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Gourmet Bytes from Bedrock Press Archives Index
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================================================ Become a Sponsor - Top Sponsor Ads - Only $2 ================================================ _________________ Bedrock Glossary __________________ Baguette (ba-GET) - A small narrow loaf of French bread often used for sandwiches. Fork-tender - A degree of doneness for cooked vegetables and meats. Only a slight resistance should be felt when food is pierced with a fork. Steep - To allow food, such as tea, to stand in hot liquid to extract flavor and/or color. Twist - A curl of citrus peel that is used to flavor a drink (for example, ???a twist of lemon??™).
================================================ Menu of the Month - August 2005 Pack a lunch and enjoy an outing in the park with family and friends. Fresh Broccoli Salad CC??™s Crazy Crackers Dill Pickle Potato Salad Butterscotch Blondies Twisted Ice Tea (All menu recipes are included in this edition.) ***************************** For previous menus, visit ???Menu of the Month Archives??™ at
================================================ Make a statement in your kitchen with personalized aprons -- just like professional chefs wear. <> Durable Construction <> Extra-Long Ties color of your choice. Great gift idea! http://tinyurl.com/66khz ================================================
Recipe: Chicken Caesar Po-Boys 2 baguettes 3 (6-oz. each) boneless skinless chicken breasts 1 env. Caesar salad dressing mix 3/4 c. sliced red onion 1-1/2 c. sliced fresh mushrooms 1/4 c. olive oil 6 - 8 slices Swiss cheese Cut each baguette in half crosswise then split lengthwise (4 pieces). Turn oven on moderate heat and place bread slices in oven to crisp (approximately 5 minutes). Cut chicken into strips, place in a bowl and sprinkle with salad dressing mix; set aside. In a large skillet, saute sliced onion and mushrooms in oil over medium heat for 3 minutes. Add chicken and cook for 6 minutes or until chicken juices run clear. Spoon chicken mixture onto bottom half of baguettes; top with cheese slices and run under broiler for 4 minutes or until cheese has melted. Set bread tops in place over melted cheese; cut each baguette in half crosswise. Serve warm or tightly wrap in foil if Po-Boys are to be served later. Yields 4 servings.
====================================================== ====================================================== Recipe: Fresh Broccoli Salad 1 c. mayonnaise 1/2 c. granulated sugar 1/4 c. red wine vinegar 4 c. fresh broccoli florets 1/2 c. golden raisins 1/2 c. broken pecans 1/2 c. chopped red onion 1/2 c. chopped celery 1/2 c. crumbled cooked bacon In a small bowl or large cup, whisk together mayonnaise, sugar and vinegar; set aside. Separate florets from broccoli stalks. Combine broccoli, raisins, pecans, onion, celery and bacon in a large serving bowl. Pour prepared dressing over salad and toss to coat all ingredients. Cover and chill before serving. Yields 4 to 6 servings.
====================================================== Shop for Kitchen Products, Cookbooks and Gourmet Foods at ____________________ Amazon.com ____________________ Bookmark the following link and all future Amazon purchases made through this link will help support Bedrock Press: http://www.amazon.com/exec/obidos/redirect-home/bedrockpress-20 ====================================================== Recipe: CC??™s Crazy Crackers 1(20-oz.) pkg. oyster crackers 1 (1-oz.) pkg. dry ranch dressing mix 1 tsp. dried dill weed 1/8 tsp. garlic powder 1 c. canola oil Place crackers in a large mixing bowl. Sprinkle in dressing mix, dill weed and garlic powder. Drizzle oil over ingredients in bowl; stir frequently until all oil is absorbed. Store in an air-tight container. Recipe Note: Oyster crackers may be replaced with 4 sleeves of saltine crackers broken into bite-size pieces.
====================================================== Become a Sponsor - Top Sponsor Ads - Only $2 Recipe: Dill Pickle Potato Salad 3 lbs. potatoes (about 8 med.), peeled and diced 6 hard-cooked eggs, peeled and chopped 3 celery ribs, chopped 6 green onions, chopped (both white and green portions) 2 med. dill pickles, finely chopped 1-1/2 c. mayonnaise 4 tsp. prepared mustard 1/4 c. dill pickle juice 1 tsp. celery seeds 1 tsp. salt 1/2 tsp. ground black pepper 4-6 lettuce leaves (optional) Peel potatoes and cut into bite-size chunks. Place potatoes in a large pot or Dutch oven and cover with water. Bring to a boil over high heat; reduce heat and simmer for 20 minutes or until fork-tender. Remove from heat and drain in a colander; set aside to cool. Transfer cooled potatoes to a large bowl. Add chopped eggs, celery, onions and pickles. Prepare dressing in a small bowl by combining mayonnaise, mustard, pickle juice, celery seed, salt and pepper. Pour dressing over potato mixture and mix well. Cover and refrigerate for at least 4 hours before serving. Serve in a lettuce-lined bowl if desired. Yields 8 to 10 servings.
====================================================== Recipe: Butterscotch Blondies 1-1/2 c. brown sugar, firmly packed 1/2 c. butter or margarine, melted 1-1/2 tsp. maple flavoring 2 eggs, lightly beaten 1-1/2 c. all-purpose flour 1 tsp. baking powder 1 c. chopped pecans or walnuts In a large mixing bowl, combine brown sugar, melted butter and maple flavoring. Beat in eggs, one at a time. In a separate bowl, combine flour and baking powder. Gradually stir flour into egg mixture. Add nuts and mix to combine ingredients. Grease a 9-inch square baking pan with cooking spray; transfer batter to pan. Bake at 350F (175C) for 30 minutes or until a toothpick inserted in middle of pan comes out clean. Cool completely before cutting. Yields 16 blondies.
====================================================== _________________ Support Bedrock Press _________________ Bookmark the following link and every future purchase of award winning appetizers you make will help support ???Gourmet Bytes??™ from Bedrock Press. Your guests will think the party was catered -- http://tinyurl.com/6xx8t ======================================================
Recipe: Twisted Ice Tea 6-1/2 c. boiling water, divided 1/2 c. granulated sugar 6 black tea bags 1-1/2 c. fresh orange juice, strained to remove pulp 2 T. fresh lemon juice Ice cubes Thin slices of lemon rind (???twists??™) Bring 2 cups of water to a boil in a medium pot. Add sugar, stir until dissolved and remove from heat. Immediately add tea bags to hot solution and steep for 8 to 10 minutes. Remove tea bags with a slotted spoon. Add remaining 4-1/2 cups of water, orange juice, and lemon juice; stir. Let cool. Pour into a covered pitcher or jug and refrigerate until well chilled. To serve, run the outside of a strip of lemon rind (the yellow, not white side) around the rim of a tall glass filled with ice. Pour tea over ice, hold lemon rind over glass, twist and drop into tea. Yields 2 quarts.
==================================================== ???Cooking 101??™ from Bedrock Press ??“ published monthly <> Previous ???Cooking Class??™ articles http://www.bedrockpress.com/cooking-class-archives.html <> Current edition of ???Cooking 101??™ http://archives.zinester.com/30072/ ___ Subscribe at http://www.bedrockpress.com/subscribe.html ___
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| << August08, 2005 - Gourmet Bytes - July 2005 Edition |
September10, 2005 - Gourmet Bytes - September 2005 Edition >> |
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