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Wednesday, October 31, 2001
Welcome to your next issue of "The Eclectic Cooking Newsletter". You are receiving this newsletter because you requested a subscription.
Unsubscribe instructions are at the very bottom of this newsletter.
Lydia Jensen,
Editor:
Lydiajj@get2net.dk
Lars Jensen, Webmaster/Publisher: Lars@Eclecticcooking.com
For this week's edition, you may visit: www.eclecticcooking.com/CookingRecipes.htm
=> Banking-and-Confections.com
=> Article
=> How to Be Featured as our Guest Writer
=> New Recipes of the Week
=> Hot Tip
=> Reader Tip
=> Fruit/vegetable in focus
=> Joke/Story of the Week
=> Next week's Issue
=> Subscribe/Unsubscribe information
Banking-and-Confections.com
EclecticCooking.com has published another web site called
baking-and-confections.com. It will feature all sorts of things about
baking, desserts, candies etc. along with some articles. Part of one of our
cooking "guide sites". www.baking-and-confections.com
Cajun food can give you that 'warm' feeling for fall
By: Richard Lipton
The colder weather has hit and I, for one, am enjoying
this immensely. With a convertible, it is fun to let the wind blow through
your hair and enjoy the night skyline with stars and the occasional full
moon. One of the best parts about driving in this cooler weather is
coming home to a nice warm meal of our
choosing. Cajun food can give you that warm feeling without burning your
socks off, if done right. Cajun food is not necessarily spicy. There
is a subtle heat that will warm you without the fiery feeling on your taste
buds. The seasoning blend in Cajun food is made from scratch and used on
most all
seafoods, meats and vegetables to give the food the rich flavor it deserves
without breathing fire. Soups, stews and etouffees are perfect this time of
year to chase away the chill and fill you up as well. Served with rice
or pasta of choice, you have a meal that could last for a few days. Making a
pot full up, and then freezing the unused portion, can make the meal last
for a few
weeks, off and on. Enjoy these ideas for your next warm meal, enjoy the cool
air before it turns really cold, and bon appetit.
Article: Cajun cooking
Recipe: Seafood Etouffee
Recipe: Cajun Seasoning Blend
Recipe: Garlic Rice
Recipe: Banana Fritters
Recipe:
Roman Balls
Recipe:
Flo's Spaghetti
This week's recipes:
http://www.eclecticcooking.com/whatnew.htm
This week's edition:
http://www.eclecticcooking.com/CookingRecipes.htm
Your password
Your password to the members' section is: membersOnly
Please include the capital 'O' and type exactly as shown! The member's
section can be found at http://www.eclecticcooking.com/password.htm
which has all of our past articles, tips and jokes - Plus, something
extra:)
How to Be Featured as our Guest Writer:
Please contact the editor or Email your article to:
Lydia Jensen at Eclectic Cooking: Lydiajj@get2net.dk
Added
recipes and article for October 31
Article: Cajun cooking
Recipe: Seafood Etouffee
Recipe: Cajun Seasoning Blend
Recipe: Garlic Rice
Recipe: Banana Fritters
Recipe:
Roman Balls
Recipe:
Flo's Spaghetti
To keep our Newsletter short but informative, you may click on the links
below. This will mean a much shorter newsletter download for you.
This week's recipes:
http://www.eclecticcooking.com/whatnew.htm
This week's edition:
http://www.eclecticcooking.com/CookingRecipes.htm
Hot
Tip
For a bread bowl, which is good for dips, take a medium sized
round bread with a good crust (like a round French bread), cut off the top
and scoop out the soft bread. Coat a little olive oil and garlic on
the inside of the bread. Place the bread in the microwave oven for
about 5 minutes, to
harden the bread and make it a suitable bowl. Place the dip in the
bread bowl, place it on a tray and surround it with fresh vegetables,
crackers or other foods suitable for a dip.
Reader Tip
I have a small comment for Maureen Pranghofer (from
article: Cooking Without Looking) on her tip about putting measuring cups
over a plate, so that any spills can be poured back into the proper
containers. My suggestion is to use a PAPER plate. It will work better than
a regular plate, because it can be formed into a funnel, so it makes pouring
things back a lot easier. It will also stand up to liquids for a short time,
making it possible to pour them back in with a lot less mess and fuss. Then,
when you're done, just toss them into the trash (or the recycling bin,
depending on your area).
Jeff Partridge
Fruit/Vegetable in
focus
Figs - Ficus carica
Figs originate from the Mediterranean and has been an important
means of nourishment in Turkey. Figs are often eaten plain or with
cheese, in different desserts or as accompaniments in main courses
such as pork or chicken. The sweet and often weak taste
becomes tastier with some lemon or lime. Fresh figs are eaten
without the skin. Either the peel is peeled off or the meat is
scooped out with a spoon after cutting them in half. Fresh figs
should be kept in a plastic bag in the refrigerator which should
keep for about 5 days. Is available all year round.
Picture
of some Figs here: www.online-cooking-recipes.com
Jokes
We
really thought this site was neat. They have some good funny cooking jokes
here. Even the music is funny.
http://home.iprimus.com.au/creyes/jokes.htm
Next
Week's Issue, November 7
Article: American Dietetic Association Recommendations, excerpt from
the "Health Recipes and You" eBook.
Recipe:
Baked fish
Recipe:
Eggplant, Tomato, Green Peppers & Zucchini Casserole
Recipe:
Fruit and nut cake
Recipe:
Turkey fricassee
www.eclecticcooking.com/CookingRecipes.htm
Please feel free to pass along/email this newsletter to a friend.
They are also welcome to subscribe at:
update@Eclecticcooking.com
Recipes and funny stories/jokes can be Emailed to
Lars@Eclecticcooking.com
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What do you think of our newsletter? Do you have any comments about the
article, recipes, jokes, etc.?
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