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Volume 17 Number 87
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:
Egg Salad Wrap
Barbecued Spareribs
Spicy Chicken Thighs
Corn Pudding
Salmon Party Loaf
Chicken Salad in a Pita
WOW! Cookies
Pineapple Cream Cheese Cake
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Takes egg salad to another level! IMHO. From Foodista via Wendy.
Egg Salad Wrap
6 hardboiled eggs
1/2 red onion – chopped
Handful of fresh Italian parsley – chopped
Handful of fresh dill – chopped
1 tablespoon of capers – chopped plus a tsp. of caper juice
1 tablespoon of mustard
1 tablespoon of vinegar
Drizzle of olive oil
1 tsp. of honey
1/4 tsp salt
1/4 tsp black pepper
1/2 tsp. Chili powder
Fresh lettuce
Bread and butter pickles
Tortilla wraps
Preparation
Combine in a bowl the hardboiled eggs, red onions, parsley, dill, capers, mustard, vinegar, drizzle of olive oil, honey and seasonings. Mash with a fork and toss.
Heat the wraps.
Add the fresh lettuce, pickles and egg salad and roll tight.
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Spareribs with homemade barbecue sauce from Sue
Barbecued Spareribs
4 pounds spareribs, cut in serving-size pieces
1 medium onion, peeled and quartered
2 teaspoons salt
1/4 teaspoon ground black pepper
Sauce:
1/2 cup cider vinegar
1/2 cup light brown sugar, packed
1/2 cup ketchup
1/4 cup chili sauce
1/4 cup Worcestershire sauce
3 tablespoons chopped onion
1 tablespoon lemon juice
1/2 teaspoon dry mustard
1 clove garlic, crushed and minced
dash ground cayenne pepper
In a large pot or kettle, place ribs, quartered onion, salt, black pepper, and 3 quarts of water; bring to a boil. Reduce heat, cover, and simmer for 1 1/2 hours, or until ribs are very tender.
Barbecue sauce for spareribs:
In a medium saucepan, combine all sauce ingredients. Simmer spareribs uncovered for 50 to 60 minutes, stirring several times. Place spareribs on a rack in broiler pan. Brush spareribs generously with barbecue sauce. Grill about 4 to 5 inches from heat, basting frequently with sauce, for 10 minutes each side. Serves 6.
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Rich’s Note: Woozy
I do not like Worcestershire sauce. My friend Tim loves it. He uses so much Worcestershire sauce it seems to me that the meat swims in it and I can’t understand how he can taste the meat for all the Woozy sauce.
But what do I know?
There are people who use garlic to extreme. I knew a guy who put hot sauce in his coffee. He carried a bottle of Tabasco sauce with him everywhere he went. Susan salts her watermelon, which makes me cringe even though I enjoy a dash of black pepper on my pears. There’s a guy in Virginia Beach who puts chocolate syrup on his steak.
Anyway, many years ago I asked Susan to please stop putting Worcestershire sauce in our burgers. She did.
Last week a bottle of Woozy sauce appeared in our cupboard. There might be trouble brewing in Purcellville.
. . .
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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This comes from ‘The New Family Cookbook for People with Diabetes’. I usually serve it with couscous or quinoa and a fresh green salad. D- at the lake
Spicy Chicken Thighs
Yield: 4 chicken thighs (4 servings)
4 medium to large skinless chicken thighs (1-1/2 pounds)
1 container (8 oz.) plain low-fat yogurt
1/4 c. hot salsa or picante sauce
1 T. curry powder
1 t. ground cumin
Place the chicken in a glass dish. In a small bowl, combine the yogurt, salsa, curry powder, and cumin. Pour over the chicken, turning to coat. Cover and refrigerate at least 6 hours or up to 24 hours.
Heat the oven to 375F. Transfer the chicken and sauce to an oven proof dish prepared with nonstick pan spray. Bake uncovered 40 – 45 minutes, or until the chicken is tender and cooked through.
Nutritional Information per Serving:
Calories 186; Protein 22 g; Sodium 139 mg; Fat 8 g; Carbohydrates 5 g; Cholesterol 73 mg; Sugars 4 g
Exchanges: 1 Vegetable; 1/2 Fat
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Corn Pudding
2 eggs, slightly beaten
1/4 cup sugar
1 tsp salt
1/8 tsp pepper
2 TBL melted butter
2 TBL flour
1/2 cup milk
16 oz can cream style corn
Combine all ingredients except the corn, mix well
Pour into crockpot
Add corn and mix
Cook on low for 4 hours
jodie
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This is always a big hit. I like it with Triscuits, but other plain crackers are good with it too. Cornelia
SALMON PARTY LOAF
1 1 pound can (2 cups) pink salmon
1 8 ounce package cream cheese softened
1 tbsp lemon juice
2 tsp grated onion
1 tsp prepared horseradish
1/4 tsp salt
1/4 tsp liquid smoke
1/2 cup chopped pecans
3 tbsp snipped parsley
Drain and flake salmon. Remove skin and bones.
Combine salmon with next 6 ingredients; mix thoroughly. Chill several hours.
Combine pecans and parsley.
Shape salmon mixture into 8 by 2 inch loaf. Roll in nut mixture. Chill well. Pass crackers!
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Chicken Salad in a Pita
1 pound cooked chicken breast
3/4 cup mayonnaise
3 tablespoons finely minced celery
3 tablespoons finely minced onion
1 tablespoon brown sugar
1/8 teaspoon garlic powder
Pinch of salt
Pinch of pepper
Shredded chicken rather than diced chicken pieces will help this stay together better ,
Add in all other ingredients. Stir by hand to mix well.
Serve in pita bread with lettuce leaves or in sandwiches. You may add tomato if you want to.
Note—I have used two large cans of chicken for this. Lou
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This recipe was originally called Cowboy Cookies Recipe. Haven’t a clue why, but when I made it the first time, I put a WOW! beside it. I made it again the other day, gave some to my neighbor, and she responded with WOW! …so…They now have a new name. Marilyn
WOW! Cookies
2 cups flour
1/2 tsp baking powder
1/2 tsp soda
1/2 tsp salt
1 cup butter
1 cup granulated sugar
1 cup brown sugar (packed)
2 eggs
1 tsp vanilla
1 tsp almond flavoring
2 cups quick rolled oats
extra things you want to add… pecans or walnuts (almonds?), dark or blonde raisins, craisins, chocolate or butterscotch chips, coconut, …etc (I prefer a cup of walnuts and a cup of blonde raisins)… Here is where you can taylor it to your own preferences.
Set oven at 350F.
Sift the flour, baking powder, soda, and salt together. Set aside. Cream the butter with the sugars. Add eggs to the creamed mixture and beat until smooth. Gradually add the flour mixture to the creamed butter/sugars. Add flavorings, oats, and the extra things. Drop by spoonsful onto a cookie sheet covered with parchment paper. Bake approximately 15 minutes.
I usually roll mine into a little ball. I like chewy cookies, so I set the timer for about 13 minutes. Again…your preference! Yields: about 4 dozen.
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Easy to make and easy to put on pounds if you eat too much. Connie
PINEAPPLE CREAM CHEESE CAKE
CAKE:
2 cups sugar
3/4 cups vegetable oil
2 large eggs
1 can crushed pineapple (20 oz can) in its own juice
2 cups all purpose flour
1 tsp. baking soda
1 tsp. salt
ICING:
1 pkg. cream cheese, softened (8 oz)
1 stick margarine or butter, softened
1 tsp. vanilla extract
2 cups powdered sugar
For the cake:
1. Mix ingredients together by hand and pour into a greased 13×9 baking pan.
2. Bake at 350 degrees for 40 minutes (cake may appear underdone because it is so moist).
3. Remove cake from oven and cool completely before adding the icing.
For the icing:
1. Beat the cream cheese and margarine or butter together. Add vanilla. Gradually add the powdered sugar, beating between each addition until smooth.
2. Spread on cooled cake. Refrigerate any leftovers or before serving if not serving until later.
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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.
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Rich Rowand 