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Chef2Chef Recipe Club - Volume 2 Issue 125 - June 21, 2002 Automatic system commands and instructions: End of Message Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Greetings Recipe Club, Don't forget to register to win some of our great prizes on our Sweepstakes page. Free cookbooks from our Chefs of the Month, a grilling Kit, a $100 Shopping Spree or Hot Sauce for a Year! You deserve to win! Click here: http://marketplace.chef2chef.net/sweep/ Next week our recipes come from Chef Mark French, AKA "The Invisible Chef". Those of you who have been in the club since the beginning will remember Chef Mark's recipes. He was our first Guest Chef! He got some great summer entrees, salads and desserts to share with us. -------------------------------------------------- Yikes! Cynthia has a menu for a Kids Party or Picnic that will keep them talking for days! Lots of fun salads, appetizers, desserts and drinks to amuse the little "Darlings". Our thanks go out to Cynthia for her week of creative Kids recipes. Stop by Cynthia's Corner every month at Chef2Chef.net. http://chef2chef.net/features/cynthia/ -------------------------------------------------- Weekend Pool Party or Patio/Backyard Picnic Linda's Castaway Chicken or Tuna Salad 2 (5 oz.) cans chunk chicken (2 c.) or tuna 1 c. seedless green or red grapes 1/2 c. mayonnaise or salad dressing 1 small carrot 1 c. crisp Chow Mien noodles (or shoestring potatoes) Using can opener, open cans of chicken and drain off liquid. Place chicken in medium bowl. Break up chicken into small pieces using a fork. Measure grapes and place on cutting board. Using paring knife, cut grapes in half. Add grapes to chicken. Measure and add mayonnaise, using rubber spatula to get mayonnaise out of cup. Stir with large spoon until well mixed. Cover bowl with plastic wrap. Place bowl in refrigerator to let the flavors in the salad blend for about 1 hour or until serving time. Just before serving, shred carrot using a grater. Measure out 1/2 c. shredded carrot. Place in small bowl and add Chow Mien noodles. Mix well. Divide the noodle mixture onto 4 serving plates. Spoon about 3/4 c. chicken mixture onto each "nest". 4 servings -------------------------------------------------- Ants on a Log Celery, cut in sticks 2" or so long Creamy peanut butter Golden and Dark raisins Fill the celery sticks with peanut butter. Sprinkle a mixture of raisins on the peanut butter. Could also use dried cranberries. -------------------------------------------------- Flotsam Black and green olives Grape tomatoes (red) Yellow pear cherry tomatoes Broccoli, cut into small flowerets Clean and prepare vegetables. Wash and drain well. Mix and place all in a shallow bowl. -------------------------------------------------- CLUB MEMBERS, You could win a $100 SHOPPING SPREE from Kentucky Virtual this month simply by registering here http://html.chef2chef.net/goto.php?id=105 Handcrafted gifts, gift baskets, & delicious gourmet foods like Derby Pie, chocolates, cream candy, ham, preserves, flavored honey & more! Hand woven placemats, napkins & rugs! Books, Pottery, Home Accents, too. http://html.chef2chef.net/goto.php?id=83 -------------------------------------------------- Aquarium Jell-O Two 6 oz. pkg. Blue Raspberry Jell-O Gummi fish 1 Gummi shark candy "pebbles and rocks" 1 or 2 celery tops You need to make this in a large glass bowl, or a trifle dish. Prepare Jell-O according to pkg. directions. Carefully pour into bowl, so you don't splatter. Refrigerate until it begins to set. Place candy pebbles and rocks on bottom of dish. Anchor celery tops with candy, so they look like plants. Add one shark and several gummy fish. Place in refrigerator to set. -------------------------------------------------- Sinking Chips and Dip 1 c. real mayonnaise 2 T. chili sauce 2 T. sour cream 1 T. dried dill weed 1 T. Beau Monde spice mixture Mix all ingredients together. Refrigerate until time to serve. Serve with rippled chips. Note: this can be served with raw vegetables as well. Beau Monde is a mixture sold by Spice Island. -------------------------------------------------- How About Free Hot Sauce For A Year?? Enter the Chef2Chef sweepstakes http://chef2chef.net/features/firebreath, you can win a FREE subscription to the Firebreath,com Sauce of the Month Club. What does this mean? A whole year of FREE Firebreath insanely hot to merely spicy sauces! Visit Friebreath.com to view more great products! Congratulations to Doris Berg from Neenah, Wisconsin, winner of last month's sweepstakes prize: The Blasting Kit Gift Crate valued at $39.95. -------------------------------------------------- Watermelon Cake Cake: 1 angel food cake mix 6 oz. pkg. semisweet chocolate chips Food coloring (red, yellow, green) Butter Cream Frosting: 4 T. butter, softened 2 c. confectioners' sugar 1 tsp. vanilla 1/2 tsp. almond extract 3 T. cream or half-and-half Cake: Mix cake according to package directions. Tint 1/3 batter slightly yellow. Line a 3 1/2 qt. stainless steel mixing bowl with this mixture., but not all the way to the top. Tint remaining batter red and fold in chocolate chips. Fill the center of the bowl with this. Bake according to directions. Cool cake 1 hr. at least before removing from bowl. (NOTE: do not grease the bowl. Sine this is an angel food cake, it should not be necessary to do that.) Frosting: Cream butter and 1 c. sugar until very soft and smooth,. Beat in flavorings. Add cream and remaining sugar, very slowly, beating until spreading consistency. Tint green. Turn cake out on serving plate and ice entire cake. Pool Party Cake 1 box Pound cake mix Teddy Grahams cookies 1 tub buttercream-type or white frosting Blue food coloring Sprinkles and cake decors Prepare cake according to package directions. Bake in a ring mold or Bundt cake pan. Cool completely, remove from pan and place on serving dish or tray. Tint a small portion of the frosting a light blue. Use this to fill the "pool" . Use the rest of the icing to make bathing suits on the bears and place them around the cake, on it or in the center. You can get very creative with this cake, using those little cocktail umbrellas you find in fancy drinks...or green tinted coconut for grass around the edge of the "pool"...have fun!!! Blue Raspberry Kool-Aid or other blue raspberry drinks - your choice OR Bloody Bug Juice Recipe by: Creepy Cuisine, Lucy Munroe 24 oz. Frozen strawberries, thawed 6 oz. Lemonade, frozen concentrate 1 qt. Ginger ale 1 c. Raisins 1 c. Blueberries, fresh or frozen Place the strawberries in a bowl and mash with a fork. In a large pitcher, mix the strawberry mash, lemonade and ginger ale. Place handfuls of raisins and blueberries (bugs) into tall glasses. Pour the liquid over the bugs, then sit back and watch the bugs and scum rise to the top of each glass. To quench a creepy crowd's thirst, double or triple this recipe and serve in a punch bowl. Drape some gummy worms over the rim of your bowl for a particularly swampy-looking effect! Thanks to Linda for sharing. Note: You can also add a floating hand of death. Take a surgical glove, fill it with juice, maybe a gummy bug or two. Seal the end tightly and freeze until solid. Float in the punch. Some folks make this at Halloween and place candy corn in the fingers for nails... -------------------------------------------------- Shopping Lists: 2 (5 oz.) cans chunk chicken (2 c.) or tuna 1 c. seedless green or red grapes Mayonnaise or salad dressing 1 small carrot 1 c. crisp Chow Mien noodles (or shoestring potatoes) Celery Creamy peanut butter Golden and Dark raisins Two 6 oz. pkg. Blue Raspberry Jell-O Gummi fish 1 Gummi shark Candy "pebbles and rocks" 1 or 2 celery tops Real mayonnaise Chili sauce Sour cream Dried dill weed Beau Monde spice mixture Black and green olives Grape tomatoes (red) Yellow pear cherry tomatoes Broccoli, 1 angel food cake mix 6 oz. pkg. Semisweet chocolate chips Food coloring (red, yellow, green) Butter Confectioners' sugar Vanilla Almond extract Cream or half-and-half 24 oz. Frozen strawberries 6 oz. Lemonade, frozen concentrate 1 qt. Ginger ale Raisins 1 c. Blueberries, fresh or frozen -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net -------------------------------------------------- SUBSCRIBE or Unsubscribe Requests: http://chef2chef.net/forms/form-entry.htm or reply to this E-Mail by typing into the SUBJECT line: remove club or subscribe club -------------------------------------------------- ARCHIVE: All Club e-mails are archived each Friday at: http://chef2chef.net/news/club/ -------------------------------------------------- LIST PURGE: We attempt to send email for 24 hours. If not successful, your address is removed. Re-subscribe if in doubt. -------------------------------------------------- |