recipelink.com Chat Room Recipe Swap
Letter T Recipes - 2000-11-07 (18)

Kelly~WA (10:25:49) :
TOMATILLO RELISH

1 t Butter
2 Garlic clove -- minced
1 tb Shallot -- chopped
3 Tomatillos -- diced
2 lg Tomatoes, peeled, seeded, juice removed -and diced
1 t Cognac or brandy
1 tb Tarragon, fresh
Salt & pepper to taste

Saute garlic & shallots in butter till transparent.

Add tomatillos & tomatoes, saute 5 minutes. Add
cognac, tarragon, salt & pepper. Simmer 8 minutes.

Serve over fish dishes.

Kelly~WA (10:25:03) :
TOFFEE POPCORN CRUNCH

10 c Popped popcorn
1 c Whole almonds
10 oz SKOR English Toffee Bits (HERSHEY'S)
2/3 c Light corn syrup

Heat oven to 275 F. Grease large roasting pan (OR two 13x9x2-inch baking pans). Place popcorn and almonds in prepared pan. In heavy medium saucepan, combine toffee bits and corn syrup. Cook over medium heat, stirring constantly, until toffee is melted (about 12 minutes). Pour over popcorn mixture; stir until evenly coated. Bake 30 minutes, stirring frequently. Remove from oven; stir every 2 minutes until slightly cooled. Cool completely. Store in tightly covered container in cool dry place. About 1-1/2 pounds popcorn.

NOTE: For best results, do not double this recipe.

Hershey's and Skor are registered trademarks of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Recipes.

Kelly~WA (10:23:32) :
THIN MINT CHEESECAKE

Crust:
1 cup Thin Mint cookies -- crushed
into bottom of 9"
Springform pan
First Layer Filling:
2 pkgs cream cheese -- (8 oz)
6 ounces Semi-sweet chocolate chips -- melted
1/2 cup Sugar
3/4 cup Thin Mints -- crushed
2 Eggs -- beaten
1 teaspoon Vanilla
Second Layer Filling:
2 pkgs cream cheese -- (8 oz)
6 ounces Chocolate chips
1 cup Sugar
1/2 cup Sour cream
2 Eggs
1 teaspoon Vanilla
1 teaspoon Peppermint extract
Topping:
14 ounces Chocolate chips
6 ounces Whipping cream
1 teaspoon Peppermint

First Layer: Beat cream cheese until lumps are gone, then add sugar and mix well. Add melted chocolate chips, then cookies. Mix in eggs and vanilla. Pour into pan and place in freezer to firm up.

Second Layer: Beat cream cheese until lumps are gone. Add sugar, chocolate chips, then sour cream. When smooth, finish with eggs and extracts.

Pour second layer on top of (hopefully) firm first layer. Bake at 325 degrees for 1-1/2 hours, until top feels jiggly but firm. Cool, refrigerate.

Topping: Melt chocolate chips, whisk in cream and peppermint. While topping is still runny, spread over whole cake and decorate with cookies.

Accent with green icing around cookies. Keep chilled.

Kelly~WA (10:22:26) :

Santa Fe Chicken Tortellini Casserole
Serving Size: 6-8

9 ozs. cheese filled tortellini
1 tablespoon olive oil
2 cups broccoli flowerets
1/2 cup onion -- chopped
1 cup red bell pepper -- chopped
3 tablespoons flour
2 tablespoons olive oil
3/4 cup chicken broth
3/4 cup milk
1 teaspoon ground cumin
4 cups cooked chicken -- cut up
3/4 cup Monterey Jack cheese -- shredded
1/2 cup Colby cheese -- shredded
1/2 cup crushed tortilla chips

Heat oven to 325. Cook and drain tortellini as directed on package. While tortellini is cooking, grease 3 quart casserole. Heat 1 tablespoon oil in a 10" skillet over medium high heat. Cook broccoli, onion and bell pepper in oil for about 3 minutes, stirring frequently, until crisp-tender. Remove broccoli mixture from skillet. Cook flour and 2 tablespoons oil in same skillet over low heat, stirring constantly, until smooth. Stir in milk, broth and cumin. Heat to boiling over medium heat, stirring constantly; remove from heat. Stir in chicken, Monterey Jack cheese, the tortellini and broccoli mixture. Spoon tortellini mixture into casserole. Bake uncovered 25 to 35 minutes or until bubbly. During the last 5 minutes of baking,sprinkle with Colby cheese and tortilla chips; bake until cheese is melted.

Kelly~WA (10:21:37) :
(I have not tried this myself)

TABASCO PICKLES

1 qt Hamburger Sliced Dill Pickles
2 1/2 c Sugar
1 oz Tabasco Sauce

Take a regular quart of pickles and drain the juice off the pickles. Add the sugar and Tabasco
Sauce.

Let it set for 5 days. Shake or invert the jar at least twice a day to insure an even coating. This
makes a very tasty pickle.

Of course the amount of Tabasco can be adjusted to suit your own taste.

Kelly~WA (10:21:17) :

Copycat recipe for Snapple Iced TEA (Lemon Flavor)

2 quarts (8 cups) water
3 Lipton tea bags (orange pekoe and pekoe cut black tea blend)
3/4 cup granulated sugar
1/3 cup plus 2 tablespoons lemon juice

Boil the water in a large saucepan over high heat.

When the water comes to a rapid boil, turn off the heat, put the tea bags into the water, and cover.

After the tea has steeped about 1 hour, pour the sugar into a 2-quart pitcher, then add the tea. The tea should still be warm, so the sugar will dissolve easily.

Add the lemon juice. Chill.
Makes 2 quarts.

Kelly~WA (10:20:34) :
Mashed Yellow Turnips with Crispy Shallots

Ingredients
5-6 shallots, peeled
1 1/2 cups light olive or vegetable oil
3 tablespoons butter
2 large yellow turnips (Rutabaga), about 4 pounds
1 cup milk
6 Tablespoons butter
2 teaspoons Kosher salt
1/2 teaspoon freshly ground black pepper

Slice the shallots crosswise into very thin rings. In a saucepan, heat the oil with the butter over
medium-low heat until it begins to bubble. Reduce the heat to low, add the shallots and cook until
they are a rich golden brown, about 30-40 minutes. Stir the shallots occasionally while they are
cooking to make sure they brown evenly.

Remove the shallots from the oil with a slotted spoon and drain on paper towels. Once the shallots
have dried and crisped, in about 15 minutes, they can be stored in a cool place, covered, for several
days. Serve the shallots at room temperature.

Peel the turnips to remove their waxy skins, and cut them into generous 1-inch chunks. Place them
in a saucepan with water to cover and 1 teaspoon of salt. Bring to a boil and simmer, covered, until
easily pierced by a paring knife, about 35 minutes.

In a separate saucepan, heat the milk and butter over low heat until the butter has melted and the
milk just begins to simmer.

Drain the turnips, and puree (in several batches, if necessary) in a food processor. With the motor
running, add the melted butter and milk in a steady stream. The turnips should be very smooth.

Return the turnip puree to the saucepan, season with 1 teaspoon salt and the pepper and reheat,
stirring over a medium flame. Serve piping hot, sprinkled generously with crispy shallots.

Yield: 4-6 servings

Kelly~WA (10:19:53) :

Baked Stuffed Tomatoes
Serving Size: 4 to 6

2 tablespoons vegetable oil
1 teaspoon onion -- chopped
1/4 pound ground beef
1/2 cup grated cheese
1 teaspoon salt
1 cup cooked rice
6 large ripe tomatoes

Grease an 8x8x2 inch baking dish. Heat oil in skillet; brown onion and ground beef. Stir in cheese, seasonings and rice. Set aside. With a sharp knife, cut a 1/4 inch slice from top of each tomato.

Cut around inside of tomatoes, being careful not to cut through the bottom. Scoop out center pulp.
Sieve the tomato pulp and set aside the liquid. Sprinkle each tomato with salt. Lightly fill the
tomatoes with filling.

Place tomatoes in baking dish. Pour the tomato juice over tomatoes. Bake in a 375 degree oven
for 20 to 25 minutes.

Garnish with parsley.

Kelly~WA (10:19:21) :
Curried Turkey, Fruit & Nut Salad in Tortilla Bowls

Yield: 4 servings

---DRESSING---
1/2 c Chutney
1 tsp Curry powder
1/2 tsp Ground ginger
1/3 c Plain yogurt

---SALAD---
2 1/2 c Turkey; cooked, shredded in bite-sized pieces
1 lg Papaya; halved, seeded- peeled & sliced
3 Kiwi; peel, cut lengthwise in half; slice crosswise
1/4 c Blanched slivered almonds - toasted
Fresh spinach leaves; stem - wash, well drained
4 Tortilla salad shells

Whisk together chutney, curry powder and ginger in small saucepan. Bring to boiling over medium heat.

Cook, stirring occasionally, 2-3 minutes. Cool
slightly. Stir in yogurt. Place dressing in a large bowl; add turkey. Refrigerate several hours. Bake tortilla salad shells as directed on package. Add papaya, kiwi and almonds to turkey mixture. Line cooled tortilla bowls with spinach leaves. Fill each shell with turkey mixture. Serve immediately.

Kelly~WA (10:18:43) :
TUNA MELT PIE

Serving Size: 6 to 8
2 md Onions, chopped
1 c Bisquick baking mix
1 1/4 c Milk
1/4 c Butter
1/8 tsp Pepper
2 can (6 1/2 oz) tuna, drained
3 Eggs
2 Tomatoes, thinly sliced
2 c Shredded Cheddar cheese

Heat oven to 400 degrees.Grease square baking dish,8 x 8 x 2". Cook onions and margarine in 10" skillet over low heat,stirring occasionally,until onions are light brown.Sprinkle tuna,1 cup of the cheese and the onions in dish. Beat baking mix,milk,pepper and eggs with wire whisk or hand beater until almost smooth,about 1 minute.Pour into dish. Bake until knife inserted in center comes out clean,25 to 30 minutes.Top with tomato slices and remaining cheese.Bake until cheese is melted,3 to 5 minutes.Cool 5 minutes.Serves 6 to 8.

Kelly~WA (10:17:16) :
Baked Stuffed Trout

ServingS: 4

2 tablespoons butter or margarine
1 onion -- chopped
1 celery stalk -- diced
1 cup fresh bread cubes
1 tablespoon fresh thyme leaves
OR 1 teaspoon dried thyme
salt and pepper
4 trout, dressed (about 1/2 pound each)
8 bacon slices
celery leaves or parsley, for garnishing

Preheat the oven to 450=B0 F.

Melt the butter or margarine in a frying pan. Add onion and celery and cook until softened, about 5 minutes. Remove the pan from the heat. Add the bread cubes, thyme, and season with salt and pepper to taste. Stir to
mix well.

Season the cavity of each trout with salt and pepper.

Stuff each trout with the bread mixture, dividing it evenly among the fish. If necessary, secure the openings with wooden toothpicks.

Wrap 2 bacon slices around each stuffed trout. Arrange in a baking dish, in one layer.

Bake until the fish flakes easily when tested with a fork and the bacon is crisp, 35-40 minutes. Serve garnished with celery leaves or sprigs of
parsley.

Kelly~WA (10:16:30) :
Turkey Chili

Yield: 4-6 servings

1 lg Onion, chopped
2 tb Olive oil
1 1/2 lb Ground turkey
2 Garlic cloves, minced
2 t Chili powder
1/2 t Black pepper
1/2 t Ground cumin
2 can Black beans, rinsed and
-drained (15 oz)
1 can Diced tomatoes in juice,
-undrained (14 1/2 oz)
1 can Tomato paste (6 oz)
1 can Self-reduced chicken broth
-(14 1/2 oz)
1 c Frozen corn kernels
Chopped onion, for garnish

Over medium heat, saute onion in oil in Dutch oven until soft, about 5 minutes. Add turkey and cook, stirring with a wooden spoon to break up large pieces, until no longer pink, about 7 minutes.

Stir in garlic, chili powder, pepper and cumin. Add beans, tomatoes and their juice, tomato paste, broth and corn.

Simmer about eight minutes, or until thoroughly hot, stirring often.

Garnish with chopped onion.

Kelly~WA (10:15:43) :
TURKEY, ONION, AND TOMATO PITA POCKETS

Yield: 8 sandwiches

1 md Red onion, peeled & thin sliced into rings
16 Cherry tomatoes, quartered
1 c Turkey, cooked coarsley chopped
2 c Iceburg lettuce thin slice
1/3 c Shredded fresh basil
1 tb Light brown sugar
1/4 c Balsamic vinegar
1 tb Fruity olive oil
Salt & pepper to taste
4 6 in diameter pita bread rounds cut in half

In a large bowl, toss together the onion, tomatoes, turkey, lettuce, and basil. Sprinkle with the brown sugar and drizzle with the vinegar and olive oil.

Toss well and season with salt and pepper. Cover and let marinate in the refrigerator for at least two hours. To make the sandwich, mound the mixture into the pita pockets and serve at once.

Kelly~WA (10:14:58) :
(GRANDMA'S WAY) PERFECT TUNA CASSEROLE
Servings: 4

1 can Cream Of Mushroom Soup
1/3 c Milk
6 1/2 oz Tuna -- Drained And Flaked *
2 Eggs -- Hard Boiled, Sliced
1 c Peas -- Cooked
1 c Potato Chips -- * *

* As this is an old recipe, it calls for tuna packed
in oil.
** Slightly crumble the potato chips.

Preheat oven to 350 degrees F.
Blend soup and milk in 1-quart casserole. Stir in
tuna, eggs, and peas. Bake 20 minutes. Top with
chips; bake 10 minutes longer.

Kelly~WA (10:14:23) :
Taco Patties

Yield: 6 servings

1 1/2 lb Ground Beef
1 tsp Salt
1/4 tsp Pepper
1 1/4 oz Taco Seasoning Mix; 1 Env.
4 oz Cheddar Cheese; Shredded, 1C
1/4 c Onion; Chopped
1 tsp Worcestershire Sauce
3/4 c Water
1 Avocado; Ripe, Small

Mix meat, onion, salt, Worcestershire sauce and pepper. Shape mixture into 6 patties, each about 3/4-inch thick. Brown patties in a large skillet over medium-high heat, turning once. Remove patties and set aside. Pour fat from the skillet.
Mix water and seasoning mix in the same skillet and heat to boiling. Reduce the heat and return the patties to the skillet.

Turn each one to coat with the sauce. Peel avocado and cut into 6 rings.

Top each patty with an avocado ring. Cover and simmer 10 minutes. Sprinkle with the cheese; cover and heat until the cheese has melted, about 2 minutes. Serve sauce over the patties. NOTE: You can substitute 1 medium tomato, sliced for the avocado rings.

Kelly~WA (10:13:12) :
Tortilla Wrap-Ups

1 8" flour tortilla
1 egg -- scrambled
Cheddar cheese -- shredded
salsa
bacon bits
tomato -- chop

Scramble egg. Warm tortilla in microwave or wrap it in foil and place in oven for a few minutes. Place scrambled egg in center of tortilla. Add cheese, salsa, bacon bits and tomato (or any additions that suit you or child). Fold in sides, roll up. Wrap in foil to keep in warm while eating.

Kelly~WA (10:12:36) : (I have not made this recipe)

SWEET & SOUR TOFU

4 oz Dried shiitake, soaked
2 lb Tofu
2 Japanese cucumbers, peeled
1 Green bell pepper
3 md Tomatoes, cut into wedges
1/2 c Vegetable oil
2 Garlic cloves, crushed

-----SEASONINGS-----
2 tb Soy sauce
1 tb Sugar
1 tb Tomato paste
1 1/2 tb Cornstarch dissolved in
3/4 c Water
1/2 tsp Pepper
2 tsp Chili sauce, see recipe
1 d Lemon juice

-----GARNISH-----
2 Green onions, chopped

Trim the shiitakes & set aside. Press the tofu for 30 minutes & cube. Quarter the cucumbers lengthwise & cut into 1 1/2" lengths. Chop the bell pepper.
Heat oil in a wok over medium-high heat. Add the tofu & carefully stir- fry until the color changes.
Remove the tofu & add the garlic. Stir-fry until the color changes. Add all the vegetables to the wok & stir-fry for 2 minutes. Add all the seasonings & continue to stir-fry for 3 to 5 minutes. Serve garnished with green onions.

Betty,.Athens,.Ga. (09:28:46) :

TURKEY POT ROAST DINNER

1 1/3 cups chicken broth or veg. broth
1 med. chopped onion
2 tbsp lemon juice
1 tbsp olive oil
1 tbsp chopped fresh ginger
1 tbsp paprika
1 tbsp ground coriander
3/4 tsp ground allspice
1/2 tsp ground cardamon
1/4 tsp salt
1/8 tsp pepper
1 boneless turkey breast half (1 3/4 lbs) skin removed.
5 large carrots, cut into 1-in. pieces
5 lg. potatoes, peeled and cut into eighths
4 lg onions, quartered

In a Dutch oven, stir together the broth, chopped onions, lemon juice, oil, ginger, paprika, coriander, allspice, cardamon, salt and pepper.
Add the turkey and bring to a boil over med-high heat, reduce the heat, cover and gently simmer approx, 10 min. Turn the turkey over & continue simmering, for 8-10 min. more.
Layer the carrots, potatoes & quartered onions around the turkey, cover and simmer for 30 min. or till the veg. and turkey are tender.
To serve, slice the turkey, then arrange it and the veg. on a deep serving platter, Spoon the broth mixture over the turkey and veg.
Think ahead, To save even more time on a busy week day evening, Cook the turkey & veg.ahead, Slice the turkey. reheat in the microwave.
Serves 6