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Betsy, NY (9:14:09 pm) :
SMARTY PARTY MUFFINS
Wet Mix
1/2 cup margarine
1/2 cup sugar
2 eggs
1 cup milk
1 cup smarties
Dry Mix
2.1/2 cups self-rising flour
Preheat oven to 400oF. It is best to use cup cake size pans for these
muffins, line with paper cases. Thoroughly blend the margarine & sugar &
beat
in the eggs & milk. Quickly mix in the smarties & then gently fold in the
flour. Place in paper cases. Put an extra smartie or two on top of each
muffin before baking, to make them look more colourful. Makes 36. Bake for
20
mins.
Comment: Suprisingly, the cooked smarties inside these little muffins become
soft & creamy. They make a wonderful party treat for the children.
*NOTE: Smarties are little round coloured sweets with chocolate centres.
They
are also called Pebbles or M&M's.
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Betsy, NY (9:17:16 pm) :
From: Gerald Edgerton jerrye@wizard.com
PEANUT BUTTER BREAKFAST SPREAD
3/4 c. chunky style peanut butter
2 tbsp. honey
1/2 c. finely chopped dried fruit
(such as raisins, dates, apricots,
figs, prunes, or apples)
Blend together peanut butter and honey; stir in dried fruit. Store at room
temperature in a tightly covered container. To serve, spread on warm toast
or muffin. Makes 1 1/2 cups spread.
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Velma TN (9:20:49 pm) : I'm living and eating blueberries now days.
Recipe:Blueberry french toast casserole
Ingredients:
1 small day old loaf French bread
3 eggs
3 tbsp sugar
1 tsp vanilla
2 1/4 cup milk
1/2 cup all purpose flour
6 tbsp dark brown sugar
1/2 tsp ground cinnamon
1/4 cup butter or margarine
1 cup fresh or frozen blueberries
1 cup sliced strawberrie or peaches
Grease 13x9 dish. Diagonally cut bread in 1"slices(slice "long" diagonal
pieces)
Place in dish - set aside.
In medium bowl, slightly beat eggs, sugar & vanilla. Stir in milk until
blended.
Pour over bread. Turn slices to make sure it is well coated & refrigerate
overnight.
Preheat oven to 375F. In small bowl, combine flour, brown sugar and
cinnamon. Cut in butter. Scater blueberries over bread and sprinkle with
crumb mixture.
Bake 40 minutes or until golden brown. Cut in squares and serve with
strawberries or peaches.
This is delicious and a great dish for a brunch. Enjoy!
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Betsy, NY (9:21:03 pm) :
From: carl.berger@synapse.org (Carl Berger)
Date: Mon, 16 May 94 21:55:00 -0500
Title: Roller Coaster Breakfast
Categories: Breakfast
Yield: 1 servings
6 ea Eggs
1 c Flour
1/2 ts Salt
1 c Milk
2 tb Melted butter
Powdered sugar
Butter 9x13 pan (not pyrex) and put into the freezer while you mix the
batter. Heat oven to 450.
Break eggs into a bowl and beat with fork. Slowly add flour and beat
well. Add salt, milk and melted butter. Pour into cold pan and bake
at 450 for 18 mins; then 350 for 10 mins.
Sprinkle with powdered sugar and serve with butter and syrup.
This is sort of a huge piece of French toast in a baking pan that
looks like a roller coaster. It is fun to watch if you have a glass
door oven. If not, it is a big surprise when you take it out!
By Suzanne Werner/Tender Loving Cooking Shared by Lisa Greenwood
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Betsy, NY (9:22:43 pm) :
Title: Winter Chutney
Categories: Crockpot
Servings: 1
Jeannie Allen
...................
3 Pears, peeled, seeded, Cut into chunks
1 c Dried fruit bits ( apples, Apricots, dates, etc. )
2 T Sliced green onion
2 T Lemon juice
1 c Sugar
1 t Grated lemon peel
1/4 t Crushed red-pepper flakes
1 1/2 t Slivered crystallized
Ginger
Combine in crockpot, all ingredients. Covet and
cook on Low 3-4 hours. Cool; makes approx 3 C chutney.
Great for duck, chicken and pork as a side dish.
Posted by Jean Rhymer
Formatted for MM by Jeannie Allen
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Betsy, NY (9:24:07 pm) :
Source: Poppa Rock's Family Cookbook by Peter Rock
This is a real favorite in our family. It can be put together in minutes,
(literally) and is good enough for company and holidays. I am offering
instructions for the microwave, but you can also make this suace on the
stove-top.
1 8 oz. can jellied cranberry sauce
1/2 C. packed brown sugar
1 Tbl. prepared mustard
1/4 C. good Burgundy wine
1 - 3# cooked canned ham
Microwave method: In a 2 cup measure, combine cranberry sauce, brown sugar,
mustard and wine. Cook at HIGH in microwave for 4 minutes. Place a 3#
canned ham, cut into 1/2" slices, in a 13 X 9" baking dish with slices
overlapping. Pour glaze atop. Cover and cook at MEDIUM (70%) for 12
minutes, turning dish occasionally.
More?
Stove-top method: Mix all sauce ingredients in saucepan and heat just to
boiling, stirring constantly. Then continue as above, but heat in 350
degree oven for 30 minutes or until well-heated. Serves 6.
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Velma TN (9:25:12 pm) :
Marinated Carrots
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Categories: Vegetables
Yield: 8 servings
2 lb Bag of carrots 1/2 c Vinegar
1 Onion 1 cn Tomato soup
1 Bell pepper 1/2 c Crisco oil
1/2 Sugar 1 ts Worcestershire sauce
Boil carrots in salt water until done. Marinate overnight.
J.R. Byers
--
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Betsy, NY (9:26:54 pm) :
Title: Tenderloin Steaks with Pepper Jelly Sauce
Categories: Main dish, Meats
Yield: 4 servings
4 Tenderloin steaks (1"thick)
3/4 ts Garlic salt
3/4 ts Chili powder
1/2 ts Coarse grind black pepper
1/4 ts Ground cumin
1/4 ts Dried oregano leaves
1 tb Olive oil
1/2 c Beef stock
1/4 c Balsamic or red wine vinegar
2 tb Jalapeno pepper jelly
Parsley sprigs
Red & green chili peppers
Combine garlic salt, chili powder, pepper, cumin and oregano. Rub over
both sides of steaks. Heat oil in a heavy large skillet over med. high heat
3 min. Add steaks. Cook 6-8 min. for rare to med. rare, turning once.
Transfer steaks to serving platter; keep warm. Add stock, vinegar and jelly
to skillet; cook 5 min. or until slightly thickened, stirring occasionally.
Spoon sauce over steaks; garnish with parsley and chili peppers.
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Betsy, NY (9:28:24 pm) :
Date: Wed, 25 May 1994 17:40:01 -0500
From: Deb Kirwan
I used to make these meatballs often for company. (Now, who entertains
any more?) If I hadn't first tasted them at someone's house, I never
would have tried making them. In fact, when you first mix the sauce, it
looks and tastes terrible. Just keep going; it turns out fine. (Come to
think of it, wouldn't this recipe qualify for the 50s and 60s foods.
Chafing dishes were really big then.)
COCKTAIL MEATBALLS (From the 1969 edition of the Betty Crocker Cookbook)
1 pound ground beef
1/2 cup dry bread crumbs
1/3 cup minced onion
1/4 cup milk
1 egg
1 tbsp snipped parsley
1 tsp salt
1/8 tsp pepper
1/2 tsp Worcestershire sauce
1/4 cup shortening
1 bottle (12 ounces) chili sauce
1 jar (10 ounces) grape jelly
Mix ground beef, bread crumbs, onion, milk, egg and next 4 ingredients;
gently shape into 1-inch balls.
Melt shortening in large skillet; brown meatballs. Remove meatballs from
skillet; pour off fat. Heat chili sauce and jelly in skillet, stirring
constantly, until jelly is melted. Add meatballs and stir until
thoroughly coated. Simmer uncovered 30 minutes.
5 dozen appetizers.
Variation: Cocktail Sausages: Substitute 4 jars (4 1/2 ounces each)
cocktail sausages for the meatballs; simmer in jelly mixture 20 minutes.
(In case you're not familiar with chili sauce, as I remember it, it's a
tomato-based sauce, alot like seafood cocktail sauce, but probably without
the horseradish. If you can't find it, you could probably substitute
cocktail sauce, or even a mild barbeque sauce, though that would alter
the taste a little.)
Deb
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Velma TN (9:28:38 pm) :
Fajitas-On-A-Stick
Serves 4 in 35 Minutes
1-1/4 lb boneless beef top sirloin steak, cut 1" thick
1/3 cup prepared Italian dressing
3 Tbsp fresh lime juice
2 green or red bell peppers, each cut into quarters
2 medium onions, cut crosswise into 1/2" slices
8 medium flour tortillas, warmed
Prepared salsa
1.Soak 8 (9") bamboo skewers in water 10 minutes; drain
2.Trim fat from beef steak. Cut steak crosswise into 1/2" thick
strips. Thread an equal amout of beef, weaving back and
forth onto each skewer.
3.In small bowl, combine dressing and lime juice, mixing well; brush
onto beef, peppers and onions.
4.Place vegetables on grid over medium ash-covered coals; grill
peppers uncovered 12 to 15 minutes and onions 15 to
20 minutes or until tender, turning both once. Approximately 10
minutes before vegetables are done, move vegetables
to outer edge of grid. Place beef in center of grid; grill 8 to 12
minutes for medium rare to medium doneness, turning
once.
5.Season beef with salt, as desired; remove beef from skewers. Serve
beef and vegetables in tortillas with salsa.
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Velma TN (9:32:16 pm) : Cath (9:53:36 pm) : Frozen Chocolate Peanut Butter
Cups
Prep: 20 minutes Freeze at leat 2 hours
Cost per Serving: 55 cents
2 1/2 cups cocoa flavored crisp rice ceral (such as Kellogg's Cocoa
Krispies)
1/3 cup light corn syrup
2 tablespoons stick butter or margarine (not spread), melted
3/4 cup chocolate-flavor syrup
1/2 cup reduced-fat chunky peanut butter
1 quart or 2 pints vanilla ice cream
about 1 tablespoon 1% lowfat milk
Garnish: chopped peanuts
1. Spray 12 regular-sized muffin cups with nonstick cooking spray. Mix
cereal, corn syrup and butter in a large bowl. Place about 1/4 cup into
each muffin cup. With back of a spoon, firmly press mixture into bottom and
slightly up side of cups, leaving an indentation in center.
2. Stir chocolate syrup and peanut butter in medium bowl until blended.
Spoon a scant tablespoon into each cup (reserve remaining mixtue). Top with
a scoopful (about 1/3 cup) ice cream. Cover with plastic wrap and freeze at
least 2 hours until firm.
3. To serve: Run a small knife around each cup and lift onto a serving
plate. Stir milk into reserved chocolate mixture to thin to sauce
consistency, adding a few more drops milk, if needed (see note). Drizzle
over ice cram and spinkle with chopped peanuts.
Serves 12. Per serving: 267 cal, 5 g pro, 40 g car, 11 g fat, 25 mg chol
with butter, 20 mg chol with margarine, 184 mg sod. Exchanges: 1 1/2
starch, 1 other carb, 2 1/4 fat
Note: At this point, filled cups can be individually wrapped and remaining
sauce transferred to a small freezer container. Both can be frozen up to 1
month. Bring sauce to room temperature before drizzling over ice cream.
Source: Woman's Day magazine, 7/15/97, 'chill Out!'
Jell-o summer pudding
Mix any flavor of Jell-O (r) Pudding with one and one-half cup
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Cath (9:53:18 pm) : Frozen Mint S'Mores
(low cost)
Prep: 10 minutes
Freeze: at least 1 hour
Cost per serving: 37 cents
Leat S'Mores stand at room temperature about 5 minutes before serving to
soften.
8 chocolate graham-cracker squares
8 tablespoons marshmallow topping (from a jar)
2 bars (1.55 ounce each) cookie bits in minty milk chocolate (such as
Hershey's Cookies 'N' Mint), broken in 4 equal pieces.
8 oatmeal or plain graham-cracker squares
1 cup mint chocolate chip ice cream, softened (see box, page 154)
1. Spread each chocolate graham-cracker square with 1 tablespoon
marshmallow topping. Top with a piece of chocolate bar.
2. Spread each oatmeal graham-cracker square with 2 tablespoons ice cream.
Sandwich with a prepared chocolate graham cracker. Freeze at least 1 hour
or until firm before serving, or before wrapping indivdually and freezing
up to 3 months.
Serve 8. Per serving: 190 cal, 3 g pro, 30 g car, 7 g fat, 9 mg chol, 114
mg sod. Exchanges: 1 starch, 1 other car, 1 1/4 fat.
Source: Woman's Day magazine, 7/15/97, 'chill Out!'
How to
Soften ice cream: Let ice cream stand at room temperature 5 to 15 minutes.
Or put 1-pin container in microwave on defrost or medium-low for 15 to 20
seconds. Let stand about 3 minutes. Ice cream should be soft and
spreadable, but not melting. Return to freezer briefly if its too soft to
work with.
Cut an ice cream pie or cake: Dip the knife into hot water and dry it
between each slice.
Source: Woman's Day magazine, 7/15/97, 'chill Out!'
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Betsy, NY (9:35:32 pm) :
Title: Evan Williams Bourbon Chili
Categories: Chili, Main dish
Servings: 1
-Pam Coombes
4 lb Lean ground beef
1 c Bourbon
1/4 c Chili powder
1 ts Oregano
1 tb Diced onion
3/4 ts Salt
1 16oz can kidney beans
2 oz Semi-sweet chocolate
8 oz Tomato sauce
6 8 oz cans water
1 ts Cumin
2 ts Paprika
2 ts Garlic powder
4 sm Cans choppped green chiles
1 14oz can whole corn
Brown ground beef and drain off fat. Add ingredients
one at a time in the order listed. Simmer 1-1 1/2 hours
Makes about 1 1/2 gallons.
Source: Cooking with Bourbon
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Risa G., NJ (9:37:26 pm) : I found this one in a chinese food site
and I thought it appropriate for tonite because it includes szechuan
peppercorns which are hard to find but are tasty all the ssameL'
Braised Chinese Cabbage with Shrimps
INGREDIENTS
9 oz (250 g) Chinese cabbage (bok
choy)
5 oz (150 ml) vegetable oil
1/2 tsp scallions, shredded
1/4 tsp fresh ginger, shredded
4 tsp dried shrimps, soaked
2 fresh or canned mushrooms, sliced
1 carrot, sliced thinly
5 oz (150 ml) clear stock
2 tsp salt, or to taste
1 tsp soy sauce
1/8 tsp ground Sichuan peppercorn
2 tbsp cornstarch (cornflour) dissolved in 2 tbsp water
1/4 tsp sesame oil
1/4 tsp MSG
RECIPE
1.Wash the cabbage, drain well, and cut
into 1 1/2 inch by 1 inch (4cm by 2.5cm pieces.
2.Heat 3 tbsp of the oil in a wok until the
surface ripples. Add the cabbage and
stir-fry for 1 minute. Remove and set
aside. Heat 7 tbsp of the oil. Add the
scallions and ginger and stir-fry until
fragrant. Add the cabbage, shrimps,
mushroom and carrot. Pour in the stock
and bring to a boil. Add the salt, soy
sauce, and ground peppercorn. When the
stock has been almost reduced, add the
MSG and the cornstarch-water mixture.
Cook, stirring, until thickened slightly.
Add the sesame oil, remove, and serve.
(sorry about the way it came out when transferring. I never had a chance to
fix it ion my disk.)
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Velma TN (9:38:30 pm) : : THE
MM: FRUITY FROZEN YOGURT
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.03
Title: FRUITY FROZEN YOGURT
Categories: Desserts, Usenet
Yield: 6 Servings
2/3 c Sugar (or vary based
-on sweetness of fruit)
1/2 c Orange juice
2 c Fruit, cut into pieces
2 t Lemon juice
1 c Yogurt, plain
2 Egg whites
Combine sugar and orange juice in a saucepan. Heat
and stir until sugar is dissolved. Set aside to cool.
Whirl fruit and lemon juice in blender until fruit is
pulp. Add yogurt, blending well. With motor running,
add cooled orange juice mixture.
Pour into a 9-inch square, flat pan and place in
freezer for two hours or until mixture is frozen into
a slush. Break up mixture and put in mixer bowl. Beat
until smooth, adding eggs one at a time. Continue
beating until light and fluffy.
Return to pan or freezer-proof dessert containers and
freeze until firm, about one hour.
For very juicy fruit, such as raspberries or frozen
fruit, the orange juice may be decreased in proportion
to the amount of juice. Increase the lemon juice by 1
teaspoon for each 1/8 cup the orange juice is
decreased.
NOTES:
* A low-calorie frozen dessert with yogurt and fruit
~- This refreshing and healthful dessert can be made
with any of several types of fruit, such as bananas or
strawberries, for a low calorie summer-time treat.
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Betsy, NY (9:39:26 pm) :
Enjoy ... Vicki Reading ... vreading@ssa.ssw.dhhs.gov
Fat-Free Apricot Stuffing
Recipe By : Shady Brook Farms Advertisement -- November 1994
Serving Size : 8 Preparation Time :0:00
1 celery stalk -- chopped
1 onion -- chopped
1 1/2 cups turkey broth or chicken bouillon
16 slices reduced-calorie bread -- cubed and dried
2 tablespoons parsley -- dried
1 1/2 teaspoons poultry seasoning
salt and pepper -- to taste
2 egg whites
1/4 cup dried apricots -- chopped
1. In a small saucepan over medium-high heat, combine celery, onion and
turkey broth. Bring to a boil. Reduce heat to low, cover and simmer 5
minutes or until vegetables are tender.
2. In a large bowl, combine celery mixture, bread cubes, parsley, poultry
seasoning, salt and pepper, egg whites and apricots. Spoon into a lightly
greased (use Pam spray) 2-quart casserole. Cover.
3. Bake in the oven for the last 1/2 hour of turkey roasting time (at
325-350 degrees F).
- - - - - - - - - - - - - - - - - -
Serving Ideas : Serve with roasted turkey.
NOTES : Makes 8 servings.
Each serving has 106 calories, 0 grams of fat, 485 mg of sodium, and 0 mg of
cholesterol.
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Risa G., NJ (9:42:16 pm) : I love radicchio and any kind of bruschetta and
thought that this would be delicious. I haven't tried it yet:
Roasted Radicchio and Garlic Bruschetta with Parmesan
Ingredients
2 garlic, heads
1/4 c olive oil
4 ea radicchio, large heads, quartered
1/4 c balsamic vinegar
1 oz kosher salt, to taste
1/2 tsp black peppercorns, ground fresh, to taste
1 tbsp rosemary, chopped
6 oz French bread, 1-ounce slices
3 oz Parmesan cheese, shaved
Serves: 10 - 6 oz portions
Yield: 3 3/4 lb
Prep Steps
1
Slice 1/4 inch off tops of garlic heads; transfer to
a small baking pan. Drizzle oil over garlic; cover
pan with foil and bake in a 375†F/190 C until very
soft, about 1 hour. Transfer garlic to a rack and
let stand until cool; reserve oil.
2
In a bowl, combine reserved garlic oil, rosemary,
vinegar, salt, and pepper. Add radicchio and
gently toss until well-coated. Marinate for at
least 1 hour before cooking.
3
Lift out and transfer radicchio to a roasting pan;
discard marinade. Bake in a 425†F/191†C oven
until the edges of the radicchio are charred,
about 25 minutes.
4
Lightly brush the bread with reserved oil; grill
until toasted and marked.
5
Squeeze soft garlic cloves from skin into a small
bowl. Spread garlic over 1 side of grilled
bruschetta. Trim radicchio wedges to fit
dimensions of bread; arrange wedges over garlic
spread. Top each portion equally with cheese.
Serve immediately.
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Velma TN (9:45:32 pm) :
MM: NOODLE PUDDING
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.03
Title: NOODLE PUDDING
Categories: Puddings, Usenet
Yield: 8 Servings
1 lb Egg noodles, cooked
-(1 package)
2 c Sour cream
3 oz Cream cheese
1/2 c Sugar
1 t Lemon juice
1 T Butter
1/2 t Vanilla (or to taste)
2 Eggs
Cook the noodles the full time shown on the package
for serving. Our packages here usually give a time
for casseroles and a time for serving. Drain the
noodles, place them in an oven-safe casserole and
allow the butter to melt on them. Stir to mix the
butter.
Beat all the remaining ingredients and add to the
cooked noodles. Bake uncovered at 350 degrees F. for
one hour. The top should be golden brown.
NOTES:
* A sweet egg noodle kugel -- I usually add more
vanilla, but this is the original recipe I took from
my mother. If you like a soupier noodle pudding,
increase the sour cream and cream cheese.
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Betsy, NY (9:48:47 pm) :
Date: Tue, 22 Feb 1994 11:55:43 EST
Sender: Foodlore/Recipe Exchange
From: BETH WOODELL woodell@UMUC.UMD.EDU
Dishwasher Fish
This interesting method of preparing fish was demonstrated at Montreal's
Expo '67 by some Eskimo women. Apparently the fish cooks up perfectly each
time with flavorful juicy results.
Combine 1 3-4 pound whole salmon or char, 1 bunch of fresh dill, and salt,
pepper and lemon juice to taste on a double layer of heavy-duty aluminum
foil.
Seal the fish VERY well and place the wrapped fish on the top rack of the
dishwasher. Run a normal cycle. You MUST have a drying cycle on your
dishwasher for this to work. Unwrap the fish and serve hot or cold.
The article says you can do dishes but be sure to wrap the fish very tightly
to avoid getting soap or food debris on the fish.
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Risa G., NJ (9:51:12 pm) : An interesting recipe from Vegetarians Unite! I
used to be vegetarian and still consider it such a diverse way of eating.
here is a good one:
Basil Fried Rice
2Tbsp/30ml oil
1 clove garlic, finely chopped
1-3 small fresh red or green chilis, finely chopped
4oz/90g/1cup fresh mushrooms, halved
1 small onion, chopped
8oz./240g/2 cups cold cooked rice
2oz./60g./1 small green bell pepper, diced
2oz./60g./1 small bundle long beans, green beans,
or haricots verts, cut into short lengths
1/2 tsp./2.5 ml sugar
3 Tbsp/45 ml soy sauce
15 basil leaves
In a wok or skillet, heat oil until hot but not smoking. Add
garlic and chilis and fry until garlic is light brown. add
mushrooms and onions and stir quickly. add cooked rice;
stir thoroughly. add long beans, peppers, sugar, and soy
and stir thoroughly. At the very end, stir in basil leaves
and immediately turn into a serving bowl.
Serves: 3-4
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Velma TN (9:54:07 pm) : MM: SPICED CAULIFLOWER
---------- Recipe via UNREGISTERED Meal-Master (tm) v8.03
Title: SPICED CAULIFLOWER
Categories: Vegetables, Usenet
Yield: 6 Servings
1 Cauliflower
2 Onions
6 T Oil (or less)
1/2 t Mustard seeds
1 t Ginger, ground
1 t Salt
1/2 t Tumeric
1/2 t Cumin
2 T Parsley, chopped
2 lg Tomatoes
Sugar
Chop onions, then cook in oil until soft. Add
mustard, ginger, salt and tumeric; cook for about 3
minutes, while stirring. Cut cauliflower in pieces,
add it to spice mixture, making sure it is covered
thoroughly.
Skin and finely chop tomatoes, stir into mix with
cumin and parsley. Add sugar to taste. Cover and
cook over low heat for 10 to 15 minutes. Stir
occasionally to prevent boiling.
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Risa G., NJ (9:54:44 pm) : This one sounded good and fits the bill for
tonights chat...interesting ingredients.
From Cressida Lennox--->
cmlennox@osprey.smcm.edu
Healthy Mixed Grain Pilaf
1 medium yellow onion, diced
3-4 cloves garlic, crushed or pressed
1/2 c rice of choice
1/2 c pearled barley
1/2 c red lentils
1/2 c brown lentilsj
1/2 c black-eyed peas soaked for 3 hours, and
quinoa (optional)
2 tsp lemon zest
1/4 c lemon juice
1/4 c white wine (optional)
1 tsp dried tarragon
1 tsp dried rosemary
salt and pepper to taste
Non Fat cooking spray or 1 tbsp olive oil
Preheat oven to 350F. Heat cooking spray or olive oil in
heavy pan over medium-high heat. Gently saute onions
and garlic for approx 3-4 minutes or until soft but not
transparent. Add herbs, lemon zest and the rice. Saute
until rice becomes opaque (you'll know). Be careful to
control the heat and stir often so rice does not burn. Add
other grains, white wine, lemon juice and seasonings.
Saute gently for another minute or so. At this point you
have a choice: if your pan is oven proof, go ahead and
add enough water to cover grains plus 1/2 inch, cover
TIGHTLY (put a sheet of foil in between the pan and the
lid if you need to) and bake in the oven for about 30-40
minutes (check at the 30 minute mark--this is not an
exact science, you may need to add more water at this
point). Personally, I like to transfer the sauted grains to
one of those ceramic bean-baking pots and bake the pilaf
that way, for the same amount of time as above, and
observing the same percautions.
Voila! Enjoy with a big plate of steamed asparagus and a
nice lemony-mustardy-yogurt sauce.
Serves: 4-6
Hi J-M, Candy, VA!! Glad to see you have returned.
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SueA, CA (9:56:25 pm) : This is an usual pesto
JALAPENO, SUNFLOWER SEED, CILANTRO PESTO
Gourmet December 1994
a 3-inch fresh jalapeno chili, chopped (wear rubber gloves)
1/3 cup raw unsalted sunflower seeds, toasted lightly and cooled
1 1/2 cups packed fresh cilantro, rinsed and spun dry
1 1/2 cups packed fresh parsley leaves (preferably flat-leafed), rinsed and
spun dry
2 large garlic cloves, chopped
1/2 teaspoon salt
1/3 cup extra-virgin olive oil plus additional to cover
pesto
In a food processor blend well all ingredients except additional oil.
Transfer pesto to a jar with a tight-fitting lid, covering pesto with a
layer of additional oil to prevent discoloration. Pesto keeps, covered and
chilled, 2 weeks. Makes about 1 cup.
To use pesto:
Pour off layer of oil from pesto.
In a kettle of boiling salted water boil 1 pound pasta until al dente.
Reserve 2/3 cup of hot cooking water and drain pasta in a colander. In a
heated serving bowl stir together 3/4 cup pesto and reserved cooking water.
Add pasta to pesto and toss until coated well. Serves 4 to 6.
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Cora, NC (9:58:44 pm) : This is my favorite soup. It is a speciality at
Chalet Suzanne in Lake Wales, FL.
ROMAINE LETTUCE SOUP
2 T. butter
1 small onion, minced
1 qt. chicken broth
2 qts. chopped romaine lettuce
2 c. heavy cream ( or half and half)
dash of Tabasco
salt and pepper
Melt butter in large saucepan, add onions and cook until tender. Add chicken
broth and bring to a boil. Add romaine and cook over low heat until lettuce
is tender (10 minutes.)
Put half of the broth and lettuce mixture and broth in blender on medium
speed until lettuce is finely chopped. Remove and repeat with second half of
broth and lettuce mixture.
Return broth mixture to saucepan. Add cream and Tabasco to taste. Heat to
almost a boil, but do not boil. Serve hot with homemade croutons on top.
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Betsy, NY (10:00:33 pm) :
From: sylvia.steiger@lunatic.com (Sylvia Steiger)
Reply-To: mm-recipes@idiscover.net
Title: Spaghetti Martini
Yield: 6 servings
3 T Butter
2 Shallots, minced
1 Jalapeno pepper, chopped
4 oz Vodka
2 T Fresh lime juice
1/2 t White pepper, ground
1 t Salt
1 1/2 c Heavy cream
-
3 T Minced parsley
-Sliced Black Olives
-
-Crushed red pepper
1 T Olive oil
4 Cloves, garlic
2 md Tomatoes, chopped
3 T Dry vermouth
2 t Tomato paste
1/4 t Whole coriander, ground
1 Red bell pepper
1/3 c Fresh finely chopped cilantro
1 lb Fresh spaghetti
6 Sprigs fresh cilantro (as garnish)
Heat butter and oil over medium heat in large saucepan. Add shallots and
garlic, and saute about 2 min. Add the jalapeno and saute 30 sec. Add the
tomatoes, Vodka, vermouth, lime juice, tomato paste, white pepper, ground
coriander, and salt; raise the heat and reduce, stirring frequently for
about 3 minutes. Add the pepper and continue to simmer for 2-3 minutes. Add
the cream and reduce for about 10 minutes. When nearly to the desired
consistency, add the fresh cilantro and parsley, followed by the parmesan
and simmer maybe another minute. Keep mixture warm until served. Serve pasta
and top generously with sauce, freshly grated parmesan, olives and a sprig
of fresh cilantro. Crushed red pepper is optional.
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Betsy, NY (10:04:31 pm) :
Squash Ravioli filling
Recipe By: Mary Govoni
Serving Size: 8
Preparation Time: 0:00
Categories: Vegetables Pasta Ethnic
Amount Measure Ingredient Preparation Method
4 sweet potatoes Cooked
2 Acorn squash Cooked
3/4 cup parmesan cheese grated
1 cup seasoned bread crumbs
1/2 teaspoon pepper
Mash Sweet potatoes and squash together. Add remaining ingredients. Fill
pasta. Boil until tender.
óóóóó
Notes: use standard ravioli pasta recipe.
Serving Ideas: serve with favoite pasta sauce
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Risa G., NJ (10:04:48 pm) : I'll leave you with this one. It is for quinoa.
I haven't tried it yet. I probably will though. I love quinoa:
From copley.7@osu.edu
LaRae's Quinoa
1 box or package of quinoa
1 green pepper
1 red pepper
1 red or yellow onion, your choice
1 bottle of the cheapest red wine money can buy
1 lb of fresh mushrooms
worcheshire sauce to taste (I usually use about 1/4
cup)
2 cloves of fresh garlic
2 cans of your favorite beans (rinsed) I like
Garbonzo, Black, and kidney
Prepare quinoa as directed on the package. Boil it until
there is little water left in the bottom of the pot. I use
Melissa's brand which comes with a spice packet that's
pretty good,but it's not necessary. Clean and chop garlic,
onion, red and green pepper. You can chop the
mushrooms if you like, but I like them whole. Sautee the
vegetables in red wine and worcheshire. Add as much
wine as necessary to keep veggies from burning. The
veggies are done when the onion is clear and the
mushrooms start to get smooshy. Add vegetables to the
quinoa and throw in the beans after you've rinsed them.
Mix well. Serve hot.
Goodnight all. Talk to you tomorrow. I have some urls ready for the
discussion already. Looking forward t it already.
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Candy,VA (10:07:21 pm) : SWISS CHEESE DRESSING
1 lb swiss cheese, grated
1 gallon mayo
1 med onion finely chp
1/4 c Dijon mustard
1/4c red wine vinegar
dash Worcestershire
s & p
Blend, refrigerate, makes 1 gallon and will keep in frig about 3 months
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SueA, CA (10:10:20 pm) : This one has beer in a cake!
Gingerbeer Cake
1 (18 1/2-ounce) package yellow cake mix
1 1/3 cups beer
3 eggs
1 tablespoon oil
2 tablespoon instant coffee
2 teaspoons cinnamon
2 teaspoon ginger
1/2 teaspoon nutmeg
In a large mixer bowl, combine cake mix, beer, eggs, oil, coffee, cinnamon,
ginger and nutmeg. Blend until moistened. Scrape bowl and beaters. Beat 2
minutes at medium speed of electric mixer. Pour batter into well greased
Bundt or angel food cake pan. Bake at 350 degrees 35 minutes or until cake
tester inserted in center comes out clean. Cool cake in pan 10 minutes.
Invert onto cake rack and cool. Drizzle with powdered sugar frosting and
sprinkle with pieces of crystalizrd ginger if wished.
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Candy,VA (10:13:07 pm) : CATALOOCHEE ESCALLOPED ONIONS
5 med onions
3/4 c grated cheddar cheese
1 5 1/2 oz can evap milk
s & p
parmesan cheese
Slice onions in 1/2 inch slices and cook in salted water till tender. Drain
and place in greased 1 quart casserole. Add cheese and seasonings. Pour milk
over all. Bake 375 degree oven until cheese and milk make a sauce. Can top
with parm. cheese. Serves 4-6
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Velma TN (10:14:48 pm) : Came back on just long enough to share this
blueberry pie recipe with you.
Fresh Blueberry Pie--Crumb Topping
1 unbaked pie shell
3 1/2 cups blueberries
1/2 to 3/4 cup sugar or to suit taste
1/4 cup all purpose flour
1/2 tsp. cinnamon
1 Tbsp. lemon juice
Mix the dry ingredients and blend in to blueberries
Pour this mixture into unbaked pie shell, and sprinkle lemon juice over
Topping
3/4 cup all purpose flour
1/3 cup brown sugar
3/4 cup butter or margarine--butter best
Blend these ingredients together with pastry blended or 2 knives until
coarse crumbs. Then sprinkle over blueberry mixture.
Bake in a 425 F oven for 30 minutes. Cover with alumnium foil and bake an
additional 20 minutes.
Allow to cool long enough for the pie to 'set up'. It is good served with
ice cream or plain.
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Candy,VA (10:15:32 pm) : Beer Bread, used to make it a lot before I got my
bread machine. 1 can beer (not lite), 3 c self rising flour, 1/4 cup sugar (
I use less)
Bake at 350 for 1/2 hour if I remember correctly. Can add raisins and
cinamon if you want.
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Candy,VA (10:23:04 pm) : RITZ CRACKERS PIE
Beat 3-4 egg whites until stiff then gradually add:
1 c sugar
1 t baking powder
1 t vanilla
1/4 c chopped pecans or walnuts
Fold in 20 ritz crackers crushed. Bake in well greased pie pan. Cool. Cover
with no fat cool whip or high fat whipped cream (:. Chill 2-4 hours. It is
low fat and tastes great.
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SueA, CA (10:33:29 pm) : Cheese and Beer Soup
6 tablespoons butter
1/2 cup flour
6 cups chicken broth
1 1/2 tablespoons each finely chopped onion, celery, carrot, parsley and
chives
3 cups warm water
1/2 pound mild aged Cheddar cheese, shredded
Popcorn, optional
Melt butter in saucepan. Stir in flour, cook until golden brown. Slowly add
the broth stirring until smooth. Bring to boil then drop in onion, celery,
carrot, parsley and chives. simmer about 15 to 20 minutes. Stir in beer and
cheese, quickly remove from heat. Serve immediately with popcorn, if
desired. Make 8 servings.
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Margaret, MA (10:40:10 pm) : * Exported from MasterCook *
Cheesecake With Dried Fruit Pesto
Recipe By : A Taste of Something Special (American Airlines)
Serving Size : 8 Preparation Time :0:00
Categories : American Airlines ==Check==
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cheesecake (your favorite store-bought
variety)
1/2 Cup orange marmalade
juice from 1/4 lemon
2 Tbsp dark seedless raisins
1/4 Cup dried pineapple
1/4 Cup dried apple
1/4 Cup dried papaya
1/4 Cup dried apricot
Heat marmalade and lemon juice until marmalade liquefies. Add remaining
ingredients and toss well. Remove from heat and cool. Spoon warm over slices
of cheesecake
- - - - - - - - - - - - - - - - - -
NOTES : Any of your favorite dried fruits can be used
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SueA, CA (10:41:21 pm) : Sherry Mouse
1 cup sherry
20 marshmallows, quartered
1 cup whilpped cream
Slivered almonds or shredded coconut.
Heat Sherry to boiling point. Add marshmallows, using spoon to submerge
them. Let stand overnight. Whip cream until soft peaks form. Beat cream and
marshmallow mixture together until smooth. Chill until ready to serve.
Garnish with almonds or coconut.
Very nice with a plain shortbread cookie ( rosemary shortbread is good with
it)
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SueA, CA (10:42:53 pm) : Judi, CA
FROG EYE SALAD
1 cup sugar
2 egg yolks
2 TBSP flour
2 cups pineapple juice (drained from canned pineapple)
1 TBSP lemon juice
1 box Pepe Pasta (16 oz.)
1 can each, pineapple tidbits & crushed pineapple
2 cans mandarin oranges
1 pkg. miniture marshmallows
1 large carton Cool Whip
Prepare Pepe Pasta according to directions on
package. Do not overcook.
Combine sugar, yolks, flour, pineapple juice and
lemon juice. Pour mixture over cooked pasta.
Cover and refrigerate at least 8 hours.
To finish salad: add fruit, marshmallows, and
topping. Chill.
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