RDJ– GNR, 05-02-14

 

_______________________________________
Volume 17 Number 83

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:

BLT Cheesy Mac for Two
Antipasto Olive Salad
Mexican Cornbread Casserole
Quick Chicken Parmesan
Tomato, Rice, and Andouille Soup
Layer Dinner
Fresh Strawberry Muffins
Fruit Jewels
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This macaroni and cheese is for the grownups, just the 2 of you; let the kids have the stuff from the blue box. Chill the white wine you used in the recipe and serve it with the entrée. A small side salad would be nice (that’s where the ‘L’ is from the BLT if you were wondering), send the kids to a movie, and light the candles on the table. D- at the lake

BLT Cheesy Mac for Two
Yield: 2 main dish servings

8 oz. dry elbow macaroni
4 strips bacon, diced
2 T. minced shallots
3 T. all-purpose flour
1/4 c. + 2 T. dry white wine like a Riesling, divided
1-1/2 c. 2% or whole milk, warmed
4 oz. sharp Cheddar cheese, shredded
2 oz. smoked Gouda cheese, shredded
1/2 t. Dijon mustard
Tabasco sauce to taste
Salt and freshly ground black pepper to taste
4 T. Panko breadcrumbs
3 T. butter, melted
1 medium Roma tomato, seeded, diced
2 T. fresh parsley, chopped fine

Cook macaroni according to package directions for al dente; drain.

Sauté bacon in a medium saucepan over medium-high heat until crisp. Remove bacon to a paper-towel-lined plate; set aside. Reduce heat to medium. Add shallots to drippings and cook until softened, about 2 minutes.

Whisk flour into drippings and cook 1 minute. Whisk in 1/4 cup wine. Whisk in milk to incorporate; then stir in the Cheddar, the Gouda, and mustard until the cheeses are melted and the sauce thickens.

Stir in 2 tablespoons of wine and season with Tabasco, salt, and pepper. Taste and adjust seasonings if needed. Stir in macaroni and divide the mixture between two au gratin dishes or small casseroles. Sprinkle each with 2 tablespoons breadcrumbs and drizzle with the melted butter. Heat in a 375F oven for 12 – 15 minutes until tops are golden brown and the cheesy mac is heated through.

Combine tomato, parsley, and reserved bacon. Garnish each serving with tomato topping.
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This is so simple to make and is really superb. Be sure to use the highest quality olives you can find…they’re the star of the salad. By Rose Marie Trapani via Wendy.

Antipasto Olive Salad

1lb mixed olives-Sicilian green, Calamata, pitted (and not stuffed.)
1 jar artichokes-quartered- drained
1 jar roasted red peppers-cut into strips
3 stalks of celery-thinly sliced
1/2 cup tender celery leaves
1 garlic clove, minced
1/2 small red onion, sliced
1 teaspoon dried oregano
1 small hot pepper, chopped-or a pinch of red pepper flakes
1/4 cup fresh Italian parsley-rough chop
1 cup smoked Scarmoza- cut into small cubes*
2 tablespoons white wine vinegar
1/2 cup olive oil

Put all ingredients into a large bowl and mix. Serve at room temperature.

* You may substitute provolone, mozzarella or your favorite cheese
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Rich’s Note: Food Review

There’s an online magazine called the Bold Italic that celebrates San Francisco. One of their features is to get four-year-old children to taste and review dishes at upscale eateries and record the results in photo essays.

Sometimes I think precocious children should rule the world.

Here is the link (be sure to view the other two reviews also):
http://tinyurl.com/l269ucz

. . .
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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Mexican Cornbread Casserole

1 pkg cornbread mix
2 cups cream style corn
1 medium onion, diced
1 lb ground beef, cooked
2 Jalapenos
1 cup grated cheddar cheese

Mix cornbread by pkg direction. Add corn. .Add hamburger.
Add onion and peppers, cook until onion is done. Put half of the corn bread mixture in a casserole dish. Pour meat mixture over it and add cheese. Top with the rest of corn bread mixture.

Bake 350F for 30 minutes

jodie
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Quick Chicken Parmesan

2 chicken breasts
1/4 cup all-purpose flour
1 large egg, lightly beaten
1/4 cup breadcrumbs
2 tablespoons extra-virgin olive oil
1 1/2 cups marinara sauce
1/4 cup shredded mozzarella cheese
1 tablespoon grated Parmesan cheese

Place one chicken breast in the middle of a long sheet of waxed paper; fold the paper over the chicken. Using a meat mallet, pound to 1/2-inch thickness; repeat with second breast; cut each breast into 2 pieces.

Dredge the chicken in the flour, then the egg, and then in the breadcrumbs; repeat until all the chicken has been breaded and set aside.

In a 12-inch skillet, heat the olive oil over medium heat until hot; add the chicken breasts and cook for 3 to 5 minutes on each side until browned; pour in the marinara sauce and sprinkle with cheeses; cover and cook for 10 to 15 minutes, until cheeses are melted. Serve over pasta.

Sue
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I got this recipe from the Serious Eats website. It is a great website & this is a fabulous recipe. If andouille is not available, Kielbasa will fill in. Susan

Tomato, Rice, and Andouille Soup

5 ounces andouille sausage
1 tablespoon canola oil
1/2 red bell pepper, stemmed, seeded, and minced
1/2 yellow onion, minced
2 celery stalks, minced
1 garlic clove, thinly sliced
1 teaspoon fresh thyme, minced
1 cup canned whole peeled tomatoes, pureed
4 cups chicken stock
1/2 cup long-grain white rice
1/2 teaspoon apple cider vinegar
salt and black pepper

Cut three-quarters of the andouille in half lengthwise, and then slice into 1/4-inch-thick slices. Dice the other quarter. Pour the oil into a 4-quart saucepan and turn heat to medium-high. When oil shimmers, add all of the andouille. Cook, stirring occasionally, until it is browned, three to five minutes.

Add the bell pepper, onion, celery, garlic, and thyme. Reduce heat to medium-low, and cook, stirring occasionally, until vegetables are tender, about ten minutes.

Add the tomatoes, stock, and rice. Bring to a boil over high heat, and then reduce heat to a simmer and cook until rice is plump, about 20 minutes. Turn off the heat, stir in the vinegar, and season to taste with salt and pepper.
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Layer Dinner

Arrange the following in layers in a greased casserole:
1cup sliced potatoes
1 cup sliced carrots
1 cup peas*
Diced onions
1 T. rice
1 pound ground beef *
1 can ( regular size 13 to 16 oz.)diced tomatoes*

Bake at 350F for one hour or until done. Check half way to see if you need more liquid.
* Mom used frozen peas and so did I-no need to thaw
*I browned and drained it, although if it was very lean you might not need to???
*The original recipe calls for drained tomatoes (no specific Amount) and adding 1-cup water. Instead I used diced tomatoes and did not drain and 1/2 cup or less of water.

Louise Note: You can use almost anything. I use part sweet potatoes if I have them and mushrooms sound good. I always double this and use a very large casserole. This is something my mother made for pitch-ins if I remember correctly.

Update: 4/2010 – I hadn’t fixed this in ages and it was cold and rainy so… I started with a layer of shredded cabbage – doubled the potatoes, carrots and peas. Added 1/2 package of dry onion soup mix with the chopped onion. Doubled the rice (I used jasmine-my favorite). Do not use instant, as it will turn to mush, unless you want it too!! I only used 1 pound of my frozen browned and rinsed hamburger that I had barely thawed in the microwave. I topped it off with one can of diced tomatoes with green chilies* and one of regular diced tomatoes. I forgot to add mushrooms and didn’t have any peppers. I covered and baked for nearly 2 hours and it was delicious. Cliff even said ”real good” a great compliment coming from him. I see no reason this couldn’t be done in a crock-pot. It had plenty of meat with the one pound, which actually would have been closer to 1 1/2 as I weigh already fried and drained. IF you have small kids you might want to just use 2 cans of plain-diced tomatoes and leave out the green chilies one.

From Louise
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Fresh Strawberry Muffins

1/2 cup butter, softened
3/4 cup sugar
1 egg
2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
1/2 tsp vanilla
1 1/2 cups chopped strawberries
3 tsp sugar
1/2 tsp cinnamon

Cream butter and sugar. Add egg and mix well.

Sift flour, baking powder, and salt in a small bowl. Add flour mixture and milk alternately to butter mixture. Add vanilla. Gently stir in strawberries.

Spoon batter into muffin pans.

Combine sugar and cinnamon and sprinkle over muffins.

Bake at 400F for 20-25 minutes.

Makes one dozen muffins.

From Linda
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Fruit Jewels

1/2 teaspoon baking soda
1 1/2 cups all-purpose flour, stir before measuring
1 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup shortening
1 cup light brown sugar, firmly packed
1/2 teaspoon vanilla extract
1 egg
2 tablespoons milk
1/2 cup chopped nuts
1/3 cup chopped candied cherries, red
2 tablespoons chopped mixed candied fruits
2 tablespoons chopped candied peels

Sift flour with baking soda, nutmeg, and salt. In a mixing bowl, beat together shortening, brown sugar, vanilla, and egg until well-blended. Blend in half of flour mixture, then milk, then remaining flour mixture. Stir in chopped nuts, cherries, candied fruit and peel. Drop by level tablespoons about 2 inches apart, onto greased baking sheets. Press lightly with a flat-bottomed glass covered with a damp cloth. Bake in a preheated 375F oven for 10 to 12 minutes. Makes about 30 to 36 dozen fruit jewel cookies.

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– GNR, 03-14-14

 

_______________________________________
Volume 17 Number 52

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:

Quick Tuna Burgers
Quick Chicken Parmesan
Country Pork Chops
Bread Machine Pizza Dough
German Cucumber Salad
Zucchini-Tomato Skillet
S’Mores Apples
Banana Cream Cheesecake
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Another Q&E meal solution from Kitchen Daily via Wendy

Quick Tuna Burgers
Serves 4

2 5- to 6-ounce cans chunk light tuna (see Note), drained
1/2 cup coarse dry whole-wheat breadcrumbs (see Tip)
1/2 cup low-fat mayonnaise, divided
1 4-ounce jar chopped pimientos, drained, or 1/3 cup chopped roasted red peppers, divided
1/4 cup finely chopped celery
1/4 cup finely chopped onion
1/2 teaspoon Old Bay seasoning, divided
1 tablespoon extra-virgin olive oil
4 whole-wheat hamburger buns or English muffins, toasted
4 lettuce leaves
4 slices tomato

Combine tuna, breadcrumbs, 1/4 cup mayonnaise, half of the pimientos (or roasted red peppers), celery, onion and 1/4 teaspoon Old Bay seasoning in a medium bowl, breaking up any larger pieces of tuna until the mixture is uniform and holds together.

Combine the remaining 1/4 cup mayonnaise, the remaining pimientos (or peppers) and 1/4 teaspoon Old Bay seasoning in a bowl.

Heat oil in a large nonstick skillet over medium heat. Using a generous 1/3 cup each, form the tuna mixture into four 3-inch burgers. Cook until heated through and golden brown, about 2 minutes per side.

Spread the top half of each bun (or English muffin) with pimiento mayonnaise and place a burger, lettuce and tomato on the bottom half.

Note: If you’re looking for an environmentally sustainable canned tuna option, check the label—tuna that was caught by troll or pole-and-line is considered the best choice, according to Monterey Bay Aquarium’s Seafood Watch Program. Or look for the blue Certified Sustainable Seafood label from the Marine Stewardship Council.

Tip: To make your own coarse dry breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. Spread on a baking sheet and bake at 250F until dry, about 10 to 15 minutes. One slice of bread makes about 1/3 cup dry breadcrumbs. For store-bought coarse dry “Panko are best for this.
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Quick Chicken Parmesan

2 chicken breasts
1/4 cup all-purpose flour
1 large egg, lightly beaten
1/4 cup breadcrumbs
2 tablespoons extra-virgin olive oil
1 1/2 cups marinara sauce
1/4 cup shredded mozzarella cheese
1 tablespoon grated Parmesan cheese

1. Place one chicken breast in the middle of a long sheet of waxed paper; fold the paper over the chicken. Using a meat mallet, pound to 1/2-inch thickness; repeat with second breast; cut each breast into 2 pieces.
2. Dredge the chicken in the flour, then the egg, and then in the breadcrumbs; repeat until all the chicken has been breaded and set aside.
3. In a 12-inch skillet, heat the olive oil over medium heat until hot; add the chicken breasts and cook for 3 to 5 minutes on each side until browned; pour in the marinara sauce and sprinkle with cheeses; cover and cook for 10 to 15 minutes, until cheeses are melted. Serve over pasta.

Sue
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Rich’s Note: At Williams Sonoma (from 2000)

We wandered into the Williams Sonoma kitchen store at the mall the other night. I needed some of those small glass dishes like Emeril uses. You know, the ones where you keep your chopped garlic and such until it’s time to add it to the recipe you’re making. I wanted to buy everything. I counted out 5 of the smaller dishes.

“Oh, that’s nice,” Susan said. “You needed those.”

What? I needed those? This was my wife speaking? I picked out 4 more of the slightly larger dishes, the ones that will hold a 1/4 cup of ingredients.

Susan noted this by pumping out a little hand lotion from a display bottle. She rubbed the lotion into her hands. “Oh, that feels good,” she said.

“Smell.” She raised her hands. They smelled like lemon custard. I admitted they smelled good.

The store was getting ready to close. “You better hurry if you want anything else,” she urged. I looked around to see if someone had traded wives with me. Susan? Urging me to buy frivolous things? “Sure would like to have this lotion,” she said.

“I’ll buy it for you,” I said without thinking. “How much is it?”

She looked at the label. “It’s just ten dollars,” she said.

And suddenly I realized what had happened.

. . .
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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It may not seem like the prunes and green olives go together in this recipe, but you’ll be surprised; the sweet prunes and tart olives work with the vinegar – brown sugar components to give the chops interesting flavor notes. If you don’t have fresh thyme, fresh Italian parsley works fine. D- at the lake

Country Pork Chops
Yield: 4 servings

4 bone-in center-cut pork chops, 1” thick
Salt and pepper to taste
2 t. olive oil
2 T. red wine vinegar
3/4 c. low-sodium chicken broth
2 T. brown sugar
1/2 c. pitted prunes, coarsely chopped
1/2 c. pitted green olives, coarsely chopped (no pimento)
1 T. unsalted butter
2 T. chopped fresh thyme

Pat pork chops dry with paper towels and season with salt and pepper. Preheat oil in large skillet over medium-high heat until almost smoking. Cook chops until well browned on both sides but still pink in center, 3 – 4 minutes per side. Transfer chops to plate and cover tightly with foil.

Deglaze skillet with red wine vinegar. Add broth to skillet and bring to boil, scraping up any browned bits with wooden spoon. Add brown sugar, prunes, and olives and simmer until sauce thickens, 4 – 5 minutes. Whisk in butter and thyme and adjust seasoning with salt and pepper to taste.

Reduce heat to medium-low and return chops and any accumulated juices to skillet. Simmer, turning chops once or twice, until sauce clings to chops and meat is completely cooked (145F. on instant-read thermometer), about 3 – 5 minutes. Transfer chops to platter and spoon sauce over them. Serve.

Notes: If the sauce is too thick, add a bit more broth and allow it to reduce some more. I serve this recipe with couscous cooked in chicken broth instead of water adding sautéed onions and peppers.
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I got a bread machine last year. I’d never owned one before, but my old hands didn’t like kneading the dough for anything anymore. Just too painful. This goes together in less than two minutes. MY machine takes 90 minutes to process plain dough, then it was minutes again from machine to oven. Apparently, bread machines each come with their own instructions as to order in which we add ingredients to the bowl. Mine happens to want the liquids in first, then the dry, then the yeast sprinkled about the top. I added my spices with the yeast. Worked great! Wanda

Bread Machine Pizza Dough
(enough for two 14-16″ pizzas or eight individual 6″ pizzas)

1 1/2 cups warm water
2 Tablespoons vegetable (or Olive) oil
2 teaspoons lemon juice
1 teaspoon salt
2 Tablespoons sugar
2 Tablespoons dry milk powder
4 1/2 cups BREAD flour
2 teaspoons active dry yeast (I used 1 packet which contains 2 1/4 teaspoons or so…worked great!)
Any spices you’d like: I added maybe 1/2 teaspoon each of garlic powder, basil, Italian Seasoning…your choice to omit all or use different ones)

Choose the dough cycle. Once it’s over, dump warm dough out onto a floured surface and cut it with a sharp knife into either two large pizza portions or eight smaller pizza portions. Cover the dough portions with a dishtowel and let them rest while you LIGHTLY spray a cookie sheet with Pam or whatever. Set oven to 450F and put a rack on the lowest shelf.

While the oven heats, uncover one dough ball and just use your hands rather than fooling with a rolling pin. I made a fist and used my knuckles to mash the dough into a rough circle, then my finger tips to flatten it clear to the edge. I don’t much like having a tall rim of dough around my pizzas….but feel free to build them on yours. IF the dough seems to need another rest, give it freely by re-covering with the towel for a few minutes. I made small ones and had no such problem. I was able to fit four crusts onto one cookie sheet.

THEN: using two forks, go to town docking the dough circles! This means poking holes all over the place. if you do NOT do this, you will end up with loaves of rustic bread and will have to staple your toppings onto the mountain-shaped crusts! Brush the tops then with a bit of Olive oil. Place in the oven on the bottom rack and bake until puffy and golden brown. My oven took exactly 10 minutes for this. Repeat with other cookie sheet of dough.

Cool the pre-cooked crusts; can be wrapped and frozen at this point, or wrapped and refrigerated. Or, simply continue with making dinner. To cook the pizzas, top with YOUR choice of toppings. PRE-COOKED: Sauce, onions, pepperoni, leftover bits of meat or veggies from your fridge, pulled meats with BBQ sauce, cheese of your choice, etc, etc, etc. Put on a pizza pan or cookie sheet and heat in a 350 oven…any rack position of your choice– for about 10-15 minutes to melt and brown the toppings and make it warm and bubbly. I’m told one friend likes to keep these un-topped crusts in the fridge so her teenagers can build their own snack after school or for a quick meal. Another friend makes large crusts and freezes them, pulls one out, throws toppings on and bakes it frozen. Very versatile, and with the bread machine, so, so easy, quick and mess-free!!!
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(from Stumbling Upon Happiness blog). This salad makes me think of summer picnics and backyard barbecues. Margot

German Cucumber Salad

1/2 cup sour cream or plain yogurt
1 cucumber
1 medium to large tomato
2 slices onion (slice like you would for onion rings)
2-4 tsp lemon juice
1/2 – 3/4 tsp dill
Pinch of salt

Peel and slice your cucumber, slice your tomato, and slice your onion. I like to slice, then quarter the onion because it’s easier to eat. Mix dill and salt in a bowl. Add sour cream or yogurt and lemon juice to taste. Add onion, cucumber and tomato and stir until coated. (Serves 2)
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Zucchini-Tomato Skillet

1 onion, chopped
1/4 cup butter or margarine, melted
4 medium zucchini, sliced
1/4 pound fresh mushrooms, sliced
3 medium tomatoes, sliced
3 TBL chopped fresh parsley
1/4 cup Parmesan cheese
1/2 tsp dried basil
dash salt and pepper
1/8 tsp garlic powder
1 cup shredded Cheddar cheese

Cook onion in butter in a large skillet over medium-high heat, stirring constantly, until tender. Add zucchini and mushrooms, cook, stirring often, 5 minutes or until crisp-tender. Add tomatoes, cook one minute, stirring often. Drain vegetables and return to skillet. Gently stir in parsley, Parmesan cheese, basil, salt, pepper and garlic powder.

Cook one minute, remove skillet from heat. Sprinkle with Cheddar cheese, cover and let stand until cheese melts. Serve immediately. 6 servings.

jodie
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If the title doesn’t say it all … I cannot help LOL, Wendy

S’Mores Apples

6-8 Granny Smith Apples
2 tablespoons Unsalted Butter
1 bag (28-ounce) Large Marshmallows
10 ounces Milk Chocolate Chips
2 cups Crushed Graham Crackers

Twist off the stem.

If your skewer is blunt, sharpen it using a utility knife to slice off one end at a diagonal angle.

Firmly grip your apple and push the skewer two-thirds of the way in.

If any juice leaks out, blot the fruit with a paper towel before dipping.

In a saucepan over low heat, melt butter. Add marshmallows, and stir until melted.

Dip apples, one at a time, then transfer to a parchment-lined baking sheet.

Refrigerate until set, about 15 minutes.

Then, in a double boiler over low heat, melt chocolate chips, stirring continuously.

Dip an apple into the chocolate, stopping two-thirds of the way up.

Immediately dip the lower third of the apple into a bowl of crushed graham crackers, rotating to coat evenly.

Transfer to a parchment-lined baking sheet.

Repeat for all apples and refrigerate until set, about 15 minutes.
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Banana Cream Cheesecake

1 1/2 cups vanilla wafer cookies, finely crushed
1/2 cup melted butter
2 lbs. cream cheese, softened
2/3 cup sugar
2 Tablespoons cornstarch
3 eggs
3/4 cup mashed ripe bananas
3/4 cup heavy whipping cream
2 teaspoons vanilla extract

1. Combine butter and cookie crumbs; press evenly into the bottom of a greased springform pan, chill.
2. Beat cream cheese with an electric mixer until light and fluffy.
3. Beat in sugar and cornstarch. Add eggs, one at a time, mixing well after each addition.
4. Add the bananas, whipping cream, and vanilla. Pour mixture over prepared crust.
5. Bake in a 350F oven for 15 minutes.
6. Reduce oven temperature to 200F and bake an additional 75 minutes, or until center is almost set.
7. Allow to cool completely, then refrigerate, uncovered, for at least 6 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 »