* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 10, No. 33 = = = = = = = = = = = = = = = = = = = = = = = = = = = COOKING APRONS ARE COOL!!! ========================== With over 600 different styles, you're sure to find a design that's just right for you. They also make a terrific gift idea! http://www.coolaprons.com =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= THIS WEEK'S FEATURES AND RECIPES: > Article: Easier Than Pie: Make It Cobbler > Wine Appreciation: d'Arenberg Footbolt Shiraz 2004 > Food Funnies: The Top Ten Signs You're Too Fat S E L E C T E D R E C I P E S : * KFC Rotisserie Gold Marinade http://www.e-cookbooks.net/recipes2/09161.htm * Super Short Ribs http://www.e-cookbooks.net/recipes2/09162.htm * Creamy Chicken-Pasta Soup http://www.e-cookbooks.net/recipes2/09163.htm * Meatballs and Gravy http://www.e-cookbooks.net/recipes2/09164.htm * Easy Cheesy Potato Casserole http://www.e-cookbooks.net/recipes2/09165.htm * Autumn Salad with Bleu Cheese http://www.e-cookbooks.net/recipes2/09166.htm * Spiced Pumpkin Bread http://www.e-cookbooks.net/recipes2/09167.htm * Heavenly Bites http://www.e-cookbooks.net/recipes2/09168.htm > Healthy Eating: Low Carb: Cheese and Beer Soup http://www.e-cookbooks.net/recipes/lc35.htm Diabetic: Fruit Smoothies http://www.e-cookbooks.net/recipes/diab33.htm Low Fat: Apple Crumble http://www.e-cookbooks.net/recipes/lowfat30.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= THE E-COOKBOOKS LIBRARY - ALL YOU NEED TO COOK IT RIGHT! ======================================================== Discover Over 100 World Class Cookbooks! http://www.e-cookbooks.net/elibrary/ =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Kelley's Cooking Tips ===================== Microwave Tips: * Choose foods that cook well in moist heat: chicken, fish, ground meat, vegetables, sauces and soups. * Pieces that are about equal in size and shape will cook more uniformly. * You can reduce the liquid used in cooking beverages, soups, vegetables, fruits, and main dishes by about one third because less evaporates in microwave cooking. * Choose a microwave-safe container slightly larger than the dish required for cooking the recipe in a conventional oven. * To create a crusty look on baked items, grease pans with an acceptable vegetable oil and add ground nuts or crumbs. * Add lowfat cheese and other toppings near the end of cooking to keep the top from becoming tough or soggy. Have a cooking question? Kelley has your answer! Mailto:Kelley@e-cookbooks.net =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= This Week's Culinary Quiz (Answer at the bottom of page) What was the first ready-mix food to be sold commercially? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Quote of the Week: "Wine is the intellectual part of a meal while meat is the material." - Alexandre Dumas (1802-1870) =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Subscribe to the VJJE Recipe Weekly - It's fun and it's free! http://www.e-cookbooks.net/sub1.htm SHARING IS NICE! Send this ezine to a friend by clicking "Forward" and filling in the "To" address, or get it from your Address Book. Show everyone you have GREAT TASTE! =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= UPCOMING FOOD HOLIDAYS: September is: National Biscuit Month National Chicken Month National Cholesterol Awareness Month National Honey Month National Mushroom Month National Organic Harvest Month National Papaya Month National Rice Month September 9 - National Steak au Poivre Day September 10 - National Hot Dog Day September 11 - National Hot Cross Bun Day September 12 - National Chocolate Milkshake Day September 13 - National Peanut Day September 14 - National Cream-Filled Donut Day September 15 - National Creme de Menthe Day September 16 - National Cinnamon Raisin Bread Day =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Personalized Chef Coats! ======================== Kick it up a notch with a touch of class! Create a personalized and professional look in your kitchen. http://www.coolaprons.com/coats.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Easier Than Pie: Make It Cobbler By Mark Bittman For most of us, the two-crust fruit pie is a thing of the past, a calorie-bloated hassle that buried its contents under a mound of dough, and so dry that it begged for ice cream the way some cookies need milk. Tarts, in which the crust is enriched by an egg or two, are preferable, but they require work, patience and even a bit of practice. Enter the cobbler, in which a very rich, quite sweet crust is spooned over sweetened fruit and baked until browned. The topping resembles cookie dough and turns golden as it bakes. Though the results are undeniably inelegant, they’re completely irresistible. A cobbler can be made with nearly any fruit, with the exception of the most delicate, like strawberries and raspberries. Late-summer peaches and nectarines are fantastic, as are early fall apples and pears. Perfect, at this moment, are blueberries, which have a tartness that perfectly complements the sweetness of the dough. I produce the dough in a food processor, but you can easily make it by hand. Soften the butter a bit first, then cream it with the sugar, stir in the egg, and then mix in the remaining dry ingredients all at once. In the food processor, this takes 3 minutes; by hand it might take 5 or at the most 10. A few options: You can spice the blueberries with a little bit of cinnamon (no more than a teaspoon), or with a mixture of cinnamon and other "sweet" spices, like ginger, allspice, ground cloves and so on. Better, to my taste, is to add a teaspoon or more of grated lemon zest to both blueberries and dough. No matter how you season the cobbler, though, it will remain so moist and rich that ice cream becomes a luxury rather than a necessity. Blueberry Cobbler ================= 4 to 6 cups blueberries, washed and well dried, or other fruit 1 cup sugar, or to taste 8 tablespoons (1 stick) cold unsalted butter, cut into bits, more for greasing pan 1/2 cup all-purpose flour 1/2 teaspoon baking powder Pinch salt 1 egg 1/2 teaspoon vanilla extract 1. Preheat oven to 375F. Toss fruit with half the sugar and spread it in a 1 1/2-inch-deep lightly buttered 8- or 9-inch square or 9-inch round baking pan. 2. In a food processor, combine flour, baking powder, salt and remaining 1/2 cup sugar and pulse. Add butter and process for 10 seconds, until well blended. Beat egg and vanilla together by hand and add to mixture. 3. Drop mixture onto fruit by tablespoonfuls; do not spread it out. Bake until just starting to brown, 35 to 45 minutes. Serve within an hour or so. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= FOOD AND COOKING MOUSEPADS! =========================== Brighten up your desktop with a tasty looking mousepad! We offer hundreds of different styles covering many popular themes! http://www.e-cookbooks.net/mousepad/ =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Wine Selection ========================== d'Arenberg Footbolt Shiraz 2004 Price: $17 Outstanding dark, rich, intense and spicy Aussie Shiraz. Four decades of young d'Arenberg Shiraz have been very consistent in color, a deep red-purple, then the immediate hallmarks of spicy, lifted ripe peppery mulberry and blackberry fruit aromas. Richer chocolate, stewed plum mint and spicy, cedary pepper smells and often cinnamon follow the initial attack of primary fruit characters. Serve With: Medallions of Venison with Port and Cranberries =============================================== 1 cup chicken stock or canned low-salt broth 1 cup beef stock or canned beef broth 1/2 cup ruby Port 1/3 cup whole berry cranberry sauce 3 tablespoons butter 8 (3 to 3 1/2 ounce) venison medallions (each about 1/2 to 3/4 inch thick) Combine chicken and beef stocks in heavy small saucepan. Boil until liquid is reduced to 1 cup, about 15 minutes. Add Port and boil until liquid is reduced to 3/4 cup, about 15 minutes. Whisk in cranberry sauce and simmer until sauce thickens slightly, about 4 minutes. Whisk in 1 tablespoon butter. Season sauce with salt and pepper. Set aside. Sprinkle venison with salt and pepper. Melt remaining 2 tablespoons butter in large nonstick skillet over high heat. Working in batches, add venison to skillet and cook to desired doneness, about 2 minutes per side for medium-rare. Divide sauce among 4 plates. Place 2 venison medallions atop sauce on each plate. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= FOOD FUNNIES: The Top Ten Signs You're Too Fat ============================================== 10. Only thing you read: takeout menus. 9. You've had a garage door installed in your bedroom. 8. Got cable just for the Food Network. 7. You skip your son's wedding because you don't want to miss Blimpie's 2-for-1 sale. 6. Red Cross changed your blood type from "O" to "Pancake batter". 5. Scientists won a Nobel Prize for measuring your gravitational field. 4. Blinking leaves you winded. 3. You buy ham by the square foot. 2. Southwest Airlines makes you purchase 3 tickets. ... and the #1 Sign You're Too Fat ... 1. You start every day with a nice, steaming cup of gravy. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= KFC Rotisserie Gold Marinade ============================ 1/4 cup oil 1 tablespoon honey 1 tablespoon lime juice 1/4 teaspoon paprika seasoned salt to taste (optional) Mix all ingredients well in saucepan and warm just to melt honey. Arrange 4 chicken breast halves, skin-side up, in a baking dish or pan sprayed with Pam. Bake, uncovered, at 400F, about 35-40 minutes, basting pieces (without turning them) 3-4 times during baking or until nicely browned. Immediately upon removing from oven, seal baking dish or pan tightly in foil and let stand 15-20 minutes before serving. Although this recipe calls for baking in the oven, it will actually taste like rotisserie-cooked chicken. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Super Short Ribs ================ 1 tablespoon olive oil 4 1/4 pounds beef short ribs 2 onions, quartered 1 (8 1/4-ounce) can pineapple chunks with syrup 1 (14 1/2-ounce) can beef broth 1/2 cup bottled chili sauce 1/4 cup honey 3 tablespoons Worcestershire sauce 4 garlic cloves, chopped Chopped fresh parsley Preheat oven to 350F. Heat oil in heavy large ovenproof pot over medium-high heat. Add ribs and brown well, turning frequently, about 10 minutes. Add onions, pineapple with syrup, broth, chili sauce, honey, Worcestershire sauce and garlic to ribs; stir to coat. Cover pot and bake ribs 1 hour. Uncover and bake until ribs are tender, about 1 hour. Season to taste with salt and pepper. Sprinkle with parsley. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Creamy Chicken-Pasta Soup ========================= 3 tablespoons butter 4 ounces button mushrooms, sliced 1 cup sliced celery 1 cup shredded carrots (about 2 medium) 1 medium onion, chopped 3 tablespoons all purpose flour 6 cups chicken stock or canned low-salt chicken broth 1 1/2 cups half and half 2 tablespoons chopped fresh parsley 1 1/2 pounds chicken tenders, cut into 1/2-inch pieces 1 cup penne pasta 1/4 pound sugar snap peas, halved diagonally 3 tablespoons fresh lemon juice Melt butter in heavy large pot over medium heat. Add mushrooms, celery, carrots and onion. Cook until celery and onion are tender, about 5 minutes. Add flour and cook 3 minutes, stirring frequently. Gradually mix in chicken stock. Bring soup to simmer, stirring frequently. Add half and half and chopped parsley and simmer 5 minutes. Add chicken tenders and simmer until cooked through, about 5 minutes. Cook penne pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta. Bring chicken soup to simmer. Mix in cooked pasta and sugar snap peas and simmer 2 minutes. Mix in lemon juice; season to taste with salt and pepper. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Meatballs and Gravy =================== 1 1/2 lbs. lean ground beef 1/2 lb. ground pork 2 slices white bread, soaked in water and squeezed dry 1/2 cup minced onions 3 tablespoons chopped fresh parsley or 1 tablespoon dried parsley 1 large egg, beaten 3/4 teaspoon salt 1/2 teaspoon fresh ground pepper, divided 1 pinch nutmeg 3 teaspoons vegetable oil, divided 1 (14 1/2 ounce) can beef broth 1 (14 1/2 ounce) can chicken broth 1/4 cup water 2 tablespoons cornstarch 1/4 teaspoon fresh grated lemon rind 1/4 teaspoon dried thyme Combine ground beef, pork, bread, onion, parsley, egg, salt, 1/4 teaspoon pepper and the pinch of nutmeg in medium bowl. Shape mixture into 1 inch balls. Heat 1 1/2 teaspoons oil in large skillet over medium heat. Add half of the meatballs and cook until browned, about 6 to 8 minutes; drain oil. Transfer meatballs to paper towel lined plate. Repeat with remaining 1/12 teaspoon oil and meatballs. Add beef and chicken broths to skillet, return meatballs to skillet. Bring to a boil; reduce heat, cover and simmer, 30 minutes. In a small bowl combine water and cornstarch, stir well to make a slurry. Add to meatballs and broth. Bring to a gentle boil to thicken. Add remaining pepper, grated lemon peel and thyme. Cook slowly 5 minutes longer. Serve over mashed potatoes, buttered noodles, or steamed white rice. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Easy Cheesy Potato Casserole ============================ 1 pound Velveeta cheese, cubed 2 cups mayonnaise 1 (2 pound) package frozen hash brown potatoes, thawed 1 white onion, chopped 1 (3 ounce) jar real bacon bits Preheat oven to 350F. In the microwave, melt cheese in a large microwave-safe bowl. Stir in mayonnaise, potatoes and onions. Spread in a 9x13 inch baking dish and top with bacon bits. Bake in preheated oven for 1 hour, or until hot and bubbly. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Autumn Salad with Bleu Cheese ============================= 1/4 cup orange juice 1/4 cup Canola oil 3 tablespoons apple cider vinegar 2-3 packets sugar substitute 1/4 teaspoon salt 1/8 teaspoon pepper 8 cups torn chilled salad greens 1 cup diced red apples 1/4 cup crumbled bleu cheese 1/4 cup chopped toasted pecans Combine the first 6 ingredients in a jar. Cover and shake vigorously. Chill to blend flavors. Before preparing salad, chop the apples and put a little of the dressing on the apples to prevent them from browning. Shake dressing again and toss with salad greens, drained apples, and bleu cheese. Garnish with toasted pecans. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Spiced Pumpkin Bread ==================== 3 cups sugar 1 cup vegetable oil 3 large eggs 1 16-ounce can solid pack pumpkin 3 cups all purpose flour 1 teaspoon ground cloves 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon baking powder 1 cup coarsely chopped walnuts (optional) Preheat oven to 350F. Butter and flour two 9x5x3-inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in walnuts, if desired. Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Heavenly Bites ============== 1/2 cup packed brown sugar 1/4 cup butter or margarine 1/2 teaspoon vanilla 1 egg white 1 cup flour 3 tablespoons unsweetened cocoa 1/2 teaspoon baking soda 1/8 teaspoon salt 1/2 cup butterscotch chips Heat oven to 375F. In a large bowl, beat brown sugar and margarine until light and fluffy. Add vanilla and egg white; mix well. Add flour, cocoa, baking soda and salt; blend well. Stir in chips. Drop by teaspoonfuls on to ungreased cookie sheet. Shape gently into balls with your fingers. Bake at 375F for 8-9 minutes. Cool 1 minute on sheet and then transfer to let cool completely. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: Aunt Jemima Pancake Flour In 1889, Aunt Jemima pancake flour, invented at St. Joseph, Missouri, was the first self-rising flour for pancakes and the first ready-mix food ever to be introduced commercially. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= 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 =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Receive The Leading Recipe Ezine On The Internet! http://www.e-cookbooks.net/sub1.htm Our privacy policy can be reviewed at: http://www.e-cookbooks.net/privacy.htm To cancel your subscription: mailto:Remove@e-cookbooks.net?subject=Remove =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=