THE VJJE RECIPE WEEKLY * * *

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http://www.e-cookbooks.net
Vol. 7, No. 24
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CHEF APRONS - OVER 400 DIFFERENT STYLES!!
=========================================
* Personalized Aprons - Create a unique, personalized gift!
* Barbecue Aprons - What every well-dressed griller needs!
* Aprons For Dads and Aprons For Moms
* NASCAR Aprons - For tailgating at the track or at home!
* Funny Aprons - Don't just say it; wear it!
* NFL Football Aprons - Pick from any of the 32 teams!
* Christian Aprons - Perfect for church dinners!
* Major League Baseball Aprons - Wear your team with pride!
* Personalized Chef Hats - Top off your culinary look in style!
http://www.e-cookbooks.net/aprons/
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THIS WEEK'S FEATURES AND RECIPES:
> Article: The Chameleon at the Table
> Wine Appreciation: PETER LEHMANN Clancy's Barossa 2002
> Food Funnies: How To Drive Restaurant Workers Insane
S E L E C T E D
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*
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*
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*

R E C I P E S :

KFC BBQ Baked Beans

Pineapple Baby Back Ribs
Grilled Coriander Rubbed Chicken Sandwich
Mixed Grill
Double Crust Bean Pie
California Salad Bowl
Green Tomato Soup
Flag Cake

> Healthy Eating:

Low Carb: Burgers ala Lobster Club
http://www.e-cookbooks.net/recipes1/lc23.htm
Diabetic: Special Chocolate Ice Cream
http://www.e-cookbooks.net/recipes1/diab21.htm
Low Fat: Fruit Smoothie
http://www.e-cookbooks.net/recipes1/lowfat19.htm
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Kelley's Cooking Tips
=====================
Camping Tips:
* Plan all your meals before you leave, making a list of every
ingredient you'll need. This way you won't forget anything, and
you'll be sure to bring the right amount of food.

* Camping trips usually involve lots of physical activity, so

everyone will be extra-hungry: bring plenty of snacks!
* Put your food in the car or in a lidded box at night or whenever
you leave the campsite in order to keep the forest animals out of
your food supply.
* Bring plenty of garbage bags so you can pack out every last piece
of trash you brought in with you
* Bring some firewood: you can't always count on being able to find
enough around your campsite, especially if it's heavily visited.
*

Have a cooking question? Kelley has your answer!

Mailto:Kelley@e-cookbooks.net
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This Week's Culinary Quiz (Answer at the bottom of page)
If you have a pint jar with a lid, a little salt, and this
ingredient, you can make your own butter in about 5 minutes.
What ingredient is it?
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Quote of the Week:
"Tomatoes and oregano make it Italian; wine and tarragon make
it French. Sour cream makes it Russian; lemon and cinnamon make
it Greek. Soy sauce makes it Chinese; garlic makes it good."
- Alice May Brock (of Alice's Restaurant fame)
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Subscribe to the VJJE Recipe Weekly - It's fun and it's free!
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UPCOMING FOOD HOLIDAYS:
July is: National
National
National
National
National
July
July
July
July

3
4
5
6

National
National
National
National

Ice Cream Month

Picnic Month
Baked Bean Month
Hot Dog Month
Pickle Month
Chocolate Wafer Day
Barbecued Spareribs Day
Apple Turnover Day
Fried Chicken Day

July 7 - National Strawberry Sundae Day

July 8 - National Milk Chocolate with Almonds Day
July 9 - National Sugar Cookie Day
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Is It Time To Replace Your Mousepad?
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We offer hundreds of designs geared to food lovers!
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THE CHAMELEON AT THE TABLE
By MARK BITTMAN
Raita is salad, relish, dip and side dish in one, a terrific
addition to the summer repertory. Served as a condiment in India,
this cooling yogurt concoction requires no cooking and is quickly
made with common ingredients.
The basic recipe here is usually not eaten as is but as the
foundation for other raitas. There are sweet raitas, some that are
downright fiery and many that are given more texture with the
addition of chopped onion, cucumber or bell pepper, and a burst of
flavor from fresh herbs like mint and cilantro. There are infinite
variations, and you can take them in almost any direction you like.
Though dairy-based, raita has a lean feeling about it; it seems more
closely allied to salsa than to a cream sauce.
Whether you use whole-milk or fat-free yogurt will determine its
richness. Because fat-free yogurt tends to be watery, it is best if
you drain it for 10 or 15 minutes before using it: Put the yogurt in
a strainer lined with cheesecloth, a coarse kitchen towel or a piece
of linen.
No one knows whether raita came about as a way to offset India's
spicy dishes or to integrate yogurt and its valuable proteins into
vegetarian meals. But what is important to us now is that raita is
equally useful in meals with and without meat.
The simple raitas are great with grilled meat, poultry or fish.
Chickpea raita, for example, is a bean-saladlike dish that is great
with fish that has been dusted with garam masala or curry powder
before cooking. Banana raita, which is quite sweet, will
counterbalance the spiciest stew.
But when you stir cooked potatoes into a raita base, along with
fresh chopped chilies, you create a "condiment" that has so much
substance that it can be served with rice and dal (lentils cooked
with spices) to create a meal.
Nor should you employ raita in exclusively Indian ways. It is
terrific as a dip for flatbread, or, when made extra thick, an
alternative to potato salad or coleslaw.
Basic Raita
===========

2 cups plain yogurt

1 teaspoon sugar, or to taste
1 teaspoon ground cumin, or to taste
1/2 teaspoon crushed red pepper flakes, or to taste
Salt and ground black pepper.
1. Whisk yogurt until creamy. If it remains thick and stiff, thin it
with a teaspoon or more of water and continue whisking.
2. Stir in sugar, cumin, red pepper, salt, black pepper and any of
the combinations listed at:
http://www.e-cookbooks.net/recipes1/raita.htm
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THE E-COOKBOOKS LIBRARY - ALL YOU NEED TO COOK IT RIGHT!
========================================================
Discover our very special collection of over
100 cookbooks filled with world class recipes ...
http://www.e-cookbooks.net/elibrary/
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This Week's Wine Selection
==========================
PETER LEHMANN Clancy's Barossa 2002

Price: $16

A seductive style: polished in texture, lively with beautifully

focused blackberry and currant flavors, shaded with touches of
cedar and spice, lingering nicely. Shiraz, Cabernet Sauvignon,
Merlot and Cabernet Franc. Drink now through 2008. From Australia.
20,000 cases made.
Serve With:
Salmon with Red Pepper Sauce
============================
salmon filets for four, about 2 pounds
1 tablespoon olive oil
2 red bell peppers, cleaned and sliced into thin strips
4 medium anchovies, gently rinsed under water, minced
1/2 medium onion, thinly sliced
2 teaspoons minced garlic
1/4 cup Calamata or oil-cured Greek olives, pitted and minced
1/8 teaspoon thyme
freshly ground black pepper
1 tablespoon lemon juice
1/2 cup white wine
for garnish: chopped parsley
In a heavy skillet, heat olive oil over medium heat. Saute bell
peppers, onion and anchovies gently over medium heat until softened,
stirring occasionally. Add garlic and cook for a minute more.
Vegetables should be light golden, not browned. Add remaining
ingredients and bubble, covered, about 8-10 minutes. Season to taste.
Meanwhile, lightly pepper salmon filets. Broil until barely cooked
at thickest part of fish, about 5-8 minutes. To serve, portion salmon
onto plates. Cover each with sauce and garnish with chopped parsley.

Serve with boiled potatoes.

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FOOD FUNNIES: How To Drive Restaurant Workers Insane
====================================================
9. When the waitress finishes taking your order, stop her before she
leaves your table and ask if you're supposed to "drive around."
8. Ask the manager to play "Achy Breaky Heart." Complain loudly
in a French accent when they play it. Repeat.
7. Order the cherries jubilee. When it's brought, flaming, to your
table, scream and try to put it out by throwing dinner rolls
at it.
6. At a buffet, take one piece of potato, one grape, etc. at a
time and give it a loud scolding before eating it.
5. Each time the server leaves the table, everybody change
positions.
4. Throw your fork at the guy at the next table. Call the waiter
to say that you have dropped your fork. Repeat.
3. When the waitress brings the sugar packets for your tea, demand
she bring out the whole box so you can choose your own.
2. Demand to know why they can call your steak rare if just
*anybody* can order one.
... and the #1 Way to Drive Restaurant Workers Insane ...
1. Ask the waitress for a bottom for your bottomless cup of coffee.
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KFC BBQ Baked Beans
===================
2 (15-ounce) cans small white beans (with liquid)
2 tablespoons water
1 tablespoon cornstarch
1/2 cup ketchup
1/2 cup dark brown sugar
2 tablespoons white vinegar
4 teaspoons minced fresh onion
2 pieces cooked bacon, crumbled
1/2 teaspoon dry mustard
1/4 teaspoon salt
dash pepper
dash garlic powder
Preheat oven to 350F degrees. Pour entire contents of two 15-ounce
cans of beans into a covered casserole dish. Combine the water with
the cornstarch in a small bowl until cornstarch dissolves. Stir
mixture into the beans. Stir the remaining ingredients into the beans
and cover the dish. Bake for 90 minutes or until sauce thickens. Stir
every 30 minutes. Let beans sit for 5 to 10 minutes after removing
them from the oven before serving.

http://www.e-cookbooks.net/recipes1/07011.htm
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Pineapple Baby Back Ribs
========================
3 cups pineapple juice
1 1/2 cups brown sugar
1 1/2 tablespoons mustard powder
1/3 cup ketchup
1/3 cup red wine vinegar
1 1/2 tablespoons fresh lemon juice
2 tablespoons soy sauce
1/2 teaspoon ground cloves
2 teaspoons ground ginger
4 cloves garlic, minced
1/2 teaspoon cayenne pepper
1 (2 pound) slab baby back pork ribs
1 (12 ounce) bottle barbecue sauce
In a large glass bowl or dish, stir together the pineapple juice,
brown sugar, mustard powder, ketchup, red wine vinegar, lemon juice
and soy sauce. Mix in the cloves, ginger, garlic and cayenne pepper.
Cut ribs into serving size pieces and place into the marinade. Cover
and refrigerate, turning occasionally, for 8 hours or overnight.
Preheat oven the oven to 275F. Place ribs into a 9x13 inch baking
dish, and cover with marinade. Cook for 1 1/2 hours, turning
occasionally to ensure even cooking.
Preheat an outdoor grill to medium heat. Cook ribs on the grill for
about 15 to 20 minutes, basting with barbecue sauce, and turning
frequently.
http://www.e-cookbooks.net/recipes/714.htm
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Grilled Coriander Rubbed Chicken Sandwich
=========================================
Four 6-ounce boneless chicken breasts
2 tablespoons olive oil
3 tablespoons of ground coriander
Kosher salt and fresh cracked pepper to taste
Combine and mix olive oil, coriander, salt and pepper together in
medium size bowl. Rub chicken breasts with the oil, coriander, salt
and pepper mixture. Over medium fire, grill chicken breasts for six
minutes on each side. When chicken breasts are finished, place them
on Kaiser rolls. Add Chipotle Lime Mayonnaise to sandwich.
Chipotle Lime Mayonnaise:
1/2 cup mayonnaise
2 Chipotle peppers, minced
1 teaspoon garlic, minced
2 tablespoons of lime juice (or juice from one lime)
3 tablespoons fresh cilantro
Kosher salt and fresh cracked pepper to taste
Combine and mix ingredients for Chipolte Lime Mayonnaise in medium
size bowl.

http://www.e-cookbooks.net/recipes1/07013.htm
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Mixed Grill
===========
6 beef sausages
6 loin or shoulder lamb chops
6 small sirloin or filet steaks (about 4 ounces each)
6 pieces Canadian bacon, grilled to crispy
6 large white mushrooms, grilled
3 lamb kidneys, halved, cored and trimmed, grilled
3 large firm tomatoes, halved and grilled 2-3 minutes per side
salt and fresh black pepper to taste
1-1/4 cups cream
1/2 cup canned beef bouillon
2 tablespoons Dijon or wholegrain prepared mustard
Season chops, steaks, kidneys, tomatoes and mushrooms well with salt
and pepper. Lightly oil a medium-hot barbecue.
Grill ingredients as follows: sausages, 10-15 minutes or until done;
lamb chops, 5-7 minutes per side; steaks, 3-4 minutes per side;
Canadian bacon, grilled to crispy; mushrooms, 3 minutes per side;
kidneys, 2-3 minutes per side; tomatoes, 2-3 minutes per side. Total
cooking time should be about 15 minutes. Set grilled meats and
vegetables aside in a warm place while you make the sauce.
In a clean saucepan, boil the canned beef bouillon until reduced to
about 1/4 cup. Add the cream and bring to a boil over medium heat,
simmering for 2-3 minutes to thicken slightly. Stir in the mustard
and remove from the heat. Divide the ingredients into equal portions
and serve with the sauce. Servings: 6
http://www.e-cookbooks.net/recipes1/07014.htm
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Double Crust Bean Pie
=====================
1 tablespoon vegetable oil
1 onion, finely chopped
1 small green bell pepper, chopped
1 (15 ounce) can black beans, drained
1/3 cup salsa
1/4 cup chopped red bell pepper
3/4 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
2 (9 inch) unbaked 9 inch pie crusts
1 1/2 cups shredded Cheddar cheese
Preheat oven to 325F. Heat oil in a medium saucepan over medium
heat. Saute onion and green pepper until tender. Sir in beans, salsa,
red bell pepper, chili powder, cayenne and black pepper. Reduce heat
to low and simmer for 15 minutes.
Spoon half of the mixture into one of the pie crusts and cover with
half of the cheese. Repeat with remaining beans and cheese. Top with
remaining crust. Bake in preheated oven for 1 hour.

http://www.e-cookbooks.net/recipes/786.htm
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California Salad Bowl
=====================
1 avocado, peeled and pitted
1 tablespoon lemon juice
1/2 cup mayonnaise
1/4 teaspoon hot pepper sauce
1/4 cup olive oil
1 clove garlic, peeled and minced
1/2 teaspoon salt
1 head romaine lettuce - rinsed, dried and torn into bite
sized pieces
3 ounces Cheddar cheese, shredded
2 tomatoes, diced
2 green onions, chopped
1/4 (2.25 ounce) can pitted green olives
1 cup coarsely crushed corn chips
In a blender or food processor, mix avocado, lemon juice,
mayonnaise, hot pepper sauce, olive oil, garlic, and salt. Process
until smooth.
In a large bowl, toss together romaine lettuce, Cheddar cheese,
tomatoes, green onions, green olives, and corn chips. Toss with the
avocado dressing mixture just before serving.
http://www.e-cookbooks.net/recipes/9167.htm
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Green Tomato Soup
=================
3 cups green tomatoes, peeled & chopped fine
1 onion, chopped
1/4 teaspoon cinnamon
1/8 teaspoon cloves; ground
1 teaspoon sugar
1/4 teaspoon pepper
2 cups water
1/4 teaspoon baking soda
3 tablespoons butter
3 tablespoons flour
4 cups milk
Place in the saucepan; the tomatoes, onion, cinnamon, ground cloves,
sugar, pepper and water. Bring to a boil and boil for 30 minutes.
Add the soda.
Melt the butter, add the flour. Mix and add the milk. Cook until
creamy, stirring constantly. Add green tomatoes to the cream. Mix
thoroughly. Salt to taste and serve.
http://www.e-cookbooks.net/recipes/8196.htm
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Flag Cake
=========
1 - 9" X 13" inch white cake
2 pints strawberries
1 pint blueberries
Boiled Icing
Boiled Icing:
1 cup white sugar
1/3 cup water
1 tablespoon light corn syrup
1/8 teaspoon salt
2 egg whites
1 teaspoon vanilla extract
3 tablespoons confectioners' sugar
Combine sugar, water, corn syrup, and salt in a
until well blended. Boil slowly without stirring
will spin a long thread when a little is dropped
(hold the spoon high above saucepan), or reaches

saucepan; stir
until mixture
from a spoon
238F - 242F.

In a large bowl, beat egg whites with a mixer until they are
stiff, but still moist. Pour hot syrup slowly over egg whites
while beating. Continue until mixture is very fluffy, and will
hold its shape. Add vanilla, and beat until blended. If icing
does not seem stiff enough, beat in 2 or 3 tablespoons confectioners
sugar 1 tablespoon at a time until stiff enough to hold its shape.
De-stem the strawberries and cut in half. Spread boiled icing
on cake. In the top left hand corner of the iced cake, make a
four inch tall by five inch wide rectangle with the blueberries.
Lightly press the berries into the icing. Fill in the rectangle
with remaining blueberries in rows. The white space in between
will resemble stars.
Place strawberries cut side down in rows going across horizontally.
The bottom stripe is red, so start with that row. Be sure to
press the berries lightly into the frosting.
http://www.e-cookbooks.net/recipes/717.htm
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This Week's Culinary Quiz Answer: 1 cup whipping cream
Pour a half-pint of room temperature whipping cream into a glass
jar. Tighten lid and shake until whey separates out and butter forms.
Press/squeeze/drain out whey with wooden spoon in glass or galvanized
ceramic bowl, under COLD running water. When whey is gone, squeeze
out any moisture with spoon; salt if you'd like. Line container with
plastic wrap- a 1/2 c. dry measure works well, as does a 4-oz. yogurt
carton. Smush butter in, chill, remove and unmold. Easy to make your
own, and it only takes a minute!
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Until Next Week,
John Havel, Editor
http://www.e-cookbooks.net
"The Food and Cooking Network"

VJJE Publishing Co.

9121 Riverside Road
Clay, NY
13041
1-877-210-9600
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THIS WEEK'S FEATURES AND RECIPES:
> Article: Succotash in Disguise
> Wine Appreciation: FEUDI DI SAN GREGORIO Falanghina Sannio 2003
> Food Funnies: The Top 10 Signs You're A Lousy Cook
S E L E C T E D
*
*
*
*
*
*
*
*

R E C I P E S :

Applebee's Santa Fe Stuffed Chicken

Pepper Steak with Rice
Lamb Chops with Peanut Sauce
Greek Stuffed Eggplant
Spicy Dill Pickles
Mediterranean Chicken Salad
Grilled Herb Garlic Bread
Oatmeal Toffee Cookies

> Healthy Eating:

Low Carb: Fried Cabbage with Onion & Bacon
http://www.e-cookbooks.net/recipes1/lc30.htm
Diabetic: Fudgy Brownies
http://www.e-cookbooks.net/recipes1/diab28.htm
Low Fat: Banana Smoothie
http://www.e-cookbooks.net/recipes1/lowfat25.htm
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Kelley's Cooking Tips
=====================
Vegetable and Fruit Tips:
* Prevent discoloration of green leafy vegetables- Add a pinch of
common salt and sugar to the cooking vegetable so as to avoid
discoloration of green leafy vegetables.
* Onion peeling without crying- Peel onions under water to avoid
"crying". Another option is to refrigerate onions before cutting.

* Keep green leafy vegetables fresh for longer time- Wrap green leafy
vegetables in a newspaper before putting in the vegetable bag or
tray. This will keep them fresh much longer.
* Keep celery fresh for a longer time- Celery wrapped in aluminum
foil before refrigerating will remain fresh for weeks.
* Stop potatoes from rotting- Potatoes rot quickly if stored near
onions.To prevent potatoes from budding, place an apple in the bag
with the potatoes.
* Keep chillies fresh for a longer time- While storing green chilies,
remove the stems.
*
*
*
Have a cooking question? Kelley has your answer!
Mailto:Kelley@e-cookbooks.net
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This Week's Culinary Quiz (Answer at the bottom of page)
Ounce for ounce, this fruit is more nutritious than any other fruit.
They have twice the vitamin C of oranges, as much potassium as
bananas, significant amounts of magnesium and vitamin E and are a
good source of fiber. And only 45 calories each. They originally came
from China. Name this fruit.
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Quote of the Week:
"Cooking is at once one of the simplest and most gratifying of
the arts, but to cook well one must love and respect food."
- Craig Claiborne
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UPCOMING FOOD HOLIDAYS:
August is: National Catfish Month
National Water Quality Month
August
August
August
August
August
August
August

22
23
24
25
26
27
28

National
National
National
National
National
National
National

Pecan Torte Day

Spongecake Day
Peach Pie Day
Banana Split Day
Cherry Popsicle Day
Pots du Creme Day
Cherry Turnover Day

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SUCCOTASH IN DISGUISE
By MARK BITTMAN
The two things I love most about this dish of late-summer vegetables
and pasta are the crunch of the corn against the tenderness of the
pasta and the fact that I cannot seem to settle on a combination of
flavorings that I think is best. This is an issue in many made-up
dishes: because they lack real roots, they can be made to appear to
have originated almost anywhere.
Pasta, of course, is Italian, but the combination of corn, summer
squash and tomatoes is very American, coming close to being succotash
but without the frequently included lima beans.
The very presence of the corn calls out for a Southwestern
treatment: good chili powder, a little bit of cayenne, perhaps some
cilantro. But with pasta this seems too heretical even for a culinary
atheist like me, so I usually go in a tamer direction: a suspicion of
garlic with some fresh tarragon or basil.
I also enjoy the dish cooked with an onion and finished with chopped
parsley and grated Parmesan; this might almost convince you that it
has an Italian pedigree.
This dish is flexible not only in its flavorings but in its
ingredients. You can use onions, garlic or shallots, singly or in
combination; add string beans (or even fresh limas) to the mix;
substitute eggplant for the zucchini. Think of it as a delicious
melange of whatever is on hand.
The cooking is straightforward and there is no ahead-of-time
anything. Shuck the corn and cut the kernels off the cob: do this
with a sharp knife in a shallow bowl in the sink to maximize yield
and minimize mess. Set a pot of water to boil and start the kernels
cooking in a skillet; you want them to brown nicely. Meanwhile, dice
the zucchini or summer squash, the onion or whatever else you are
using. The tomatoes go into the pan last.
The pasta cooks as the tomatoes break down; this, at least, seems
Italian. But clearly not everything needs to be traditional to be
good.
Pasta With Corn, Zucchini and Tomatoes
======================================
Salt and pepper
3 tablespoons extra virgin olive oil, or 2 tablespoons oil and
1 tablespoon butter
1 cup corn kernels (from 2 or 3 ears)
1 cup diced zucchini or summer squash (from 2 or 3 small

vegetables)
1 medium onion or 3 or 4 shallots, diced
1/4 teaspoon minced garlic, optional
1 or 2 sprigs tarragon
4 plum or 2 large tomatoes, diced
1 pound cut pasta, like penne
1. Set a large pot of water to boil and salt it. Put 2 tablespoons
oil in a large skillet over medium-high heat and add corn. Cook,
stirring occasionally, until corn begins to brown. Add zucchini
and some salt and pepper. Cook, stirring occasionally, until
zucchini begins to brown.
2. Add onion or shallots and garlic if you are using it. Cook,
stirring occasionally, until onion softens, about 5 minutes. Add
tarragon and cook for 30 seconds, then tomatoes. Put pasta in
boiling water and cook until tender but not mushy, 10 to 15
minutes.
3. While pasta cooks continue to cook sauce, reducing heat when
tomatoes begin to break down. If sauce dries out (with plum
tomatoes, this is likely), add some pasta cooking water, about
1/2 cup at a time. When pasta is done, drain it, toss with sauce
and remaining oil or butter, and serve immediately.
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NEW ADDITIONS TO THE E-COOKBOOKS LIBRARY!
=========================================
"The Complete Beef Cookbook" - America is proudly falling in love
again - with beef!
"The Very Best of Emeril" - Kick up your kitchen another notch with
over 600 popular recipes!
"Pasta Perfetta" - Celebrate the versatility and ease of
pasta cookery!
"The Bread Baker Bible" - A MUST for any baking Enthusiast!
Find out why the E-Cookbooks Library is one
of the greatest values on the internet!
http://www.e-cookbooks.net/elibrary/
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This Week's Wine Selection
==========================
FEUDI DI SAN GREGORIO Falanghina Sannio 2003

Price: $17

Aromas of lemons and rhubarb turn to minerals, melons, and honey.

Medium- to full-bodied, with lovely acidity and a long, ripe fruit
aftertaste. Delicious. One of the best values in Italian white.
Drink now. From Italy. 70,000 cases made.
Serve With:
Untraditional Pizza
===================

1 pound pre-formed pizza crust such as Boboli

4-6 tablespoons pesto sauce
1/4-1/3 cup thinly sliced sundried tomatoes (in olive oil)
4-5 ounces Brie cheese, chilled
1-2 tablespoons pine nuts (optional)
1-2 tablespoons freshly grated Parmesan cheese
freshly ground black pepper
Preheat oven to 475F. Spread pesto evenly over the surface of pizza
crust. Drain the sundried tomatoes of oil, slice very thin, and
distribute evenly over pizza. Slice the Brie thinly and arrange it on
the pizza like the spokes of a wheel. Add the pine nuts if desired,
and sprinkle with Parmesan and black pepper. Bake in a hot oven for
7-10 minutes until cheese is bubbly and edges of crust are lightly
browned. Slice into large or small wedges and serve immediately.
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SECRETS TO FIXING ANY DOG PROBLEM!
This is hands-down the most powerful dog training
information you will ever see!
http://www.e-cookbooks.net/dogproblems/
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FOOD FUNNIES: The Top 10 Signs You're A Lousy Cook
==================================================
10. Your family automatically heads for the table every time they
hear a fire siren.
9. Your kids know what "peas porridge in a pot nine days old"
tastes like.
8. Your son goes outside to make mud pies, the rest of the family
grabs forks and follows him.
7. Your kids favorite drink is Alka-Seltzer.
6. You have to buy 25 pounds of dog food twice a week for your toy
poodle.
5. Your kids got even with the neighborhood bully by inviting him
over for dinner.
4. Your kids got suspended from school for trying to smuggle toxic
waste in their lunch bags.
3. Your husband refers to the smoke detector as the oven timer.
2. No matter what you do to it, the gravy still turns bright purple.
... and the #1 Sign You're A Lousy Cook ...
1. You burned the house down trying to make jelly.
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Applebee's Santa Fe Stuffed Chicken

===================================
8 skinless, boneless chicken breasts
1 (8 ounce or larger) package Monterey jack cheese,
1/2 cup butter, melted
1 cup Italian seasoned bread crumbs
1 1/2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
1 small red bell pepper
1 small green bell pepper
Cut some of the cheese into 8 slices, and reserve part of it for the
cheese sauce. Place 1 chicken breast between two sheets of wax paper.
Working from the center to the edges pound with a meat mallet until
flat and rectangular shaped. Repeat with remaining breasts. Wrap the
flattened chicken breasts around cheese. Secure with wooden picks or
uncooked spaghetti noodles.
Combine the bread crumbs, parmesan cheese, salt, cumin and pepper.
Roll the secured chicken pieces in the melted butter and then in the
bread crumb mixture. Place chicken breasts in a 13 x 9-inch baking
dish, but don't crowd them. Drizzle the remaining butter over all
eight of the breasts. Refrigerate for 1 hour or freeze to bake later
(baking time will be increased by about 5 to 10 minutes).
Bake in a preheated 400F oven for 25 to 30
is done. Make a roux with butter and flour.
Bring to a simmer. Add cheese and lower the
so cheese does not burn. Add milk as needed
sauce. Dice bell peppers.

minutes or until chicken

Add about 1 cup milk.
heat, stirring constantly
to thin out the cheese

When chicken is done, pour some cheese sauce over top and sprinkle
with diced peppers.
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Pepper Steak with Rice
======================
3 cups hot, cooked rice
1 lb. lean round steak, cut into 1/2" strips
1 tablespoon paprika
2 tablespoons butter
2 cloves garlic, crushed
1 1/2 cups beef broth
1 cup sliced green onion, including tops
2 green peppers, cut into strips
2 tablespoons cornstarch
1/4 cup water
1/4 cup soy sauce
2 large tomatoes, cut into 8's
While rice is cooking, pound meat to 1/4" thickness. Sprinkle meat
with paprika and allow to stand while preparing other ingredients.
Using a large skillet, brown meat in butter. Add garlic and broth
and simmer covered for 30 minutes. Stir in onions and green peppers.
Cover and cook 5 minutes more. Blend cornstarch, water and soy sauce.
Stir into meat mixture. Cook, stirring until clear and thickened about 2 minutes. Add tomatoes and stir gently. Serve over hot rice.

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Lamb Chops with Peanut Sauce
============================
3/4 cup purchased Asian peanut sauce
2 tablespoons soy sauce
1 tablespoon fresh lime juice
1 tablespoon grated fresh ginger
8 (3/4- to 1-inch-thick) loin lamb chops
Prepare barbecue (medium-high heat). Whisk together first 4
ingredients in small saucepan. Brush about 5 tablespoons of sauce
over both sides of chops. Reserve remaining sauce. Grill chops to
desired doneness, about 4 minutes per side for medium-rare. Place 2
chops on each of 4 plates. Bring remaining sauce to simmer. Drizzle
over lamb and serve.
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Greek Stuffed Eggplant
======================
2 medium eggplants
4 scallions (including green tops), chopped
6 cloves garlic, peeled and minced
1 cup chopped celery, including some leaves
2 medium tomatoes, chopped
1 green bell pepper, seeded and chopped
1/2 teaspoon crumbled bay leaves
1/2 teaspoon dried oregano
1 teaspoon dried mint
3 tablespoons diced fresh parsley
1/4 cup olive oil, divided
1 cup chicken broth
Freshly ground black pepper
Kalamata olives (optional)
Feta cheese (optional)
Peel eggplants lengthwise, leaving 1 inch bands of peel. Halve
eggplants lengthwise. Scoop out centers to make boats. Chop scooped
out eggplant pulp; put into a large mixing bowl. Add scallions,
garlic, celery, tomatoes, green pepper, bay leaves, oregano, mint and
parsley; mix well.
Stuff eggplant boats with mixture. Sprinkle with a little olive oil.
Place boats in a baking dish. Pour chicken broth and remaining olive
oil into dish, around the boats. Cover and bake in a preheated 325F
oven for 45 minutes, or until eggplant is tender. Garnish with
freshly ground black pepper, Kalamata olives and feta cheese.
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Spicy Dill Pickles
==================
12 pickling cucumbers
2 cups water
1 3/4 cups distilled white vinegar
1 1/2 cups packed coarsely chopped fresh dill
1/2 cup sugar
8 garlic cloves, chopped
1 1/2 tablespoons coarse salt
1 tablespoon pickling spice

1 1/2 teaspoons dill seeds

1/2 teaspoon dried crushed red pepper
Combine all ingredients except dill sprigs in large bowl. Stir, let
stand at room temperature 2 hours until sugar and salt dissolve.
Transfer 4 cucumbers to each
Pour pickling mixture over to
jar. Cover jars with lids and
days. Pickles will stay fresh

of three 1 1/2-pint wide-mouth jars.

cover. Place a few dill sprigs in each
close tightly. Refrigerate at least 10
for up to 1 month. Keep refrigerated.

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Mediterranean Chicken Salad
===========================
6 tablespoons olive oil
2 tablespoons plus 2 teaspoons tarragon vinegar
1 tablespoon chopped fresh tarragon
1/2 tablespoon fresh lemon juice
1/2 tablespoon Dijon mustard
3 cups diced cooked chicken (from one 3-pound cooked chicken)
1/2 cup orzo (rice-shaped pasta; about 3 ounces)
1 cup halved cherry tomatoes (about 10 ounces)
1 6-ounce jar marinated artichoke hearts, drained
1/2 cup coarsely chopped pitted Kalamata olives
1/3 cup dried currants
1 1/2 tablespoons drained capers
Combine oil, vinegar, tarragon, lemon juice, and mustard in small
bowl; whisk to blend. Season dressing to taste with salt and pepper.
Place chicken in medium bowl. Mix in 1/4 cup dressing.
Cook orzo in large pot of boiling salted water until just tender but
still firm to bite. Drain. Rinse under cold water to cool; drain
well. Transfer orzo to large bowl. Stir in remaining dressing and
toss to coat. Add chicken mixture, tomatoes, artichoke hearts,
olives, currants, and capers. Season salad to taste with salt and
pepper and serve.
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Grilled Herb Garlic Bread
=========================
2 sticks (1 cup) unsalted butter, cut into pieces
4 garlic cloves, minced
1 tablespoon kosher salt
1/2 cup finely chopped fresh flat-leaf parsley
2 large round loaves of crusty bread, halved horizontally
Prepare grill for cooking. Heat butter with garlic and salt over
moderate heat, stirring, until melted. Transfer to a bowl and cool.
Stir in parsley and pepper to taste.
Brush cut sides of bread with half of garlic butter. Grill bread,
cut sides down, 5 to 6 inches over glowing coals 2 minutes. Turn
bread over and brush with remaining garlic butter. Grill until golden
brown, 2 to 3 minutes more.
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Oatmeal Toffee Cookies

======================
3/4 cup butter, softened
1/2 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups rolled oats
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped pecans
2 cups toffee baking bits
Preheat oven to 300F. Line cookie sheets with parchment paper. In a
medium bowl, cream together the butter and brown sugar. Stir in the
egg and vanilla until smooth. Sift together the flour, salt and
baking soda, stir into the creamed mixture. Then stir in the rolled
oats. Finally, stir in the chopped candy bar pieces.
Drop dough by rounded tablespoons onto the prepared cookie sheets,
and flatten slightly. Bake for 10 to 18 minutes in the preheated
oven. Cookies will have a dry appearance when finished baking.
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This Week's Culinary Quiz Answer: Kiwifruit
Kiwifruit (Actinidia chinensis) were called Yangtao in China, their
country of origin, renamed Chinese gooseberry when they were
introduced to New Zealand in 1906, and finally named kiwi fruit when
imported into the U.S. market in the early 1960s. The French call it
souris vgtales, "vegetable mice".