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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.
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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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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 