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TALK TKL Kitchen Chat Room Recipes - 12-18-97
Our Holiday Kitchens
Bar Nuts Union Square Cafe
Spicy Buttermilk Fried Chicken
Buttermilk Baked Chicken
Avacado dip tip
Wheaties Cookies
Hungarian Xmas cookies
Fiesta Shrimp
Quick Oriental Cucumber Salad
Pecan Logs
Lazy Oven Turkey
Pumpkin Pudding
Green Tomato Mincemeat
Christmas Pudding
Melton Mowbray Pie
German Filbert Cookies
Traditional Decorated Christmas Cookies
Chocolate Crinkles
Christmas Spiced Tea
Marshmallow Popcorn Christmas Tree
Mother's Poinsettias
Victoria Fudge
Divinity Fudge
Breakfast Bread Pudding
Honey Garlic Appetizer Meatballs
Christmas Almond Cherry Bars
Neighborhood Mounds
German Kasekuchen
Garlic Mashed Potatoes (2)
Ham Glaze
Grand Marnier Glazed Carrots
Sesame Broccoli
Squash & Apple Bake
Cranberry Cream Cheese Mold
Cranberry Holiday Mold
Layered Pear-Cream Cheese Mold
Ginger Carrots
Squash and Apple Bake
Green Beans with Mushrooms
Turnip Gratin
Taos Monkey Bread
Monkey Bread
Cranberry Sundaes Jubilee
Cranberry-Orange Relish
Frozen Cranberry-Pineapple Salad
Candied Cranberries
Lemon Poppyseed Bread
Cranberry Vinagrette

Betsy at TKL (08:52:26 am) :
EAT-L digest (EAT-L@LISTSERV.VT.EDU)
From: Lori L. Calvin (calvinl@pattonville.k12.mo.us)
Date: Wed, 11 Dec 1996 12:32:30 -0500
Bar Nuts Union Square Cafe
Recipe By: Gourmet October 1994
Serving Size: 4
Preparation Time: 0:00
Categories: Appetizers
Amount Measure Ingredient Preparation Method
1 1/4 pounds assorted unsalted nuts such as peanuts,
cashews, brazil nuts, hazelnuts, walnuts,
pecans and natural almonds
2 tablespoons fresh rosemary leaves coarsely chopped
1/2 teaspoon cayenne
2 teaspoons dark brown sugar firmly packed
2 teaspoons coarse salt
1 tablespoon unsalted butter melted
Preheat oven to 350F.
On a baking sheet spread nuts and toast in middle of oven until golden,
about
10 minutes. While nuts are toasting, in a large bowl toss together remaining
ingredients. Toss nuts with rosemary mixture and serve warm.
Makes about 4 cups.
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Peggy, WA (10:43:55 am) : Spicy Buttermilk Fried Chicken
4 cups buttermilk
1/4 cup hot sauce
1 medium frying chicken - cut or chicken tenders
2 cups seasoned bread crumbs
salt and pepper
1/2 yellow onion - diced
1 cup chicken stock
oil for frying
Combine the buttermilk and hot sauce. Place chicken pieces inlarge bowl and
pour over buttermilk
mixture. Marinate in refrigerator forone hour. Place the seasoned bread
crumbs in a paper bag to 1/3 full. Dip chicken in an egg wash and place 2-3
pieces of chicken at a time in bag and shake. Remove chicken and shake of
excess and place on waxed paper. Heat 2 inches of oil in a large frying pan.
When hot, place chicken in pan and fry for approximately 15 minutes, turning
often. To bake chicken,
begin frying process, but just brown the chicken and then place in a baking
dish. Bake at 375 degrees
for 20-30 minutes.
To make pan gravy, pour off oil from pan, leaving browned bits. Add the
onion and chicken stock, scraping bits off bottom and simmer until
thickened.
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Peggy, WA (10:49:37 am) :
* Exported from MasterCook II *
Buttermilk Baked Chicken
Categories : Chicken Main Dish
Southern
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 Cup Whole Wheat Flour
2 Eggs Lightly Beaten
1/2 Cup Buttermilk
1 Tablespoon Dijon Mustard
2 Cups Corn Flakes -- crushed (unsweetened
1 Teaspoon Paprika
Salt And Freshly Ground Pepper -- to taste
12 Chicken Thighs -- wash, pat dry
1 Tablespoon Unsalted Butter -- diced
-----Garnish-----
Parsley Sprigs
Red Cherry Tomatoes -- (optional)
Yellow Cherry Tomatoes -- (optional)
1. Preheat the oven to 425F. Generously coat a roasting pan with
vegetable cooking spray.
2. Measure the flour onto a plate. Mix the eggs with the buttermilk
and mustard and whisk until smooth. Place the crumbs on another
plate and season with paprika and salt and pepper.
3. Dip the chicken in the flour; coat well and shake off the excess.
Dip the chicken in the egg mixture and then into the cereal
crumbs, pressing to make sure the crumbs adhere.
4. Place in the prepared pan, dot with the butter or margarine, and
bake for 25-30 minutes, or until crispy, without turning.
5. Serve hot or at room temperature garnished with parsley sprigs.
Serves: 6
Instead of using a rich egg or cream batter, the chicken in this
recipe is dipped in whole wheat flour, buttermilk-egg batter, and then
unsweetened cereal crumbs to make a wonderfully crispy hot baked
chicken, or cold picnic chicken.
Variations:
A whole chicken, cut-up, or even chicken breasts alone can be
substituted for the chicken thighs.
Whole-grain bread crumbs can be substituted for cereal crumbs.
Cooking Note:
Cereal crumbs can easily be prepared in a food processor or blender.
- - - - - - - - - - - - - - - - -
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Teresa, AR (11:00:59 am) : To keep avacado dip from turning dark before it
is served, or to keep leftover dip, etc, place the avacado pit in the dip
when it is prepared, it will keep the avacado nice and green longer.
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Dawn/NYS (12:43:41 am) : You could add whatever other ingredients you want
to this one...
Title: Wheaties Cookies
Categories: Cookies, Kids
Yield: 6 servings
1/2 c Honey 1 c Peanut butter
1/2 c Sugar 3 1/2 c Wheaties
Stir sugar and honey in saucepan over low heat stirring constantly
until the sugar dissolves. Add peanut butter and stir until well
blended. Remove from heat and add Wheaties. Let cool, then roll into
balls. Place on buttered wax paper.
M
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Dawn/NYS (12:53:35 am) :
Here's another interesting one by
June Meyer.
Hungarian Xmas cookies
1 16 oz. brick of Cream Cheese
1 cup of butter, softened
2 cups of flour
Blend in bowl with a wire pastry blender until dough forms together.
Roll out like pie crust on a lightly floured surface. Cut in 2 X 2 inch
squares.
Put a dab of Apricot or Prune Lekvar in the middle of square. Take up two of
the opposite corners and bring the two corners together with a squeeze
over the dab of Lekvar.
Note: If you have a pie crust trimmer with a crimped wheel, you can use this
to cut all the 2 X 2 squares. It makes a beautiful presentation. All the
pastry edges have serrated
edges.
Bake on a buttered and floured cookie sheet at 350 degrees for 20 minutes.
Do not let burn.
Dust with Powdered Sugar.
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(1:25:00 pm) :
Fiesta Shrimp
From: sharen@zuni.litc.lockheed.com (Sharen A. Rund)
Clean & devein 1 lb shrimp ( enough for 2, 4, etc people). In a wok (on
medium to medium high), add:
1 TBS butter
When melted, add shrimp
garlic to taste (I like a lot of garlic so I would put in several cloves
chopped)
Stir quickly till all shrimp has turned pink. Add 1 cup fresh corn (or
thawed frozen). Stir quickly to heat through. Add 1 cup salsa (I prefer hot
- choose your own strength). Stir quickly to heat thoroughly. Serve with
black beans, fresh tossed salad with crumbled blue cheese & warm flour or
wheat tortillas
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(2:54:49 pm) : QUICK ORIENTAL CUCUMBER SALAD
wahlsted@CS.ColoState.EDU (Angeli Wahlstedt)
(serves 1 or 2)
1/2 cucumber, sliced thinly (you also can peel and seed it if you like)
1/2 cup rice vinegar
1/2 tblsp brown sugar
1/2 tblsp water
1 tsp soy sauce
1 tsp sesame seeds
few drops of sesame oil
Instructions:
Put all of the above (except the cucumber) in a medium glass jar, close it
with a lid and shake. If you don't plan on eating the salad right
away, you can put the dressing in the fridge for a while...it tastes better
when it's been chilled for an hour or so.
When you're ready to serve, put the cucumbers in dishes or small bowls,
and pour the dressing over them.
You need rice vinegar -- it won't taste right with any other kind of
vinegar. Also because I rarely use measuring cups, the proportions in the
recipe may be a little off...you may have to taste the dressing each time
you add something. The end result should taste sweet and somewhat
vinegar-like, with a tint of sesame.
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Belle (6:18:41 pm) : Pecan Logs
1(14oz) bag caramels
1/4 stick margarine
1/4 cup evaporated milk
1 (16oz) box powdered sugar
1 (7oz) jar marshmallow creme
1 ts vanilla
1 to 2 cups finely chopped pecans
Combine caramels, margarine, and milk in top of a double boiler over hot
water: heat, stirring, until caramels are melted. Sift powdered sugar into a
large bowl. Add marshmallow creme and vanilla, working until well-mixed.
(use your hands). Roll sugar mixture into 10 or 11-inch "logs", about
6-inches long and 1-inch in diameter. Place logs on waxed paper. Dip logs,
one at a time, into melted caramels, covering well. Roll each log in pecans,
pressing the pecans into the logs. Wrap in plastic wrap, and slice to serve.
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Vicki,La (9:02:35 pm) :
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Lazy Oven Turkey
Categories: Poultry
Servings: 8
12 lb Turkey *
1 ts Dry rosemary
1 md Onion
1 ts Dry sage
1 ts Dry thyme Salt and pepper
* 8-14 pound
Remove giblets and neck from turkey; set aside. Rinse and drain turkey.
Pat dry. Use a covered roasting pan that just fits the bird. Cut onion in
half and place inside turkey. Blend herbs and make a paste with a little
fat. Spread on outside of turkey and press into skin. Tie legs together.
Pour 1/2 inch water into pan and cover with lid. Place pan in a 350 degree
oven for 1 1/2 to 2 hours or til meat thermometer registers 185. Uncover
for last 10 minutes to brown if desired. Remove from oven and let sit for
15 minutes before carving. Drain liquid into a pot and return turkey to a
warm oven til ready to carve(after standing 15 minutes).
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Vicki,La (9:03:40 pm) : MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Pumpkin Pudding
Categories: Pies
Servings: 1
1 1/2 c Browned, strained pumpkin 1 ts Cinnamon
2 tb All purpose flour 1/2 ts Ginger
1 c Brown sugar 1/2 ts Nutmeg
2 c Milk 2 Eggs, beaten
1 c Carnation 2% canned milk
This recipe calls for browned pumpkin which is accomplished by buttering a
heavy cast iron frying pan and cooking the 2 cups pumpkin over medium heat,
stirring and turning so all parts dry procgiy. Keep this up til it is
reduced to 1 1/2 cups. It will be slightly browned.
Place the browned pumpkin in a bowl, sprinkle with flour and brown sugar
and stir til thoroughly mixed. Add spices and eggs and beat well. Scald
milk. Add the canned milk to scalded milk. Add milks to pumpkin mixture
Beat together til well mixed.
Place mixture in a greased casserole and place it in a larger casserole
with hot water that comes half way up the outside of inner casserole. Place
in a 325 F oven and oven poach til a knife comes out clean when tested.
Serve hot or cold.
This is actually my pumpkin pie filling, but I prefer it without the pastry
and it is better for me. No great amount of fat in this one.
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Vicki,La (9:04:27 pm) : MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Green Tomato Mincemeat
Categories: Preserves, Pies, Desserts
Servings: 3
MMMMM-------------------------MM BY H PEAGRAM------------------------------
12 c Chopped green tomatoes 6 c Sugar
16 c Apples, unpeeled, cored 2 tb Cinnamon
4 c Chopped sultanas 2 ts Nutmeg
2 c Currants 3 ts Salt
1 c Vinegar 2 pn Cloves
2 tb Lemon rind 8 tb Margarine
2 tb Orange rind
1. Chop in processor apples and tomatoes.
2. Add remaining fruit and process.
3. Blend everything in a large pot.
4. Cook slowly for 1 1/2 to 2 hours.
5. Bottle and process in hot water bath.
MMMMM
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Vicki,La (9:05:02 pm) : MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Christmas Pudding
Categories: Desserts, Puddings, My
Servings: 12
2 c Grated carrot 4 tb Sour milk
2 c Grated potato 1 ts Baking soda
2 1/2 c Soft bread crumbs 1 c Flour
2 c Raisins 2 ts Salt
2 c Currants 2 ts Cinnamon
2 c Brown sugar 1/4 ts Nutmeg
1 1/2 c Suet OR 1 ts Allspice
1 c Margarine
Mix in order given.
Turn into well greased heat proof bowl; cover and steam about 3 hours.
Takes a medium sized bowl.
Serve with brown sugar sauce, or custard, or whatever you like.
H Peagram.
MMMMM
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Vicki,La (9:06:05 pm) : MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Melton Mowbray Pie
Categories: Main dish
Servings: 20
1 lb Pork shoulder, cubed 2 c Canned bouillon
1 lb Veal shoulder, cubed 2 sm Onions, chopped fine
1 lb Ham (uncooked),cubed 2 tb Worcestershire sauce
1 ts Thyme 1/2 ts Sage
1/2 ts Salt 1/4 ts Pepper
4 Eggs, hard cooked, halved 3 pk Gelatin, unflavoured
MMMMM------------------------------PASTRY-----------------------------------
Any standard pastry recipe Cream
Cut meat in 1/2" cubes, mix with worcestershire sauce and seasonings. Make
pastry and roll out 1/4" thin. Line a 9x5 loaf pan. Spoon half of meat
mixture into shell. Place 4 eggs in a line down center and top with
remaining meat mixture. Top with a crust, and decorate with pastry as
desired. Make 2 holes to allow steam to vent and for later additions.
Brush pastry with cream and bake at 375 F about 20 minutes. Reduce heat to
250 F and bake for 1 1/2 hours longer. til meat is tender. Mix gelatin as
pkg directs with bouillon. Pour into holes in top of lid until you can see
the liquid. Top up until it no longer goes down. Allow to cool then, store
in the refrigerator. Serve in 1/2" slices as an appetizer.
MMMMM
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Vicki,La (9:08:26 pm) : MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: German Filbert Cookies
Categories: Cookies, My
Servings: 12
MMMMM-------------------------MM BY H. PEAGRAM------------------------------
1 lb Butter 1/4 c Cold water
4 c Flour 2 c Sugar
1 lb Ground filberts Icing sugar
Mix all together. Form into small crescents. Bake for approx 10 min at
300 degrees. Should not brown. Dough may be frozen. To finish, cookies
may be dipped in icing sugar, or chocolate or as desired.
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Light Fruit Cake
Categories: Cakes, Holidays, My
Servings: 10
MMMMM-----------------------MM BY HELEN PEAGRAM----------------------------
1/2 lb Glace pineapple 2 c Sugar (1 lb)
2 lb Sultanas 1/2 ts Nutmeg
1 lb Glace cherries (red & green) 10 Eggs
1 lb Almonds 1 Lemon, juice & rind
5 c Flour 1 Orange,juice & rind
1 ts Baking powder 1 ts Rose ext
1 lb Butter 1 ts Almond ext
1. Clean sultanas, slice pineapple thinly, halve cherries.
2. Mix and sift flour, baking powder and spice and add half to prepared
fruit.
3. In a large bowl, cream butter and gradually beat in sugar.
4. Add well beaten eggs and beat well.
5. Fold other half of flour mixture into creamed mixture alternately with
juices and beat well.
6. Add fruit to to creamed mixture. Combine mixture til thoroughly
blended. Split almonds and add to mixture, saving some whole for top.
Add flavourings.
7. Pour mixture into cake pans which have been lined with 3 thicknesses
of newspaper, with top layer of greased wax paper.
8. Bake cake at 275 F. for approximately 3 hours or til firm and until
cake mixture is firm when pressed.
9. Cool on cake rack until thoroughly cold. Wrap in foil and store in
cake tins.
Makes 2 large or 1 large and 2 loaf tins.
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Vicki,La (9:21:41 pm) : itle: TRADITIONAL DECORATED CHRISTMAS COOKIES
Categories: Cookies, Desserts
Yield: 4 Dozen
-----------------------------------COOKIE-----------------------------------
3/4 c Butter, unsalted; softened
1/2 c Sugar
1 Egg
1 tb Lemon peel; finely grated
1 ts Vanilla
1/4 ts Salt
2 1/4 c Flour, all purpose; unsifted
1 tb Water; (use 2 if req'd)
-----------------------------------ICING-----------------------------------
3 Egg whites
1 lb Sugar, powdered
2 ts Water; (use 3 if req'd)
Food colors, sprinkles, etc
Beat together butter and sugar in small bowl with electric mixer until
light and fluffy. Beat in egg, lemon peel, vanilla and salt. Gradually beat
in flour until thoroughly incorporated. Add water, a few drops at a time,
only until dough starts to come away from side of bowl. Wrap dough in
plastic wrap. Refrigerate until firm, about 2 hours.
Preheat oven to 350ƒF. Lightly grease 4 cookie sheets. On lightly floured
surface, roll out dough to 1/8" thickness. Cut out various shapes using
cookie cutters or homemade cardboard patterns, or freehand. Reroll scraps
and cut out. Make small holes with wooden pick if planning to hang cookies.
Bake for 12 to 15 minutes or until beginning to brown around edges. Remove
cookies to wire rack to cool before decorating.
Prepare icing: Beat egg whites in small bowl with electric mixer until
foamy. Slowly beat in the powdered sugar. Continue to beat until thick and
creamy. Add just enough water to get a good spreading consistency. Tint
with food coloring, if you wish. Spread evenly over cookies. Decorate with
glitter, sprinkles, dragees and cinnamon red hots, if desired.
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Vicki,La (9:24:04 pm) :
Title: CHOCOLATE CRINKLES
Categories: Cookies, Christmas
Yield: 6 servings
1/2 c Vegetable oil
2 ts Vanilla
4 oz Unsweetened chocolate,
-melted
2 c All-purpose flour
2 ts Baking powder
2 c Granulated sugar
1/2 ts Salt
4 Eggs
1 c Confectioners' sugar
Mix oil, chocolate and granulated sugar. Blend in 1 egg at a time until
well mixed. Add vanilla. Stir flour, baking powder, and salt into oil
mixture. Chill several hours or overnight.
Heat oven to 350. Drop teaspoonfuls of dough into confectioners' sugar.
Roll in sugar; shape into balls. Place 2" apart on greased baking sheet.
Bake 10 to 12 minutes, or until almost no imprint remains when touched
lightly in center. Makes 6 dozen cookies.
Shared By: Pat Stockett From: Betty Crockers Cookie Book
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Vicki,La (9:24:49 pm) : Title: CHRISTMAS SPICED TEA
Categories: Beverages, Christmas, Kooknet
Yield: 1 servings
2 ts Cinnamon
1 ts Ground cloves
2 c Sugar
1/2 c Instant tea w/twist of lemon
18 oz Jar of Tang Juice Mix
Mix together all the ingredients and store in air-tight container.
ADD 2 HEAPING teaspoons for each mug of boiling water for tea.
I remember drinking this as a child when we visited my Aunt Ellen Faye's
Family during the Christmas holidays. Always a part of her noted Christmas
Eve Buffets. Rebecca Ford Doster-Germany.
FROM: Ellen Faye Ford Prothro
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Vicki,La (9:26:28 pm) : Title: MARSHMALLOW POPCORN CHRISTMAS TREE *
Categories: Holidays, Popcorn, Snacks, Jello
Yield: 12 servings
------------------------------PATTI - VDRJ67A------------------------------
12 c Popped popcorn
1/2 c Margarine or butter
3 c Mini marshmallows
1/2 pk Lime flavored jello
Green food color
Candy pieces to decorate
- tree with
Spread popcorn evenly in jelly-roll pan or on waxed paper-lined counter. In
medium saucepan, combine margarine and marshmallows; cook over medium heat
until melted. Add jello; continue to cook until jello is dissolved. Add
food color and mix well. Pour evenly over popcorn; stir quickly to coat.
With dampened hands, shape popcorn into cone shape. Decorate tree with
candy pieces.
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Vicki,La (9:28:20 pm) : Title: MOTHER'S POINSETTIAS (CHRISTMAS)
Categories: Cookies, Holidays
Yield: 1 servings
1 c Butter
1 c Sugar
1 ts Vanilla
1 ts Almond extract
1/2 ts Salt
2 Eggs
3 c Flour; sifted
Oven 325~.
NOTE--Cookie dough must pass easily through a cookie press. It may be
necessary to add from 1/4 to 1/2 cup more flour to adjust consistency.
Cream all ingredients on mixer except flour. Work in flour by hand.
TO MAKE POINSETTIAS:
Reserve 1/2 cup dough to color green for leaves. Using red vegetable
color, color dough to desired shade. Use sunburst plate of cookie press for
flower.
TO MAKE LEAVES:
Using green vegetable color, color dough to desired shade. Take a pinch
of dough in palm of your hand. Roll with finger of other hand in your palm
to tapered shape. Lay on ungreased sheet. Take a fork dipped in 4x sugar
and flatten green to make leaf. Space leaves four to a row, making 3 rows
of leaves. DO ALL LEAVES FIRST. The with press filled with red dough, drop
out red flower at the bottom of the leaf. With toothpick, indent center of
flower and put silver dragee in center. Bake at 325~ for 10 minutes. Cool
on racks. Store in tin box between layer of wax paper.
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Vicki,La (9:35:16 pm) : Title: VICTORIA FUDGE
Categories: Candies
Yield: 6 Servings
3 c Sugar
3/4 c Sweet cream
1 c Coconut
1/4 c Chopped candied cherries
1/4 c Butter
1/4 c Chopped candied pineapple
1 ts Almond or rose flavoring
1/4 c Chopped figs
Combine cream, butter, and sugar. Boil to soft ball stage (234 - 238 F).
Remove from fire. Cool to room temperature. Beat until creamy. Add chopped
fruit and coconut. Add flavoring. Pour into well-buttered shallow pan. Cut
in squares. Mrs. Martin Nelson, Homestead, MI.
-----
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Vicki,La (9:36:26 pm) : Title: DIVINITY FUDGE (OHIO)
Categories: Candies
Yield: 1 servings
2 1/2 c Sugar
1/2 c Water; hot
1/2 c Corn syrup; white
1/4 ts Salt
1 ts Vanilla
1/2 c Nut meats
1/4 c Candied cherries
1/4 c Candied pineapple
Put sugar, hot water, corn syrup into saucepan, heat slowly to boiling,
stirring until sugar is dissolved. Wipe down sugar crystals from side of
pan before syrup starts to boil. When syrup begins to boil, beat egg whites
with salt until foamy. Pour 2 T. of syrup on egg whites and continue
beating. Cook syrup to soft ball stage, 234 F. Pout half syrup onto beaten
egg whites very slowly and continue beating.
Note: Doesn't say what to do with the other half of the syrup.
Source: Plymouth Grange, Ashtabula County, OH
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Vicki,La (9:46:58 pm) : Breakfast Bread Pudding
1/2 cup soft unsalted butter
12 slices bread
3/4 cup raisins (plump first)
1/3 cup brown sugar
1 tablespoon cinnamon
1/4 teaspoon nutmeg
6 eggs and two yolks
3 cups milk
1 cup cream
1 teaspoon vanilla
one half cup apricot jam (optional)
I love to make this up the night before. You can bake it the morning
you want to eat it, or bake it the night before and just heat up
individual servings in the microwave.
Butter bread on both sides. Line pan with one layer of bread. Cut to
fit, using a 9 x 13 pan. Preheat oven to 350. Combine plumped raisins
(pour boiling water over them and them drain and dry thoroughly) brown
sugar, cinnamon, and nutmeg. Sprinkle bread with some of the mixture.
Repeat the layers until everything is used. Top with layer of bread.
Beat eggs and yolks with sugar. Add milk, cream, and vanilla. Pour
over bread mixture and allow to stand 30 minutes. Bake at 350 for 30
minutes, then check and cover loosely with foil. Bake an additional 20
minutes. Heat jam and brush on pudding. If desired, omit the apricot
jam and serve with any kind of jam, preserves, or syrup.
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Vicki,La (9:47:36 pm) : Honey Garlic Appetizer Meatballs
2 pounds lean ground beef
1 cup dry bread crumbs
3/4 cup milk
1/2 cup finely chopped onion
2 eggs
2 teaspoons salt
1 tablespoon butter
3 cloves garlic
3/4 cup ketchup
1/2 cup liquid honey
1/4 cup soya sauce
Preheat oven to 500. Put meat in a bowl and break with fork. Add and
mix together: bread crumbs, milk, onion, eggs, and salt. Shape
meatballs into 1 inch balls. They taste better when they are small.
Place in single layer on a jelly roll pan and bake 12 to 15 minutes.
Drain well. Melt butter in a saucepan and saute garlic until tender.
Ad ketchup, honey, and soya sauce. Bring to boil, reduce heat, cover
and simmer five minutes. Add meatballs to sauce. Return to boil and
simmer uncovered for 5 to 10 minutes, stirring occasionally or until
sauce glazes meatballs. These freeze well too.
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Vicki,La (9:48:24 pm) : Christmas Almond Cherry Bars
1 cup butter
1 cup sugar
1 egg
one half teaspoon almond extract
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 and one half cups chocolate chips
1 cup maraschino cherries, coarsely chopped and drained
1/2 cup slivered almonds
1/2 cup shredded coconut
Preheat oven to 350
In a large bowl, cream butter and sugar until light and fluffy. Beat
in egg and almond extract. Stir in flour, baking, powder and salt just
until blended. Stir in chocolate chips, cherries, almonds, and
coconut. Spread into a 9 x 13 pan which has been lightly greased. Bake
25 -28 minutes or until done. Cool completely before cutting.
Meltaways
1 cup unsalted butter
4 tablespoons fruit sugar
1/2 teaspoon almond extract
1/2 teaspoon vanilla
1/4 tsp. salt
2 cups flour
3/4 cup finely chopped pecans
icing sugar
Cream butter well with electric mixer, add sugar gradually, cream
thoroughly. Preheat oven to 325. Add vanilla, almond, and vanilla, and
1 tablespoon water. Combine flour, nuts, and salt and ad to creamed
mixture, a little at a time, beating well after each addition. Roll in
date sized balls. Bake at 325 degrees for 13-14 minutes. Roll in icing
sugar while warm and re-roll when cool.
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Vicki,La (9:49:58 pm) : Neighborhood Mounds
1 part butterscotch chips
1 part chocolate chips
1 part salted nuts
1 part chow mein noodles (dried style that you buy in a can or in
Chinese section of grocery store that people use to sprinkle onto chow
mein or other dishes after cooking) They are not like pasta noodles -
do not confuse the two.
Melt chips. Stir in nuts and noodles. Drop onto wax paper. Chill in
freezer until firm.
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(10:41:28 pm) :
German Kasekuchen
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes German
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CRUST-----
2 cups Unbleached Flour -- Sifted
4 tablespoons Butter -- No Margarine
1/2 cup Sugar -- Granulated
1 each Egg -- Large
1 teaspoon Baking Powder
-----CHEESECAKE-----
3 cups Cottage Cheese -- 1 1/2 lbs
1/2 cup Cornstarch
1 teaspoon Baking soda
1 cup Sugar -- Granulated
4 each Eggs -- Large
1/2 teaspoon Lemon Rind -- Grated
1/2 teaspoon Vanilla Extract -- Real only
1 cup Sour Cream
1 cup Raisins
CRUST:
In a large mixing bowl, blend all the ingredients, cutting in
the butter and working the mixture with your hands until it is
well mixed and workable. Divide the dough into 2 equal portions.
Use one half to line the bottom of a greased 9-inch springform
pan, the other half to line the sides of the pan. Either roll
out the dough or press it in with your fingers. Chill before
filling.
CHEESECAKE:
Preheat the oven to 375 degrees F. Press the cottage cheese
through a sieve. Combine the cornstarch and the baking powder
and set aside. In a large mixing bowl, combine the cottage cheese
with the sugar, eggs, lemon rind and vanilla. Beat until very
smooth. Add the dry mixture to the cheese and blend well. Stir
in the sour cream and raisins. Pour the cheese mixture into
the prepared crust and bake for one hour, or until done. The
center will remain soft. Turn off the oven and prop the door
open. Allow the cake to cool to room temperature. Serve at
room temperature as well.
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Peggy, WA (11:24:14 pm) :
Garlic Mashed Potatoes
Recipe By : daviddee@wimsey.com (David Dee)
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 medium potatoes
8 large garlic cloves -- peeled
1/2 cup sour cream
1 cup light cream
Salt, pepper & nutmeg to taste
1 cup green onions -- chopped for garnish.
Peel & coarsely chop the ptatoes. Place in a large saucepan with the
garlic cloves & cover with water. Bring to a boil, cover, reduce heat &
cook until tender, about 15 minutes.
Drain & place in a large mixing bowl. Add butter, half the cream & all of
the sour cream. Mash until smooth. Add enough remaining cream to make a
smooth puree. Taste & add seasonings.
Place into a greased ovenproof casserole. May be made ahead to this
point.
If frozen, it will take about one hour at 350o F to reheat. If made
earlier in the day, reheat for 30 minutes or until heated through. Top
with chopped green onions.
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* Exported from MasterCook II *
Garlic Mashed Potatoes #2
Recipe By : rlilly@skidmore.edu (Lilly, Reginald - Philosophy)
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cloves garlic
6 shallots
olive oil
salt/pepper
5 tablespoons butter -- cold, in 1 tablespoo
1 pint cream
2 1/2 pounds potatoes -- good, peeled
Place shallots and garlic on a small piece of aluminum foil, sprinkle with
2 teaspoons olive oil, add 1 teaspoon salt, and sever good turns of the
pepper mill. Wrap all this into the aluminum foil, making a large
"Hershey Kiss." Roast in oven at 350 degrees for 45 min. Thoroughly mash
with a fork when done.
Place potatoes in cold, salted water and quickly raise to boil. Cook
until potatoes are are just soft enough to easily pierce with a fork -- do
not overcook -- they become mushy. While pototoes cook, heat cream in a
sauce pan without letting it boil.
When potatoes are done, pour off water and place back on the stove and let
all the water evaporate. Mash the potatoes with potatoe masher. Slowly
whip in hot cream until you achieve desired consistency -- they can become
quite light and fluffy. Whip in the butter, piece by piece. Fold in
shallots and garlic. Adjust seasoning to taste.
NB: If you do this right and often, you will literally whip your arms into
shape in no time!
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Yvette,NM (11:24:49 pm) :
Ham Glaze
2 T Crisco Shorting
1/4 c finely chopped onion
1/2 c catsup
1/2 c apricot preserves
1 T brown sugar
1 T spoon cider vinegar
1/2 t curry powder
melt criso in a small heavy sauce pan over med. heat. Add onion; cook until
tender. Stir in catsup, apricot preserves, brown sugar, vinegar and curry
powder. Blend well. Heat and keep warm.
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Cow/AR (11:32:23 pm) : * Exported from MasterCook II *
Grand Marnier Glazed Carrots
Recipe By : Bill/TKL
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons butter
1 pound baby carrots
3 tablespoons orange marmalade
1/3 cup grand Marnier
2 tablespoons parsley -- chopped
Mext butter in a large skillet over med high heat. Add the carrots and toss
to coat with the butter. Stir in the marmelade and heat until melted. Add
the Grand Marnier and bring to a boil. Lower the heat and simmer covered for
5 min. Uncover the carrots and continue to cook until tender and the liquid
has been reduced to a glaze 4-5 min more. Sprinkle with the parsley and
serve.
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Cow/AR (11:36:09 pm) : * Exported from MasterCook II *
Sesame Broccoli
Recipe By : Kitchen Link Chat
Serving Size : 8 Preparation Time :0:00
Categories : Salads Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 bunch broccoli -- blanched
2 tablespoons olive oil
1/4 cup rice wine vinegar
1/4 cup soy sauce
2 tablespoons sesame oil
4 tablespoons sesame seeds
Blanch broccoli, toss with olive oil. Place on a baking sheet and bake at
450 for 5 min. Toss with a dressing made with the remainder of the
ingredients except seeds. Toast seeds and sprinkle on salad. Serve warm or
cold.
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BV/AR (11:37:14 pm) :
Squash & Apple Bake
2lb. butternut or buttercup squash
1/2 c brown sugar(packed)
1/4 c butter, melted1/2 t mace
2 baking apples, cored & cut into 1/2" slices
Heat oven to 350 degrees. Cut each squash in half. Remove seeds and fibers;
pare squash. Cut into 1/2" slices. Stir together remaining ingredients
except apple. Arrange squash in ungreased baking dish. 11 1/2"x7 1/2"x1
1/2": top with apple slices. Sprinkle sugar mixture on tooop; cover with
foil. Bake 50 to 60 minutes or until squash is tender. 6 servings
1 T flour
1 t
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Peggy, WA (11:37:56 pm) :
Cranberry Cream Cheese Mold
Prep Time:25 mins.
Ready In:4 hrs. 25
mins.
Skill: Challenge Me
Serves:12
1 1/2 cups boiling water
1 pkg.(8-serving size) JELL-O Brand Cranberry Flavor Gelatin
Dessert or JELL-O Brand Cranberry Flavor Sugar Free Low Calorie
Gelatin Dessert or any red flavor*
1 1/2 cups cold water
1/2 tsp. ground cinnamon
1 medium apple chopped
1 cup whole berry cranberry sauce(optional)
1 pkg. (8 oz.) PHILADELPHIA BRAND Cream Cheese or
PHILADELPHIA BRAND Neufchatel Cheese* softened
Or use two pkg.(4-serving size)can be substituted for 1 pkg.(8-serving
size).
STIR boiling water into gelatin in large bowl at least 2 minutes until
completely dissolved. Stir in cold water and cinnamon. Reserve 1 cup
gelatin at room temperature. Pour remaining gelatin into medium bowl.
Refrigerate about 1 1/2 hours or until thickened (spoon drawn through
leaves a definite impression).
STIR apple and cranberry sauce into thickened gelatin. Spoon into
6-cup mold. Refrigerate about 30 minutes or until set but not firm
(should stick to finger when touched and should mound).
STIR reserved 1 cup gelatin gradually into cream cheese in medium
bowl with wire whisk until smooth. Pour over gelatin layer in mold.
REFRIGERATE 4 hours or until firm. Unmold. Garnish as desired.
Store leftover gelatin mold in refrigerator.
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Cranberry Holiday Mold
Like a shimmering garnet,
Cranberry Holiday Mold captures
the color, flavor and bounty of the
season.
Prep Time:30 mins.
Ready In:6 hrs.
Skill: Learning Cook
Serves:10
2 cups boiling water
1 pkg. (8-serving size) JELL-O Brand Cranberry Flavor Calorie
Gelatin Dessert*
1 1/2 cups cold ginger ale**
2 cups halved green seedless grapes
1 can (11 oz.) mandarin orange segments drained
*2 pkg. (4 serving size) can be substituted for 1 pkg. (8-serving size)
JELL-O Brand Gelatin Dessert.**Or use water.
STIR boiling water into gelatin in large bowl at least 2 minutes or until
completely dissolved. Stir in cold ginger ale. Refrigerate about 1 1/2
hours or until thickened (spoon drawn through leaves definite
impression). Stir in fruit. Spoon into 5-cup mold.
REFRIGERATE 4 hours or until firm. Unmold. Garnish as desired.
Store leftover dessert in refrigerator.
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Layered Pear-Cream Cheese Mold
Prep Time:30 mins.
Ready In:5 hrs. 30 mins.
Serves:10
1 can (16 oz.) pear halves in light syrup
1 pkg. (8-serving size) JELL-O Brand Lime Flavor Gelatin Dessert*
1 1/2 cups cold ginger ale or water
2 Tbsp. fresh lemon juice
1 pkg. (8 oz.) PHILADELPHIA BRAND Cream Cheese softened**
1/4 cup chopped pecans
*Two pkg. (4 serving-size) JELL-O Gelatin Dessert can be substituted
for one pkg (8-serving size).
DRAIN pears, reserving liquid. Add water to liquid to measure 1 1/2 cups;
bring to
boil in small saucepan. Dice pears; set aside.
STIR boiling liquid into gelatin in large bowl at least 2 minutes until
completely
dissolved. Stir in cold ginger ale and lemon juice. Pour 1 cup of the
gelatin into wreath or
5-cup star-shaped or plain mold.
Refrigerate about 30 minutes or until thickened (spoon drawn through leaves
definite
impression). Arrange some of the diced pears in mold, pushing down into
wreath or star
design.
MEANWHILE, beat cream cheese in large bowl with electric mixer on medium
speed until smooth. Gradually beat in remaining gelatin.
Refrigerate about 30 minutes or until slightly thickened (consistency of
unbeaten egg
whites). Stir in remaining diced pears and pecans. Spoon over gelatin layer
in mold.
REFRIGERATE 4 hours or until firm. Unmold. Garnish as desired.
Store leftover gelatin mold in refrigerator.
UNMOLDING: Dip mold in warm water for about 15 seconds.
Gently pull gelatin from around edges with moist fingers. Place moistened
serving
plate on top of mold. Invert mold and plate; holding mold and plate
together, shake
slightly to loosen. Gently remove mold and center gelatin on plate.
**HELPFUL Hint: Soften cream cheese in microwave on HIGH 15 to
20 seconds.
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Kathy-Idaho (11:38:34 pm) : Ginger Carrots
12 carrots, thinly sliced
3 Tablespoons Brown Sugar
1 Teaspoon Garlic, or more
Butter
Lemon Pepper
Slice carrots, and cook until tender. Drain.
Add 1 Pat butter - 1 Tablespoon. Let it
melt. Add in the brown sugar. Put carrots
back in and let them simmer for a few
minutes. Add garlic, and lemon pepper.
I usually add more garlic and let the
carrots cook down a bit. Yummy
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BV/AR (11:40:00 pm) : Squash and Apple Bake:
Sorry somehow the right side of ingredients out. It should be:
1 T flour
1 t salt
1/2 tmace
2 baking apples, cored and cut into 1/2 inch
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Yvette,NM (11:44:29 pm) : Cow here's a recipe for
Green Beans with Mushrooms
chop 1 whole onion saute in butter
2 cans mushroom bits drained-suate in butter w/onions.
4 cans of fren style green beans, drain 2.
Add to sauteednd mushrooms, then add 6 beef boullion cubes. Heat until cubes
disolve and enjoy.
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Cow/AR (11:46:23 pm) : * Exported from MasterCook II *
Turnip Gratin
Recipe By : Bill/TKL
Serving Size : 1 Preparation Time :0:00
Categories : Egg, Cheese And Legumes Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound turnip -- grated
1/2 pound onion -- sliced
1 1/3 tablespoons cornstarch
1/2 cup grated parmesan cheese
2/3 cup heavy cream
may substitute sour cream for heavy cream
Mix turnip, onion and cheese. Toss with the cornstarch and pour in the
cream. Bake for 25 to 30 min. untill bubbly and done.
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Peggy, WA (11:53:42 pm) :
Taos Monkey Bread
Ingredients
2 loafs whole wheat bread
6 raisins
6 blueberries
10 pinon nuts
melted butter
3/4 cup brown sugar
3/4 cup white sugar
1 teaspoon cinnamon
Let rise overnight 2 loafs whole wheat bread. Next morning: Roll into golf
ball size segments. Spray bundt pan
and place in bottom, 6 raisins, 6 blueberries, 10 pinon nuts. Roll segments
in melted butter, then in a mixture
of 3/4 cup brown sugar, 3/4 cup white sugar and 1 teaspoon of cinnamon.
Place each segment into pan adding raisins and blueberries to taste. Bake at
350 degrees for 50 minutes. Serve hot!
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(11:56:24 pm) : Monkey Bread
Ingredients
2 cans Grand biscuits
1 cup sugar
1/4 cup cinnamon
1 stick butter
1/2 cup chopped nuts
1 cup brown sugar
Cut each biscuit in 1/4's, shake in bag with sugar/cinnamon mixture (save
mixture for future use). Arrange in
bundt pan that has been sprayed with cooking oil.
Melt butter and mix in brown sugar, bring to a boil and lower heat, cook
approximately 2 minutes. Mix in
nuts. Pour over biscuits lifting edges allowing mixture to reach bottom of
pan. Bake 350 degrees for 30
minutes.
Serves 8.
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BV/AR (00:41:24 am) : CRANBERRY SUNDAES JUBILEE
Heat 1 package (10 ounces) frozen cranberry-orange relish or 1 can (8
ounces) whole cranberry sauce,
stirring occasionally Soak 4 sugar cubes in orange extract 5 to 10 minutes
Place scoop of vanilla ice cream
in each of 4 serving dishes Spoon hot relish over ice cream. lust before
serving, place a sugar cube on top
of each sundae and ignite. 4 servings.
CRANBERRY-ORANGE RELISH
Finely chop 4 cups cranberries and 1 large orange (peel and pulp) in food
chopper. Stir in 2 cups sugar. Cover; refrigerate
at least 3 hours. 31/2 cups.
FROZEN CRANBERRY-PINEAPPLE SALAD
1 can (20 1/2 oz.) crushed 1 cup dairy sour cream
pineapple, well drained 1/44 cup coarsely chopped
1 can (16 oz.) whole pecans
cranberry sauce
Mix all ingredients thoroughly. Pour into refrigerator tray. Freeze at least
3 hours or until firm. Thirty minutes before
serving, remove tray from freezer to refrigerator. 6 to 8 servings..
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Katie/ID (00:48:35 am) : CANDIED CRANBERRIES
Heat 4 c. sugar and 1 c. water until sugar is dissolved. Add one or two bags
of cranberries and SLOWLY bring almost to a boil, then cool. Do this 4 or 5
times. Be patient and stir gently. If you heat them too hot, they pop.
Drain. The syrup that's left is great on pancakes.
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BV/AR (01:01:09 am) : Lemon Poppyseed Bread
1 package yeast
3 cups bread flour
1/4 cup sugar
1 teaspoon salt
1 tablespoon butter
1 egg
2 teaspoons dried, grated lemon rind
1/2 teaspoon lemon extract
7 oz lemonade *
1/4 cup very hot water
2 teaspoons poppyseeds
Throw everything in in order that your machine suggest and press start. Use
the white bread
setting.
* I know that 7 oz is a weird measurement, but it seems to be what works. If
I use a full cup, then
it comes out very gooey, and 3/4 cup is a little too dry. Also, I make this
with refrigerated
lemonade and the hottest tap water I can get, but I always use the timer.
The proper way to do it
would be to heat the lemonade and water to I 3OoF or so.
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Emily/CA (01:10:55 am) : Cranberry Vinagrette
1/4 cup cranberries
1/4 cup balsamic vinegar
1T chopped red onion
1T sugar
1 t Dijon Mustard
1 cup vegetable oil
10cups mixed baby greens
2 red delicious apples cored, thinly sliced
1/2 cup walnuts, toasted
Puree cranberries in processor until smooth. Add vinegar, onion, sugar and
mustard until well blended. WITHE PROCESSOR RUNNING, add oil gradually and
process until well blended.
Toss before serving
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