Effective this week the publishing schedule for this
newsletter has been changed to Monday-Wednesday-Friday
so you’ll be seeing me join you 3 days per week now.
Thanks for your continued support of our sponsors that
enable me to continue mailing deliciousness to you!

Speaking of, gotta try this one for SPINACH MANICOTTI
if you’re looking for a week-night wonder. It is really
easy to do prepare these and the results are so tasty
I love the heavy meat loaded lasagnas and other saucy
pastas but for manicotti I’ve come to prefer the filling
of just the spinach & cheeses. I do like to serve with
some extra heated sauce and some shredded cheese over
each. Just do some garlic bread and maybe a salad for
a well rounded meal and I added the garlic bread in here
today too.

Enjoy!   * Beginning 11/16 TheDailyRecipe ezine
                  is published 3X per week on M-W-F.

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RECIPE: SIMPLE SPINACH MANICOTTI

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INGREDIENTS:
8 oz. box manicotti noodles, cooked
15 oz. ricotta cheese
2 cups mozzarella cheese
1/2 cup parmesan cheese
10 oz. frozen spinach thawed and drained
1 egg
24 oz. jarred spaghetti sauce (Bertolli Tomato Basil ;o)
2 teaspoons oregano
1/2 cup chopped onion

DIRECTIONS:
In a large bowl, combine all the ingredients except the
manicotti noodles and spaghetti sauce. Spoon the mixture
into the cooked noodles and place in a greased 9×13 pan.
Pour the sauce over the top of the pasta and cover with
foil.Bake in a preheated 350 degrees oven for 30 minutes.

Yield: 8 Servings
Categories: Pasta

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                  MARZEE’S CORNER

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                   GARLIC BREAD

1 whole loaf French bread
1/2 cup butter or margarine, softened
1/4 cup minced fresh parsley
3 large cloves of fresh garlic, crushed and minced

Cut French bread loaf into 1-inch thick slices, but not
quite all the way through. Combine butter, parsley, and
garlic, stirring well; spread between bread slices.
reassemble the loaf; wrap in aluminum foil. Bake at 350
degrees for about 20 minutes.

You’re missing the cooking bloopers? I’ll be bringing
them back next week. We’re still having issues getting
everone back on the list after the crash and that caused
some interruptions of service across all lists.

Hope you’ve been enjoying the Halloween ideas today.
I’m doing my stock up already for the holiday baking
season and Toffee making time I usually hit Sams club
for the bulk stuff and they always have a nice deal
on the big bags of Pecans. So with the surplus I try
to get pecans into other recipes too. If you’ve never
had them chopped as coating for fish or chicken
makes a great coating and today’s baked pecan chicken recipe is a good one to try.

Enjoy! Marzee
P.S.  You can now follow us Twitter now http://www.gophertweets.com

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RECIPE: BAKED PECAN CHICKEN

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INGREDIENTS:
1/2 package (8-oz. size) chicken fry batter mix
1/3 cup finely chopped pecans
2 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon poultry seasoning
1/2 cup evaporated milk
6 skinless, boneless chicken breast halves
1/3 cup butter, melted

DIRECTIONS:
Preheat oven to 350 degrees. Lightly grease a baking
sheet; set aside. In shallow dish, combine fry mix,
pecans, paprika, salt and poultry seasoning. Pour
evaporated milk into another shallow dish. Dip chicken
first in milk and then coat with pecan-fry mixture.
Place coated chicken on baking sheet and drizzle with
melted butter, turning to coat each chicken breast.
Bake, uncovered for 25.

Yield: 6 Servings
Categories: Chicken, Pountry, Main Dishes

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                  MARZEE’S CORNER
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          EQUIVALENCIES FOR NUTS

Almonds:
1 lb. with shells = 1 1/2 cups
1 lb. shelled = 3 1/4 cups

Cashews:
1 lb. = 3 cups

Pecans:
1 lb. shelled = 4 cups of halves

Walnuts:
1 lb. shelled = 3 1/2 cups of halves

Chestnuts:
1 lb. peeled = 2 1/2 cups

Hazelnuts (Filberts):
1 lb. shelled = 3 1/2 cups whole Pine Nuts:
8 oz. = 1 1/2 cups

STORAGE TIPS: Store in an airtight container in a cool
dry place. Nuts have a high fat content and the fat can
go rancid. They can also be stored in the refrigerator
or freezer too. Store in the refrigerator for 4 months
if shelled, 8 months if they still have their shells.
Store in the freezer for 6 months if they have been
shelled, and up to a year if it still has their shells.

I will have to be quick today so here I have a recipe
for SEAFOOD PIE FOR DUMMIES. Although it does take 30-40
min to bake is super quick & easy to prepare making it a
definite “keeper” and perfect for any beginners out there
that can at least open a can of seafood. This calls for
Bisquick but you can substitute for any other prepared
baking mix.

Enjoy! Marzee

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RECIPE: SEAFOOD PIE FOR DUMMIES

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INGREDIENTS:
2 cups milk
6 ounces frozen crab, shrimp, or tuna
1 cup sharp American cheese; shredded
3 ounces cream cheese; in 1/4-inch cubes
1/4 cup green onions; thinly sliced
1 cup Bisquick
4 eggs
3/4 teaspoon salt
1 dash nutmeg

DIRECTIONS:
Thaw, rinse well and drain the seafood. Heat oven to 400
degrees. Lightly grease 10-inch pie plate. Mix seafood,
cheeses and onions in pie plate. Beat remaining ingredients
until smooth, 15 sec. in blender at high speed. Pour over
ingredients in pie plate. Bake until golden brown and knife
inserted halfway between center and edge comes out clean,
35-40 min. Let stand 5 minutes before cutting. (refrigerate
any remaining pie).

Yield: 6-8 servings

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                  MARZEE’S CORNER

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           The Can-Do’s of Cans:

Can you freeze canned or bottled food products before
opening? Canned or processed bottled food products are
stable at room temperature and therefore do not require
freezing. In fact, freezing in their original container
can be detrimental to the quality (flavor and texture)
of the product.

Can you refrigerate canned or bottled food products before
opening? Canned foods have been processed to ensure shelf
stability, so it is not necessary to refrigerate the product.
Storate in the refrigerator is not recommended once opened
because condensation may collect on the can causing it to
rust. However, prechilling unopened products such as canned
fruits and juices is acceptable.

How do you store canned food products once opened? Once
opened, leftover contents must be removed from the can
and placed in a covered, nonmetallic container and
refrigerated or frozen.

How can you tell if a canned food product has expired?
Some, but not all canned food products contain “best-if-
used-by” dates. Unless a canned product is leaking or
swollen (bulging), storing for several years will not
affect the safety of the product.

Is it safe to use dented cans?
Products in slightly dented cans can be consumed as long as
there are no leaks and the product appears wholesome. Do not
consume products from severely dented, leaking, or swollen
cans or jars.

Since it’s time we get those slow cookers out I wanted
to send an easy recipe (not as if all crockpot recipes
aren’t easy) for CHEATERS CHICKEN CACCITORE. This is
chicken swimming in red sauce that is usually served over
cooked angel hair pasta and a switch from the creamy
chicken many of us are used to seeing. Don’t forget a
big crusty loaf of French bread to top this off and you’ve
got yourself a hearty meal.

Enjoy! Marzee

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RECIPE: CHEATERS CHICKEN CACCITORE

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INGREDIENTS:
6 skinless, boneless chicken breast halves
1 (28 ounce) jar spaghetti sauce
2 green bell pepper, seeded and cubed
8 ounces fresh mushrooms, sliced
1 onion, finely diced
2 tablespoons minced garlic
 
DIRECIONS:
Put the chicken in the slow cooker. Top with the spaghetti
sauce, green bell peppers, mushrooms, onion and garlic. Cook
on low for 7 to 9 hours. Serve!
 
Yield: 5 Servings
Calories 283, Protein 37g, Total Fat 5g, Sodium 742mg,
Cholesterol 82mg, Carbohydrates 21g, Fiber 4g

Categories: Crockpot, Chicken, Main Dishes

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                  MARZEE’S CORNER

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     DUCK-DUCK-GOOSE…….BIRD BUYING TIPS:

Confused about which poultry to buy? Younger birds are
more tender and best suited for roasting, baking grilling,
sauteing and frying. Here’s what to look for:

for Chicken:
Rock Cornish game hen, broiler, fryer, roaster and capron.

for Turkey:
young turkey, fryer roaster, young hen, and young tom

for Duck:
duckling, young duckling, broiler duckling, fryer duckling,
and roaster duckling

for Goose: young goose

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What’s the strangest thing you’ve ever eaten for
breakfast? It’s been one of those mornings and I
happened to skip so here I sat earlier and ate…
a can of Campbell’s Chunky steak and potato soup of
all things? Yes, it’s true sound strange? Not to some.

Well actually it did sustain me and I was just thankful I had
something besides a can of tuna in my desk drawer. Now some
days we would eat breakfast foods like pancakes for dinner
just for fun but this was definitely a first for me.

Planning on something more scrumptious tomorrow.
Stir fry is sure a scrumptious dinner idea by the
way and the trick is it cooks quick. Hope you
like this chicken/broccoli combo it’s worth breaking
out the wok or large skillet for but I doubt I’d
make it for breakfast.. best stick to lunch or
dinnertime on this one.

Enjoy! Marzee

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RECIPE: CRYSTAL CHICKEN WITH BROCCOLI

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INGREDIENTS:
3/4 cup all-purpose flour
1/4 teaspoon baking powder
3/4 cup water
2 tablespoons soy sauce
2 cloves garlic, flattened
1/4 cup honey
2 tablespoons soy sauce
2 tablespoons cider vinegar
2 tablespoons molasses
2 tablespoons water
2 tablespoons dry sherry
2 cloves garlic, minced
2 teaspoons cornstarch
12 ounces boneless, skinless chicken breast halves
Cooking oil for deep-fat frying
1 tablespoon cooking oil
3 cups broccoli flowerets
DIRECTIONS:
In a medium mixing bowl stir together flour, baking powder,
3/4 cup water, 2 tablespoons soy sauce, and flattened garlic;
let stand for 15 minutes. Remove and discard garlic. Meanwhile,
in a small mixing bowl combine honey, 2 tablespoons soy sauce,
vinegar, molasses, 2 tablespoons water, dry sherry, minced
garlic, and cornstarch; set aside. Rinse chicken; pat dry. Cut
chicken into 1 1/2×1/2-inch strips. Add to flour batter.

In a wok or 2-quart saucepan heat 2 inches of oil to 365 degrees.
Remove chicken from flour batter, allowing excess to drain off.
Fry chicken strips, a few pieces at a time, in hot oil for 30-60
seconds, or till golden. Drain on paper towels. Pour 1
tablespoon cooking oil into a large skillet. (Add more oil as
necessary during cooking.) Preheat over medium-high heat. Add
the broccoli and stir-fry for 4-5 minutes, or till crisp-tender.
Arrange broccoli around the edge of a serving platter; keep
warm. Stir honey-soy mixture; add to the skillet. Cook and stir
till thickened and bubbly. Cook and stir for 1 minute more.
Return cooked chicken to skillet; heat through. Pour chicken and
sauce into center of broccoli-lined serving platter.

Yield:  4 servings
Category: Chicken, Main Dishes

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                  MARZEE’S CORNER
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                TIPS FOR THE STIR FRY

Make sure you have all the ingredients you need
ahead of time and cut into uniform bite-sized pieces
before you start.

Heat the wok on medium-high to high heat for at least a
minute before adding oil. (You may want to skip this step
if you have a nonstick pan – it can damage the coating.)

Add the oil (up to 2 to 3 tablespoons depending on the
dish; peanut, canola or other vegetable oils are good)
so that it circles around the sides of the wok before
reaching the bottom. This coats the sides of the wok in
oil and the oil heats faster.

If the recipe calls for meat and vegetables, cook the meat
first and set it aside. Add the meat back when the vegetables
are almost cooked. This ensures that the meat is not overcooked,
and that the meat and vegetables retain their individual flavors.

When stir-frying meat, wait a few seconds before tossing so
that it has a chance to brown; when stir-frying vegetables,
begin moving them immediately.

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Feel free to come discuss or dig into the archives here too!