To: [EMAIL PROTECTED] From: "teacher_stuff2001" <[EMAIL PROTECTED]> Date: Fri, 30 Aug 2002 15:39:22 -0000 Subject: TeacherStuff Newsletter Newsletter - Extra - TeacherStuff-Please get in requests for penpals and unit
------------------------ Yahoo! Groups Sponsor ---------------------~--> 4 DVDs Free +s&p Join Now http://us.click.yahoo.com/pt6YBB/NXiEAA/MVfIAA/o1XolB/TM ---------------------------------------------------------------------~-> I will start sending out TeacherStuff newsletter twice a week (Tuesday and Thursday)next week. I have had a problem with back and neck problems but am feeling much better after the nerve block yesterday. Some of you belong one of my other newsletters, Nancy's Kitchen (http://www.nancyskitchen.com). I have had requests that I send out any extra editions of that newsletter to please send it out here as well. I sent out this recipe sampler to them. Thought some of you would enjoy it as well. I got permission to print these recipes and wanted to share them with you. Working on the Newsletter over the holiday weekend. Please send me any unit ideas you wish me to research over the weekend so I can start posting them in the next newsletters. If you have a class that you wish to find penpals for please send me that information as well. Just wanted you to know that E-Cookbooks is running a holiday special until September 2nd. It is probable that the usual cost of $14.95 will increase after the holiday special. E-Cookbook's Lifetime Membership is only $9.97. E-Cookbooks library is running a 3 day special until September 2nd. For only $9.97 (a $5 savings) you can get a lifetime membership to the E-Cookbooks library. It has over 60 different cookbooks in its current library and is adding more often. Some of the cookbooks are Fanny Farmer 1918 Cookbook (718 pages), The Grillmaster (222 pages), Insider's Master Recipe Index (copycat recipes with 478 pages), Economeals, Native American Health Recipes, Holiday Recipes, and many more. A great bargain. (Used a calculator and found each book cost less than 16 cents and you don't even need shelf room to put them on. * If you purchase the CD ROM version it does not include a lifetime membership. http://hop.clickbank.net/?siggy/vjjepub <a href="http://hop.clickbank.net/?siggy/vjjepub";>Holiday Special - $9.97 for a lifetime membership to E-Cookbooks Libary. </a> I have permission to send you a sampler of recipes the Ecookbook Library from their recipe books. These are all ones I have tried and like. Creole Candied Yams 1 Can Whole yams [30 oz.] 1/4 Cup Seedless raisins Juice from 1 lemon 1 Teaspoon Cinnamon 2 Tablespoon margarine 1 Apple, cored and sliced 2 Peaches, peeled and sliced 1/2 Cup Dark brown sugar 1/2 Cup White sugar Remove yams and place in casserole dish. Pour liquid from yams into bowl. Add white sugar, brown sugar, and cinnamon, and mix until dissolved. Pour over yams. Mix fruit together; add to yams and liquid. Dot with margarine. Bake in 400 F. oven for about 45 min. or until syrup has thickened slightly and yams look glazed. Variation: Substitute oranges for peaches. Source: The Cookin' Cajun (51 pages) http://hop.clickbank.net/?siggy/vjjepub ============================== Banana Nut Muffins 2 cups brown rice flour 1 cup tapioca flour 2 tablespoons potato starch flour 2 tablespoons baking powder (non-aluminum) 2 tablespoons fructose 1 teaspoon xantham gum 1/2 teaspoon agar agar 1/2 teaspoon sea salt 4 medium bananas, peeled & mashed 3/4 cup almonds or walnuts, chopped 1-3/4 cups rice milk 2 tablespoons cold pressed sunflower oil 1 teaspoon vanilla extract Preheat oven to 350 F Mix dry ingredients with electric mixer. Slowly add rice milk while mixing. Add canola oil and vanilla extract. Add bananas. Spoon mixture into an oiled muffin pan. Bake at 350 F for 45 minutes or until top is light brown. Remove muffins from the pan and cool on a cake rack. Makes 12 Healthy Gourmet (26 Pages) http://hop.clickbank.net/?siggy/vjjepub ============================ Apple Meringue Tartlets Myra Ferree Shells: 4 egg whites 1/8 teaspoon cream of tartar 1/8 teaspoon salt 1 cup sugar 1/2 cup lightly toasted, finely chopped almonds (or can also be made with pecans or hazelnuts) Filling: 6 cups peeled, cored and sliced apples, tossed with 2 tablespoons lemon juice 1 cup apple cider 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/8 teaspoon cloves Topping: 1/4 cup lightly toasted almonds Prepare shells the day before: Pre-heat oven to 250 degrees. Beat egg whites, salt and cream of tartar until foamy, gradually add sugar and beat at high speed until very stiff and satiny (5-10 min). Fold in almonds. Cover a cookie tray with baker's parchment. Spread meringue into 10 rounds, each very slightly concave. Bake for 1 hour and 15 min. Turn oven off and slide tray out from under parchment so that parchment is resting directly on oven rack--let shells remain in oven to dry and cool 3 hours or overnight. Remove from oven, peel parchment off bottoms of meringues and (if not using that day) store in tightly closing cookie tin until ready to fill. Prepare filling: Combine sliced apples, cider and spices in large skillet with cover. Bring cider to simmer and cover and cook about 5 min. Remove cover, toss apples gently (try not to break slices up) and Continue to simmer on medium high heat, stirring/tossing apples until cider has evaporated and apples are lightly carmelized (about 10 min more). Remove from heat and cool. Can be made up to 3 days in advance and refrigerated. Assemble tartlets: Place each shell you are using on a dessert plate. Arrange apple slices On top to cover all but rim. If desired, sprinkle top with sliced or coarsely chopped toasted almonds (or other nuts). (not all tartlets need to be made at same time; once tart is assembled, use within 3 hours). Nutritional Analysis: Calories 265 per serving (makes 10 servings) Fat 8 g. Saturated fat - .4 g. Sodium 55 mg. Cholesterol 0 mg. Heart Smart Recipes http://hop.clickbank.net/?siggy/vjjepub ============================ Habanero Jelly Posted by Cliff Pendell: Ingredients 1 lb. habenero peppers 1 cup cider vinegar 1/2 cup aprocot nector 6 cup sugar 1 pkg. certo 6 drops orange food coloring Directions cut off stem ends of peppers blend together with 1/2 of the vinegar and aprocot nector. bring the vinegar and sugar to a boil, add the pepper and coloring and bring to a boil for two minutes. Add the certo and bring to a boil again. Skim , pour into jars and seal. makes about 24 oz of jelly. Recipes at Firegirl (50 pages) http://hop.clickbank.net/?siggy/vjjepub ============================== KFC Extra Crispy 1 whole frying chicken, cut up 6−8 cups shortening Coating: 1 egg, beaten 1 cup milk 2 cups all−purpose flour 2 1/2 teaspoons salt 3/4 teaspoon pepper 3/4 teaspoon MSG 1/8 teaspoon Garlic Powder 1/8 teaspoon Baking Powder Trim any excess skin and fat from the chicken pieces. Preheat the shortening in a deep−fryer to 350 degrees. Combine the beaten egg and= milk in a medium bowl. In another medium bowl, combine the remaining coating ingredients (flour, salt, pepper and MSG). When the chicken has marinated, transfer each piece to paper towels so that excess liquid can drain off. Working with one piece at a time, first dip in egg and milk then coat the chicken with the dry flour mixture, then the egg and milk mixture again, and then back into the flour. Be sure that each piece is coated very generously. Stack the chicken on a plate or cookie sheet until each piece has been coated. Drop the chicken, one piece at a time into the hot shortening. Fry half of the chicken at a time (4 pieces) for 12−15 minutes, or until = it is golden brown. You should be sure to stir the chicken around halfway through the cooking time so that each piece cooks evenly. Remove the chicken to a rack or towels to drain for about 5 minutes before eating. KFC Extra Crispy 9 KFC Cookbook (22 pages) http://hop.clickbank.net/?siggy/vjjepub =========================== My personal favorite cookbook - Insider's Master Recipe Index Applebee's Baby Back Ribs 3 racks (about 1 lb. each) pork baby back ribs, each cut in half Barbecue sauce: 1 cup ketchup 1/4 cup apple cider vinager 3 tablespoons dark brown sugar 3 tablespoons worcestershire sauce 1 teaspoon liquid smoke 1/2 teaspoon salt 1. Put ribs in a large pot with enough water to cover them. Bring water to a boil, reduce heat, cover and simmer 1 hour or until ribs are fork tender. 2. Mix all sauce ingrediants together in a medium sauce pan and bring to a boil, reduce heat and simmer uncovered, stirring often, for 30 minutes or until slightly thickened. 3.Heat broiler. Line broiler with foil for easy cleanup. Place ribs, meat side down, on broiler pan, brush with 1/2 the sauce and broil 4−5 inches from heat source for 6 to 7 minutes. turn ribs over, brush= with remaining sauce and broil 6 to 7 minutes longer or until edges are slightly charred. Insider's Master Recipe Index (478 pages) http://hop.clickbank.net/?siggy/vjjepub ======================== Bob Evan's Sausage Gravy 1 pound Bob Evans Farms Original Recipe Bulk Sausage 1/4 cup all−purpose flour 2 cups milk salt & pepper to taste 8 prepared biscuits Crumble sausage into a large skillet. Cook over medium heat until browned, stirring occasionally. Stir in flour until dissolved. Gradually stir in milk. Cook until thick and bubbly. Season with salt & pepper. Serve over hot biscuits. Insider's Master Recipe Index (478 pages) http://hop.clickbank.net/?siggy/vjjepub ======================== Boston Market's Sweet Potato Casserole 3 large sweet potatoes 1 cup sugar 2 eggs 1 stick butter, softened 1 tsp. vanilla extract Crunch Topping: 1/3 cup melted butter 1/3 cup flour 1 cup brown sugar 1 cup chopped pecans 1 tblsp. cinnamon Boil potatoes until tender. Take skin off when cooled and able to handle. Put in a large bowl and whip them until fluffy. Add all other ingredients. Pour into a greased casserole and top with the crunch topping. Bake at 350 for 45 minutes. Insider's Master Recipe Index (478 pages) http://hop.clickbank.net/?siggy/vjjepub ============================ Chick−Fil−A Coleslaw 6 cups shredded cabbage 1/4 cup sugar 1 cup shredded carrots 1/2 tsp. salt 1/4 tsp. pepper 1/4 − 1/2 cup milk Mix & Chill 15 minutes. Meanwhile combine: 1/2 cup mayonnaise 1/2 tsp. celery seed 2−3 drops hot sauce 3 Tbsp. dry minced onion 1/4 − 1/2 cup buttermilk Mix well with cabbage. Chill. Allow flavors to blend for several hours before serving. Insider's Master Recipe Index (478 pages) http://hop.clickbank.net/?siggy/vjjepub ============================== Cracker Barrel's Bread Pudding Sugared Pecans: In small skillet combine 2 tablespoons butter and 1 tablespoon oil, med−low heat, with 2−oz pecan pieces. Stir on= ly till heated and barely bubbly. Sprinkle with 4 tablespoons sugar. Stir briskly only till sugar dissolves, on low heat AS THESE BURN QUICKLY! Work fast. Dump them into paper towel lined plate. Spread out to cool while you prepare the rest. Plumped Raisins: In small saucepan combine 1/3 cup raisins and 1 cup boiling water. Cover pan with lid 20 minutes. Drain and discard water. Add 1/2 cup packaged shredded coconut to raisins. Set aside. Dumplings: In dutch oven combine 6 cups water and 1/2 cup sugar. Bring to boil. While you wait for that to boil, combine in medium bowl, 3 cups Bisquick, 1 cup milk, 1 tablespoon sugar, stirring with fork to moisten thick dough. When water come to boil, drop dough by rounded tablespoonful into boiling water, making about 14 dumplings. Cover pan with lid. Simmer dumplings very gently 20 minutes. Uncover and let cook another 10 minutes gently. Baste often in the liquid, which is now becoming thickened and creamy looking. Remove pan from heat. With slotted spoon remove HALF of dumplings to greased 8" square baking dish. Sprinkle with pecans and raisins/coconut. Arrange rest of dumplings over that. Set aside. Make sauce next. Caramel Sauce: Strain remaining liquid into heavy 2 1/2−quart saucepan. Bring to boil. Stir constantly. Add 1 cup packed light brown sugar, stirring vigorously, med−heat till it boils briskly 2 or= 3 minutes or till sugar is completely dissolved and sauce drops from spoon in large drops rather than like water. It should be the consistancy of smooth gravy. Spoon sauce over dumplings filling dish right to the rim. Cool 15 minutes. Cover; refrigerate to serve within few days. Micro warm servings or use cold with a scoop of ice cream on top of each. Serves 6 to 8. Insider's Master Recipe Index (478 pages) http://hop.clickbank.net/?siggy/vjjepub ========================== General Tsao's Chicken Sauce: 1/2 cup cornstarch 1/4 cup water 1+1/2 tsp. minced garlic 1+1/2 tsp. minced ginger root 3/4 cup sugar 1/2 cup soy sauce 1/4 cup white vinegar 1/4 cup cooking wine 1+1/2 cup hot chicken broth 3 lbs. deboned dark chicken meat, cut into large chunks 1/4 cup soy sauce 1 tsp white pepper 1 egg 1 cup cornstarch Vegetable oil for deep−frying 2 cups sliced green onions 16 small dried hot peppers Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until sugar dissolves. Refrigerate until needed. In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are coated evenly. Add a little vegetable oil to help separate chicken pieces. Divide chicken into small quantities and deep−fry at 350 degrees until crispy. Drain on paper towels. Place a small amount of oil in wok and heat until wok is hot. Add onions and peppers and stir−fry briefly. Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens. Insider's Master Recipe Index (478 pages) http://hop.clickbank.net/?siggy/vjjepub ============================== OUTBACK STEAKHOUSE MARINADE 1 C. Scottish (or similar) Ale 1 tsp. brown sugar 1/2 tsp. McCormick Seasonal® 1/4 tsp. ground black pepper 1/4 tsp. MSG Place your favorite cut of steak in a shallow pan and pour ale on steak and marinate for 1 hour in refrigerator. Remove steak from ale and mix dry ingredients together and rub steak on both sides. Let marinate with dry ingredients for 1/2 hour. Preheat a skillet or grill to medium high heat. Add vegetable spray or vegetable oil and braise to perfection. The Grillmaster (222 pages) http://hop.clickbank.net/?siggy/vjjepub ========================= SWEET AND SOUR PINEAPPLE SAUCE 1 (8 1/2 oz.) can unsweetened crushed pineapple 1 C. chicken broth 1/4 C. white wine vinegar 1/4 C. vegetable oil 2 T. soy sauce 2 T. chopped onion 1 clove garlic, crushed 1/4 C. light or dark brown sugar 3 T. lemon juice Combine all ingredients in saucepan and simmer 15 minutes. Brush over chicken, spareribs or whitefish during roasting or last 15 minutes on the grill. Makes 2 2/3 cups. The Grillmaster (222 pages) http://hop.clickbank.net/?siggy/vjjepub ========================= Grilled Chicken and Mustard 4 chicken breasts, boned 2 tbsp. green onion, minced 2 tbsp. Dijon mustard 1 tsp. grainy mustard 1 tbsp. vegetable oil 2 tsp. lemon rind, coarsely grated 1 tbsp. lemon juice 1 tsp. Worcestershire sauce salt and pepper to taste Stir together all ingredients and coat breasts all over. Marinate in refrigerator for 2 hours. Heat grill to medium-high and grill breasts for 4 minutes. Turn and grill until chicken is throughly cooked. Quilt Inn Country Cookbook http://hop.clickbank.net/?siggy/vjjepub ======================== Baked Orange Pecan French Toast Source: Minute Maid From: Erin Culver 4 eggs 2/3 cup orange juice 1/3 cup milk 1/4 cup sugar 1/2 tsp. vanilla 1/4 tsp. ground nutmeg 8 1/2-inch thick bread slices 1/4 cup butter or margarine 1/2 cup chopped pecans Beat together eggs, juice, milk, sugar, vanilla, and nutmeg. Arrange bread in a single layer, top with egg mixture. Refrigerate 2 hours. Melt butter in 10" x 15" x 2" pan, and arrange bread on top. Bake at 350 degrees for 20 minutes. Sprinkle with pecans, and bake for 10 minutes more. Serves 4. Orange Syrup: 1/2 cup sugar, 1/2 cup butter, 1 cup orange juice. Combine and cook over low heat - do not boil! Cool for 10 minutes, and serve warm. I made this one around Christmas, but instead of using milk I substituted eggnog and cut out the nutmeg. Boy, is it yummy! It makes a wonderful breakfast treat! Source: Culver & DiSanto Family Cookbook (404 pages) http://hop.clickbank.net/?siggy/vjjepub ======================= Garden-Stuffed Baked Potatoes 4 russet potatoes 2 Tbsp. butter or margarine 1 small onion, chopped 1 10-ounce package frozen chopped broccoli, thawed, drained 1/2 cup ranch salad dressing 1 Tbsp. vegetable oil 2 tsp. dried parsley (optional) Seasoning salt Salt and pepper Preheat oven to 425 degrees. Microwave pierced potatoes on HIGH for 12 minutes; bake for 15 minutes. Slice off potato tops. Scoop out pulp, keeping skins in tact. Mash pulp in a medium bowl. Heat a small skillet over medium heat; add butter. Add onion and sauté until tender, about 5 minutes. Add onion, broccoli, and salad dressing to potato pulp; mix well. Brush outside of potato skin shells with oil. Spoon potato mixture into shells, dividing evenly. Place on baking sheet. Bake potatoes until heated through, about 15 minutes. Sprinkle with parsley and dust with seasoning salt; salt and pepper to taste. Source: Culver & DiSanto Family Cookbook (404 pages) http://hop.clickbank.net/?siggy/vjjepub =============================== Chicken Stroganoff 6 Boneless Chicken Breasts 16 ounces Sour cream 1 can Cream of Mushroom soup 1 package Onion Soup mix, Lipton's Mix all together and put into crockpot. Cook on low for 4 −6 hours. Or until chicken is tender. Serve over cooked noodles or rice. Slow Cookin' Secrets (189 pages) http://hop.clickbank.net/?siggy/vjjepub =============================== Marinated Barbecue Brisket 5 pounds Fresh beef brisket 2 teaspoons Unseasoned meat tenderizer** 1/2 teaspoon Celery salt 1/2 teaspoon Seasoned salt 1/2 teaspoon Garlic salt 1/4 cup Liquid smoke 1/4 cup Worchestershire sauce 1−1/2 cups BBQ sauce Place the brisket on a large piece of heavy−duty aluminum foil. Sprinkle tenderizer and seasonings on both sides of the meat. Pour liquid smoke and Worchestershire sauce over top. Cover and marinate in refrigerator 6 to 10 hours or overnight. Place foil−wrapped brisket in Crock−Pot (cut brisket in half, if necessary, to fit easily). Cover and cook on low setting for 8 to 10 hours. 3. Chill cooked brisket, then cut across the grain into thin slices. Before serving, reheat in your favorite barbecue sauce. Slow Cookin' Secrets (189 pages) http://hop.clickbank.net/?siggy/vjjepub =============================== Smothered Chicken 1 Chicken, cut up, OR 4 Boneless chicken breasts, cut up 1 can Cream of mushroom soup 1 can Cream of chicken soup 1 large Onion, sliced 1 can French onion soup Garlic, fresh or powder, to taste 1 package Fresh mushrooms, sliced Poultry seasoning, to taste Add all ingredients to crock pot, cover and simmer on LOW for at least 5 to 6 hours, but can cook all day if that's easier for your schedule. You can also add any veggies you like. Just serve over rice, potatoes cooked any way you like, noodles, biscuits, or over papovers is great. Can be frozen and reheated. You can double or triple recipe if you need to and then freeze in dinner size portions too. This can also be cooked on the stove. Just cook everything in a large Dutch oven for about 1 hour. Slow Cookin' Secrets (189 pages) http://hop.clickbank.net/?siggy/vjjepub ============================== FROZEN CUSTARD ICE CREAM 6 eggs 2 cups milk 3/4 cup sugar 2 to 3 tablespoons honey 1/4 teaspoon salt 2 cups whipping cream 1 tablespoon vanilla Crushed ice Rock salt In medium saucepan, beat together eggs, milk, sugar, honey and salt. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160°F. Cool quickly by setting pan in ice or cold water and stirring for a few minutes. Cover and refrigerate until thoroughly chilled, at least 1 hour. When ready to freeze, pour chilled custard, whipping cream and vanilla into 1−gallon ice cream freezer can. Freeze according to manufacturer's directions using 6 parts ice to 1 part rock salt. Transfer to freezer containers and freeze until firm. Versatile Egg Cookbook http://hop.clickbank.net/?siggy/vjjepub Check out our seasonal and resources on http://www.a0kteacherstuff.com ******************************************* For digest instead of individual postings, send the message: set k12newsletters digest to: [EMAIL PROTECTED] To Unsubscribe, click and send (no body or subject: required) mailto:[EMAIL PROTECTED] K12 Newsletters mailing list is a service of Classroom Connect - http://www.classroom.com Archives for K12 Newsletters can be found at: http://www.classroom.com/community/email/archives.jhtml?A0=K12NEWSLETTERS **********************************************************
