recipelink.com Chat Room Recipe Swap
Letter U Recipes - 2000-11-14 (13)

recipelink.com (03:22:08) :

Upside-Down Pineapple-Raisin-Carrot Cake
Recipe By : Jo Anne Merrill
Serving Size : 8

1 cup raisins, seedless
1 can pineapple, sliced -- 20 oz
1/2 cup brown sugar -- packed
1/2 cup margarine
3/4 cup sugar
3 eggs
1 teaspoon vanilla extract
1 cup carrots, shredded
1 1/2 cups flour, all-purpose
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon, ground
1/4 teaspoon ginger, ground

Drain pineapple; reserve 1/2-cup juice. Melt 1/4-cup margarine in a 10-inch ovenproof skillet. Blend in brown sugar. Arrange pineapple over sugar mixture and top with 1/2 cup raisins. Beat remaining 1/4-cup margarine with granulated sugar until light and fluffy. Beat in eggs, vanilla and carrots. Combine dry ingredients. Beat 1/3 dry ingredients into creamed mixture. Beat in 1/2 cup reserved syrup until blended. Repeat, ending with dry ingredients. Fold in the remaining 1/2-cup raisins. Pour batter over pineapple. Bake in preheated 350-degree oven 40-45 minutes. Let stand 5 minutes before inverting onto serving plate. A third place winner at the Del Mar Ca county fair.

recipelink.com (03:20:43) :

Upside-Down Chili Pie
Recipe By : Weight Watchers Magazine March 1996
Serving Size : 4

2 teaspoons corn oil
1/2 teaspoon cumin
1/2 cup chopped onion
1 medium green bell pepper -- chopped
1 1/2 cups chopped tomatoes
8 ounces kidney beans -- cooked and drained
1 teaspoon chili powder
3/4 cup yellow cornmeal
1/2 teaspoon salt

Preheat oven to 375F. Spray 8 inch square pan with nonstick cooking spray.

To prepare chili, place large nonstick skillet over medium-high heat 30 seconds. Add oil; heat 30 seconds more. Add cumin and cook, stirring constantly, just until fragrant, about 30 seconds (do not burn). Stir in onion and green bell pepper; cook, stirring often, until tender, 4-5 minutes. Stir in tomatoes, beans and chili powder; cook 5 minutes. Spread mixture evenly into prepared pan and set aside (may be done ahead up to this point.)

To prepare cornmeal topping, bring 2 cups water to a boil. Gradually add cornmeal in a thin stream, whisking constantly to prevent lumps. When all cornmeal is added, stir in salt; continue cooking, whisking constantly, until thickened to the consistency of mashed potatoes, about 3 minutes. Immediately spread mixture evenly over chili in pan and bake until chili mixture bubbles, about 15 minutes.

Serving (4" square) provides: 1/2 fat, 1 1/2 veg, 1 pro, 1 1/2 bread.

recipelink.com (03:16:29) :

Upside Down Apple Pecan Pie
By Lloyd A. Carver - Jan 5, 1996

1 c chopped pecans
1/2 c brown sugar -- firm pack
1/3 c margarine -- melted
2 pie crusts
1 t flour
6 c apples -- sliced
1/4 c sugar
2 tb flour
1/2 t cinnamon
1/4 t nutmeg

Heat oven to 375 degrees. In a 9-inch pie pan, combine pecans, brown sugar and margarine. Spread evenly over bottom of pan. Prepare pie crust for two crust pie. Placing bottom crust over pecan mixture in pan. In large bowl combine apples, sugar, flour, cinnamon and nutmeg. Mix lightly. Spoon into pie crust lined pan. Top with second crust and flute. Cut slits in several places. Bake at 375 degrees for 40 to 50 min. or until crust is golden brown and apples are tender. Cool pie upright in pan for 5 min. Place serving plate over pie, invert. Carefully remove pan, some nuts may remain in pan; replace on pie with knife. Cool at least 1 hour before serving.

recipelink.com (03:14:40) :

Upper Crust Bakery's Oatmeal Muffins
Makes 11 or 12 muffins

1 1/3 cups old fashioned oats
1 1/3 cups buttermilk
3 eggs -- lightly beaten
1/3 cup light brown sugar
1/3 cup canola oil
2/3 cup all-purpose flour -- sifted
2/3 cup whole wheat flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder

Preheat oven to 400. Lightly grease standard size muffin cups. Place oats and buttermilk in a bowl and stir to combine. Add beaten eggs to that mixture and mix well with a spoon. Add brown sugar and oil to the mixture. Stir well, making sure that clumps of sugar are dissolved. In a separate bowl sift the dry ingredients together. Turn the oatmeal mixture into the dry ingredients and stir only to dampen them. Do not over mix. Bake for 20-25 minutes or until a light to medium golden brown. Turn baked muffins onto a wire rack and cool.

NOTES : These muffins will dome better if final mixture sits for about 15 minutes or so before filling muffin cups.

recipelink.com (03:13:09) :

Unstuffed Cabbage
From the recipe files of Carole Walberg
Serving Size : 6

1 1/2 pounds lean ground beef
1/4 cup water
2 eggs
3 tablespoons uncooked rice
2 teaspoons dried minced onions -- divided
2 tablespoons dried minced onions
1/4 cup brown sugar -- to taste
1 1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
1 whole peeled tomatoes -- (28 ounces)
6 ounces tomato paste
1/2 cup vinegar -- or lemon juice
6 ginger snaps -- for flavor
1 med head cabbage

In a large bowl, combine beef, water, eggs, rice, 2 tsp dried minced onion, salt and pepper. Mix thoroughly with you hands and form into golf ball-sized balls. Set aside. In another large bowl, combine tomatoes, tomato paste, rest of dried minced onions, vinegar and brown sugar to taste. With a knife, cut the tomatoes into chunks and stir until well mixed. Add the ginger snaps (crumbled) and stir. Taste and correct for flavor; should be sweet and sour. Set aside. Core the cabbage and shred. Place half of the cabbage on the bottom of a shallow casserole which has a tight-fitting lid. Cover the cabbage with half the tomato mixture. Arrange the meatballs on top and cover with remaining cabbage. Top with the remaining tomato mixture. Cover tightly with foil and place the lid on top. Bake at 325 degrees for one hour. Reduce heat to 250 degrees and bake for three more hours. At This point, the casserole may be cooled, wrapped and frozen. For the best taste, remove casserole from the oven, cool and refrigerate overnight. The next day, let the casserole come to room temperature and then bake, uncovered, at 300 degrees for 45 minutes. If the casserole is to be eaten the same day, remove the lid for at least 45 minutes of the three-hour baking time. This recipe makes six to eight servings. NOTE: I sometimes brown the meat and then add the other ingredients. It can also be made in the crockpot.

recipelink.com (03:11:17) :

Unique Peach Barbecue Sauce
Recipe By : Jo Anne Merrill
Serving Size : 6

16 ounces peach halves -- drained
1/2 cup packed brown sugar
1/3 cup catsup
1/3 cup vinegar
2 tablespoons soy sauce
2 garlic cloves -- chopped
2 teaspoons fresh ginger root -- chopped
1 teaspoon salt
1 dash black pepper -- fresh

* Use a 16-ounce can of peaches, in syrup or in its own juice for a less sweet sauce.

Put all the ingredients in a blender and run on high speed until smooth. Spoon sauce over meat, basting every 15 minutes with the drippings in pan. If used for outdoor grilling, baste after meat is about half cooked. Continue basting until meat is done.

Serving Ideas : Use this sauce on a variety of meats and poultry.

recipelink.com (03:10:04) :

Under-The-Sea-Salad

1 16 Oz. Can Pear Halves
1 Package Lime Jello -- (3-ounce)
1 Cup Boiling Water
1 Tablespoon Lemon Juice
6 Ounces Cream Cheese

Drain pears, reserving 3/4 cup of the syrup. Dice pears and set aside. Dissolve jello in boiling water. add reserved syrup and lemon juice. Pour 1 1/4 cups into 6-cup mold. Chill until set but not firm, about 1 hour. Meanwhile, soften cream cheese. Very slowly, blend in remaining gelatin, beating until smooth. Stir in pears. Spoon into mold. Chill until firm, about 4 hours. Unmold before serving.

recipelink.com (03:09:23) :

UNCOOKED PUTTANESCA SAUCE
Recipe By : Joie Warner, All the Best Pasta Sauces II
Serving Size : 2 to 4

2 large cloves garlic -- chopped
1 pound tomatoes -- ripe, seeded, coarsely chopped **
1/4 cup olive oil
1/2 teaspoon dried basil -- or oregano
1/4 teaspoon hot red pepper flakes
-- Salt
-- Freshly ground black pepper
10 Kalamata olives -- pitted, cut into strips
2 tablespoons capers -- drained
1/4 cup flat-leaf parsley -- chopped
2 tablespoons freshly grated Parmesan cheese -- plus extra for

** Note: Full flavored tomatoes are very important in this recipe.

COMBINE GARLIC, tomatoes, oil, basil, red pepper flakes, salt, pepper, olives, capers, parsley, and cheese in large serving bowl. Add drained hot pasta and toss until combined. Serve with extra cheese and pass the pepper mill.

Recommended Pasta: 1/2 pound penne rigate or spaghetti

recipelink.com (03:07:46) :

UNBELIEVABLE OATMEAL COOKIES
Recipe By : COOKING MONDAY TO FRIDAY

10 tablespoons softened sweet butter
1/2 cup sugar
1 egg, -- lightly beaten
1/2 teaspoon grated orange zest
1 teaspoon almond or vanilla extract
3 cups rolled oatmeal -- (not instant)Lightly butter a cookie sheet. Preheat the oven to 325 degrees.

Beat together the butter, sugar, egg, orange zest and almond extract. With your fingers press the oatmeal into the butter until the dough just holds together. Form the dough into tiny balls and with the tines of a fork press them down. Bake for 10 to 15 minutes or until golden brown.

Yield: 2 1/2 dozen

recipelink.com (03:05:57) :

Ultimate Sweet Potato Pie
By Lloyd A. Carver on Jan 5, 1996

1 cup sweet potatoes -- mashed
5 large eggs
3 cups sugar
4 tablespoons flour -- all-purpose
3/4 cup butter or margarine -- melted
1 can sweetened condensed milk
1/2 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1 9 inch pie crust -- unbaked

This is similar to a chess pie and is creamy and delicious! You may used canned sweet potatoes if they are drained very well but freshly cooked potatoes are the best. Boil 2-3 sweet potatoes in salted water until tender; peel and mash. Mix with slightly beaten eggs, sugar, flour, melted butter, condensed milk (14 ounce can), vanilla and nutmeg. Pour into prepared pie crust and bake at 400 degrees for 15 minutes. Lower heat to 300 degrees and bake for 1 hour or until a knife inserted near the center comes out clean.

Kelly~WA (09:54:03) : No, I have not tried this.)

UKRAINIAN HONEY-ONION SAUCE (LUKOVEY VZHAR)

1 1/2 tb Honey
3 Onions, large, sliced thin & quartered
3/4 c Beef stock
1/2 tsp Garlic finely minced
1 1/2 tsp Dijon mustard
4 tsp Cider vinegar
1/4 c Sunflower oil

Heat the oil in a large cast iron skillet over medium heat, add the garlic & onions, saute', stir frequently and cook for 20 minutes. add the stock, raise the heat to high and cook for approx. 7 minutes until the liquid is reduced by 1/2. Add the mustard, honey, & vinegar, reduce heat to med-low and simmer for 10-15 minutes. remove from heat and allow to sit for 10-15 minutes. Serve warm but not hot. * NOTE: This is a traditional sauce that is used with many dishes. It is great with vegetables, better with meats, and will keep refrigerated for 5-7 days or frozen for 3-4 months.

Kelly~WA (09:52:46) : (No, I have not tried this. "U" recipes are hard to find!)

UKHA (CLEAR SALMON SOUP)
Serving Size : 6

6 c -- Water
1 1/2 lb Smelts, whole -- cleaned well
1 Onion, med
1 Carrot, large -- peeled/quartered
1 Leek (white only)
1 Celery stalk -- with leaves
1 Parsnip -- peeled
1 Bouquet garni
Salt -- to taste
Pepper, white -- to taste
1 lb Salmon trimmings
3/4 c Wine, white, dry
3 Potato, new
2 Carrot, thin -- peeled
1 Egg white
1 Eggshell -- crushed
1 lb Salmon fillet, skinned
5 tb Scallion -- chopped
Lemon slices, thin

Approx. Cook Time: 2:00

In a large stock pot, place the water, smelts, onion, quartered carrot, leek, celery, parsnip, bouquet garni, and salt and pepper, and bring
to a boil over high heat, periodically skimming off the foam as it rises to the top. Cover the pot, reduce the heat, and simmer for 35 minutes. Strain the stock through a fine sieve into a clean pot, pressing the solids with the back of a spoon to extract as much liquid as possible. Discard the solids. Return the stock to the heat and add the salmon trimmings, wine, potatoes, and thin carrots. Bring to a boil, then reduce the heat to low and simmer, covered, until the vegetables are tender, about 25 minutes. Strain the stock into a clean pot, discarding all the solids except the potatoes and all the carrots. Rinse the potatoes and carrots being careful not to mash them, and set aside. Return the stock to low heat and simmer
for several minutes. Add the egg white and shell and increase the heat to medium high. Bring to a boil, beating constantly, with a wire whisk. When the stock boils, the egg white will start rising to the surface.

At this point, turn off the heat and let stand for
five minutes. Line a colander with a double layer of dampened cheesecloth and strain the stock into a clean pot. Add the fish fillets to the stock and poach over medium low heat until cooked through; five minutes.

Taste and adjust the seasonings. Halve the reserved potatoes and cut into wedges. Cut the carrots into fine dice. Divide the fish fillets among six soup bowls. Add a few potato wedges and diced carrots to each bowl. Ladle the stock into the bowls, sprinkle with scallions, and garnish with lemon slices.

Kelly~WA (09:50:17) : (No, I have not tried this. "U" recipes are hard to find!)

UZVAR (DRIED FRUIT COMPOTE)
Serving Size: 10

4 oz Dried Prunes -- Pitted
4 oz Raisins
8 oz Dried Apple Slices
8 oz Dried Pear Quarters
1 c Honey -- Clover Or Wild
1 Cinnamon Stick
6 Whole Cloves
2 qt Apple Cider
Juice And Peel Of 1 Lemon

Combine the fruit in a large pot and fill with enough cider to cover it by a third more. (The fruit will absorb a lot of liquid.) Add the cloves and lemon peel. Simmer until the larger pieces are cooked but not falling apart. Pour off the liquid into a pan and cook until reduced by 1/3rd. Add the honey, cinnamon, lemon juice, and fruit. Reheat, stirring. Taste, and add more lemon juice if needed. It should not be cloying sweet, the taste of the fruit should dominate. Serve warm in crystal or clear glass bowls. Keeps in the refrigerator for up to 2 weeks.