight and then slow cooked in the French oven with the rest of the ingredients until tender. You can also substitute or add your favorite vegetables.
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Bacon Bites

12 ounces cream cheese, at room temperature
1/3 cup grated Parmesan cheese
1/2 cup roasted red pepper, diced
3/4 cup scallions, sliced, white and green
20 slices soft white bread
1 pound lean bacon

Mix together the cheeses until smooth. Stir in the peppers and scallions until evenly distributed; set aside.

Trim the crusts from the slices of bread. Once the bread is trimmed, spread the slices with the filling, covering it completely.

Roll the bread up from the short side, pressing down just enough to make it stick to itself. Wrap a slice of bacon and wrap it around the roll, overlapping the bacon to cover the bread completely. If you need more than one bacon slice, tuck the end of the second bacon slice under the end of the first. Trim the bacon when you get to the top of the roll.

Freeze the wrapped rolls for 30 minutes to firm them up.

To bake, preheat the oven to 350F. Lightly grease a baking sheet, or line it with parchment paper.

Slice the rolls in thirds and place on the baking sheet, cut side down. Bake for 30 to 35 minutes (5 minutes longer if baking from frozen), until the bacon is crisp and the tops are golden brown.

Remove from the oven and place on a serving platter; let cool for 5 minutes before serving.

Tips You can freeze the bacon-wrapped rolls for up to 6 weeks; just take out what you need when you have company, slice, and bake for an extra 5 minutes.

Some variations you might like to try? Substitute Swiss cheese for the Parmesan, add 1 to 2 tablespoons of horseradish to the filling. Try using diced cooked shrimp and pineapple bits instead of the peppers and scallions.

Sue
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“Life doesn’t have to be perfect to be wonderful.” —
Annette Funicello
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This is a rich, flavorful sloppy joe with bacon and beans over biscuits. You can make this a camp-out casserole and do the whole dish in one pot over an open fire; the problem is that the biscuits get soggy cooked on top of the stew. I really prefer to bake my biscuits in the oven separately and serve the meat mixture over them for a tastier meal. D- at the lake

Cowpoke Casserole

1/2 lb. bacon
1 lb. ground beef
1 small onion, chopped
2 cans (15 oz.) baked beans with pork
1/3 c. barbeque sauce – your favorite
1 package (7.5 oz.) refrigerated biscuit dough

Cook bacon in a large skillet or Dutch oven over medium heat until evenly browned. Drain, and cut into 1” pieces. Set aside. Add ground beef and onion to the skillet, and cook until no longer pink, and the onion is tender. Drain.

Stir bacon, baked beans and barbeque sauce into the ground beef, and bring to a boil. Reduce heat to medium low, and place biscuits in a single layer over the top of the mixture. Cover, and simmer for about 10 minutes, or until the biscuits are done. Place two biscuits on each plate, and spoon the meat / beans over.
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On a cold winter day, this soup hits the spot. I usually cook it one day and serve the next. We like it with crusty bread. Add the vinegar to the soup bowl and not the pot. Some may not want it. Feel free to use Ro-tel tomatoes also.

Italian Lentil and Barley Soup

1 cup lentils
1/3 cup pearl barley
1 cup carrots (chopped)
1 cup celery (chopped)
1 cup onions (chopped)
2 garlic cloves (minced)
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1 bay leaf
3 1/2 cups broth
2 1/2 cups water
14 1/4 ounces Italian-style tomatoes or regular stewed tomatoes or crushed tomatoes
1/4 cup fresh parsley, finely chopped (optional)
2 tablespoons cider vinegar (optional)

Sort through lentils to remove debris and shriveled beans, then rinse.

Add lentils to crock pot, along with barley, carrots, celery, onion, garlic, dried herbs and bay leaf. Pour in broth, water, and tomatoes.

Cover and cook on low heat for 12 to 14 hours, or on high heat for 5 to 6 hours.

Discard bay leaf and just before serving stir in parsley and vinegar (if using.).

From Lou
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I made this tonight and it was so easy and so good. After baking them, they stayed hot for quite a long time. I am going to put some of these on my next buffet table. Connie

CREAMY CHICKEN POCKETS

2 tbsp olive oil
2-3 small chicken breasts, diced (I used a can of chicken breast)
1/2 cup diced onion
2 cloves garlic, minced
1/4 teaspoon sea salt
1/8 teaspoon ground black pepper
1 tablespoon butter, softened
3 ounces cream cheese, softened
2 tablespoons milk (I left this out because I think it would have been too juicy)
1 (8 ounce) package refrigerated crescent rolls
1 tablespoon butter, melted
1/4 cup Italian seasoned bread crumbs, optional

Preheat oven to 375F. Heat the olive oil in a large skillet over medium heat. Cook the chicken with the onions and garlic. Meanwhile, in a medium bowl, beat the cream cheese and 1 tablespoon softened butter until smooth. Stir in the cooked chicken, onions and garlic. Add the salts, pepper and milk. Mix well. Separate the crescent roll dough into the eight triangles. Dollop a tablespoon of filling into the center of each triangle and fold the corners up to seal. Press and seal firmly. Place on ungreased baking sheet or stone and repeat with the remaining dough and filling. Brush the tops with the melted butter and sprinkle with the bread crumbs (optional). Bake for 11 – 13 minutes, or until golden brown. (I now use shredded cooked chicken in this recipe. Cook the onions and garlic without the chicken and add to the cream cheese mixture. Stir in the cooked chicken then proceed with filling the pockets).
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If you cannot find fresh cranberries this time of year you can use frozen, thawed ones. Angie ♪

Cranberry Vinaigrette

1-1/2 cup fresh cranberries
1/3 cup apple cider vinegar
1/3 cup olive oil
1/4 cup honey
1 Tbsp whole grain mustard
1 tsp salt

Add all to food processor and process for 15 – 30 seconds until cranberries are minced and well combined. Ready to serve. That’s it.
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I LOVE turtles!!! Too much so, in fact. But, I have a pecan tree and have put shelled pecans in the freezer. (also some I’ve not even shelled yet…But they’ll wait) I find I can cut this recipe down and make just “some” turtles at a time, so as not to spike blood sugars too awfully bad. Feel free to make a whole batch, or just a few….I do NOT think they’d freeze well, so I’ve never tried that. But, they may…who knows. Wanda

EASY Turtles

4 cups Pecans
14 ounces caramels—UNWRAPPED!
10 ounces chocolate chips
some coarse sea salt for sprinkling on top….WONDERFUL ADDITION!!!!

Preheat oven to 250F. Lightly salt pecans and spread onto a cookie sheet for about 25 minutes to toast them. do NOT let them burn!!!

While they’re toasting, read the instructions on the bag of caramel for melting them….or, just use the microwave a minute at a time until they’re melty and smooth.

Mix nuts into the caramel melty goodness. Throw a piece of foil on another cookie sheet…I then spray it LIGHTLY with Pam. Drop Tablespoons of the nut/carmel mixture onto the foil. (IF the nuts start to get too thick to play with, heat them a few seconds at a time in the mike to soften…I never have this problem, since I cut the recipe down)

Melt the chocolate chips in the mike, just stir every 30 seconds or so to avoid them burning in spots. Top each turtle with about a Tablespoon of melted chocolate, then sprinkle each with a pinch of the sea salt. Let these cool….or stick the tray into the fridge to set up. Store in an airtight container. The whole recipe makes about 4 dozen.
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Orange Chocolate Chip Cake

1/4 cup shortening
1/4 cup butter
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1/2 teaspoon vanilla
2 eggs, well beaten
1 package (6 ounces) semisweet chocolate chips, chopped
1/4 cup grated orange peel
1/4 cup chopped pecans or walnuts
2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1 cup sour milk

Cream shortening and butter with sugars and vanilla. Add eggs and beat thoroughly. Stir in chocolate pieces, orange peel, and nuts. Stir in the sifted dry ingredients alternately with sour milk. Mix just until smooth. Pour into a greased and floured 9-inch square baking pan. Bake at 350F for 40 to 50 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

Cool in pan on rack then cut into squares for serving. Frost before cutting, if desired, or sprinkle with powdered sugar and serve with whipped topping, ice cream, or a vanilla sauce.

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 »