All Dau News

JUST IN TIME FOR THE HOLIDAYS

MINT CHOCOLATE BROWNIES

1 cup sugar       

3 lg. eggs       

25 sm. peppermint patties (1.5 in)

8 oz. semi or bittersweet chocolate, chopped      

3/4 tsp. salt      

8 tbsp. (1 stick) unsalted butter (plus more for pan)

1/2  cup all purpose flour

1/4 cup unsweetened cocoa powder

Edamame (Ed-a-mah-may)

Ummm..Ummmm! Edamame a.k.a baby soy beans. These delicious little nuggets are packed with fiber. The USDA recommends getting about 30 grams of fiber a day. Most of us eat much less than that. You can find these yummy legumes almost anywhere. Check your grocer's freezer section, Asian markets or the next time you go out for Sushi check the menu. I buy mine at Costco for a very reasonable price. 

Just pop them into the microwave - salt - shell - eat!!

(Do Not Eat The Shell)

During movie night replace popcorn with this nutritious alternative. Besides all the nutrition, it's fun to pop them open!

Fridge or Freezer? How Long will It Last?

Do you know how long you should keep ground beef before tossing it? The U.S Dept. of Agriculture recommends that ground meats be kept in the refrigerator no longer than 2 days - frozen no more than 3 - 4 months.

Here are some more examples as posted in the LVRJ (7/12/06):

Hot Dogs: 1 week opened    2 weeks unopened  1 - 2 months frozen (opened or sealed)       

Eggs:  Fresh in shell 3 - 5 weeks     Hard cooked 1 week     DO NOT FREEZE

Canned Goods:

12 -18 months in a cool, dry place   (high acid foods like tomatoes, juices & canned fruit)

2 - 5 years cool dry place   (beans, soups, gravies)

Poultry:

Fresh 1 - 2 days     3 - 4 days if cooked    

Frozen pieces 9 months     whole 1 year     cooked 4 months

Steaks, Chops, Roasts:  Fresh 3 - 5 days

Frozen Chops 4 - 6 months    Frozen Roasts 4 -12 months    Frozen Steaks 6 -12 months

LunchMeats: 3 - 5 days opened        2 weeks unopened      Freezer 1 - 2 months

Fish & ShellFish:

1 - 2 days fresh     3 - 4 days cooked           Freezer  2 - 6 months if fresh     3 months cooked 

Butter: 1 - 3 months fresh     6 - 9 months frozen

GroundMeat/StewMeat: 1 - 2 days  fresh     3 - 4 months frozen

Mayonnaise: 2 months opened   DO NOT FREEZE

Milk: 7 days in refrigerator      Freezer 3 months 

Cream or Half and Half: 3 -4 days refrigerator     4 months frozen

Liquid Pasteurized Eggs or Egg Substitute: 3 days opened     10 days unopened

Freezer 1 year if unopened. DO NOT FREEZE IF OPENED.

         

Ugly Artichoke Dip

IT MAY NOT BE PRETTY -

BUT IT IS DE-LISH!

In keeping with the "JULY " theme this is another favorite recipe around our house. And unlike the Las Vegas temperatures you can adjust the heat to your liking! Don't worry if your ingredient amounts do not add up. Use more cheese, use more spice it's up to you. With this easy recipe there is only 1 rule - REAL MAYO.

1 can (14 oz) water packed artichoke hearts, drained & chopped

1 jar (6.5 oz) marinated artichoke heart, drained & chopped (I always use more than called for)

1 can (4 oz) chopped green chilies OR

                                 2 oz. of chopped jalepenos  (adjust according to your heat tolerance)

3 cups (12 oz) shredded cheese (I prefer the Monterrey/Cheddar mix)

1/4 cup of Mayo (do not use light or fat free)

White Pepper, Garlic Powder, Cayenne Pepper to taste  - optional

Tortilla Chips, Pita Chips and/or Crackers

In a bowl combine Artichokes, Peppers (Chilies OR Jalepenos), Cheese, & Mayo and Spices.

Transfer to a 8 inch square baking dish.

Bake uncovered for 20-25 minutes or until Cheese is melted.

Serve Warm & Enjoy.

Yield 3.5 cups

Super Yummy Recipes

Jalapeno Blanca... Tortilla Dip with Kick

This recipe can be used as a dip for chips, veggies etc. or use it as a kicky white sauce on your next mexican dish. It's fabulous and easy to make.

Enjoy!

• 2 cups Whipping Cream
• 1 cup Sour Cream (you can go Lite)
• 1 tsp. Chicken Base
• 2 tbsp. Clarified Butter
• 1 tbsp. Flour
• 1 Jalapeno Pepper, minced (need more heat - add more Jalapeno)
• 1 tbsp. Jalapeno Juice (from bottle/jar)
• 2 oz. Shredded  Cheese - equal parts Jack & Cheddar
• Tortilla Chips, Veggies anything that you can dip with.

Heat whipping cream in a heavy saucepan over high heat. When the cream is ready to boil, stir in sour cream. After sour cream dissolves, reduce heat to medium. Stir in chicken base and jalapeno juice. Simmer.

While cream is heating: Make a roux by warming butter in a saucepan over medium heat, adding flour and mixing with a wire whisk until mixture starts to turn pale gold.

Just before cream mixture is ready to boil again, add roux, whisking constantly and briskly until roux is incorporated. Remove from heat; stir in minced jalapeno and cheese mixture.

Yields: 3.5 cups